IFIC Foundation FOOD SA F E TY E DUCAT ION MON T H WE BI N A R S E PTEMBER 1 9, W W W. FOODI NSIGHT.ORG

Transcription

1 IFIC Foundation FOOD SAFETY EDUCATION MONTH WEBINAR SEPTEMBER 19,

2 About the International Food Information Council Foundation Mission: To effectively communicate science-based information on health, nutrition, and food safety for the public good. Primarily supported by the broad-based food, beverage and agricultural industries. Please send all questions to: 2

3 Housekeeping Please send all questions to: or We will answer questions at the end of the webcast. Join the conversation @FightBac #foodinsight A PDF copy of these slides will be available after the Webinar at foodinsight.org. 3

4 Speakers Matt Raymond, Sr. Director, Media Relations- IFIC Foundation (moderator) Tony Flood, Sr. Director, Food Safety & Defense IFIC Foundation Britanny Saunier, Project & Development Associate Partnership for Food Safety Education CiCi Williamson, Food Safety Specialist Meat and Poultry Hotline, US Department of Agriculture, Food Safety and Inspection Service (FSIS) 4

5 Learnings & Objectives 1. Understand consumers' current knowledge, attitudes, and/or behaviors on food safety; 2. Identify opportunities for applying consumer research to improve food safety communications to enhance public health, 3. Dispel common myths about safe food handling, 4. Gain valuable insights about USDA s meat and poultry hotline to answer common consumer questions about safe food handling, 5. Enhance knowledge about credible food safety resources. Please send all questions to: foodandhealth@ific.org 5

6 CPE Credit At the conclusion of this webcast, Registered Dietitians can download a Certificate of Completion for 1 CDR Continuing Professional Education credits at: afety_matters_food_safety_education_month An will be sent with the link one hour after the conclusion of the webcast. Please send all questions to: foodandhealth@ific.org 6

7 Enter our Food Safety Art Contest Visit our Facebook page and enter to win an ipad mini! Please send all questions to: 7

8 2013 Food & Health Survey Consumer Attitudes Toward Food Safety, Nutrition & Health Tony Flood Senior Director, Food Safety and Defense Communications I N T E R N A T I O N A L F O O D I N F O R M A T I O N C O U N C I L F O U N D A T I O N May 2013

9 FOOD SAFETY 4

10 Food Safety is a Shared Responsibility... When asked who they believe is responsible for food safety in the U.S. Government, 71% Food Manufacturers, 67% Farmers / Producers, 58% Retailers / Food service 47% Consumers/individuals (39%)

11 Until recently... Overall, consumers remain confident in the safety of the U.S. food supply Consumer food safety concerns Foodborne illness remains number one concern Chemical concerns have continued to increase Consumers feel their chance of becoming sick from food is very low When it comes to food safety, consumers trust themselves

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13 How much thought (if any) have you given to the following issues? 84% Chemicals in food 79% Foodborne illness from bacteria 75% The safety of imported foods 75% Pesticides 56% Animal antibiotics 43% Undeclared allergens Respondents represent a little or a lot 2013 IFIC Foundation food & Health Survey Not to scale

14 Almost all have heard of Salmonella on food. Nearly half of them believe food containing Salmonella cannot be made safe to eat. 97% have heard of Salmonella on food To the best of your knowledge, which of the following would make something safe to eat if it had Salmonella bacteria on it? Base: Have heard of Salmonella on food 2013 (n=977) Cooking it 41% Washing it 15% Adding vinegar or lemon juice Freezing it 3% 2% Who is more likely to believe food with Salmonella cannot be made safe? Food containing Salmonella bacteria cannot be made safe to eat Not sure 11% 45% Those age 50 or older Women Parents International Food Information Council Foundation 2013 Food & Health Survey

15 Americans place far more faith in the safety of foods produced or grown in the United States than in imported foods; this contrast is even more pronounced this year All (n=1,006) 2012 All (n=1,057) In general, do you think that imported foods are? Less safe than foods produced or grown in the USA 48% 53% Equally as safe as foods produced or grown in the USA More safe than foods produced or grown in the USA 2% 2% 25% 28% Not sure 20% 22% International Food Information Council Foundation 2013 Food & Health Survey

16 International Food Information Council Foundation 2012 Food & Health Survey FOOD SAFETY Most of those who feel that imported foods are less safe than domestically-produced foods attribute that to a lack of regulations. Believe imported foods are less safe (n=509) Why do you believe that imported foods are less safe than foods produced or grown in the United States? They have fewer regulations and inspections than are required in the U.S. They have less sanitary conditions They could become contaminated or spoiled during travel to get to the U.S. I do not know enough about how they are produced They use more chemicals and pesticides or some that are more harmful than the ones used in the U.S. Other Not sure 77% 61% 60% 49% 48% 3% 1%

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18 Offering free thermometers and highlighting required temperatures in recipes would be the most effective way to increase food thermometer usage. Which of the following, if any, would encourage you to use a food thermometer more often than you do? (% Yes) Base: Not currently using a food thermometer 2013 (n=643) If I was given a free thermometer 60% If recipes in my cookbooks and on websites listed temperatures in the directions 51% If my friends used a thermometer and recommended it If thermometers were easier to find and buy in stores 25% 24% If my favorite cooking show or chef used a thermometer 13% International Food Information Council Foundation 2013 Food & Health Survey

19 Health Professionals: Most Trusted Source of Food Safety Information Health professionals (doctors, nurses, dietitians) 93% Family and Friends 76% The government (e.g., FDA, USDA) 64% Food manufacturers 44% In general, how trustworthy, it at all, do you find the following sources to deliver accurate food safety information?

20 Food Safety Resources at Microwave Cooking Food Safety Basics Be Food Safe with Win Listeriosis and Pregnancy IFIC Foundation Food Safety Resource Page

21 Questions If you have questions throughout the webinar, please them to or tweet them to 21

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23 Who We Are The Partnership for Food Safety Education delivers trusted, science based behavioral health messaging and a network of resources that support consumers in their efforts to reduce risk of foodborne illness. The Partnership is creator and steward of the Fight BAC! campaign. The Partnership s mission is to end illness and death from foodborne infections in the United States. The Partnership for Food Safety Education

24 The Problem 1 in 6 Americans will acquire a foodborne illness this year. Most often a person experiences moderate to severe gastroenteritis for a few days, then feels better. But there can be long-term health effects, and an estimated 128,000 experience illness serious enough to require hospitalization. Food poisoning inflicts significant health and economic costs. These costs are associated with medical expenses, lost productivity, and even death. Educating consumers about food safety is NOT the entire solution to eliminating illness, but it is a critical component in a comprehensive system of prevention. The Partnership for Food Safety Education

25 PFSE Contributing Partners 2013 Academy of Nutrition and Dietetics AIB International American Beverage Association American Frozen Food Institute Association of Food and Drug Officials Cargill Consumer Federation of America Food Marketing Institute Grocery Manufacturers Association Institute of Food Technologists International Association for Food Protection International Dairy-Deli Bakery Association International Food Information Council Foundation Maines Paper & Food Service, Inc. National Chicken Council National Grocers Association National Pork Board National Turkey Federation North American Millers Association NSF International Pet Food Institute Produce Marketing Association Publix Supermarkets, Inc. ServSafe Tyson Foods, Inc. United Fresh Produce Association The Partnership for Food Safety Education

26 About Mythbusters PFSE started debunking home food safety myths in Every year we debunk new myths ranging from using lemon juice for sanitation to the efficacy of washing poultry before cooking. September is National Food Safety Education Month and Mythbusters makes learning about food safety fun! This year we are focusing on kids! The Partnership for Food Safety Education

27 When kids cook, it is usually heat and eat snacks and foods in the microwave. They don t have to worry about food safety the microwaves kill the germs! The Partnership for Food Safety Education

28 Microwaves aren t magic It s the heat the microwaves generate that kills the germs! Food cooked in a microwave needs to be heated to a safe internal temperature. Microwaves often heat food unevenly, leaving cold spots in food where germs can survive. Kids can use microwaves properly by carefully following package instructions. Even simple heat and eat snacks come with instructions that need to be followed to ensure a safe product. Use a food thermometer if the instructions tell you to! The Partnership for Food Safety Education

29 Only kids eat raw cookie dough and cake batter. If we just keep kids away from the raw products when adults are baking, there won t be a problem! The Partnership for Food Safety Education

30 Just a lick can make you sick! No one of any age should eat raw cookie dough or cake batter because it could contain germs that cause illness. Whether it s pre-packaged or homemade, the heat from baking is required to kill germs that might be in the raw ingredients. The finished, baked, product is far safer - and tastes even better! And remember, kids who eat raw cookie dough and cake batter are at greater risk of getting food poisoning than most adults are. The Partnership for Food Safety Education

31 When kids wash their hands, just putting their hands under running water is enough to get the germs off. The Partnership for Food Safety Education

32 Rubbing hands with water and soap is the best way to go! Water is just part of what you need for clean hands! Washing hands properly is a great way to reduce the risk of food poisoning. Here s how: Wet your hands with clean, running water and apply soap. Rub them together to make a lather and scrub them well; be sure to scrub the backs of hands, between fingers, and under nails. Continue rubbing for at least 20 seconds. Sing the Happy Birthday song twice to time yourself! Rinse hands well under running water. Dry your hands using a clean towel, paper towel, or an air dryer. The Partnership for Food Safety Education

33 My kids only eat pre-packaged fruits and veggies for snacks because those snacks don t need to be washed before they eat them. The Partnership for Food Safety Education

34 Read your way to food safety! Giving your kids healthy snacks is a big plus for them! But just because produce is wrapped, it doesn t always mean it s ready to eat as is. Read the label of your product to make sure it is says: ready-to-eat, washed, or triple washed. If it does, you re good to go! If it doesn t, wash your hands and then rinse the fruits or vegetables under running tap water. Scrub firm items, such as melons and cucumbers, with a clean produce brush. Dry with a clean cloth towel or paper towel to further reduce germs that may be present. The Partnership for Food Safety Education

35 Learn about the scientific basis of Mythbusters! Check it out on YouTube! =share&list=uu9_drtzkoojy2n3xf-oxxyg The Partnership for Food Safety Education

36 Educational Materials 4 Myth Flyer Cookie Dough Myth Flyer Heat and Eat Myth Flyer Handwashing Myth Flyer Pre-Packaged Produce Myth Flyer PowerPoint Presentation Mythbusters Story: Kids in the Kitchen Mythbusters Quiz All available for free download at The Partnership for Food Safety Education

37 Mythbusters in the Media The Partnership for Food Safety Education

38 More tools for your food safety outreach in September! The Partnership for Food Safety Education

39 BAC! Fighter National Youth Campaign The largest concerted effort to engage kids on the topic of safe food handling since Fight BAC! New ios Game for Kids: Perfect Picnic New Curriculum: Fight BAC! at Picnic Park Free downloads including PPT presentations, teacher materials, and activity sheets for kidsin English and Spanish! The Partnership for Food Safety Education

40 Other Stuff for Kids! What you will find at Smart Kids Fight BAC! The Story of BAC (K-3) How Our School Fought BAC! (Grades 4-8) Fight BAC at Picnic Park and the Perfect Picnic game (grades 3-5) + other resources and activities! Fight BAC! has been recognized as a 2013 Parents' Choice Approved Award winner!

41 Q & A Time Questions? The Partnership for Food Safety Education

42 Get to know the Partnership Join our E-List Join us on Follow us on Our group is called Receive weekly s with links to resources, materials, and language for newsletters and more Team Food Safety The Partnership for Food Safety Education

43 Thank you! For information about becoming a contributing partner, or about the National Consumer Food Safety Education conference in 2014, please contact our team: Britanny Saunier Project & Development Associate britanny@fightbac.org Ashley Pavloff Manager, Programs and Outreach ashley@fightbac.org Shelley Feist Executive Director sfeist@fightbac.org The Partnership for Food Safety Education

44 Questions If you have questions throughout the webinar, please them to or tweet them to 44

45 How the USDA Meat and Poultry Click Hotline here to add text Can Help You CiCi Williamson, Food Safety Specialist USDA Meat and Poultry Hotline FSIS Food Click Safety here to Education add text. Click Staff here to add text. Click here to add text. Click here to add text. Click here to add text. Click here to add text. / Significant increase/decrease from year indicated 2009 Food & Health Survey

46 The Hotline began answering callers food safety questions in The U.S. Department of Agriculture s (USDA) Meat and Poultry Hotline opened its phone lines on July 1, beginning 28 years of distinguished food safety service. Dallas was the #1 TV show in USDA Meat and Poultry Hotline / Significant increase/decrease from year indicated AskKaren.gov Place logo or logotype here, otherwise delete this Food & Health Survey

47 1 (888) MPHotline 1 (888) The USDA Meat and Poultry Hotline is a toll-free telephone service staffed by food safety experts. Since 1985, the staff has answered almost three million calls and has expanded its technical services with the times. USDA Meat and Poultry Hotline 1 (888)

48 How the Hotline Can Help You Answer questions via a toll-free phone number (from 10:00 a.m. to 4:00 p.m. Eastern time on weekdays year round plus Thanksgiving from 8:00 a.m. to 2:00 p.m.). Chat with you online (same as hotline hours) Provide food safety answers 24/7 via the Internet and your portable electronic device. Answer your s. Mail food safety publications to you. Provide detailed food safety fact sheets. Promote food safety via Social Media and campaigns. / Significant increase/decrease from year indicated 2009 Food & Health Survey

49 As soon as the Internet opened for public use, the Hotline began answering questions via addressed to Today, the staff answers almost 6,000 s yearly. Write to us! We ll answer your question. / Significant increase/decrease from year indicated 2009 Food & Health Survey

50 2002. Hotline begins answering callers in Spanish. Bilingual food safety specialists spoke to nearly 200 callers last year, answered 213 s, and translated hundreds of food safety publications in Spanish for the En Español version of FSIS website. 1 (888) MPHotline ( ) Press 2 for Spanish / Significant increase/decrease from year indicated 2009 Food & Health Survey

51 Ask Karen The Hotline debuted Ask Karen, the agency s interactive 24/7 food safety service, on the FSIS website. Ask Karen is a virtual food safety representative backed and maintained by the Hotline Staff that offers advice about properly handling, storing, and preparing food to prevent illness. The database contains more than 1,500 questions and answers created by experts at the USDA Meat and Poultry Hotline. AskKaren.gov / Significant increase/decrease from year indicated 2009 Food & Health Survey

52 2009. Live Chat Service Introduced This past year, Karen answered around 3,000 live chats and provided over one million answers in English and Spanish has seen a 45% increase over the total number of chats held in / Significant increase/decrease from year indicated 2009 Food & Health Survey

53 To use the live chat, go to Click on Ask Karen and then Live Chat (10-4 weekdays) / Significant increase/decrease from year indicated 2009 Food & Health Survey

54 2010. The Ask Karen Spanish Database Pregúntele a Karen During the past 12 months, more than 400,000 answers were viewed, a 282% increase from the previous year. AskKaren.gov PregunteleaKaren.gov / Significant increase/decrease from year indicated 2009 Food & Health Survey

55 2011. Mobile app for Ask Karen Downloadable from the Apple and Android app stores. In the first year that the app was available, traffic to Ask Karen increased 15 fold. m.askkaren.gov Mobile app / Significant increase/decrease from year indicated m.askkaren.gov 2009 Food & Health Survey

56 Podcasts Listen to recorded podcasts on many food safety topics. Search on Podcasts. / Significant increase/decrease from year indicated 2009 Food & Health Survey

57 You can order food safety publications by calling the Hotline. We have food safety At-Risk Booklets >> Magnets Let s Talk Turkey Coloring books And many more USDA Meat and Poultry Hotline 1 (888) / Significant increase/decrease from year indicated 2009 Food & Health Survey

58 Brochures, booklets and magnets / Significant increase/decrease from year indicated 2009 Food & Health Survey

59 Social Media updates RSS Feeds Twitter YouTube Flickr Blogs New Media Click at / Significant increase/decrease from year indicated 2009 Food & Health Survey

60 Go to to find more than 100 Food Safety Fact Sheets Click on Topics and then on Food Safety Education / Significant increase/decrease from year indicated 2009 Food & Health Survey

61 Food Safety Fact Sheets More than 200 fact sheets in text and PDF design, both English and Spanish are posted are on the website. / Significant increase/decrease from year indicated 2009 Food & Health Survey

62 Check Your Steps: Food Safe Families Campaigns / Significant increase/decrease from year indicated 2009 Food & Health Survey

63 Videos View food safety videos and video news releases on the FSIS website and at FoodSafety.gov / Significant increase/decrease from year indicated 2009 Food & Health Survey

64 Top Questions Asked by Callers to the USDA Meat and Poultry Hotline 1. How long can you freeze XXX? 2. How many days can you keep XXX in the refrigerator? 3. How do I keep my food safe in a power outage? 4. What s the safe internal temperature to cook XXX? 5. How can I thaw XXX fast? 6. Which food has been recalled? USDA Meat and Poultry Hotline 1 (888) / Significant increase/decrease from year indicated 2009 Food & Health Survey

65 Thanksgiving Funny: Taking Your Turkey to the Cleaners One caller didn t have an oven bag, so she wrapped her turkey in a dry cleaner s bag. It melted all over the turkey. We advised her to throw the turkey away due to chemical contamination! / Significant increase/decrease from year indicated 2009 Food & Health Survey

66 If you need the answer to a food safety question: Call the USDA Meat and Poultry Hotline toll free at (from 10:00 a.m. to 4:00 p.m. Eastern time on weekdays year round (plus Thanksgiving from 8:00 a.m. to 2:00 p.m.). Use the Internet (AskKaren.gov and in Spanish PregunteleaKaren.gov). Send an to MPHotline@fsis.usda.gov Use your portable electronic device. Go to m.askkaren.gov. 1 (888) MPHotline ( ) / Significant increase/decrease from year indicated 2009 Food & Health Survey

67 Questions If you have questions, please them to or tweet them to 67

68 In Closing... Consumers are confident in the safety of the U.S. food supply and play a key role in keeping food safe. Key messages to encourage safe food handling Practical, easy steps for family and friends Clean, separate, cook, chill Health professionals are trusted sources of (food safety) information and are the key to behavior change Webinar materials linked at 68

69 Thank You! Make sure to follow on Facebook, or on Pinterest! Subscribe to Food Insight all questions to 69