Evaluation of food safety related behaviors of retail and food service employees while handling fresh and fresh-cut leafy greens

Abstract

41Foodborne illness outbreaks are often associated with fresh and fresh-cut produce (specifically leafy 42 greens); however, effective training and methods of prevention have not been readily available for the 43 retail and food service industry. The objective of this study was to assess and evaluate the current state of 44 compliance and employee handling practices for fresh and fresh-cut produce, and to identify factors 45 influencing employees' fresh and fresh-cut handling practices using an observational survey tool. A total 46 of sixteen restaurants and fifteen grocery stores in Texas and Ohio were observed. The results revealed 47 low compliance of employees'leafy green handling practices such as improper use of thermometers, lack 48 of documentation, and poor employee hygiene. Statistical analysis results suggested that employees'food 49 safety behaivours vary based on several factors such as operation size, cuisine, and operation type. The 50 results of the study will provide practical guidelines for training employees handling leafy green produce 51 at fresh and fresh-cut packing facilities, produce distribution centers, grocery stores, and restaurants. 52Keywords: Fresh leafy green produce, Employee handling practices, Food safety behaviours, Food 53 service establishments, Observational method 54 55 56 57 58 59

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