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The primary objective is to reduce the risk of foodborne illness for older Americans receiving home-delivered meals. Supporting objectives include: <OL> <LI> Development of an information packet for use by preparation sites on reducing temperature abuse of home-delivered meals during preparations, storage, and delivery;<LI>Development of driver guidelines for safe transport of meals; <LI>Development of an information packet for consumers on proper handling of meals once they are received.
A six state survey is proposed of 4500 home-delivered meal consumers and 200 meal preparation sites. Consumers would be surveyed for general food safety knowledge and behavior, delivery/packaging preferences, and specific handling of meals. Sites would be surveyed for preparation, holding/delivery systems, and packaging. Results will be used for: 1-laboratory simulation of impact of typical packaging on meal temperature; 2-microbiological testing of meals using standard preparation methods; 3-consumer pamphlet on handling instructions for meals; 4-set of site guidelines on selection of packaging,handling, and delivery; 5-instruction guide for drivers in the home-delivered meals program; and 6-consumer education program. Consumer impact will be measured using a follow-up survey of consumers after they have received the consumer pamphlet and a training program.