Iowa State University Extension

Problem:
According to the Iowa Department of Inspections and Appeals, 581 cases of food-related illnesses were investigated in 2007; 117 cases were confirmed. By September 2008, 76 complaints were received and 13 were confirmed. These numbers represent only a fraction of the actual number of food-borne illnesses that occur in Iowa, since only a small percentage of cases are reported. All foods contain bacteria, but bacteria only grow to dangerous levels when food is mishandled. Food-borne illnesses are serious but preventable if you follow simple food safety precautions. Education gives the public the tools they need to minimize their risk of foodborne illness.

Response:
Response: Iowa State University Extension has many programs that provide food safety information to Iowans. Food safety classes were taught @ West Liberty Foods, Mt Pleasant. Other classes taught included Dine Safe© and ServSafe®. Dine Safe© is a 2 hour program for restaurant and food service employees to teach basic sanitation and food handling practices. ServSafe® is an in-depth all day class intended for Management staff and others interested in food safety. Pressure canner gauges were tested in Linn and Clinton Counties. A presentation on “Inappropriate Exhibits” was given to a 4-H club and 4-H members’ food safety questions were answered. Phone calls and emails concerning food safety were answered.

Impact:
Impact: All participants in West Liberty Foods classes at Mt Pleasant passed the Food Safety Exam so they can be employed at West Liberty Foods. ServSafe participants were asked to list 2 things they learned. Ideas shared include: • Proper cleaning technique and handwashing • Proper receiving procedure • Handwashing • Proper food handling • To better clean our dishwasher • Our cooling process – I’m going to question • Ensuring proper handwashing techniques are being used by re-training and observing employees • Handing a clock near triple sinks to ensure proper sanitizing time is allowed. • I like the apple and the food coloring (activity used to demonstrate importance of washing produce) • Make sure that all employees do proper handwashing • Fast Cool Down Method • Food Stacking • Training checklist to be signed by employees as tasks are taught • Forms to be signed when employees are hired acknowledging understanding of when they will be excluded from work • Reverse direction we hand out mops • Have them wash their hands even more than they do • The sandwich idea of one good thing, something they could do better at and another good thing • Proper dish positions for washing to get them out of racks and not touch the under side for stacking – small dessert bowls • Sanitize – Sanitize – Sanitize • I plan to implement a Master Cleaning Schedule • I’m going to be better at documenting information and training my staff

The majority of pressure canner gauges tested needed to be replaced. Many canner owners were using 10 pounds instead of 11 pounds to process vegetables and were during the training were convinced to use 11 pounds. Teaching food safety is a continuous process.

Contact:
Susan Uthoff
Linn County Extension
3279 7th Ave, Ste 140
Marion, IA 52302
319-377-9839
x1uthoff@iastate.edu