- Email: [email protected]
A Hamburger Costume to Teach Food Safety
A Hamburger Costume to Teach Food Safety .........................................................................................
Mary Kay Wardlaw, M.S., University Extension Educator; Albany County, Family G Consumer Science and 4-H/Youth, PO. Box 1209, Laramie, Wyoming 82073; El: (307) 721-2571; Fax: (307) 742-4228; E-mail: [email protected] This GEM explains construction and use of a large hamburger costume (Fig. 1) to teach food safetv, to vouth and , adult audiences in a community-wide campaign. Most consumers have heard of Escherichia coli 0 1 57:H7. However, many people find it difficult to use a standard thermometer to test hamburger patties for doneness. The costume was used to teach people the importance of cooking ground beef to 160" Fahrenheit and how to test the temperature w i t h a T-stickTM. A T-stickTM is a small, disposable thermometer designed to be inserted into a hamburger patty near the end of the cooking process.The tip turns black at 160" Fahrenheit. The costume was an integral part of an education campaign including public appearances, cooking demonstrations, displays, and distribution of over 16,000 T-sticksTM.Campaign goals in-
cluded (1) increasing consumer awareness regarding ground beef safety (e.g., cooking contaminated beef to 160" Fahrenheit will kill E. coli 0157:H7) and (2) increasing use of a T-stickTM when cooking ground beef. To create the costume, upholstery foam covered with felt became the hamburger patty and buns. Felt and corduroy with a batting filler became the pickles, cheese, lettuce, and tomatoes. Machine quilting provided stability. Buttons on the front bun represented sesame seeds and held layers together. Corduroy shoulder straps were padded for comfort and velcro attached for adjustment. Side ties held the costume in place and a green felt hood served as an additional pickle. An enlarged T-stickTM was laminated and glued on foam core.To help transvort the costume and keet, it clean, a large muslin bag was constructed.
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COSTUME DIRECTIONS Using the supplies in Table 1, follow these steps: 1. Cut upholstery foam into two 38" circles and one 40" circle. Draw these diameters by tying a pen to a piece of string measuring half of the diameter. Use an electric knife for a smooth cut. 2. Take one of the 38" circles and trim the edge on one side to cre-
ate a rounded aooearance.This will serve as the top half of the bun. Cut two 43" circles from the dark brown fabric.These make the covers of the patty. Sew together with a 1" seam, leaving a large opening along one edge to insert the foam. Turn the pair of circles right sides out to form a pocket. Roll the 40" foam circle and place inside the fabric ~ o c k e tUnroll . foam and work it so that it fits smoothly in the pocket. Hand stitch the opening. Cut four 41" circles from the light brown fabric.These make the covers for the two bun halves. For each half, sew together, turn, and insert foam using the technique in step three. For the top bun (the one you trimmed), add some batting t o make t h e top more rounded. Hand stitch the openings. For the slice of cheese, cut two vieces each 43" x 43" from the yellow/orange fabric. Sew together with two layers of batting (for extra thickness) using a 1" seam. Leave an opening for turning. Turn and hand or machine stitch the opening. For the two tomatoes, cut four 19" circles from the red fabric. Sew together, turn, and finish as in step 5. Machine quilt tomato segments, as seen on a slice of tomato, for stability.
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Table 1. Supplies needed for costume 3 pieces of 3 thick foam at least 4 0 x 40" (upholstery foam holds up very well) 5 yards 60" wide light brown fabric (bun) 2112 yards 6 0 wide dark brown fabric (hamburger patty) 2112 yards 60" wide orangelyellow fabric (cheese) 1112 yards 6 0 red fabric (tomatoes) 314 yard 6 0 dark green fabric (pickles) 2 314 yards 60" medium green fabric (lettuce) 1 yard corduroy or heavy cotton fabric, any color (shoulder and side straps) 1 bag poly-fill quilt batting 30 inches of 1" wide velcro, cut into two 15" pieces 12 to 14 (314-1") light brown smooth top shank buttons (sesame seeds) long needle heavy button and carpet thread assorted sewing supplies and sewing machine 1 3 x 3 2 foam core
Figure The hamburger attracted attention during the community campaign to promote food safety.
Fabric choices: heavy felt works well and has a nice texture. If colors are limited, heavy cotton or corduroy also work.The original burger used felt for the bun, patty, cheese, and pickles, with a fine pile corduroy for tomatoes and lettuce.
......................................................................................... JOURNAL O F N U T I L I T I OEI)U(:ATION N 31:283D,
1999
For the piece of lettuce, cut two circles approximately 43" from the medium green fabric. Cut the edges in a ripple pattern to create a "lettuce leaf" appearance. Sew together, turn, and finish as described in step 5. Machine quilt lettuce veins for stability. For the pickle, cut two long pieces 11" by 44" from the dark green fabric. Round the corners. Sew together, turn, and finish as described in step 5. Machine quilt round pickle bumps for stability. To make a pickle hood, cut two pieces 12" by 16" from the dark green fabric. Round the corners on one end. Sew a 5/8" seam. leaving the straight end open. Cut a hole on one side large enough for a face to show through. Finish edges. Place the patty piece and bottom bun together with the lettuce in between. Thread the long needle and two 20" strands of the button/carpet thread. Starting on the burger side, push the needle through the burger, lettuce, and bun to the outside. Leave several inches of thread on the burger side for a knot later. Offset the needle about 1/2" and push back through the bun, lettuce, and burger, exiting near your original thread ends. Remove needle and knot the thread ends. Clip about 1". Repeat 14 times to hold the pieces together. Place the top bun, tomatoes, pickle, and cheese together. The tomatoes should be offset so that the edges show. Using the same procedure as step 10, sew pieces together beginning on the cheese side.When at the top bun side, add a button before pushing the needle back through. These will be sesame seeds. For side straps, cut four pieces 24" x 4" from extra fabric. Fold in half lengthwise. Sew 1/2" seams, leaving a short end open; turn and finish edges. Attach two straps to the patty on opposite sides.Attach two straps to the cheese on opposite sides. These will serve as side straps to keep the costume from moving. For the shoulder straps, cut four 45" x 8" pieces from extra fabric.
Fold in half lengthwise. Sew 1/2" seams leaving a short end open; turn and finish edges.Attach to the top of the costume about 8" apart (room for head and neck). Sew two-thirds of the length to the inside (cheese and patty) with about one-third extending. Repeat so that all four are attached, two on each side. Separate the velcro strips and sew to the extension pieces with the front straps overlapping the back straps. 14. For the T-stickTM,enlarge the image (see Fig. 2) to 13" x 32". Make one image with the indicator square white and one with the indicator square black. Cut out, laminate, and glue one to each side of foam core. IMPLEMENTATION Refer to appropriate references for background information about E. coli 0157:H7.' Key messages include the following: C o o k ground beef to 160' Fahrenheit internal temperature to kill E. coli 0157:H7 and other bacteria. Assess internal temperature of ground meat with a thermometer because meat juices and meat color are not reliable indicators. TheT-stickTMis an examvle of a disposable thermometer. Using the hamburger costume in lieu of an actual hamburger, demonstrate how to use the T-stickTM.Clarify that the T-stickTMis inserted into the patty before it is used to make the sandwich. Tell the audience that the first step is to cook the hamburger until you think it is done. Insert the white plastic coated tip of the T-stickTMinto the patty (between the person wearing the costume and the hamburger patty) and count to five. Remove the T-stickTM.If the tip is not black, cook the patty longer and reinsert when you believe it is done.When the tip turns black, the internal temperature has reached 160' Fahrenheit and is safe to eat. Discard theT-stickTM. Provide sample T-sticksTMif available. Consumers were informed of local outlets that carry T-sticksTM.For young children,provide an 8-1/2" x 11" paper with an outline of a hamburger
for them to color (available in graphics software programs). The Fkht BACFM brochures are a great supplement for this food safety program.' EVALUATION The campaign involved a month of community events, including cooking demonstrations, presentations, site-ofpurchase displays, and mass media activities. The hamburger costume was well received by audiences of all ages and in all settings. During the campaign, people requested programs by asking for "the hamburger person."The costume proved a focal point for many media activities. The campaign, which was evaluated by pre- and postcampaign telephone surveys, resulted in substantial imvrovements in food safetv knowledge and reported behaviors. From pre- to postcampaign, awareness of TsticksTM increased from 9.6% to 46.8% (p = .001), andT-stickTMuse increased from 3.3% to 14.2% (p = ,001). In addition, significantly fewer respondents relied on meat iuices as an indicator of doneness. Although effectiveness of the costume was not evaluated separately, it was an integral part of education efforts and contributed to the campaign's success. u
REFERENCES 1. Focus on Ground Beef. Washington, DC: Food Safety and Inspection Service, U.S. Department of Agriculture. Slightly revised October 1997. Online version slightly revised May 1998. 2. Fight BAC!TM:Community Action Kit. Washington, DC: Partnership for Food Safety Education. T-sticksTMare available individually wrapped for educational purposes through the JL Sims Company, 9432 Watson Industrial Park, St. Louis, M O 63126-1523.To11 free (800) 548-21 17. Fight BAC!TM:Community Action Kit is available from the Partnership for Food Safety Education, 800 Connecticut Ave. N.W., Suite 500, Washington, D C 20006-2701.
Mary Kay Wardlaw, M.S., University Extension Educator; Albany County, Family G Consumer Science and 4-H/Youth, PO. Box 1209, Laramie, Wyoming 82073; El: (307) 721-2571; Fax: (307) 742-4228; E-mail: [email protected] This GEM explains construction and use of a large hamburger costume (Fig. 1) to teach food safetv, to vouth and , adult audiences in a community-wide campaign. Most consumers have heard of Escherichia coli 0 1 57:H7. However, many people find it difficult to use a standard thermometer to test hamburger patties for doneness. The costume was used to teach people the importance of cooking ground beef to 160" Fahrenheit and how to test the temperature w i t h a T-stickTM. A T-stickTM is a small, disposable thermometer designed to be inserted into a hamburger patty near the end of the cooking process.The tip turns black at 160" Fahrenheit. The costume was an integral part of an education campaign including public appearances, cooking demonstrations, displays, and distribution of over 16,000 T-sticksTM.Campaign goals in-
cluded (1) increasing consumer awareness regarding ground beef safety (e.g., cooking contaminated beef to 160" Fahrenheit will kill E. coli 0157:H7) and (2) increasing use of a T-stickTM when cooking ground beef. To create the costume, upholstery foam covered with felt became the hamburger patty and buns. Felt and corduroy with a batting filler became the pickles, cheese, lettuce, and tomatoes. Machine quilting provided stability. Buttons on the front bun represented sesame seeds and held layers together. Corduroy shoulder straps were padded for comfort and velcro attached for adjustment. Side ties held the costume in place and a green felt hood served as an additional pickle. An enlarged T-stickTM was laminated and glued on foam core.To help transvort the costume and keet, it clean, a large muslin bag was constructed.
L
3.
4.
5.
COSTUME DIRECTIONS Using the supplies in Table 1, follow these steps: 1. Cut upholstery foam into two 38" circles and one 40" circle. Draw these diameters by tying a pen to a piece of string measuring half of the diameter. Use an electric knife for a smooth cut. 2. Take one of the 38" circles and trim the edge on one side to cre-
ate a rounded aooearance.This will serve as the top half of the bun. Cut two 43" circles from the dark brown fabric.These make the covers of the patty. Sew together with a 1" seam, leaving a large opening along one edge to insert the foam. Turn the pair of circles right sides out to form a pocket. Roll the 40" foam circle and place inside the fabric ~ o c k e tUnroll . foam and work it so that it fits smoothly in the pocket. Hand stitch the opening. Cut four 41" circles from the light brown fabric.These make the covers for the two bun halves. For each half, sew together, turn, and insert foam using the technique in step three. For the top bun (the one you trimmed), add some batting t o make t h e top more rounded. Hand stitch the openings. For the slice of cheese, cut two vieces each 43" x 43" from the yellow/orange fabric. Sew together with two layers of batting (for extra thickness) using a 1" seam. Leave an opening for turning. Turn and hand or machine stitch the opening. For the two tomatoes, cut four 19" circles from the red fabric. Sew together, turn, and finish as in step 5. Machine quilt tomato segments, as seen on a slice of tomato, for stability.
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Table 1. Supplies needed for costume 3 pieces of 3 thick foam at least 4 0 x 40" (upholstery foam holds up very well) 5 yards 60" wide light brown fabric (bun) 2112 yards 6 0 wide dark brown fabric (hamburger patty) 2112 yards 60" wide orangelyellow fabric (cheese) 1112 yards 6 0 red fabric (tomatoes) 314 yard 6 0 dark green fabric (pickles) 2 314 yards 60" medium green fabric (lettuce) 1 yard corduroy or heavy cotton fabric, any color (shoulder and side straps) 1 bag poly-fill quilt batting 30 inches of 1" wide velcro, cut into two 15" pieces 12 to 14 (314-1") light brown smooth top shank buttons (sesame seeds) long needle heavy button and carpet thread assorted sewing supplies and sewing machine 1 3 x 3 2 foam core
Figure The hamburger attracted attention during the community campaign to promote food safety.
Fabric choices: heavy felt works well and has a nice texture. If colors are limited, heavy cotton or corduroy also work.The original burger used felt for the bun, patty, cheese, and pickles, with a fine pile corduroy for tomatoes and lettuce.
......................................................................................... JOURNAL O F N U T I L I T I OEI)U(:ATION N 31:283D,
1999
For the piece of lettuce, cut two circles approximately 43" from the medium green fabric. Cut the edges in a ripple pattern to create a "lettuce leaf" appearance. Sew together, turn, and finish as described in step 5. Machine quilt lettuce veins for stability. For the pickle, cut two long pieces 11" by 44" from the dark green fabric. Round the corners. Sew together, turn, and finish as described in step 5. Machine quilt round pickle bumps for stability. To make a pickle hood, cut two pieces 12" by 16" from the dark green fabric. Round the corners on one end. Sew a 5/8" seam. leaving the straight end open. Cut a hole on one side large enough for a face to show through. Finish edges. Place the patty piece and bottom bun together with the lettuce in between. Thread the long needle and two 20" strands of the button/carpet thread. Starting on the burger side, push the needle through the burger, lettuce, and bun to the outside. Leave several inches of thread on the burger side for a knot later. Offset the needle about 1/2" and push back through the bun, lettuce, and burger, exiting near your original thread ends. Remove needle and knot the thread ends. Clip about 1". Repeat 14 times to hold the pieces together. Place the top bun, tomatoes, pickle, and cheese together. The tomatoes should be offset so that the edges show. Using the same procedure as step 10, sew pieces together beginning on the cheese side.When at the top bun side, add a button before pushing the needle back through. These will be sesame seeds. For side straps, cut four pieces 24" x 4" from extra fabric. Fold in half lengthwise. Sew 1/2" seams, leaving a short end open; turn and finish edges. Attach two straps to the patty on opposite sides.Attach two straps to the cheese on opposite sides. These will serve as side straps to keep the costume from moving. For the shoulder straps, cut four 45" x 8" pieces from extra fabric.
Fold in half lengthwise. Sew 1/2" seams leaving a short end open; turn and finish edges.Attach to the top of the costume about 8" apart (room for head and neck). Sew two-thirds of the length to the inside (cheese and patty) with about one-third extending. Repeat so that all four are attached, two on each side. Separate the velcro strips and sew to the extension pieces with the front straps overlapping the back straps. 14. For the T-stickTM,enlarge the image (see Fig. 2) to 13" x 32". Make one image with the indicator square white and one with the indicator square black. Cut out, laminate, and glue one to each side of foam core. IMPLEMENTATION Refer to appropriate references for background information about E. coli 0157:H7.' Key messages include the following: C o o k ground beef to 160' Fahrenheit internal temperature to kill E. coli 0157:H7 and other bacteria. Assess internal temperature of ground meat with a thermometer because meat juices and meat color are not reliable indicators. TheT-stickTMis an examvle of a disposable thermometer. Using the hamburger costume in lieu of an actual hamburger, demonstrate how to use the T-stickTM.Clarify that the T-stickTMis inserted into the patty before it is used to make the sandwich. Tell the audience that the first step is to cook the hamburger until you think it is done. Insert the white plastic coated tip of the T-stickTMinto the patty (between the person wearing the costume and the hamburger patty) and count to five. Remove the T-stickTM.If the tip is not black, cook the patty longer and reinsert when you believe it is done.When the tip turns black, the internal temperature has reached 160' Fahrenheit and is safe to eat. Discard theT-stickTM. Provide sample T-sticksTMif available. Consumers were informed of local outlets that carry T-sticksTM.For young children,provide an 8-1/2" x 11" paper with an outline of a hamburger
for them to color (available in graphics software programs). The Fkht BACFM brochures are a great supplement for this food safety program.' EVALUATION The campaign involved a month of community events, including cooking demonstrations, presentations, site-ofpurchase displays, and mass media activities. The hamburger costume was well received by audiences of all ages and in all settings. During the campaign, people requested programs by asking for "the hamburger person."The costume proved a focal point for many media activities. The campaign, which was evaluated by pre- and postcampaign telephone surveys, resulted in substantial imvrovements in food safetv knowledge and reported behaviors. From pre- to postcampaign, awareness of TsticksTM increased from 9.6% to 46.8% (p = .001), andT-stickTMuse increased from 3.3% to 14.2% (p = ,001). In addition, significantly fewer respondents relied on meat iuices as an indicator of doneness. Although effectiveness of the costume was not evaluated separately, it was an integral part of education efforts and contributed to the campaign's success. u
REFERENCES 1. Focus on Ground Beef. Washington, DC: Food Safety and Inspection Service, U.S. Department of Agriculture. Slightly revised October 1997.