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

  1. 1. Implications for program planning in designing a food safety training program for volunteer groups Presented by Larry Ramdin Yamen Homsi
  2. 2. Local Event <ul><li>Boston Globe March 8 2010: Health laws halt hot meal program </li></ul><ul><ul><li>Nine homeless men fall ill to gastrointestinal illness after eating chili prepared by Medfield Church </li></ul></ul>
  3. 3. Introduction <ul><li>Background </li></ul><ul><li>Significance of food safety </li></ul><ul><li>Stakeholders </li></ul><ul><li>Regulatory Environment </li></ul><ul><li>Goals </li></ul><ul><li>Objectives </li></ul><ul><li>Implications for program planning </li></ul><ul><li>Challenges </li></ul><ul><li>The disease transmission process </li></ul><ul><li>Questions </li></ul>
  4. 4. <ul><li>CDC Estimates: </li></ul><ul><li>76 Million Cases of Foodborne illness per year </li></ul><ul><li>325 000 hospitalizations </li></ul><ul><li>5000 deaths </li></ul><ul><li>$2.9 - 6.7 Billion attributed to cost of Foodborne illness </li></ul><ul><li>Foodborne illness is preventable </li></ul>Significance of food safety
  5. 5. 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.
  6. 6. Stakeholders <ul><li>Volunteer groups: Church groups, Fraternal societies, Youth groups </li></ul><ul><li>Public Health Departments- Local, State and Federal, Health Educators </li></ul><ul><li>People who eat food prepared by volunteers </li></ul><ul><li>Healthcare providers </li></ul><ul><li>Insurance companies and Law practitioners </li></ul>
  7. 7. Regulatory Environment <ul><li>Massachusetts food regulations exempt Volunteer groups from having mandatory food safety certification/training(105CMR590) </li></ul><ul><li>Volunteers come from a wide cross section of society </li></ul><ul><li>Foodborne illnesses related to foods prepared by volunteer group </li></ul>
  8. 8. Goals <ul><li>To give volunteers basic knowledge in food safety </li></ul><ul><li>Significantly reduce risk of transmission of food borne illness agents </li></ul>
  9. 9. Objectives <ul><li>Demonstrate basic handwashing </li></ul><ul><li>Understand types of Foodborne illnesses and hazards </li></ul><ul><li>Understand ways foodborne illness agents can be transmitted </li></ul><ul><li>Understanding of proper cleaning and handling of Food equipment </li></ul><ul><li>Increase safe food handling habits in volunteer groups </li></ul>
  10. 10. Types of foodborne illness <ul><li>Infection: Bacteria or virus(Hepatitis A), salmonella </li></ul><ul><li>Intoxication(toxin) The poison produced by the organism or present in the food gets you sick. ( Staphylococcus , Botulism, Aflatoxin, Seafood toxins </li></ul><ul><li>Chemicals, metals, pesticides. </li></ul><ul><li>Some illnesses take 72 hours or longer </li></ul>
  11. 11. Implications for Health education and program planning <ul><li>Developing a program that shows the relationship between unsafe food handling and the resulting illness. </li></ul><ul><li>Health education program must be relevant to the participants </li></ul><ul><li>Health education must have outreach component </li></ul><ul><li>designed for volunteer groups. </li></ul><ul><li>An understanding of demographics and educational levels gained through a needs assessment </li></ul>
  12. 12. Implications for health education and program planning <ul><li>Develop a training program that is appropriate to the needs of the volunteer groups </li></ul><ul><li>A delivery process that is also appropriate for volunteers groups </li></ul><ul><li>An evaluation procedure to identify outcomes of program , identify shortcomings that will allow for improvement </li></ul>
  13. 13. Challenges <ul><li>How to ensure Volunteers continue hygiene habits every time they prepare and serve food. </li></ul><ul><li>Addressing a changing volunteer group </li></ul><ul><li>Not becoming an impediment to volunteering </li></ul><ul><li>Program has to address just in time training for specific tasks </li></ul><ul><li>Appropriate time and location for training </li></ul>
  14. 14. Challenges <ul><li>Appropriateness to volunteer population </li></ul><ul><li>Training methods to accomplish maximum habit change while keeping it simple (flexibility) </li></ul><ul><li>Design to meet all demographic and educational levels </li></ul><ul><li>Availability of resources to design and deliver the information in a manner that is acceptable to the volunteer groups </li></ul>
  15. 15. Questions <ul><li>Looking at the objectives , please identify the learning domains in each objective (some may utilize more than one domain) </li></ul>
  16. 16. Questions <ul><li>As part of the planning process developing a food safety program for volunteers do you think that a needs assessment is necessary and why? </li></ul>
  17. 17. References <ul><li>Mckenzie, Neiger and Thackeray : Planning , implementing,& evaluating Health Promotion Programs A Primer fifth edition. Pearson 2009 </li></ul><ul><li>Watson, Mary. Systems Approach Workbook for Health Education and Program planning. Jones and Bartlett, 2011 </li></ul><ul><li>10CMR590 </li></ul><ul><li>Health laws halt hot meal program . Boston Globe March 8 2010 </li></ul><ul><li>http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm </li></ul>
  18. 18. <ul><li>http://www.foodinsight.org/Resources/Detail.aspx?topic=Background_on_Food_Safety_and_Defense </li></ul><ul><li>ServSafe Essentials 6 th edition :National Restaurant Foundation. 2000 </li></ul>

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