Project Plans FY09

Food Safety

Project Leader: David Nyachuba

Project Year: 2009

Brief Description

The Centers for Disease Control (CDC) has estimated that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and more than 5,000 deaths each year in the United States. The highest rates are among young children, adults who have a weakened immune system, older adults, and pregnant women. These illnesses also cost the United States billions of dollars in health care costs as well as significant losses in worker productivity. The UMass Extension Food Safety Project helps to prevent and reduce the risk of foodborne illness by targeting both consumers and producers.

The Food Safety Project helps consumers to avoid foodborne illnesses through the widespread dissemination of information concerning the safe handling and preparation of foods, food allergens and other food safety issues.  The program also targets food service workers and provides training to teachers and students in schools through workshops and educational presentations. Food producers (especially fruit and vegetable growers) also receive training in Good Agricultural Practices (GAP) and are encouraged to develop and implement Hazard Analysis and Critical Control Points (HACCP) systems.

Activities

• Servsafe Training
• Food safety media campaign
• HAACP-based Food Safety Plan Development and Workshops
• Massachusetts Partnership for Food Safety Education (MPFSE)
• Online food safety course (food safety for family day care providers)
• Develop and implement Good Agricultural Practices (GAP) Training and Certification Programs
• Hazard Analysis Critical Control Points (HAACP) Course Training

Inputs: Time and Effort

Outcomes:

This Project will document progress towards the following:

• Participants will improve food handling behaviors to control food safety risks and hazards in all steps from food purchasing to food consumption.
• Massachusetts fruit and vegetable growers will produce and handle fresh produce safely.
• Massachusetts fruit and vegetable growers will increase their knowledge pertaining to producing and handling fresh produce safely.
• Participants will increase their knowledge and skills to effectively control food safety risks and hazards in all steps from food purchasing to food consumption.

This project is a part of the Nutrition Education Program