Protect Food from Microbial Contamination through Food Safety Education

Connections Child Care Porvider Food Safety Training
According to the Center of Disease Control and Prevention (CDC), the most commonly reported risk factors that contribute to foodborne disease are improper temperature, inadequate cooking time, poor personal hygiene, contaminated equipment, and foods from unsafe sources. Therefore child care providers follow certain guidelines to control the risk factors that contribute to foodborne disease. With continuing education in Food Safety Child Care Providers credentials are kept current with the latest information and health risks. Agents provide yearly training to help providers earn credits in needed areas to comply with state and federal regulation. Topics covered in Food Safety Training included: cold storage, proper thawing, cooling, proper preparation of food, hand washing and glove use. Certificates are provided for all participants who attend the training and a copy is placed in their file for reference purposes. 48 Connections (child care providers) completed a 2 hour training the first group met on April 15, 2010 at Churchrock Chapter House and the second group met at Rock Springs Chapter House on August 12, 2010. Evaluation was provided by Connections and results will be provided for the extension agent.

In continuing with Food Safety Training on November 18, 2009, 38 Child Care Providers received their certificate of completion for a one hour training held at the Chichiltah Chapter House in conjunction with Nutrition training. Both trainings were provided by the extension agent at the request of the Navajo Nation Child Care & Development Fund Program. Food safety topics covered during the session included relevant topics mentioned in the preceding paragraph.

Most food-borne illness cases go unreported each year mainly, because individuals have little or no knowledge of the symptoms related to Salmonella, Escherichia coli and of the most important challenges are the new food pathogens. The individuals who are at risk from food-borne illness include pregnant women, unborn/newborn infants, toddlers and the elderly.
In McKinley County the risk of food-borne illness is higher than most cities due to poverty and the lack of utilities in remote areas. For example, McKinley County has the largest number of households with no indoor running water, or electricity supplied to their homes. Many of the people haul water from water outlets throughout the county that are transported in large tanks in the back of their personal trucks and their electricity is still supplied from kerosene lamps.

Zuni Food Distribution Program
Preparing foods using safe and sanitary handling and proper preparation techniques is not always the first priority when cooking. Many people forget some of the most common practices: keeping hands and surfaces clean, proper cooling, and preventing cross contamination while preparing meals. In order to prevent some of the foodborne diseases, Food Safety programs have been provided for the last 2 "Kitchen Creations" schools provided in 2009-2010 through the Zuni Food Distribution Program Grant. The County Agent and CDE worked together to provide a Food Safety training for each of the 7 schools. Participants from the last two schools gained knowledge of food safety practices through various activities and presentation. They were surprised to learn how easy it is to be unsafe while preparing meals at home. They were reminded of food poisoning symptoms and given an updated handout to keep for their records. They were also given the Orange Agro Guard bags provided by NMSU/Southwest Border Food Safety & Defense Center they have several handouts and incentivives pertaining to Food Safety. A total of 43 adult attended the Food Safety Training on April 14, 2010 and June 2, 2010. Evaluation was provided by the Zuni Food Distribution Program. Results are pending.

Elena Bowers has signed on to support Protect Food from Microbial Contamination through Food Safety Education within McKinley County.

Food safety classes are a regular part of the Home Economists work in Bernalillo County. This past year food safety classes were offered to the ICAN/EFNEP educators, senior citizen groups, at community centers and with church groups. Calls on food safety topics are handled daily and information shared and educational materials are mailed throughout the county.

Food preservation education in Bernalillo County has grown in interest and many people for the first time ever are seeking classes that teach how to preserve food first of all safely, and economically. NMSU AGRO GUARD provided the Home Economist with any helpful tools and research based information to share with students on safe food preservation practices. The summer of 2010 the Home Economist taught 12 food preservation classes in the county and 6 were lab hands on classes at the Cooperative Extension facilities. These classes which were attended by some 120 people were; canning, jam and jelly making, pickling and freezing and drying. Another six classes were given to a variety of audiences, church groups, master gardeners, and various clubs and community centers where food preservation techniques and safety practices were shared. The county has seen an increase in home gardens and there were many questions on what to do with all the produce once it was harvested. Using Cooperative Extension curriculum and handouts good research based education was share with many through these classes and through numerous phone consultations.