Progress 09/15/03 to 09/14/07
Outputs
OUTPUTS: The U.S. territory of Guam is an island located in the Western Pacific with a population of 150,000 people. The estimated foodborne illness is between 13,000 and 152,000 each year. The tropical climate, ethnic foods, and improper food handling practices increase the risk of foodborne illness on the island. The objective of this bridge grant is to enhance collaboration among institutions, revise the submitted 2002 NIFSI food safety proposal, and provide food safety education in the community on Guam. After the collaboration and consultation with food safety specialist and food microbiologist at the Washington State University and the University of California (Davis), and the University of Hawaii, we revised and submitted the proposal entitled Food Safety Education and Traditional Food Kelaguen Modification for Consumers and Children in the U.S. Territory of Guam to the USDA CSREES NIFSI program in 2003. During the period of the project, we developed food safety curriculums to school children, 4-H youth, adults, general consumers, and restaurant mangers and employees. Various food safety workshops, seminars, demonstrations, displays, and Food Safety and Sanitation course were provided to school children, youths, adults, senior citizen, patients, food workers, food safety educators, and university students. Several food safety education materials were developed and disseminated in the community. We also presented and delivered food safety information in the regional and local food safety conferences and hotel and restaurant association fairs. More than two thousand people have been outreached directly. PARTICIPANTS: In addition to principle investigators, the individuals working on the project included extension associators and mentors in the 4-H program at Guam Cooperative Extension Service at the University of Guam. Local partner orgnizations and colloborators included Guam Public Health and Social Services, Guam Public School Systems, community village center and senior citizen center, and Pacific Daily News. Contacts included professors as consultants in the Department of Food Science and Human Nutrition at the Washington State University. Project provided training in food safety and sanitation to food manages in hotels and restaurants, general consumers, and school children. Internal extension eductors at Guam Cooperative Extension Service, University of Guam, were also trained in food safety and sanitation. TARGET AUDIENCES: The target audiences included general consumers, food managers and employees, and school children. PROJECT MODIFICATIONS: Major changes were that participants in training and workshops increased knowledge of food safety and sanitation.
Impacts
The revised proposal Food Safety Education and Traditional Food Kelaguen Modification for Consumers and Children in the U.S. Territory of Guam was funded by the NIFSI with $386,701 in 2004. Through food safety education workshops, presentations, and dissemination of food safety materials, consumers increased awareness that foodborne illness is preventable. The results of pre-test and post-test in workshop show that participants enhanced food safety knowledge in practicing personal hygiene, cooking food adequately, avoiding cross contaminations, and keeping safe temperature. The tests also showed participants increased their intent to change improper food handling behaviors.
Publications
- Yang, J. 2007. Avert foodborne illness, practice proper hygiene. Pacific Daily News. Lifestyle, Dec. 30.
- Yang J. 2007 Ester Egg Safety. Guam Cooperative Extension Service. University of Guam.
- Yang J. 2007. How to sanitize dishes, utensils and cutting board. Fact sheet. Guam Cooperative Extension Service. University of Guam.
- Yang, J. 2006. Key food handling behaviors to prevent foodborne illness. Guam Cooperative Extension Service, Brochure. University of Guam.
- Yang, J. 2006. Safe turkey meal preparation in Thanksgiving. Fact sheet. Guam Cooperative Extension Service. University of Guam.
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Progress 01/01/06 to 12/31/06
Outputs
The U.S. territory of Guam is a tropical island with an average temperature at 28-30C through the year. The frequency of foodborne illnesses on Guam is much higher than that in the United States mainland. Sixty percentage of foodborne illness on Guam occurred in private home. The tropical climate and variety of ethnic foods enhance the risk of foodborne illness. To reduce the risk of foodborne illness, consumer food safety messages and principles of proper food handling practices were provided in workshops and seminars to more than 300 children, youth, adults and elderly people in communities, schools and university. Food safety educational materials were distributed to more than 200 people in community food safety fairs and displays. Research results of "Food safety knowledge, attitude and food handling behavior within the community of Guam" were presented in the regional conference. Food safety brochure "Food safety during and after a typhoon" and magnet "Key
food handling behaviors" were developed.
Impacts
Through food safety education workshops and presentations, consumers awareness in foodborne illness and prevention enhanced. The results of pre-test and post-test in workshops showed that the food safety knowledge and behavior attitudes of participants significantly increased after attending food safety workshops. The increase of participants knowledge in practice personal hygiene, cooking food adequately, avoiding cross contaminations, and keeping safe temperature will improve consumers food safety practice at home, resulting in possible reduction of foodborne illness at private home on Guam.
Publications
- No publications reported this period
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Progress 01/01/05 to 12/31/05
Outputs
The frequency of Foodborne illness on Guam is much higher than that in the United States mainland. To prevent foodborne illness in private home on Guam, a food safety brochure Key food handling behaviors to prevent foodborne illness were developed and disseminated to communities on Guam. Workshops Foodborne illness prevention were conducted for consumers and school teachers and school children to reduce the risk of foodborne illness in the Western Pacific islands. Education of Hand Washing was presented in a food safety education fair sponsored by the Guam Food Safety Task Force. A food safety curriculum for school children was developed to be used in Health class or after school program in elementary schools in the future.
Impacts
Through food safety education workshops and presentations, consumers awareness in foodborne illness and prevention enhanced. The results of pre-test and post-test in workshops showed that the food safety knowledge and behavior attitudes of participants significantly increased after attending food safety workshops. The increase of participants knowledge in practice personal hygiene, cooking food adequately, avoiding cross contaminations, and keeping safe temperature will improve consumers food safety practice at home, resulting in possible reduction of foodborne illness at private home on Guam.
Publications
- No publications reported this period
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Progress 01/01/04 to 12/31/04
Outputs
To accomplish the objective of enhancing collaboration among institutions and states as requested in this bridge grant, in 2003 six professors at Washington State University, University of California (Davis), Oregon State University, University of Hawaii were invited as consultants to review a food safety proposal. The revised proposal Food Safety Education and Traditional Food Kelaguen Modification for Consumers and Children in the U.S. Territory of Guam was submitted in December, 2003 to USDA/CSREES National Integrated Food Safety Initiative Program (NIFSI) to apply for the FY2004 program grant. In 2004, the submitted proposal was funded by USDA/CSREES NIFSI grant program with $386,701. In 2004, about 15 food safety seminars Prevent Foodborne Illnesses at Your Home were provided in community villages and educational training programs. About 150 people attended these seminars. The results of pre-test and post-test showed that the food safety knowledge and behavior
attitudes of participants significantly increased after seminars. The increase of participants knowledge in practice personal hygiene, cooking food adequately, avoiding cross contaminations, and keeping safe temperature will influence the peoples food safety practice in the communities.
Impacts
Food workers on Guam will be presented important food safety information for traditional foods used in the Western Pacific Region
Publications
- No publications reported this period
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Progress 01/01/03 to 12/31/03
Outputs
To enhance collaboration among institutions and states as requested in the bridge grant, six professors at Washington State University, University of California (Davis), Oregon State University, University of Hawaii were invited as consultants to review and revise the previous 2003 food safety proposal, and to plan and support food safety programs on Guam. The revised proposal the "Food Safety Education and Traditional Food, Kelaguen, Modification for Consumers and Children in the U.S. Territory of Guam" was submitted in December, 2003 to USDA/CSREES National Integrated Food Safety Initiative Program to apply for the FY2004 program grant. A research associate was recruited and is working in the project to support food safety education and training programs for consumers and food establishments.
Impacts
Funds will be obtained to conduct research and training in food safety with regards to the traditional Guam food, Kelaguen. Food workers on Guam will be presented important food safety information for traditional foods used in the Western Pacific Region
Publications
- No publications reported this period
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