Author: Vanessa Harris
Planning Unit: Menifee County CES
Major Program: Accessing Nutritious Foods (general)
Outcome: Initial Outcome
Food Safety
Foodborne illness is a common, costly-yet preventable, public health problem. The Center for Disease Control and Prevention estimates that 1 in 6 Americans get sick from contaminated foods or beverages each year, and 3,000 die. Using the Healthy Choices for Every Body curriculum, the Menifee County SNAP-ED Assistant taught the lesson, “Keep Foods Safe” to 8 enrolled families at the Project Worth Food Pantry. This lesson about food safety practices is one of the seven required lessons of the Healthy Choices for Every Body curriculum. As a result, all participants showed an increase in knowledge about food safety practices as follows: 100% of the participants showed improvement in one or more food safety practices by washing hands before preparing food; by washing all items and surfaces after cutting raw meats or seafood; not thawing frozen food at room temperature; and now using meat thermometers to check if meat is cooked to a safe temperature.
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