Mitigating the risk of food handling in the home-delivered meal program.
The purpose of this cross-sectional study was to examine the length of time between packing and delivery of home-delivered meals, and the extent of foodborne illness risk to the elderly. Procedures to mitigate that risk were also evaluated. Researchers surveyed 95 drivers from home-delivered meal preparation sites in six states across the United States to determine the average length of time that passed during packing, loading, leaving, and delivery. The efficiency of various risk mitigation methods were evaluated and used to adjust the actual delivery time. Total average delivery time from packing to last delivery was 1.92 hours. This study suggests that the risk associated with the actual 1.92 hours of total delivery time could be mitigated to represent approximately 1.55 hours of effective time with proper packing and holding conditions. This methodology proposes a single measure for evaluating the effectiveness of various handling procedures associated with distributing home-delivered meals, which can be utilized to evaluate overall risk when combined with in-house preparation and client-handling behaviors.
Namkung
Young
Y
Department of Hospitality and Tourism Management, Purdue University, West Lafayette, IN 47907, USA. ynamkung@purdue.edu
Ismail
Joseph A
JA
Almanza
Barbara A
BA
Nelson
Douglas C
DC
D003257:Consumer Product Safety; D003430:Cross-Sectional Studies; D005511:Food Handling / Q000379:methods* / Q000592:standards*; D018857:Food Packaging / Q000379:methods / Q000592:standards; D005522:Food Services / Q000592:standards*; D005517:Foodborne Diseases / Q000517:prevention & control*; D006801:Humans; D008433:Mathematics; D018570:Risk Assessment; D012307:Risk Factors; D012308:Risk Management; D013997:Time Factors; D014481:United States