Food Safety
Protecting Against Food Borne Illnesses
The recent incidences of Norovirus and hepatitis A are the two most common food borne illnesses. To protect their businesses from food borne pathogens and to show their customers that they are serving safe food, the Georgia Division of Public Health Environmental Health Section passed new rules and regulations for Food Service beginning, December 1, 2007. The Cobb Extension Family and Consumer Sciences Department offered a 16-hour Food Safety Certification Program for 40 food service professionals. This is a collaborative effort with Cobb and Douglas Public Health Center for Environmental Health. Managers learned that a simple solution to stop food borne pathogens in food preparation and service is simply to teach proper hand washing to their employees. Temperature control and safe handling of all foods from delivery to service is critical to prevention. (2007)
Sources
| Name | Department | |
| Patricia Stuckey | pstuckey@uga.edu | Cobb County Cooperative Extension |
| Stephen Brady | sbrady@uga.edu | Cobb County Cooperative Extension |
| Rosalind Swainson | uge1067@uga.edu | Cobb County Cooperative Extension |
| Linda Hulst | uge1067@uga.edu | Cobb County Cooperative Extension |