It’s also important that pantries write down formal procedures and display them throughout the pantry so volunteers can review those practices each time they visit. Another essential facet of food safety education is establishing an ongoing conversation about the severe impact foodborne illnesses can have on the people who get their meals at pantries.
“Talking about the impact of foodborne illnesses on individuals during training makes a huge difference,” comments Deirdre Schlunegger, CEO, of Stop Foodborne Illness. She says pantry volunteers should have access to facts published by USDA, FDA, and organizations like Stop Foodborne Illness regarding the number of people who are hospitalized and die due to foodborne illnesses each year. “When people see a face associated with an illness or death and understand the consequences, they are more likely to remember to follow all safety standards.”
Bongard is an editorial intern, 2018, for Wiley’s U.S. B2B editorial division.