COMMUNITY OPERATING PLAN
A.
PROJECT DETAILS:
Event: Phoenix House
Topic: Food Safety
Event Date: 4/23/2013
Location: PH, Keene
Intern Name(s): Jolene Sell and Ashley Raasch
Team Leader: Jolene
Preceptor: Cindy Knipe
Person responsible for writing the COP: Jolene
Meeting Dates
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Dates scheduled for planning and who attended.
4/09/13 Jolene & Ashley
4/13/13 Jolene & Ashley
4/14/13 Jolene & Ashley
4/16/13 Jolene & Ashley
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7 day meeting - Presentation materials to be reviewed with preceptor on April 17, 2013
(This meeting must be scheduled at the beginning of the planning process. Meeting should be at least 7
days before presentation to allow for revisions as needed.)
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Evaluation meeting scheduled for: April 23, 2013
(Usually held directly after presentation but may be scheduled for later.)
B. NEEDS ASSESSMENT: (Describe how you identified the topic you chose. Who did you talk with? Did
you conduct a formal survey or have an informal conversation? Identify all additional information listed
below.)
1.
2.
3.
Identify site contact: Cindy Knipe
Identify population
a)
Gender: Male and female
b)
Age: Ranges from 20-50 years old
c)
Education level: (Varied, from high school to undergraduate studies)
How topic was determined: Topic was predetermined
a)
Other programs recently presented: Topics are predetermined by Keene State Dietetic
Program (Sugar, fat, fruits/vegetables, whole grains/fiber)
b)
What the audience knows: Most have general food safety knowledge
c)
What the audience wants to know: This varies as the audience is constantly changing
and coming from all different backgrounds.
d)
Evaluate health literacy: This varies as well, but there seems to be a basic knowledge of
the importance of nutrition and keeping our bodies healthy.
4.
Setting – tour of facility
a)
Room size and set up: The room is small with tables set up to form a rectangle. The
audience sits in a semicircle facing the front of the room. In the front, there is space to
set up a flip chart and table to use for presentation materials.
b)
Presentation resources
i) Availability of food prep area: There is a kitchen we are allowed to use to heat up
and store food for activities. There is also a table in the front of the room to
keep food on
ii) AV resources – No AV resources are needed. There is space available for a flipchart in the front of the room.
5.
Day of week / time of day for presentation: Every Tuesday at 9:30am
6.
Duration
a) Attention span: We have one hour to present before they prepare for lunch. Most
participants are very interactive for the entire presentation.
b) Conflict with other activities for population: Sometimes clients leave or come in late from
counseling sessions. Also, participants will get up to use the restroom or get a drink.
7.
Marketing potential – whose responsibility: N/A
8.
Budget
a) Will there be a charge: No
b) Funds to cover supplies: Project supplies covered by KSC DI program, such as flip chart,
food samples and activity materials. We are allowed to use Phoenix House copy
machines to copy handouts.
c)
Cost of marketing: N/A
9.
Best way/time to reach site contact for future plans: Cindy Knipe can be contacted by Email
10. Write a community group focused PES statement based on your assessment
Food and nutrition related knowledge deficit related to food safety practices as evidenced by improper
handling, preparing, thawing and storing of food.
C. PLANNING: (Based on the results of the needs assessment, how did you proceed in planning this
event? Who was involved? What resources did you use? How did you find them?)
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Based on previous presentations and other intern experiences at Phoenix House, we were
able to gather enough information on the need for Food Safety education at this site. Ashley and
I also brainstormed ideas on food safety we thought were very effective in our learning process.
We decided to focus on the four food safety key words and the three food hazards, while
providing interactive activities to engage the audience.
We used several online sources to find credible information, including:
http://fightbac.org/
http://homefoodsafety.org
http://www.fda.gov/food/foodsafety/
http://www.foodsafety.gov/keep/basics/myths/index.html
http://www.foodsafetyindia.com/2009/12/food-safety-hazards.html
http://www.usda.gov/wps/portal/usda/usdahome?navid=FOOD_SAFETY
D. DEVELOPMENT: (Describe all components of the program or material, and the team member
responsible for them. Include objectives, outline, activities, education materials and evaluation
methods/materials. Explain how your presentation addresses different learning styles using the grid
below. Attach a copy of the materials or any handouts/resources used for the program/presentation.
For an educational material, how was this pilot tested? What changes were made?)
Phoenix House
Food Safety
(Key Presentation)
Jolene Sell & Ashley Raasch
Introduction:
Introduce ourselves, explain what dietetic interns are, and set the climate.
Objectives:
1 Describe the 4 food safe key words
2 Identify the 3 food safety hazards
3 Identify 3 proper practice methods for food safety
Icebreaker: Myth Busters
Myth #1: Food poisoning isn’t that big of a deal. I just have to tough it out for a day or two and
then it’s over.
Fact: Many people don’t know it, but some foodborne illnesses can actually lead to long-term
health conditions, and 3,000 Americans a year die from foodborne illness.
Myth #2: It’s OK to thaw meat on the counter. Since it starts out frozen, bacteria isn’t really a
problem.
Fact: Actually, bacteria grow surprisingly rapidly at room temperatures, so the counter is
never a place you should thaw foods. Instead, thaw foods the right way.
Myth #3: I don’t need to wash fruits or vegetables if I’m going to peel them.
Fact: Because it’s easy to transfer bacteria from the peel or rind you’re cutting to the inside
of your fruits and veggies, it’s important to wash all produce, even if you plan to peel it.
Myth #4: To get rid of any bacteria on my meat, poultry, or seafood, I should rinse off the juices
with water first.
Fact: Actually, rinsing meat, poultry, or seafood with water can increase your chance of food
poisoning by splashing juices (and any bacteria they might contain) onto your sink and
counters. The best way to cook meat, poultry, or seafood safely is to make sure you cook it
to the right temperature.
Myth #5: The only reason to let food sit after it’s been microwaved is to make sure you don’t
burn yourself on food that’s too hot.
Fact: In fact, letting microwaved food sit for a few minutes (“standing time”) helps your food
cook more completely by allowing colder areas of food time to absorb heat from hotter areas
of food.
Myth #6: Leftovers are safe to eat until they smell bad.
Fact: The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of
food. To be safe, make sure you know the right time to throw food out.
Myth #7: Once food has been cooked, all the bacteria have been killed, so I don’t need to worry
once it’s “done.”
Fact: Actually, the possibility of bacterial growth actually increases after cooking, because
the drop in temperature allows bacteria to thrive. This is why keeping cooked food warmed to
the right temperature is critical for food safety.
Transition: To prevent some of these food safety issues, the Partnership for Food Safety
Education developed the FightBac! campaign to educate consumers. This program highlights 4
key words to help you remember the basics of food safety, and next we’re going to discuss what
each word means.
Four key word categories
Clean
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Wash your hands (20 seconds) with soap and warm water
Rinse off all produce before eating/cooking
Clean all surfaces before and after preparing foods
SKITS
Separate
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Store perishable foods in the refrigerator or freezer asap so they do not sit out for a long period
of time.
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Top shelf should contain ready to eat foods, such as salads and cut up fruits
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Bottom shelf should have meats and eggs
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When cooking/preparing foods: again, Keep raw foods and ready to eat foods separate on
cutting boards, using different knives, etc
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SKITS
Cook
● Be aware of the danger zone! 41-135 degree F
● Poultry – 165 F or visually should be white, firm, and juices should run clear (whole or
ground duck, turkey also)
● Ground meat (beef, pork) 155 degree F –ground beef tends to have more bacteria
because its ground
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Chill
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1
2
3
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Steaks -145F can be cooked to different ranges as bacteria is confined versus ground
beef.
Fish, crustacean and Shellfish – 145F – white fish will appear more flaky when done,
salmon will have a lighter pink tone
SKITS
Refrigerate promptly
Meats that won’t be used right away can be put in the freezer and others put in the fridge
should be used within 4 days, also sell by dates.
Leftovers should be refrigerated within 2 hours and eaten within 4 days. Same goes for
cookouts, holiday get togethers, potlucks, etc.
Temperature Danger Zone ( 41 degrees-135 degrees)
○ Remember to keep “Hot food hot & Cold food cold”
■ Cold food should be kept at 41 degrees or below
■ Hot food should be kept at 135 degrees or above
3 ways to thaw foods properly
Thaw food in the refrigerator not on the counter
Submerge the frozen product in running water. Clean and sanitize anything used with
raw foods.
Food may be thawed in a microwave oven, only if it will be cooked immediately
afterward. Remember: microwaving can cook foods partially.
FAT-TOM: What Microorganisms Need to Grow:
F=Food
A=Acid
T=Time
T=Temperature
O=Oxygen
M=Moisture
The acronym FAT-TOM can help you remember the conditions that promote the growth
of microorganisms. Microorganisms need nutrients in order to grow, specifically proteins
and carbohydrates. They grow best in foods that have a neutral pH.
SKITS
Activity: Application Action game
After discussing the 4 food safe key words to fight bacteria, let’s see what you remember!
Clean: Stretch your arms in the air
Separate: Stomp your feet
Cook: Twist
Chill: Do the robot
1. Refrigerate perishable foods immediately- Chill
2. Keep raw foods away from ready-to-eat-foods- Separate
3. Keep hot foods HOT and cold foods COLD- Cook
4. Marinate foods in the fridge- Chill
5. Key is to scrub with soap and water- Clean
6. Have one cutting board for fresh produce and one for raw foods- Separate
7. Bringing liquids to a boil when reheating- Cook
8. Rinse fresh fruits and vegetables- Clean
9. Make sure foods don’t have cold spots after microwaving leftovers- Cook
10. Using shallow containers to speed cooling- Chill
11. Sanitize cooking area utensils- Clean
12. Use different spoon for tasting and stirring- Separate
Transition: There are 3 major hazards that can affect foods during harvesting, transporting,
preparing, storing, and serving.
Has anyone ever found hair in their food, other objects, or ever had food poisoning?
Did you know that one in six Americans will get sick from food poisoning this year alone?
That’s about 48 million people. Most of them will recover without any lasting effects from their
illness, but this problem is more serious than many people realize. Food poisoning not only
sends more than 100,000 Americans to the hospital each year – it can also have long-term
health consequences that for some can be devastating and even deadly.
Hazards: biological, chemical, physical
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Biological: Caused by bacteria, viruses or parasites that are found in air, food, water,
soil, humans and animals.
○ Bacteria can grow rapidly is food is not stored, thawed, or cooked properly
○ Food infections and food intoxications can cause severe vomiting, diarrhoea,
nausea, abdominal pain and fever to one or lots of people, they can even result
in death in some serious cases.
○ Biological hazards present the greatest risk of harm and have the occur the most
frequently
○ Microorganisms of concern include: salmonella species, E. coli, Staph A, Listeria
monocytogenes
■ E. coli can cause an infection in the digestive system produces toxic
substances that destroy red blood cells, causing kidney injury.
■ Salmonella can cause an infection that develops pain in the joints,
irritation of the eyes, and painful urination. This is called reactive arthritis
and it can last for months or years and lead to chronic arthritis.
■ A Listeria infection can lead to meningitis, an inflammation of the
membranes surrounding the brain.
■ In the United States, approximately 3,000 people die each year of
illnesses associated with food poisoning. Five types of organisms account
for 88 percent of the deaths for which the cause is known: Salmonella,
Toxoplasma, Listeria, norovirus, and Campylobacter.
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Physical:Foreign bodies found in food caused from accidental contamination and
improper handling skills
○ Metal, glass, wood, insects, stones, soil, dirt, jewellery, hair, fingernails, personal
items, bone, nuts / bolts, wire, plastic, paper and cardboard.
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Chemical:Caused by food coming in contact with these chemicals
○ Chemical cleaners, sanitizers, pest control products, agricultural residues,
industrial heavy metals ( lead, zinc, mercury)
Activity: Identify the hazard(s) after watching a skit and share solutions after each.
(See Attached)
Evaluation: Provide a recipe for a dish that requires food safety precautions before, during and
after preparation. Have participants read through the recipe carefully and make notes about
necessary food safety procedures that must be followed. As a group, review the proper
procedures for the recipe to prevent foodborne illness and enjoy the food (make in advance).
Recipe Ideas: chicken spinach pasta salad
Call to Action: We challenge you to double check your typical kitchen routines to find
food safety precautions you can take when cooking for yourself and others.
Resources:
http://fightbac.org/
http://homefoodsafety.org
http://www.fda.gov/food/foodsafety/
http://www.foodsafety.gov/keep/basics/myths/index.html
http://www.foodsafetyindia.com/2009/12/food-safety-hazards.html
http://www.usda.gov/wps/portal/usda/usdahome?navid=FOOD_SAFETY
Learning style
How did you meet
this learner’s needs?
Thinker
Icebreaker(Mythbuster
s), Application activity
for 4 food safety topics,
3 Major Food Hazard
Feeler
Icebreaker
(Mythbusters), food
skits, food sample
Analyzer
Food safety skits,
Evaluation-Recipe
Doer
Application activity for
4 food safety terms,
Evaluation-recipe
Visual learner
Flip chart, handout,
food safety skits, FATTOM
Complete sections E & F after the presentation/event is complete.
E. IMPLEMENTATION: (For a program or presentation, describe the setting, audience, number of
participants, what you did to get ready and begin. Did the presentation go as planned? How did the
audience react to the presentation?)
This week we were notified that we would be presenting at 9:10am sharp because the residents had
other conflicts at 10 am. Upon arrival, Ashley and I found there was a meeting happening in the
presentation room which continued on until 9:15am. We asked the clerk what the timeline was for the
day and she had no idea we were supposed to start earlier that day. Everything ended up fine as we we
no longer had a time limit and could take as much time as we needed. The presentation definitely went
as planned and the audience responded well to our activities and demonstrations we provided. It was a
fun lesson with the group.
Our presentation went very well.
F. EVALUATION: (What went well? What would you do differently/the same the next time? What
problems did you encounter in the development? Using the results of your participant evaluation tool,
assess the impact of your presentation. Discuss your impression of the effectiveness of this program
or material for the target audience. Include a financial report as well as your recommendations to
future interns.)
By opening up the presentation with a mythbusters icebreaker activity, we were able to warm up and
effectively engage the audience by acknowledging the importance of food safety. The audience was
very interactive and respectful throughout the entire presentation. They enjoyed our skits on the
four food safety key words and were able to describe what was wrong with with each scenario. I
think our presentation was very impactful as the residents at Phoenix House have to prepare their
own food not only for themselves but for their peers as well. I think they were able to take away
good tips for being food safe. For our final evaluation to see the knowledge they gained we prepared
a chicken spinach pasta salad and the group the recipe. We had them work in teams to pick out five
ways to be food safe throughout the recipe. This activity worked so well for the group. Everyone was
very engaged and thought out each answer critically. All groups were able to pick out five food safety
practices.
Recommendations for Future Interns:
The skits reviewing the four food safety skits were addition to our presentation and really engaged the
audience.
Our recipe evaluation could not have gone better. This was a great way to give the audience an
opportunity to think on their own based on the information we just taught them. Having the audience
work in groups helped for great brainstorming in order to come up with answers
Financial Report:
Cost of Development:
Labor ($25/hr.):
(Jolene)=15; (Ashley) = 15hrs
Food/Food supplies
Paper Printing -Handout, PH Eval
33 pages at $0.04/page
Cost of Presenting
Labor ($25/hr.)
1 hr (Jolene), 1 hr (Ashley) = 2 hrs =
Total Presentation Cost:
$750.00
$11.75
$1.32
$50.00
$813.07
Within one week of the presentation, provide internship preceptor with a completed COP,
Presentation Evaluation Form, Handout(s), a Team Leader Report, and PDE. (PDE required for sites
with 2 presentations or >20 hours.)