Objective: According to the World Health Organisation's estimates, food contamination is linked to 23 million cases of illness and 5,000 deaths per year in Europe. While changes in food production and distribution play an important role in managing contamination risk, foodborne illnesses can originate in food-handling practices at home. This study…

This article describes visual-based minimal-text food safety tools developed in Mandarin Chinese to educate Chinese-speaking food service workers about safe food handling practices. Ten posters and one PowerPoint presentation were developed, and their efficacy in conveying critical food safety messages was tested with Chinese-speaking food service…

Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…

Foodborne illness is a major public health concern in the U.S. The CDC [Centers for Disease Control] estimates that approximately 48 million Americans become ill, 128,000 hospitalized, and 3,000 die of foodborne illnesses annually. Most of these illnesses are attributed to improper food handling. To meet the growing demand for food safety…

There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…

One of the fundamental aims of education is the integration of theory and practice. The case method is a teaching strategy in which students must apply their knowledge to solve real-life situations. They have to analyze the case described and propose the best possible solution. Although the case may be written, the use of new information and…

Renewed interest in growing and purchasing locally grown foods quadrupled requests for food preservation classes. Economic times tightened budgets, decreasing staffing levels of Extension educators. Offering options via the Internet was a natural progression to meet the increased demand. Extension educators created 20 5-minute online video--like…

The study explored the experiences of ECD centres in Masvingo district in terms of the quality of meals with regards to diversity and size of portions and WASH provisions. One school was purposively sampled. The research adopted a qualitative paradigm and used one ECD centre in Masvingo district as a case study. Data were gathered through…

Objective: The objective of this study was to determine knowledge of food hygiene amongst young children (5-7 years), and facilitators and barriers to application of knowledge. Few studies exist that explore the knowledge and attitudes of young children towards food hygiene. This is an important age group, as it is a time when attitudes and…

When students pack up for college, they take along the basics-- TV, laptop, MP3 player, and cell phone. Many students will arrive at school with a microwave oven, tabletop grill, mini fridge, and toaster oven in tow. Most students, however, don't know there are food safety considerations when cooking with these appliances. The USDA Meat and…

Describes procedures used to evaluate foodborne disease hazards that exist in food service establishments, lists the factors that have contributed to foodborne disease outbreaks in the United States, and presents a form that has been devised to facilitate the evaluation of these factors. (JR)

A thorough discussion of methods of evaluating the potential for transmission of foodborne pathogens and effectiveness of preventive activities are presented. (BB)

A survey of domestic and foreign schools of veterinary medicine is analyzed, revealing a general trend toward deemphasis and/or loss of identity in teaching food safety and regulated veterinary public health subjects. It is suggested that minimal standards need to be set for curricula of U.S. schools. (Author/MLW)

Food mishandling is thought to be more acute among young adults; yet little is known about why they may engage in risky food handling behaviors. The purpose of this study was to create valid, reliable instruments for assessing key food safety psychosocial measures. Development of the measures began by examining published studies and behavior…

Little is known about the food safety knowledge of young adults. In addition, few knowledge questionnaires and no comprehensive, criterion-referenced measure that assesses the full range of food safety knowledge could be identified. Without appropriate, valid, and reliable measures and baseline data, it is difficult to develop and implement…