1School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA
2Louisiana Department of Health, Baton Rouge, LA, USA
3Department of Agricultural and Extension Education & Evaluation, Louisiana State University AgCenter, Baton Rouge, LA, USA
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Domain | Category or categories |
---|---|
Participant characteristics | Demographics |
Landscape of crossover businesses and specialized processing in Louisiana | No. of crossover businesses a PHI inspected in the past 12 mo No. and types of specialized processing observed by PHIs |
Business owners’ awareness of food safety regulations, food safety education needs, and regulation navigation needs | Crossover businesses’ awareness towards food safety regulation Crossover businesses’ food safety education needs Crossover businesses’ food regulation navigation needs |
PHIs’ awareness, confidence, and challenges | PHIs’ awareness of the FDA Food Code variance requirements PHIs’ confidence level when inspecting crossover businesses |
Specialized processing methods and the most popular product(s) | PHIs’ confidence | |||
---|---|---|---|---|
| ||||
Not confident | Somewhat confident | Very confident | Currently, I do not inspect such businesses | |
Reduced oxygen packaging | ||||
Raw single ingredient (n=127) | 21 | 47 | 17 | 15 |
Raw multi-ingredients (n=125) | 28 | 42 | 12 | 18 |
Seasoned raw product (n=126) | 25 | 44 | 13 | 18 |
| ||||
Smoking food as a method of preservation | ||||
Hot smoke (n=124) | 37 | 27 | 11 | 25 |
| ||||
Use of additives such as vinegar as a method of preservation | ||||
Sushi (n=122) | 28 | 37 | 13 | 22 |
Pickled vegetables (n=124) | 34 | 25 | 9 | 32 |
LDH, Louisiana Department of Health; PHI, public health inspector; FDA, U.S. Food and Drug Administration.
Values are presented as percentage. LDH, Louisiana Department of Health; PHI, public health inspector.