From the ArcaMax Publishing, Health & Fitness Newsletter:
http://www.arcamax.com/news/healthtips/s-388402-483294
MANHATTAN, Kan. (UPI) -- Lack of resources and lack of will stand in
the way of U.S. restaurant employees' applying food-safety practices,
researchers said.
Researchers at Kansas State University conducted focus groups
involving 125 restaurant employees and asked why restaurant employees
may not follow food-safety procedures to prevent food-borne illness.
The responses were similar for workers with no formal food-safety
training as well as those who had participated in a formal ServSafe
training program. Between the two groups of employees, 90 barriers to
implementing food-safety practices were identified.
The study, published in the Journal of the American Dietetic
Association, said inadequate training and resources, time constraints
and inconvenience were most often identified as reasons why three
important food-safety practices may not take place: hand washing,
using thermometers and cleaning work surfaces.
In the group that had received formal training, additional barriers
included no incentive to implement the practices, managers not
monitoring if employees cleaned work surfaces, inconvenient location
of sinks, dry skin from hand washing, lack of working thermometers and
managers not monitoring the use of thermometers.