Most of the current research in the department involves various aspects of food safety. Listed are current projects, researchers involved in them and funding sources:
- Advancing food allergy education for hospitality management and/or dietetics students using storytelling. J. Kwon, & K. L. Sauer. United States Department of Agriculture, Higher Education Challenge Grant. $140,168. Develop a comprehensive food allergy education resource with extensive learning modules and meaningful video stories. We aim to provide food allergy education and resources for two audiences, students and educators in hospitality management and dietetics programs.
- Assessment and reduction of produce food safety risks in the school foodservice system. J. Kwon, D. Ryu, E. Todd, & K.L. Sauer. USDA, National Integrated Food Safety Initiative. $600,000. Assess produce food safety risks in school foodservice systems and develop training program.
- Cooling of foods in retail foodservice operations. K. Roberts, D. Olds, K. Sauer, C. Shanklin, & J. Sneed. USDA, Food and Nutrition Services. Determine if common cooling practices used in school foodservice operations meet the FDA Food Code standards.
- Impact of food safety messages on the food handling behaviors of parents of young children. J. Sneed, K. Sauer, K. Roberts, D. Duncan-Goldsmith, & S. Weinrich. Research Project funded by United States Department of Agriculture, Food Safety Inspection Service. Evaluate the impact of food safety messages on prevention of cross contamination.
- A comparison of health inspection results for schools and restaurants. J. Kwon, K. Roberts, K. Sauer, J. Sneed, K. Cole, A. Grisamore & S. Fan. USDA, Food and Nutrition Services. Compare results of health inspection reports for schools and restaurants. (The top five violations in schools and percentage comparison to restaurants were: 1. premises and equipment (31.7% schools vs. 68.2% restaurants), 2. non-food contact surfaces (11.5% vs. 37.5%), 3. protecting food from contamination (11.1% vs. 32.7%), 4. warewashing (7.7% vs. 16.7%), and 5. food contact surfaces (8.7% vs. 39.5%). While food handling practices in schools can be improved, scores were consistently better than those for restaurants.)
- Implementation of food safety programs based on HACCP. J. Sneed, K. Sauer, K. Roberts, J. Kwon, K. Cole & D. Olds. Funded by USDA, Food and Nutrition Services. Evaluate how HACCP-based food safety programs have been implemented in school foodservice operations and how USDA and NFSMI resources have been used to establish these programs.
- Assessment of the 2005 Guidance for School Food Authorities: Developing a school food safety program based on the process approach to HACCP principles: Summary Report of Stakeholder Responses. K. Roberts, K. Sauer, J. Sneed, C. Shanklin, J. Kwon, S. Fan & K. Cole. USDA, Food and Nutrition Services. Evaluate the usability of the guidance document for developing a food safety program.