Food Safety

• • Picture Lessons

    • Step by Step Guide for Special Groups

  • For Your Patients

    • Our Own Food Safety Factsheets from OSU
    • Food Safety Fact Sheets
    • Foodsafety.gov
    • OhioLine Factsheets
      • Food Safety and Storage
      • Selection and Preparation
      • Food Preservation

  • Listen and Learn

    • Clean and Sanitize Webinar
      • Factsheet
      • Press Release
      • Presentation Slides
      • Presentation ReplayNote: You may be be required to download WebEx to view
    • Food Safety for High Risk Populations
    • Make a Home Made Sanitizer – YouTube Video

  • Food Safety Curriculums for the Health Professional to Use

    • Healthy Baby, Healthy Me
    • Keep Food Safe
    • Safe Food Handling for Occasional Quanitiy Cooks

  • Evaluation for Food Safety Education

    • Attitude (pdf)
    • Behavior (pdf)
    • Knowledge (pdf)
    • General Food Safety Evaluation
      • General Evaluation, version 1 (pdf)
      • General Evaluation, version 2 (pdf)
      • General Evaluation, version 3 (pdf)

  • Want to Know What the Experts Think?

    • Our Research Studies

Module 1 – Overview of Food Safety Issues for High Risk Audiences

• Identify populations at increased risk for foodborne illnesses and factors that affect that risk.
• Recognize pathogens of most concern for various groups at increased risk for foodborne illnesses.
• Recognize associations between groups of pathogens and key food handling behaviors.
• Identify key food safety guidelines important in reducing the risk of foodborne illness.

View presentation now»

---

Module 2 – Immunity and Foodborne Illness

• Recognize the complexity of the immune system, differences between the innate and adaptive immune system, and the roles of each.
• Recognize the effects of pregnancy, life stage, disease and pharmacological therapy on immune response to pathogen invasion.

View presentation now»

---

Module 3 – Food Safety Issues During Pregnancy

• Identify how pregnancy increases risk for illness from certain pathogens.
• Recognize risky food safety behaviors associated with the pathogens of most concern during pregnancy.
• Illustrate to pregnant patients and clients foodborne illness and food safety recommendations to follow while pregnant.

View presentation now»

---

Module 4 – HIV and Food Safety

• Recognize how HIV/AIDS increases risk for illness from certain pathogens.
• Identify risky food safety behaviors associated with the pathogens of most concern for HIV-positive individuals.
• Illustrate to HIV-positive patients and clients foodborne illnesses and food safety recommendations that will reduce their risk of foodborne illness.

View presentation now»

---

Module 5 – Food Safety Issues for Cancer and Organ Transplant Patients

• Recognize how cancer therapy and organ transplantation increase risk for illness from certain pathogens.
• Identify risky food safety behaviors associated with the pathogens of most concern for cancer and transplant patients.
• Illustrate to cancer and transplant patients foodborne illness and food safety recommendations that will reduce their risk of foodborne illness.

View presentation now»

---

Module 6 – Food Safety Across the Lifecycle: Young and Old

• Recognize how life cycle (young, old) affects risk for foodborne illness.
• Identify risky food safety behaviors associated with the pathogens of most concern for infants, children and the elderly.
• Illustrate foodborne illness and food safety recommendations that will reduce the risk of foodborne illness for infants, children and the elderly.

View presentation now»