Role/Responsibility of the Educator What Works, What is Falling Through the Cracks Christine M. Bruhn, Ph.D. Director, Center for Consumer Research University of California, Davis

Educational Programs FDA FDA USDA USDA State Cooperative Extension Units State Cooperative Extension Units General population General population Specific groups Specific groups Food Industry Food Industry Food Safety Interest Groups Food Safety Interest Groups

Educational Programs Reflect expanding scientific knowledge

Who, Why, When & Where of Food Poisons (And What to do About Them) FDA Consumer, 1982 Salmonella – May be found in raw meats, poultry and eggs Handle food in a sanitary manner Handle food in a sanitary manner Thorough cooking of foods Thorough cooking of foods Prompt and proper refrigeration of food Prompt and proper refrigeration of food Staphylococcal food poisoning – toxin when food is kept at room temperature too long Sanitary food handling practices Sanitary food handling practices Prompt and proper refrigeration Prompt and proper refrigeration E Coli O157:H7 – not mentioned

Landmark Events 1993 E coli O157:H7 in hamburger 1993 E coli O157:H7 in hamburger 1994 E coli declared an adulterant. Monitoring program began 1994 E coli declared an adulterant. Monitoring program began 1994 Safe food handling labels required on raw meat, poultry 1994 Safe food handling labels required on raw meat, poultry People are advised to cook ground beef until it is brown and juices run clear People are advised to cook ground beef until it is brown and juices run clear 1997 FSIS advised consumers to use meat thermometer. Don’t rely on color 1997 FSIS advised consumers to use meat thermometer. Don’t rely on color

Educational Programs Reflect expanding scientific knowledge Reflect expanding scientific knowledge Are refined by knowledge of how people learn Are refined by knowledge of how people learn Are tested with the target audience Are tested with the target audience

Landmark Events 1997 Partnership for Food Safety Education founded 1997 Partnership for Food Safety Education founded Not-for-profit organization of government agencies, food industry, nutrition/food safety professional societies, consumer groups Not-for-profit organization of government agencies, food industry, nutrition/food safety professional societies, consumer groups Mission: Educate consumers using 4 simple practices to protect themselves from bacteria (BAC) and reduce risk of foodborne illness Mission: Educate consumers using 4 simple practices to protect themselves from bacteria (BAC) and reduce risk of foodborne illness

Check Clean Cook Separate Chill Throw away

Partnership Uses consumer-tested Information and graphics Uses consumer-tested Information and graphics Messages developed through public opinion research and expert scientific and technical review Messages developed through public opinion research and expert scientific and technical review Messages sent through mass media, public service announcements, the Internet, point-of- purchase, and school and community initiatives. Messages sent through mass media, public service announcements, the Internet, point-of- purchase, and school and community initiatives. Materials used nationwide by public health, nutrition, food science, education and special constituency groups Materials used nationwide by public health, nutrition, food science, education and special constituency groups

Information Targeted To Specific Audiences

USDA Funded multistate Research project 2003

People Do Not Follow Recommendations Forget to wash hands before cooking Forget to wash hands before cooking 9% % % % 2002 Not wash plate between raw and cooked food Not wash plate between raw and cooked food 18% % % % 2002 Change the kitchen cleaning cloth/sponge at least weekly Change the kitchen cleaning cloth/sponge at least weekly 29% % % % 2002 Use a meat thermometer to check doneness Use a meat thermometer to check doneness 22% % % % % report having a refrigerator thermometer Cody & Hogue, 2003

Practices Persons With HIV Will Follow

Barriers to Safe Handling Messages not heard by everyone Messages not heard by everyone Program funding is targeted to specific groups and is short term Program funding is targeted to specific groups and is short term People have to take the initiative and seek information People have to take the initiative and seek information People think they are already knowledgeable People think they are already knowledgeable Time delay between unsafe behavior and getting sick Time delay between unsafe behavior and getting sick

Barriers to Safe Handling People don’t follow recommendations People don’t follow recommendations Optimistic biases – doesn’t affect them Optimistic biases – doesn’t affect them Too busy Too busy Not convenience – thermometer Not convenience – thermometer Not necessary Not necessary Taste preferences Taste preferences

Food Safety Education Today Education focuses on behaviors Education focuses on behaviors Guidelines are clear Guidelines are clear Recommendations are specific by age and health condition Recommendations are specific by age and health condition Messages are presented nationwide, but consumers don’t know all the specifics Messages are presented nationwide, but consumers don’t know all the specifics People don’t follow all the recommendations People don’t follow all the recommendations Education alone is not sufficient Education alone is not sufficient