FOOD FOR GROUPS: Food Safety Awareness Campaign Ellie Chan and Karina O’Loughlan

Background North Yarra Community Health (NYCH) staff are often involved in providing food to community groups It is essential that staff practice safe food handling to prevent food-borne illness ‘Food for Groups’ Part 1 of the study identified a poor level of food safety knowledge and practices amongst staff This resulted in Part 2 of the ‘Food for Groups’ initiative

‘FOOD FOR GROUPS’ PART 2 Campaign promoted 3 key messages: 1.Temperature 2.Hand Hygiene 3.Cross Contamination Three components of the campaign 1.Visual awareness campaign 2.Online food safety training pilot 3.Policy review

FINDINGS Increase in staff self rating their food safety knowledge Over 75% of staff were able to correctly identify the 3 key food safety practices

Results from the ‘Do Food Safely’ program pilot showed that most staff found the information useful and relevant Suggestions made to use program as part of orientation FINDINGS

EVALUATION Process Project was conducted with all strategies successfully achieved Impact 1.≥ 75% of NYCH staff will self-rate their knowledge as above average to excellent 2.≥ 75% of staff will be able to identify correct food safety practices regarding 3 key concepts 3.Provide NYCH with recommendations on food safety training for key staff 4.Review current NYCH food safety policy and provide recommendations 5.Improve the capacity of NYCH staff to provide the 3 key food safety messages to community members Outcome To improve the health of the North Yarra community by ensuring that food provided by NYCH staff is safe, nutritious and enables health promotion

DISSEMINATION Findings presented at all staff forum Full report and consumer report provided to dietitians Recommendations Mandatory food safety training for key staff Regular reminders and refreshers of food safety information Incorporation of work place food safety policy into manual Repeat Food for Groups evaluation in 6 months

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