Skip to main content
Scenes from The University of Rhode Island

URI Cooperative Extension to host workshop to address food safety concerns in elementary, secondary schools

Media Contact: Todd McLeish, 401-874-7892

KINGSTON, R.I. -- May 10, 2004 -- Preventing food-borne illness in a school setting is a considerable challenge, according to URI food safety educator Martha Patnoad. This is especially true given that food is not only prepared and served in licensed school cafeterias, but it is also brought in by students and teachers and consumed in classrooms and at school-sponsored events.

That's why the University of Rhode Island's Cooperative Extension is offering a food safety education and policy workshop on May 27 to address these issues. The workshop, which runs from 4 to 7 p.m. at the University Club on Upper College Road on URI's Kingston Campus, is aimed at reaching out to school administrators, school improvement team members, teachers, school committee members, and representatives of parent/teacher organizations.

"School-age children are more vulnerable to food-borne illness than other segments of the population," Patnoad said. "Preventing food-borne illness at school requires a multifaceted approach which should include education, policy development and implementation."
The workshop will address the legal ramifications of food safety issues in schools, current food safety concerns, and the process of developing food safety policies for schools.

Speakers include attorney David J. Oliveira, Ernest Julian, chief of the Rhode Island Department of Health's Division of Food Protection, and representatives from the Food Safe Schools project, a program to develop food safety policies which is funded by the Centers for Disease Control.

"A clear and sound food safety policy can have a direct impact on student health and safety," said Patnoad.

For more information or to register for the workshop, contact Patnoad at 874-2960, or Lori Pivarnik at 874-2972. The deadline to register is May 19. A light supper will be served.