Food safety control practices in in-house and outsourced foodservices and fresh vegetable suppliers

Rodrigues, Kátia Regina Martini; Salay, Elisabete

doi:10.1016/j.foodcont.2011.11.020

Cited by 11 publications

(9 citation statements)

References 20 publications

(15 reference statements)

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“…Similar results were reported for commercial restaurants; 33% of the establishments were classified as Group 2 (30 to 69% compliance) and 67% as Group 3 (up to 30% compliance) (AKUTSU et al, 2005). Rodrigues and Salay (2012) and Saccol et al (2009) show a low level of compliance to good practice standards in Brazilian food services.…”

Section: Methodssupporting

confidence: 77%

Profile of establishments in the supermarket sector with respect to good practices in the city of Santa Maria (RS), Brazil

Brasil¹,

Gressler²,

Pelegrini³

et al. 2013

Food Sci. Technol (Campinas)

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Section: Methodssupporting

confidence: 77%

Profile of establishments in the supermarket sector with respect to good practices in the city of Santa Maria (RS), Brazil

Brasil¹,

Gressler²,

Pelegrini³

et al. 2013

Food Sci. Technol (Campinas)

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“…Unsound holding conditions for the food, whether prepared or ambient, can lead to premature spoilage. These problems are exacerbated when staff are not trained in on food safe practices (Rodrigues Salay, 2012). A food service establishment may engage in preventative practices to anticipate costs before they occur.…”

Section: Cost Management and Risk Mitigationmentioning

confidence: 99%

“…Cost management and risk mitigation Rodrigues and Salay (2012), Feigenbaum (1991), Seaman and Eves (2010) (externally mandated cost management methods) Staff training has inherent focus on plate presentation over food safety as food safe training occurs online; no real detection on food safe compliance except when it affects the quality of food; quality audits performed casually, not rigorously; and focus on taste and safety Merricks and Jones (1994), Alonso et al year; inventory levels in constant flux due to unpredictability; lack of recycling of items lead to direct waste, not perceived as significant by staff; and poor handling unspoken cause of food waste, blamed on new employees but more likely to be older employees who don't care as much Rodgers (2005), Shapton and Shapton (1991) (equipment) Equipment only minorly important to waste and was not a perceived large driver Kantor et al (1997), Chan and Au (1998) (menu specific) Large variety in popularity of items, but all prep considered equally important Par levels may not be accurate due to varying popularity Seasonal menu increases unpredictability Seasonal menu well received by staff as it changes the same old menu and Galipeau (2009) (portion size) Portion size perceived to be slightly larger than normal, starches more likely to be uneaten than proteins, understanding that misportioning occurs yet is not checked and misportioning due to laziness and acknowledged by management and not reprimanded for Panisello and Quantick (2001). (Kitchen layout)…”

Section: Cost Management and Risk Mitigationmentioning

confidence: 99%

“Back of house” – focused study on food waste in fine dining: the case of Delish restaurants

Charlebois

Creedy

Massow

2015

International Journal of Culture, Tourism and Hospitality Research

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2015),"Perceived brand salience and destination brand loyalty from international tourists' perspectives: the case of DeadIf you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -The purpose of this paper is to identify the key determinants of back-of-house-based food waste in food service outlets. This case study focuses on Delish restaurants, a well-known restaurant chain in Canada, and aims to provide a clear understanding of food service procurement, kitchen practices, cost management, risk mitigation, menu design and technical literacy needs in hospitality. Some recommendations for future studies are also provided. Design/methodology/approach -The authors chose an exploratory case study design to guide our investigation on restaurants and food waste, based on Yin's (1994) argument that case studies are the preferred strategy when the "why" questions is being posed and when the focus is on a modern occurrence within a real-life context. Such a design is particularly appropriate for understanding the details and complexity of a phenomenon and its design (Stake, 1995). In this study, research data were collected through multiple points. A semi-structured questionnaire was designed and adopted to collect primary data. The objective of the empirical segment is not to test the applicability of the existing approaches, but rather to study conceptual nuances related to the presented model. A survey study was focused on formal interviews onsite, in two different food service facilities (Restaurant A and B). Findings -When considering food procurement, supplier relationships were found to not be significant for food waste prevention. Company-wide agreements with specific suppliers prevented individual chefs from creating alterations in their ordering to prevent waste. Order shorting was a somewhat common occurrence. However, most employees did not identify portion size as a large driver of waste. This conclusion conflicts somewhat with studies in this area (Kantor et al., 1997). If there was waste on a plate, it is much more likely to be the starches, which are low-cost items as opposed to high-cost proteins. Research limitations/implications -This research has its limitations, which present opportunities for future research. Firs...

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“…It is also questionable that the processes used by food handlers show a low percentage of irregularities (0.89%) (Table ), given that many studies indicate that food handlers have inadequate hygiene practices and lack continuous training about FBD outbreaks (Alsallaiy et al, ; Da Cunha et al, ; Gonçalves et al, ; Jianu & Golet, ; Lee et al, ; Medeiros et al, ; Rodrigues & Salay, ; Sani & Siow, ). This may suggest that the food handlers rigorously follow the Good Handling Practices, or that this information is under‐reported by the municipal inspection teams.…”

Section: Discussionmentioning

confidence: 99%

“…In Brazil, implementation of Good Handling Practices in foodservices has become compulsory since September 2004, when a 180-day deadline was established for companies to comply with the new law (Brazil, 2004). Although more than 10 years has passed since promulgation of the law and the existence of an agency responsible for its supervision, studies show that foodservices in Brazil (Cortese, Veiros, Feldman, & Cavalli, 2016;Da Cunha, Stedefeldt, & Rosso, 2014;Rodrigues & Salay, 2012) and other countries (Alsallaiy et al, 2016;Jianu & Golet, 2014;Knight, Worosz, & Todd, 2007;Lee et al, 2014;Sarter & Sarter, 2012;Sani & Siow, 2014) have difficulty in complying with Good Handling Practices. This reinforces the importance of care for food handling at these establishments.…”

Section: Implementation Of Good Handling Practices In Foodservices Ismentioning

confidence: 99%

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

Olmedo¹,

Stangarlin‐Fiori

Medeiros

et al. 2017

Journal of Food Safety

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The purpose of this study was to evaluate the profile of foodservices' in Curitiba, in southern Brazil and the results of health inspections performed at these establishments, with the goal of contributing to improvements in sanitary inspection processes and to the sanitary conditions in foodservices. The study was based on data from sanitary inspections conducted at foodservice establishments from January 2005 to July 2015 found in the Municipal Sanitary Inspection and Environmental Information System. Most of the establishments inspected were restaurants and similar establishments: snack bars, cafes; as well as grocery store, supermarkets and hypermarkets, and most irregularities were found in these sectors. Health inspections in the city are carried out in emergency criteria, and most performed at the request of foodservices that are quest a license or because of a customer complaint. Inspections led to more educational than punitive measures. Even 10 years after passage of a national law governing food handling procedures, when 70% of the foodservices presented improper sanitary conditions. The main irregularities found were related to work procedures and processes, sanitary conditions, and physical structure. These result reinforces the importance that legislators and inspection teams reevaluate their goals, strategies and work processes to prioritize food safety. Practical applications This study is important because it offers a diagnosis and a discussion of foodservices and evaluates actions of Sanitary Inspection Agency, to assist in the development of tools and strategies to strengthen the work of sanitary inspectors so that they can be recognized as agents of transformation in public health.

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Food safety control practices in in-house and outsourced foodservices and fresh vegetable suppliers

Cited by 11 publications

References 20 publications

Profile of establishments in the supermarket sector with respect to good practices in the city of Santa Maria (RS), Brazil

Profile of establishments in the supermarket sector with respect to good practices in the city of Santa Maria (RS), Brazil

“Back of house” – focused study on food waste in fine dining: the case of Delish restaurants

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

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