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Research Projects

 2007Food Safety Projects Summary.pdf

 

Motivators of Retail Foodservice Employees to Follow Safe Food Handling Practices

This project will determine factors that motivate foodservice employees to implement safe food handling practices in retail foodservice. Educational modules for foodservice supervisors on how to motivate employees to implement safe food handling practices will be developed and tested in Iowa and Kansas retail foodservices. Validated modules will be posted on the Iowa State University food safety website (/foodsafety).

Susan W. Arendt, Jeannie Sneed (former HRIM faculty),

 and Catherine Strohbehn, 2007-2010
USDA CSREES $509,252

 

Impact of Employee Training on Mitigating Contamination in Retail Foodservice Operations

An in-depth examination of cross-contamination and the impact of employee training in reducing cross-contamination.

Jeannie Sneed (former HRIM faculty), Catherine Strohbehn,

 and Sam Beattie, 2005-2008

 (USDA CSREES) $532,224

 


Reaching Consumers and the Food Industry with Effective Food Safety Messages via the World Wide Web

This project is designed to communicate food safety information based on Food Safety Consortium research to consumers via the World Wide Web.  This grant currently supports the Food Safety Project web site at /foodsafety/.

Jim Huss (retired) and Dan Henroid (former HRIM staff) 2000-2005

Food Safety Consortium (USDA) $60,000

Jason Ellis (former HRIM staff) and Catherine Strohbehn, 2005 – 2006

ISU Food Safety Project from Food Safety Consortium (USDA), $25,000

Catherine Strohbehn, 2007-2008, $25,000

 


Emergency Preparedness Needs Assessment of Centralized School Foodservice and Warehousing Operations

Jeannie Sneed (former HRIM faculty) and Cyndie Story, 2007
National Food Service Management Institute, The University of Mississippi Cooperative Agreement with USDA FSIS
$26,587

 

Consumer Perceptions of Food Safety in Restaurants
This internet survey explored consumers’ attitudes about food safety when eating out and their willingness to pay for safer foods.

Amit Sharma (former HRIM faculty), Jeannie Sneed (former HRIM faculty), and Sam Beattie, 2004-2005
ISU Institute for Food Safety and Security $5,000

Motivators For College-Age Foodservice Employees To Follow Safe Food Handling Practices


Susan W. Arendt, Jason Ellis (former HRIM staff) and Jeannie Sneed (former HRIM faculty), 2006

ISU Food Safety Project $100

Using Contracts to Expand Produce Market Opportunities
An on-line calculator to assist producers in costing decisions was developed and is available at ww.iastatelocalfoods.org
Jason Ellis (former HRIM staff) and Mary Gregoire (former AESHM Chair), 2005-2006
Leopold Center for Sustainable Agriculture
$33,634

Economic Viability of Local Food Marketing for Restaurant Operations and Growers/Producers in Iowa

This project involved qualitative and quantitative methodology in an effort to quantify time spent on local food purchasing by restaurant operators and producers. Choice experiments were used to determine consumer choices with stated menu items.

Amit Sharma (former HRIM faculty), 2005-2006
Leopold Center for Sustainable Agriculture $39,752


Developing a Virtual Reference Desk for Consumers and Foodservice Operators

A virtual reference desk for food safety to link consumers and foodservice operators with expert food safety advice was developed to answer commonly asked food safety questions.

This project is available to the public at http://www.foodsafetyanswers.org. 

Jim Huss (retired), Dan Henroid and Jason Ellis (former HRIM staff members) , 2001-2006

USDA CSREES $474,815

Food Safety Practices and HACCP Implementation in Assisted Living for the Elderly

The project goal was to assess current food handling practices and HACCP implementation in assisted living for the elderly and provide training programs to improve food safety.  We worked with 40 assisted living facilities, and their foodservice employees and residents.

Shirley Gilmore, Jeannie Sneed (former HRIM faculty) and Catherine Strohbehn, 2002-2005

USDA CSREES $530,113

Mentoring Model for Implementing HACCP in School Foodservice

The project goal was to develop and implement a mentoring model for HACCP implementation in school foodservice to increase the number of school districts that have comprehensive HACCP programs.  We worked with 40 school districts on this research and extension program.

Jeannie Sneed and Dan Henroid (former HRIM), 2001-2004   

USDA CSREES $469,911

Evaluating On-Farm Food Handling Practices and Microbiological Quality of Locally Grown Produce and Eggs (On-Farm Food Safety Project)

Identified objectives for this project were to increase food producers’ awareness and understanding of harvest, post-harvest, and delivery practices consistent with good agricultural practices (GAPs) and food safety best practices when supplying restaurant and institutional foodservice establishments. Site visits and structured interviews were conducted with ten selected fruit and vegetable and fresh shell egg production farms to assess current practices with a follow-up workshop that focused on issues identified in farm visits. Extension publications about GAPS, cleaning and sanitizing of food product and contact surfaces, and employee handling practices were developed. Information about the project is available at /hrim/localfoods/

Catherine Strohbehn, Jason Ellis, and Dan Henroid (formerly HRIM)

 2003-2004
The Leopold Center for Sustainable Agriculture     $27,885

Safe Food Handling Practices on the Farm:  Meeting the Needs of Foodservice Operations

Develop and conduct pilot workshops to help producers control against contamination of food while on the farm and address procurement concerns of retail foodservices.

Catherine Strohbehn, Sam Beattie, Neric Smith , 2007
Leopold Center for Sustainable Agriculture, $14,981

Teaching

·        Educate about 200 hospitality and dietetics students annually on safe food handling, about 90% pass the ServSafe® certification exam.

·        HRI faculty involved in ISU Food Safety undergraduate minor.  They have served as guest speakers each year the course has been taught, and facilitated the seminar in 2007.  Two HRI courses are part of the program selection.

·        Development of a web-based class, HRI 582 HACCP in Retail Foodservices.  A total of 26 students Spring and Fall 2005

·        Non-credit, web-based HACCP course in developmental stages.  Available August 2007

Extension/Outreach Activities

·        Trained all ISU Extension nutrition and health field specialists in ServSafe® food safety training program.  Specialists are currently training foodservice personnel across Iowa

·        Provided ServSafe® training and SafeFood © food safety education to foodservice employees.

·        Annual summer short courses to school foodservice personnel in Iowa

·        Focus “Building Your HACCP Program” to school personnel via ICN

·        Child Nutrition Foundation Food Safety Committee – steering committee for CDC grant, reviewer of CDC FoodSafe School materials, reviewer of USDA Food Security Guidance

·        Published food safety articles in Journal of The American Dietetic Association, Journal of Child Nutrition & Management, Journal of Hospitality and Tourism Education,  Journal of the National Environmental Health Association, Topics in Clinical Nutrition, Journal of Food Protection and Food Protection Trends

·        Speakers at meetings

ü      Iowa School Nutrition Association

ü      Iowa Dietary Managers Association Annual Meeting

ü      Iowa Department of Economic Development – Main Street Iowa

ü      Iowa Dietetic Association

ü      International Council on Hotel, Restaurant, and Institutional Education

ü      Conference on Hospitality and Tourism Management

ü      International Association of Food Protection

ü      Iowa Assisted Living Association Annual Meeting

ü      Iowa Association of Homes and Services for the Aging

ü      Martin Brothers Food Show

ü      Wisconsin Industry Seminar

ü      Annual National Conference of the School Nutrition Association

ü      Child Nutrition Industry Conference

ü      Diabetes Education Camp Association National Meeting