Iowa State University Extension

Problem:
Iowa consumers are very concerned about safe food when eating out. Since most food-borne illness can be avoided through safe food-handling practices, training in food safety is essential to any establishment serving food. Providing up-to-date, research-based training on food safety is important for food service workers and part of the mission of ISU Extension staff. To fulfill this mission, Nutrition & Health Field Specialists offer ServSafe® certification classes throughout the year in Iowa .

Response:
ISUE Nutrition and Health Field Specialists Barbara Anderson and Patricia Steiner are certified instructors with the National Restaurant Association to teach the ServSafe® Food Protection Manager course. They team teach courses in southeastern Iowa several times a year as needed using ServSafe® course material.

Three eight-hour courses were offered in Burlington in 2007 to 53 food service workers. Of the 53 attendees, 27 work for fast food and other restaurants. A safer food environment for children and the elderly can be expected since another 16 participants prepare food for these two populations, which are most at risk for food borne illnesses. Seven participants are also enrolled in the Workforce Incentive Program and can benefit by having a certificate for serving safe food on their résumé.

Impact:
Of those responding to a post meeting evaluation, 91% said the extent to which the course content will help them prepare and serve safe food was ‘excellent' or ‘very good'. The effectiveness of the presenters was rated by 87% as ‘excellent' or ‘very good'. In addition, 83% said they would recommend this course to others at their food service operation. When asked what ideas learned in the program they plan to implement in their food service operation, they said they would stress handwashing, check temperatures more often, and share with other employees what they've learned. One said, “Everything that I have learned I will implement because it never hurts to retrain and bring things that people didn't know to their attention.” It is a challenge to find ways to keep the sessions alive and interesting to help them better retain knowledge. Responses included: “Awesome class. This was my first. I enjoyed learning so much.” “Very good class, learned many useful things.” “You both were great! I really did learn and I hope I pass! Thank both of you a lot!” Safer food leads to healthier families, a healthier workforce and less absenteeism due to food borne illness, and ultimately to lower health care costs.

Other Staff Involved:
Barbara Anderson, Nutrition & Health Field Specialist 641-682-5491. bjanders@iastate.edu

Contact:
Patricia Steiner
Des Moines County Extension
900 Osborn Street
Burlington, IA 52601
319-754-7556
psteiner@iastate.edu