According to the Centers for Disease Control and Prevention, over 48 million persons in the United States get sick from foodborne illnesses each year. Age-related changes in how our bodies function can place adults 65 and older at increased risk for higher rates of hospitalization and ill-health due to foodborne illness. Providing safe and nutritious foods is at the core of every senior nutrition program. There are several critical areas from food acquisition, food preparation, meal service and delivery, to consumption where the risk of food contamination increase. Fortunately, assuring food safety is a shared responsibility. All staff, volunteers, program directors, food service managers, food service workers and drivers have an important role to play. With this in mind, in 2012 researchers at the University of Maryland’s Department of Nutrition and Food Science, in collaboration with Meals on Wheels America and funding from the National Institute of Food and Agriculture, developed Food Safety on the Go – a food safety training program designed specifically for senior nutrition program staff. Recently, with support from the National Resource Center on Nutrition and Aging (NRCNA), this training program has been contemporized and expanded to include new education and training resources. Join the NRCNA on Thursday, November 7 to get an update on food safety risks across the food chain, tools you can use to help ensure the safety of the foods you serve your clients, and to get a sneak peek at the new and improved Food Safety on the Go Resource Collection.
At the conclusion of the presentation, the learner will be able to:
- Discuss critical control points across the food chain where food safety risks are heightened;
- Identify foods that pose increased risk for foodborne illness in older adults; and
- Summarize how to leverage the Food Safety on the Go training program to strengthen food safety training across all senior nutrition program staff.