Food Protection Trends - July/August 2018 - 287

across 17 shifts. One half of those 50 volunteers (25)
completed the online survey (21 undergraduate students,
3 graduate students, and 1 self-identified "other"). Because
volunteers were able to participate in multiple shifts of
the program, there could be multiple observations of the
same individual. Observed volunteers reported completing
the following food safety trainings: ServSafe Manager®
(17%) (27); through the dining service (18%); through
the recovery program (16%); another training, without
specification (4%); some combination of the specific
trainings (19%); or no training (26%). All shifts were
scheduled for two hours, but the average time for each shift

was: 44 min for diversion, 100 min for cooking, and 96 min
for delivery. Comparisons between selected observed and
self-reported behaviors are detailed in Table 2, and additional
observations made that could not be compared to self-reported
behaviors are detailed in Table 3.
Diversion shifts
All participants in diversion shifts were volunteers; there
were no designated leaders. During the diversion process,
an employee from the dining service escorted the student
volunteers to a refrigerated cooler, from which they removed
all unserved food, which they moved to a workstation to

TABLE 2A-C. Comparison of observed and self-reported behaviors (broken into the
top five risk factors associated with foodborne illness) based on type of
volunteer shift (A. Diversion, B. Cooking, and C. Delivery) in a food recovery
program. Percentages are based on total number of volunteers observed
and total number of respondents to the survey for each shift
A) Diversion
Specific behaviora

% Observed
(n = 11)

% Self-Reported
(n = 5)

Monitored temperature control in coolers prior to storing food

0

0

Monitored temperature of food during diversion

0

0

100

100

0

40

100

100

0

0

Wore specified uniform
(visibly clean clothes, closed-toe shoes, pants)

100

100

Completion of documentation form as provided by the oncampus dining service

100e

100

Type of Food Safety Action

Temperature Controlb

Proper handwashing prior to handling food
Proper handwashing in between tasks
Wearing gloves while handling ready-to-eat foods
Personal hygienec

Collection of food from
unsafe sourcesd

Experiencing symptoms of foodborne illness that would have
precluded them from handling food

In the survey, each specific item would have been worded in the form of a question or statement. For example: "How many times
did you wash your hands during the volunteer shift?" or "Temperatures of foods were checked while diverting food."
a

Includes both risk factors: Holding TCS foods at incorrect temperatures and improper cooking temperatures
(failing to cook foods correctly).
b

Includes both risk factors: Improper handwashing and participation in shifts having experienced symptoms of illness.

c

d

Includes risk factor: Improper documentation of foods handled by program volunteers.

Reported on a per-observation basis (n = 7).

e

July/August Food Protection Trends

287



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
Food Protection Trends - July/August 2018 - 244
Food Protection Trends - July/August 2018 - 245
Food Protection Trends - July/August 2018 - 246
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
Food Protection Trends - July/August 2018 - 253
Food Protection Trends - July/August 2018 - 254
Food Protection Trends - July/August 2018 - 255
Food Protection Trends - July/August 2018 - 256
Food Protection Trends - July/August 2018 - 257
Food Protection Trends - July/August 2018 - 258
Food Protection Trends - July/August 2018 - 259
Food Protection Trends - July/August 2018 - 260
Food Protection Trends - July/August 2018 - 261
Food Protection Trends - July/August 2018 - 262
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
Food Protection Trends - July/August 2018 - 270
Food Protection Trends - July/August 2018 - 271
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Food Protection Trends - July/August 2018 - 281
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
Food Protection Trends - July/August 2018 - 288
Food Protection Trends - July/August 2018 - 289
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Food Protection Trends - July/August 2018 - 294
Food Protection Trends - July/August 2018 - 295
Food Protection Trends - July/August 2018 - 296
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
Food Protection Trends - July/August 2018 - 312
Food Protection Trends - July/August 2018 - 313
Food Protection Trends - July/August 2018 - 314
Food Protection Trends - July/August 2018 - Cover3
Food Protection Trends - July/August 2018 - Cover4
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