Food security practice in Kansas schools and health care facilities.
This pilot study investigated perceived importance and frequency of specific preventive measures, and food and nutrition professionals' and foodservice directors' willingness to develop a food defense management plan. A mail questionnaire was developed based on the US Department of Agriculture document, Biosecurity Checklist for School Foodservice Programs--Developing a Biosecurity Management Plan. The survey was sent to food and nutrition professionals and foodservice operators in 151 acute care hospitals, 181 long-term-care facilities, and 450 school foodservice operations. Chemical use and storage was perceived as the most important practice to protect an operation and was the practice implemented most frequently. Results of the study indicate training programs on food security are needed to increase food and nutrition professionals' motivation to implement preventive measures.
Yoon
Eunju
E
Department of Hotel, Restaurant, Institution Management and Dietetics, Kansas State University, Manhattan 66506-1404, USA. yoon@ksu.edu
Shanklin
Carol W
CW
D000328:Adult; D000368:Aged; D023482:Bioterrorism / Q000517:prevention & control; D003257:Consumer Product Safety; D003663:Decision Trees; D005260:Female; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000592:standards*; D005521:Food Service, Hospital / Q000592:standards; D005522:Food Services / Q000592:standards*; D005517:Foodborne Diseases / Q000517:prevention & control*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007615:Kansas; D008297:Male; D008875:Middle Aged; D010865:Pilot Projects; D011322:Primary Prevention; D018570:Risk Assessment; D017751:Safety Management; D012574:Schools; D011795:Surveys and Questionnaires; D014481:United States