Food Safety and Risk of Foodborne Illness at a Food Center Extension: Toolkit for Front-line Volunteers

Anderson, Sara

Publication:
Food Safety and Risk of Foodborne Illness at a Food Center Extension: Toolkit for Front-line Volunteers

dc.contributor.advisor	Pamela Aselton, Ph.D., M.P.H.
dc.contributor.advisor	Pamela Aselton, Ph.D., M.P.H.
dc.contributor.advisor	Marybeth O'Brien, Ph.D.; Jenna Umbriac, R.D, M.P.H.
dc.contributor.author	Anderson, Sara
dc.contributor.department	University of Massachusetts Amherst
dc.contributor.department	Doctor of Nursing Practice
dc.contributor.department	Public Health Nurse Leader
dc.date	2024-01-22T14:22:33.000
dc.date.accessioned	2024-04-26T19:35:14Z
dc.date.available	2024-04-26T19:35:14Z
dc.date.issued	2020-01-01
dc.date.submitted	May
dc.description.abstract	Background: Foodborne illness is a serious public health issue. One in six Americans has an episode of foodborne illness each year and over 50,000 are hospitalized. Food distribution centers are instrumental in decreasing food insecurity, however, some of the food donated is expired or may be damaged leading to increased risk of foodborne illness. Purpose: The purpose of this project was to educate front-line volunteers at a local food center regarding food safety. Methods: A toolkit was developed to teach food safety to the front-line volunteers. Seven classes were given to front-line volunteers including a pre and post intervention survey to evaluate if teaching and objectives were met. Reports of foodborne illness by recipients of the food center as well as number of toolkits given to the extension were also tracked. Results: During the seven classes given over a two-month period, participants had a greater than 25% increase in learning regarding safety and foodborne illness as measured by the pre and post intervention survey given. Fifteen copies of the educational toolkit were given to the extension as well as pamphlets regarding dates on packages and shell-life of common foods. Furthermore, there were no increases or reports of foodborne illness from the recipients and food center’s extension. Conclusion: Front-line volunteers at the local food distribution centers were effectively taught food safety and how to prevent foodborne illness. Developing a toolkit for front-line volunteers to use on food safety and foodborne illness and providing on-site teachings enhancing the knowledge of this high impact population resulting in strong public health regarding food safety.
dc.identifier.doi	https://doi.org/10.7275/17338819
dc.identifier.uri	https://hdl.handle.net/20.500.14394/37948
dc.relation.url	https://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1226&context=nursing_dnp_capstone&unstamped=1
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/
dc.source.status	published
dc.subject	food safety
dc.subject	toolkit
dc.subject	consumer education
dc.subject	community
dc.subject	foodborne illness
dc.subject	Community Health and Preventive Medicine
dc.subject	Education
dc.subject	Food Studies
dc.subject	Nursing
dc.subject	Nutrition
dc.subject	Other Nutrition
dc.subject	Other Public Health
dc.subject	Public Health
dc.subject	Public Health and Community Nursing
dc.subject	Public Health Education and Promotion
dc.title	Food Safety and Risk of Foodborne Illness at a Food Center Extension: Toolkit for Front-line Volunteers
dc.type	open
dc.type	article
digcom.contributor.author	isAuthorOfPublication\|email:dnajaras@gmail.com\|institution:University of Massachusetts Amherst\|Anderson, Sara
digcom.identifier	nursing_dnp_capstone/240
digcom.identifier.contextkey	17338819
digcom.identifier.submissionpath	nursing_dnp_capstone/240
dspace.entity.type	Publication