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Developing a food safetytraining program  for volunteers   larry ramdin and yamen homsi
 

Developing a food safetytraining program for volunteers larry ramdin and yamen homsi

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    Developing a food safetytraining program  for volunteers   larry ramdin and yamen homsi Developing a food safetytraining program for volunteers larry ramdin and yamen homsi Presentation Transcript

    • Implications for program planning in designing a food safety training program for volunteer groups Presented by Larry Ramdin Yamen Homsi
    • Local Event
      • Boston Globe March 8 2010: Health laws halt hot meal program
        • Nine homeless men fall ill to gastrointestinal illness after eating chili prepared by Medfield Church
    • Introduction
      • Background
      • Significance of food safety
      • Stakeholders
      • Regulatory Environment
      • Goals
      • Objectives
      • Implications for program planning
      • Challenges
      • The disease transmission process
      • Questions
      • CDC Estimates:
      • 76 Million Cases of Foodborne illness per year
      • 325 000 hospitalizations
      • 5000 deaths
      • $2.9 - 6.7 Billion attributed to cost of Foodborne illness
      • Foodborne illness is preventable
      Significance of food safety
    • Background The US activities regarding food safety include: 1-Establishment of safety standards 2-Monitoring and inspection 3-Tracking food safety problems 4- Protecting the food supply 5-Federal regulation. Many agencies are involved in food safety: Local and State Health departments, FDA, CDC, US Department of Agriculture, Environmental Protection agency(EPA), and many others.
    • Stakeholders
      • Volunteer groups: Church groups, Fraternal societies, Youth groups
      • Public Health Departments- Local, State and Federal, Health Educators
      • People who eat food prepared by volunteers
      • Healthcare providers
      • Insurance companies and Law practitioners
    • Regulatory Environment
      • Massachusetts food regulations exempt Volunteer groups from having mandatory food safety certification/training(105CMR590)
      • Volunteers come from a wide cross section of society
      • Foodborne illnesses related to foods prepared by volunteer group
    • Goals
      • To give volunteers basic knowledge in food safety
      • Significantly reduce risk of transmission of food borne illness agents
    • Objectives
      • Demonstrate basic handwashing
      • Understand types of Foodborne illnesses and hazards
      • Understand ways foodborne illness agents can be transmitted
      • Understanding of proper cleaning and handling of Food equipment
      • Increase safe food handling habits in volunteer groups
    • Types of foodborne illness
      • Infection: Bacteria or virus(Hepatitis A), salmonella
      • Intoxication(toxin) The poison produced by the organism or present in the food gets you sick. ( Staphylococcus , Botulism, Aflatoxin, Seafood toxins
      • Chemicals, metals, pesticides.
      • Some illnesses take 72 hours or longer
    • Implications for Health education and program planning
      • Developing a program that shows the relationship between unsafe food handling and the resulting illness.
      • Health education program must be relevant to the participants
      • Health education must have outreach component
      • designed for volunteer groups.
      • An understanding of demographics and educational levels gained through a needs assessment
    • Implications for health education and program planning
      • Develop a training program that is appropriate to the needs of the volunteer groups
      • A delivery process that is also appropriate for volunteers groups
      • An evaluation procedure to identify outcomes of program , identify shortcomings that will allow for improvement
    • Challenges
      • Ensure Volunteers continue hygiene habits every time they prepare and serve food.
      • Training challenges because there is no fixed volunteer population
      • Not becoming an impediment to volunteering
      • Program has to address just in time training for specific tasks
      • Appropriate time and location
    • Challenges
      • Appropriateness to volunteer population
      • Training methods to accomplish maximum habit change while keeping it simple (flexibility)
      • Design to meet all demographic and educational levels
      • Availability of resources to design and deliver the information in a manner that is acceptable to the volunteer groups
    • Questions
      • Looking at the objectives , please identify the learning domains in each objective (some may utilize more than one domain)
    • Questions
      • As part of the planning process developing a food safety program for volunteers do you think that a needs assessment is necessary and why?
    • References
      • Mckenzie, Neiger and Thackeray : Planning , implementing,& evaluating Health Promotion Programs A Primer fifth edition. Pearson 2009
      • Watson, Mary. Systems Approach Workbook for Health Education and Program planning. Jones and Bartlett, 2011
      • 10CMR590
      • Health laws halt hot meal program . Boston Globe March 8 2010
      • http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm
      • h ttp:// www.foodinsight.org/Resources/Detail.aspx?topic = Background_on_Food_Safety_and_Defense