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Impacts
ServSafe®
726 food workers and regulators serving high-risk populations attended
24 12- hour certification courses held in 6 regions across the state:
- 79% of participants achieved a passing score
(75) and obtained nationally recognized food sanitation certification
with National Restaurant Association Educational Foundation.
- Over 50% of participants indicated they plan
to adopt food practices such as setting up flowcharts, checking
temperatures, setting up record keeping systems and training
staff in safety procedures.
Workshops
128 human service professionals, food workers and volunteers attended
32 Food Handling is a Risky Business (FHRB), Cooking, Cooling, Contamination
& Kids and Food Safety Update workshops in collaboration with
state and local educational and agricultural agencies, elder and
child care providers, and emergency food networks.
- 70% of FHRB participants increased knowledge
of safe food practices: wash hands, thaw, cook, cool and store
foods safely, and clean and sanitize utensils and equipment properly.
- 77% of participants planned to change food
practices to prevent FBI (Food Borne Illness).
- 75% indicated they plan to improve food storage
practices.
- 70% indicated they plan to improve practices
such as hand washing.
- 67% indicated they plan to improve thawing
practices.
- 56% indicated they plan to cook foods thoroughly.
- 53% indicated they plan to clean utensils
more thoroughly.
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