Creating Recipes with Food Safety in Mind

This webinar was presented on September 22, 2020.

This presentation was developed to train food safety educators, food service professionals, and recipe authors on the research and best practices to make new or existing recipes safer by including food safety steps. Developed by Penn State Extension food safety educators, the presentation was created with new research detailing the need to update and train food service professionals on acceptable ways to incorporate food safety steps into recipes to help reduce foodborne illness.

CPE Level: 2
CPEU: 1.0

Performance Indicators:

• 7.1.2 Advocates for and maintains awareness of safety policies and procedures.
• 7.2.2 Develops and provides education and counseling on safe food-handling and sustainable practices to prevent and minimize contamination.
• 7.2.11 Applies knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation.

Learning Objectives

1. Increase ability to include the four keys to safe food handling into recipes.
2. Identify and correct subjective cooking food indicators in recipes.
3. Describe one or more ways to add food safety steps to regular and quantity food recipes.
4. Discuss how food safety knowledge of RDNs, Educators, food service managers, and cookbook writers/bloggers changed as a result of the training..

Speakers

Lynn James, MS, RDN LDN

Lynn James, MS, RDN LDN is a Senior Extension Educator with Penn State Extension, providing educational programs for adults, youth, food retailers, community volunteers, organizations, and staff on improving nutrition, health, and food safety. Her program focus is community nutrition research and program development in food and culture, family chronic disease prevention, Type 2 Diabetes, and food safety. A Registered Dietitian, she obtained a Bachelor of Science degree in Dietetics from Indiana University of Pennsylvania, a Master of Science degree in Nutrition from Case Western Reserve University and completed a dietetic internship from the Veterans Administration and University Hospitals of Cleveland.

Sharon McDonald, MEd, RD, LDN

Sharon McDonald, MEd, RD, LDN is a Senior Extension Educator/Food Safety Specialist with Penn State Cooperative Extension. Sharon is the Program Team Leader for the Retail, Foodservice and Consumer Food Safety and Quality Extension team. In this position she provides leadership for food safety programming in these areas throughout the state. She is a certified ServSafe instructor/proctor. Sharon has a BS in Nutrition and an MEd in Education from The Pennsylvania State University and completed her dietetic internship at Henry Ford Hospital in Michigan.