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U.S. Department of Health and Human Services


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Satellite Broadcast Announcement: Reducing Risk Factors at Retail and Food Service, (FD216). November 30, 2006.

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Meeting Information

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.

Program Viewing

  • Lending Library: For loan information about either VHS tapes or DVDs of the broadcast, email ORADLT@fda.hhs.gov


Broadcast Resources


Time (pm)Subject
1:00 — 1:05Introduction
Rick Foucheux, Moderator
Dr. Donna Beegle, President
Communication Across Barriers
1:05 — 1:10Opening Remarks
Bob Brackett, Director
FDA, Center for Food Safety and Applied Nutrition
1:10 — 1:15Background
Rick Foucheux, Moderator
1:15 — 1:30Communications Across Barriers
Dr. Donna Beegle
Communication Across Barriers
1:30 — 1:45Cultural 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 — 2:00Changing 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 — 2:15A 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 — 2:25Break/Program Standards Enrollees
2:25 — 2:40Strategies 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 — 2:55Risk Assessments
Jennifer Kirby
DeKalb County Board of Health, GA
2:55 — 3:10Behavioral Based Food Safety Management
Frank Yiannas
Walt Disney World Co., Orlando, FL
3:10 — 3:20Tools Talk
Shirley Bohm
FDA, Center for Food Safety and Applied Nutrition
Clint Chamberlin
FDA, Office of Regulatory Affairs
3:20 — 3:30Q & A's, Conclusion and Credits
Rick Foucheux
Dr. Donna Beegle
Shirley Bohm
Clint Chamberlin