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, Green River Area Family and Consumer Sciences Extension Agents 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. Majority of the Green River Area 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.

Agents developed materials to deliver this information included a PowerPoint presentation, information booklet, and educational publication. The Green River Area Family and Consumer Science Extension agents collaborated with our Extension Specialist for Instructional Support to record and upload this lesson to the Green River Area Homemakers Youtube channel. Approximately 134 homemaker members attended the training at their club meetings by watching it on the YouTube channel. 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.

A written survey given after the training showed that 99% of the participants could identify food safety practices including how to store pasta properly and the dangers of consuming raw pasta products. Some comments from the evaluations about what they liked best included - Very informative, seeing how easy it is to make your own pasta, enthusiasm of instructors and food.