What would the consequences be if food at an Extension event caused a food borne illness outbreak? Programs and activities involving the service or preparation of food are common in Extension programs and provide inherent risks that, if not managed, could lead to potential financial loss or harm to people, property, or organizational goodwill. Ohio State University Extension has taken a proactive approach to food safety risk management by adopted Food Preparation/Service Policy and Procedures, requiring training, using The Original Safe Food Handling for Occasional Quantity Cooks curriculum, for all Extension staff and volunteers involved with food programs or events.
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Angell, D. L. (2008). Food Safety Education as a Risk Management Strategy. The Journal of Extension, 46(1), Article 28. https://tigerprints.clemson.edu/joe/vol46/iss1/28