As food safety professionals, we have used traditional observational inspection techniques to evaluate a food operation's procedures and training during inspections. Until now, there has not been a clear method for evaluating the verification component of an operation’s food safety systems. This session will engage you in the discovery of FBI risk factors through the use of new behavioral-based food safety interview tools. You'll compare the snapshot observational approach to the discussion/interview approach. Explore how you can integrate these techniques into your daily inspections.
Public health policy targeting populations at greatest risk can be used to significantly reduce the burden of foodborne disease. This study calculated incidence rates, disability adjusted life years, and quality adjusted life years estimates for salmonellosis and campylobacteriosis, adjusted for underreporting. Investigators then looked at how these measures of disease burden can contribute to the policy debate on the public health significance of foodborne disease.
Detecting increases in self-reported foodborne illnesses and low report rates by medical providers, Kern County Environmental Health implemented an innovative approach to enhance collaboration between Environmental Health, public health, and the medical community.
NEHA attendees are invited to use their imaginative power to envision and design the next cartoon in the food defense series. Participants will engage in a collaborative brainstorming session to identify a scenario and develop the storyline as a professional cartoonist brings these visions to life in a multi-paneled storyboard. By the end of the session, participants, working alongside the cartoonist, will have collaboratively created a complete training cartoon, to be the fifth installment of the current food defense series.
The food truck phenomenon has gained national media attention with an estimated 20,000 plus trucks nationwide bringing in over $1.2 billion annually. Amid the frenzy is a host of unique challenges for food safety professionals. This session addresses many approaches to the operational obstacles associated with food trucks such as operating in a small space, reliance upon generators to keep food at correct temperatures, limited water supply, and their mobile nature. Be prepared to take away tips and tricks to use in your work to prevent foodborne illness with food truck operators.