Impact of Poultry and Egg Education Project (PEEP) Workshops on Food Safety Knowledge, Perceptions, Attitudes, and Intentions of 4-H Youth

Introduction:  On average, one in six Americans becomes sick from foodborne illness each year. The risk is even higher among children and youth. According to the Centers for Disease Control. Two of the most common foodborne illnesses are caused by Salmonella and Campylobacter, which can be found in poultry and eggs. The Poultry and Egg Education Project (PEEP) aims to reduce instances of foodborne illness by educating consumers on food safety practices. Education through youth programming is one of the best ways to educate families and communities.

Purpose:  This study evaluated knowledge gained, and the attitudes and intentions of implementation of lessons learned during an educational workshop presented to 4-H youth during summer camp that emphasized the safe handling and use of poultry and eggs.

Methods:  Six lesson plans that addressed poultry and egg purchasing and handling, storage, preparation and personal and kitchen sanitation were organized into a one-hour workshop. A sample of 4th-6th grade 4-H youth attending various 4-H camps (n = 190), attended the workshop, during which they completed a pre-test, were taught the basic information in the lessons, and completed a post-test.

Results: There was a statistically significant difference between overall pre-test knowledge scores (M = 6.61, SD = 1.74) and post-test knowledge scores (M =10.46, SD =1.65); t(189)= -24.61, P ≤ .05. Cohen’s effect size value (d = 2.21) suggested a high effectiveness of the workshop in teaching poultry and egg safety themes.

Significance:  The poultry and egg safe handling and use training for 4-H youth positively impacted knowledge, perceptions, and intentions. Findings from this study were used to revise and publish a full curriculum for youth on safe handling of poultry and eggs that is now available for educators and program leaders to implement.