Food Safety and Sanitation
Research and Reports
2003
Position of the American Dietetic Association: food and water safety report. J Am Diet Assoc. 2003;103:1203-1218.
Thorpe M. Prevention of foodborne illness and the role of the dietitian. J Am Diet Assoc. 2003;103:20-22.
2002 and earlier
Buzby JC. Effects of Food-Safety Perceptions on Food Demand and Global Trade. Economic Research Service, U.S. Department of Agriculture, Changing Structure of Global Food Consumption and Trade Report No.1, 2001.
Changes in Consumer Knowledge and Behavior. Washington, D.C: US Dept of Agriculture; 2002. Food Safety and Inspection Service Report.
Coussement PAA. Inulin and oligofructose: safe intakes and legal status. J Nutr. 1999;129:1412S-1417S.
Getting MA, Kiernan NA. Practices and perceptions of food safety among seniors who prepare meals at home. J Nutr Educ. 2001;33:148-154.
Jay LS, Comar D, Govenlock LD. A national Australian food safety telephone survey. J Food Prot. 1999;62:921-928.
King JC, Black RE, Doyle MP, Fritsche KL, Halbrook BH, Levander OA, Meydani SN, Walker WA, Woteki CE.Foodborne illnesses and nutritional status: a statement from an American Society for Nutritional Sciences Working Group. J Nutr. 2000;130:2613-7.
Lau D, Coleman P, Krondl M. Delayed consumption of home-delivered meals by elderly recipients 75+. J Am Diet Assoc. 1994;94(suppl):A-61. Abstract.
Lipner HS, Bosler J, Giles G. Volunteer participation in feeding residents: training and supervision in a long-term care facility. Dysphagia. 1990;5:89-95.
Mead PS, Slutsker L, Dietz V, McCraig LF, Bresee JS, Shapiro C, Griffin PM, Tauxe RV. Food-related Illness and Death in the United States. Emerg Infect Dis. 1999;5:607-625.
Multistate outbreak of Escherichia Coli O157:H7 infections associated with eating ground beef-United States, June-July 2002. MMWR. 2002;51:637-639.
Preliminary FoodNet Data on the Incidence of Foodborne Illnesses-Selected Sites, United States, 2001. Morbidity and Mortality Weekly Report-CDC. 2002;51:325-329.
Puckett RP. Food safety in long-term care facilities.Top Clin Nutr. 1998;14(1):16-25.
Report: PR/HACCP Rule Evaluation Report on Changes in Consumer Knowledge, Behavior, and Confidence. Washington, DC: US Department of Agriculture; 2001.
Voetsch A, Angulo F, Rabatsky-Ehr T, et al. Laboratory practice in FoodNet sites, 1995--1999. Conference on Emerging Infectious Diseases. Atlanta, Georgia, March 2002.
Woteki CE. Dietitians can prevent listeriosis.Am Diet Assoc. 2001;101:285-6.
Woteki CE, Facinoli SL, Schor D. Keep food safe to eat: healthful food must be safe as well as nutritious. J Nutr. 2001;131:502S-509S
Yang S, Leff MG, McTague D, Horvath KA, Jackson-Thompson J, Murayi T, Boeselager GK, Melnik TA, Gildemaster MC, Ridings DL, Altekruse SF, Angulo FJ. Multistate surveillance for food-handling, preparation, and consumption behaviors associated with foodborne diseases: 1995 and 1996 BRFSS food-safety questions. Mor Mortal Wkly Rep CDC Surveill Summ. 1998;47:33-57.
Resources
2004
Home Food Safety. New website for professionals and consumers; includes seasonal tips in English and Spanish, home food safety quiz, streaming video and free printer-friendly tools. ADA and ConAgra Foods Foundation.
Safety of genetically engineered foods. For professionals and consumers; National Research Council Institute of Medicine report; unintended changes in genetically altered foods that have been could adversely affect human health.
2003
The "Bad Bug Book" (2003). For professionals and consumers, this handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. US Food and Drug Administration. (888) 463-6332.
Cooking for Crowds: A Volunteer's Guide to Safe Food Handling (2003). For professionals and consumers, this manual offers practical food safety strategies for nonprofit organizations. Department of Food Science, Penn State University. (814) 865-0640.
Elder Nutrition and Food Safety (ENAFS) Curriculum (2003). For professionals, this curriculum is designed to reduce nutritional and health risks through interactive educational experiences. Includes background information for educators, lesson outline, interactive discussion, hands-on activities, references, evaluation form, consumer handouts, and overhead masters. English and Spanish; some lessons include Haitian Creole or Vietnamese versions. University of Florida-IFAS Extension Bookstore. (800) 226-1764.
Grill It Safely! (6/2003). For consumers, this flyer provides checkpoints for safe grilling the next time you fire up the grill. University of Nebraska Lincoln. (402) 441-7180.
Hand Hygiene in Retail & Food Service Establishments (5/2003). For professionals and consumers, this fact sheet provides information about proper ways to handwashing to prevent the transmission of pathogens that can result in foodborne illnesses. U. S. Food and Drug Administration.
(888) 463-6332.
Kitchen and Pantry Pests: Cockroach Control Manual. For professionals and consumers, this manual provides information on how to control pest problems in a kitchen. University of Nebraska Cooperative Extension. (402) 441-7180.
Kitchen Thermometers (7/2003). For professionals and consumers, this fact sheet offers technical information on the usage of kitchen thermometers to prevent foodborne illness. Also available in Spanish. Food Safety and Inspection Service. (800) 256-7072.
Proper Care and Handling of Fruits and Vegetables from Purchase to Preparation (2000). For professionals and consumers, this safety sheets offer tips on how to handle, store and prepare fruits and vegetables properly to reduce foodborne illness. Penn State, Department of Food Science. (814) 865-5444.
Stop the Spread of Germs: Actions for Schools. For professionals and consumers, this website provides guidance and downloadable resources on hand washing and preventing the spread of germs. Centers for Disease Control and Prevention. (800) 232-2522.
The International Association for Food Protection. For professionals and consumers, this website offers information of the latest scientific, technical, and practical developments in food safety and sanitation. International Association for Food Protection. (515) 276-3344.
2002 and earlier
Assuring the Safety of Eggs and Egg Dishes Made From Raw, Shell Eggs (2001). For consumers, this fact sheet contain sections on Receiving Eggs and Egg Products, Preventing Contamination, Cooking and Serving, Cooling, Hot or Cold Holding, Consumer Advisory, and Added Safeguards for Highly Susceptible People. Center for Food Safety and Applied Nutrition,
U.S. Food and Drug Administration.
Be Food Safe! Curriculum Unit for Nutrition Education Assistants (2000). For professionals, this package includes background information, appendices, lesson plans, posters, and hands-on activities, in addition to supplement with references and ordering information, camera-ready materials with handouts in English, Spanish, Vietnamese, Chinese, Cambodian, Lao, and Hmong. University of California, Division of Agriculture and Natural Resources. (800) 994-8849.
Catalog of Food, Nutrition and Health Resources. For professionals, this on-line catalog links to various sites offering food, nutrition and health resources. Sites include: Food Safety - The new Food Domain, Food Preservation; On-Line Newsletters for Food, Nutrition and Health; Food and Nutrition Conference Materials March 2002 - 1997; and Educational Products available from Food, Nutrition and Health Programs. Michigan State University Extension, Children Youth and Family, Food Nutrition and Health Programs. (517) 353-9102.
Cooking for Groups: A Volunteer's Guide to Food Safety. For consumers, this brochure helps volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings. The food may be prepared at the volunteer's home and brought to the event, or prepared and served at the gathering. Available in Spanish. Food Safety and Inspection Service. (800) 535-4555.
Countering Bioterrorism and Other Threats to the Food Supply (2001). For professionals and consumers, this website, created by the FDA, USDA, and several other federal and state public health-related agencies, has information on bioterrorism and other threats to the food supply, such as pathogens. www.FoodSafety.gov
"Dr. X and the Quest for Food Safety." For professionals and consumers, this video features a savvy food scientist, Dr. X, and a student who introduces and reinforces the science concepts of food safety from the farm to the table. Dr. X explores behind-the-scenes research in laboratories and the latest food safety technologies that affect the foods we eat. Students learn how microbes live, grow and spread, and they meet real-life scientists working in a variety of food science careers. National Science Teachers Association. (703) 243-7100.
Don't Get Bugged By a Foodborne Illness. For professionals, this game includes general consumer safety materials. A fun way to help people 12 years and up to understand and use food safety practices. Each set comes with a quiz bowl version to use at health fairs, school fairs, or clinics plus a "bingo version" to use in any setting. University of Nebraska Cooperative Extension.
(402) 441-7180.
Effects of Food-Safety Perceptions on Food Demand and Global Trade (2002). For professionals and consumers, this article (PDF format) is about food safety emerging as an important global issue with international trade and public health implications. Economic Research Service, USDA. (800) 999-6779.
Facts about Listeriosis. For consumers, this website provides information about listeriosis including symptoms, risk factors, how does Listeria gets into food?, can listeriosis be prevented? and what is the government doing about listeriosis?. It also provides technical information and useful links. Also available in Spanish. Centers for Disease Control and Prevention. (404) 639-3311.
Food & Nutrition News (1997). For professionals, this newsletter focuses on food safety including information on HAACP guidelines, antibiotics, hormones, BSE (Bovine Spongiform Encephalopathy), and on-line resources. A free subscription is offered to qualified food, nutrition and health care professionals. National Cattlemen's Beef Association's Education Department.
Food Code (2001, 1999, 1997). For professionals, this is a reference that guides retail outlets such as restaurants and grocery stores and institutions such as nursing homes on how to prevent foodborne illness. Local, state and federal regulators use the FDA Food Code as a model to help develop or update their own food safety rules and to be consistent with national food regulatory policy. Food and Drug Administration on-line (http://vm.cfsan.fda.gov).
Food and Family (Food) Safety Tips (1999). For consumers, this website, by Kraft foods, offers much food safety information. Sections include: top 10 food handling tips, what's your food safety IQ, leftovers 101:storing and reheating, food focus, and seasonal safety - including holiday foods, turkey tips, and stormy weather. Kraft Foods, Inc.
Food Safety: An Educational Video for Institutional Food Service Workers. For professionals, this video gives the newest food safety advice from the FDA, the Center for Disease Control and Prevention (CDC), and the Health Care Financing Administration (HFCA) for those serving high-risk populations. Duplication Department of Interface Video Systems. (202) 861-0500.
Food Safety Checklist For "Planned-over" Foods. For consumers, this checklist provides tips to transform languishing leftovers into promising planned-overs. Alice Henneman, MS, RD, Extension Educator, University of Nebraska Cooperative Extension in Lancaster County. foodtalk@unl.edu
The Food Safety Educator. For professionals, this free quarterly newsletter reports on new food safety educational programs and materials as well as emerging science concerning food safety risks. It is distributed to nearly 10,000 educators throughout the country including public health offices, extension educators, industry, and consumer groups. USDA/FSIS/Food Safety Education.
(202) 720-7943.
Food Safety for Home Cooking. For professionals and consumers, this site provides information about advance preparation of food, food safety basics and more. University of Nebraska Cooperative Extension in Lancaster County. (402) 441-7180.
Food Safety for Professionals (2002). For professionals, this text combines a reference tool with practical application information about food safety. Topics include foodborne illness, toxic agents found in foods, food and water safety, surveillance systems, high-risk populations, food safety programs for consumers, and implementation of hazard analysis critical control point programs (HACCP). American Dietetic Association. (800) 877-1600 ext. 5000
Food Safety: It's in Your Hands (1999). For professionals and consumers, this videotape addresses issues related to food safety and the prevention of foodborne illness including identifying food safety hazards, avoiding cross-contamination, personal hygiene, and hand washing. National Food Service Management Institute. (800) 321-3054. www.nfsmi.org
Food Safety Management and Compliance. For professionals, this manual provides a practical interpretation of the US Food and Drug Administration Food Code and describes the manner that restaurant operators and other foodservice providers can comply with the requirements of Food Code and a software disk of forms that foodservice operators can adapt to their particular foodservice operations in order to prepare a written food safety operating plan as required by Food Code standards. Food Safety Institute. (888) FSI-7770.
Food Safety Mini-Posters. For professionals and consumers, these colorful, downloadabe mini-posters cover all areas of food safety. Some topics include: proper hand washing, keeping foods at the right temperature, serving line employees, personal hygiene, thermometer use, and storeroom basics. National Food Service Management Institute. (800) 321-3054.
Food Safety Resource Kit. For professionals, this kit was designed to help professionals understand the how to safely produce, prepare and store food. Contains a Food Safety Resource list, a Food Biotechnology bibliography, and background information on pesticides, E. coli, antibiotics in animals, etc. Developed by Public Health Dietetic Practice Group. American Dietetic Association. (800) 877-1600 ext. 5000
The Food Safety Training and Education Alliance (2002). For professionals, this website provides a variety of resources and training materials (forgeing language materials, graphics, and clip art; "learn from others": success stories, interviews with experts, and an online discussion group; rules and regulations: Food and Drug Administration's Food Code, state and local food codes; plus more). http://www.fstea.org
Food Safety Video for Seniors. For consumers, this video demonstrates food safety basics for seniors and covers safe handling at home, including buying, storing and preparing. It also has food safety tips for eating out. Texas Women' s University, Department of Nutrition and Food Science.
(940) 898-2658.
Guideline for Hand Hygiene in Health-Care Settings: Recommendations of the Healthcare Infection Control Practices Advisory Committee and the HICPAC/SHEA/APIC/IDSA Hand Hygiene Task Force. For professionals, this Guideline provides data on hand washing and hand antisepsis in health-care settings. It also includes recommendations to promote improved hand-hygiene practices and reduce transmission of pathogenic microorganisms to patients and personnel in health-care settings. Centers for Disease Control and Prevention, Department of Health and Human Services. (800) 311-3435.
Is Our Food Safe: A Consumer’s Guide to Protecting Your Health and the Environment (June 2002). For consumers, this guide provides information about food safety and presents consumers with objective and scientifically sound answers about which foods are safe to eat and which are best for the environment. Center for Science in the Public Interest. (202) 332-9110.
It Takes More Than Cooking to Make Food Safe! (1997). For consumers, this is a quick step-by-step overview of how to keep food safe from purchasing through handling leftovers.
University of Nebraska Cooperative Extension. (402) 441-7148.
Keeping Food Safe During An Emergency (2002). For consumers, this fact sheet will help you make the right decisions for keeping your family safe during an emergency. Food Safety and Inspection Service, United States Department of Agriculture. (800) 535-4555.
Listeriosis and Food Safety Tips (5/1999). For consumers, this fact sheet offers information on the illness and tips to prevention of it. Also available in Spanish (text or PDF). Food Safety and Inspection Service, United States Department of Agriculture. (800) 535-4555.
NCES Proper Food Handling Practices (2001). For professionals, this training kit comes complete with eight attractive food safety 8 ½ X 11” laminated posters to display in key areas of the kitchen; in-service training materials to help you teach and reinforce safe food handling practices, plus a training roster for easy record keeping; and a temperature log tear pad that can be used for all food and equipment. Nutrition Counseling Education Services (NCES). (877) 623-7266.
Plating It Safe. For professionals, this is a slide presentation from the National Livestock and Meat Board: 60 slides designed to accompany the "Plating It Safe" brochure. Image Base, Plating It Safe Program. (312) 587-8700.
Safe Food: Eating Wisely in a Risky World (1991). For consumers, this book gives tips for keeping food safe. Topics include how to avoid salmonella bacteria, the safe way to store and cook foods, more. Includes information for the elderly. Center for Science in the Public Interest.
(202) 332-9110. cspi@cspinet.org
Sanitation Survival Kit. For professionals, this kit includes five training charts and four reminder labels for sanitation policies. The charts focus on critical temperatures for foodservice, and storage practices for frozen, dry, and refrigerated foods. Pressure-sensitive labels include "Wash Hands Before Handling Food," "No Smoking," "Three-Compartment Sink," and "Would You Eat It." The kit costs $43 to nonmembers (including handling) with a discounted price for members. Charts and labels can also be ordered individually. National Restaurant Association, Distribution Center
(800) 526-6662.
Sanitizer Test Station. For professionals, this is a 9" x 12" plastic Sanitizer Test Station designed by the Raburn equipment line of Ecolab, Inc. Help a foodservice operation organize an effective sanitation program. Provides storage for testing supplies and records used with three-tank sinks and low-temperature dish machines. Includes a trilingual wall chart that displays appropriate test procedures for ensuring proper chemical sanitation. (800) 723-2227.
ServSafe® Steps to Food Safety Video Series. For professionals, this videos: Introduction to Food Safety, Receiving, Storage, Cooking, Proper Cleaning, Sanitizing and Personal Hygiene. Employee Guide: A complement to video training; enhances employee understanding of food safety's major principles. National Restaurant Association Educational Foundation. (800) 765-2122.
Take Aim at Sanitation. For professionals, this video focuses on the precautions foodservice workers must take to safeguard the sanitation of foodservice disposables. It comes with the brochure "Foodservice Disposables: A Sanitary Solution." Foodservice and Packaging Institute
(703) 527-7505.
10 Tips Spell F-O-O-D S-A-F-E-T-Y Success (9/2001). For consumers, this article spells out "food safety" while providing helpful hints on practicing good food safety techniques.
University of Nebraska Cooperative Extension in Lancaster County. (800) 535-4555.
When is Food "Done?" (9/1999). For consumers, this guide provides doneness tests from everything from cookies to cheesecake to meats. Plus, learn how to choose and use the various types of thermometers. You may reproduce these materials for educational purposes but not for sales purposes; please credit COOK IT Quick! University of Nebraska Cooperative Extension.
(402) 441-7180.
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Web links
CDC Division of Bacterial and Mycotic Diseases <http://www.cdc.gov/ncidod/dbmd/diseaseinfo/default.htm>
Center for Science in the Public Interest (CSPI) <http://www.cspinet.org/foodsafety/index.html>
The Foodkeeper: A Consumer Guide to Food Quality and Safe Handling <http://www.fmi.org/consumer/foodkeeper/foodkeeper.pdf>
Fight Bac! Keep Foods Safe From Bacteria < http://www.fightbac.org/main.cfm>
The Food Safety Training and Education Alliance <http://www.fstea.org/>
Food Safety Education and Consumer Information <http://www.fsis.usda.gov/OA/consedu.htm>
Food Safety Foreign Language Materials
<http://www.nal.usda.gov/foodborne/fbindex/037.htm>
Food Safety (links to multiple federal departments) <www.FoodSafety.gov>
Food Safety Publications <http://www.fsis.usda.gov/index.htm>
Food Safety Project <http://www.extension.iastate.edu/foodsafety/>
Food Safety Research Information Office (USDA) <www.nal.usda.gov/fsrio/>
Food Safety for Seniors <http://vm.cfsan.fda.gov/~dms/seniorsb>
Food Safety Training Materials in Foreign Languages
<http://peaches.nal.usda.gov/foodborne/fbidb/forlang.asp>
Food Storage Information <http://www.fmi.org/consumer/foodkeeper/search.htm>
Home Food Safety: It's In Your Hands <www.homefoodsafety.org/>
International Food Information Council <www.ific.org>
International Food Safety Council of the National Restaurant Association <www.foodsafetycouncil.org>
Medline Plus (provides access to current food safety information) <http://www.nlm.nih.gov/medlineplus/foodsafety.html>
National Food Safety Programs <http://vm.cfsan.fda.gov/~dms/fs-toc.html>
The National Food Service Management Institute: Food Safety Mini Posters
<http://www.nfsmi.org/Information/postindx.htm>
Seniors and Food Safety. Preventing Foodborne Illness <http://vm.cfsan.fda.gov/~dms/seniors.html>
Seniors Need Wisdom on Food Safety <http://www.fsis.usda.gov/OA/pubs/seniors.htm>
To Your Health! Food Safety for Seniors <http://www.foodsafety.gov/~fsg/sr2.html>
University of Nebraska Lancaster: Food Safety, Nutrition, Preparation <http://lancaster.unl.edu/food/>
USDA/FDA Foodborne Illness Education Information Center <http://www.nal.usda.gov/foodborne/>
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