Mainstream Ethnic Foods of Concern to the U.S. Marketplace and Their Impact on Food Safety (2008-2011)
Principal Investigator: Aurora A. Saulo, Department of Tropical Plant and Soil Sciences, University of Hawai`i at Manoa. 
Project Collaborators: Food and Drug Administration, Office of Regulatory Affairs, State Training Branch; Hawaii Department of Health, Food and Drug Branch; Hawaii Food Manufacturers Association; Hawaii Food Industry Association; Hawaii Restaurant Association.
USDA CSREES Award# 2008-51110-04332

There is very little published information in the scientific literature on the safety of ethnic foods in the U.S. and specifically, ethnic foods that are now found in American mainstream cuisine (we call these “mainstream ethnic foods”). Much of the publicly accessible information has been developed by and is in the possession of food inspectors. Other information is available but access is restricted because they are private properties. Since the demand for new ethnic foods will continue and the American consumer will most likely purchase them in a restaurant or a retail food store, food establishments will continue to influence the wholesomeness and safety of these foods. There is a critical need for science-based information on the safety of ethnic foods. To address this need, the Project Collaborators aim to conduct an online survey of federal, state, local, and tribal food inspectors to identify publicly accessible information on ethnic foods of concern to the US Marketplace. Results of the survey will then be used
(1) to identify current mainstream ethnic foods;
(2) to identify food safety concerns on these mainstream ethnic foods and recommended solutions, if any; (3) to identify or propose the scientific basis of the recommended food safety solutions on selected mainstream ethnic foods of concern to the US marketplace through laboratory analyses;
(4) to integrate the results in current food science and nutrition undergraduate and graduate courses, including Special Topics, Directed Reading and Research, and Food Safety; and
(5) to disseminate all results by conducting one-day workshops for food inspectors, food association members, and other food handlers and by posting on a visible location on the web.

Minimizing Foodborne Illness Through Educational Programs for Foodhandlers.
Aurora A. Saulo, Department of Tropical Plant and Soil Sciences, University of Hawai`i at Manoa and the Hawai`i Advisory Council on Food Protection Practices.

The Hawaii Department of Health has a free statewide educational program on food sanitation to which managers and supervisors of food establishments are usually sent the 2 ½-day course. Line food handlers, such as cooks, dishwashers, bus persons, waitstaff, preparation personnel, and others who might have just joined the establishment, are usually not sent to this program. Although the staff foodhandlers do well in the course, the knowledge and information they obtain from the program generally are not disseminated to their line foodhandlers. One reason is because they are not trained to be Trainers. Another reason is that the educational materials used in the program are not suitable for entry-level foodhandlers. This project addressed the need for a Train-the-Trainer educational program endorsed by the State using materials developed for entry-level foodhandlers. The project developed educational materials that were designed to facilitate the education of food handlers in the State of Hawaii on serving safe food through a Train-the-Trainer certification program. These materials include the Food Handler’s Manual on Food Safety Practices, a VHS videotape (now available in DVD), transparency masters, posters, tips of the week sheets, examinations.

Video

• Food Safety - Do it Right!
  [Windows Media Format - 10 min 11 sec]
  [Real Format - 10 min 11 sec]
  [Quicktime - 10 min 11 sec] (This is a higher-quality video, but will take a few minutes before the video starts)

Manual

• Do it Right! - A Train-the-Trainer Course on Basic Food Safety
  
  

Posters

• Wash Your Hands Properly
  
  
• Never Store Ready-to-Eat Foods Like Vegetables or Salads below Raw Meats or Seafood
  
  
• Food Thermometers
  
  
• The Danger Zone for Foods

Tip Sheets

• The Scariest Part about These Germs is that You Can't See, Smell or Taste Them
  
  
• Keep Harmful Microorganisms out of Our Food by Washing Your Hands
  
  
• Reheating Requires Reaching 165°F Within 2 Hours
  
  
• Clean and Sanitize Your Rags
  
  
• Remember! The Danger Zone is 41°F-140°F
  
  
  

Good Agricultural Practices (GAP) – Farm Food Safety in Hawaii

In line with the National Good Agricultural Practices Program, the goal of the GAP--Farm Food Safety in Hawaii Program is to reduce microbial risks in fruits and vegetables. This is accomplished by teaching farmers, growers, and packers how to develop a comprehensive program that addresses the key elements of producing safe fresh produce.

The GAP-Farm Food Safety in Hawaii Program is described in detail at
http://www.ctahr.hawaii.edu/adap/FoodSafety/

The program’s success depends on management’s commitment to produce safe fresh fruits and vegetables. The program defines the GAP key elements that are needed to improve one’s operations. To insure that all key elements are covered, one needs to complete the audit preparation materials found at
http://www.ctahr.hawaii.edu/adap/FoodSafety/audit_prep.htm

The amount of time and financial resources that are needed will depend on the number of areas that must be addressed and strengthened. These materials will also teach the importance of keeping records to demonstrate one’s commitment to farm food safety. Some of the records that must be kept are also defined.

When all these areas have been addressed and all records to demonstrate safe farm food practices have been compiled, it is recommended that the farmer, packer, or grower contact one of the Farm Food Safety Coaches to help review operations. A mock audit would be helpful at this stage to prepare for the third-party audit that most vendors now require before they purchase fresh produce.

There are many third-party auditing firms. One needs to insure that the third-party auditing company that is retained to validate GAP is acceptable to the vendor.

After passing a third-party audit, one must continue these safe food practices as a way of doing business. It not only protects the consumer but also benefits the entire Hawaii food industry.

For questions or additional information, please contact
Jim Hollyer, ADAP Project Manager
3050 Maile Way, Gil 112
Honolulu, HI 96822
TEL 808 956 9539
FAX 808 956 6967
EMAIL hollyer@hawaii.edu

You may also contact me.