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Food Safety Knowledge, Behavior, And Attitudes Of Vendors Of Poultry Products Sold At Pennsylvania Farmers' Markets, Joshua Scheinberg, Rama Radhakrishna, Catherine N. Cutter
Food Safety Knowledge, Behavior, And Attitudes Of Vendors Of Poultry Products Sold At Pennsylvania Farmers' Markets, Joshua Scheinberg, Rama Radhakrishna, Catherine N. Cutter
The Journal of Extension
A needs assessment survey was developed to assess the knowledge and attitudes of poultry vendors at farmers' markets in Pennsylvania, on food safety, regulation, and poultry production. Vendors were administered a 32-question paper survey, in person, during market hours. The results revealed critical vendor practices and identified important vendor knowledge gaps and attitudes on food safety and poultry processing. The data obtained from the study will aid in the development of future farmers' market research, as well as generating training and outreach materials on food safety for vendors selling meat and poultry products at farmers' markets.
Using Role-Play To Enhance Foodborne Illness Crisis Management Capacity In The Produce Industry, Audrey Kreske, Diane Ducharme, Chris Gunter, Trevor Phister, Benjamin Chapman
Using Role-Play To Enhance Foodborne Illness Crisis Management Capacity In The Produce Industry, Audrey Kreske, Diane Ducharme, Chris Gunter, Trevor Phister, Benjamin Chapman
The Journal of Extension
Foodborne illness outbreaks have measurable public health effects and often lead to negative produce industry impacts. Reducing loss following a crisis event requires a management plan, although many fresh produce industry members don't have one. Evidence-based workshops using a role-play simulated outbreak were delivered to impact crisis management preparation. A self-reported pre-assessment demonstrated that 21% of participants had a crisis management plan in place prior to attendance, with 79% who employed GAPs. Following the role-play scenario, there was a significant increase in participants' perception of the likelihood of microbial contamination with their product and an increase in crisis planning activities.
Home Food Preservation Training For Extension Educators, Linnette Mizer Goard, Melinda Hill, Katherine Shumaker, Marisa Warrix
Home Food Preservation Training For Extension Educators, Linnette Mizer Goard, Melinda Hill, Katherine Shumaker, Marisa Warrix
The Journal of Extension
During times of economic downturn, there has been an increased interest in home food preservation. As the primary resource for current research-based recommendations, a team of Extension Family and Consumer Sciences educators with specialization in food safety and food preservation responded to this demand by developing a standardized food preservation curriculum to provide programming. The curriculum was used to train Extension Family and Consumer Sciences educators so they could meet the current need of home food preservation requests for programming at the county level.
Educating Immigrant Hispanic Foodservice Workers About Food Safety Using Visual-Based Training, Lakshman Rajagopal
Educating Immigrant Hispanic Foodservice Workers About Food Safety Using Visual-Based Training, Lakshman Rajagopal
The Journal of Extension
Providing food safety training to a diverse workforce brings with it opportunities and challenges that must be addressed. The study reported here provides evidence for benefits of using visual-based tools for food safety training when educating immigrant, Hispanic foodservice workers with no or minimal English language skills. Using visual tools along with hands-on training improved knowledge scores of foodservice workers about thermometer use and cleaning and sanitizing procedures. Extension personnel can use similar educational tools along with accommodation for cultural differences for effective training of immigrant Hispanic workers employed in foodservice and lodging operations, farms, and meat processing plants.
Use Of Visuals For Food Safety Education Of Spanish-Speaking Foodservice Workers: A Case Study In Iowa, Lakshman Rajagopal
Use Of Visuals For Food Safety Education Of Spanish-Speaking Foodservice Workers: A Case Study In Iowa, Lakshman Rajagopal
The Journal of Extension
Providing food safety training to an audience whose native language is not English is always a challenge. In the study reported here, minimal-text visuals in Spanish were used to train Hispanic foodservice workers about proper handwashing technique and glove use based on the 2005 Food Code requirements. Overall, results indicated that visuals influenced participant knowledge about proper handwashing and proper glove use as evidenced by increased knowledge scores. Extension personnel can use visuals to train a wide variety of audiences about food safety, nutrition, occupational safety, and other topics.
Using A Training Video To Improve Agricultural Workers' Knowledge Of On-Farm Food Safety, Lisa Mathiasen, Katija Morley, Benjamin Chapman, Douglas Powell
Using A Training Video To Improve Agricultural Workers' Knowledge Of On-Farm Food Safety, Lisa Mathiasen, Katija Morley, Benjamin Chapman, Douglas Powell
The Journal of Extension
A training video was produced and evaluated to assess its impact on the food safety knowledge of agricultural workers. Increasing food safety knowledge on the farm may help to improve the safety of fresh produce. Surveys were used to measure workers' food safety knowledge before and after viewing the video. Focus groups were used to determine workers' views of the video and identify areas that could be improved. Results indicated a high level of food safety knowledge, but some significant improvements were observed. The project provides a framework for assessing videos as training tools and suggestions for further research.
The Development Of A Food Safety Brochure For Families: The Use Of Formative Evaluation And Plain Language Strategies, Christina Perry, Julie Albrecht, Ruth Litchfield, Rebecca L. Meysenburg
The Development Of A Food Safety Brochure For Families: The Use Of Formative Evaluation And Plain Language Strategies, Christina Perry, Julie Albrecht, Ruth Litchfield, Rebecca L. Meysenburg
The Journal of Extension
Printed materials have been used extensively as an educational tool to increase food safety awareness. Few educational materials have been designed to target families with young children for food safety education. This article reports the use of the formative evaluation process to develop a brochure designed to enhance awareness about food safety among primary food handlers of families with children 10 years and under. Quantitative and qualitative evaluation included the use of plain language principles and two focus groups with target audience members. Application of systematic formative evaluation can help health practitioners develop more effective consumer-centered educational materials.
Adapting Extension Food Safety Programming For Vegetable Growers To Accommodate Differences In Ethnicity, Farming Scale, And Other Individual Factors, Terence R. Kline, Harold Kneen, Andy Kleinschmidt, Eric Barrett, Doug Doohan
Adapting Extension Food Safety Programming For Vegetable Growers To Accommodate Differences In Ethnicity, Farming Scale, And Other Individual Factors, Terence R. Kline, Harold Kneen, Andy Kleinschmidt, Eric Barrett, Doug Doohan
The Journal of Extension
Differences in vegetable production methods utilized by American growers create distinct challenges for Extension personnel providing food safety training to producer groups. A program employing computers and projectors will not be accepted by an Amish group that does not accept modern technology. We have developed an outreach program that covers all pertinent food safety information in a manner that is acceptable to each of our target audiences. Utilizing audience targeted programming, small group of food safety professionals will be able to reach a myriad of different types of producers and help them provide the consumer with a wholesome product.
Developing Gap Training For Growers: Perspectives From Pennsylvania Supermarkets, Daniel Tobin, Joan Thomson, Luke F. Laborde, Jessica Bagdonis
Developing Gap Training For Growers: Perspectives From Pennsylvania Supermarkets, Daniel Tobin, Joan Thomson, Luke F. Laborde, Jessica Bagdonis
The Journal of Extension
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 their food safety policies and practices that will impact local produce growers. As supermarket food safety policies become more stringent, Extension can serve a valuable role in helping growers meet new food safety documentation challenges and in facilitating communication about the needs and interests of growers, supermarkets, and consumers.
Meat And Poultry Buying At Farmers Markets: A Survey Of Shoppers At Three Markets In Oregon, Lauren Gwin, Larry Lev
Meat And Poultry Buying At Farmers Markets: A Survey Of Shoppers At Three Markets In Oregon, Lauren Gwin, Larry Lev
The Journal of Extension
Farmers markets can be a valuable direct marketing channel. Meat and poultry, relatively new market products, have not achieved widespread success, many vendors reporting low sales and profits. To understand this lack of consumer enthusiasm and acceptance, we surveyed consumers at three Oregon farmers markets using a simple, effective research method (n>1100). Nearly half had never purchased meat or poultry at a farmers market. The main reasons meat and poultry consumers do not buy more or any of these products at farmers markets are price, inconvenience, and food safety. Consumer education recommendations are given to expand sales of these …
Introducing Extension/Outreach Education In Tajikistan, Julie A. Albrecht, Kathleen Prochaska-Cue, S Kay Rockwell, Pulat A. Pulatov
Introducing Extension/Outreach Education In Tajikistan, Julie A. Albrecht, Kathleen Prochaska-Cue, S Kay Rockwell, Pulat A. Pulatov
The Journal of Extension
University of Nebraska-Lincoln (UNL) and Khujand branch of the Technological University of Tajikistan (KbTUT) collaborated on the development of an Extension/outreach program in Tajikistan. Fifteen KbTUT administrators, faculty, and students from textiles, food science, and management engaged in training sessions at UNL on entrepreneurship, adult education techniques, and up-to-date teaching methods. Extension philosophy was integrated into each individualized learning plan. Through the newly established KbTUT Entrepreneur Center and Textile Museum, UNL faculty introduced and illustrated a community outreach model. KbTUT faculty taught Extension/outreach workshops and used their new knowledge to revise or develop new university courses with up-to-date teaching methods.
Ready-To-Go Exhibits Expand Consumer Food Safety Knowledge And Action, Sandra M. Mccurdy, Shelly Johnson, Carol Hampton, Joey Peutz, Laura Sant, Grace Wittman
Ready-To-Go Exhibits Expand Consumer Food Safety Knowledge And Action, Sandra M. Mccurdy, Shelly Johnson, Carol Hampton, Joey Peutz, Laura Sant, Grace Wittman
The Journal of Extension
Ready-to-go, interactive food safety exhibits were developed to allow Extension Educators the opportunity to communicate the magnitude of food safety risk and to prevent foodborne illness. Four food safety topics were chosen: 1) At‐Risk Groups, 2) Preserving Food, 3) Food Thermometers, 4) Kitchen Safety for Kids. Data collected showed an increase in food safety knowledge and planned behavior change.
Engaging Emerging Populations Of Adults With Interactive Activities In A 3d Virtual Learning Environment, Kristin Woods
Engaging Emerging Populations Of Adults With Interactive Activities In A 3d Virtual Learning Environment, Kristin Woods
The Journal of Extension
The Internet, particularly 3D virtual learning environments, has become a venue of choice for many young adults who have grown up in a period of rapidly advancing technology. With this in mind, a 3D virtual kitchen was created to instruct foodservice staff about foodborne hazards. Respondents reported positively about their user experience, the educational content, and the social aspects of the module. The results of this pilot project indicate that engaging young adults with a media in which they feel comfortable is feasible.
Food Safety For 4-H Youth: A Survey Of Interests And Educational Methods, David C. Diehl, Dale W. Pracht, Larry F. Forthun, Amy H. Simonne
Food Safety For 4-H Youth: A Survey Of Interests And Educational Methods, David C. Diehl, Dale W. Pracht, Larry F. Forthun, Amy H. Simonne
The Journal of Extension
Improper food safety practices cause numerous illnesses and cost Americans billions of dollars each year. The study reported here addressed food safety issues by analyzing data from surveys with 4-H youth about their food safety attitudes, behaviors, and preferred methods of educational delivery. Analyses of gender differences indicate that males and females have distinct attitudes, behaviors, and preferences, necessitating more tailored educational approaches. Youth are most interested in food safety information that is fun, interactive, and built around cooking demonstrations. 4-H staff and others in Extension can optimize youth learning and practice change by approaching food safety from this experiential …
Development Of Interactive Multimedia Training Materials To Train Beef Packing Plant Workers In The Identification And Removal Of Specified Risk Materials, R. D. Dewell, I. N. Roman-Muniz, J. A. Scanga, A. D. Fails, L. R. Whalen, B. J. Mccarthy, T. W. Hoffman, D. R. Woerner, K. E. Belk, G. C. Smith, Mo Salman
Development Of Interactive Multimedia Training Materials To Train Beef Packing Plant Workers In The Identification And Removal Of Specified Risk Materials, R. D. Dewell, I. N. Roman-Muniz, J. A. Scanga, A. D. Fails, L. R. Whalen, B. J. Mccarthy, T. W. Hoffman, D. R. Woerner, K. E. Belk, G. C. Smith, Mo Salman
The Journal of Extension
The meat packing industry plays an essential role in preventing potential BSE-transmitting tissues from being included in the human food supply. As part of a project funded through USDA:CSREES, researchers at Colorado State University collaborated with the beef packing industry to create teaching materials to assist beef packers as they train workers in identification, proper removal and handling of SRM tissues. Materials include computerized interactive multimedia training modules, plastinated specimens, and a full color visual reference guide. Materials were designed to accommodate the diverse educational backgrounds of slaughter plant workers, who may have limited formal education and English language skills.