Virginia Cooperative Extension Food Safety Education

{"ops":[{"attributes":{"background":"#ffffff","color":"#000000"},"insert":"Foodborne illness impacts an estimated 48 million Americans yearly. Of those, 128,000 people will become sick enough to be hospitalized, and 3,000 of those people will die (Syers 2021). Between 2009 and 2013, the state of Virginia averaged 302 cases of foodborne illness per year. For each confirmed case, there were an estimated 20 to 38 unconfirmed cases. The estimated economic loss from foodborne illness in Virginia is between 9.8 and 18.7 million dollars per year. VCE programming helps business owners, food handlers, and individual citizens understand and comply with state and federal food safety regulations and best practices to reduce the economic and health impacts of foodborne illness. "},{"insert":"\n"}]}

{"ops":[{"attributes":{"color":"windowtext","background":"transparent"},"insert":"VCE’s goals and objectives focused on making Virginia-grown foods safer from farm to table, increase compliance with food regulations, have fewer recalls, and be linked to fewer foodborne illness outbreaks. In 2023, significant progress was made toward these goals and objectives with selected examples including the following: "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"Eleven ServSafe® Certified Food Protection Manager programs were delivered reaching 719 participants representing 281 individual food establishments. Nine ServSafe® Food Handler programs served 455 participants representing 46 individual food establishments. Two Cooking for Crowds programs reached 66 participants representing nine organizations. And, one Food Allergen Awareness training was offered that reached 16 individuals representing one food establishment. In total, 1,256 individuals representing 337 food establishments were served by these programs. Programs were offered in English, Spanish, and Chinese.   "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"Enhancing the Safety of Locally Grown Produce and similar workshops targeting farmer’s market growers were delivered via 26 venues and one online course reaching over 499 produce growers and market managers. Additionally, unique content was developed as workshops, webinars, and short courses in which 1,579 people were trained about accessing markets, navigating on-farm and market food safety risks, and implementing best practices for worker health, hygiene, and handling. "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"Fifty-five Extension agents worked closely with specialists to conduct introductory and advanced level agent/ grower trainings statewide to increase capacity. This team subsequently served 1,044 growers with information about implementing on-farm and marketplace food safety principles, GAP, and/or safe operation of produce packing facilities. "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"Fifty-five presentations were delivered to 1,092 growers, 33 extension agents, and 45 state/county/city officials to raise awareness about the FSMA Produce Safety Rule (PSR). Thirty-two agents and specialists and 13 VDACS Produce Safety Program personnel attended a Produce Safety Alliance (PSA) train-the-trainer workshop allowing them to assist in PSA Grower Training courses. "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"To help ensure safe home food preservation methods 20 Virginia Cooperative Extension Agents serving 30 cities/counties and two specialists provided food preservation trainings and support with 611 individuals attending general classes on home food preservation.   "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"Forty-four active Master Food Volunteers reported 775 hours of service reaching over 2,200 direct contacts. Programs were delivered in healthcare settings, farmers markets, schools, community centers, over Zoom, and among other settings. "},{"insert":"\n\n"}]}

{"ops":[{"attributes":{"color":"windowtext","background":"transparent"},"insert":"Overall, 715 individuals took the ServSafe® exam with 551 (77%) achieving a passing score.  One hundred and thirty-nine participants completed post-program surveys with 100% reporting that they adopted at least one new practice as a result of the training. Seafood AREC faculty provided six food safety training and workshops in Spanish, including Seafood HACCP - Segment ll, FSMA Regulations, Good Manufacturing Practices, and ServSafe to 56 clients representing 12 companies in Virginia, nationwide, and internationally. "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"Forty-seven Extension agents and 185 growers have been mentored in GAP certification process, with 81 growers passing their third-party audits (a 100% success rate) thereby opening new market channels. As a result of attending GAP trainings, participants stated an intention to incorporate the following practices to reduce contamination risks: Providing more food safety training for workers; testing quality of water used for irrigation; improving handwashing and toilet facilities for workers; improving cleaning and sanitizing methods on the farm or packing house; incorporating ways to control/monitor animals on the farm/packing/storage areas; using safe methods (temperature control, sanitation etc.) for storage and transport of product to marketplace; and documenting food safety practices. As a part of the GAP Pilot cost-share grant, growers saved over $15,500 for audit and water testing costs. The FRESH Start grant provided growers $37,367 in payment reimbursements towards infrastructure improvements. Approximately ten VA packers took packinghouse HACCP to assist in their third-party audits. "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"Growers who took the FSMA PSR Grower Trainings completed a pre- and post-test to determine changes in knowledge and understanding. As a result of the trainings, scores on the post-tests increased by 5.5 points indicating stakeholders attending the class significantly increased their knowledge on the FSMA PSR. "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"The 47 farms participating in the water testing pilot program saved a total of $5,610 in water analysis costs as well as an estimated $4,500 in travel and/or mailing costs provided through agent coordination of sample collection and handling to the four laboratories. All farms received a unique individualized grower report document providing valuable baseline information. Participants expressed that they understood the importance of water testing, establishing a baseline profile for water quality, and how the pilot project benefitted them. "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"Use of an inaccurate gauge can lead to under processed foods which can create a botulism risk. VCE Agents conducted 229 pressure canner dial gauge inspections. Of those tested, 80 (35%) were inaccurate and recommended to be replaced. "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"VCE led the conceptualization, development, construction, and oversight of the Carver Food Enterprise Center. Since opening, eight businesses have used the Carver Food Enterprise Center kitchen to expand their food business. These businesses include caterers and mobile food units specializing in soul, Paraguayan, Brazilian, Mexican, and Mediterranean foods. Having access to this commercial kitchen has meant that these businesses have been able to take on more business and more business with higher-paying clients. Two of these businesses have hired a new employee, and one of these businesses is working on their permit to make frozen pizzas for retail sales. One business is “graduating” from the kitchen to a brick-and-mortar restaurant in February 2024.  "},{"insert":"\n"},{"attributes":{"color":"windowtext","background":"transparent"},"insert":"The CFEC has helped 92 businesses navigate regulations through group trainings and one-on-one support. 100% of participants form the Jump Start Your Food Start Up program said that they have a better understanding of regulations that pertain to their food business, a better understanding of resources available to support their food business, and that they feel more prepared to start / grow their food business.   "},{"insert":"\n\n"}]}

{"ops":[{"attributes":{"background":"#ffffff","color":"#000000"},"insert":"Enhanced knowledge and awareness of, and compliance with, food safety practices reduces instances of foodborne illness in the general population. The Economic Research Service estimates that foodborne illnesses costs the United States $15.5 billion annually. This cost is associated with medical expenses and the loss of production from worker illness and even premature death due to the effects of food poisoning. Using statistics published by Syers (2021), preventing just one hospitalization from foodborne illness saves society $121,094 in purely economic terms, not including pain and suffering experienced by directly impacted parties.  In addition, preventing just one case of botulism from improperly processed home-canned food can prevent $1,680,903 in costs related to medical services, deaths, lost work, and disability. "},{"insert":"\n"}]}

Nutrition & Health

Food Security

None Selected

None Selected

No

2024

Yes

Sarah Baughman

baughman@vt.edu

No

None Selected

VCE helps develop a safe and stable food supply through educational programming focused on food protection managers, farmer's market growers, and local officials.