title: Food safety issues and training methods for ready-to-eat foods in the grocery industry.
abstract: As Americans have become more pressed for time, the use of convenient, simplified meals become a way of life. One aspect of this trend, known as Home Meal Replacement (IIMR), has increased in sales since its inception. Between 1999 and 2001, the average annual expenditure per consumer rose 5.6 pereent, and $958 per person per year was spent in 2002. Along with this growth, food safety risks may have increased. The study reported here examined efforts being undertaken by grocery and convenience stores to control the wholesomeness of INR food items. After a convenience sample of 500 grocery store executives was identified, a 32-item questionnaire was developed and mailed to the executives. The results indicate that the industry has taken food safety seriously with only 10 pereent reporting that they have no food safety training. The executives cited employee turnover as a major concern in food safety today, along with lack of food safety knowledge of the consumer and improper holding temperatures.
authors.affiliation: Department of Hospitality and Tourism Management, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Margaret
authors.initials: M
authors.lastname: Binkley
authors.forename: Richard
authors.initials: R
authors.lastname: Ghiselli
mesh_terms: D003132:Commerce; D003296:Cooking; D005502:Food; D017751:Safety Management / Q000458:organization & administration*