Michigan State University Extension
Extension Food Safety Education - FSQ96006
12/01/96
Materials Title: Food Safety in Foodservice: Exploring Public Policy Options Materials Format: Manual and Report Date Materials Produced: 1992 Project Number: 91-EFSQ-1-4006 University: Kansas State University Cooperative Extension Project Director: Karen Penner, Ph.D. Extension Specialist, Food Science Kansas State University Cooperative Extension Service Justin Hall, Room 203 Manhattan, KS 66506-1407
Phone: 913-532-1672 FAX: 913-532-3132 E-mail - penner@humec.ksu.edu
This project has been completed.
Food Safety in Foodservice: Exploring Public Policy Options Abstract: This report and public policy manual provide information about a project that was designed for individuals in the food service industry to provide participants with (1) the latest factual information about food safety and eating out; and (2) an opportunity to assess alternative policy choices and their consequences. Representatives of the food service industry, consumers, agricultural producers and educators participated in sixteen public policy forums in several Kansas communities. A pre/post format was used to obtain personal information, including food consumption patterns, and knowledge about public policy options related to the food service industry. Those options included maintaining the status quo, using regulatory options, initiatives by the food service industry, and consumer options. The 49-page manual provides information from the forums in the following: definition of the problem and the process, summary of policy options and consequences, discussion of policy options and consequences, and a look to the future. Information provided from this project could be used as a model for other states to use in doing public policy/food safety education.
I. Content: A. Main emphasis of the materials - Microbiological issues B. Content related to risk communication - Consumer perception and outrage factors - Understanding risks and issues related to risk reduction strategies, HACCP C. Content related to microbiological issues - Food purchasing considerations - Food preparation - school/childcare, restaurant, institutional - Regulatory issues: policies, agencies
II. The project addresses the following food related risk educational goals: A. Reduce the risk of foodborne illness B. Improve consumer understanding of food related risks
III. Resource materials format: - 27 page final report and 49-page manual of public policy forums held in Kansas
Availability Information: Contact the Project Director or the Food Safety and Quality Contact at your state Cooperative Extension Service program regarding availability of this report.