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U.S. Department of Health and Human Services

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Reducing Risk Factors at Retail and Food Service - Resources and Contacts

Resources and Contacts


Communication Across Barriers

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
dbeegle@commbarriers.com

Resources

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

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Cultural Competency

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

David Ludwig, M.P.H., R.S.
Division Manager
Maricopa County
Environmental Health Division
1255 W. Baseline Suite #266
Mesa, AZ 85202
(T) 602-506-6971
(F) 602-506-6862
dludwig@mail.maricopa.gov

David Morales
Environmental Health Lead Specialist
Maricopa County
Environmental Health Division
1001 N. Central Ave. #300
Phoenix, AZ 85004
(T) 602-506-6956
(F) 602-506-6862

Ernesto Rascόn
El Rancho Market
1076 N. Arizona Ave.
Chandler, AZ 85225
(T) 480-792-1414

Jaime Viñarás
Environmental Health Lead Specialist
Maricopa County
Environmental Health Division
1001 North Central Ave., Suite #300
Phoenix, AZ 85004
(T) 480-820-7655 x202
(F) 480-730-1833
jvinaras@mail.maricopa.gov

Jorge Rascόn
El Rancho Market
1076 N. Arizona Ave.
Chandler, AZ 85225
(T) 480-792-1414

Phillip Vigil
El Rancho Market
1076 N. Arizona Ave.
Chandler, AZ 85225
(T) 480-792-1414


Resources

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Changing the Way We Do Business

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

Gary Erbeck, MPH, REHS
Director , County of San Diego
Department of Environmental Health
PO Box 129261
San Diego, CA 92112-9261
(T) 619-338-2360
(F) 619-338-2088
Gary.Erbeck@sdcounty.ca.gov

Julayne Gath, REHS
County of San Diego
Department of Environmental Health
Food & Housing Division
151 Carmel Street, 2nd Floor
San Diego, CA 92078
(T) 619-338-2222
(F) 619-338-2088
Julayne.Gath@sdcounty.ca.gov

Roger Harrington
Specialty Produce
5245 Lovelock Street
San Diego, CA 92110
(T) 619-295-3173
(F) 619-295-9541
roger@specialtyproduce.com

Beverly Mascari
Owner, Anthony’s Seafood Group
5232 Lovelock Street
San Diego, CA 92110
(T) 619-291-7254
(F) 619-298-1212
bmascari@afgcorp.com

Robert Romaine, REHS
Food Safety Consulting
(T) 619-579-2342
(F) 619-579-2342
fscromaine@beglobal.net

Elizabeth Pozzebon, MS, REHS
Chief, San Diego County
Department of Environmental Health
Food & Housing Division
1255 Imperial Ave., 3rd Floor
PO Box 129261
San Diego, CA 92112
(T) 619-338-2360
(F) 619-338-2088
Liz.Possebon@sdcounty.ca.gov

Ricardo Encarnacion, REHS
County of San Diego
Department of Environmental Health
Food & Housing Division
1255 Imperial Ave., 3rd Floor
San Diego, CA 92112
(T) 619-338-2180
(F) 619-338-2245
Ricardo.Encarnacion@sdcounty.ca.gov

Craig Ohio
Owner, Anthony’s Fish Grotto
5232 Lovelock Street
San Diego, CA 92110
(T) 619-291-7254
(F) 619-298-1212


Carol Anttila, RD, SFNS
Director of Child Nutrition Services
National School District
1500 "N" Avenue
National City, CA 91950
(T) 619-336-7732
(F) 619-336-7531
canttila@sdcoa.k12.ca.us


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)

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A Handwashing Competition
(Contact Victoria Griffith for materials)

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

Victoria Decker Griffith, CFSP
Director of Quality Assurance
Clyde’s Restaurant Group
3236 M Street, NW
Washington, DC 20007
(T) 202-333-9180
Vicki@Clydes.com

Bart Nadhermy
Sous Chef
Clyde’s Mark Center Washington
1700 N. Beauregard Street
Alexandria, VA 22311

Clyde's 2006 Winning Handwashing Team
Clyde’s Mark Center
Deborah Neubert
Mariam Baich
Dottie Steele
Kim Hummer

Tom Meyer
Executive Vice President
Clyde’s Restaurant Group
3236 M Street, NW
Washington, DC 20007
(C) 703-408-1754

Robert Sudler, Jr., MS
Food Technologist
DC Department of Health
51 N Street, NE, Room 6022
Washington, DC 20002
(T) 202-335-2339
(F) 202-535-1359
Robert.Sudler@dc.gov


 

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Strategies for Compliance
(Contact Cas Tryba for materials)

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

Cas Tryba
Food Safety Manager
Big Y Foods, Inc.
2145 Roosevelt Ave., PO Box 7840
Springfield, MA 01102-7840
(T) 413-781-2881
(F) 413-781-2881
tryba@bigy.com

Gary Cuomo
Produce Manager
North Haven Big Y Foods
345 Washington Ave.
North Haven, CT 06473

Franke Greene
Director, Food and Standards Division
Connecticut Department of Consumer Protection
165 Capitol Ave.
Hartford, CT 06106
(T) 860-713-6160
(F) 860-713-7237
Frank.Greene@po.state.ct.us

Al Vittorio
Store Manager
Big Y Foods, Inc.
345 Washington Ave.
North Haven, CT 06473

Matt Harvey
Food Service Manager
North Haven Big Y Foods
345 Washington Ave.
North Haven, CT 06473

Alicia D'Andrea
Employee Service Representative
North Haven Big Y Foods
345 Washington Ave.
North Haven, CT 06473


 

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Risk Assessments

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

Jennifer Kirby
Environmental Health Specialist, County Manager
Food Protection Program
DeKalb County Board of Health
445 Winn Way, Suite 320
Decatur, GA 30030
(T) 404508-7900
(F) 404-508-7979
jpkirby@dhr.state.ga.us
Janice Buchanon, MA, REHS, CFSP
Environmental Health Assistant Director
Food Protection & Tourist Accommodation Program Director
DeKalb County Division of Environmental Health
445 Winn Way, Suite 320
Decatur, GA 30031
(T) 404-508-7900
(F) 404-508-7979
jdbuchanon@dhr.state.ga.us


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)

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Behavioral Based Food Safety Management

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

Frank Yiannas
Director of Safety & Health
Walt Disney World Company
PO Box 10000
Lake Buena Vista, FL 32830-1000
(T) 407-397-6060
(F) 407-397-6630
Frank.Yiannas@Disney.com


 

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