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The overall goal of this project is reduce risks of foodborne illness outbreaks especially among at-risk and hard-to-reach audiences through preventive education for teachers, students and general audiences using the Fight BACTM and ThermyTM campaigns.
To determine perceptions of food handling practices and perceived gaps in food safety education through applied focus group research using the technology-based Group Decision Center process; 2) To identify/adapt/develop web-based and print materials detailing food safety issues from farm to table using multi-disciplinary teams; and 3) To increase knowledge of food safety concepts and to change food handling behavior among at least 75 percent of participating teachers, high school/elementary students, technical college students and limited income audiences as measured by pre/post-testing and follow-up surveys.
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Combining research, education and extension outreach, this multi-disciplinary, multi-institutional effort includes research and extension faculty from North Dakota State University, a tribal college and a technical college. Other collaborators are the North Dakota FFA, Family Nutrition Program (FNP), Expanded Food and Nutrition Education Program (EFNEP), Family and Consumer Sciences Association and Department of Health. Using an integrated approach, focusing on applied research, this project has the potential to fill identified gaps in food safety education.
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While progress has been made in the detection of organisms, regulation of the food industry and education of commercial food handlers and consumers, more efforts are needed. This project will determine perceptions of food handling practices and perceived gaps in food safety education through applied focus group research The project will increase knowledge of food safety concepts and food handling behavior among teachers, high school/elementary students, technical college students and limited income audiences.