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This program focuses on the topic of reducing risk factors in retail food stores and food service facilities. The goal of this program is to improve the ability of regulators and industry to reduce the occurrence risk factors and foodborne illness at retail. Success stories and tools are discussed through interviews with various leaders in the regulatory community and industry. Topics include communication skills, using risk control plans, tools for improving food employee behaviors, food preparation practices personal hygiene of foodservice workers and techniques used to ensure safe food temperatures.
Note: Continuing Education Units (CEU) are not offered for this informational event. Using this announcement (no formal outline), contact your local organizations that offer CEUs to pursue credit.
Target Audience: Federal (FDA; USDA/FSIS; other), state and local food safety agency personnel and local regulators; food service and retail food store industry employees; members of trade associations involved in food safety; associations of federal, state and local regulators; and others interested in the topic.
| Time (pm) | Subject |
|---|---|
| 1:00 — 1:05 | Introduction Rick Foucheux, Moderator Dr. Donna Beegle, President Communication Across Barriers |
| 1:05 — 1:10 | Opening Remarks Bob Brackett, Director FDA, Center for Food Safety and Applied Nutrition |
| 1:10 — 1:15 | Background Rick Foucheux, Moderator |
| 1:15 — 1:30 | Communications Across Barriers Dr. Donna Beegle Communication Across Barriers |
| 1:30 — 1:45 | Cultural Competency David Ludwig, Jaime Vinaras, David Morales Maricopa County Environmental Health Division, AZ Jorge Rascon, Ernesto Rascon, Phillip Vigil El Rancho Market, Chandler, AZ |
| 1:45 — 2:00 | Changing the Way We Do Business Gary Erbeck, Julayne Gath, Ricardo Encarnacion San Diego County Dept. of Environmental Health, CA Beverly Mascari Anthony's Seafood Group, San Diego, CA Carol Anttila National School District, National City, CA |
| 2:00 — 2:15 | A Handwashing Competition Victoria Griffith, Tom Meyer, Bart Nadhermy Alexandria Clyde's Winning Team Clyde's Restaurant Group, DC, MD and VA Robert Sudler Washington, DC, Department of Health |
| 2:15 — 2:25 | Break/Program Standards Enrollees |
| 2:25 — 2:40 | Strategies for Compliance Cas Tryba, Gary Cuomo, Matt Harvey, Alicia D'Andrea Big Y Foods, MA and CT Frank Green Department of Consumer Protection, CT |
| 2:40 — 2:55 | Risk Assessments Jennifer Kirby DeKalb County Board of Health, GA |
| 2:55 — 3:10 | Behavioral Based Food Safety Management Frank Yiannas Walt Disney World Co., Orlando, FL |
| 3:10 — 3:20 | Tools Talk Shirley Bohm FDA, Center for Food Safety and Applied Nutrition Clint Chamberlin FDA, Office of Regulatory Affairs |
| 3:20 — 3:30 | Q & A's, Conclusion and Credits Rick Foucheux Dr. Donna Beegle Shirley Bohm Clint Chamberlin |
