Food Protection Trends - July/August 2018 - 289

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
B) Cooking
Type of Food Safety Action

Temperature Controlb

Specific behaviora

% Observed
(n = 9)

% Self-Reported
(n = 4)

Monitored temperature control in refrigerator prior to using food

0

0

Monitored temperature of food during shift

0

50

Monitored temperature control in refrigerator prior to storing food

0

0

Monitored temperature of food during cooling

0

75

100

100

Proper handwashing between food items/when changing tasks

0

75

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

0

0

Proper handwashing prior to handling food
Personal hygienec

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 "Prior to the start of the cooking shift, safe food-handling information was
reviewed by the cooking shift coordinator."
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

Desired training information
The survey portion of the study included questions about
how volunteers believed their trainings could be improved.
Twenty-four percent of respondents believed training
was not necessary for their work, while 44% believed that
there was not enough time during their shift to review safe
food-handling procedures. Specific topics identified by
respondents for future trainings include: proper handwashing
(16%), proper cooking temperatures (20%), how to take
temperatures of foods (28%), how to monitor and record
temperatures (12%), recognizing the temperature "danger
zone" (28%), correct temperatures for reheating (16%),
calibrating equipment (24%), procedures for cleaning and
sanitizing (36%), volunteer sick policy (16%), allergens and
labeling (16%), and cross-contamination (24%).
When given the opportunity to share comments about
their training experiences and how they are supported in
their work, one respondent shared that "having a flow chart

of...bathrooms and what not for shift participants would
be useful" and "I think that there needs to be [something]
for people who are riding along...so I don't have to remind
[them] not to wear [flip-flops] and then to wash their hands
and to do this or that."
DISCUSSION
Unsafe food-handling behaviors were observed across
all shifts, including potential time and temperature abuse,
lack of hand washing and safe glove use, use of technology
while handling food, inconsistent record keeping, and use of
potentially unclean equipment. Data collected in this study
supports the current understanding of unsafe food-handling
behaviors of young adults and the need to have specific
interventions for this audience. For example, Abbot et al.
and Byrd-Bredbenner et al. both found that young adults
preformed less than 50% of recommended safe food-handling
behaviors, specifically those related to cross-contamination,

July/August Food Protection Trends

289



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
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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
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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 - 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
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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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