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<OL> <LI> Identification of existing food recovery organizations in participating states. <LI> Identification of food handling/storage practices and temperatures used for holding, storage, distribution and serving of prepared and perishable foods by food recovery organizations (from distributing agencies to sources of consumption). <LI> For foods identified as high risk, develop recommendations based on HACCP principles, USDA and FDA regulations and guidelines and the Food Code for storage, distribution and serving of those foods. <LI> Development of food handling curriculum - lesson plan, fact sheets, video - for food recovery operations. <LI> Implementation of train-the-trainer programs using the safe food handling curriculum and videos developed in this project. <LI> Increased knowledge and adoption of safe food handling practices by participating food recovery program personnel and volunteers <LI> Determination and evaluation of effectiveness of training curriculum for food recovery operations. <LI> Promotion of improved nutrition and food safety for food recovery clientele.
This project will develop a strategy for preventing foodborne illness and improving nutrition in vulnerable populations in the Lower Mississippi Delta (LMD) who use the services of food recovery programs. Extension agents in each county or parish of Louisiana, Arkansas and Mississippi will ascertain names and addresses of operating food recovery programs in their respective states. Contacts with selected food recovery agencies will be made by parish and county staff to arrange for site visits by project faculty to assess food handling/distribution practices (temperature, holding times, sanitation standards) and personnel training criteria.<P> A safe food handler curriculum, including lesson plans, fact sheets, posters, transparencies and a video using LSU AgCenter and USDA food safety educational resources and information from site visits. will be developed. Collaborating agencies will participate in reviewing existing materials and incorporating innovative approaches to enhance the curriculum. <P> Evaluation instruments to measure knowledge and adoption of safe food handling practices contained in the curriculum will be developed by a graduate student under the direction of the nutrition research project member. The instruments will be administered to those participating in the training at pre, post and delayed intervals (immediately prior to, immediately after, and 6 months following training). The delayed survey will be used to evaluate retention of food safety knowledge and adoption of appropriate practices by the organization. <P>A comprehensive report on the results of the evaluation research will be written. Extension agents and key food recovery program staff will be trained in the curriculum and trained to use the curriculum to train other food recovery program staff and volunteers via distance education, group and individual presentations and videos. Food recovery agencies will train their staff and volunteers using the curriculum developed in this project. The trained Extension agents will constitute a core that will be locally available to provide further assistance, consultation and training for food recovery program staff and volunteers. After completing the "train-the-trainer" programs, Extension agents will provide on-site assistance for initial training efforts by food recovery agency personnel. The training program is designed to be such that its beneficial effects are continued even with frequent staff and volunteer turnover. Such components as simple, direct curriculum suitable for self-instruction and a core of Extension professionals (stable source) as a resource are designed to overcome the high turnover rate. Copies of food safety and nutrition education materials will be provided to food recovery agencies to distribute to their clientele. Also, these materials will be put on a Web site for access by the general public. The training of local persons for regular staff and volunteer positions will have the positive effects of introducing better food handling practices to local homes and of providing opportunities for trained individuals to make a transition to employment in the private food service sector.
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Foodborne illness is a major health concern for vulnerable individuals including those with limited income and education, the very young, elderly and chronically ill. This project will develop a strategy for preventing foodborne illness and improving nutrition in vulnerable populations in the Lower Mississippi Delta (LMD) who use the services of food recovery programs.