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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SAFEFOOD NEWS - Fall 1997 - Vol 2 no 1

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RESOURCES

Food Recovery & Food Safety Resources

The U.S. Department of Agriculture has recently published A Citizen's Guide to Food Recovery highlighting the importance of food recovery, also termed gleaning or food rescue. Up to one- fifth of America's food is wasted, either in fields, restaurants, schools, or markets, each year. With as many as 11.5 million children who may be hungry, food recovery offers a means of reducing hunger, while conserving food. This guide acts as a resource to public officials and private citizens interested in operating or supporting current and new food recovery activities by providing information on legal issues, food safety, as well as a resource directory with internet information and names of organizations already involved in food recovery. For copies of this guide, contact USDA's toll-free hotline at 1-800-GLEANIT.

As a complement to this guide, the Chef and the Child Foundation, Inc. of the American Culinary Federation, Inc. offers a training guide titled, "Understanding Prepared Foods," which addresses food safety and food handling issues related to recovered food, highly critical issues. This guide targets organizations who receive donated foods. The cost is $2.50 for the workbook, $5 for a video, plus shipping. For more information contact: The Chef and the Child Foundation, American Culinary Federation, 10 San Bartola Drive, St. Augustine, Florida, 32086, Phone (904) 824-4468, extension 104.

Source: Food Safety Educator, Vol. 2 (No. 2), Spring 1997.

Foodborne Illness Education Information Center

To aid nutrition and food safety educators in finding foodborne illness educational materials, Cindy Roberts at the National Agricultural Library of the U.S. Department of Agriculture, has compiled a database of foodborne illness training materials. To date, the list includes over 200 videos, posters, books, brochures, and curricula for educators, trainers, and organizations who teach food service workers, retail food workers, consumers, and children. New materials are continuously added to the list.

You can obtain a database on diskette (ASCII format that can be used with any standard word processing software, such as WordPerfect or Word) from Cindy Roberts, USDA/FDA Foodborne Illness Education Information Center, National Agricultural Library, 10301 Baltimore Blvd., Rm. 304, Beltsville, MD 20705-2351, e-mail: croberts@nal.usda.gov. Through the internet, you can access the database at their World Wide Web site, http://www.nal.usda.gov/fnic.

Source: Food Safety Educator, January 1996.

IFT Scientific Status Summary: Foodborne Disease Significance of Escherichia coli 0157:H7 and Other Enterohemorrhagic E. coli, October 1997.

This 10-page IFT Status Summary, co- authored by Robert Buchanan, a research microbiologist with the Food Safety Research Unit of the USDA Agricultural Research Service, and Michael Doyle, Director of the Center for Food Safety and Quality Enhancement at the University of Georgia, is an excellent summary of current knowledge on enterohemorrhagic E. coli. Call Linda in the CSU Dept. of Food Science & Human Nutrition Extension at (970) 491-7334 to receive a copy.

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Updated Monday, August 29, 2011