Book Review

Abstract

The Centers for Disease Control stated that in 1993 over six million persons became ill due to foodborne illness - half of these from foodservice operations and half from the home. Research has indicated that more education and training is needed to combat foodborne illness. Through funding from the United States Department of Agriculture, the Kansas Cooperative Extension Service Foods and Nutrition Department has certified 75 (75%) of the statewide Extension Agents in Serv Safe food safety training through the Educational Foundation of the National Restaurant Association. The purpose of this project was to determine the extent to which the agents had incorporated food safety training in local programming. A questionnaire was mailed to all agents who had been certified. Forty (53%) of the agents responded. Of the forty, 60% had conducted food safety programming in their local communities with each spending an average of 51 hours. Food safety training had been provided to the following groups: 4-H clubs and camps, churches, service clubs, hospitals, nursing homes, schools and school foodservices, day-care providers, senior citizens, restaurants, hotel/motel foodservices, and welfare recipients. Approximately 2500 persons in Kansas received food safety training. Extension Agents stated that food safety programming had increased their visibility in the community with local health agencies, healthcare operations, dietary managers, and dietitians. Behavioral changes by participants included better handwashing and food handling practices (thawing and cooling of foods, internal temperatures of cooked foods). Agents stated that at least 63% of participants had adopted recommended food handling procedures. Through this programming, food safety knowledge has reduced the risk of foodborne illness and impacted the general welfare of citizens of Kansas.