Observational assessment of food safety behaviours at farmers’ markets in Ontario, Canada: A cross-sectional study

Farmers' markets are increasingly popular food venues in Canada. However, they have unique food safety challenges due to their operational characteristics. The purpose of this study was to evaluate the food safety behaviours of farmers' market vendors in the Greater Toronto Area of Ontario...
Ausführliche Beschreibung

Farmers' markets are increasingly popular food venues in Canada. However, they have unique food safety challenges due to their operational characteristics. The purpose of this study was to evaluate the food safety behaviours of farmers' market vendors in the Greater Toronto Area of Ontario, Canada, to identify possible food safety risks and areas for future education and training. The food safety behaviours of vendors selling time-temperature control for safety (TCS) foods were observed throughout 2018 at 60 markets. Observations were conducted discretely and recorded on a standardized form via a smartphone. Data were descriptively analysed, and two selected outcomes were evaluated in multivariable logistic regression models. Prepared foods (50%) were the most commonly sold type of TCS food product among all observed vendors (n = 454). While general cleanliness and sanitation was very high, 27% of vendors did not provide cross-contamination protection methods for at least some of their TCS foods. Similarly, 66% and 48% of vendors who sold foods requiring cold and hot holding (n = 410 and 162, respectively) did not provide temperature control for at least some of their foods. Cold-holding temperature control was more commonly observed among vendors selling raw meat, poultry, and fish, and less commonly observed among those selling ready-to-eat meats; fresh-cut leafy green vegetables, tomatoes, and melons; and cheese and dairy products. A mean of 4.55 (SD = 2.62) behaviours requiring handwashing was observed per vendor across 1356 customer transactions, but only 2.9% of vendors attempted handwashing. Most vendors handled food with their bare hands on at least one occasion (79%); this behaviour was more commonly observed at weekend markets and among vendors engaged in multiple roles, and less commonly observed among vendors selling prepared foods. The study results have identified targeted areas for future food safety education and training with farmers’ markets vendors in Ontario. Ausführliche Beschreibung