[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-238345-105":53,"doc-detail-238345-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","thermometer-education-2014-the-case-study-program-event","Thermometer Education 2014 - The Case Study - Program & Event","","Thermometer Education 2014 outlines a public health case study coordinated across Health Canada and food-safety partners to reduce the public risk of E. coli O157 during the summer barbecue season. The initiative centers on clear consumer messaging: cook beef burgers to 71 °C using a thermometer, supported by distribution through packs, events, mail-outs, and in-store activities. A multi-channel outreach plan complements the in-store consumer event with created assets, a QR-linked 30-second video, and social content calendars to promote, document, and amplify results.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":11,"@type":70,"position":76},"https://docshare.wps.com/template/presentations/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/thermometer-education-2014-the-case-study-program-event/238345/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/thermometer-education-2014-the-case-study-program-event/238345.png","ImageObject",442,249,{"name":88,"@type":89},"Mason","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-11-02","2026-09-11",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",10,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What was the main public health goal of Thermometer Education 2014?","Question",{"text":109,"@type":110},"To manage the public risk of E. coli O157 during the summer barbecue season by educating consumers to cook and serve beef burgers and other foods safely in their households.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What is the key consumer message promoted in the program?",{"text":114,"@type":110},"Use a thermometer to cook beef burgers to 71 °C, framing the thermometer as an essential tool for great cooking.",{"name":116,"@type":107,"acceptedAnswer":117},"What assets and outreach channels were created to support the initiative?",{"text":118,"@type":110},"The program created materials such as a burger card (Eng/Fr), a QR code linked to a 30-second video clip, booth materials, a training program, and a social media outreach initiative called “Thelfies,” supported by a multi-channel amplification plan.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},238345,1791726580,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":8,"category_name":11,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":136,"language":137,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":61,"update_tm":141,"read_time":15},5909887256941,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Thermometer Education 2014  \nProgram & Event--The Case Study  \nGovernment: Health Canada, CFIA, PHAC, Community Health Units  \nIndustry: Loblaw Ltd, Grand River Foods, Belmont Meats and Cardinal Meats, Retail Council of Canada, Canada Beef Inc , Coleman Barbecues, The Canadian Partnership for Consumer Food Safety Education  \nThermometer Education: Partners  \nOverarching Program Goal: To manage the public risk of Ecoli:0157 during the summer barbecue season by educating and encouraging consumers to manage the cooking and serving of beef burgers and other foods in  \ntheir households.  \nKey Message: Use a thermometer to cook beef burgers to 71 ° C.  \nA thermometer is an essential tool for  \na great cook.  \nPARTNERSHIP SECONDARY GOAL: To grow SOCIAL MUSCLE  \n– tools, reach and know-how  \nWhat was done  \n• Distribution: in pack, events, mail out, instore  \n• A consumer education in-store EVENT  \n• A social media outreach initiative  \n• Traditional Press Release  \nThermometer Education: The Initiative  \nWhat was made  \n• Burger card: insertion/hand out (Eng/Fr) -CFIA and Health Canada production  \n• QR code linked 30 sec Video Clip ([befoodsafe.ca](befoodsafe.ca) )  \n• A social media outreach initiative: Thelfies  \nThermometer Education:The Assets  \nWhat was made (cont)  \n• Booth materials  \n• Training program  \n• A social media outreach and leverage program  \nResources Required  \n• Social Agency support (program development + reach)  \n• Graphic Design support  \n• Content developers and program management (internal)  \n• Video editing  \n• Existing great assets (photography, messaging, video, etc)  \n• Existing Routes of Reach (all partners)  \n• INVESTMENT: time and $  \nThermometer Education: RESOURCES  \nActivate. Engage.  \nEmpower.  \nIn-Store: June 21, 2014  \nLCL RD Thermometer Education Campaign  \nHelp Your Customers Cook Like  \nPros This Summer!  \nWHY IS A PUBLIC EVENT IMPORTANT TOA  \nSOCIAL PLAN??  \nSocial Media Plan for the Event  \nContent was added to Content Calendar and shared across Canada Beef’s social footprint. Social elements created:  \n• Pre-Event Blog Post  \n• Wrap Up Blog Post  \n• Facebook Photo Album  \n• Pinterest Board  \n• Google+ Images  \nA Multi-channel social media amplification plan was created to promote, leverage and document details of  \nthe event.  \nOther options: Twitter Party","cbCair1TRQhpgxEm","https://ap.wps.com/l/cbCair1TRQhpgxEm","pdf",3317456,34,"English","# Program & Event--The Case Study\n## Overarching Program Goal and Key Message\n## Partnerships and Secondary Goal\n## What Was Done and What Was Made\n## Resources Required and Investment\n## The Initiative: Assets and Delivery\n## In-Store Event and Social Media Plan","[{\"question\":\"What was the main public health goal of Thermometer Education 2014?\",\"answer\":\"To manage the public risk of E. coli O157 during the summer barbecue season by educating consumers to cook and serve beef burgers and other foods safely in their households.\"},{\"question\":\"What is the key consumer message promoted in the program?\",\"answer\":\"Use a thermometer to cook beef burgers to 71 °C, framing the thermometer as an essential tool for great cooking.\"},{\"question\":\"What assets and outreach channels were created to support the initiative?\",\"answer\":\"The program created materials such as a burger card (Eng/Fr), a QR code linked to a 30-second video clip, booth materials, a training program, and a social media outreach initiative called “Thelfies,” supported by a multi-channel amplification plan.\"}]","Thermometer Education 2014 - The Case Study - Program & Event | PDF",1789134222]