Not in Our Kitchen: Protecting Delaware from Foodborne Illness (2023)
Not in Our Kitchen: Protecting
Delaware from Foodborne Illness (2023)
RELEVANCE
Foodborne illnesses are a common, costly, yet preventable public health issue. According to the Centers for Disease Control and Prevention, approximately one in six Americans (nearly 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne illnesses each year (CDC, 2017). The actual incidences of hospitalization and death are probably higher, but many foodborne illnesses go undiagnosed. The State of Delaware requires a person in charge on each shift at a licensed food service establishment to be certified in food safety through an approved food safety course. In addition, individuals who want to produce certain foods from home must have an educational course that culminates in a certification exam or pass the ServSafe Food Protection Manager Certification Exam. Although not required, churches and other organizations that prepare food for the public realize the importance of educating their volunteers on the essentials of food safety.
RESPONSE
Servsafe®, Dinesafe, Food Safety for Entrepreneurs, and Canning classes are offered by the University of Delaware Cooperative Extension Family and Health and Well-Being staff. Which class is pertinent to which participant depends on the certification needed by that individual. Seventeen Servsafe® classes and one Dinesafe class were offered statewide. One Food Safety for Entrepreneurs training was offered as well.
RESULTS
One-hundred-eighty-two attended the Servsafe® Food Manager Certification classes, taking the certification exam. One hundred five of those individuals passed the exam, became certified, and met the State of Delaware requirements for the person in charge. Two individuals attended the Entrepreneur class, both passing the certification exam. In addition, 16 individuals from a local church attended a Dinesafe training program.
Post-program surveys from participants who attended Servsafe° and Dinesafe classes showed that 93% of those individuals will improve hand washing and 81% will improve personal hygiene practices in their establishments. In addition, three of the ServSafe classes were taught by a Certified Spanish-speaking ServSafe Instructor/Proctor. Twenty-eight of those Spanish-speaking participants included in the reach above attended one of these three classes. Two 101 Canning classes were offered, one in New Castle County and one in Sussex County. A total of 43 community members attended. Ten pressure canning gauges were also tested for accuracy this year.
In addition, as a result of participating in a Servsafe° or Dinesafe class, individuals responded in the following manner:
- 80% will calibrate thermometers regularly.
- 86% will thoroughly wash and sanitize all food surfaces before preparing a different food item.
- 78% will use chemical sanitizers correctly, including checking concentration.
- 82% will hold hot foods at or above 135 degrees F.
- 82% will hold cold foods at or below 41 degrees F.
PUBLIC VALUE STATEMENT
UD Cooperative Extension provides educational programs to help growers, processors, supermarkets, food service operations and consumers handle food in a manner to reduce the rick of foodborne illness.