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The West Virginia University Extension Service is seeking to improve food safety training and education with West Virginia's limited resource and hard-to-reach population in all 55 counties across the state.
While many citizens have an awareness of food safety, the need for continued education of specific food safety issues is great. Prior food safety projects have determined West Virginia to be "at risk" for food borne illness with refrigerator temperatures in the danger zone. The objective of this project is to reduce food borne illness by determining current temperatures in home refrigerator temperatures, equipping them with thermometers, and assessing the need for materials and training. Evaluation will be conducted through a questionnaire following the FSNEP program.