Progress 09/15/03 to 09/14/08
Outputs
OUTPUTS: Through cooperative partnerships with leading national organizations involved in food-allergy research education, and through our own research, we gathered vast up-to-date knowledge on scientific and cultural aspects of food-allergens and their current effective management. Through interviews, observations, literature research, and surveys of the food manufacturing and foodservice industries that prepare predominantly ethnic foods in Hawaii, we identified various culinary practices and social behaviors that may affect the effective management of food allergens, especially hidden food allergens in ethnic foods. Using these findings as guides, we developed educational materials to help in food-allergy awareness and in training of food manufacturing and foodservice personnel that predominantly prepare ethnic foods in Hawaii. The materials consist of a 9-min DVD and a comprehensive but simple manual. Simple-illustrated posters and stickers also support the DVD as quick references. A 10-point questionnaire was also developed to be given before and after the training sessions to determine if the trainees achieved a significant (20%) increase in baseline knowledge of food allergens. A pilot training program was completed to test if the audience understood the educational materials by recognizing the major food allergens, that food allergens are a serious health concern and food safety issue, and that they have specific roles in reducing the incidences of food anaphylaxis-related deaths and general complaints. Initial data suggest that a 20% increase before and after conducting the pilot training program was obtainable and realistic. 1. 8 foodservice staff and management of the Philippine Airlines on January 25, 2007 2. 78 invited guests of the food industry of the Philippines at the University of the Philippines on January 16, 2007 3. 57 juniors and seniors of the Science Department of the College of the Holy Spirit, Manila on January 24, 2007 4. 70 invited food manufacturers at the Food Development Center; Manila 5. 40 attendees at the Annual Convention of the Philippine Association of Food Technologists to about 40 attendees on September 4, 2007 at the Heritage Hotel, Manila, Philippines. 6. A 30-min workshop on "Food Allergen Labeling" to about 30 Hawaii Food Manufacturers Association (HFMA) meeting. Honolulu, Hawaii on August 26, 2008. 7. A 1-hr presentation at the IFT pre-annual meeting short course, Food Safety for the Non-Food Scientist on June 27, 2008 to about 20 professionals. New Orleans, Louisiana. 8. Many other short workshops were given to social clubs and groups within the State of Hawaii.. 9. The Hawaii Restaurant Association (HRA) staff is scheduling several short workshops for their staff from October 2008 to April 2009. 10. The Project Director's website was redesigned to focus on the downloadable educational materials resulting from this project. PARTICIPANTS: Through the websites of our project partners, we were able to reach many regarding the developed materials. All incorporated the materials to their libraries and some, such as the Hawaii Department of Health, recommended its use to the manufacturers. 1. Food Allergy and Anaphylaxis Network, Anne Munoz Furlong & Nancy Amman 2. International Food Information Council, Joan Rothenberg & Anthony Flood 3. Hawaii Department of Health, Lynn Nakasone 4. US Food and Drug Administration (Training Branch), Allen Gelfius 5. Hawaii Food Manufacturers Association, Neal Arakaki 6. Hawaii Restaurant Association, Tom Jones 7. Hawaii Food Industry Association, Ed Thompson 8. Food Allergy Research and Resource Program, Sue Hefle This project offered many opportunities for training or professional development, both of the audience to whom the materials were presented and the PI and project collaborators. Many parts of the world still do not consider food allergy as a serious food safety issue and it is critical that our global food partners understand this and take action. Thus, training of professionals and manufacturers outside the USA is very important to undertake. TARGET AUDIENCES: The materials primarily were designed to reach foodservice personnel, which it did. In addition, the same were presented to food manufacturers, school districts, and the consuming public. The information was easily applicable to their situations. PROJECT MODIFICATIONS: The project plan was strictly followed. The only addition was the inclusion of companies and audiences outside the USA because food is a global commodity. To increase the safety of our foods, our global food partners must understand the same concerns and issues that we have in the USA.
Impacts
1) Philippine Airlines staff did not have training materials on food allergy and planned to incorporate the CTAHR-developed materials to their training. The materials would reach other staff members and result in a proper approach and treatment to food allergic passengers. All 8 participants rated the course and the instructor as very good to excellent. (40% gained before and after training) 2) All 78 Philippine food manufacturers at the University of the Philippines workshop rated the course and instructor as good to excellent. (30% before and after training). 3) PI shipped 5 complete sets of the developed materials to the College of the Holy Spirit for incorporation in their science courses. All 57 participants rated the course and instructor as good to excellent. (40% before and after training). 4) 70 food manufacturers at the Food Development Center will incorporate the materials to their training. (30% before and after training) 5) Many questions were fielded from HFMA members, both who attended and those who did not, about labeling. (50% before and after training). 6) Evaluations from the attendees of the IFT presentation rated the workshop as very good to excellent. They gained insights on food allergens and the labeling law. (30% before and after training) 7) other workshops to social clubs typically increased knowledge by about 40%. 8) Inquiry from HRA demonstrates that the industry is starting to show increasing awareness of the importance of proper food handling practices to control food allergens. 9) The redesigned workshop makes it easy to download the educational materials developed in this project. http://www.ctahr.hawaii.edu/aurora/foodallergy.asp From the evaluation results of the training sessions, results indicate that food handlers are able to recognize the major food allergens, that food allergens are a serious health concern and food safety issue, and that they have specific roles in reducing the incidences of food anaphylaxis-related deaths and general complaints. In addition, Hawaii food handlers can now better assess the special needs of food allergic individuals through the food allergy training and awareness programs. Through these results, Hawaii aims to serve as a model to other states, leading the nation in providing food allergic consumers with choices ordinarily available only to non-food allergic individuals. The health, social, and economic implications of our results affect not only the food allergic individuals but also the many members of their families, social circles, and countless supporting businesses. This educational program is an addition to the basic food safety course conducted by the State of Hawaii Department of Health to food handlers, making a significant impact on their food safety knowledge. Food allergic customers may feel safer eating outside their home in the State of Hawaii.
Publications
- Tirado, A and Saulo, A.S. 2007. A 9-min DVD, an accompanying instructional manual, a sticker, and a poster are available for downloading at no charge from http://www.ctahr.hawaii.edu/aurora/foodallergy.asp.
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Progress 10/01/06 to 09/30/07
Outputs
OUTPUTS: 1. Seminar to 8 foodservice staff and management of the Philippine Airlines on January 25, 2007. a. They planned to share the materials with the rest of their staff in their future training sessions. 2. Seminar to 78 invited guests of the food industry of the Philippines at the University of the Philippines on January 16, 2007 to survey acceptance and use of project products. Consultants to the food industry organized this seminar as part of their monthly activity. a. Many wanted to have a copy of the complete set of the materials so that they could incorporate them in their training courses. Complete sets were sent to all who requested. 3. Seminar to 57 juniors and seniors of the Science Department of the College of the Holy Spirit, Manila on January 24, 2007 a. The Science instructors advised that they will be incorporating the developed materials on food allergy to their science courses. 4. Seminar to 70 invited food manufacturers at the Food Development Center, Manila to
present findings and hold a Q&A session on January 23, 2007. a. Many of those who attended advised that they would be incorporating the materials in their own training lessons. Complete sets were sent to all who requested. 5. Presentation at the Annual Convention of the Philippine Association of Food Technologists to about 40 attendees on September 4, 2007 at the Heritage Hotel, Manila, Philippines a. As before, many of those who attended advised that they would be incorporating the materials in their own training lessons. Complete sets were sent to all who requested.
PARTICIPANTS: Through the websites of our project partners, we were able to reach many regarding the developed materials. All incorporated the materials to their libraries and some, such as the Hawaii Department of Health, recommended its use to the manufacturers. Food Allergy and Anaphylaxis Network, Anne Munoz Furlong & Nancy Amman International Food Information Council, Joan Rothenberg & Anthony Flood Hawaii Department of Health, Lynn Nakasone US Food and Drug Administration (Training Branch), Allen Gelfius Hawaii Food Manufacturers Association, Neal Arakaki Hawaii Restaurant Association, Tom Jones Hawaii Food Industry Association, Ed Thompson Food Allergy Research and Resource Program, Sue Hefle This project offered many opportunities for training or professional development, both of the audience to whom the materials were presented and the PI and project collaborators. Many parts of the world still do not consider food allergy as a serious food safety issue and it is critical
that our global food partners understand this and take action. Thus, training of professionals and manufacturers outside the USA is very important to undertake.
TARGET AUDIENCES: The materials primarily were designed to reach foodservice personnel, which it did. In addition, the same were presented to food manufacturers, school districts, and the consuming public. The information was easily applicable to their situations.
PROJECT MODIFICATIONS: The project plan was strictly followed. The only addition was the inclusion of companies and audiences outside the USA because food is a global commodity. To increase the safety of our foods, our global food partners must understand the same concerns and issues that we have in the USA.
Impacts
1. Philippine Airlines staff did not have training materials on food allergy and planned to incorporate the CTAHR-developed materials to their training. The materials would then have the potential of reaching many other staff members of the company and result in a proper approach and treatment to food allergic passengers. a. All 8 participants rated the course and the instructor as very good to excellent. 2. Because of the funds the supported this project, PI was able to share the developed materials with food manufacturers in the Philippines who requested them to incorporate in their own training courses. a. All 78 participants rated the course and instructor as good to excellent. They were thankful for the informative materials and wanted to learn more about food allergy. 3. PI shipped 5 complete sets of the developed materials to the College of the Holy Spirit for incorporation in their science courses. a. All 57 participants rated the course and instructor as good
to excellent. 4. As before, project funds enabled the PI to share the developed materials with additional food manufacturers in the Philippines, widening the exposure and reach of the materials. a. All 70 participants rated the course and the instructor as very good to excellent. 5. Many professionals were reached through this professional conference and the developed materials were widely reviewed. The conference organizers verbally advised PI after the session that the presentation and topic were received well.
Publications
- No publications reported this period
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Progress 10/01/05 to 09/30/06
Outputs
Recent estimates suggest that 11 million Americans (or 4% of the general population) have mild to life-threatening food allergies (Sicherer et al., 2004; Sampson 2004), resulting in approximately 30,000 emergency room visits and 150-200 deaths each year (Bock et al., 2001). Since most of these deaths and general complaints result from inadvertent exposure to the offending food in foodservice situations (Hefle 2001; Bock et al., 2001; IFIC 2001; FAAN 2003), and the number of foods eaten outside the home, especially ethnic foods, is increasing (Bock et al., 2001), it is highly relevant to address and improve the management of food allergens by educating food handlers of ethnic foods at both the state and national levels. The objectives of this research are to communicate the seriousness of food allergens as a food safety issue, to help easily identify allergens in a food, especially ethnic foods, and to reduce the incidences of food anaphylaxis-related deaths and
general complaints by managing food allergens effectively through awareness and educational training programs. Through cooperative partnerships with leading national organizations involved in food-allergy research education, and through our own research, we have gathered vast up-to-date knowledge on scientific and cultural aspects of food-allergens and their current effective management. Through interviews, observations, literature research, and surveys of the food manufacturing and foodservice industries that prepare predominantly ethnic foods in Hawaii, we have identified various culinary practices and social behaviors that may affect the effective management of food allergens, especially hidden food allergens in ethnic foods. Using these findings as guides, we have completed 9-min instructional DVD, an accompanying reference poster, a complete instructional manual, and some stickers. These educational materials were designed to help in food-allergy awareness and in training of food
manufacturing and foodservice personnel that predominantly prepare ethnic foods in Hawaii. The DVD format used a graphic international language for ease of understanding.
Impacts
The educational materials consisting of a DVD and an accompanying manual are the only educational materials addressing food allergies available to the food manufacturing and foodservice industries in Hawaii. Addressing this major food safety concern enhances the food industry's ability to make safer food products. In addition, food allergic customers will feel safer eating outside their home in the State of Hawaii because Hawaii food handlers are provided with food allergy training and awareness programs to better assess the special needs of food allergic individuals. Through our results, Hawaii aims to serve as a model to other states, leading the nation in providing food allergic consumers with choices ordinarily available only to non-food allergic individuals. The health, social, and economic implications of our results affect not only the food allergic individuals but also the many members of their families, social circles, and countless supporting businesses.
Publications
- No publications reported this period
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Progress 10/01/04 to 09/30/05
Outputs
RATIONALE. Recent estimates suggest that 11 million Americans (or 4% of the general population) have mild to life-threatening food allergies (Sicherer et al., 2004; Sampson 2004), resulting in approximately 30,000 emergency room visits and 150-200 deaths each year (Bock et al., 2001). Since most of these deaths and general complaints result from inadvertent exposure to the offending food in food service situations (Hefle 2001; Bock et al., 2001; IFIC 2001; FAAN 2003), and the number of foods eaten outside the home, especially ethnic foods, is increasing (Bock et al., 2001), it is highly relevant to address and improve the management of food allergens by educating food handlers of ethnic foods at both the state and national levels. The objectives of this research are to communicate the seriousness of food allergens as a food safety issue, to help easily identify allergens in a food, especially ethnic foods, and to reduce the incidences of food anaphylaxis-related
deaths and general complaints by managing food allergens effectively through awareness and educational training programs. RESULTS & DISCUSSION. Through cooperative partnerships with leading national organizations involved in food-allergy research education, and through our own research, we have gathered vast up-to-date knowledge on scientific and cultural aspects of food-allergens and their current effective management. Through interviews, observations, literature research, and surveys of the food manufacturing and food service industries that prepare predominantly ethnic foods in Hawaii, we have identified various culinary practices and social behaviors that may affect the effective management of food allergens, especially hidden food allergens in ethnic foods. Using these findings as guides, we developed educational materials to help in food-allergy awareness and in training of food manufacturing and food service personnel that predominantly prepare ethnic foods in Hawaii. The
materials consist of a 9-min DVD and a comprehensive but simple manual. Simple-illustrated posters and stickers also support the DVD as quick references. A 10-point questionnaire was also developed to be given before and after the training sessions to determine if the trainees achieved a significant (20%) increase in baseline knowledge of food allergens. A pilot training program was completed to test if the audience understood the educational materials by recognizing the major food allergens, that food allergens are a serious health concern and food safety issue, and that they have specific roles in reducing the incidences of food anaphylaxis-related deaths and general complaints. Initial data suggest that a 20% increase before and after conducting the pilot training program was obtainable and realistic.
Impacts
This educational program will be recommended as a mandatory addition to the basic food safety course conducted by the State of Hawaii Department of Health to food handlers, making a significant impact on their food safety knowledge. Food allergic customers may feel safer eating outside their home in the State of Hawaii because Hawaii food handlers are provided with food allergy training and awareness programs to better assess the special needs of food allergic individuals. Through our results, Hawaii aims to serve as a model to other states, leading the nation in providing food allergic consumers with choices ordinarily available only to non-food allergic individuals. The health, social, and economic implications of our results affect not only the food allergic individuals but also the many members of their families, social circles, and countless supporting businesses.
Publications
- No publications reported this period
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Progress 10/01/02 to 09/30/03
Outputs
No progress to report. This project was initiated on September 15, 2003.
Impacts
No impact to report. This project was initiated on September 15, 2003.
Publications
- No publications reported this period
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