State and national surveys of adult family care homes identified a strong need for education on texture-modified food preparation and the nutritional needs of older adults. An Extension curriculum, Food Modification for Special Needs, was developed to provide an overview of chewing and swallowing problems, food texture, pureed food preparation,…

Fifty-four growers/producers attended four 1-day good agricultural practices (GAP) and good handling practices (GHP) workshops at four locations in Mississippi. Pre- and post workshop survey data indicated that the participants' food safety knowledge increased by 15%. Furthermore, the workshops helped producers develop their own food safety plans.…

In the wake of multistate outbreaks and subsequent economic cost and health causalities, food industry stakeholders formulated policies for their produce suppliers. The U.S. Food and Drug Administration's guidance on Good Agricultural Practices (GAPs) have been the basis for most of the industry initiated GAP certifications or audit processes. In…

Growth in the dairy industry and the passage of the Food Safety Modernization Act have renewed interest in dairy foods processing extension positions. A needs assessment survey was sent to Pennsylvania dairy processors and raw milk providers to guide priorities for a dairy foods extension program. The successful development and delivery of…

Objective: The objective of this study was to identify theory-based psychosocial and environmental determinants of parental monitoring practices related to child sugar-sweetened beverage consumption. Design: Cross-sectional design. Method: Data were obtained from a convenience sample of parents (n = 270) with children attending an after-school…

The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…

Major supermarket chains increasingly are requiring their produce suppliers to provide evidence of compliance with on-farm food safety standards, known as Good Agricultural Practices (GAPs). To develop a relevant GAP training curriculum that meets the needs of Pennsylvania growers, supermarkets that operate in the state were surveyed to determine…

The authors determined the food safety knowledge, attitudes, and behaviors of undergraduates (n = 1122) on an urban college campus using a previously piloted survey tool. Data obtained found that while students reported high levels of confidence in their ability to engage in safe food handling practices, their knowledge and self-reported behaviors…

School foodservice directors (FSDs) and school business officials (SBOs) in public school districts with enrollments between 2,500 and 25,000 in the USDA Mid-Atlantic geographic region provided responses to a paper-and-pencil survey. The FSDs assessed the level of implementation of a mandated school food safety plan in their districts and…

Literature suggests that food safety is a serious concern all over the world, and lack of it has huge health and economic implications to different stakeholders. The situation in the U.S. is also no different with most of the American public not much knowledgeable about agriculture and food safety. Therefore, food safety education assumes…

Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety…

The authors considered work habits within an integrated framework of motivated behavior. A distinction made between automatic and controlled action led to 2 measures of work habits: a habit strength measure reflecting the 4 characteristics of automaticity and a measure of work routines under conscious control. Workers at a turkey processing plant…

Programs supported by the Carl D. Perkins Act of 2006 are required to operate under the state or national content standards, and are expected to carry out evaluation procedures that address accountability. The Indiana high school course, "Advanced Life Science: Foods" ("ALS: Foods") operates under the auspices of the Perkins…

A food safety education program developed for retail food establishments was evaluated to assess the extent to which participants were practicing selected behaviors linked to reducing the risk of foodborne disease both before and after the program. Scores from the state health department's Certified Food Manager (CFM) exam also were examined.…

School authorities in a total of 68 Alberta school jurisdictions (representing 82 percent of the student population of the province) responded to a request for details about the availability in schools of nonnutritious foods--defined as food that contains minimal nutrients in proportion to number of calories. Foods that are commonly consumed at…