No longer tied to any sponsorship, academic or anyone.
(Chapman is, but he needs his job; I don’t).
I’m Canadian. Get used to the fucking swearing or get the fuck off.
A few years ago at the International Association for Food Protection annual meeting, I told the audience, after revealing my wife’s breast size because she asked me to shop for bras – which I did — that the audience of food safety geeks now knew more about my wife’s breast size than they knew about the food they were about to eat for dinner, where it came from, and how it was prepared.
A government-type said she couldn’t read me anymore.
Or the way 1.5 million attended my farewell blog.
But a few thousand have written in so:
After 25 years of food safety risk communication, nothing has changed.
A self-congratulating-largely-taxpayer-funded crowd to tell people food safety is their fault is not a movement.
Cut-and-paste press releases do not make a publication, regardless of medium – and I’ll take on anyone who wants to talk the medium is the message by University of Toronto prof Marshall McLuhan.
In an intensifying climate of scrutiny over food safety, the food industry is turning to “food safety culture” as a one-size-fits-all solution to protect both consumers and companies. This strategy focuses on changing employee behavior from farm to fork to fit a universal model of bureaucratic control; the goal is system-wide cultural transformation in the name of combatting foodborne illness. Through grounded fieldwork centered on the case of a regional wholesale produce market in California, we examine the consequences of this bureaucratization of food safety power on the everyday routines and lived experiences of people working to grow, pack, and deliver fresh produce. We find that despite rhetoric promising a rational and universal answer to food safety, fear and frustration over pervasive uncertainty and legal threats can produce cynicism, distrust, and fragmentation among agrifood actors. Furthermore, under the cover of its public health mission to prevent foodborne illness, food safety culture exerts a new moral economy that sorts companies and employees into categories of ‘good’ and ‘bad’ according to an abstracted calculation of ‘riskiness’ along a scale from safe to dangerous. We raise the concern that ‘safety’ is usurping other deeply held values and excluding cultural forms and experiential knowledges associated with long-standing food-ways. The long-term danger, we conclude, is that this uniform and myopic response to real risks of foodborne illness will not lead to a holistically healthy or sustainable agrifood system, but rather perpetuate a spiralling cycle of crisis and reform that carries a very real human toll.
I’ve stepped aside for two weeks and this has become painfully apparent: Most of everything I did in my 20-year academic career don’t mean shit.
It’s the food safety version of the liberal bubble.
I’ve been praised and criticized along the way for using new messages, new media and new ways of gauging food safety behaviour.
But it don’t mean shit.
We microbiologially-inclined folks look on with dismay as mere plebes engage in all kinds of risky food stuff, and then lament amongst ourselves at the uneducated public (I don’t, but many others do).
The U.S. Centers for Disease Control Morbidity and Mortality Weekly Report (MMWR), long considered the holy tome for all things food safety, has just published its 10 Most Talked About MMWR Reports of 2016:
I watched from the diner counter as my server bare handedly took bread from the storage drawer, toasted it, cut it, and put it on a plate. The manager who had been answering phones and rubbing his face while adjusting his glasses also made toast and wiped his hands on a kitchen towel that then disappeared to wipe something else down.
No imagination needed to see how something like E. coli or Norovirus could be spread as I watched each bit of contact affect all the bread, knives and surfaces.
Am I neurotic? I tried not to have a stomachache.
I just want toast.
Rebecca Fischer (firstname.lastname@example.org) says she’s in the middle of a career change, following my passion for food by studying nutrition. Food handling has become a fascination, another excuse for people-watching, to see how experience and education affect awareness in kitchen behavior.
And I may be on hiatus but I’m a sucker for helping students who want to learn and kids –little or big — who want to play hockey.
France’s Contrôle Sanitaire writes the publication of the results of health checks in the food sector (restaurants, canteens, slaughterhouses, etc.) is a legitimate expectation of citizens that contributes to the improvement of consumer confidence. Foreseen in the Future for Agriculture, Food and Forest Act of 13 October 2014, this measure is part of a move towards greater transparency of State action.
To which a Brit tweeted @foodgov have been doing this for years, France is now copying the successful “Food Hygiene Rating” scheme.
Oh fuck it.
This is a good point to pause.
Restaurant inspection disclosure goes back to 1924, at which time letter grades were introduced to classify milk in the United States.
Toronto has been doing it since 2000.
So for a Brit to brag to a French about stuff that happened decades ago seems a bit silly, and time for barfblog.com to take a pause.
We don’t want to become recall.net and most of you 100K+ subscribers can figure out how to aggregate news on your own.
Chapman and I started barfblog on a plane trip to Prince George, B.C, where Chapman thought he would be eaten by bears and we saw advertisements for a college student jello thing, but decided we were too old to go.
We went to Vancouver to see our hockey goon friend Kevin Allen, and then to Seattle to see Marler.
Eventually we made our way to Manhattan, Kansas, where I was running away from an ex-wife, a stalking girlfriend and a whole lot of history.
I met a girl and Kansas State University hired me.
This is all the messy stuff in how science gets done but not really reported.
After 45 years of working continuously – I started as a golf caddy at nine-years-old, and the movie Caddyshack is historically accurate — I’m going to give it a break
No retirement, no pension, just want to see what else is out there, and see what other ideas I can come up with for others to claim as their own.
Filion, K. and Powell, D.A. 2009. The use of restaurant inspection disclosure systems as a means of communicating food safety information. Journal of Foodservice 20: 287-297.
The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments. Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.
The World Health Organization estimates that up to 30% of individuals in developed countries become ill from contaminated food or water each year, and up to 70% of these illnesses are estimated to be linked to food service facilities. The aim of restaurant inspections is to reduce foodborne outbreaks and enhance consumer confidence in food service. Inspection disclosure systems have been developed as tools for consumers and incentives for food service operators. Disclosure systems are common in developed countries but are inconsistently used, possibly because previous research has not determined the best format for disclosing inspection results. This study was conducted to develop a consistent, compelling, and trusted inspection disclosure system for New Zealand. Existing international and national disclosure systems were evaluated. Two cards, a letter grade (A, B, C, or F) and a gauge (speedometer style), were designed to represent a restaurant’s inspection result and were provided to 371 premises in six districts for 3 months. Operators (n = 269) and consumers (n = 991) were interviewed to determine which card design best communicated inspection results. Less than half of the consumers noticed cards before entering the premises; these data indicated that the letter attracted more initial attention (78%) than the gauge (45%). Fifty-eight percent (38) of the operators with the gauge preferred the letter; and 79% (47) of the operators with letter preferred the letter. Eighty-eight percent (133) of the consumers in gauge districts preferred the letter, and 72% (161) of those in letter districts preferring the letter. Based on these data, the letter method was recommended for a national disclosure system for New Zealand.
Sophie Smith of the Herald Sun reports two videos showing rodents flitting freely around a busy McDonald’s restaurant in Melbourne’s inner-north have emerged.
A disgusted customer, Firoozeh, claims she and friends saw several mice around a McCafe service area of the Collingwood restaurant at midnight on Boxing Day.
Footage uploaded to social media appears to show at least two vermin scampering along the floor between a service counter and a back bench with sink. Another shows one ducking in and out near a stool.
In another video, uploaded to Facebook by Todd Gilbey on December 2, mice scatter along the floor — and one even grabs a chip.
Firoozeh said there were “lots” of mice.
“It wasn’t like three or four mice,” Firoozeh said.
“We watched them for a while; they were coming in and out.
“There were so many and the guy was just coming and scaring them and telling us that, ‘You cannot take video’, because I asked to see the duty manager.”
Firoozeh, who asked the Herald Sun not to publish her surname, said the duty manager at the 24-hour eatery on the corner of Smith St and Victoria Parade became angered when she and her friends raised their concerns.
“He was aggressively stopping me from taking pictures and photos,” she said.
“I’ve never seen such a dirty McDonald’s.
“No-one is cleaning it and it’s supposed to be open for 24 hours. What’s going on?
“I don’t think it’s healthy at all. They were running around and no-one was doing anything.
Ten years ago, as a bunch of University of Guelph students were barfing in their residence bathrooms with noro, Brae Surgeoner, Doug and I hatched plot to observe hand hygiene practices in situ. We wanted test whether students in the midst of an outbreak would report they were really good at washing their hands or using sanitizer. We guessed that what they said, and what we would see, would be drastically different.
It wasn’t our first foray into observational research. A couple years before we did a bunch of secret shopping at Ontario grocery stores and interacted with associates to see what they share about food safety with patrons (us). We heard a whole bunch of nonsense. Ellen Thomas advanced this style of research by training a cadre of secret shoppers throughout the U.S. to order undercooked burgers at restaurants.
As Doug wrote a while back, ‘I view the grocery store and the restaurant as my laboratory. I watch and ask questions of people, especially front-line staff. The head of food safety back at corporate HQ may know the correct food safety answer, but are they providing support to front-line staff, the people customers are most likely to interact with?’
That lab also includes the home (or simulated home) kitchen.
Asking people what they know or do is a start. But it’s never enough. People lie, forget or don’t care. Employing other methods to confirm what they say they do is necessary to confirm actions.
So we’re working with RTI International and USDA FSIS to conduct observation research on consumer food handling behavior. FSIS announced the plans in the Federal Register for comment.
To test new consumer messaging and tailor existing messaging, FSIS can help ensure that it is effectively communicating with the public and working to improve consumer food safety practices. This behavioral research will provide insight into the effect FSIS consumer outreach campaigns have on consumers’ food safety behaviors. The results of this research will be used to enhance messaging and accompanying materials to improve their food safety behavior. Additionally, this research will provide useful information for tracking progress toward the goals outlined in the FSIS Fiscal Years 2017-2021 Strategic Plan. To inform the development of food safety communication products and to evaluate public health education and communication activities, FSIS is requesting approval for a new information collection to conduct observational studies using an experimental design. Previous research suggests that self-reported data (e.g., surveys) on consumers’ food safety practices are unreliable, thus observational studies are a preferred approach for collecting information on consumers’ actual food safety practices. These observational studies will help FSIS assess adherence to the four recommended food safety behaviors of clean, separate, cook, and chill, and to determine whether food safety messaging focused on those behaviors affects consumer food safety handling behaviors and whether consumers introduce cross-contamination during food preparation. For this 3-year study, FSIS plans to conduct an observational study each year and to focus on a different behavior, food and food preparation task, and food safety communication product each year. The initial study will examine participants’ use of a food thermometer to determine if meat and poultry products are cooked to the proper temperatures. FSIS may decide to continue to conduct these studies annually, and if so, will request a renewal to extend the expiration date for the information collection request.
Goat, rabbit, hare, kangaroo, wallaby and bird are currently listed as game in the state, provided the animals have not been confined or farmed in any way.
The proposed new definition would see the list grow to include buffalo, camel, deer, donkey, hare, horse, pig and possum — bringing SA in line with an updated section of the Australian and New Zealand Food Standard Code.
The changes would include strict conditions so that animals would have to be slaughtered in the wild; protected native species could only be hunted with special permits; and bird eggs, foetuses or pouched young, would remain excluded.
Adelaide game meat specialist Richard Gunner said “in general” there were some good things about the proposal.
“I don’t see any particular market for donkey meat, possum meat and horse meat, but camel meat, yes,” he said.
The Bangkok Post reports China, rocked in recent years by a series of food safety scandals, uncovered as many as half a million illegal food safety violations in the first three quarters of the year, an official has told lawmakers.
Chinese officials have unearthed a series of recent scandals, including rice contaminated with heavy metals, the use of recycled “gutter oil” in restaurants, as well as the sale of baby formula containing lethal amounts of the industrial chemical melamine in 2008.
Bi Jingquan, the head of the China Food and Drug Administration, told the Standing Committee of National People’s Congress on Friday that while significant progress had been made in the food sector, “deep-seated” problems remained.
Martin Patience of BBC News reports Nigeria has confiscated 2.5 tonnes of “plastic rice” smuggled into the country by unscrupulous businessmen, the customs service says.
Lagos customs chief Haruna Mamudu said the fake rice was intended to be sold in markets during the festive season.
He said the rice was very sticky after it was boiled and “only God knows what would have happened” if people ate it.
It is not clear where the seized sacks came from but rice made from plastic pellets was found in China last year.
Rice is the most popular staple food in Nigeria.
The BBC’s Peter Okwoche says it is the only foodstuff that crosses cultural and ethnic lines across the country.
Whoever made this fake rice did an exceptionally good job – on first impression it would have fooled me. When I ran the grains through my fingers nothing felt out of the ordinary.
But when I smelt a handful of the “rice” there was a faint chemical odour. Customs officials say when they cooked up the rice it was too sticky – and it was then abundantly clear this was no ordinary batch.
They’ve sent a sample to the laboratories to determine exactly what the “rice” is made of.
They are also warning the public not to consume the mystery foodstuff as it could be dangerous.
Fake food scandals are thankfully rare in Nigeria when you compare it to countries such as China.
The big scandal here is fake pharmaceutical drugs that kill a huge number of people every year.
A total of 102 sacks, each containing 25kg (55lb), was seized.
Mr Mamudu did not explain how the plastic rice was made but said it had been branded as “Best Tomato Rice.”