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Internet Resources for Satellite Broadcast

November 30, 2006

Reducing Risk Factors at Retail and Food Service

  1. HHS Healthy People 2010, Food Safety Objectives (http://www.healthypeople.gov/data/midcourse/comments/faobjective.asp?id=10)
  2. Report of the FDA Retail Food Program Database of Foodborne Illness Risk Factors (2000) (http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/RetailFoodRiskFactorStudies/ucm123544.htm)
  3. FDA Report of the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant and Retail Food Store Facility Types (2004) (http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/RetailFoodRiskFactorStudies/ucm089696.htm)
  4. CDC Surveillance for Foodborne-Disease Outbreaks - United States, 1998-2002. MMWR 2006; 55(SS10); 1-34 (http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5510a1.htm?s_cid=ss5510a1_e)
  5. FDA/CDRH Studio Calendar of Events (http://www.fda.gov/AboutFDA/CentersOffices/CDRH/DivisionofCommunicationMediaFDATVStudio/ucm125763.htm)
  6. FDA ORA-U (http://www.fda.gov/Training/ForStateLocalTribalRegulators/default.htm)
  7. FDA/CFSAN Retail Food Protection (http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/default.htm)
  8. FDA 2005 Food Code (http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2005/default.htm)
  9. Oregon Environmental Health Specialist Network (EHS-Net) Communication Study (available in PDF, 201 kb) (http://www.oregon.gov/DHS/ph/foodsafety/snet/commstudy.pdf)
  10. FDA Voluntary National Retail Food Regulatory Program Standards (http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ProgramStandards/ucm124968.htm)
  11. FDA Innovative Food Safety Grants: Inspections† (http://www.fda.gov/ora/fed_state/food_safety/fs_grant_notice_may_2002_part1.htm)
    1. Minimize / Eliminate Filth Organisms and Human Pathogens from Seed Sprouts, Contact Dr. John T. Fruin, Florida Department of Agriculture and Consumer Services, Division of Food Safety, at 850-488-3951, fruinj@doacs.state.fl.us .
    2. Windows Based Information System for the State of Missouri, Contact Joseph Hainline, Jefferson County, Missouri Health Center, at 636-789-3372, hainj@lpha.health.state.mo.us .
    3. Risk-Based Assessment Program for Off-Site Foodservice, Contact Aimee Upton, Maricopa County, Arizona Environmental Services Department, at 602-506-6929, aupton@mail.maricopa.gov.
    4. Assisted/Residential Living Facilities and Non-Residential Meal Sites, Contact Lillian C. Berard, Rhode Island Department of Health for Food Safety Standards Development & Implementation, at 401-222-2749, lillianb@doh.state.ri.us.
    5. Risk Factor Evaluation & Development of Active Managerial Control Criteria, Contact Peter R. Giesen, Olmsted County Public Health Services, Minnesota, at 507-285-8346, Giesen.pete@co.olmsted.mn.us.
    6. Innovative Inspection Methodologies, Contact Robert C. Hoffner, Delaware Health & Social Services, at 302-739-473. rhoffner@state.de.us.
    7. Quality Assurance Partnership with Chain Operations, Contact Tad Koeune, DuPage County Health Department, Illinois, at 630-682-7979 ext. 7216, tkoeune@dupagehealth.org.
    8. North Central Iowa Innovative Food Safety Program, Contact Ron Osterholm, Cerro Gordo County Department of Public Health, Iowa, at 641-421-9306,  ron@cghealth.com.
    9. Internal and External Audits of Tazewell County Health Department Modified HACCP Program, Contact Patricia K. Welch, Tazewell County Health Department, Illinois, at 309-925-5511 ext. 227,  tchd@dtc.net.
    10. Study of Baseline Microbiological Contaminate Levels Using Rapid Testing, Contact Joseph Hainline, Jefferson County Health Center, Missouri, at 636-789-3372, hainlj@lpha.health.state.mo.us.
    11. Program Standards Audit Team, Contact Judith Harrison, State of Iowa Department of Inspections and Appeals, at 515-281-8587,  jharrison@dia.state.ia.us.
    12. Integrated Data Acquisition Project, Contact Judith Harrison, State of Iowa Department of Inspections and Appeals, at 515-281-8587, jharrison@dia.state.ia.us.
    13. Inspections Methods to Reduce Frequency of Risk Factors in Schools, Contact Walter S. Combs, Jr., Rhode Island Department of Health, at 401-222-3118 waltc@doh.state.ri.us.
    14. Electronic Inspection System, Contact Bobby Bickley, Florida Department of Agriculture & Consumer Services, at 850-488-5471, bickleb@doacs.state.fl.us.
    15. Interactive Computer Based Training for Regulatory Staff, Contact Adam Kramer, Maricopa County Environmental Services Department, Arizona, 602-506-3408, AKramer@mail.maricopa.gov.
  12. FDA Innovative Food Safety Grants: Education and Health Information Dissemination† (http://www.fda.gov/ora/fed_state/food_safety/fs_grant_notice_may_2002_part2.htm)
    1. Hands on HACCP Packaged for the Ready-to-Eat (RTE) Food Industry Project, Contact Cameron Smoak, Georgia Department of Agriculture, Consumer Protection Division, at 404-656-3627, csmoak@agr.state.ga.us.
    2. Food Worker Certification Pilot Project for High School Students, Contact Anita Travis, Kentucky Cabinet for Health Services, Department of Public Health, at 502-564-7181, Anita.Travis@mail.state.ky.us.
    3. Integrated Food Safety Information Delivery System, Contact Judy Harrison, Iowa Department of Inspections and Appeals, at 515-281-8587, judy.harrison@dia.state.ia.us.
    4. Food Safety for Festivals and Fundraisers , Contact Mary Margaret Harris, McDonough County Health Department, Illinois, at 301-837-9951, mchd@macomb.com.
    5. Training Program for Professional Sanitarians, Contact Suzanne Kidder, State of Michigan Department of Agriculture, at 517-373-9724, kidders@state.mi.us.
    6. Multi-language Audio Food Safety Education and Testing Program, Contact Jonnie Hyde, Southwest Washington County, Washington Health District, at 360-397-8122, jonniehyde@clark.wa.gov.
    7. Web Based Training for Inspection of Apple Cider Processing Plants, Contact Michael Barnett, Wisconsin Department of Agriculture, Trade and Consumer Protection, Division of Food Safety, at 608-224-4716, mike.barnett@datcp.state.wi.us.
    8. Science-Based Educational Program on the Causes and Prevention of Foodborne Illnesses, Contact Diann Worzalla, Florida Department of Business & Professional Regulation, at 850-922-8850, diann.worzalla@dbpr.state.fl.us.
    9. Reducing Risk Factors for Foodborne Disease: A Local Level Food Safety Education Intervention, Contact Elaine O;Keefe, Town of Stratford Health Department, Connecticut, at 203-385-4090, eokeefe@townofstratford.com.
    10. Supplemental HACCP Exercises, Contact Amanda Step Minor, Edgar County Health Department, Illinois, at 217-465-2212, daminor@tigerpaw.com.
    11. Food Safety Education in Asian Food Establishments, Contact George Vargulich, Tri-County Health Department, Colorado, at 720-322-1507, gvargulich@tchd.org.
    12. Food Handler's Card, Contact Kim Patterson, Effingham County Health Department, Illinois, at 217-342-9237, kpatterson@co.effingham.il.us.
    13. Bilingual Educational Materials to Protect Public Health in a Changing Kansas Dairy Industry, Contact Carole Jordan, Kansas Department of Agriculture, at 785-296-4172, cjordan@kda.state.ks.us.
    14. Food Safety Education for English as Secondary Language Food Service Workers, Contact Bryan R. Smith, Village of Oak Park, Illinois, at 708-358-5487, smith@vil.oak-park.il.us.
    15. Risk Focused Inspection Training and Evaluation, Contact Ronald Klein, Alaska Department of Environmental Conservation, at 907-269-7583, rklein@envircon.state.ak.us.
    16. Develop a HACCP Training Manual for Food Service Establishments, Contact Crystal Lingley, Bond County Health Department, Illinois, at 618-664-1442 ext.149, bchd30@gvc.net.
    17. The Food Handler's Card Project, Contact Bonnie Holz, Brown Nicollet Environmental Health, Minnesota, at 507-934-4140, bnccwp@mnic.net.
    18. Food Safety Training Program for Backcountry Operators, Contact Marlene Gaither, Coconino County Department of Health Services, Arizona, at 928-226-2769, mgaither@co.coconino.az.us.
    19. Food Handler Training and Testing for Non-Native English Speakers, contact Lila A. Wickham, Multnomah County Health Department, Oregon, at 503-988-3400 ext.22404, lila.a.wickham@co.multnomah.or.us.
    20. Standard HACCP & Risk Control Instruction for Retail Food Regulators, Contact Priscilla Neves, Massachusetts Department of Public Health, at 617-983-6773, priscilla.neves@state.ma.us.
    21. Focus on Food Safety: Tomorrow's Training Today, Contact Mary Glassburner, Kansas Department of Health & Environment, at 785-296-1705, MGlassbu@kdhe.state.ks.us.
    22. Education and Health Information Dissemination, Contact Cheryl Ripley, Kern County Environmental Health Services Department, California, at 661-862-8714, ripleych@co.kern.ca.us.
  13. FDA ALERT Card for Food Defense (http://www.fda.gov/Food/FoodDefense/default.htm)
  14. FDA Reducing Foodborne Illness Risk Factors in Food Service and Retail Establishments (http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFactorReduction/ucm106205.htm)
  15. FDA Employee Health and Hand Hygiene Handbook (http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm113827.htm)

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†Documents temporarily unavailable online.

    
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