Keeping It Sanitary

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Foodservice packaging items, like paper and plastic cups, plates and bowls, were invented over 100 years ago to provide a more sanitary alternative to their reusable counterparts and help protect public health. Over the years, FPI has commissioned independent studies with third-party laboratories to compare the sanitary quality of single-use foodservice packaging and reusable options. The last study was conducted in 2012 in Sacramento County, California. Since 2012, reuse models for takeout and delivery have emerged and gained interest as sustainability measures and reporting, along with the impact of disposable items on the environment and potential cost-savings of reducing use of disposable items, became more highly scrutinized.

The objective of the new study was to conduct a survey of reusable takeout and delivery items, single-use items and dine-in reusable foodservice items to determine the sanitary quality of these items in foodservice establishments in North America.

Three types of foodservice items were tested: reusable dine-in, reusable to-go durables and single-use items. Sanitation levels were tested by conducting three microbiological analyses on each item. Along with aerobic plate count microbial levels, the study also compared levels of Coliform and Staphylococcus bacteria. The results show that there were no differences observed in Coliform counts and there were no significant differences between reusable dine-in and disposable items; findings which contrasted with the 2012 study. Staphylococcus was only found in very low levels across all types of foodservice items, which remains consistent with the 2012 study.

Overall, reusable to-go durable foodservice items had higher aerobic plate count microbiological levels than reusable dine-in and single-use items. Previous studies in other parts of the country have shown confirming results where reusable items had higher microbiological counts than single-use items. Variances could be attributed to any number of factors, including handling by foodservice employees or changes in dishwashing technology.

FPI members received complete survey results. A complimentary executive summary of the report is available at FPI.org/resource. For more information, contact FPI’s Ashley Elzinga at aelzinga@fpi.org.

Foodservice Packaging Institute Reveals Results of Sanitation Study

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The Foodservice Packaging Institute commissioned an independent study to compare the sanitary quality of single-use foodservice packaging and reusable options. The results of the 2022 sanitation study show higher aerobic plate count microbial levels in reusable to-go foodservice items than in reusable dine-in and single-use items. Over 85% of the reusable to-go foodservice items tested had higher than acceptable microbial levels.

“The goal of this research was to perform a comprehensive evaluation of the hygienic condition of foodservice serviceware items, particularly the reusable takeout and delivery containers, single-use items and dine-in reusable foodservice items,” said Natha Dempsey, president of the Foodservice Packaging Institute. “Our previous survey conducted in 2012 confirmed that disposable foodservice items were the most hygienic. However, considering the advancements in technology and shifting models by which consumers receive their foodservice (aka delivery), we felt that it was important to examine the sanitation of foodservice in the delivery and takeout space.”

Three types of foodservice items were tested: reusable dine-in, reusable to-go durables and single-use items. Sanitation levels were tested by conducting three microbiological analyses on each item. Along with aerobic plate count microbial levels, the study also compared levels of Coliform and Staphylococcus bacteria. The results show that there were no differences observed in Coliform counts and there were no significant differences between reusable dine-in and disposable items; findings which contrasted with the 2012 study. Staphylococcus was only found in very low levels across all types of foodservice items, which remains consistent with the 2012 study.

Overall, reusable to-go durable foodservice items had higher aerobic plate count microbiological levels than reusable dine-in and single-use items. Previous studies in other parts of the country have shown confirming results where reusable items had higher microbiological counts than single-use items. Variances could be attributed to any number of factors, including handling by foodservice employees or changes in dishwashing technology.

FPI members received complete survey results. A complimentary executive summary of the report is available at FPI.org/resource. For more information, contact FPI’s Ashley Elzinga at aelzinga@fpi.org.

New Equipment Improves Foam Polystyrene Recycling for North Carolina City

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The city of High Point, North Carolina, received a $50,000 grant from the Foodservice Packaging Institute’s Foam Recycling Coalition (FRC) that enables the city’s 117,000 residents to recycle materials such as foam polystyrene cups, plates, bowls, clamshells, egg cartons and meat trays, as well as block packaging foam.

The FRC grant assisted with funding the purchase and installation of a foam densifier at the High Point Material Recovery Facility (MRF). Densifiers are used to compact foam products into foam blocks or ingots. The city sells the foam ingots to end markets to be manufactured into thermal insulation panels for foundations, walls and roofs.

Residents of High Point, as well as the neighboring communities of Jamestown and Archdale, can take their polystyrene foam to drop-off locations that house drop-off trailers. The locations include Ingleside Compost Facility, High Point Public Library and High Point MRF.

“Residents have already shown a positive response to recycling polystyrene foam,” said Rebecca Coplin, beautification supervisor for the city of High Point. “The two trailers collecting foam with the Tiny House Community Development are replaced once per week, 10-20 drop-offs per week are received at the MRF, and an influx of foam from the High Point Furniture Market is seen twice per year. As we get the word out, we expect an increase in residential drop-off activity that will benefit the recycling of foam and other materials.”

High Point’s public information office will inform residents about the addition of foam polystyrene recycling via communications, including posters, printed materials and the city’s website and social media. The MRF offers tours, information booths and educational programming that will include messaging on recycling polystyrene foam.

“The Foam Recycling Coalition aims to support communities like High Point as they work to increase recycling for residents by adding more materials to the recycling program,” said Natha Dempsey, president of the Foodservice Packaging Institute. “We applaud High Point for taking action to divert valuable materials from the landfill that can be made into new products.”

The grant is made possible through contributions to FRC, which focuses exclusively on increased recycling of post-consumer foam polystyrene. Its members include Americas Styrenics; Chick-fil-A; CKF Inc.; Dart Container Corp.; Dyne-A-Pak; Genpak; INEOS Styrolution America LLC; Lifoam Industries, LLC; Pactiv Evergreen; and Republic Plastics.

High Point is the 31st grant recipient to receive FRC funding since 2015. Over 10 million additional residents in the U.S. and Canada can recycle foam polystyrene because of FRC grants. Visit
www.RecycleFoam.org to learn more about foam recycling, read about previous recipients or apply for a grant.