51B-1

L. R. KENNON, PH.D., Hospitality Management, University of North Texas, P.O. Box 311100, Denton, TX 76201 and C. M. BEDNAR, PH.D., R.D., Department of Nutrition and Food Science, Texas Woman's University, P.O. Box 24134, Denton, TX 76204.

JUSTIFICATION: Elderly Nutrition Programs (ENP) in the U.S. currently deliver approximately 119 million meals to almost 1 million home bound individuals annually. Home delivered meals pose a unique food safety challenge concerning maintenance of hot and cold food temperatures during the delivery process. Information about current food handling procedures used in these operations could be helpful in developing guidelines to minimize risk of food borne illness.

OBJECTIVE: The objective was to determine style of packaging, temperature standards and methods of monitoring food temperatures currently used by home delivered meal operations in Texas.

METHODS: A questionnaire concerning home delivered meal preparation, packaging and delivery was developed by the researchers and validated by 10 nutrition and foodservice professionals. The survey was mailed to administrators at 191 home delivered meal operations associated with ENP in Texas. Descriptive statistics and Pearson's correlation coefficient were used to summarize and analyze data.

RESULTS: Eighty-seven administrators representing operations in 91 Texas counties returned surveys for a 46% return rate. Average number of meals provided by these operations on weekdays ranged from 2 to 1,450. Mean estimated age of clients was 76. Temperature goals at time of packaging ranged from 135 to 180 F for hot foods, and 40 to 55 F for cold foods. Most operations packaged hot food in compartmentalized foil trays or styrofoam clamshell cartons while cold food was packed in individual styrofoam containers. At 41 operations, temperature were regularly checked and recorded prior to packaging food for delivery. For 36 operations, staff checked food temperatures at time of delivery on a periodic basis. Larger operations were significantly more likely (p<0.05) to monitor temperatures during the delivery process.

SIGNIFICANCE: The wide range of temperature goals and lack of temperature monitoring at a majority of operations during meal preparation and delivery indicate the need for standardized procedures based on HACCP guidelines.