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<OL><li>Decrease food borne illness by increasing consumer awareness of the food borne risks
<li>Decrease food borne illness by increasing consumer knowledge of safe handling practices.
<li>Assess effectiveness of consumer educational programs
<li>Determine the food safety perceptions, knowledge and behavior of consumers.
<li>Redesign educational materials based on new knowledge gained from behavioral research.
</ol>
Already existing food safety education materials developed through Food Safety Quality Initiative program and other sources will be collated and modified to suit the target audience of consumers on public food assistance programs. <P>Food safety information will be presented to the target audience on their scheduled visits to social services as an adjunct to the personal interview to collect data for the behavioral research. In addition, brochures, flyers, posters and other informational pieces will be offered to the target population at focus groups meetings and at social gatherings. Data collected will be analyzed using standard statistical methods and results disseminated to stakeholders.