The Centers for Disease Control (CDC) estimates 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year in the United States. The most common “cause” of foodborne illness is attributed to people - mishandling food, abusing the time/temperature rule, not washing their hands, and engaging in other behaviors that put themselves and others at risk. 

The University of Kentucky and Kentucky State University Family and Consumer Sciences Extension Education Agents partnered with the Northern Kentucky District and Three Rivers Health Departments’ sanitarians to stage “Mystery Dinner: The Uninvited Guest”. The event was designed to remind and educate participants about safe food handling practices that may help them prevent causing foodborne illness.  The target audience was adult members of the Extension Homemakers organization in the eight Northern Kentucky counties, their guests, and adult members of the general public. One hundred eighty-six adult women and men attended the program.  Participants were led through various interactive educational sessions, and finished with a group discussion to “solve the mystery”, and answer lingering questions.

 

Evaluations submitted the night of the event revealed:

98% now know that raw poultry should not be washed before being cooked

99% understand the importance of proper cleaning and sanitation of solid surfaces in the kitchen

98% plan to wash their hands with soap and water at critical times when handling and preparing food items

98% plan to divide leftovers into smaller, shallow containers to cool them quickly before storing

98 % plan to write the date on foods stored in the refrigerator or freezer

An evaluation was mailed to attendees four months after the program, and were summarized to reveal:

74 % now no longer wash their meats prior to cooking
      70% placed the refrigerator thermometer they received at the mystery dinner, and check the temperature.

61% now divide leftovers into smaller, shallow containers or cool them quickly before storing

49 % now label and date leftovers prior to storing
      46% now use a food thermometer to check product temperatures

This program included 29 individuals that had never previously attended a Cooperative Extension program.  One individual shared, “After this program I became very aware of the procedures for handwashing and noticed that when I was washing my hands, my left thumb was neglected. Since the program I have become aware of this and make sure that thumb is properly washed.”  This comment continues to be an important one in regards to food safety. With today’s COVID-19 concerns, it is essential.