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Role/Responsibility of the EducatorRole/Responsibility of the Educator
What Works, What is Falling What Works, What is Falling Through the CracksThrough the Cracks
Christine M. Bruhn, Ph.D.Christine M. Bruhn, Ph.D.
Director, Center for Consumer ResearchDirector, Center for Consumer Research
University of California, DavisUniversity of California, Davis
Educational ProgramsEducational Programs FDAFDA USDAUSDA State Cooperative Extension UnitsState Cooperative Extension Units
General populationGeneral population Specific groups Specific groups
Food IndustryFood Industry Food Safety Interest GroupsFood Safety Interest Groups
Educational ProgramsEducational Programs Reflect expanding scientific knowledge
Who, Why, When & Where of Food PoisonsWho, Why, When & Where of Food Poisons(And What to do About Them) (And What to do About Them)
FDA Consumer, 1982FDA Consumer, 1982Salmonella – May be found in raw meats, poultry and eggsSalmonella – May be found in raw meats, poultry and eggs Handle food in a sanitary mannerHandle food in a sanitary manner Thorough cooking of foodsThorough cooking of foods Prompt and proper refrigeration of foodPrompt and proper refrigeration of food
Staphylococcal food poisoning – toxin when food is kept at room Staphylococcal food poisoning – toxin when food is kept at room temperature too long temperature too long
Sanitary food handling practicesSanitary food handling practices Prompt and proper refrigerationPrompt and proper refrigeration
E Coli O157:H7 – not mentionedE Coli O157:H7 – not mentioned
Landmark EventsLandmark Events 1993 1993 E coliE coli O157:H7 in hamburger O157:H7 in hamburger 1994 1994 E coliE coli declared an adulterant. Monitoring declared an adulterant. Monitoring
program beganprogram began 1994 Safe food handling labels required on raw 1994 Safe food handling labels required on raw
meat, poultrymeat, poultry People are advised to cook ground beef until it is People are advised to cook ground beef until it is
brown and juices run clearbrown and juices run clear 1997 FSIS advised consumers to use meat 1997 FSIS advised consumers to use meat
thermometer. Don’t rely on colorthermometer. Don’t rely on color
Educational ProgramsEducational Programs Reflect expanding scientific knowledgeReflect expanding scientific knowledge
Are refined by knowledge of how Are refined by knowledge of how people learnpeople learn
Are tested with the target audienceAre tested with the target audience
Landmark EventsLandmark Events 1997 Partnership for Food Safety Education 1997 Partnership for Food Safety Education
foundedfounded
Not-for-profit organization of government Not-for-profit organization of government agencies, food industry, nutrition/food safety agencies, food industry, nutrition/food safety professional societies, consumer groupsprofessional societies, consumer groups
Mission: Educate consumers using 4 simple Mission: Educate consumers using 4 simple practices to protect themselves from bacteria practices to protect themselves from bacteria (BAC) and reduce risk of foodborne illness(BAC) and reduce risk of foodborne illness
Check
Clean
Cook
Separate
Chill
Throw away
PartnershipPartnership Uses consumer-tested Information and graphicsUses consumer-tested Information and graphics
Messages developed through public opinion Messages developed through public opinion research and expert scientific and technical review research and expert scientific and technical review
Messages sent through mass media, public Messages sent through mass media, public service announcements, the Internet, point-of-service announcements, the Internet, point-of-purchase, and school and community initiatives. purchase, and school and community initiatives.
Materials used nationwide by public health, Materials used nationwide by public health, nutrition, food science, education and special nutrition, food science, education and special constituency groupsconstituency groups
Information
Targeted
To Specific
Audiences
2001-2004
USDA
Funded
multistate
Research
project
2003
People Do Not Follow RecommendationsPeople Do Not Follow Recommendations
Forget to wash hands before cookingForget to wash hands before cooking 9% 1999 10% 20029% 1999 10% 2002
Not wash plate between raw and cooked food Not wash plate between raw and cooked food 18% 1999 18% 200218% 1999 18% 2002
Change the kitchen cleaning cloth/sponge at least Change the kitchen cleaning cloth/sponge at least weeklyweekly
29% 1999 29% 200229% 1999 29% 2002 Use a meat thermometer to check donenessUse a meat thermometer to check doneness
22% 1999 25% 200222% 1999 25% 2002
42% report having a refrigerator 42% report having a refrigerator thermometer thermometer
Cody & Hogue, 2003
Practices Persons With HIV Practices Persons With HIV Will FollowWill Follow
0% 20% 40% 60% 80% 100%
Use Thermometer
Avoid Unheated Lunch Meats
Avoid Soft Cheeses
Avoid Raw Shellfish
Avoid Rare Gd. Beef
Wash Hands
Currently Definitely Probably Probably NOT
Barriers to Safe HandlingBarriers to Safe Handling Messages not heard by everyoneMessages not heard by everyone Program funding is targeted to specific Program funding is targeted to specific
groups and is short termgroups and is short term People have to take the initiative and seek People have to take the initiative and seek
informationinformation People think they are already People think they are already
knowledgeableknowledgeable Time delay between unsafe behavior and Time delay between unsafe behavior and
getting sick getting sick
Barriers to Safe HandlingBarriers to Safe Handling People don’t follow recommendationsPeople don’t follow recommendations
Optimistic biases – doesn’t affect themOptimistic biases – doesn’t affect them
Too busyToo busy
Not convenience – thermometerNot convenience – thermometer
Not necessaryNot necessary
Taste preferencesTaste preferences
Food Safety Education Food Safety Education TodayToday
Education focuses on 4 - 6 behaviorsEducation focuses on 4 - 6 behaviors Guidelines are clearGuidelines are clear Recommendations are specific by age and Recommendations are specific by age and
health conditionhealth condition Messages are presented nationwide, but Messages are presented nationwide, but
consumers don’t know all the specificsconsumers don’t know all the specifics People don’t follow all the recommendationsPeople don’t follow all the recommendations Education alone is not sufficientEducation alone is not sufficient