Historic, Archive Document Do assume not content reflects current scientific knowledge, policies, or practices. United States Department of Agriculture A National AgricuIturaTLibTa^ U.S.D.A, NAL DEC 2 4 2003 Table of Contents CATALOniMn DRF p Executive Summary i I. Introduction 1 EE. Project Overview 3 A. Project Activities 3 B Methodology 5 . JiJLX» IFmclidfis•••••»•••••••••••••••••••••••••»••••••••••••••••••«•••••••«•••••••••••••••••••••••••••••••••••••••••••••••••••••• 8 A. Document Reviews 8 B. Curriculum Materials Review 16 C. Food Safety Education Materials 27 D. Interviews 39 IV. Discussion 56 A. Is there an advantage within the public school system of focusing food safety education as more of a health issue, a home economics issue, or a science issue? 57 B. Where would food safety instruction have the best chance of finding support in the school environment? 58 C. Would the concept of food safety education find greater support among classroom teachers or among school support staff (i.e., nurses or food service staff)? 58 D. In which grade or grades should food safety education efforts be focused?. 58 E. Should the educational goal be to raise awareness, increase knowledge, — change attitudes, or modify behavior Or is there some other focus? 59 F. At what age/grade level are students most receptive to learning about safe food handling techniques 59 G. What approaches are most compatible with current instructional practices and will encourage maximum usage of a food safety education program? 60 H. What technologies are schools using most, and what formats do teachers and students prefer? 60 V. Conclusions 62 Appendix A. Teacher Interview Protocols Appendix B. List ofDocuments Reviewed in Preparation ofthis Report Appendix C. Matrix ofProducts Reviewed Appendix D. Bibliography USDA/FDA Education Evaluating the Initiative: Placement of Food SafetyEducation inAmerican Schools EXECUTIVE SUMMARY INTRODUCTION There is consensus in the public health community—that learning safe food-handling habits at an early age benefits health in the short and long term and yet many children and teens have not received adequate education on the topic of food safety. Ensuring that all students receive such education is critical. Because understanding and practicing proper food safety techniques can significantly reduce food-borne illness, school-age children have been identified as a high- priority group to receive food-safety education under the President's Food Safety Initiative. Over the years, the Food Safety and Inspection Service (FSIS) at the U.S. Department of Agriculture (USDA/FDA) and the Food and Drug Administration (FDA), have produced a variety of school-oriented programs and materials aimed at various grade levels. USDA/FDA are now about to embark on a large-scale effort to provide young people with food safety information in a school environment. In preparation for this initiative, it is necessary to have a clear understanding of that environment today and in the near future. These questions are critical: • Where can food safety best be integrated from both grade level and subject matter perspectives? — • What can we hope to accomplish raise awareness, increase knowledge, change attitudes, develop skills, and/or alter behavior? — Who • will be the primary instructors for food safety instruction classroom teachers, cafeteria staff, school nurses, or some other group? What media and formats will receive greatest acceptance among K-12 educators? USDA/FDA secured the services of Macro International Inc. (Macro) to conduct research and develop a report that would guide planning offuture K-12 food safety education initiatives. The following document describes the project's activities and methodology, presents Macro's findings, and offers recommendations on positioning and delivering food safety education in public schools. USDA/FDA Education Initiative- Evaluating the Placement of Food Safety Education in American Schools i