Date of Award

1-1-2020

Language

English

Document Type

Dissertation

Degree Name

Doctor of Public Health (DrPH)

College/School/Department

Department of Health Policy, Management and Behavior

Content Description

1 online resource (viii, 154 pages) : color illustrations.

Dissertation/Thesis Chair

Mary Gallant

Committee Members

Mary Gallant, Wendy Weller, Kimberly Fredericks

Keywords

Farmers' markets, Food handling

Subject Categories

Agriculture | Food Science

Abstract

Within the United States there are over 8,000 farmers markets, that sell directly to consumers. New York State has the second-largest number of markets, at 637, with the capital region host to 114 markets. Over the years the selections of offerings have grown to include not only produce but ready-to-eat foods, eggs, dairy products, crafts, beer, and wine. The increasing popularity of farmers markets coupled with inadequate regulatory oversight of these markets, can contribute to incidences of foodborne illnesses. The Centers for Disease Control identified 95 foodborne illness outbreaks in the United States potentially associated with fairs, festivals, and temporary mobile services from 1988-2007, which resulted in almost 4,000 illnesses, including 144 hospitalizations (Centers for Disease Control, 2008. Of these markets, six are held year-round. This research undertook a needs assessment to identify gaps in food safety as it related to compliance with regulations required by federal, state, and local government by farmers markets and their vendors. This was a multimethod study utilizing content of each farmers markets rules compared to regulations, direct observations of vendor behaviors, and data collection through observation of physical characteristics of the markets, and interviews with market managers. Market compliance was measured by analysis of market rules to key rules and regulations required through the Federal Food Code, and by the New York State Temporary Food Service Establishments Regulations. These rules included adherence to minimal cooking of foods, maintaining and monitoring temperatures of foods, hand hygiene requirements, prevention of cross-contamination, and storage of food. These regulations address transportation of food to the markets, into the markets, display of food, and serving of food. Data collection through observation of each markets was done to assess market facilities, and direct observations were made of vendors during market operations on multiple occasions.

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