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Food service workers' self-reported food preparation practices: an EHS-Net study.
Laura Green1, Carol Selman, Anyana Banerjee
1Health, Social, and Economics Research, RTI International, Research Triangle Park, NC, USA. lrg0@cdc.gov
Summary
Risky food preparation practices are common in restaurants, with many workers not always using gloves or washing hands properly. Factors like job role and restaurant type influence safer food handling, highlighting areas for intervention to prevent foodborne illness.
Area of Science:
- Environmental Health
- Epidemiology
- Food Safety
Background:
- Foodborne illness remains a significant public health concern.
- Understanding food preparation practices is crucial for preventing transmission.
- The Environmental Health Specialists Network (EHS-Net) aims to improve environmental health practices.
Purpose of the Study:
- To assess the prevalence of risky food preparation practices among restaurant food service workers.
- To identify factors associated with safer food preparation behaviors.
Main Methods:
- A telephone survey was conducted among food service workers.
- Data on hand hygiene, glove use, food temperature monitoring, and working while sick were collected.
- Statistical analysis identified factors associated with practice variations.
Main Results:
- High rates of risky practices were reported: not always wearing gloves (60%), inadequate hand/glove changes (23-33%), not using thermometers (53%), and working while ill (5%).
- Safer practices were associated with roles in food preparation, cooking, being older, being a manager, and working in chain restaurants.
Conclusions:
- Risky food preparation practices are prevalent in the food service industry.
- Worker roles, demographics, and restaurant type are linked to adherence to food safety protocols.
- Targeted interventions are needed to improve food safety practices and reduce foodborne illness.