[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-495830-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-495830-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","food-protection-management-2022-hale-county-fpm-summary","Food Protection Management - 2022 | Hale County - FPM Summary","","Food Protection Management program summary for 2022 in Hale County, presented by Shawnte Clawson (Family & Community Health). The report addresses the public health burden of foodborne illness and outlines Texas requirements for certified food managers and accredited food handlers. It describes Food Managers and Food Handlers courses delivered across District 2, partnerships supporting implementation, and the evaluation approach using pre/post testing, ServSafe outcomes, and satisfaction measures.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/food-protection-management-2022-hale-county-fpm-summary/495830/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/food-protection-management-2022-hale-county-fpm-summary/495830.png","ImageObject",300,407,{"name":42,"@type":43},"WPS_1786070896","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-10","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"Why is food safety education emphasized in this report?","Question",{"text":63,"@type":64},"The report highlights that foodborne illnesses are preventable but often underreported, creating significant public health and healthcare cost burdens. It also notes heightened risks for children under 5 and higher-risk groups such as pregnant women, older adults, and people with compromised immune systems.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What requirements drive the need for certified food managers and trained food handlers?",{"text":68,"@type":64},"Texas Health and Safety Code and Texas Food Establishment Rules indicate that food establishments handling exposed time/temperature control for safety foods may need certified food managers on staff at all times. The rules also state that food employees should complete an accredited food handlers program within 60 days of employment.",{"name":70,"@type":61,"acceptedAnswer":71},"How are the Food Managers and Food Handlers courses evaluated?",{"text":72,"@type":64},"The Certified Food Managers course uses pre/post tests to measure knowledge gain and intent to adopt best practices, and it also relies on passing the ServSafe Exam. The Food Handlers course is evaluated using a pre/post survey to measure knowledge gain.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},495830,1791732488,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":97,"preview_page_count":4},549768072016,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Food Protection Management  \n2022 | Hale County  \nShawnte Clawson | Family & Community Health  \nRELEVANCE  \nFoodborne illnesses are a public health burden and contribute a significant amount to the cost of health care each year. Foodborne illnesses are preventable and typically underreported. Many cases go unreported due to people not seeking medical care for mild cases. A small percentage of foodborne illnesses are the result of identified foodborne outbreaks. These illnesses certainly pose a public health risk, but can present certain populations with many challenges.  \n Children under 5 years old have the highest incidence of lab-confirmed infections from some foodborne pathogens.  \n Pregnant women, adults over 65 years old and those with compromised immune systems are at higher risk of hospitalizations and death from foodborne illnesses.  \nThe Texas Health and Safety Code, Texas Food Establishment Rules state that food establishments handling, preparing, or serving exposed time/temperature control for safety foods, could be required to have a certified food manager on staff at all times. These rules also state that all food employees should complete an accredited food handlers program within 60 days of employment. In many cases, well-trained food handlers are more valuable employees.  \nTexas A&M Agri Life Extension Service Food Protection Management program was developed to meet the need for quality food safety education in Texas retail food establishments. Our hands-on Certified Food Managers course equips employees with the latest in food safety principles and practices, and prepares them for the National Certified Food Manager's Exam. The 2-hour food handler program is accredited by the Department of State Health Services, and trains front-line food service workers on the basic principles of food safety.  \nRESPONSE  \nFamily and Community Health Committees and residents across the North Region have identified the need for food safety education programs. The Family and Community Health Agents from Lubbock and Hale counties and Health Agentfrom Castro, Hale and Lamb counties joined together to offer Food Managers Courses across District 2. We were able to offer four food managers courses in the year 2022. Agents were also able to offer food handlers courses individually in their home counties.  \nTarget Audience  \n These programs targeted potential Food Managers and Food Service Workers.  \nPartnerships & Collaborators  \n Lubbock Restaurant Association  \n Plainview Chamber of Commerce  \n City of Plainview Sanitarian  \n Shelby's Bridge of Sudan (continued partnership since 2019)  \n School Districts of Littlefield, Plainveiw (continued partnership since 2019) and Sundown (new partnership)  \nVALUE STATEMENT  \nFood Safety Education  \nBoth those who work in food-service establishments and those who simply cook in their own kitchens benefit from Texas A& M Agri Life Extension’s food-safety education programs. The resulting improvement in safe food handling benefits consumers by  \nhelping prevent food-borne illnesses and the public health care costs they cause.  \n  1 IN 6   AMERICANS  \nget sick from a foodborne diseases each year in the United States  \n31  \nknown pathogens that can cause foodborne illness  \n$15.6 BILLION  \nestimated cost of foodborne illness   each year in the United States    \nA G R I L I F E EXT E N S I O N . TA M U . E D U  \nRESPONSE  \nCertified Food Managers  \nUsing the Texas A& M Agri Life Extension\"Food Safety: It's Our Business \" course book, handouts and curriculum, the FCH and Health agents in Lubbock, Hale, and Lamb counties were able to offer four in-person food Managers courses. The food manager course is designed to be delivered using a teamteaching approach and utilizes handouts, videos, guest speakers, PowerPoint presentations and a course book.  \nThe food manager course consists of  \ntwo days of intense education and training. Participants also complete the National Restaurant Association ServSafe E","cbCailql7nOVdJW9","https://ap.wps.com/l/cbCailql7nOVdJW9","pdf",1848779,"English","# RELEVANCE\n# RESPONSE\n## Target Audience\n## Partnerships & Collaborators\n# VALUE STATEMENT\n# RESPONSE\n## Certified Food Managers\n## Food Handlers\n# EVALUATION STRATEGY\n# RESULTS","[{\"question\":\"Why is food safety education emphasized in this report?\",\"answer\":\"The report highlights that foodborne illnesses are preventable but often underreported, creating significant public health and healthcare cost burdens. It also notes heightened risks for children under 5 and higher-risk groups such as pregnant women, older adults, and people with compromised immune systems.\"},{\"question\":\"What requirements drive the need for certified food managers and trained food handlers?\",\"answer\":\"Texas Health and Safety Code and Texas Food Establishment Rules indicate that food establishments handling exposed time/temperature control for safety foods may need certified food managers on staff at all times. The rules also state that food employees should complete an accredited food handlers program within 60 days of employment.\"},{\"question\":\"How are the Food Managers and Food Handlers courses evaluated?\",\"answer\":\"The Certified Food Managers course uses pre/post tests to measure knowledge gain and intent to adopt best practices, and it also relies on passing the ServSafe Exam. The Food Handlers course is evaluated using a pre/post survey to measure knowledge gain.\"}]","Food Protection Management - 2022 | Hale County - FPM Summary | PDF",1790922555]