Food Protection Trends - July/August 2018 - 286

TABLE 1. A description of the types of student volunteer shifts and training
requirements that are part of an on-campus food diversion program
Shift type

Diversion

Cooking

Job description of shift

Student role

Training required

Unserved food from oncampus dining facilities
is collected at a dining
facility, repackaged
Volunteera
for donation, and
repurposed in a cooking
shift or held at the facility
overnight for delivery

Receive food safety
training developed and
implemented by the oncampus dining program

Diverted food is
repurposed to make
Volunteerb
value-added foods for
donation (ex.: casseroles)

Receive food safety
information developed
by the program via E-mail
after signing up; to also
be reviewed at the start of
the shift

Key concepts
within training

* Terms and definitions (i.e.,
cross-contamination, potentially
hazardous foods, etc.)
* Food allergies and intolerances
* Handwashing and glove use
* Personal hygiene
* Time and temperature control
* Cleaning and sanitizing

Shift Leadera

ServSafe® Manager
certification (27)
Receive food safety
information developed
by the program via E-mail
after signing up; to also
be reviewed at the start of
the shift

Diverted and cooked
foods are transported
from campus to a
Volunteerb
community hunger-relief
organization
Delivery

Shift Leader

a

* Personal hygiene (i.e., proper
attire, not serving after
experiencing symptoms of
illness within 72 hours, etc.)

Receive food safety
information via training
and delivery guide
developed internally by
the program

* Personal hygiene (i.e., proper
attire, not serving after
experiencing symptoms of
illness within 72 hours, etc.)

* Handwashing and glove use
* Personal hygiene
* Cleaning and sanitizing

Volunteers are those who participate in a shift, either on a weekly basis for an entire semester or as they are available.
Shift Leaders are those who coordinate the work of volunteers during a shift on a weekly basis for an entire semester.

a
b

(3) Dirty and/or contaminated utensils and equipment;
(4) Poor volunteer health and hygiene; (5) Food from unsafe
sources, as well as any additional observations that did not
fit the other categories (40). The survey was conducted via
the Campus Labs "Baseline" online survey platform (Buffalo,
NY; https://www. studentvoice.com). All data was organized
into Microsoft Excel for analysis (Redmond, WA). The data

286

Food Protection Trends July/August

were primarily descriptive and analyzed for frequency of
occurrences and responses.
RESULTS
Observations were conducted over the course of three
weeks with a total of 50 volunteers (41 undergraduate
students, 4 graduate students, and 1 self-identified "other")


http://www.studentvoice.com

Table of Contents for the Digital Edition of Food Protection Trends - July/August 2018

Evaluating the Implementation of Hazard Analysis Critical Control Point (HACCP) in Small Scale Abattoirs of Tigray Region, Ethiopia
Training Hard-to-Reach Pennsylvanian Cheesemakers about Food Safety, Using a Low-tech Training Tool
Food-handling Behaviors of Student Volunteers Food-handling Behaviors of Student Volunteers
Beoybon Taud thxee Bio
IAFP European Symposium on Food Safety Highlights
IAFP's European Student Travel Scholarship
PDG Highlight Beverages and Acid/Acidified Foods Professional Development Group
General Interest Paper The Very Real Impact of the Food Safety Modernization Act: A Roundtable Symposium Addressing FSMA’s Effect on Academia and Industry
Industry Products
Food Protection Trends - July/August 2018 - Cover1
Food Protection Trends - July/August 2018 - Cover2
Food Protection Trends - July/August 2018 - 243
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Food Protection Trends - July/August 2018 - 247
Food Protection Trends - July/August 2018 - 248
Food Protection Trends - July/August 2018 - 249
Food Protection Trends - July/August 2018 - Evaluating the Implementation of Hazard Analysis Critical Control Point (HACCP) in Small Scale Abattoirs of Tigray Region, Ethiopia
Food Protection Trends - July/August 2018 - 251
Food Protection Trends - July/August 2018 - 252
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Food Protection Trends - July/August 2018 - 263
Food Protection Trends - July/August 2018 - 264
Food Protection Trends - July/August 2018 - 265
Food Protection Trends - July/August 2018 - Training Hard-to-Reach Pennsylvanian Cheesemakers about Food Safety, Using a Low-tech Training Tool
Food Protection Trends - July/August 2018 - 267
Food Protection Trends - July/August 2018 - 268
Food Protection Trends - July/August 2018 - 269
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Food Protection Trends - July/August 2018 - 282
Food Protection Trends - July/August 2018 - 283
Food Protection Trends - July/August 2018 - Food-handling Behaviors of Student Volunteers Food-handling Behaviors of Student Volunteers
Food Protection Trends - July/August 2018 - 285
Food Protection Trends - July/August 2018 - 286
Food Protection Trends - July/August 2018 - 287
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Food Protection Trends - July/August 2018 - 297
Food Protection Trends - July/August 2018 - Beoybon Taud thxee Bio
Food Protection Trends - July/August 2018 - 299
Food Protection Trends - July/August 2018 - IAFP European Symposium on Food Safety Highlights
Food Protection Trends - July/August 2018 - 301
Food Protection Trends - July/August 2018 - IAFP's European Student Travel Scholarship
Food Protection Trends - July/August 2018 - PDG Highlight Beverages and Acid/Acidified Foods Professional Development Group
Food Protection Trends - July/August 2018 - General Interest Paper The Very Real Impact of the Food Safety Modernization Act: A Roundtable Symposium Addressing FSMA’s Effect on Academia and Industry
Food Protection Trends - July/August 2018 - 305
Food Protection Trends - July/August 2018 - 306
Food Protection Trends - July/August 2018 - 307
Food Protection Trends - July/August 2018 - 308
Food Protection Trends - July/August 2018 - Industry Products
Food Protection Trends - July/August 2018 - 310
Food Protection Trends - July/August 2018 - 311
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Food Protection Trends - July/August 2018 - Cover3
Food Protection Trends - July/August 2018 - Cover4
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