Food Safety News

Video Observation and Data Coding Methods to Assess Food Handling Practices at Food Service

 
Campus Administrator
Video Observation and Data Coding Methods to Assess Food Handling Practices at Food Service
by Campus Administrator - Tuesday, 28 May 2013, 4:03 PM
 
Eating at foodservice has been identified as a risk factor for foodborne illness.

The World Health Organization (WHO) has identified four food handler related factors that contribute to foodborne illness:
  • improper cooking procedures;
  • temperature abuse during storage;
  • lack of hygiene and sanitation by food handlers;
  • cross-contamination between raw and fresh ready-to-eat foods.
Evaluation of food handler behaviours, important for risk assessment calculations and for the effectiveness of training strategies, has historically been limited to self-reported data, inspection and participatory observation.

This article describes the framework of a video observation methodology, novel to food service situations, used to capture and code food handler practices for analysis.

Through the piloting of this technique in a working foodservice establishment, a number of lessons were learned, including best equipment to use, equipment location and configuration, as well as pitfalls in coding practices. Finding and working with partner organizations and navigating institutional ethics review is also discussed.

Read the complete article at http://www.foodprotection.org/files/food-protection-trends/May-13-Chapman.pdf