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TRANSCRIPT
Food Safety
Resources
Presentation 4H Staff
November 17, 2015
Catherine Strohbehn, PhD, RD, CP-FS
My Story
• Grew up in suburbia
• Registered dietitian
• Food safety teaching and research
• Iowa State in 1979 for masters work – IMGT
• Worked ISU Dining
• Two children – BOTH 4Hers
• 4H Leader for 5 years
• Instructor & Assistant/Associate Prof.1986-2006
• 2006 – Extension Specialist
Nutrition and Wellness
Programs
• Encourage Iowans to engage in dietary and
other health practices that promote health and
well-being.
• Help citizens understand the risks and benefits
of specific food components, food handling
processes, and food production.
Food Safety is Fundamental
• Woven into multiple Nutrition and Wellness
Programs
• Part of Youth Engagement and Outreach
Today
• Background on Nutrition and Wellness Team
– Specialists
– Food safety outreach efforts
• Identify existing resources for Youth Outreach
• Share activity ideas for Youth
Human Sciences State Specialists,
Nutrition & Wellness
Sarah L. Francis, [email protected]
Assistant Professor, Food Science and Human Nutrition
Human Sciences State Specialist, Nutrition and Wellness Adults
515-294-1546
Ruth Litchfield, [email protected] Professor, Food Science and Human NutritionHuman Sciences State Specialist, Nutrition and Wellness– Youth 515-294-9484
Cathy Strohbehn, [email protected]
Professor, Hospitality Management Program
Human Sciences State Specialist, Nutrition and Wellness– Food Safety retail 515-294-3527
Christine Hradek, [email protected] Food & Nutrition Education Program (EFNEP)/Family Nutrition Program (FNP) Coordinator515-294-3554
Shannon Coleman, [email protected]
Assistant Professor, Food Science and Human Nutrition
Human Sciences State Specialist
Nutrition and Wellness – Food Safety value added foods
Human Sciences Specialists,
Nutrition & Wellness (Western Iowa)
• Barb Fuller: Adair, Adams, Cass, Clark, Decatur, Fremont,, Harrison, Mills,
Montgomery, Page, Pottawattamie, Ringgold, Taylor, Union
• Katie Knobbe: Audubon, Buena Vista, Calhoun, Carroll, Cherokee,
Crawford, Greene, Guthrie, Ida, Pocahontas, Sac, Shelby
• Renee Sweers: Buena Vista (FNP supervision), Clay, Dickinson, Lyon, Osceola,
Monona, O’Brien, Plymouth, Sioux, Woodbury
• Search in progress: Appanoose, Davis, Jasper, Jefferson, Lucas,
Mahaska, Marion, Monroe, Poweshiek, Van Buren, Wapello, Wayne
• Nancy Clark: Cerro Gordo, Emmet, Floyd, Franklin, Hancock,
Kossuth, Mitchell, Palo Alto, Winnebago, Worth
• Mary Krisco: Dallas, Madison, Polk, Warren
• Holly Van Heel: Boone, Hamilton, Hardin, Humboldt, Marshall,
Story, Webster, Wright
Human Sciences Specialists,
Nutrition & Wellness (Central Iowa)
• Cindy Baumgartner: Delaware, Dubuque, Jackson, Linn (EFNEP
supervision)
• Patricia Steiner: Des Moines, Henry, Lee, Louisa
• Vera Stokes: Cedar, Clinton, Muscatine, Scott
• Rachel Wall: Benton, Iowa, Johnson, Jones, Keokuk, Linn,
Washington
• Jill Weber: Allamakee, Black Hawk, Bremer, Buchanan, Butler,
Chickasaw, Clayton, Fayette, Floyd (FNP supervision), Grundy, Howard,
Tama, Winneshiek
Human Sciences Specialists,
Nutrition & Wellness (Eastern Iowa)
Nutrition and Wellness Core
Program Areas
• Health Promotion
• Nutrition for Target Audiences
• Food Safety
– Not a silo
– Important aspect of health
– Infused into all program efforts
– Aspect of Risk Management
– Reasonable Care doctrine
Health Promotion
• Words on Wellness (WOW) Newsletters
• Nutrition and Wellness Blogs
Target Audience - Childcare
• 12 programs
• Several food safety
• Don’t Give Kids a Tummy Ache!
• Just a Bite – Managing Food Allergies in Child Care
• Spend Smart and Eat Smart in the Child Care Business
www.extension.iastate.edu/families/child-care-nutrition
Target Audience: Low-Income
Families
EFNEP and FNP
Series of 8-10 lessons taught by Program
Assistants to help families learn to:
– Choose nutritious foods
– Stretch food dollars
– Handle food safely
– Be physically active
– Prepare nutritious recipes
FOOD SAFETY PROGRAMS
ServSafe®
– Food Protection Manager Certification course
through National Restaurant Association for
restaurants and foodservice managers
SafeFood™
– 1 to 4 hour customized course for restaurant,
foodservice staff, food stand volunteers (youth)
– Online scripted Power points on Staff Page
• SafeFood ™Food Stands/Events
• SafeFood™ 4H – those working County Fairs
SafeFood™ 4H
• Available at
https://my.extension.iastate.edu/content/cou
nty-delivered-programming-nutrition-and-
wellness
• Scripted presentation
• One hour program fundamental food safety
– Health and hygiene
– Temperature controls
– Cleaning and sanitizing
SafeFood™ 4H
• Risk Management based
• Demonstration of Reasonable Care
• Person in Charge view and knowledgeable
• Best if all workers County Fair Food Stand view
• County Fair environment
• Similar to on campus program SafeFood™ 101
FOOD SAFETY PROGRAMS
• Good Agriculture Practices – On Farm Food Safety
• Garden Safe Practices
• Schools
• Community
• Preserve the Taste of Summer--Home food preservation course for consumers
– 8 online lessons
– 4 hands-on workshops
– http://www.extension.iastate.edu/humansciences/preserve-taste-summer
Food Safety Resources
• Food Safety Project website www.iowafoodsafety.org
• SafeProduce website
www.safeproduce.cals.iastate.edu/
• HACCP Help www.iowahaccp.iastate.edu
• Local Food Connections www.iastatelocalfoods.org
• Educational materials
• Videos and podcasts
• SafeFood© Blog
Yuck Photo Gallery
Microorganisms from unwashed hands after using the restroom
Lets take a look!
www.iowafoodsafety.org
www.safeproduce.cals.iastate.edu/
Think about ways to use/share with 4H
leaders or youth
Activities
• Handwashing Activity
• GSI: Germ Scene Investigation
• Garden Safety
– School
– Community
• White Powder
• Sack Lunch Safety (in development)
• Just a Bite - Food Allergens (in
development)
Handwashing Activity
• Activity
– When and How of Proper Handwashing
– CDC sez “single most important” way to reduce risk of
illness
– Hand sanitizers are not the answer!
• Supplies
– Glo Germ/black light
– Selected Yuck photos
– When and How visuals
– Access to handwashing sink
Wash those hands! Here is HOW
1. Wet hands with warm running
water.
2. Apply soap. 3. Rub hands together for
10-15 seconds.
4. Clean under fingernails and
between fingers.
6. Dry hands with disposable
towel or dryer. Total time =
20 seconds
5. Rinse hands thoroughly
under running water.
Handwashing Activity
• Have volunteers or all apply glo germ
• Use black light to note “glow spots”
• Assign different handwash techniques
• Use black light again
• Discuss:
– Procedure
– Recontamination
– Hand sanitizers
– Design of restrooms
– Observations
GSI: Germ Scene
Investigation
• Scenario based
• Tool Kit
• Glo Germ and black lights
• Emphasize Norovirus and clean up
Garden Safety Activities
• On web site
• What’s wrong with this picture
Activity: Find the hazards
Activity Answer Key
Discussion re Fresh Produce Safety
FBI by type of food 1998 - 2008
Painter et al
Fish6.1%
Shellfish3.4
Dairy 13.7%
Eggs 6%Meat
12.2%
Poultry9.7%
Grains/ Beans4.5%
Oils/Sugar1%
Produce46%
31
White Powder Activity
• Match numbered bags white powder with
item
• Discussion points
– Importance of labels
– Potential chemical contamination of food
– Proper storage
– Allergic reactions
Sack Lunch Activity
• Publication PM 3026
• Trials holding temps
• Discussion
• Strategies
ACTIVITY: SACK LUNCH SAFETY
INVESTIGATION
http://www.startupdaily.net/wp-content/uploads/2013/01/brown
bag-lunch.jpg
Food Allergen Activity
• Publication
• Quiz
• Label reading
• Identify Big 8
Recap
• Nutrition and Wellness Team
• Food Safety Outreach
• Resources for Youth Outreach
• Activity ideas for Youth Sessions