Food safety is a key concept learned in classes taught by Joanna Fedor, Family and Consumer Science Teacher at Northridge High School in Greeley, Colorado. Joanna moves her students from little or no knowledge of hand hygiene basics to a working knowledge of the why’s and how’s of food safety.
She uses interactive activities such as Glo-Germ for hand washing education and the free, science-based curricular materials at fightbac.org for teaching the basic four skills of clean, separate, cook and chill.
In addition, Joanna works with students on the culinary teams to prepare for competitions. These student chefs run food safety circles around most TV chefs!
Joanna and her students explain:
To enrich your experience even more- we have pulled out some key resources that you may have missed from some of the presentations. Our generous speakers added these links within their presentations for those wanting an even deeper dive into their topics.
Extra Resources you May Have Missed!
Check out the ones that resonate with your food safety work and let us know how you use them!
The Behaviour Change Wheel: a tool to promote consumer food safety
Dr. Lou Atkins, University College London Centre for Behaviour Change
Finding and Sharing Stories
Lori Jacobwith, Ignited Fundraising
Boring to Brilliant: Finding and Sharing Stories That Cause People To Take Action: a step-by-step guide that includes: storytelling criteria for brilliant stories, helpful checklists and easy to use templates.
Storytelling to Motivate Change in Food Safety
Patricia Buck, Center for Foodborne Illness Research and Prevention
Beyond Knowledge: Strategies to Encourage Actual Behavior Change
Kevin Roberts and Kevin Sauer of the Center of Excellence for Food Safety Research in Child Nutrition Programs
Motivating Food Safety Behavior Change -Thinking INSIDE the Box
Michéle Samarya-Timm, Somerset County Department of Health (New Jersey, USA)
Evaluation of the Implementation of a Food Safety Intervention for Food Pantries
Ashley Chaifetz and Benjamin Chapman of North Carolina State University
Empowering Change through the Safe & Healthy Food Pantries Project
Barbara Ingham, University of Wisconsin-Madison and Amber Canto, University of Wisconsin Extension
Handling of Leafy Greens in Foodservices Serving Older Americans: Before and After Intervention
Susan Arendt, Iowa State University and Kevin Sauer, Kansas State University
Leafy Green Safe Handling Posters, downloadable in a high resolution, print-ready pdf. Available in English, Spanish, and Mandarin Chinese.
The Story of Your Dinner – Anecdotes from a Public-Private Sector Food Safety Outreach Initiative in the SE United States
Michael Roberson, Publix Super Markets Inc. and Shelley Feist, Partnership for Food Safety Education
Whether you attended the CFSEC2017 or not!
The late January 2017 Consumer Food Safety Education Conference- Advancing Food Safety Though Behavior Change showed what a powerful force for preventive health we are! The conference shined a bright light on the outstanding work of BAC Fighters in the United States and beyond.
Keep the Momentum Going!
Tap into the lessons and resources that were shared by top experts in the field and our peers. Use these new tools and resources to build more effective programming and to build on your history of helping to keep consumers safe from food borne illness.
Here are 3 specific boosts you can start with:
Boost #1 – Review conference presentations www.fightbac.org/events/conference-2017-presentations/ and take just one day to consider how what you learned can be put to work for better consumer health today, next month, or in the year ahead!
Boost #2 – Consider your “A-ha” moment. What really hit you while listening to a conference presenter? Write and tell us about it: firstname.lastname@example.org
Boost #3 – Start simply with evaluation in 2017! Get your team on board to use the new Evaluation Toolbox and Guide http://evaluationguide.fightbac.org
Watch ecards from the non-profit Partnership for Food Safety Education throughout February for more ways to boost your consumer programming in the year ahead!
Dr. Donna Garren, Senior Vice President of Regulatory and Technical Affairs, Frozen Food Foundation
In honor of the holiday season, the Frozen Food Foundation invites you to take a fresh look at frozen foods and follow the four easy steps in the Story of Your Dinner consumer education campaign.
Frozen. How Fresh Stays Safe.
Freezing is nature’s pause button. Freezing simply pauses just-picked and just-baked foods, keeping them at their peak of freshness and locking in their flavor and nutrients.
Freezing, one of the oldest methods of preserving foods, can keep foods fresh for a longer period of time. Freezing is a natural way to keep foods safe by preventing microorganisms from growing and by slowing down the enzyme activity that causes food to spoil. Modern freezing techniques used by fruit and vegetable growers and makers of prepared meals capture and preserve food at the peak of its freshness and nutrient content.
When preparing the variety of options available to consumers in the frozen food aisle, remember to always read and follow the package cooking instructions to achieve the right temperature to make your foods safe and delicious.
Another important tip to remember this holiday season is if you can’t eat your leftovers quickly, freeze them, because cold temperatures slow the growth of harmful bacteria.
Frozen. How Fresh Stays Nutritious.
Did you know that frozen fruits and vegetables are as rich in nutrients and, in many cases, are packed with even higher nutrient levels than their fresh counterparts?
Two Frozen Food Foundation-commissioned studies conducted by the Universities of Georgia (UGA) and California-Davis (UC Davis) reveal that frozen fruits and vegetables are as rich in nutrients, and often more so, than fresh-stored produce.
Frozen. How Fresh Stays Accessible.
About 40 percent of the food produced in the United States each year is never eaten, according to the Natural Resources Defense Council, amounting to about $162 billion lost every year, according to the U.S. Department of Agriculture.
All of this wasted food is staggering considering 17.5 million U.S. households are food insecure.
Frozen foods mean less wasted food and access to well-balanced, portion-controlled nutritious meals in every season and community. In fact, research published in the British Food Journal shows that frozen food generates 47 percent less food waste at home than non-frozen food, so families can save money while still eating healthy meals.
We’ve got your back this holiday season with safe, nutritious and easy to prepare frozen foods.
Mike Robach, Vice President, Corporate Food Safety and Regulatory Affairs, Cargill
Holiday parties are a staple this time of year. I’m in the midst of planning several for friends and family right now. With my job focused on preventing foodborne illnesses, I believe one of the worst things that could happen to any host is to spark an illness due to unsafe food handling techniques.
Arming yourself with the knowledge to safely prepare your holiday spread doesn’t have to be difficult or time consuming. In fact, it’s as simple as Cyber Monday shopping—it can be done from your couch, in your pajamas. Tips for safe food handling are at your fingertips when you visit sites such as the CDC or the USDA. You can even find specifics for the food you are preparing, from the safe handling of turkey to beef to eggs.
For quick reference, here are the top five tips I remind my family of every time we are in the kitchen preparing a meal:
1.Clean hands and surfaces often—Wash all utensils and preparation surfaces, including cutting boards, with hot soapy water. Use warm water and soap for at least 20 seconds to wash hands before and after handling food.
2. Separate foods—Don’t transfer bacteria from one food to another. Keep raw meat, poultry and seafood away from other foods that won’t be cooked. Remember to re-wash all surfaces—and your hands—after handling raw foods.
3. Rinse fresh fruits and vegetables—Rub firm-skinned produce, like cucumbers and apples, under tap water. Rinse all produce before peeling, as microorganisms on the surface can be easily transferred with a peeler or knife blade. Pat dry with a paper towel.
4. Cook to safe temperatures—A host’s best friend is their thermometer. Use it consistently to ensure foods reach a temperature that kills harmful bacteria that can cause illness. The Partnership for Food Safety Education has an excellent list of safe internal temperatures.
5. Know how long leftovers can last—Refrigerate leftovers as soon as possible, in shallow containers, so they cool off more quickly. Shelf life of leftovers varies by food—but most are only good for three to four days. Use the USDA’s AskKaren service 24/7 via computer or mobile device to ask how long your specific leftover will remain fresh.
Check off this list, visit those websites and feel pride—and confidence—that your guests will leave with full stomachs and happy hearts, but not with a foodborne illness.
About the blogger
Mike Robach serves as vice president for corporate food safety, quality and regulatory affairs at Cargill. Mike has worked closely with the USDA and FDA regarding food safety policy, HACCP, and regulatory reform based on science. He has also worked with the World Organization of Animal Health (OIE) and the Food and Agriculture Organization (FAO) on harmonized animal health and food safety standards. He is the current Chairman of the Board of the Global Food Safety Initiative (GFSI).