Evaluating on-farm food handling practices and microbiological quality of locally grown produce and eggs

Food safety practices used on the farm by Iowa fruit and vegetable and fresh shell egg producers were examined. Recommendations for improvements were suggested at a workshop at the end of the project and several extension bulletins were published

Reaching Consumers

The Food Safety Consortium (FSC) Web site project has expanded its content significantly this past year with new initiatives, a full set of HACCP procedures with examples for small meat processors and a biotechnology section. A presentation on biotechnology has been downloaded more than 300 times since its posting in a 3 month period. We have continued our partnership with the University of Guelph, Ontario, Canada, to provide daily international food safety news from newswires and scientific journals. More than 38,000 consumers have accessed and completed one of the four interactive food safety lessons. Additionally, more than 264,000 consumers had 467,000 page views accessed through the Food Safety Web site home page or one of its links for a total of 2,744,880 hits last year. Visitors from 77 countries accessed our site and used our information about the source, symptoms, and methods of preventing Staphylococcus, Salmonella, and Listeriosis. Companies or net providers accounted for 71% of the hits. Users visited the site for an average of 10-1/2 minutes per session, far above average. Improve understanding of risks and responsible practices in relation to food and health through increased knowledge. Maintain and enhance presence of Food Safety Consortium Web at www.foodsafety.iastate.edu/. Post research findings on the Consortium Web site as they become available. www.foodsafety.iastate.edu/ and links to www.extension.iastate.edu/foodsafety/. </p

Reaching Consumers and the Food Industry with Effective Food Safety Messages

The Food Safety Consortium (FSC) consumer Web site project continues to receive a significant number of site visits and be recognized for its work. More than 380,000 visitors have accessed the food safety Web site home page or one of its links over the past year. Visitors from 130 countries accessed our site and used our information while averaging 11 minutes per visit. Our online training lessons continue to be used. Forty thousand scores were recorded last year to bring the total number of scores to over 95,000 consumers have accessed and completed one of the four interactive food safety lessons. The Hazard Analysis Critical Control Point (HACCP) demonstration Web site is being revised and will be relaunched as the HACCP Information Center. Sample HACCP materials for meat processing, apple cider processing, egg breaking facilities, and foodservice operations will be available on this Web site.</p

Reaching Consumers and Food Industry with Effective Food Safety Messages

The Food Safety Consortium (FSC) Web-site project continues to receive higher numbers of site visits and be recognized for its work. More than 400,000 visitors have accessed the Food Safety Web site home page or one of its links over the past year. Visitors from 120 countries accessed our site and used our information, averaging 8_ minutes per visit. Our online training lessons continue to be used. Thirty-five thousand scores were recorded last year to bring the total number of scores to more than 85,000 consumers have accessed and completed one of the four interactive food safety lessons.</p

Evaluating on-farm food handling practices and microbiological quality of locally grown produce and eggs

Food safety practices used on the farm by Iowa fruit and vegetable and fresh shell egg producers were examined. Recommendations for improvements were suggested at a workshop at the end of the project and several extension bulletins were published.</p