This product is free for FCP members.
This webinar was presented live on January 22, 2019.
Food safety is important everywhere food preparation happens, including home settings. Yet accurate food safety guidance is difficult to find in cookbooks, recipes, and popular cooking shows. Food safety information at the place where cooking actually happens (the recipe) would be ideal. We’ll review the evidence showing the predominance of recipes and cooking shows with absent or incorrect guidance and present a tested method dietetics professionals can use for incorporating food safety steps into the recipes they use in teaching and cookbook writing.
CPE Level: 2
Learning Need Codes: 2020, 4040, 4070, 2080
Performance Indicators: 12.1.4, 7.2.1, 8.4.1
- Explain how current cookbooks, recipes and cooking shows are not presenting reliable food safety information
- Outline the barriers and solutions to delivering food safety education to home cooks
- Adapt recipes to include appropriate food safety steps
Benjamin Chapman, Ph.D.
Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gatekeepers of safe food. Ben co-hosts a bi-weekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest.
Mary Saucier Choate, M.S., R.D.N., L.D.N.
Mary Saucier Choate, Food Safety Field Specialist, with UNH Extension, Grafton County since July 2017, is also a Registered Dietitian/Nutritionist with 24 years of service in the retail food and food safety fields. She earned a BA in Communication from UNH and an MS in Food and Nutrition from Framingham State College. Mary teaches ServSafe® and introductory food safety classes for managers and staff of food service establishments, schools and senior and child care facilities. She works with farmers and food processors to assist them with understanding how the Food Safety Modernization Act (FSMA) regulations may affect their business. Mary also teaches and writes articles and blogs on practical food safety for consumers.