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Extension educators have been enlisted to assist farmers in meeting requirements of the Food Safety Modernization Act Produce Safety Rule (PSR). Although food safety is a familiar topic for Extension educators, helping farmers learn how to prepare for PSR regulations is new. In this article, we describe a needs assessment conducted in the north central United States according to a modified Delphi approach. Results revealed unique characteristics of farmers in the region, least understood components of the PSR, preferences regarding educational tools, and the need for materials for varied audiences. Our process can be adapted for the purpose of determining how to assist growers in other regions in complying with the PSR.

This article describes food safety educational tools depicting safe handling of leafy greens that are available as downloadable posters to Extension educators and practitioners (www.extension.iastate.edu). Nine visual-based minimal-text colored posters in English, Chinese, and Spanish were developed for use when formally or informally educating foodservice workers about safely handling leafy greens. A three-phase methodology included the use of expert knowledge, microbial sampling, and observational study in Iowa and Kansas foodservice operations. Use of the posters was shown to have positive impacts on both microbial levels and food safety behaviors, suggesting that the posters can be useful tools for Extension personnel.

Purpose/Objectives: Recess Before Lunch (RBL) for elementary students is considered a best practice related to increased nutrient intakes at lunch, decreased afternoon behavioral issues, and increased afternoon learning efficiency; however, school characteristics, such as amount of time for lunch, offer vs. serve, and scheduling factors can influence implementation. A qualitative study to examine impacts of RBL on plate waste and school stakeholders' perceptions of third grade students' behaviors in three school districts in one Midwest state was conducted. The results were used to develop a guide that includes tools and best practices to assist schools in determination of recess scheduling. Methods: Digital photography and weight-based assessment of plate waste by meal component were collected among third-graders in three geographically distinct, independent school districts with varying student enrollments. Data were collected on two occasions in fall when recess was scheduled after lunch and again in spring when recess was scheduled before lunch. Following completion of a short survey, interviews with multiple stakeholders at each school building were conducted in fall and spring to assess views of the benefits and challenges associated with changing to recess before lunch. Results: Plate waste and fluid milk consumption varied between sites. Findings suggest other environmental influences affect food and milk consumption beyond scheduling of recess. Digital photography method of plate waste estimation was validated with comparisons to actual weights and measures. Application to Child Nutrition Professionals: Findings from this study were utilized to develop a guide to assist decision makers considering moving recess before lunch. The guide includes tools and best practices to assist schools in the determination of making the change to recess before lunch. The guide is located on the USDA State Sharing Center webpage and available as a resource to all interested parties.

Purpose/Objectives: This study reported food defense planning, training and best practices implemented in public schools in Montana, Wyoming, South Dakota, North Dakota, Iowa, Minnesota, and Wisconsin. Methods: An internet-administered survey was sent to 1,501 school food authorities or food service directors (FSDs) in public schools. Survey items included frequency of implementation of 31 food defense best practices adapted from the work of Yoon and Shanklin (2007) and Yoon (2007). Focus was on practices relating to employee management, utility security, facility security, and communication. Additional items requested information about food defense planning, food defense training, operational, and demographic characteristics. Results: Response rate was 36% (543 usable responses). Most (67.2%) survey respondents reported district enrollment < 2,500 students. The majority reported onsite (54.3%) or combination onsite/commissary (33.0%) food production systems. Few (14.5%) had a food defense plan and 21.6% reported some food defense training. Of the 31 listed practices, 16 practices had mean frequencies of implementation between "most of the time and always" (M > 4.0 on a 5-point scale with 5 = "always"). Of these, 13 practices were the responsibility of the foodservice operation, such as inspecting food packages, restricting access to food storage and production areas, training employees about safe chemical use, monitoring food production areas, securing outside entrances and storage units, restricting access to central utility controls, and having procedures to follow if utilities were compromised. Six practices (19.4%) were implemented less than "some of the time" (M < 3.0): doing criminal background checks on employees periodically after hire, implementing a policy that all delivery trucks be locked when unattended, communicating with emergency responders about food defense and food safety, communicating with administrators about food defense, and monitoring drains and water lines for tampering. Application to Child Nutrition Professionals: Food defense practices under the control of the foodservice operation had high rates of implementation. Practices that overlapped with district control, such as monitoring drains and water lines or doing criminal background checks on current employees, had low reported frequencies of implementation. There is a need to involve district administrators in food defense planning.

Increases in outbreaks of foodborne illnesses traced to fruits or vegetables have resulted in a food safety policy shift in the United States (U.S.) from reaction to a focus on prevention of outbreaks. This research assessed the knowledge and educational needs of produce growers in the north central region of the U.S. with regard to the Food Safety Modernization Act (FSMA) Produce Safety Rule, using a modified Delphi approach. The tool gathered information about educational needs and preferred methods of educational delivery from growers over two rounds, with the second round of the assessment survey informed by the first round. Through use of a ranking scale (1 representing the least understood topic and 4 the most understood topic), participants (n = 410) in the second round indicated that the least understood topics were related to biological soil amendments of animal origin (BSAAO) (mean rank 2.18) and agricultural water (mean rank 2.49). Growers preferred to obtain information from extension publications/fact sheets, printed checklists, hands-on/experiential events, and text-based information rather than from DVDs and flash drives. Based on these results, educational materials in the form of fact sheets that focused on BSAAO and agricultural water were developed for produce growers in the north central region. [ABSTRACT FROM AUTHOR]

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.jada.2004.08.029 Byline: Catherine H. Strohbehn, Shirley A. Gilmore, Jeannie Sneed Abstract: Assess perceptions of consultant registered dietitians (RDs) and dietary managers about food safety practices and Hazard Analysis and Critical Control Point (HACCP) implementation in assisted-living and long-term care facilities for the elderly.

Increases in outbreaks of foodborne illnesses traced to fruits or vegetables have resulted in a food safety policy shift in the United States (U.S.) from reaction to a focus on prevention of outbreaks. This research assessed the knowledge and educational needs of produce growers in the north central region of the U.S. with regard to the Food Safety Modernization Act (FSMA) Produce Safety Rule, using a modified Delphi approach. The tool gathered information about educational needs and preferred methods of educational delivery from growers over two rounds, with the second round of the assessment survey informed by the first round. Through use of a ranking scale (1 representing the least understood topic and 4 the most understood topic), participants (n = 410) in the second round indicated that the least understood topics were related to biological soil amendments of animal origin (BSAAO) (mean rank 2.18) and agricultural water (mean rank 2.49). Growers preferred to obtain information from extension publications/fact sheets, printed checklists, hands-on/experiential events, and text-based information rather than from DVDs and flash drives. Based on these results, educational materials in the form of fact sheets that focused on BSAAO and agricultural water were developed for produce growers in the north central region. [ABSTRACT FROM AUTHOR]

Many studies have reported the potential of genetic engineering and food irradiation. Genetic engineering enhances the quality, nutritional value, and variety of food available for human consumption and increases the [...]

Purpose/Objectives Recess Before Lunch (RBL) for elementary students is considered a best practice related to increased nutrient intakes at lunch, decreased afternoon behavioral issues, and increased afternoon learning efficiency; however, school characteristics, such as amount of time for lunch, offer vs. serve, and scheduling factors can influence implementation. A qualitative study to examine impacts of RBL on plate waste and school stakeholders' perceptions of third grade students' behaviors in three school districts in one Midwest state was conducted. The results were used to develop a guide that includes tools and best practices to assist schools in determination of recess scheduling. Methods Digital photography and weight-based assessment of plate waste by meal component were collected among third-graders in three geographically distinct, independent school districts with varying student enrollments. Data were collected on two occasions in fall when recess was scheduled after lunch and again in spring when recess was scheduled before lunch. Following completion of a short survey, interviews with multiple stakeholders at each school building were conducted in fall and spring to assess views of the benefits and challenges associated with changing to recess before lunch. Results Plate waste and fluid milk consumption varied between sites. Findings suggest other environmental influences affect food and milk consumption beyond scheduling of recess. Digital photography method of plate waste estimation was validated with comparisons to actual weights and measures. Application to Child Nutrition Professionals Findings from this study were utilized to develop a guide to assist decision makers considering moving recess before lunch. The guide includes tools and best practices to assist schools in the determination of making the change to recess before lunch. The guide is located on the USDA State Sharing Center webpage and available as a resource to all interested parties. [ABSTRACT FROM AUTHOR]

An aging population, a trend toward eating away from home, and an increase in foodborne disease outbreaks associated with leafy greens have generated food safety concerns with regard to foodservice operations serving older adults. The objective of this study was to determine the effectiveness of a minimal-text food safety poster intervention in changing the microbial status of leafy greens and food contact surfaces at selected foodservice sites. A minimal-text poster intervention was placed in foodservice operations within Iowa and Kansas. Samples were collected before, 1 month after, and 3-4 months after the intervention (total samples per location per visit). Leafy green samples were taken at three stages of preparation. Samples were screened for Listeria monocytogenes, Escherichia coli O157 and Staphylococcus aureus and enumerated for aerobic plate counts (APC), coliforms, and fecal coliform (FC) counts. All samples were negative for pathogens tested; APC and coliform counts were not significantly different before and after intervention (P < 0.05). After intervention, FC counts in samples of leafy greens from hospitals and restaurants were significantly lower than before intervention (P < 0.0004). The reduction in FC after intervention suggests that minimal-text food safety poster messages may decrease the risk of foodborne disease in foodservice establishments. [ABSTRACT FROM AUTHOR]

This study assessed knowledge and behaviors related to glove use by college and university dining hall student workers (N = 32). Almost all participants were under the age of 25 (Generation Y/New Millennial); 58% were Caucasian and 75% were U.S. citizens. Control (N = 16) and treatment groups (N = 16) were administered a knowledge assessment (10 items, yes/no/don't know response options) and observed for a 2-hour work period to determine compliance with Food Code recommendations on glove behaviors (64 total person-hours of observation). An intervention flyer based on a social-marketing approach and limited-text, I'm Gloving It!, that addressed the How, Why and When of proper glove use was included in the training for the treatment group. Knowledge was fairly high, with 90% or more correct responses given for 6 of the 10 items. However, observational data showed non-compliance with Food Code recommendations in both groups, although non-compliance was lower in the treatment group, suggesting that the intervention was successful. Managers employing multiple generations and cultures in their workplaces should consider use of similar interventions to reach staff of diverse characteristics. [ABSTRACT FROM AUTHOR]

Research Objectives Describe patterns of milk consumption and identify student preferences based on availability of flavors at seven districts in the Midwest. Methods Waste from 567 milk containers sold as part of NSLP in various grades at seven districts with different characteristics was analyzed. Observational data were collected with a structured checklist and included environmental influences (e.g. type and location of milk cooler). Milk waste was measured at tray return/waste areas at all sites for each type of milk sold. Mean volume wastes and per carton waste averages were calculated for each type of milk sold by district and overall. Results Fat free unflavored and fat free chocolate flavored milk were offered in all districts while three also offered strawberry; flavored milk was most preferred with highest selection and consumption rates. Unflavored milk average market share was 22%; market share was taken from chocolate when strawberry was added. Overall, 33% of all milk sold was wasted with district averages ranging 11.67 % to 43.47%. Average unflavored milk waste ranged 12.5% to 60.9% while flavored milk waste ranged 11.2% to 39.8%. In every school district, milk waste averages were lower among flavored than unflavored milk. All milk was sold in fiberboard 8 ounce containers, one district offered straws, all districts scheduled 20 to 25 minutes for lunch period, half of milk coolers were at beginning of the line and all were one sided, drop door coolers. Application of Results More research is needed to investigate impacts of food costs and inventory management of milk beverages, and effects of more choices on waste. Multiple choices affect service time, which means less time for eating and socialization. Nutrition program administrators should carefully consider popularity, inventory management and environmental factors when determining types and number of milk choices for cafeterias in their districts [ABSTRACT FROM AUTHOR]

The article discusses a study on Iowa growers' perceived benefits and obstacles in marketing to restaurants and institutional food service operations. It presents the objectives of the study. The procedures for the study, including the methodology, are given. It also provides the characteristics of the growers.