Colorado State University Extension
SafeFood Rapid Response Network
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RESOURCES
Edited by: Marissa Bunning, Ph.D., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Spring 2008
Health Map
HealthMap (http://www.healthmap.org/en) is an online resource developed by researchers at Harvard University that provides a comprehensive view of the global state of infectious diseases by bringing together current outbreak and recall information from a variety of sources, such as ProMED, World Health Organization and Google News. The data is aggregated by disease and displayed by location for user-friendly access to the original alert, making state, national, and global information easy to locate. According to their home page, HealthMap provides a jumping-off point for real-time information on emerging infectious diseases and has particular interest for public health officials and international travelers. Several foodborne illnesses appear on the list of diseases including botulism, Campylobacter, E. coli, listeriosis, norovirus, and Salmonella.
Garden to Table
Five Steps to Food Safe - Fruit and Vegetable Home Gardening
The Garden to Table Five Step program was developed by the Universities of Rhode Island, Connecticut, Maine, New Hampshire and Vermont to integrate Good Agricultural Practices (GAPs) into food safety principles for home gardening activities. The materials were distributed via CD to university Extension offices nationwide and include a 1-page fact sheet, 10-page booklet, PowerPoint presentation, outreach activities evaluation form, home gardener pre/post tests, and a 3-part informational display along with other training resources. The educational information is aimed at reducing the risk of foodborne illness and consists of 5 steps which focus on garden preparation, maintenance, harvesting, storage and preparation of fresh garden produce. For information on obtaining a Garden to Table CD, please contact Lori Pivarnik, Ph.D., Coordinator, Food Safety Education/Research Program, Nutrition and Food Sciences Department, University of Rhode Island, email: pivarnik@uri.edu.
5th Edition of ServSafe® Coursebook and Essentials Now Available
The 5th Editions of ServSafe's® Coursebook and Essentials are now available for purchase. The new editions reflect the latest food safety science based on the 2007 Supplement to the 2005 FDA Food Code. These include: 1) use of the acronym TCS (time and temperature control for safety) in place of PHF (potentially hazardous food); 2) the addition of cut tomatoes to the list of TCS foods; and 3) information on the new regulation that containers of raw shucked shellfish must have either a "sell-by" or "best-if-used-by" date on the container. The new editions also have made several adjustments in the amount of emphasis placed on various chapters, with more emphasis being placed on TCS foods, pathogen prevention measures, food allergens, and consumer advisories than in previous editions. For more information, go to http://www.servsafe.com.
Pregnancy and Foodborne Illness
Now Available in English and Spanish
Pregnancy and Foodborne Illness (English) and Embarazo y Enfermedades Transmitidas por Alimentos (Spanish) are newly revised 7-page booklets that cover what women should know about pregnancy and foodborne illness, pathogens of greatest concern and important preventive measures to follow. Booklets can be ordered for $1.00 each from the Department of Food Science and Human Nutrition at Colorado State University. Complete and send the order form to place your order. (Sorry, we are unable to process credit cards.)
