| Hold the Pickles, Chill the Mayo
 Studies show that
following better food handling practices at home and in restaurants
could prevent 97 percent of the foodborne illnesses that strike
annually. Hepatitis A, Salmonella and Shigella
infections decreased after Utah State educators held training
in safe food preparation and sanitation practices for nearly 3,000
child care providers and school food service workers. Resulting
changes in food preparation will affect thousands of children
annually.
Six months after school cafeteria and institutional food
service workers participated in Arizona’s Safe Food 2000 TM
workshop, 95 percent reported improving at least one food safety
practice as a result of the training. These changes safeguard the
health of more than 200,000 children and at-risk adults.
Hospitalizations in  Colorado from foodborne illnesses cost an
estimated $43 million annually.
Extension faculty at Colorado State
presented a food safety certification program developed by the
National Restaurant Association to more than 1,500 food service
workers and managers statewide. They in turn trained food handlers who
are each responsible for serving or preparing 7,000-10,000 meals
daily. American Samoa Community College Extension worked
with 200 school children to develop a coloring book, puzzles and
slogans that teach food safety concepts. As a result, nearly all the
children scored 80 percent or higher on a food safety quiz.
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