Food Service Systems Pandemic Preparedness to Improve Athletes Health and Safety at International Sporting Competitions

Angela Dufour

doi:10.25907/00979

Aim: This PhD research aimed to address the challenges of foodservice safety and infection control at major international sporting events, particularly in the context of the COVID-19 pandemic. The objectives were to explore stakeholder perceptions and preparedness, assess compliance with infection control guidelines, and develop and validate a Foodservice Provision Audit Tool for Sport (FPAT-S) to enhance the health and safety of athletes in high-risk dining environments. Methods: A mixed-methods approach was used, comprising qualitative, quantitative, and validation studies. Semi-structured interviews were conducted with key stakeholders involved in foodservice operations at major competitions to understand their perceptions, challenges, and preparedness during the pandemic. An observational cross-sectional study was undertaken at the Tokyo 2020 Summer and Beijing 2022 Winter Games to evaluate caterers’ compliance with newly implemented COVID-19 infection control guidelines, focusing on personal hygiene, sanitization, and physical distancing measures across multiple dining locations. To address gaps in compliance monitoring, the FPAT-S was developed and pilot-tested at the 2022 Canada Summer and 2023 Canada Winter Games. This tool included binary, multiple-choice, and Likert scale responses to assess compliance with infection control and food safety measures. Data collected by auditors were analysed for compliance trends over time and inter-rater reliability of the FPAT-S to determine the tool’s effectiveness and usability. Finally, a Delphi consensus approach with an expert panel was employed to establish the content and face validity of the FPAT-S, refining its design and ensuring its relevance and clarity for global application. Results: Stakeholder interviews revealed six major themes regarding the impact of COVID-19 on foodservice operations. These included heightened concerns about sustainability practices, increased waste, and higher operational costs. The pandemic also disrupted the social dining experience, emphasizing the need for updated guidelines, adequate budgets, and clear communication to support stakeholders in adapting operations during global health crises. The observational study at the Tokyo and Beijing Olympic and Paralympic Games (OPG) demonstrated that compliance with infection control measures varied by location and event. Main dining halls, particularly at the Beijing Games, exhibited higher compliance levels compared to satellite venues, which struggled with issues like overcrowding and limited space. Noncompliance with physical distancing and sanitation measures raised concerns about cross-contamination risks and athlete health, highlighting the critical role of the dining environment in supporting compliance. The FPAT-S pilot testing at the Canada Summer and Winter Games revealed over 75% compliance with hand sanitizer availability, which improved over the course of the events. However, compliance with staff sanitation measures declined, and physical distancing measures remained below 50% at both events. Inter-rater reliability was moderate for binary questions but lower for scale and multiple-choice responses, suggesting the need for further refinement to reduce auditor subjectivity and variability in assessments. Finally, the Delphi consensus process validated the FPAT-S, confirming its content and face validity through two iterative rounds of expert feedback. Experts highlighted the tool’s potential to standardize food safety audits globally, ensuring relevance to the unique demands of food provision at major sporting events. Refinements to the tool’s design, language, and scoring system were made based on expert input, resulting in a robust, validated audit tool for use in mass sport feeding environments. Conclusion: This research provides valuable insights into the challenges and opportunities for improving foodservice safety and infection control at international sporting events. The findings emphasize the need for clear, standardized guidelines and adequate resources to support compliance, particularly in high-risk environments such as communal dining halls. The FPAT-S represents a significant advancement in foodservice audit practices, offering a validated framework for monitoring and improving food safety, infection control, and sustainability measures at global competitions. Future implementation of the FPAT-S by caterers or third-party quality assurance organizations could enhance athlete health and safety while promoting consistency in foodservice operations across events. These outcomes contribute to the broader public health goal of mitigating illness and ensuring high standards of food provision in sport, particularly in preparation for potential future pandemics.

Food Service Systems Pandemic Preparedness to Improve Athletes Health and Safety at International Sporting Competitions

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