1998 Success Stories

Return to 1998 Success Stories Index

Date: Mon Jun 1 16:21:47 EDT 1998
SMP #: 11
Local System: orange
Person Reporting: Alice Pettitt

An 18 hour ServSafe Certification course for managers was held in Orange County in conjunction with Durham County, with 37 attending (18 from Orange). 35 passed the certification exam with an average score of 89. Managers reported that they had made changes after the training: they will no longer serve raw oysters, they have revamped recipes to include more critical control points, have passed out food safety information at staff meetings, showed the cook and prep man how to take temperatures, are now checking food on delivery, and plan to evaluate their procedures and make corrections and to start employee training. A 6 hour employee training was held with 42 people attending (41 from Orange). The average number correct on a pre-test was 15, and the average on the post-test was 17.26. Employees reported learning about temperature, heating and cooling, and storing in smaller containers.

Date: Thu Jun 18 10:10:21 EDT 1998
SMP #: 11
Local System: shasta
Person Reporting: Donn ward

The Food Safety Website, developed by specialists in the Department of Food Science, was rank "Among The Best", by Tufts University, as an authoritative resource for finding accurate food safey information on the Internet. "Among The Best" ratings are only awarded to Websites that serve as outstanding resources and maintain a high level of integrity in reporting. The system was designed to be a gateway to all of the food safety information on the Internet. This recognition acknowledges the North Carolina Cooperative Extension Service as a leader in the electronic food safety and nutrition information arena.
Date: Tue Jun 30 15:23:37 EDT 1998
SMP #: 11
Local System: buncombe
Person Reporting: Lynda Spivey

Food Safety covers many areas and Buncombe County has many citizens who are very interested in preserving their own food and perserving it safely. A Master Food Preserver class was offered with twenty five hours of instruction, take home study guides, a notebook, and hands on workshops in canning, freezing, pickling, soft spreads and drying. Twelve students graduated at the end of June with written commitment to give back volunteer time by working in the Extension Office, giving food preservation classes in other communities and working at the Mountain State Fair. All of the new Master Food Perservers's reported at the last class they have changed their attitudes about the importance of food safety and increased their knowledge in all areas of food preservation.
Date: Tue Jun 30 08:29:39 EDT 1998
SMP #: 11
Local System: forsyth
Person Reporting: Martha H. Isenberg

Foodborne illness resulting from improper food handling is a major public health problem in Forsyth County, with over 1000 foodservice establishments. The Cooperative Extension Service had two 2-day certification trainings for 88 foodservice managers with assistance from the Health Department, Appalachian State University and the Dept. of Aging. One food safety training was held for 21 child daycare workers. Participants increased their knowledge and improved attitudes about the need to handle food safely. Evaluations will be done in the future to determine how many have adopted safe practices. The Virginia CES estimates the cost of $942 per case of foodborne illness per year. If each of the 109 participants changed behavior that reduced just one case of foodborne illness, it could mean $102,678 saved.
Date: Tue Jun 30 16:24:52 EDT 1998
SMP #: 11
Local System: gaston
Person Reporting: Nancy Smith

Serving Safe Food, part of the National Restaurant Association's ServSafe, was offered for occasional cooks. 15 participants were trained in Serving Safe Food. Questionnaire results indicate participants increased their knowledge of proper personal hygiene, proper heating and cooling of foods, serving temperatures, and sanitation. Serving Safe Food will be offered to churches, volunteer groups and others who are not employed in food service, but prepare food for large groups.
Date: Tue Jun 30 21:27:38 EDT 1998
SMP #: 11
Local System: lee
Person Reporting: Susan C. Condlin

Daily the media is full of accounts of individuals suffering(and some even dying) from contaminated food. In the last year there has been 3 foodborne outbreaks in Lee County. With a high turnover in food service businesses, food service operators are concerned about hiring staff that are knowledgeable about safe food handling practices. Programs on preparing food safely and handwashing have been presented. 95 individuals report an increased in their knowledge on the importance of safe food handling and the importance of proper hand washing in preventing foodborne illnesses.

Working with the Environmental Section of the Health Department, 2 ServSafe ­ Serving Food Safely classes were taught. 52 individuals, representing 22 Lee County food service facilities, participated. 49 individuals completed the final exam of which 45 passed and received certification from the National Restaurant Association. Certifications were presented a the Board Of Health meeting.

Date: Tue Jun 30 16:16:30 EDT 1998
SMP #: 11
Local System: onslow
Person Reporting: Tracie Harper

A total of 46 individuals were taught about safe home food preservation in a total of four classes this summer. All of the classes were offered free of charge. The hands on experience offered in the class helped each of the participants to lessen their fears about canning their fruits and vegetables in a safe way. Also, this provided a way to hopefully increase the amount of fruits and vegetables the participants and their families will eat in the years to come.
Date: Tue Jun 30 16:11:13 EDT 1998
SMP #: 11
Local System: pasquota
Person Reporting: Yvette Sutton

Twenty-one seniors at a congregate nutrition site in Pasquotank County participated in a Target Food Safety Training. The average age of the seniors was 72 years old. The seniors participated in eight lessons that were part of the Food Safety Pilot program. While about half of the seniors could not read they all stated an increased knowledge of food safety. As a result, 80 percent of the seniors said they would try to store food in smaller containers, refrigerate food promptly and discard old food.
Date: Wed Jul 1 14:42:15 EDT 1998
SMP #: 11
Local System: avery
Person Reporting: Connie Greene

Seventy children between the ages of 5 and 16 at a two day Cloverbud Camp were given information as to the importance of hygiene in handling foods and in the difference frequent hand washing can make in their general health. Participants were able to discuss these topics and showed their understanding by our observation that 90 percent increased their hand washing before meals and after using the restroom while at the camp.
Date: Tue Jul 7 14:24:42 EDT 1998
SMP #: 11
Local System: hertford
Person Reporting: Sandra Woodard

With a need for foodservice managers to gain improved skills in food safety, a regional SERV SAFE certification course was held in the Northeast District. 20 attended the training. Of the 14 taking the exam, 10 received certification from the National Restaurant Association. The SERV SAFE certification is the second course offered through the NC Cooperative Extension Service, Hertford and Pasquotank County Centers and the Pasquotank, Perquimmans, Chowan and Camden Health Department in the past year. A total of 26 foodservice personnel have been certified since October 1997. Participants learned about time, temperature and foodborne illness. One participant shared that "this class really opened my eyes to see all the mistakes my co-workers and I were making and I can't wait to share it with them tomorrow". Course evaluation revealed that the class was a good way to stress important points to foodservice workers.
Date: Wed Jul 8 16:48:09 EDT 1998
SMP #: 11
Local System: pender
Person Reporting: Jean Rawls

Seafood Safety: Keep It Safe From Purchasing to Serving. There exists a gap in educational materials directed to seafood preparers and servers. That was the situation which prompted Pender Co Ext Ser & Environ Health Dept to apply in January, 1996 for a $25,875 grant from the NC Marine Fisheries to produce a training program for restaurant managers & workers. The purpose of the proposed project, focusing on the issue of seafood safety education, would be to develop a structured, comprehensive 8 hour training program for restaurant employees conducted by the CES and the local Environ Health Dept in each participating county. After 2 yrs and many people assisting in intense planning, committees, researching, writing & reviewing the manual & video this is a reality. It has been completed! I am proud & enthusiastic about training personnel directly involved with seafood handling to insure safety of customers.
Date: Wed Jul 22 13:45:47 EDT 1998
SMP #: 11
Local System: ashe
Person Reporting: Carolyn Goodman

Forty seven consumers gained knowledge of safe food handling practices through a pressure canner clinic. Twenty seven canners were tested for accuracy. Random sampling showed that recommendations made for replacing gaskets and gauges were followed. Twenty two Work First clients participating in meal planning and food preparation classes gained new knowledge of safe food handling. Evaluations showed that all participants will practice at least one technique learned.
Date: Wed Jul 22 13:46:01 EDT 1998
SMP #: 11
Local System: ashe
Person Reporting: Carolyn Goodman

Through collaboration with the local health department environmental health specialists, school food service director and a group of restaurant owners and managers, a "Round Robbin" series of lessons was developed to help train food service employees. Lessons were taken to the restaurants (per the restaurants' request). Forty seven food service employees participated. Feed back from employees showed the classes addressed information and techniques that will help them be safer food handlers.
Date: Fri Jul 24 16:33:52 EDT 1998
SMP #: 11
Local System: cumberla
Person Reporting: Clinton McRae

In an attempt to keep foodservice employees abreast of safe food handling practices, the Family and Consumer Educator collaborated with the foodservice supervisor at a local hospital to offer food safety training. Lessons taught included personal hygiene; using thermometers and keeping temperature logs; receiving and storing food safely; preparing and serving safe food; and cleaning and sanitizing. When asked what did you like most about the program, the supervisor stated, "the manner in which demonstrations were performed such as handwashing, thermometer calibration, and sanitizing demonstrations. The supervisor also mentioned she has notice at least 15 employees that now use a thermometer and keep a temperature log as well as demonstrate safe food handling practices.
Date: Wed Aug 5 13:16:52 EDT 1998
SMP #: 11
Local System: onslow
Person Reporting: Tracie Harper

Fourty-three food service workers joined together for an eight hour workshop on food safety. The workshop was an effort sponsored by the Onslow County Food Safety Specialized Committee. Remarks on the evaluation included "very informative at things one can do to improve (the) sanitation of (a) facility" and "would recommend this course to anyone who needs to learn about the safe handling of food and cleaning procedures." The pre-test was a Jeopardy game where 80 percent of the questions were answered correctly by the total group. Average score of the post-test was 87.
Date: Fri Sep 18 10:52:13 EDT 1998
SMP #: 11
Local System: catawba
Person Reporting: Deborah B. Myatt

The Centers for Disease Control and Prevention estimates that Salmonella and Campylobacter - two chief causes of food-borne illness - are responsible for over 9 million illnesses and over 9,000 deaths per year in the United States. In Catawba County, Cooperative Extension and the Environmental Health Department are providing Serve Safe classes to all food service personnel. Emphasis is on maintaining safe food temperatures, times and preparation; personal hygiene; and cleaning and sanitizing. Forty-three (43)food service employees completed the first Serve Safe Class. There was a 66% increase in knowledge between pre- and posttests for this class. Due to the overwhelming interest and positive response to the need for food safety training, this class will be repeated in October and a more extensive examination certified class will be offered in November.
Date: Thu Dec 3 15:45:54 EST 1998
SMP #: 11
Local System: robeson
Person Reporting: Susan Noble

Recent deadly outbreaks of food-borne illnesses underscore the critical need for consumers to practice safe food handling techniques. Thus, FCE Agent included safe food handling methods in 3 day series of cooking classes for youth ages 9-14. Nine youth participated. There was a surprising impact from a surprising participant. While assisting with these classes, the 4-H Program Assistant learned about preventing cross-contamination when preparing poultry. The next time she helped her church members prepare a group meal of chicken, she shared this information with them and the group now keeps hand sanitizer in the church kitchen.
Also, according to pre and post tests, 100% of participating youth surveyed gained knowledge of safe food handling techniques.
Date: Mon Dec 21 16:24:17 EST 1998
SMP #: 11
Local System: forsyth
Person Reporting: Martha H. Isenberg

Foodborne illness resulting from improper food handling of occasional large quantity cooks is a public health problem in Forsyth County. A class on safe food handling was taught to 75 volunteers from a church that was planning to operate a food booth for a 10 day fair. Observations of the booth & volunteers preparing & selling the food showed that they were using the new skills they had learned. Signs were posted to remind volunteers of safe food handling. The church had a profit of $7000 with no cases of foodborne illness reported. Improved attitudes & practices of food handling have been observed at church food functions since the fair. The Virginia CES estimates the cost of $942 per case of foodborne illness per year. If each participant changed behavior to reduce just one case of illness thousands of dollars could have been saved.
Date: Tue Dec 22 12:36:04 EST 1998
SMP #: 11
Local System: cherokee
Person Reporting: April L. Conley

Family and Consumer Education Agents from Cherokee, Jackson, Graham, Clay, Swain, and Macon Counties responded to consumer education needs in terms of food preservation and safety. The agents coordinated and implemented a workshop entitled "Food Preservation Made Easy." The workshop was rotated between the six counties. Topics covered included canning high and low acid foods, pickling, making jams, jellies and preserves, freezing and drying foods. The goal of the workshop was to increase consumer knowledge in safe food preservation and to encourage use of new preservation methods. Results of pre- and post- tests reveal an overall 25 percent increase in knowledge. Delayed post tests revealed, that as a result of the workshop, 97 percent of respondents say objectives were met; 33 percent have tried new preservation methods; 38 percent either have preserved or say they will preserve more food. Participants have shared new knowledge with more than 95 others.
Date: Wed Dec 23 10:54:40 EST 1998
SMP #: 11
Local System: lee
Person Reporting: Susan C. Condlin

In the last year, there has been three foodborne illness outbreaks in Lee County. With a high turnover rate in food service businesses, food service operators are concerned about hiring staff that are knowledgeable about safe food handling practices. Working with the Environmental Health Department, our third "ServSafe ­ Serving Food Safely" class was taught. 15 Individuals, representing 10 Lee County food service facilities, participated. 15 Individuals completed the final exam, of which 11 passed and received certification from the National Restaurant Association.
Certifications were presented at the Board Of Health meeting.

Date: Mon Dec 28 15:23:57 EST 1998
SMP #: 11
Local System: lincoln
Person Reporting: Melinda Houser

The local Housing Authority has had problems with their tenants keeping their homes clean; the kitchens and lack of sanitation practices with food storage and handling have been major problems with young mothers and their children.
Nineteen different families attended sessions and learned
techniques for cleaning, food storage, and safe food preparation practices. The families are now helping each other in cleaning and practicing safe food handling practices. They are keeping records of their accomplishments, and sharing this with the Housing Authority.
Date: Mon Dec 28 10:17:42 EST 1998
SMP #: 11
Local System: union
Person Reporting: Gloria Baker

Many citizens who casually handle food at public gatherings, civic and church meetings, etc. do not realize the importance of keeping food safe to eat. Through training for Sheriff's Office volunteers, the agent taught guidelines to follow; after which, approximately 10 of the volunteers served beverages and snacks to over 200 guests. Both men and women in attendance at the training were interested in food safety, along with their interest in personal and community safety by way of the Sheriff's Office. Preventing foodborne illnesses prevents unnecessary medical costs.
Date: Wed Dec 30 16:16:35 EST 1998
SMP #: 11
Local System: columbus
Person Reporting: Betty C. Thompson

Five Day Care workers completed a four hour Food Safety & Sanitation Workshop. They learned safe food handling practices, ways to prevent foodborne illness, good personal hygiene practices and ways to clean and sanitize classroom and kitchen equipment. All said they planned to put the information to practice.
Date: Wed Dec 30 09:35:34 EST 1998
SMP #: 11
Local System: durham
Person Reporting: Suzzette Goldmon

ServSafe Certification classes were offered to county restaurant managers and employees. The class was intense and included 18 hours of lecture. Ninety-five percent of the thirty-two participants passed the national certification examination upon completion of the class.
Date: Wed Dec 30 14:46:54 EST 1998
SMP #: 11
Local System: hertford
Person Reporting: Sandra E. Woodard

There is an increased need to offer food safety training for foodservice managers and employees. A regional SERV SAFE certification course was held in the Northeast District. Of the 17 attending the training, 15 received certification from the National Restaurant Association. The SERV SAFE certification is the third course offered through the NC Cooperative Extension Service, Hertford and Pasquotank County Centers and the Pasquotank, Perquimmans Chowan and Camden Health Dept. Five other volunteers were involved in the training. Since October 1997, 49 participants have attended SERV SAFE training with 41 participants receiving certification. It is estimated that by going through SERV SAFE course and applying the information a foodborne illness outbreak could be prevented. According to NRA, $75,000 is the average cost to a restaurant after an outbreak. To date, the value to target audience of 41 receiving SERV SAFE certification is equal to $3,075,000. Certification will continue.
Date: Thu Dec 31 14:01:10 EST 1998
SMP #: 11
Local System: mecklenb
Person Reporting: Sally McNeill

CEMP 11.1 12/98 The ServSafe Food Safety Manager's certification course is a nationally recognized course for foodservice employees. The course teaches sanitation and safety measures to prevent contamination of food which could lead to a foodborne outbreak. According to the National Restaurant Association, the average cost to a restaurant after a foodborne outbreak is $75,000. The value to society when such an outbreak is prevented at any given establishment is $17,500, based on the average cost of a foodborne illness ($1750) times the average number of persons involved in an outbreak (10). During 1998, this agent conducted three manager's ServSafe courses with a total of 62 participants from 32 locations or establishments. Twenty-nine of these establishments will be eligible to have two points added to their health inspection grade as a result of having passed the certification exam.
Date: Thu Dec 31 14:01:26 EST 1998
SMP #: 11
Local System: mecklenb
Person Reporting: Sally McNeill

CEMP 11.1 12/98 Extension is known for providing reliable consumer food safety and food preservation information. There are a number of avenues this agent used to accomplish this objective. During 1998, this agent answered over 260 food safety related calls and over 195 calls about food preservation. Food preservation training, which included hands-on canning activities, was provided for sixteen participants during the months of June and July. The Extension Service's presence at local farmer's markets can help increase visibility as well as provide educational resources to citizens who come to purchase agricultural products grown in the state. During the summer of 1998, this agent set up a booth at the Regional Farmer's Market on five different occasions and provided food safety/preservation information to over 280 individuals. Testing of dial gauge canners was done both at the market and at the Extension Office throughout the summer.
Date: Mon Jan 4 08:29:45 EST 1999
SMP #: 11
Local System: caswell
Person Reporting: Donna Pointer

Several of the young homemakers in Caswell County were concerned about the methods they were using to preserve food for their families. As a result we formed a "Pantry Club" which met six times in late summer and early fall 1998. Sixteen homemakers and their teenage children attended classes on canning, freezing, preserving, and drying foods. All who attended reported they had gained knowledge which they were putting into practice. Two have purchased pressure canners which they now use instead of canning vegetables using the boiling water bath method. The group will begin meeting again in the spring of 1999 for additional lessons on food safety and storage.
Date: Mon Jan 4 14:49:36 EST 1999
SMP #: 11
Local System: franklin
Person Reporting: Jennifer L. Burnette

For the first time in four years, food safety education was offered to area food service workers in Franklin county. Cooperative Extension and Environmental Health teamed up to offer a food safety short course for area food service workers. Using the Serv Safe curriculum 4 trainings were offered to deliver food safety education to. Managers were included in the training. Proper Handwashing/Personal Hygiene, Preparing and Serving Safe Food, and Bugs, Bacteria, and More were topics presented to over 100 child nutrition workers during 2 6­hr trainings.The pre and post test indicated an increase in knowledge gained. According to these, there was a 50 percent increase in knowledge from the pre to the post. Many of the participants also showed an interest in forming a county food safety advisory group.
Date: Mon Jan 4 10:00:16 EST 1999
SMP #: 11
Local System: rockingh
Person Reporting: Cathryn McNamara

The tornado in March '98 left 1000's of residents in the western part of the county without electricity. The Rockingham County office of the Cooperative Extension Service (CES) responded immediately to this emergency situation. Information sheets on what to do after a power outage were distributed to all the local radio stations and newspapers as well as the County Manager's Office, Red Cross Shelters and Health Department. Our office was inundated with telephone calls from residents wanting to know if food was safe to eat. In most instances the answer was no. It is difficult to estimate how many instances of foodborne illness were avoided by providing this information. The Virginia CES estmates a cost of $942 per case of foodborne illness per year. 100 instances of foodborne illness were avoided, or a savings or $94,200.
Date: Wed Jan 6 18:10:47 EST 1999
SMP #: 11
Local System: orange
Person Reporting: Alice Pettitt

A manager's ServSafe 18 hour training workshop was held with 20 managers from Orange and 10 from Durham. 27 participants passed the certification exam, with an average passing score of 89. An employee 6 hour training workshop was held with 17 participants from Orange and 15 from Durham.
Date: Fri Jan 8 18:15:34 EST 1999
SMP #: 11
Local System: rowan
Person Reporting: Ann Simmons

Foodborne illness affects millions of individuals each year.
Many people fail to recognize that improper handling of food increases the risk for foodborne illness. Extension provides food safety education for several audiences in Rowan County. The agent collaborated with a college instructor to teach a class on food safety as part of a health course. 16 students participated. All of them gained useful knowledge. In a "thank you" letter the instructor noted: "Your class generated a great deal of discussion even after you left. Several students thanked me for inviting you to speak. I'm sure more of them will be talking about food safety during
Thanksgiving dinners." In a phone conversation, she also indicated that she would include the information on their test.
Date: Fri Jan 22 15:20:28 EST 1999
SMP #: 11
Local System: guilford
Person Reporting: Geissler Baker

The majority of families in Guilford County are not familiar with appropriate food storage, safety and preservation guidelines. Using improper procedures can result in food poisoning. In order to provide a credible source of food safety related information for consumers, Cooperative Extension provides a professionally-staffed Food Safety Hotline all year. The Hotline recieved more than 444 calls in 1998. According to Virginia Cooperative Extension's EFNEP Evaluation Team, the average cost of 1 case of food born illness is $942. Therefore, Extension's Food Safety Hotline saved callers a minimum of $418,248 in medical fees.
Date: Fri Jan 22 15:22:24 EST 1999
SMP #: 11
Local System: guilford
Person Reporting: Geissler Baker

Consumption of improperly home canned foods can result in food poisoning or even death. Cooperative Extension is the only agency in Guilford County that provides testing of Steam Pressure Canners for accuracy. Of 64 canners tested, 39 were inaccurate. According to the Virginia Cooperative Extension EFNEP Evaluation Team, the cost of 1 case of foodborn illness is $942. A minimum savings of at least $36,738 was realized as a result of this intervention. Since most consumers who home can are providing food for multiple persons, the savings is actually much greater than estimated.
Date: Fri Jan 22 15:21:18 EST 1999
SMP #: 11
Local System: guilford
Person Reporting: Geissler Baker

With 70-85 percent of North Carolina mothers in the workforce, children are forced to prepare their own meals and snacks from time to time. In order to help these children learn to be safe in the kitchen, as well as handle food safely to prevent foodborn illness, Cooperative Extension provided food preparation workshops for 193 children. Through hands on participation, the children gained a greater appreciation for keeping hands, utensils, etc. clean during food preparation. They also reported becoming more aware of dangerous practices which could cause an accident in the kitchen. J&S; Cafeterias and the Triad Area Chefs Federation provided funding for the "Chef and the Child" series in the amount of approximately $1000 and 3 area Chefs helped lead the classes. One youngster commented, "I like how we measured flour, cleaning our hands before you handle food and I liked working with Chef Jeff and Chef John".
Return to 1998 Success Stories Index