Food safety is an issue that needs the attention of everyone involved in the food system. Food safety education should be a high priority for producers, processors, government regulators, food handlers, food retailers, and consumers. For this reason, we now have a unique opportunity to foster the development of a food safety education partnership, which not only provides safer food but also strengthens consumers' confidence in our nation's food supply. Government, agriculture, industry, academia, and consumers must work together on the issue of food safety.

Several reports indicate that millions of Americans become ill, and thousands die, as a result of foodborne illness (accurate data is not available and will soon be published by CDC). The economic impact of foodborne illness, in terms of medical care, lost wages and associated costs, is clearly in the billions of dollars per year. Foodborne illness is more than just an occasional minor digestive upset. It can result in serious, life-threatening health problems such as Guillain-Barré Syndrome (paralysis associated with Campylobacter), and Hemolytic Uremic Syndrome (life-threatening kidney damage associated with E. coli O157:H7).

Foodborne illnesses are not new, of course. But many factors have forced us to pay closer attention to foodborne pathogens as a health risk. The first of these is the growing knowledge about how pathogens are transmitted through food, as well as how they cause disease. Secondly, new pathogens are continually emerging ( E. coli O157:H7 ) and old pathogens reemerging (Salmonella). Third, the elderly and immune-compromised are two groups that are growing in numbers and are more susceptible to foodborne diseases. Lastly, several factors are creating opportunities for foodborne illness including:

By keeping a broad, farm-to-table focus when applying solutions to our food safety problems and taking careful, multiple steps, we can ensure that real progress will occur.

To address the growing concern over food safety, Congress passed the Food Quality Protection Act in 1996. This act unifies food safety rules for both fresh and processed food. In addition, it promises to substantially change both the way food safety is determined and pesticide levels are regulated. Consumers need to become more knowledgeable of the relative importance of chemicals and microorganisms as they relate to food safety. Consumers and consumer advocacy groups also need to understand the practices being taken in agricultural production to provide a safe and abundant food supply.

SUB POW: 2.A.1. A Systems Approach to Food Safety

Objective: 2.A.1.1. Participants in educational programs will recognize the shared responsibilities of the sectors of the food system. [Example programs: short, general presentations to consumer (youth and adult audiences); Food Safety Day; safety presentations, such as hand washing after handling animals; displays, such as Game Meat Safety.]

1. Number of participants.
2. Number of participants who can identify sectors of the food system that are responsible for food safety.

Objective: 2.A.1.2. Participants in educational programs will identify food safety hazards (biological, chemical and physical) associated with food production, processing, distribution, preparation and/or service and will be able to identify at least one Best Management Practice or Critical Control Point. (Example programs: Volunteer Cooks, Thermometer displays or programs, Game Meat Display, consumer calls, news articles, newsletters.)

1. Number of participants.
2. Number of participants who can identify at least one biological, chemical and physical hazard or one best management practice or Critical Control Point associated with food.

Objective: 2.A.1.3. - No longer available for program planning after September 30th, 2002. This objective is included in objective 2.A.1.2.

Objective: 2.A.1.4. Participants in educational programs will implement at least one best management practice or Critical Control Point. (PROGRAMS IN THIS AREA NEED FOLLOW-UP. Example programs: Occasional Quantity Cook, Food for Profit, Food Safety Basics, and other similar programs with follow-up.)

1. Number of participants.
2. Number of participants who implement at least one best management practice or Critical Control Point within 6 months.

Objective: 2.A.1.5. Participants in educational programs will complete certification requirements. (Example programs: ServSafe, Pesticide Education, Meat and Poultry HACCP, Better Process Control, Pork Quality Assurance, Beef Quality Assurance.)

1. Number of participants completing the course.
2. Number of participants who passed certification/re-certification requirements (passed written exam or other requirements).

Objective: 2.A.1.6. Participants in educational programs will increase their knowledge of food production or processing practices as they relate to consumer food safety issues. (Examples of the issues covered in this objective include presentations made regarding the following: GMO's, pesticides, irradiation of foods, BSE, food additives, organic standards.)

1. Number of participants.
2. Number of consumers who can identify safe food production practices as they relate to food safety.