Archive: Month: March 2020

Posted on March 18th, 2020

As communities begin to feel the impact of the coronavirus (COVID-19), EDEN is closely monitoring national reports on the evolving impact of COVID-19. Based on guidance from the Centers for Disease Control (CDC), the World Health Organization (WHO), and applicable public health agencies, we are gathering information to ready our Extension educators to help address concerns within the communities we serve.

To see what a specific Extension System is doing, select the institution below to go directly to their COVID-19 page.

Alabama A&M University Iowa State University Kansas State University Michigan State University New Mexico State University North Carolina State Extension Oregon State University Purdue University Texas A&M System University of Arkansas University of California University of Florida University of Georgia University of Idaho University of Illinois University of Kentucky University of Maine University of Missouri University of Nebraska University of Wisconsin Utah State University Virginia Polytechnic Institute

To create greater collaboration and coordination between extension systems, below are some of the resources our member institutions are putting out. This page will continue to be updated with resources as this event progresses. If you have resources from your institution you would like included on this list, please contact Cheyanne Geideman or Abby Lillpop.

Extension Resources

The table below contains resources from Extension systems to address COVID-19 and adjacent issues. Use the “filter” option to narrow the resources to a specific topic, audience, or institution. Use the “sort” option to view resources in a specified order.

To submit additional resources, click here or contact Cheyanne Geideman and Abby Lillpop.

The following are courses developed within the EDEN network for events such as this one. 

Epidemic Preparedness For Community Organizations
This program originally was designed by EDEN, in collaboration with the Centers for Disease Control and Prevention, as Pandemic Preparedness for Faith-based Organizations to enable congregations, synagogues, mosques and other places of worship to protect the health of their staff and the communities they serve and to fulfill their mission during a pandemic.

Partner Resources

The table below contains resources from organizations to address COVID-19 and adjacent issues that may be relevant or useful for Extension systems. Use the “filter” option to narrow the resources to a specific topic, audience, or institution. Use the “sort” option to view resources in a specified order.

To submit additional resources other Extension professionals may be interested in through this link or contact Cheyanne Geideman and Abby Lillpop. Please note: EDEN does not endorse any of these resources or organizations. This is a tool for EDEN delegates and other professionals to exchange information. If a resource has been added in error or you need your resource removed, please contact Cheyanne Geideman and Abby Lillpop.

By: Nancy Ooki, University of Hawaii at Manoa

The recent attention to the outbreak of the 2019 novel coronavirus serves as an excellent opportunity to remind our stakeholders of easy, simple actions that can impact their health greatly. Guidelines have been released with the goal of preventing the spread of this virus in the community that include one of the most basic best practices – hand washing. For the coronavirus, the CDC recommends citizens wash their hands often with soap and water for at least 20 seconds or if soap and water are not available, to use an alcohol-based hand sanitizer.

Handwashing has been critical in helping prevent the spread of illness and disease, but as an everyday activity, its importance is often forgotten. The current news headlines provide a great opening to remind community members of the process and best practices associated with handwashing.

In addition to combating the spread of disease, handwashing can help to keep food safe and reduce food-borne illness as well. Consumers should wash their hands before and after eating. Farmworkers should follow farm safety guidelines for handwashing.

In keeping with food safety issues, consumers and food preparers should also wash their produce prior to serving or consumption. A growing outbreak of Rat Lungworm disease in Hawai‘i (and found in Louisiana in addition to other countries) has prompted a renewed interest in produce washing practices. The disease can infect humans through the ingestion of raw vegetables contaminated with the rat lungworm larvae, which means that produce should be examined thoroughly prior to consumption. Consumers should wash their hands, then separate and rinse produce. It is also important to clean and sanitize food contact surfaces.

Additional resources and lesson plans on hand and produce washing are listed below. Use this opportunity to educate and remind stakeholders of the best practices. Good, safe food handling and hygiene practices are important all the time, but the occasional reminder at the right time can make a big difference.

Handwashing Reminders

Wash your hands:

  • Before and after you eat
  • Before, during and after preparing food
  • After you use the bathroom
  • After handling animals or animal waste – including pets
  • After playing or working outside
  • After changing diapers or handling a baby’s bottom
  • Anytime your hands are dirty

On the farm or in food production areas, wash:

  • Before entering and returning to the field or the packing line
  • Before touching clean produce
  • Before putting on new gloves
  • After working with soil
  • After disposing of rotten produce
  • After handling garbage
  • After smoking or doing other activities that dirty your hands
  • After touching bare human body parts
  • After handling animals and animal waste

Credit: Clean Hands Save Lives! University of Hawai‘i Cooperative Extension (2012, January) Retrieved from:

Handwashing Resources

Cornoavirus Resources

Produce Washing Reminders

Inspect produce for

  • Obvious signs of soil or damage
  • Prior to cutting, slicing, or dicing.
  • Cut away affected areas or do not use

Wash produce before serving/cutting using

  • Continuous running water
  • Chemical disinfectants

Do not

  • Soak produce or store in standing water
  • Rewash packaged produce labeled “ready-to-eat,” “washed,” or “triple washed.”

Wash thoroughly with hot soapy water

  • All equipment
  • Utensils
  • Food contact surfaces

Credit: Best Practices Handling Produce in Schools United States Department of Agriculture Food and Nutrition Service (retrieve 2020, February) from:

Produce Washing Resources

Rat Lungworm Resources