T2-05 Observed Food-Handling Practices among Adults Preparing Food during a Football Tailgate

Monday, August 1, 2016: 9:30 AM
242 (America's Center - St. Louis)
Pei Liu, University of Missouri-Columbia, Columbia, MO
Naiqing Lin, Kansas State University, Manhattan, KS
Londa Nwadike, Kansas State University, Manhattan, KS
Susan Hughes, Louisiana Tech University, Ruston, LA
Jennifer Hanson, Kansas State University, Manhattan, KS
Introduction: Although there are numerous potential barriers to practicing safe food handling at outdoor locations, very little is known about the food handling practices of adults preparing food during college football tailgates.

Purpose: The purpose of this study was to observe and document the food handling behaviors of adults preparing food at football tailgates.

Methods: An observation checklist based on the clean, separate, cook, and chill concept was developed using input from food safety experts.  Using this checklist, trained research assistants documented the food handling practices of adult participants (N=65). Observations occurred at two university locations and took place during six different games October through December 2015.

Results: The majority of participants were male (75.4%), greater than 35 years of age (58.5%), married (69.2%), and college graduates (73.8%).  More than one-half reported that they prepared food daily (58.5%), and 41.5% indicated that one or more individuals at their tailgate were from a high-risk category (e.g., pregnant, under the age of 5).  Observers noted that at 43.1% of the tailgate sites, neither hand washing nor sanitizing supplies were available.  Of those with hand washing and/or hand sanitizing suppliers available, 24.3% of the participants never use the supplies, and 22.2% failed to use the supplies after every occurrence of contact with raw meat/poultry. Most participants took some measures to keep raw meat/poultry chilled (75.4%) and to keep raw meat/poultry separate from other foods stored in their coolers (67.7%).  However, very few (10.7%) used a thermometer or temperature indicator to check the internal temperature of the food they were preparing.

Significance: Observation of food preparation revealed the common occurrence of practices that increase the risk of foodborne illness. Educational interventions targeted at this group are needed to decrease the risk of foodborne illness from food prepared at college football tailgates.