Foodborne illnesses are a burden on public health and contribute significantly to the cost of health care. Each year foodborne illnesses sicken 48 million Americans (approximately 17% of people in the United States) and lead to 128,000 hospitalizations and 3,000 deaths (Source: Healthy People 2020). In an effort to combat this preventable and costly illness, Scott County Extension Office Family and Consumer Sciences incorporated food safety concepts into a Homemaker Leader Lesson.

Individuals over the age of 50 are at greater risk for hospitalization and death from intestinal pathogens commonly transmitted through foods. The majority of homemaker members fall into this age bracket making this a prime audience for this educational program. However, not many people want to attend a program that focuses solely on food safety. To make the program more appealing, it was paired with the concept of pasta making.

Agent developed materials to deliver this information included a PowerPoint presentation, information booklet, and educational publication. 92 homemaker members attended the in-person training but over 1,000 members from across the bluegrass area received the information in the form of educational publications and leader-led training at club meetings. Major food safety concepts taught in the training included handling of raw food products, proper food storage, and adequate cooking times to ensure food safety.

On a written survey conducted following the training, 98% of participants said they could identify food safety practices including how to store pasta properly and the dangers of consuming raw pasta products. Plans are in place to extend the reach of the program by targeting other at-risk audiences including parents of young children and caregivers.