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The Avery laboratory is dedicated to foodservice research and supports many areas of inquiry that directly and indirectly affect foodservice operations including foodservice equipment, design and engineering, sanitation, and product testing/develop.
FOOD SAFETY TOOLKIT
The toolkit ncludes a number of instructional modules that can be used to help train those who will be involved in training foodservice employees. There are also modules that can be used to help managers develop and implement cleaning programs or incorporate HACCP into their facility. Visit the Food Safety Toolkit Web site.
HOME DELIVERED MEALS
A six state study of selected home delivered meal preparation sites to assess potential food safety risk by looking at the impact of handling on the time and temperatures of the meals was completed in September 2005. Foodservice providers, clients, and home-delivered meal drivers were surveyed for handling practices at 51 sites. Sample meals were also evaluated through the use of computer tags to determine temperature changes during delivery time periods and microbiological analysis was conducted.
As a result of this study, downloadable brochures are available for use by home delivered meal providers that provide information for clients, drivers, as well as the foodservice providers. In addition, powerpoint presentations given at the Meals on Wheels Association of America 2005 annual meeting and the National Association of Nutrition and Aging Services Programs 2005 annual meeting that summarize the some of the significant results of the study are downloadable from this website.
Brochures
Presentations
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