"Healthy Kids: Germ Free" . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Doris Herringshaw, C . E C . S., B. S. M.Ed.,* Extension Agent, Family and Consumer Sciences, Wood County, Ohio State University Extension, 440 E. Poe Road, Bowling Green, O H 43402; Tel: (419) 354-9050; Fax: (4 19) 352- 74 13; E-mail: herringshaw. 1 @postofice.ag. ohio-state. edu

Mary E Longo, B.S., M.S., Extension Agent, Family and Consumer Sciences, Marion County, Ohio State University Extension, 1 100 E. Center Street, Marion, O H 43302; Tel: (740) 387-2260. Susan Zies, B.S., M.Ed., Extension Agent, Family and Consumer Sciences, Lucas County, Ohio State University Extension, 1 Government Center, Room 550, Toledo, O H 43604; Tel: (419) 213-4254

*Author for correspondence

The number of foodborne illness cases in the United States ranges from 6 mil- lion to 81 million and up to 9,000 deaths each year.' According to the Council for Agricultural Science and Technology (CAST), a large number of foodborne illnesses can be attributed to food-handling errors. It is important for the public to be educated in the risks associated with food purchasing, preparation, and storage as well as the risks and control of foodborne disease. CAST states that "appropriate educa- tional materials must be developed and used. These efforts may include tradi- tional approaches (posters, news re- ports) as well as modern approaches (computer based problem solving edu- cational packages, dissemination of in- formation into schools and homes via computer networks) ."2

Children, along with the elderly and those with compromised immune systems, are the most susceptible to foodborne illness. Personal hygiene habits are formed at an early age, af- fecting food-handling habits for a life- time. Daycare providers have the op- portunity to expose young children to a variety of experiences related to es- tablishing positive food safety practices. Women with preschool and elemen- tary school children have been joining the labor force in numbers; therefore,

the need for child care continues to grow.3 It is essential that care givers practice proper food-handling tech- niaues in the davcare environment. and children need to increase their knowl- edge of food safety and adopt proper handling techniques.

Nationally, Extension programs are recognized for quality food safety ma- terials. "Healthy Kids: Germ Free" was designed by Extension Family and Consumer Sciences professionals to meet the educational needs of daycare

providers and school-aged children. The objective of this project was to in- crease use of recommended food-han- dling techniques among before- and after-school care providers in order to eventually reduce foodborne illness. The packaged program contains mate- rial suitable for training child care providers, babysitters, and community volunteers regarding safe handling practice^.^ The materials are adaptable to church groups and organizations who prepare and serve food.

KeepH Food Hc

Colc' -DO

one

Figure 1. Mini-Poster: "Keep Hot Food Hot, Cold Food Cold."

"HEALTHY KIDS: G E R M FREE" R E S O U R C E PACKET

Components of this educational model include five food safety fact sheets, nine colorful mini-posters, a leader's guide, and a program evaluation sheet for providers. The resource materials used to instruct daycare providers contain information to teach food safety to children with the addition of two age- appropriate activity booklets (for 6 t o 8 year olds and 9 to 11 year olds).This article focuses on the adult training components.

The food safety fact sheets rein- force the importance of proper food safety techniques from purchase to end use. Each leaflet provides up-to-date research based on educational infor- mation. Child care staff. individuals. or groups can be instructed on food safety with these easy to use, reproducible fact sheets.

Nine mini-vosters are cross-refer- enced with fact sheets to provide rein- forcements and visual support for ed- uca t iona l messages. T h e glossy, two-color posters are ready to be dis- played in appropriate areas of the child care facility or home (Fig. 1).

The leader's guide contains teach- ing ideas and hands-on, educational activities fo r t ra ining chi ld care providers and involving children in good health habits.

A 3-month follow-up evaluation is included for providers who use the ed- ucational packet for training. Each evaluation includes questions about demographic information, knowledge gained, and behavior change of partic- ipants. Providers complete a checklist that includes identification of ways to prevent foodborne illness and safe food-handling techniques that they

adopted as a result of "Healthy Kids: Germ Free."

INSERVICE SEMINARS AND EVALUATION

Five inservices were conducted with before- and after-school care providers. Sixty-seven care givers attended these inservices, w h i c h introduced the "Healthy Kids: Germ Free" resource packet. At each inservice, the authors demonstrated the learning activities that were in the resource packet.

Training activities included a hand washing activity, a game on safe food storage temperatures, a visual illustrat- ing bacterial growth, and a question- and-answer session on safe food-han- d l ing pract ices . T h e evaluat ion techniaue used to indicate imvact of this food safety education program was a post-test questionnaire at the end of t h e m e e t i n g a imed at daycare providers. The post-test questionnaire addressed knowledge of food safety and commitment to handling food safely and asked for two food safety practices that the participant will implement in t h e fu ture . T h i r t y - t h r e e daycare ~roviders were trained. Ninetv-three percent of the child care providers re- ported increased knowledge in the ar- eas of hand washing, food storage, dan- ger zone, and bleach solution on the end of meeting evaluation. One hun- dred percent reported that they had an increased commitment to handling food safely, and 94% of participants shared at least one food safety practice that they will implement.

Three hundred and ten educational packets have been distributed nation- wide to State Extension food safety specialists, teachers, child care profes- sionals, and Extension educators.

Daycare providers can provide crit- ical food safety information to our young children. The "Healthy Kids: Germ Free" program is one way to raise awareness about foodborne ill- ness prevention.Although this article is focused on the adult learner, with the additional two activity sheets, a child learner version is a second component in the educational packet.

N O T E

Copies of "Healthy Kids: Germ Free" are available at a cost of $7.00 from O h i o State University Extension, Wood County, 440 E. Poe R o a d , Bowling Green, O H 43402.

ACKNOWLEDGMENT

The authors would like to thank Dr. Lydia Medeiros, Ohio State University Extension Specialist, Nutrition, for support and technical assistance on the USDA Food Safety Project Number 96-EFSF-0-3500.

REFERENCES

1. Mead PS, Slutsker L, DietzV, et al. Food-related illness and death in the United States. Emerg Infect Dis 1999;5:607-25.

2. Council for Agricultural Science and Technology. F o o d b o r n e pathogens: risks and consequences. Task force report no. 122.Ames, IA: Council for Agricultural Science and Technology, 1994.

3. U.S. Department of Labor. Occu- pational outlook handbook. Bul- letin no. 2500. Washington, D C : U.S. Government Printing Office, 1998.