This document outlines considerations for developing a food safety training program for volunteer groups. It discusses the public health significance of food safety given foodborne illness statistics. Key stakeholders are identified as volunteer groups, public health departments, and those who consume food prepared by volunteers. The document reviews Massachusetts food regulations regarding volunteer groups and proposes program goals, objectives, and challenges to address.

1. Implications for program planning in designing a food safety training program for volunteer groups Presented by Larry Ramdin Yamen Homsi

5. Background The US activities regarding food safety include: 1-Establishment of safety standards 2-Monitoring and inspection 3-Tracking food safety problems 4- Protecting the food supply 5-Federal regulation. Many agencies are involved in food safety: Local and State Health departments, FDA, CDC, US Department of Agriculture, Environmental Protection agency(EPA), and many others.