Reducing Risk Factors at Retail and Food Service
Satellite Broadcast
Resources and Contacts

Abstract

Donna M. Beegle, Ed.D. is a highly experienced National public speaker, discussion leader, trainer, and the author of articles providing insights and strategies for working with people from poverty backgrounds. Dr. Beegle is the author of "Environmental Health Specialist Network (EHS-Net) Communication Study," a report which contains findings from the Oregon EHS-Net communication assessment conducted in six Oregon counties. The purpose of the study was to assess the role of communication in foodborne illness outbreaks and discuss the differences between print and oral culture communicators.

Contact

Donna Beegle, Ed.D., President
Communication Across Barriers
PO Box 23071
Tigard, OR 97281
(T) 503-590-4599
(F) 503-210-0350

Resources

• Oregon Environmental Health Specialist Network (EHS-Net) Communication Study, by Dr. Donna Beegle (available in PDF)

Abstract

Maricopa County Environmental Health Services has developed unique approaches for enhancing control of foodborne illness risk factors within a ethnically diverse foodservice and retail food metropolitan area. Developing "cultural competence" of their staff is key to establishing a trust relationship with the industry that fosters food safety education and partnerships. Using a program performance measure based on the reduction of foodborne illness risk factors, videos and education materials have been developed and are used as part of training inspections. These materials provide the industry an understanding of what procedures must be followed to ensure food safety controls while at the same time providing regulatory staff with a better understanding of ethnic food preparation processes. In addition, a virtual inspection training video provides a resource for regulatory staff to develop skills in conducting risk-based inspections.

Contacts

Resources

• Food Safety Manual (available in PDF and Spanish PDF)
• HACCP for Egg Rolls (available in Chinese PDF)
• HACCP for Fried Rice (available in Chinese PDF)
• HACCP for Roast Duck (available in Chinese PDF)
• Videos:
  • Roasted Duck
  • Tripas & Boche (including Spanish)
  • Tacos Al Pastor (including Spanish)
  • Carne Seca & Machaca (including Spanish)
  • Carnitas (including Spanish)
  • Cecina
  • Chicharrones con Carne (including Spanish)
  • Chicharrones
  • Chorizo & Longaniza (including Spanish)
  • Egg Rolls
  • Fried Rice
• Additional resources (http://www.maricopa.gov/ENVSVC/Envhlth.asp)

Abstract

By implementing a risk-based inspectional approach and incorporating Risk Control Plans into their compliance protocol, San Diego County, Department of Environmental Health has been successful at reducing foodborne illness related to specific organisms by more than 50%. San Diego County has developed numerous handout materials on the risk factors to assist their regulated industry with developing food safety management systems to affect long term behavior change. The results of their efforts are quantified using a data analysis system that detects and tracks trends. San Diego County was awarded the prestigious Crumbine Award in 2005.

Contacts

Resources

• San Diego County Risk Control Plan, Worksheet A1 (available in PDF)
• San Diego County Risk Control Plan, Worksheet A (available in PDF)
• Additional San Diego County reference documents (http://www.sdcounty.ca.gov/deh/fhd/publications.html#food)

Abstract

Clyde's Restaurant Group in the Washington, Maryland and Virginia area recognized the need to focus on reducing risk from ill employees and poor handwashing practices and developed an annual handwashing competition among teams from their restaurants.  The contest runs all through September, Food Safety Education Month, and focuses on the basics and timing of good handwashing and food safety knowledge.  The competition brings together hourly employees, managers and regulators (as judges) in a fun environment with monetary awards and medals for the top teams. The competition fostered an increased awareness of employee health, hand hygiene and food safety for all.

Contacts

Abstract

Big Y Foods, a supermarket chain in MA and CT, prompted by FDA's baseline study, decided to track risk factors using their own inspection data.  The main strategies they used to reduce problem areas associated with personal hygiene, employee health, time/temperature control and contamination were monitoring/tracking compliance with a handheld HDA computer and targeted training.  Training is accomplished through their intranet learning hub, one-on-one and on-the-job training with internal trainers and food manager certification.

Contacts

Abstract

The DeKalb County Board of Health, Division of Environmental Health, Food Protection Program has established a highly successful early intervention strategy that involves conducting risk assessments of new retailers to ensure safe food handling is built into a new establishment's action plan that ensures long term voluntary compliance. They also have a similar risk assessment program to address non-compliance related issues for existing retailers. DeKalb County also has developed numerous handout materials in various languages on the risk factors and has established a data analysis system for tracking trends and prioritizing inspections that achieve measurable results.

Contacts

Resources

• DeKalb County, Georgia
  • Risk Assessment Process - (available in PDF)
  • Risk Assessments 2002 - 2005 (charts) (available in PDF)
  • Early Intervention Risk Assessment for 880382 (chart) (available in PDF)
  • Early Intervention Risk Assessment Analysis (combined charts) (available in PDF)
  • Risk Assessments 2002 - 2005, Risk Factor Violations, All Inspections (charts & line graph) (available in PDF)
  • Pre Versus Post Risk Assessment Analysis (charts) (available in PDF)

Abstract

Disney World shares a host of strategies to support their Behavioral Based Food Safety Management System which combines both food science and behavioral science. Managers are trained how to manage performance using positive consequences such as positive feedback, certificates and awards and measure performance to catch people doing things right. Disney believes that when you create a food safety culture, you change the way people think, behave and believe around food. New technologies are also applied to smart kitchen set ups, their internal inspection process and on-site training.

Contact