Final Proposal Folden, Landis, Martin, Mears, Smith October 15, 2007
Project Description: This project intends to educate parents of children who attend public schools of the dangers of food safety. We intend to address four specific objectives in our presentation. First, we will create an informational resource for parents about food safety in public schools. This will include different types of contamination, how it occurs, and what its effects on children are. Second, we will use current events and procedures to identify holes in the existing system. We will offer solutions to fix the holes. Third, we will discuss the current regulations and how parents can ensure that the school is following the rules to keep children healthy. Fourth, we will offer examples of programs that other schools are using to ensure children’s safety.
Rationale: 1. Importance of Project a. We chose this project because of recent media attention on the issues of contaminated food. The one-year anniversary of the spinach recall that caused five deaths across the nation has again left people wondering if their food is safe. “A recent Associated Press investigation found that government regulators never acted on calls for stepped-up inspections of leafy greens after that outbreak,” according to an article in USA Today. It is important to educate parents about this because our children are defenseless in these types of situations and need to be protected. 2. Specific Audience: a. Our specific audience is adults who have children attending primary and secondary public schools in Minnesota and want to make sure their kids are eating safe foods. This is an issue that needs to be addressed in local school systems so parents can be assured their kids will not be harmed by contaminated foods. 3. Contextualization: a. There is a lack of a standard information source for concerned parents to refer to for their children’s food safety in Minnesota. We will address this lack with a website for concerned parents about the safety of their children’s food. There is a need for parents to know that their kids are safe from contamination at school. Our standard information source will inform parents about the most common types of contamination—such as E. coli and salmonella—and their side effects.
Topics: 1. Identify “holes” in the system a. Current events i. Sources “holes” of current events b. Sources of Contamination “From Farm to Fork” i. Internal 1. Equipment 2. Handling/Presentation/Distribution
1 ii. External 1. Farming 2. Transport/Storage 3. Processing/Pre-cooking 2. Figure out how to make people in the system abide by the system’s rules a. Current Preventative Procedures b. Current regulations c. Cooperation with regulation, corrective action procedures i. Fines, punishments, incentives for reporting, inspection ii. New legislation 3. Create an informational resource for parents about food safety in public schools a. General Overview of Types of Food Contamination i. Salmonella, E. Coli ii. Define what they are and how they get into food iii. Side effects/Symptoms/Health 4. Persuade parents to take some type of action a. Solution to problem, What can be done i. Solutions above and beyond government regulations, can’t over-regulate? ii. What families, parents, and children can do to protect themselves iii. “whistle-blower” hotline-reporting E. coli to the Minnesota Department of Health
Timeline:
Week of October 15-
1. Read Emerging Enterohaemorrhagic Escherichia coli, Causes and Effects of the Rise of a Human Pathogen. By: Beutin, L.. Journal of Veterinary Medicine Series B, Sep2006, Vol. 53 Issue 7, p299-305, 7p; DOI: 10.1111/j.1439-0450.2006.00968.x; (AN 22063286) Academic Journal Rob M.
2. Read Food safety: the fourth pillar in the strategy to prevent infant diarrhoea. By: Käferstein, F. K.. Bulletin of the World Health Organization, 2003, Vol. 81 Issue 11, p842-843, 2p; (AN 11798341) Academic Journal Rob M.
3. Read Microbial Control by Packaging :A Review. By: Cutter, Catherine Nettles. Critical Reviews in Food Science & Nutrition, Mar2002, Vol. 42 Issue 2, p151, 11p; (AN 7261627) Academic Journal Rob M.
4. Interview Jean L. Forster Ph.D., M.P.H Professor Phone: (612) 626-8864 Or: Amanda Rian, 626-8870, [email protected] E-mail: [email protected] Public health policy as a prevention strategy; Community-based strategies for chronic disease prevention; Tobacco policy Tobacco Policy Research Group Member: University of Minnesota Cancer Center (http://www.cancer.umn.edu/) Contact Rob M.
5. Review internal sources for contamination, by sourcing requirements, procedures and equipment needs of kitchen staff to prepare and distribute food. Calling selected schools in Mankato, Minnetonka and St. Peter to see what types of equipment are
2 used in food preparation. Make call to Becky Leschner with Minnesota Department of Education with Food and Nutrition Services. Jesse L.
6. Read and take notes on Medline Plus: Food Contamination and Poisoning: What are the symptoms? http://www.nlm.nih.gov/medlineplus/foodcontaminationandpoisoning.html Dave F.
7. Read and take notes on USDA: What is Salmonella, what are the Symptoms/Health Risks of salmonellosis, and how does it get into food. food? http://www.fsis.usda.gov/fact_sheets/salmonella_questions_&_answers/index.asp Dave F.
8. Do preliminary research on Current regulations. Find books/articles that MIGHT work for project and bookmark/save. Do preliminary research on Punishments for refusing to comply with regulations. Bookmark/save. Finish any research in progress. Get all findings together for Final Proposal due Mon. Dave S.
9. Read USATODAY articles and KARE11 article. Take notes and outline main ideas in each event. Analyze and look for “holes” in system and procedures. Choose articles used as examples in “Rationale” section of proposal. Make list of possible articles to use in presentation and add to proposal. Katy M.
Week of October 22-
1. Read Biosensor may mean safer food processing. IIE Solutions, May2000, Vol. 32 Issue 5, p16, 2/3p, 1c; (AN 3145877) Academic Journal Rob M.
2. Read New Food Safety Catalogue. Journal of Environmental Health, Jan/Feb2000, Vol. 62 Issue 6, p49, 1/5p; (AN 2812326) Academic Journal Rob M.
3. Read Keeping it clean, playing it safe: What the HACCP program is all about. Journal of the American Dietetic Association, Feb97, Vol. 97 Issue 2, p125, 1p; (AN 9707316698) Academic Journal Rob M.
4. Read Wash and learn -- Producing clean produce Post-Bulletin (Rochester, MN) May 30, 2007 Author: Post-Bulletin, Rochester, Minn. Rob M.
5. Interview Environmental Health Division – Minnesota Department of health – (651)- 201-4500 regarding SOS pilot program. Contact Rob M.
6. Review external logistic sources for contamination in shipping, handling and storage. Review article on MDH website Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles by USDA for Food Services. Jesse L.
7. Interview/call distributors of food products (Sodexho and Great Lakes Food Co.), to schools in Minnesota and discuss sources and details of handling and number of sources they use for their food products. Review food safety sources provided by MDE Food Services. Jesse L.
3 8. Read and take notes on What is E. coli? How does E. coli get into food? (There are other great links here to other information on this topic) http://fsrio.nal.usda.gov/research/fsheets/fsheet06.pdf; Dave F.
9. Browse for essential information in Entis, Phyllis: “Food Safety: Old Habits, New Perspectives.” Consider using information from this book. Dave F.
10. Start taking notes on articles done by Condrad Holton, Despommeir, and dept. of Computer protocols. Dave S.
11. Re-read USATODAY articles. Outline articles collectively and decide which ones to use in presentation. Update ongoing list of current events related to contamination for link on website. Find the article best suited for the introduction in our presentation. Read FDA investigation report about California spinach recall and make notes on key points. Review with group members to see if it would help anyone else and update ongoing list of current events related to E. coli. Katy M.
Week of October 29 -
1. Read Controlling food poisoning at the source. Bioscience, Apr91, Vol. 41 Issue 4, p279, 1/4p; (AN 10555519) Academic Journal Rob M.
2. Read A safer burger. By: Olijnyk, Zena. Canadian Business, 8/16/2004, Vol. 77 Issue 16, p34-35, 2p, 1c; (AN 14205616) Magazine Rob M.
3. Read and Take notes on Kids Kick Off Food Safety – 2004 - Students Throughout Minnesota Kick Off Statewide Food Safety Effort (www.health.state.mn.us/divs/eh/food/sos/kickoff.html) Website Rob M. 4. Take notes on E-coli prevention - http://www.pritzkerlaw.com/ecoli- prevention/Index.aspx Website Rob M.
5. Review tier 1 or starting sources, how many there are and what types of contamination can arise from these external sources. Reviewing notices given to schools about health concerns, namely memo’s provided on the MDE website regarding contamination, new policies on raw foods and transportation of goods. Review articles on Food Safety Inspections, Food Safety Inspection Requirements and Certification of Food Managers from the MDE Website regarding their Food Service Programs. Jesse L.
6. Review of transportation methods, from the original sources through; handling, shipping, storage and delivery to school. Also analyzing the receipt and guarantee’s from company (Sodexho and Great Lakes Food Co.) about quality and if any charters/agreements are signed between Minnesota schools and their sources. Review Article by MDE Food Service Acceptable Delivery Temperatures of Dairy Product. Jesse L.
4 7. Read U.S. Food Safety and Inspection Service, “Be food safe.”
a. http://www.fsis.usda.gov/Be%5FFoodSafe/BFS_Messages/index.asp. Dave F.
8. Read Labbé and Garcia: “Guide to Food borne Pathogens.” Consider using information from this book. Dave F.
9. Organize notes and look for any holes in research. Analyze notes and brainstorm potential alternates for the way contaminations were handled with other group members. Dave S.
10. Start taking notes from Minnesota Dept. of Health website on Minnesota regulations for public food safety. Use notes on procedures, changes, and personal stories/interviews with directors, workers, victims and families of victims from the FDA investigative report to compare with Minnesota regulations. Start typing up all findings and formatting them into report. Katy M.
Week of November 5 –
1. Organization and layout of progression chart showing food progression from farm/producer to shipping, storage, handling and preparation of food and presentation. Jesse L.
2. Culmination of all sources, both internal and external, listing all possible reasons and openings for contamination. Comparing the results and checking for patterns and holes in the current system. Jesse L.
3. Each member of the group e-mail me their information. Dave F.
4. Finish research on punishments for poor food safety/take notes from MN Dept of Health. Continue putting together rough draft of report. Continue rough draft. Dave S.
5. Summarize FDA report into a document that can be used on website. Continue updating ongoing list of current events related to contamination. Katy M.
6. Formatting of individual information done on previous tasks. All
Week of November 12 - Determine website architecture. Rob M., Jesse L., Katy M.
Week of November 19 – Translating information into website. Dave S., Dave F.
Week of November 26 – Finalization, implementation of website, review and preview of site. ALL
Week of December 3 – Final Project Draft – Final Tweaking. ALL
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