Cooking for a Crowd…or Just a Few: Serve Food Safely

The Centers for Disease Control estimates that each year 48 million people in the United States get sick from food borne illnesses, resulting in 128,000 hospitalizations and 3,000 deaths. Food contamination creates an enormous social and economic burden on communities and their health systems. These startling statistics can be improved as more consumers learn to serve food safely.

Extension's Response...

ISU Extension is seen as the source for accurate, timely, food safety education. Consumers are interested in improving their knowledge and skills so they can reduce the incidence — and liability —of a food borne illness outbreak. Recent requests to ISU Extension included food safety education for those who serve quantity foods only occasionally, employees in health care facilities, and other food service workers.

Consumers in Jefferson County needed safe food preparation skills for "occasional quantity cooking" events such as pork producer meals and church dinners. So ISU Extension adapted content from the SafeFood© curriculum to meet their needs. The "Cooking for a Crowd" session included personal hygiene, time/temperature controls, cross contamination, and cleaning/sanitizing – but was presented relative to those who only cook occasionally and without the facilities of a typical food service institution. This interactive session also was offered to community volunteers in Louisa County who were starting an end-of-the-month meals program for individuals who are "food insecure" until their next paycheck arrives.
As people age, their immune systems and other organs become less capable of fighting microorganisms that cause food borne illness. If an older person contracts a food borne illness, there is a great chance that the effects will be serious or even deadly. ISU Extension was asked to present a food safety workshop to 65 employees of a senior home care facility in Scott County. The employees often shop and prepare meals for elderly consumers. During the hour-long presentation, participants learned about microorganisms, how to minimize risk of food borne illness, and why the elderly are at risk.
ISU Extension continues to offer regularly the widely known, food safety certification program ServSafe®, developed by the National Restaurant Association, in partnership with the Iowa Restaurant Association. ISU Extension also provides its SafeFood© training about food safety fundamentals to food service workers.

Results

Participants in the Cooking for a Crowd courses in Jefferson and Louisa counties planned to start following food safety practices such as washing hands thoroughly and often, thawing meat in the refrigerator, and cleaning the refrigerator more often.

The Scott County senior home care facility employees indicated they were planning to make changes in their food handling practices including checking dates on packaging, paying attention to refrigerator temperature, and washing fruits and vegetables.

Each year, an estimated 800 food service managers and workers take the ServSafe® certification exam through ISU Extension. About 85 percent pass the written exam, demonstrating their knowledge about safe food handling and cleaning and sanitizing practices. These food service personnel represent an estimated 400 organizations and become ServSafe® certified for five years.

Contact

Cathy Strohbehn, Hospitality, Restaurant, Institution Management Extension Specialist, 515-294-3527

Acknowledgements

Barbara Anderson, Nutrition and Health Specialist
Cindy Baumgartner, Nutrition and Health Specialist
Janet Smith, Families/Youth Specialist
Patricia Steiner, Nutrition and Health Specialist
Vera Stokes, Nutrition and Health Specialist
Jill Weber, Nutrition and Health Specialist