Impact Evaluation of Teaching a Curriculum for Food Service Food Safety Education to High School Students
Half of the total food expenditures are spent on food away from home. Although the source of most foodborne disease outbreaks cannot be determined, data from cases where etiology is identified indicate about 43 percent occur at delis, cafeterias or restaurants. More than 70 percent of high school students work in food service as their first job. It is important to restaurant customers and owners that the youth employed are well trained in food safety procedures and perform well on the job. In Idaho, food service food safety instruction for high school students is provided by approximately 60 high school teachers and four University of Idaho Extension Family and Consumer Sciences Educators who teach the UI Extension curriculum, Ready, Set Food Safe. Documentation of improved food safety practices among high school age food handlers will validate
our investment to deliver this program, will increase confidence in the program for food service providers, and will inform Idaho food service patrons of safer food.