Purpose: Project objectives focused on educating consumers about safe food handling practices using hands-on demonstrations at a NC State University tailgate in November, 2016.
Methods: Following a semistructured script, trained individuals educated participants on proper food thermometer use; temperature of meat versus meat color; cleaning and sanitizing of utensils and work surfaces; and personal hygiene. Each station accommodated small groups of four to eight people, which allowed participants to discuss the topic and ask questions. Participants were also given a food thermometer and additional food safety information.
Results: Efficacy of demonstrations was assessed using surveys on tailgaters’ thermometer use, including technique, frequency, and food products before and after the demonstration. In total (n=257), 57.6% of participants reported using a food thermometer before the demonstration, and 42.4% denied use of a food thermometer. Only 15.4% of participants who reported using a food thermometer (n=148) reported use all the time while cooking meat. Of those who reported using food thermometers (n=148), most were used when cooking pork (74.3%), beef (68.9%), and chicken (60.8%), when participants could choose all that apply. Follow-up showed changes in thermometer use, knowledge, and self-reported practices.
Significance: As many nonprofessional food preparers cook food at temporary events, education of safe food handling practices is essential to reduce the risk of foodborne illness. Results from long-term data collection will provide insight on the effectiveness of the education demonstration so it can be optimized and tested as a large-scale food safety intervention.