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Browsing by Subject "food safety"

Now showing 1 - 14 of 14
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    Collaborative Project: Responding to Emerging Issues in Food Safety
    (2013-10) Driessen, Suzanne; Durkin, Deborah; Tople, Jim
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    Country of Origin Labeling Revisited: Processed Chicken from China and the USDA Processed Foods Exception
    (Minnesota Journal of Law, Science and Technology, 2014-05) Schueppert, Daniel
    In late August 2013, the United States Department of Agriculture (USDA) made it possible for the United States to export chicken to China for processing. Under these present regulations, chicken originating from U.S. farms can be slaughtered in the United States, shipped to China for processing, and then shipped back to the United States for sale. This chicken need not include Country of Origin Labeling (COOL) to indicate that it has been processed in China. This practice was technically authorized several years ago, but was specifically denied funding by affirmative use of a three-year congressional ban by means of congressional appropriations bills. Since China’s original application for approval, a total of ten years has passed in the course of lengthy inspections, the congressional ban, and yet more inspections. Time was also required to write and issue official reports. In 2013, the Food Safety and Inspection Service (FSIS), an arm of the USDA, completed remedial audits of China’s poultry processing system. The FSIS again certified the administrative side of the Chinese poultry processing system in addition to issuing permits to four select processing plants, thereby deeming them equivalent to U.S. standards. Perhaps inevitably, this was not a popular change. Some American politicians and consumer groups have retained reservations about the safety of chicken processed in China due to a variety of newer and older reasons relating back to the congressional ban. As it stands, opponents point to perceived food-safety concerns and consumer-information issues based on the fact that consumers will not know in which country their chicken products have been processed. This Note introduces the relevant background information and the history of Chinese processed poultry standards, the concept of equivalence, and a brief history of U.S. assessment of Chinese poultry processing, concluding with a description of the health safety scares in China in the context of this issue. This Note then analyzes these trends and argues for the adoption of modified COOL standards for some processed foods in light of strategic uses of COOL.
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    Development of an Integrated Multi-Level Food Safety Training Program for Spanish-Speaking Food Service Workers
    (University of Minnesota Extension, 2014-10) Peterson-Vangsness, Glenyce; Diez-Gonzalez, Francisco; Buzo de Diez, Claudia
    Spanish speaking workers are the largest population group employed by the food service industry in the U. S., but there are very few educational programs that address their unique needs for effective learning of food safety best practices. Less than 10% of Spanish speaking restaurant workers have received formal food safety training. A $600,000 National Integrated Food Safety Initiative Grant was awarded for September 2009 – August 2014 in Minnesota. The ultimate goal of this collaborative research and Extension outreach grant was to significantly enhance food safety best practices by Spanish speaking food service workers using comprehensive educational approaches. These efforts involved design and delivery of hands-on, food safety training in Spanish, at multiple levels in food service establishments and classrooms. The project reached over 1,350 food workers through 62 on-site restaurant trainings, 25 community meetings and 18 ServSafe® certified food manager and food worker 4-part course series. Overall, 85% of participants made positive gains from pre-program to post-program. Participants made statistically significant improvement in hand washing; gloves, tongs or deli sheet use, to minimize bare-hand contact of ready-to-eat foods; cleaning and sanitizing of food contact surfaces. The grant project involved University of Minnesota Food Science and Nutrition research, Extension food safety outreach and program evaluation, in collaboration with local Health Departments.
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    EFNEP Listening Session Summary
    (University of Minnesota Extension, Center for Family Development, 2015) University of Minnesota Extension SNAP-Ed
    The Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. This report summarizes the listening session conducted with Expanded Food and Nutrition Education Program (EFNEP) staff.
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    Food Allergen Training For Food Service Employees Evaluation Study
    (2013-11) Brandt, Kathy; Driessen, Suzanne
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    Harvest to Sale Vegetable Handling
    (Minnesota Institute for Sustainable Agriculture, 2015) Baker, Lisa; Frerichs, Laura; Olson, Joan
    Three experienced vegetable farmers in Minnesota describe best practices for harvesting, storing, preparing for sale, transporting, and selling fresh vegetables. Topics covered in PowerPoint presentation: Respiration, Harvest, Cleaning & Cooling, Packing Area Infrastructure, Sorting & Grading, Storage, Packing & Packaging, Transport, Display & Point-of-sale.
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    Health Equity Review
    (University of Minnesota Extension, Center for Family Development, 2016-06-26) University of Minnesota Extension SNAP-Ed
    The Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. This report summarizes Erika Vázquez Salazar's perspective (from a health equity review-lens) how the Healthy Food, Safe Food project can help make healthy, safe foods available to all Minnesotans by breaking down the greatest barriers to access.
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    Healthy Food, Safe Food: Farm to Table Focus Group Summary
    (University of Minnesota Extension, Center for Family Development, 2015) University of Minnesota Extension SNAP-Ed
    The Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. This report summarizes the focus group that was conducted with those that feed others (representing distribution and service points from farm to table).
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    Healthy Food, Safe Food: Striking the Balance
    (University of Minnesota Extension, Center for Family Development, 2016)
    The Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension and Minnesota Department of Health’s Office of Statewide Health Improvement Initiatives (OSHII). HFSF’s goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. HFSF was supported by funding from the Supplemental Nutrition Assistance Program Education (SNAP-Ed) administered by Extension and in-kind contributions from OSHII. The purpose of the HFSF project is to identify: 1) Existing food safety rules, regulations, and policies that hinder Minnesotans from making healthy food choices. 2) Potential food safety rules, regulations, and policies that, if implemented, would make it easier for Minnesotans to make healthy food choices. 3) Potential efforts to both ensure food safety and make it easier for Minnesotans to choose healthy foods. 4) Potential training and resources that would help local SHIP and other public health employees, as well as Extension employees, work with community partners to change policies, systems, and environments. After identifying these four factors, the next key step is to create and implement a plan of action to make healthy foods accessible to all Minnesotans while maintaining food safety. This report summarizes the listening sessions, interviews, focus groups, analysis, and focus groups that were conducted on this project between July 2015 and July 2016.
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    Healthy Food, Safe Food: Summary of Key Informant Interviews
    (University of Minnesota Extension, Center for Family Development, 2015-08) University of Minnesota Extension SNAP-Ed
    The Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings.This report summarizes the key informant interviews conducted as part of the 2015-16 evaluation done on the Healthy Food, Safe Food project.
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    Healthy Food, Safe Food: Summary of Focus Groups with SNAP-Ed and SHIP Employees
    (University of Minnesota Extension, Center for Family Development, 2015) University of Minnesota Extension SNAP-Ed
    The Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. This report summarizes what was learned through the focus groups conducted with SNAP-Ed staff and Minnesota Department of Health SHIP employees.
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    Pack Shed Rules Employee Handbook
    (Minnesota Institute for Sustainable Agriculture, 2017) Baker, Lisa; Frerichs, Laura (contributor); Olson, Joan (contributor)
    Good harvest-to-sale handling techniques are important to us as farmers because we work hard to grow, care for, and harvest quality produce. We want to ensure our fruits and vegetables stay at their peak quality as long as possible, thereby satisfying our customers and sustaining our businesses. Your job is to get produce from the field to the customer at its highest quality and safely, while working efficiently and carefully and using good handling practices at each step: harvest, cleaning and cooling, sorting and grading, packing, storage, transport, and display. High-quality, clean produce with a long shelf-life will increase sales for the farm and create jobs for workers like you year after year. Doing your job well contributes to the overall success of the farm. This manual will help you understand the following post-harvest handling concepts: · A satisfied customer’s expectations · A plant’s respiration process · How to handle different respiration rates, ethylene producers, and cold sensitive crops · Food safety and the 4 W’s: Workers, Waste, Water, Wildlife · Sorting, grading and culling · Training Checklist & Employee Agreement Not everything in this handbook applies to every farm. Your on-the-job training will teach you handling procedures specific to your farm.
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    Regulatory Mini-Focus Group Summary
    (University of Minnesota Extension, Center for Family Development, 2016-01-12) University of Minnesota Extension SNAP-Ed
    The Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. This report summarizes a mini-focus group that was conducted with food safety regulators.
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    An Update on Food Allergen Management and Global Labeling Regulations
    (2017-08) Diao, Xinyu
    Food allergy is a growing concern worldwide, it has profound effects on the individual’s quality of life, as well as a country’s economy. There is an increasing recognition of food allergy pathogenesis, diagnostic methods and treatment therapies in recent years. Currently, food allergen management has been gradually established in different settings in order to reduce the occurrence of life-threatening food allergy reactions although the best practice to prevent food allergy is still strict avoidance. Food allergen labeling has proven to be an effective way to prevent accidentally access to potentially hazardous residues of the allergen for allergic consumers, however, inconsistency across countries regarding food allergen labeling legislation poses inconvenience in international food trade. Therefore, 3 topics will be discussed in this thesis (1) the current understanding of food allergy; (2) food allergen management in the industry, schools, restaurants and during/after pregnancy; (3) the status of food allergen labeling legislation around the world, including 164 countries which are current WTO members (till August 2017), an inventory was assembled and analyzed, future needs were identified by comparison.