Food Safety Knowledge and Behavior of Emergency Food Relief Organization Workers: Effects of Food Safety Training Intervention
An estimated 76 million cases of foodborne illness occur each year in the United States.
It is estimated that each year 325,000 to 500,000 people are hospitalized as a result of foodborne illness in the United States.
An estimated 5,000 to 9,000 people die.
Food safety is particularly critical in emergency food programs such as food pantries, soup kitchens, and emergency shelters.
Emergency food programs distribute food to a significant number of people who are particularly susceptible to foodborne illness.
In one study, about one in 10 were found to be elderly, and close to 40 percent were children.
Also, the food used in emergency food programs often goes through many hands before being consumed.
Donated food may travel to many points before being stored.
The populations served may practice behaviors that put them at additional risk for foodborne illnesses.
Since populations utilizing emergency food services often lack transportation, the food they carry home in hot weather may be subjected to time-temperature abuse. …