Food Protection Trends - November 2009 - 795

they handle raw meat as a result of reading the label (34, 39, 48). These studies found that people were more likely to remember the message to avoid cross contamination than any other. In 1997, President Clinton announced the National Food Safety Initiative (15, 33). This measure established the Partnership for Food Safety Education, a not-forprofit organization of government agencies, food industry, nutrition/food safety professional societies, and consumer groups. The Partnership’s mission is to educate consumers to protect themselves from bacteria (FightBAC®) and reduce risk of foodborne illness by following 4 simple practices: CLEAN: Wash hands and surfaces often SEPARATE: Don't crosscontaminate! COOK: Cook to proper temperature CHILL: Refrigerate promptly The partnership provides a coordinated and consistent set of food safety messages based upon consumer-tested information and graphics. Messages are developed through public opinion research and expert scientific and technical review. Information is distributed through mass media, public service announcements, the Internet, point-of-purchase, and school and community initiatives. Material is available to use nationwide by public health, nutrition, food science, education, and special constituency groups. USDA, FDA, and others in the Partnership sponsor a “Partner’s Toolkit” that contains flyers, posters, and a CD with additional educational material. “Consumer Education Planning Guides” mailed to food safety educators include media material such as a press release and public service announcements as well as fact sheets, FightBAC brochures, and food-safety related games and activities. Although these tools are available, they are not used as widely as they could be. Food safety educators indicate that their available time is a limitation (16). Over 30% of educators responding to a USDA survey report that they spend less than 25% of their time on food safety education, with the rest of the time devoted to various other food, nutrition, and health topics. Only 15% of educators spend 50 to 75% of their time on food safety education. Restricted funding is also a limitation. Twenty percent of educators have annual budgets for food safety education of less than $5,000. The availability of additional resources in terms of both finances and staff could result in more extensive delivery of the FightBAC message. Use of a thermometer to verify adequate cooking is a key component of the Partnership message to cook to proper temperature. The Research Triangle Institute evaluated the effectiveness of the Thermy™ educational material used nationally to promote use of a food thermometer (37). McCurdy and colleagues also explored consumer attitudes toward food thermometers (26). Both groups found that participants already believed they prepared meat safely. People relied on color and were not aware of the importance of using a food thermometer. Some were not familiar with food thermometers and did not know how to read or interpret the results. Consumers suggested developing messages that emphasized that using a thermometer is the only way to be sure the food has reached a sufficiently high temperature to destroy foodborne bacteria, using a thermometer will help protect children or elderly persons, and using a thermometer improves food quality because the food will not be over-cooked. Consumers report that they are reluctant to use thermometers to cook small or thin meat items because they lack the time, forget, are too lazy, or lack confidence in accurately positioning the thermometer in thin cuts of meat (26). As a result of these findings, comprehensive guide to using a thermometer when cooking thin portions of meat was developed by Washington State University Extension and the University of Idaho (41). Now You’re Cooking … Using a Food Thermometer! uses color illustrations to demonstrate that brown meat may not have reached 160°F. Further, the brochure describes different types of thermometers, demonstrates how to use a thermometer to determine end point temperature in burgers, and describes with text and illustrations how to most effectively cook a burger to the recommended end point temperature. USDA, in partnership with others, developed educational material targeted to specific audiences. Listeriosis and Pregnancy — What is Your Risk? produced by the Association of Women’s Health, Obstetric and Neonatal Nurses, the International Food Information Council Foundation, USDA, and US Department of Health and Human Services in 2001 utilizes the four FightBAC messages in conjunction with text and photos to explain Listeria risk and protection practices. Protecting Your Baby and Yourself from Listeriosis, written by USDA in 2004, includes additional pictures and repeats the same basic messages. To Your Health! Food Safety for Seniors, published in 2000, targets older Americans with larger print, simple pictures, and updated end-point cook temperatures. A team of food safety educators from Washington State University, Ohio State University, and Colorado State University developed food safety materials for highest risk consumers. Available for free download are materials for persons living with HIV/AIDS, cancer, bone marrow transplants, and others (21, 28–30). These materials, developed in consultation with the target audience, included specific information on shopping, storing, cooking, and handling leftovers. Tips for using a thermometer are included, as well as updated information on safe end point temperatures of various foods. EFFECT OF EDUCATIONAL PROGRAMS ON BEHAVIOR While food safety messages are tested with the consumers, changing consumer practices is challenging. Survey results on consumer attitudes and practices indicate increased awareness in several areas: Hand washing People appear to be more aware that hand washing is an important component of food safety. NOVEMBER 2009 | FOOD PROTECTION TRENDS
Food Protection Trends - November 2009

Table of Contents for the Digital Edition of Food Protection Trends - November 2009
