1. Jeannie Sneed, Catherine H.

Strohbehn, Trends Impacting Food Safety in Retail

Foodservice: Implications for Dietetics Practice, Journal of the American Dietetic
Association, Volume 108, Issue 7, 2008, Pages 1170-1177, ISSN 0002-8223,
https://doi.org/10.1016/j.jada.2008.04.009.

(https://www.sciencedirect.com/science/article/pii/S0002822308005014)

This article touches on how the safety and security of food have increasingly become top
priority due to various reasons, such as an increase in the consumption of meals outside
of the home, heightened consumer awareness, an aging population, shifts in the food
service workforce, advancements in technology, changes in food procurement, perceived
risks in retail food service, and concerns about intentional food contamination. As food
and nutrition experts, dietitians are uniquely equipped to tackle food safety issues both in
retail and for consumers. They can create and implement systems to prevent intentional
and unintentional contamination and respond effectively to emergencies. They can also
educate consumers on food safety when choosing restaurants and foods. By including
food safety in their curriculum, nutrition educators can empower dietitians to enhance
food safety for consumers in retail settings.

2. McFarland, P., Checinska Sielaff, A., Rasco, B. and Smith, S. (2019), Efficacy of Food
Safety Training in Commercial Food Service. Journal of Food Science, 84: 1239-1246.
https://doi.org/10.1111/1750-3841.14628

(https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.14628)

This article states how effective food safety training is crucial for reducing the incidence
and prevalence of foodborne illnesses and outbreaks in commercial settings. However,
while food safety training is required for food handlers, the quality and effectiveness of
such training are not always guaranteed. The main focus was on the effectiveness of food
safety training in commercial settings. They came to the conclusion that the most
effective food safety training programs incorporate both knowledge-based and
behavior-based training strategies to promote meaningful and sustained changes in food
handler behavior. Their results emphasize the importance of implementing
evidence-based food safety training programs to protect public health and safety in
commercial food settings.