Introduction
Prevention is an important strategy to reduce the burden of foodborne outbreaks (FBO). The identification of FBO risk factors, trough data analysis, can scientifically evidence the elaboration of School Educative Material (SEM) with promoter factors to the FBO prevention.
Objective
Development and implementation of food safety educational materials for schools
Material and Methods
Identification of FBO risk factors: FBO investigation data, obtained at National Institute of Health (INSA), from 2009 to 2013, were compiled and analysed, leading to the identification of FBO risk and contributing factors.
Identification of Good Food safety Practices: bad practices identified as risk to the occurrence of the FBO were characterized. Based on that, prevention good practices were compiled and published at INSA website in a Consumer Good Practices Guide.(CGPG)
Elaboration of School Educative Material: the CGPG scientific content was adapted to the different school curricula levels, through collaboration between health and education sectors.
Dissemination of School Educative Material: the SEM were made available on the website of INSA and disseminated at school meetings all over the country.
Results
Considering the 84 FBO that occurred in Portugal between 2009-2013 in which food products were analysed in INSA laboratories, the majority occurred in domestic kitchens (29%) and canteens (26%) and the major food vehicle was mixed meals (70,3%). Considering EFSA’s code system, FBO risk and contributive factors were Inadequate time/temperature Storage (25,8%), Cross-contamination (19,1%), Inadequate heat treatment (14,6%), Infected food handler (14,6%) and Unprocessed contaminated ingredient (4,5%). To tackle these factors through food safety education targeted to consumer’s risk, we elaborated and disseminated on INSA site one CGPG and SEM adjusted for different educational stages: 2 powerpoints, 1 flyer and 1 learning assessment questionnaire of students after class. Currently, all material developed is being presented to several teachers of different country regions, to raise awareness of transmitting this knowledge in their classes.
Conclusion
Data from investigation of FBO can be used as guidance to develop policies and strategies, for all food chain stakeholders, to change consumer risk behaviour and improve FBO prevention analysis can be scientific evidence to guide the collaboration between all food chain stakeholders to develop informed policies and strategies to change consumer risk behaviours for FBO prevention. Education in safer food practices from early stages and along all levels of undergraduate school is crucial for the prevention of FBO.