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- W2016821565 abstract "It is estimated that 6.5 to 33 million cases of foodborne illness occur each year in the U.S., resulting in 9000 deaths.' Foodborne illness is a serious concern to certain populations, including the elderly and persons with insulin-dependent diabetes, chronic liver disease. and altered immunitv.' One group l;rgely unaddressed by e i isting food safety safeguards is the home-based consumer with developmental disabilities, including mental retardation (MR). This group is at risk for food safety problems, since many may be immune compr~mised .~ ,~ Further, this population is supervised by home-based staff who may not be adequately trained in recommended food-handling practices.lthough food preparation ability is an essential component of independent living skills,%pecific food safety educational methods and materials geared to this setting are not currently available for direct care staff to use in the food preparation education of consumers. To address the need for food safety education in this diverse group, the University of Massachusetts Extension has developed a food safety education program, Safe Food at Home, which is designed to train direct care staff who work with consumers with MR. The objectives of the program are to reduce the risk of foodborne illness by increasing direct care staff's understanding of food safety risks and proper food-handling practices in M R resident home settings and to provide direct care staff with educational methods and materi. . . . . . . . . . . . . . . . . . . . . . . . . . . . . ." @default.
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- W2016821565 date "1996-07-01" @default.
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- W2016821565 title "Safe Food at Home: Education for Staff and Consumers in Homes for People with Mental Retardation" @default.
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- W2016821565 doi "https://doi.org/10.1016/s0022-3182(96)70091-2" @default.
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