Nancy Sittler Region Of Waterloo Public Health
|
|
- Hortense White
- 6 years ago
- Views:
Transcription
1
2 Nancy Sittler Region Of Waterloo Public Health Canadian Institute of Public Health Inspectors Annual Educational Conference June 20-23, 2010 Guelph, ON
3 Presentation Overview Background Significance Aim of Research Methods Results Conclusions & Recommendations
4 Background Impact of changing societal trends Food consumption research in Canada Nutrition data Food supply or economic data
5 Significance Relationship between food consumption patterns & enteric illness unknown outside of outbreak investigations
6 Aim of research To describe, for the first time, the food consumption patterns in a Canadian-based population from a food safety perspective, in order to establish baseline data on actual food intake and domestic food safety knowledge and practices of individuals.
7 Methods and survey design Study population Waterloo Region Sentinel site for C-EnterNet Population >450,000
8 Methods and survey design Cross-sectional telephone survey Multi-stage random sampling design Individuals >18 months of age Individuals who did not travel outside Canada Data collection November 2005 & March day food recall
9 Methods and survey design Questionnaire 12 Topic Areas Meals and dining location Fruits & vegetables Dairy and eggs Alternative protein sources Meats & seafood Water
10 Methods and survey design Questionnaire 12 Topic Areas Home hygiene & food safety knowledge Health (occurrence of gastrointestinal illness) Demographics (age, gender, income, education, ethnicity, place of residence, pet ownership, number of children in household and household size) Grocery shopping practices and retail meat Convenience foods Food preparation & handling practices
11 Results: Study population characteristics Complete interviews n=2,332 Response rate 32.7% Demographic profile: Older than census population - Median age: survey 40.0 yrs; Census 35.3 yrs >Female Higher education level Higher total annual household income Less likely to have an urban residence
12 Results: Consumption of high-risk food items Dairy products & eggs: Unpasteurized milk 0.7% More prevalent among rural residents (9.0%) than urban residents (0.4%) Cheese made from unpasteurized milk 1.1% Ate egg dishes with runny yolk 42.3% Increased with increasing age (individuals >64 yrs 49.7%) Ate food items containing raw egg 5.9% (i.e. cookie dough, cake batter, steak tartar)
13 Results: Consumption of high risk food items Vegetables & fruits: Lettuce 84.8% Pre-bagged mixed salad greens 39.6% Sprouts (i.e. mung bean, alfalfa) 11.0% Less prevalent among children <12yrs & individuals >64 yrs Unpasteurized juice 6.1%
14 Results: Consumption of high risk food items Meat & seafood: Raw fish (i.e. sushi) 7.9% Raw shellfish (i.e. oysters, clams, muscles, scallops) 5.6% Chicken nuggets/strips 19.2% Decreased with increasing age (children <12 years 59.9%)
15 Results: Food safety knowledge & practice Food safety knowledge Self rating of knowledge about safe food handling compared to the average person Excellent 16.9% Very good 34.5% Good 29.0% Fair 14.4% Poor 5.1% Source of food safety knowledge Family / friends 75.1% Television / news 18.6% School / home economics 15.1% Public health / primary health care 1.2%
16 Results: Food safety knowledge & practice Food safety knowledge Heard of risks associated with the following foods Chicken 83.8% Hamburger 83.5% Unpasteurized milk 52.1% Alfalfa sprouts 34.2% Raw oysters 33.6% Unpasteurized apple juice 29.5% Source of information on foods to avoid eating Electronic media (television, news, Internet) 30.2% Family / friends 9.1% Public health 1.5%
17 Results: Food safety knowledge & practice Hand Washing Practices Do not always wash hands before handling or eating food 32.7% Importance of hand washing in the prevention of disease 96.9% Main reason for washing hands before handling or eating food Remove bacteria/kill germs 75.8% Hygiene/cleanliness 28.5% Habit/told to 8.2% Cooking 3.3% Profession 1.4% Children in household 1.1% Pet in household 0.6%
18 Results: Food safety knowledge & practice Cooking practices Noticed safe cooking/handling label of meat package 49.8% How do you know when meat is cooked enough to eat? Visually 63.9% Time 32.8% Thermometer 13.7% Taste 9.7%
19 Results: Food safety knowledge & practice Refrigerator temperatures Correct recommended refrigerator temperature 0-5 C 34.8% 6-10 C 3.2% C 1.3% C 0.3% >20 C 0.6% Don t know 59.8% Knew temperature inside own refrigerator 17.4% Set refrigerator temperature >6 C 6.8%
20 Results: Food safety knowledge & practice & demographic variables Gender Males more likely to consume high-risk foods, and engage in unsafe food consumption and preparation practices than females Income Household with lowest income level (<$20,000) were less likely to engage in risky eating behaviours and unsafe food practices than higher income households Education Unsafe food practices were variable Knowledge of foods as risk factors for foodborne illness increased as education level increased
21 Results: Food safety knowledge & practice & demographic variables Age Unsafe food practices were variable Specific high-risk behaviours of public health concern Knowledge of foods as risk factors for foodborne illness increased with increasing age Individuals >64 years knowledge decreased Residence Unsafe food handling practices and consumption of high-risk foods were variable. Both knowledge of disease risks associated with unpasteurized milk and consumption was most prevalent in rural residents
22 Conclusions Identified specific unsafe food consumption & handling behaviours that might put consumers at risk for illness Respondents appear to know proper food safety practice but do not put them into practice Food safety practices may be important risk factors of gastroenteritis
23 Health Communication Strategies Target audience? Appropriate messaging Methods of conveying risk
24 Social Marketing Principles of social marketing Social marketing has been successful in influencing the target audience to: Accept new desirable behaviour Reject potentially undesirable behaviour Modify current neutral behaviour Abandon existing bad behaviour (Kotler & Lee, 2008)
25 Social Marketing Health communication will encourage the target audience to: Accept that handwashing practice prior to food preparation reduces illness Reject taking on unnecessary risks Modify consumption of leafy greens Abandon visually assessing whether meat appears cooked
26 Recommendations Consumer food safety educational efforts Directed to targeted audiences Emphasize practices identified in this study Communication of food safety messages Electronic media Further investigation regarding consumer perceptions / barriers in implementing practices
27 Acknowledgments & Partnerships
28
What Surveys Say about Food Handling in the Home and at Retail
What Surveys Say about Food Handling in the Home and at Retail Presented by Sheryl Cates RTI International Presented at The 94 th Annual International Association for Food Protection Meeting Lake Buena
More informationTrends in Food Safety Results from the 2016 Food Safety Survey
Trends in Food Safety Results from the 2016 Food Safety Survey Amy Lando, MPP Linda Verrill, PhD Sherry Liu, PhD January 27, 2017 Partnership for Food Safety Education Conference Outline Survey objectives
More informationCanadian Consumer Food Safety Practices and Knowledge: Foodbook Survey,
Canadian Consumer Food Safety Practices and Knowledge: Foodbook Survey, 2014-2015 Andrea Nesbitt, PHAC CIPHI (ON Branch) 78 th Annual Educational Conference October 2, 2017 Outline Background & rationale
More informationCFI s Safe Food Practices
CFI s Safe Food Practices Without understanding the risks carried by food and without an improved foodborne illness surveillance system, it will be difficult to improve or sustain a safer food supply.
More informationState of the Plate. Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health
State of the Plate Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health October 24, 2012 State of the Plate Peanut Butter (4 in 5 years) Salmonella Cantaloupe Listeria Cream filled
More informationUSDA Food Safety and Inspection Service: Consumer Behavior Research
USDA Food Safety and Inspection Service: Consumer Behavior Research Chris Bernstein Director, Food Safety Education Staff 1 Background FSIS Food Safety Education Staff s consumer outreach efforts educate
More informationDOWNLOAD OR READ : TIPS ON FOODS AND HOUSEHOLD PDF EBOOK EPUB MOBI
DOWNLOAD OR READ : TIPS ON FOODS AND HOUSEHOLD PDF EBOOK EPUB MOBI Page 1 Page 2 tips on foods and household tips on foods and pdf tips on foods and household Create meals from â œwhole foods,â which are
More informationPOMP Home-Delivered Meals
POMP Home-Delivered Meals (Version: April 1, 2011) Now we are going to talk about home-delivered meals you receive from (Agency/Provider Name). HDM1. When was the last time you received a home-delivered
More information1 Chapter 6 Good Food Hygiene and Storage
Good Food Hygiene and Storage Activity 1 Chapter 6 Good Food Hygiene and Storage In May, an outbreak of diarrhoeal illness occurred among company employees in a large industrial estate outside Cork city.
More informationConsumer Perceptions of Food Safety: An emphasis on Meat
Consumer Perceptions of Food Safety: An emphasis on Meat Edgar Chambers IV, Ph.D. Sensory Analysis Center, Kansas State University Consumer Perception Consumer beliefs and attitudes are important and often
More informationPersonal Safety, Food Safety and Sanitation. Chapter 18-2
Personal Safety, Food Safety and Sanitation Chapter 18-2 Safety in the Kitchen O Safety = A Must When Cooking! O Did you know that more accidents happen in the kitchen than any other room in the house?
More informationFood Valuation: Understanding the value of donated food. March 2018
Food Valuation: Understanding the value of donated food March 2018 Table of Contents The value of donated food The purpose of a credible food valuation estimate Determining the value of donated food How
More informationUnified Analysis: Research Basis for Recent Food Safety Education Outreach Efforts
Unified Analysis: Research Basis for Recent Food Safety Education Outreach Efforts Presented by Sheryl C. Cates, RTI International at the annual conference of the National Environmental Health Association
More informationNutrition & CSFP: Older Adults. Sheldon Gordon, MS, RD, LD Nutritionist CSFP New Staff State Training January 2010
Nutrition & CSFP: Older Adults Sheldon Gordon, MS, RD, LD Nutritionist CSFP New Staff State Training January 2010 Agenda Dietary Guidelines Adequate Nutrients Physical Activity Sodium and Potassium Food
More informationFood Safety & Hygiene
الصحة البيي ية السلامة و معالجة المخاطر ENVIRONMENTAL HEALTH, SAFETY & RISK MANAGEMENT Food Safety & Hygiene Talal Abou Mjahed Sanitarian & Biosafety Officer A scientific discipline describing handling,
More informationFood Consumption Data in Microbiological Risk Assessment
Food Consumption Data in Microbiological Risk Assessment Barbara J. Petersen and Leila M. Barraj Ex ponent Food and Chemicals Practice (formerly Novigen Sciences, Inc.) Acknowledgement: S. Kathleen Egan,
More informationCanada s Food Supply: A Preliminary Examination of Changes,
Canada s Food Supply: A Preliminary Examination of Changes, 1992-2002 Canada's Food Guide to Healthy Eating, released in 1992, is a key nutrition education tool for Canadians aged four years and over.
More informationFood Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)
Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute Competencies for Food Contamination and Spoilage 1. Distinguish
More informationWhen should you wash your hands?
Germs are microscopic organisms that can sometimes be found on the foods we eat. If food is not properly stored or cooked we can end up consuming harmful germs. What are some ways you can prevent germs
More informationWrite the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye.
Chapter 1 The World of microorganisms Write the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye. 2. A _ is a type of microorganism used in the making bread. 3.
More informationFoodborne Illness. How can it affect your business?
Foodborne Illness How can it affect your business? November 3, 2013 Why this topic? Foodborne illnesses affect millions of Americans each year The Centers for Disease Control and Prevention estimate that
More informationConsumer Behaviours, Attitudes & Knowledge Towards Food & Waste
Consumer Behaviours, Attitudes & Knowledge Towards Food & Waste WRAP Consumer Food Waste Prevention Survey Spring 2016 WRAP s vision is a world in which resources are used sustainably Our mission is to
More informationCourse Outcome Summary
Course Information: FOODS1 - Introduction to Foods Description: This course explores food preparation and nutrition. Emphasis is strongly placed on safety and sanitation in and out of the kitchens, terminology,
More informationCOURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION
COURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION Table of Contents Introduction... 2 Module 4 - Food service workers (staff and volunteers)... 3 Length...
More informationDate of Interview/Examination/Bioassay (MM/DD/YYYY):
PhenX Measure: Dietary Intake (#231200) PhenX Protocol: Dietary Intake (#231201) Date of Interview/Examination/Bioassay (MM/DD/YYYY): SP = Survey Participant 1. These questions are about the different
More informationSensory Village Market Lesson Plan
Sensory Village Market Lesson Plan Morgan s Wonderland Lesson Plans Sensory Village Market TEKS: Personal safety and health skills. The student demonstrates an understanding of health and safety issues
More informationFood Borne Illnesses. Foods & Nutrition Sci
Food Borne Illnesses Foods & Nutrition Sci Evaluate your BACTERIA EVERYWHERE LAB Hazards in Food Safety Three types of hazards that make food unsafe: Biological Pathogens that cause illness Chemical Cleaners,
More informationNutrition and Physical Activity During and After Cancer Treatment: Answers to Common Questions
Nutrition and Physical Activity During and After Cancer Treatment: Answers to Common Questions Cancer survivors often look for information and advice from their health care providers about food choices,
More informationTop 8 Pathogens. Print this document and study these pathogens. You will be better prepared to challenge the ADVANCED.fst exam.
Top 8 Pathogens The top 8 pathogens outlined in this document often cause foodborne illness in Canada. Take particular note of the bolded/underlined sections, as they are especially important. Print this
More informationFood Consumption Data in Microbiological Risk Assessment
1972 Journal of Food Protection, Vol. 67, No. 9, 2004, Pages 1972 1976 Copyright, International Association for Food Protection Food Consumption Data in Microbiological Risk Assessment LEILA M. BARRAJ*
More informationTracking, Assessing and Improving the Distribution of Food Aid in Rural Huron County
Tracking, Assessing and Improving the Distribution of Food Aid in Rural Huron County The Team Janice Dunbar, Project Coordinator Mary Ellen Zielman, Executive Director, Huron County Food Bank Distribution
More informationCreating Effective Mexican- American Narratives of Foodborne Illness to Increase Perceptions of Risk
Creating Effective Mexican- American Narratives of Foodborne Illness to Increase Perceptions of Risk Michael A. Shapiro, Professor, Dept. of Communication Robert G. Gravani, Professor Emeritus, Food Science
More informationHow will you know if you ate contaminated food? Diarrhea Stomach cramps Fever Nausea/Vomiting
A H E A L T H Y H O U S E You Can Prevent Food Poisoning! The food you eat can make you sick. Many people go to the hospital each year because they get food poisoning. Learn what you can do to prevent
More informationSTRETCHING YOUR FOOD $ Leader Lesson
STRETCHING YOUR FOOD $ Leader Lesson YOUR BEST MONEY SAVING TIP Discuss your best money saving tips for grocery shopping with the 3-4 people around you Everyone decide which is the best tip and share it
More informationThese are high risk foods for transmitting fecal-oral disease (i.e. viruses, such as Norovirus and Hepatitis A) from contaminated hands.
Gloves! Ready-to-Eat: requires no further cooking/heating prior to serving. These are high risk foods for transmitting fecal-oral disease (i.e. viruses, such as Norovirus and Hepatitis A) from contaminated
More informationFood Safety 101. Devin Brennan Environmental Health Specialist Updated: 6/16/2016. Rachel Buckman, Health Educator August 1, 2013
Food Safety 101 Devin Brennan Environmental Health Specialist Updated: 6/16/2016 Rachel Buckman, Health Educator August 1, 2013 A Little Background... What do we do at the Health Department? 1. Public
More informationOutcome Measures: The number or percentage of participants who set goals or intent to change the following healthy eating behaviors.
Alignment of Eating Smart Being Active with the SNAP-Ed Evaluation Framework (Nutrition, Physical Activity, and Obesity Prevention Indicators): Individual ST1. Short Term Healthy Eating: Readiness & Capacity
More informationThe Food Handler Manual States That Foodborne Illness Can Be Caused By Food Containing
The Food Handler Manual States That Foodborne Illness Can Be Caused By Food Containing United States. Pathogens can be transferred from one surface or food to another. Some foodborne illnesses are caused
More informationOVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES. Presented By William C. Balek International Sanitary Supply Association March 30, 2001
OVERVIEW OF FOOD SAFETY REGULATION IN THE UNITED STATES Presented By William C. Balek International Sanitary Supply Association March 30, 2001 I INTRODUCTION The regulation of food safety in the United
More informationVIOLATIONS AND POTENTIAL SOLUTIONS
VIOLATIONS AND POTENTIAL SOLUTIONS Food Safety Forum Tuesday, July 17, 2018 FOODBORNE ILLNESS RISK FACTORS While the food supply in the United States is one of the safest in the world, the Centers for
More informationin the form of carbohydrates, fats, proteins, vitamins, and minerals
BCS_G8_U1C02_J15 5/23/06 11:45 AM Page 64 2.2 The Digestive and Excretory Systems A healthy body requires nutrients from five groups: carbohydrates, proteins, fats, vitamins, and minerals. There are four
More informationSUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH. THE HEALTHY MENU (Including the MyPlate Information)
SUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH THE HEALTHY MENU (Including the MyPlate Information) Training Program Specialists, LLC 9864 E. Grand River, Suite 110-320 Brighton, Michigan 48116 Phone:
More informationStandard Gastrointestinal Disease Questionnaire
IN CONFIDENCE 1 Ref IN STRICT MEDICAL CONFIDENCE Standard Gastrointestinal Disease Questionnaire Health Protection Agency Update: 7 th October 2004 Please tick boxes or write in the space(s) provided.
More informationKnowledge, Attitudes, Practices and Behaviour on Non-Communicable Diseases, Kosovo Qamile Ramadani, Elvira Rasimi, Ariana Bytyci
Knowledge, Attitudes, Practices and Behaviour on Non-Communicable Diseases, Kosovo 2016 Qamile Ramadani, Elvira Rasimi, Ariana Bytyci Outcome 1 Outcome 2 Outcome 3 Accessible Quality Healthcare Project
More information6 Consumer Control Points for Food Safety 1. Purchasing 2. Storing 3. Preparing 4. Cooking
6 Consumer Control Points for Food Safety We ask that you use these minimum guidelines to improve and maximize the safety of the food you are providing for your event. The first step in doing so is to
More informationFDA Foodborne Illness Risk Factor Study Data Collection Form
APPENDIX O 2105 Data Collection Wake County Facility ID# Sample # QA FDA Foodborne Illness Risk Factor Study Data Collection Form Date: Time In: Time Out: Inspector: Establishment: Manager: Physical Address:
More informationIntroduction. Future U.S. initiatives regarding the food safety for fresh produce. FoodNet Partners. FoodNet Partners
Introduction Future U.S. initiatives regarding the food safety for fresh produce This presentation is based upon FDA s testimony about the E. coli outbreaks to the U.S. Congress delivered on November 15,
More informationFight BAC! Food Safety Education Basics. Food Safety is Important! K
Fight BAC! Dear Educator, Harmful bacteria in food BAC is an invisible enemy that, according to the Centers for Disease Control and Prevention, causes serious illness for one in six Americans each year,
More informationFood Portions. Patient Education Section 9 Page 1 Diabetes Care Center. For carbohydrate counting
Patient Education Section 9 Page 1 For carbohydrate counting This handout answers the following questions: What s the difference between a portion and a serving? How do I know how big my portions are?
More information33. I will recommend this primer to my colleagues. A. Strongly Agree D. Disagree B. Agree E. Strongly Disagree C. Neither agree nor disagree
27. The primer increased my ability to recognize foodborne illnesses and increased the likelihood that I will consider such illnesses in my patients. 28. The primer increased my knowledge and skills in
More informationDINNER- BEEF CLASS 12. JJohnston, Healthy Congregations, 2014
DINNER- BEEF CLASS 12 JUDY JOHNSTON, MS, RD, LD Research Instructor Department of Preventive Medicine and Public Health University of Kansas School of Medicine - Wichita J Johnston, Healthy Congregations,
More informationHAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM
The HACCP Inspection/Food Audit HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM The HACCP system was originally designed by the National Aeronautics and Space Administration (NASA) and is used by
More informationAn Introduction to Food Safety
An Introduction to Food Safety Foodborne illness Defined as a disease or illness transmitted to people by food When 2 or more people become sick with the same illness after eating the same food, it is
More informationResearch Article A Study to Assess Relationship Between Nutrition Knowledge and Food Choices Among Young Females
Cronicon OPEN ACCESS EC NUTRITION Research Article A Study to Assess Relationship Between Nutrition Knowledge and Food Choices Among Young Females Maidah Nawaz 1 *, Samia Khalid 1 and Sania Ahmed 2 1 Department
More informationE. coli O157:H7 - Multistate Outbreak Associated with Hazelnuts, 2010
Introduction This series focuses on investigations of outbreaks caused by commercially distributed food items and detected through pathogen specific surveillance. The etiologic agents often are Salmonella,
More informationFrom Your Agency to Your Client s Table. Karla Moreno Community Nutrition Manager & Alejandra Navarro Community Nutrition Educator 1
From Your Agency to Your Client s Table Karla Moreno Community Nutrition Manager & Alejandra Navarro Community Nutrition Educator 1 Class Overview The importance of building a HEALTHY PLATE Objections
More informationFood Safety Knowledge and Behavior of Expanded Food and Nutrition Education Program Participants in Arizona
1725 Journal of Food Protection, Vol. 63, No. 12, 2000, Pages 1725 1731 Copyright, International Association for Food Protection Food Safety Knowledge and Behavior of Expanded Food and Nutrition Education
More informationVERTICAL FARM. charleston ] What does vertical farming mean for Charleston? restored ecosystems reduced trasnportation less hunger
What does vertical farming mean for Charleston? charleston ] VERTICAL FARM ] restored ecosystems reduced trasnportation less hunger charleston ] VERTICAL FARM ] High Quality Farmland + Low Development
More informationPREGNANT? 6. foods to avoid and foods to enjoy ENVIRONMENT & HUMAN HEALTH, INC.
PREGNANT? 6 foods to avoid and foods to enjoy 6 ENVIRONMENT & HUMAN HEALTH, INC. 1191 Ridge Road North Haven, Connecticut 06473 Phone (203) 248-6582 Fax (203) 288-7571 www.ehhi.org Although obstetricians
More informationWarm up # 76. What do you think the difference is between fruits and vegetables? Warm up # 77
Warm up # 76 What do you think the difference is between fruits and vegetables? Warm up # 77 Which of these are vegetables and which of these are fruits? Apples Tomatoes Onions Pumpkin Lettuce Broccoli
More informationFactsheet 1 How the supermarkets and food manufacturers are helping to reduce food waste at home
Factsheet 1 How the supermarkets and food manufacturers are helping to reduce food waste at home Introduction Each year UK households throw away 8.3 million tonnes of food and drink; 5.8 million tonnes
More informationGlenn Flores, MD, Julio Maldonado, Paola Durán, Jane Brotanek, MD, MPH, René Farías, Kate Carpenter
1 Making Tortillas without Lard: Latino Parents Perspectives on Healthy Eating, Physical Activity, and Weight Management Strategies for Overweight Latino Children Glenn Flores, MD, Julio Maldonado, Paola
More informationPreventing foodborne illnesses. aka FOOD POISONING
TFJ3C Preventing foodborne illnesses aka FOOD POISONING Enzymes chemicals within foods that help them change Micro-organisms bacteria, yeast, mould, Oxidation exposure of food to oxygen Keep it Safe, Refrigerate!
More informationPeople who eat too much salt are more likely to have high blood pressure, heart attacks, and stroke.
V O L U M E 5, N U M B E R 2 Health Bulletin #36 in a series of Health Bulletins on issues of pressing interest to all New Yorkers Cut the Salt! And lower your risk of heart attack and stroke. People who
More information1.01 N 12/16/ Used 2013 with permission 1.01N Foodborne Illness 1
1.01 N Used 12/16/2013 with permission 1.01N Foodborne Illness 1 Alice Henneman, MS, RD University of Nebraska-Lincoln Extension in Lancaster County Joyce Jensen, CFSP Lincoln-Lancaster County Health Dept.
More informationEnvironmental Public Health FOOD SAFETY PROGRAM KEEPING SAFE WHEN IT COMES TO FOOD!
The CDC estimates that 48,000,000, or one in six Americans are affected by foodborne illness every year, ranging from mild to more serious illness that may result in hospitalization and even death. Common
More informationGloria Lam, MPH Communicable Disease Investigator. Lyna Nguyen, REHS Program Assistant
Gloria Lam, MPH Communicable Disease Investigator Lyna Nguyen, REHS Program Assistant Emmy S. Myszka, MPH, REHS Principal Investigator San Mateo County Environmental Health EHS-Net Cooperative Agreement
More informationCooking. Slide 2. recipes, and. Slide 3. can be sold. at home.
Cooking up a Cottage Food Business Section 1: Introduction Welcomee to the Cooking up a Cottage Food Business online course, which is a Texas A&M AgriLife Extension Service Professional Development Training
More informationAssess Ingredient Risk. How to. Supplier Approval Program
How to Assess Ingredient Risk Supplier Approval Program About This Program In the Supplier Approval Series, we will take you through all of the steps necessary to identify a supplier/manufacturer that
More informationState of the Plate. Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health. November 13, 2013
State of the Plate Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health November 13, 2013 Foodborne Illness in the U.S. 47.8 million illnesses each year One person in 6 ill each
More informationFood Waste Reduction: How Can Technology Help? Andrew Parry Project Manager, WRAP
Food Waste Reduction: How Can Technology Help? Andrew Parry Project Manager, WRAP The main reasons for waste Food gone past use by or best before Tempted by special offers Food visibly gone bad or smells
More informationMILK, SUSTAINABILITY AND NUTRITION DAIRY FARMERS OF CANADA
MILK, SUSTAINABILITY AND NUTRITION SHARING PERSPECTIVES How will I contribute to the conversation today? DFC s team of health professionals, train and engage with thousands of key food influencers each
More informationMartensdale- St. Marys Community School Grades 9-12 Family and Consumer Science Curriculum
Martensdale- St. Marys Community School Grades 9-12 Family and Consumer Science Curriculum Standard 2: Evaluate management practices related to human, economic, and environmental resources. Grade Level/Course:
More informationCooking Matters for Adults
FY2017 Participant Survey First Name 1. What is your sex? Male Female 2. What is your age? under 18 40-49 18-29 50-59 30-39 60 and over 3. What is the highest level of education you have completed? 7.
More information2015 MN Cottage Food Producer Registration Training
2015 MN Cottage Food Producer Registration Training Individual Exemption Status An individual is exempt from licensure under 28A.152 (Cottage Food Exemption) and does not need to get a food license if
More informationLEVEL: BEGINNING HIGH
Nutrition Education for ESL Programs LEVEL: BEGINNING HIGH Nutrition Standard Key Message #4: Students will eat a balanced diet as defined by the USDA. Content Objective Students will be able to evaluate
More informationA Six-Week Cooking Program of Plant-Based Recipes Improves Food Security, Body Weight, and Food Purchases for Food Pantry Clients
A Six-Week Cooking Program of Plant-Based Recipes Improves Food Security, Body Weight, and Food Purchases for Food Pantry Clients Amanda Schroeder Hege Sodexo Mid-Atlantic Dietetic Internship December
More informationGoals for Today. Specific Objectives 9/19/18
Specific Objectives Identify foods at greater risk for causing a foodborne illness.! Recognize factors that contribute to the risk for foodborne illness from these foods.! Consider potential risk of the
More informationMeal Planning for the Family Lecture
Meal Planning for the Family Lecture Study Sheet - Test date Dietary Guidelines: (handout) Aim for Fitness... Aim for a healthy weight Be physically active each day. Build a Healthy Base... Let the Pyramid
More informationOctober 2018 Important Update: MUST READ
October 2018 Important Update: MUST READ The U.S. Food and Drug Administration updated the FDA Food Code in 2018. The Food Code update has changed information critical to your training and examination.
More informationThe Canadian Organic Sector, Trade Data and Retail Sales (2008)
The Canadian Organic Sector, Trade Data and Retail Sales (2008) The Canadian Organic Sector Trade Data and Retail Sales (2008) ABOUT THE LABEL SCAN In February 2009, ACNielsen conducted for Agriculture
More informationFood Safety Awareness The Twilight Zone
Food Safety Awareness The Twilight Zone Developed by Josephine Jones-Lucky, Janet Minor, and Sharon Teel; Cuyahoga County Introduction: Supplies Needed: - Carrying case -CD player/batteries, or an IPod,
More informationRACINE FOOD BANK SURVEY RESULTS. Food, Transportation and Service Surveys conducted by the Mount Mary University Dietetics Department Fall 2017
RACINE FOOD BANK SURVEY RESULTS Food, Transportation and Service Surveys conducted by the Mount Mary University Dietetics Department Fall 2017 Survey Purpose and Design Mount Mary University Dietetics
More informationReimund Serafica, PhD, MSN, RN Assistant Professor of Nursing Gardner-Webb University
Reimund Serafica, PhD, MSN, RN Assistant Professor of Nursing Gardner-Webb University Background One of the Healthy People 2020 goals is to increase the proportion of adults who are at healthy weight and
More informationNutritional Assessment Form- Orbera Patients Katie Leahy, MS RDN LD
Nutritional Assessment Form- Orbera Patients Katie Leahy, MS RDN LD First Name Last Name Please indicate your preferred method of contact: home cell email text other: Sex: Male Female Birth date: / / Age:
More informationFOOD SAFETY ATTITUDES, BELIEFS, KNOWLEDGE AND SELF-REPORTED PRACTICES OF COLLEGE STUDENTS BEFORE AND AFTER EDUCATIONAL INTERVENTION LINDA K.
FOOD SAFETY ATTITUDES, BELIEFS, KNOWLEDGE AND SELF-REPORTED PRACTICES OF COLLEGE STUDENTS BEFORE AND AFTER EDUCATIONAL INTERVENTION by LINDA K. YARROW B.S., Kansas State University, 1983 M.S., Kansas State
More informationKillingly Public Schools. Grades 9-12 Draft: February 2003
Killingly Public Schools Grades 9-12 Draft: February 2003 FOODS I Grades (9-12) The Importance of Food CONTENT STANDARD 9-12 Foods I 1: The student will understand how food affects life. The student understands
More informationYouth4Health Project. Student Food Knowledge Survey
Youth4Health Project Student Food Knowledge Survey Student ID Date Instructions: Please mark your response. 1. Are you a boy or girl? Boy Girl 2. What is your race? Caucasian (White) African American Hispanic
More informationA Smart Way to Grow Up Strong
A Smart Way to Grow Up Strong Using math with the My Plate food guide and the Growing Up Strong Ag Adventure book to better understand nutrition. Learning Objectives/Outcomes: Students will keep track
More informationNO-RINSE SANITIZING Multi-Surface Wipes
TECH DATA BULLETIN NO-RINSE SANITIZING Multi-Surface Wipes PRODUCT DESCRIPTION Sani Professional No-Rinse Sanitizing Wipes are pre-moistened, ready-to-use wipes saturated with 380 ppm quaternary ammonium
More informationHealthy Food for Healthy Adults
HANDOUT 1 Healthy Food for Healthy Adults Eating healthy food means eating a variety of food everyday, including whole grains, fruits and vegetables, milk and other dairy products, and meat, seafood, or
More informationFood Safety Produce Rules How Preventive Controls work From Farm to Fork
Food Safety Produce Rules How Preventive Controls work From Farm to Fork 1 9 th Dubai International Food Safety Conference Linda J. Harris, Ph.D. Department of Food Science and Technology, University of
More informationUse a metal stem thermometer to check temperatures while cooking food to make sure that it gets done all the way inside.
Cooking Food Use a metal stem thermometer to check temperatures while cooking food to make sure that it gets done all the way inside. Be sure to properly wash and sanitize your thermometer between uses;
More informationElite Health & Fitness Training, Inc. FOOD HISTORY QUESTIONNAIRE
FOOD HISTORY QUESTIONNAIRE Name: Date: Height: Weight: Age: Sex: Weight History: Have you ever tried to lose weight before or are you currently trying to lose weight? If yes, explain: Do you currently
More informationAn Outbreak of E. coli O 157 Germantown, Ohio July 2012
An Outbreak of E. coli O 157 Germantown, Ohio July 2012 Public Health Dayton & Montgomery County Bill Wharton M.A. Monday July 9, 2012 Five patients presented to Sycamore Hospital E.R. with diarrhea and
More informationDietary Guidelines for Americans
2015-2020 Dietary Guidelines for Americans for Americans. Available at DietaryGuidelines.gov. 1 Presentation Objectives Introduce the 2015-2020 Dietary Guidelines for Americans Highlight the Key Elements
More informationEggs and egg products: Consumers attitudes, perceptions and behaviours
Eggs and egg products: Consumers attitudes, perceptions and behaviours Fjerkrækongress 2013 6 Februar 2013 Vincent Guyonnet, DVM, Ph.D, Dipl. ACPV Scientific Advisor The International Egg Commission vincent@internationalegg.com
More information