Category: Human Ecology

COVID-19 Risk Management Strategy Checklist from the Cornell Food Safety Extension Team

Technical Measures
  • Identify and routinely clean and sanitize high-risk locations/surfaces (Example locations)
Organizational Measures  
  • Appoint a COVID-19 point person within the organization to handle communication and coordination
  •    Regularly update staff regarding COVID-19
  •   Prohibit non-essential visitors and outside contractors
  • Prohibit interaction with truck drivers and limit their movement in the facility
  •   Determine the frequency and types of cleaning and sanitizing
  •  Identify supplies that may be jeopardized in the current supply chain and plan allocation accordingly
  • Anytime there is a substitution or change in formulation, your food safety plan should be reviewed which may lead to a process authority review
Personnel Measures
  • Develop and implement guidance for employees (Example)
  • Develop and use protocol for employee screening (See here for a suggested/example of a screening sheet that could be used)
  •   Instruct staff to practice social distancing
    • Maintain at least 6 feet of distance between each other whenever possible
    • Avoid personal contact: shaking hands, etc.
  •  Refresh staff on proper hand hygiene and glove practices including handwashing and refraining from touch your face
  •  Refresh staff on limited supply levels (gloves and other PPE) and to use it accordingly
  •  Develop and use protocol for respiratory hygiene (see here for example guidance)
  • Promote protective behavioral measures: avoiding touching doorknobs by hand, etc.
  • Reset break and meeting rooms seating to promote physical distancing
  • Maintain active managerial surveillance for ill/symptomatic employees
  •   Enforce and communicate proactive sick leave policy
    •  Reporting personal illness
    • Reporting illness in the home
This is an initial draft, please contact Louise Felker with feedback and suggestions for corrections. We will continue to provide updates as new versions are available.
The Cornell Food Safety Extension Team

2019 Youth Summit a great success!

2019 Youth Summit group

2019 Youth Summit group

74 students and 37 teachers and presenters from 13 area schools attended the 2019 Youth Summit on October 7-8, 2019 at Frost Valley YMCA!  Students learned about climate change and how to lead climate actions in their school and community.  Workshops and activities focused on 4 tracks: Recycling, Water, Science and Earth.  Speakers included:

  • Sean Russell, Director, Youth Ocean Conservation Summit – Saving Our Water Planet: Activating a Youth Movement to Change the World
  • Dove Karn, Margaretville Central School Teacher – Truth in 10 Climate Reality
  • Amanda LaValle, Ulster County Department of the Environment – Be a Catalyst for Community Climate Action

Funding for the Youth Climate Summit provided by NOAA, Catskill Watershed Corporation, NYC DEP and NYSERDA.  Student scholarships for Delaware County Schools were provided by Delaware County Soil and Water Conservation District.  Cornell Cooperative Extension worked with funders, The Wild Center and advisory teachers and students to develop this informative and empowering program.

Fun with Colors Quilting Workshop on April 25, 2018

Step outside the box and create a colorful quilt using bright fabrics!  Expert quilter Polly DellaCrosse will guide you through the process from start to finish during this all day workshop at St. John’s Episcopal Church in Delhi on Wednesday, April 25, 2018.

You will need to bring:

  • Sewing machine (let us know if you need to borrow one)
  • A variety of Fat Quarters that are color coordinated (minimum 10)
  • Coordinated backing fabric (1-1/2 yards)
  • Coordinated fabric (1 yard)
  • Small package of batting (45″ x 60″)
  • Coordinated thread
  • Embellishments (buttons, ribbons, use your imagination)

Finished projects can be displayed at the Delaware County Fair this summer!  Bring a dish to pass to share for potluck lunch.

Date:        Wednesday, April 25, 2018
Time:       9:00 am – 3:00 pm
Place:       St. John’s Episcopal Church, 134 Main St., Delhi, NY
Fee:          $5 suggested donation
Register:  Contact Cornell Cooperative Extension of Delaware County at 607-865-6531 or [email protected]

New Nutrition Facts Labels To Feature Added Sugars With Daily Value

A line disclosing added sugars with a corresponding percent Daily Value on updated Nutrition Facts labels should help consumers reduce their risk of obesity, type 2 diabetes, and heart disease.

The new Daily Value for added sugars on the revised labels will be 50 grams, or about 12 teaspoons—an amount representing 10 percent of the daily 2,000 calories recommended for many adults. Once the rules are implemented, the Nutrition Facts label on a 20-ounce bottle of Coke, for example, would likely show that it had 130 percent of the added sugars limit for a day. The new labels will help consumers looking at labels for things like yogurt, jams, or cereals know how much of the sugar comes from fruit or milk, and how much comes from high-fructose corn syrup or other added sugars.

Right now, it’s impossible for consumers who look at a Nutrition Facts label to know how much of the sugar in foods is added and how that amount fits into a reasonable daily diet. Besides helping consumers make more informed choices, the new labels should also spur food manufacturers to add less sugar to their products.

The revision announced today represents the first comprehensive overhaul of the Nutrition Facts label since its appearance on packaged foods in 1994 as a result of the passage of the 1990 Nutrition Labeling and Education Act. Besides spearheading efforts to pass the NLEA, CSPI also petitioned the FDA to make the only other change to the labels since its inception —a line for trans fat that became mandatory in 2006. When the FDA first proposed revising Nutrition Facts labels in 2014, the proposal included a line—but no Daily Value—for added sugars. In comments on the proposed rule in August of 2014, CSPI argued that without a percent DV, consumers wouldn’t know how much of a day’s worth of added sugars a serving of a food contained. In July of 2015 the FDA proposed a Daily Value for added sugars.

The new Nutrition Facts labels also give more visual emphasis to calories and will no longer have a reference to “calories from fat,” reflecting the new understanding that saturated and trans fat increase the risk of heart disease, while polyunsaturated fats and oils can reduce that risk. The labels will make voluntary the declarations for vitamins A and C, of which most Americans get plenty, but declarations for potassium and vitamin D will be required. The new rule lowers the Daily Value for sodium slightly, from 2,400 mg per day to 2,300 mg per day (CSPI would have preferred a more protective Daily Value of 1,500 mg per day).

The FDA also adjusted some serving sizes to reflect amounts typically consumed. Thus, the serving size of ice cream will be two-thirds of a cup instead of half a cup and labels will show proportionately increased calories, saturated fat, added sugars, and so on. The serving size for soft drinks will increase from eight ounces to 12 ounces. The serving size for bagels, toaster pastries, and muffins (except English muffins) will increase from two to four ounces. And single-serving packages of foods that weigh up to (but not quite) twice the standard serving size will be considered just one serving. Hence, a 20-oz. bottle of soda will have to be labeled as one serving.

Center for Science in the Public Interest, May 20, 2016