Food Safety

Resources

Presentation 4H Staff

November 17, 2015

Catherine Strohbehn, PhD, RD, CP-FS

My Story

• Grew up in suburbia

• Registered dietitian

• Food safety teaching and research

• Iowa State in 1979 for masters work – IMGT

• Worked ISU Dining

• Two children – BOTH 4Hers

• 4H Leader for 5 years

• Instructor & Assistant/Associate Prof.1986-2006

• 2006 – Extension Specialist

Nutrition and Wellness

Programs

• Encourage Iowans to engage in dietary and

other health practices that promote health and

well-being.

• Help citizens understand the risks and benefits

of specific food components, food handling

processes, and food production.

Food Safety is Fundamental

• Woven into multiple Nutrition and Wellness

Programs

• Part of Youth Engagement and Outreach

Today

• Background on Nutrition and Wellness Team

– Specialists

– Food safety outreach efforts

• Identify existing resources for Youth Outreach

• Share activity ideas for Youth

Human Sciences State Specialists,

Nutrition & Wellness

Sarah L. Francis, slfranci@iastate.edu

Assistant Professor, Food Science and Human Nutrition

Human Sciences State Specialist, Nutrition and Wellness Adults

515-294-1546

Ruth Litchfield, litch@iastate.eduAssociate Professor, Food Science and Human NutritionHuman Sciences State Specialist, Nutrition and Wellness– Youth 515-294-9484

Cathy Strohbehn, cstrohbe@iastate.edu

Professor, Hospitality Management Program

Human Sciences State Specialist, Nutrition and Wellness– Food Safety retail 515-294-3527

Christine Hradek, hradek@iastate.eduExpanded Food & Nutrition Education Program (EFNEP)/Family Nutrition Program (FNP) Coordinator515-294-3554

Shannon Coleman, scoleman@iastate.edu

Assistant Professor, Food Science and Human Nutrition

Human Sciences State Specialist

Nutrition and Wellness – Food Safety value added foods

Human Sciences Specialists,

Nutrition & Wellness (Western Iowa)

• Barb Fuller: Adair, Adams, Cass, Clark, Decatur, Fremont,, Harrison, Mills,

Montgomery, Page, Pottawattamie, Ringgold, Taylor, Union

• Katie Knobbe: Audubon, Buena Vista, Calhoun, Carroll, Cherokee,

Crawford, Greene, Guthrie, Ida, Pocahontas, Sac, Shelby

• Renee Sweers: Buena Vista (FNP supervision), Clay, Dickinson, Lyon, Osceola,

Monona, O’Brien, Plymouth, Sioux, Woodbury

• Search in progress: Appanoose, Davis, Jasper, Jefferson, Lucas,

Mahaska, Marion, Monroe, Poweshiek, Van Buren, Wapello, Wayne

• Nancy Clark: Cerro Gordo, Emmet, Floyd, Franklin, Hancock,

Kossuth, Mitchell, Palo Alto, Winnebago, Worth

• Mary Krisco: Dallas, Madison, Polk, Warren

• Holly Van Heel: Boone, Hamilton, Hardin, Humboldt, Marshall,

Story, Webster, Wright

Human Sciences Specialists,

Nutrition & Wellness (Central Iowa)

• Cindy Baumgartner: Delaware, Dubuque, Jackson, Linn (EFNEP

supervision)

• Patricia Steiner: Des Moines, Henry, Lee, Louisa

• Vera Stokes: Cedar, Clinton, Muscatine, Scott

• Rachel Wall: Benton, Iowa, Johnson, Jones, Keokuk, Linn,

Washington

• Jill Weber: Allamakee, Black Hawk, Bremer, Buchanan, Butler,

Chickasaw, Clayton, Fayette, Floyd (FNP supervision), Grundy, Howard,

Tama, Winneshiek

Human Sciences Specialists,

Nutrition & Wellness (Eastern Iowa)

Nutrition and Wellness Core

Program Areas

• Health Promotion

• Nutrition for Target Audiences

• Food Safety

– Not a silo

– Important aspect of health

– Infused into all program efforts

– Aspect of Risk Management

– Reasonable Care doctrine

Health Promotion

• Words on Wellness (WOW) Newsletters

• Nutrition and Wellness Blogs

Target Audience - Childcare

• 12 programs

• Several food safety

• Don’t Give Kids a Tummy Ache!

• Just a Bite – Managing Food Allergies in Child Care

• Spend Smart and Eat Smart in the Child Care Business

www.extension.iastate.edu/families/child-care-nutrition

Target Audience: Low-Income

Families

EFNEP and FNP

Series of 8-10 lessons taught by Program

Assistants to help families learn to:

– Choose nutritious foods

– Stretch food dollars

– Handle food safely

– Be physically active

– Prepare nutritious recipes

FOOD SAFETY PROGRAMS

ServSafe®

– Food Protection Manager Certification course

through National Restaurant Association for

restaurants and foodservice managers

SafeFood™

– 1 to 4 hour customized course for restaurant,

foodservice staff, food stand volunteers (youth)

– Online scripted Power points on Staff Page

• SafeFood ™Food Stands/Events

• SafeFood™ 4H – those working County Fairs

SafeFood™ 4H

• Available at

https://my.extension.iastate.edu/content/cou

nty-delivered-programming-nutrition-and-

wellness

• Scripted presentation

• One hour program fundamental food safety

– Health and hygiene

– Temperature controls

– Cleaning and sanitizing

SafeFood™ 4H

• Risk Management based

• Demonstration of Reasonable Care

• Person in Charge view and knowledgeable

• Best if all workers County Fair Food Stand view

• County Fair environment

• Similar to on campus program SafeFood™ 101

FOOD SAFETY PROGRAMS

• Good Agriculture Practices – On Farm Food Safety

• Garden Safe Practices

• Schools

• Community

• Preserve the Taste of Summer--Home food preservation course for consumers

– 8 online lessons

– 4 hands-on workshops

– http://www.extension.iastate.edu/humansciences/preserve-taste-summer

Food Safety Resources

• Food Safety Project website www.iowafoodsafety.org

• SafeProduce website

www.safeproduce.cals.iastate.edu/

• HACCP Help www.iowahaccp.iastate.edu

• Local Food Connections www.iastatelocalfoods.org

• Educational materials

• Videos and podcasts

• SafeFood© Blog

Yuck Photo Gallery

Microorganisms from unwashed hands after using the restroom

Lets take a look!

www.iowafoodsafety.org

www.safeproduce.cals.iastate.edu/

Think about ways to use/share with 4H

leaders or youth

Activities

• Handwashing Activity

• GSI: Germ Scene Investigation

• Garden Safety

– School

– Community

• White Powder

• Sack Lunch Safety (in development)

• Just a Bite - Food Allergens (in

development)

Handwashing Activity

• Activity

– When and How of Proper Handwashing

– CDC sez “single most important” way to reduce risk of

illness

– Hand sanitizers are not the answer!

• Supplies

– Glo Germ/black light

– Selected Yuck photos

– When and How visuals

– Access to handwashing sink

Wash those hands! Here is HOW

1. Wet hands with warm running

water.

2. Apply soap. 3. Rub hands together for

10-15 seconds.

4. Clean under fingernails and

between fingers.

6. Dry hands with disposable

towel or dryer. Total time =

20 seconds

5. Rinse hands thoroughly

under running water.

Handwashing Activity

• Have volunteers or all apply glo germ

• Use black light to note “glow spots”

• Assign different handwash techniques

• Use black light again

• Discuss:

– Procedure

– Recontamination

– Hand sanitizers

– Design of restrooms

– Observations

GSI: Germ Scene

Investigation

• Scenario based

• Tool Kit

• Glo Germ and black lights

• Emphasize Norovirus and clean up

Garden Safety Activities

• On web site

• What’s wrong with this picture

Activity: Find the hazards

Activity Answer Key

Discussion re Fresh Produce Safety

FBI by type of food 1998 - 2008

Painter et al

Fish6.1%

Shellfish3.4

Dairy 13.7%

Eggs 6%Meat

12.2%

Poultry9.7%

Grains/ Beans4.5%

Oils/Sugar1%

Produce46%

31

White Powder Activity

• Match numbered bags white powder with

item

• Discussion points

– Importance of labels

– Potential chemical contamination of food

– Proper storage

– Allergic reactions

Sack Lunch Activity

• Publication PM 3026

• Trials holding temps

• Discussion

• Strategies

ACTIVITY: SACK LUNCH SAFETY

INVESTIGATION

http://www.startupdaily.net/wp-content/uploads/2013/01/brown

bag-lunch.jpg

Food Allergen Activity

• Publication

• Quiz

• Label reading

• Identify Big 8

Recap

• Nutrition and Wellness Team

• Food Safety Outreach

• Resources for Youth Outreach

• Activity ideas for Youth Sessions

`

THANK YOU FOR INVITATION TO SPEAK

Any Questions?

cstrohbe@iastate.edu