Social Marketing: Experiential Programs

Using Music Parodies in Food Safety Education
The use of music in the form of educational music parodies is an effective and versatile tool that has been shown to successfully improve food safety education for a number of diverse audiences such as foodservice managers, culinary arts instructors, culinary arts students, and high school students.

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Germ City: Clean Hands, Healthy People
The Germ City: Clean Hands, Healthy People Program is a USDA-funded Extension, education, and research project that has reached 400,000 children and adults in Washington, Idaho, West Virginia, Hawaii, and Alabama facilitating changes in handwashing at fairs, community events, and schools. Observational studies and intent-to-change research conducted with elementary and middle-school students and during fairs will be highlighted. Conference participants will have the opportunity for a "hands on" demonstration of Germ City in the Exhibit Hall.

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Establishing Priorities: The Ongoing Momentum of the Clean Hands Coalition
The topic of handwashing is so important that it was identified as one of the top two food safety priorities during the Food Safety Education Conference in 2002. In response to the momentum from that conference, a group of attendees and interested persons from across the U.S. established the Clean Hands Coalition (CHC) to work together to create and support coordinated, sustained initiatives to significantly improve health and save lives through clean hands. Without any source of funding, the CHC achieved amazing strides — including widespread recognition, multiple conference presentations, creating a CHC Web site, and establishing "National Clean Hands Week" (now in its third year). CHC is looking forward to building upon its successes, and furthering its mission of Clean Hands Saves Lives.

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Food Processing: Listeria in RTE Meat and Poultry,
Part I

Overview of Listeria monocytogenes and Listeriosis

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Listeria monocytogenes in Ready-to-Eat (RTE) Meat and Poultry Products and Control Strategies

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Listeria monocytogenes in Other RTE Foods and Control Strategies
In this session, a panel of food microbiologists, food processing specialists, and consumer education specialists will provide an overview of Listeria monocytogenes, explore its special relationship with high-risk consumers, discuss challenges Listeria monocytogenes presents to the ready-to-eat meat and poultry industry, and report recent findings regarding effective L. monocytogenes risk reduction strategies at the processing plant, retail outlet, food service, and consumer education levels.

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Behavioral and Attitudinal Research

Do Risk Reduction Messages Affect Consumer Water and Food Handling Practices in a Waterborne Emergency?
In May 2000, residents of Walkerton, Ontario, Canada were shocked when a boil water advisory was issued. Residents found out later that their municipal water supply was contaminated with virulent pathogens that caused 2,300 people to become ill and the deaths of 7 residents within their rural community. Find out how individuals took averting actions in response to the emergency situation and how respondents translated information into in-home practices to reduce exposure to hazardous water.

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Perceptions of Women on Food Safety: A Case Study in Hyderabad, India
Studies show that a significant proportion of foodborne illnesses arise from domestic food handling practices. Women can be the final line of defense as they can take precautions in home kitchens. Hence, evaluating food-handling practices among them is assuming importance. The present study was an attempt to assess perceptions and practices of women on food safety. Quantitative and qualitative data were collected using Knowledge, Attitudes, Beliefs, and Practices (KABP) questionnaires and Focus Group Discussions (FGDs) among 95 women from 3 zones of the city.

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Influence of Food Safety Training on Students' Appreciation of Food Safety Behaviors
The presentation will explore the positive and negative attitudes and operational aspects that would make it easier to practice three critical food safety practices: using a thermometer to check for proper temperatures of food, cleaning and sanitizing work surfaces, and handwashing. Participants can utilize this information in evaluating current training materials and gain insight about what should be emphasized during training and consultation with operators.

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Foodborne Illness: Surveillance and Epidemiology

Challenges to Global Foodborne Disease Surveillance
Surveillance for foodborne disease is increasingly important as different problems emerge, including the threat of bioterrorism, and the need for better prevention and control measures. However, there is no consistent approach both within countries or internationally to have a common system or allow easy sharing of data. This is partly because of its low priority, especially in developing countries, and efficient surveillance may be seen as a trade or tourism barrier. Regional networks are being initiated, but not in any consistent way for foodborne disease. The kinds of information collected and programs being introduced are discussed in examples taken from both the developed and less developed world, followed by a series of recommendations for improving surveillance on a global basis.

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Outbreak Alert! Trends in Foodborne Illness Outbreaks, 1990-2004
This presentation is an epidemiological overview of U.S. foodborne outbreaks from 1990-2004. Linking outbreaks to specific food alerts consumers to food safety hazards and provides policy-makers with information for food safety resource allocation.

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Epidemiologic Research in Food Safety
This presentation will provide an overview of university-based epidemiologic research in food safety, which was funded by the Cooperative State Research, Education and Extension Service. It will also summarize future goals and initiatives, such as the funding of a large network of universities to provide a collaborative approach to food safety.

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Research Methods and Strategies

Data Collection Methods and Strategies for Evaluating Conducting Formative Research

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Data Collection Methods and Strategies for Pretesting Educational Materials

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Data Collection Methods and Strategies for Evaluating Educational Programs
This session will discuss the advantages and disadvantages of alternative data collection methods for conducting formative research, pretesting food safety educational materials, and evaluating the effectiveness of educational materials at improving food safety knowledge, attitudes, and practices. Speakers will offer firsthand experience on what works, what doesn't work, and why.

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At-Risk Audiences: Children

Children Fight BAC!®
Participants in this session will learn about this award-winning software that is highly effective for instructing proper food safety practices to middle school children. The session will highlight the development of the software including a brief discussion on the science of instruction, the evaluation of the software, and the appropriate use of the software.

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The Scrub Club™: An Innovative Web-Based Program for Kids
To help everyone understand how to fight illness, NSF developed a free public awareness Web site made just for kids. The NSF Scrub Club™ helps protect children from dangerous illnesses and infectious diseases by educating them about the importance of washing their hands the right way. The Scrub Club™ is a first-of-its-kind program — a fun, interactive Web site (www.scrubclub.org) that teaches children the proper way to wash their hands. The site consists of a "Webisode," interactive games, and even an official handwashing theme song. Downloadable activity materials for kids, educational materials for teachers, and program information for parents are also available.

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The Games, Songs, Bells, and Whistles of Food Safety
Review successful food safety games and educational materials that were developed to reach at-risk middle schools students through fun and entertaining, yet educational activities. Also, learn the processes used to create the materials and understand what worked and what didn't. Participants will receive a free food safety educational CD-Rom with games for middle school kids.

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Foodservice: Schools and Other USDA Nutrition Assistance Programs

Epidemiological Analyses of National Foodborne Illness Data for School Settings and Development of Targeted Food Safety Education Materials
An original comparative analysis and integration of foodborne illness data collected across all key foodborne illness surveillance sources and discussion on the patterns and trends unique to school settings and identification of food safety education needs and opportunities for food safety education.

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National School Lunch Program Requirements: School Food Safety Programs and Additional Health Inspections
Staff from the USDA's Food and Nutrition Service will discuss the new food safety requirements as mandated in the Child Nutrition and WIC Reauthorization Act of 2004, their implementation, and how food safety professionals can facilitate school compliance with the law and ensure safe meals for school children nationwide.

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Food Defense - Impact on USDA Nutrition Assistance Programs
This presentation will promote food defense awareness and provide tools and resources for developing food defense plans. A representative from the FNS Food Safety Unit will give an overview of food defense as it relates to FNS programs and specifically to central kitchens, food banks, and warehouses.

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At-Risk Audiences: Children

Using Smart Kids Fight BAC!® Computer Games to Teach Food Safety Concepts to Young Children
A multi-state project to develop food safety computer games for young children used focus groups with teachers and children to ensure appropriate content, design, and usability. Final pilot testing occurred in three states. Six games offer interactive environments for learning food safety principles while using math, science, language arts, and computer skills in compliance with K-3rd grade curriculum standards. Three difficulty levels of play in one- and two-player formats with support materials including a "BAC-tionary" and "BAC-lopedia," enhance the richness of this tool for a variety of skill levels, including gifted learners. The CD-ROM group had a significantly greater increase in knowledge (p<0.05) over the course of the study than did the control group indicating that computer games may stimulate children's interest in and ability to learn food safety principles.

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The "Magic" of Food Safety for Children
The Magic of Food Safety for Children will help children understand the top ten food safety tips in a fun, entertaining, educational, and magical presentation.

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Food Processing: Listeria in RTE Meat and Poultry,
Part II

Controlling Listeria monocytogenes at the Retail Level

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Labeling Preferences for Listeria Control Strategies in RTE Meat and Poultry

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Strategies for Preventing Listeria at the Consumer Level: Focus on Those at High Risk
In this session, a panel of food microbiologists, food processing specialists, and consumer education specialists will provide an overview of Listeria monocytogenes, explore its special relationship with high-risk consumers, discuss challenges Listeria monocytogenes presents to the ready-to-eat meat and poultry industry, and report recent findings regarding effective L. monocytogenes risk reduction strategies at the processing plant, retail outlet, food service, and consumer education levels.

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Foodservice: Childcare Centers

Food Safety Attitudinal and Behavioral Practices of Foodservice Personnel in Texas Childcare Centers
The food safety attitudes, knowledge, and behaviors of foodservice workers in a sample of Texas childcare centers and the effect of a food safety training class on sanitation food safety behaviors will be presented.

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HACCP-Based Programs in Childcare Centers
Discussion of research that explored prerequisite and HACCP program implementation status in childcare operations. The study developed and tested a modified version of the Health Belief Model to identify beliefs and perceptions about benefits and barriers to HACCP implementation in child care operations. The model also determined how beliefs and perceptions affect intentions to implement HACCP programs. The model is modifiable for use in other foodservice operations.

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At-Risk Audiences: Hispanic Pregnant Women

Preventing Listeriosis From Mexican-Style Soft Cheeses in Pregnant Hispanic Women in the United States
Preventing Listeriosis in Pregnant Hispanic Women in the U.S. is a social marketing program FDA developed for use by health educators in teaching pregnant Hispanic Women about the dangers of Listeriosis associated with Mexican-style soft cheeses made with unpasteurized milk. After successful pilots in Texas and North Carolina, the program is available on CD-ROM as a health educator's tool kit.

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Educating Hispanic Women of Childbearing Age

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Foodservice: Food Defense

Food Defense - Preparedness for Schools
A representative from the National Food Service Management Institute will demonstrate food defense resources specifically developed for school nutrition programs.

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Foodservice Operators' Preparedness for Bioterrorism
This presentation focuses on survey method assessment of foodservice operators' preparedness for a terrorism attack. Significance of the problem, literature, methodology, results, limitations, conclusions, and recommended future research/education needs will be presented.

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Social Marketing: Web-Based Programs

Iowa State University's "Ask a Food Safety Expert" Web Site
The World Wide Web has become a common source of food safety information. Though a wealth of information is available, no single information source exists to answer food safety questions. Learn how the "Ask a Food Safety Expert" project was developed to meet this need by providing answers to food safety questions and find out the most common food safety answers sought by consumers.

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Reaching Out With the Web: Evaluation of Food Safety Web Site Quality
Evaluating food safety Web sites to determine the best quality sites will be discussed. The session will be relevant for web designers, information specialists, communication officers, and others who are interested in quality information and in creating Web sites for at-risk populations. The Website Quality Evaluation Tool, used to analyze web information, will be presented and explained. High quality sites and problematic Web sites will be shown and discussed.

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Foodborne Illness: Diagnosis and Management

Diagnosis and Management of Foodborne Illness: A Primer for Physicians and Other Health Care Professionals

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Risk Communication

Best Practices in Crisis and Emergency Risk Communication
The concept of best practices is a popular approach to improving organizational and professional practice in a wide array of venues, including many communication contexts. This presentation will describe ten best practices in crisis and risk communication as developed by the National Center for Food Protection and Defense working with a panel of crisis communication experts. The best practices include: 1) Process Approaches and Policy Development; 2) Pre-Event Planning; 3) Partnerships with the Public; 4) Listen to the Public's Concerns and Understand the Audience; 5) Honesty, Candor, and Openness; 6) Collaborate and Coordinate with Credible Sources; 7) Meet the Needs of the Media and Remain Accessible; 8) Communicate with Compassion, Concern, and Empathy; 9) Accept Uncertainty and Ambiguity; 10) Messages of Self-Efficacy.

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At-Risk Audiences: Hispanics

Food Safety in Your Home: Computer-Based Food Safety Lessons for Low-Income Audiences
Food Safety in Your Home is a computer-based food safety program for low-income audiences, available in English and Spanish. Health and nutrition educators in 3 states (NY, LA, and WI) piloted the computer-based lessons with 290 families. Working in their homes, learners self-assessed their food safety behavior in 5 areas (clean, chill, cook, store, and separate) using the interactive computer tool. A follow-up visit 6 weeks later demonstrated positive behavior change in all areas. All learners benefited from having the food safety lessons in an interactive computer-based format.

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Spanish and Multilingual Materials for At-Risk Audiences
"Spanish and Multilingual Materials for At-Risk Audiences" will demonstrate numerous food safety multimedia training tools that have been transformed to meet the needs of Spanish-Speaking clientele. This session will demonstrate how technologies, such as podcasting, web, DVD, and even game play, can be used to reach multilingual audiences. As a part of this presentation, all participants will receive one or more free copies of multilingual (Spanish and Navajo) food safety materials.

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Why Foodborne Illness Should Matter to Hispanics - A Topic Not to Be Translated From English
Although many agencies and organizations reach out to Hispanic audiences, the outreach is often limited to translating from English to Spanish. Through a new cultural look at social marketing, and with the help of experts in Hispanic-focused companies, we asked the questions - What does Hispanic culture value? What would draw consumers' attention? How could we motivate Hispanic consumers to make concrete changes in food handling behaviors? We learned a great deal - first, that food safety is very low in importance (compared to so many other pressing concerns) in the Hispanic community...so our mission needed to concentrate on "Why" anyone should care. Join this session to learn what we learned and to see the first product of the research: a new booklet. Learn more about where to go from here.

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Social Marketing: CDCynergy

Using an Innovative Computer-Based Social Marketing Planning Tool to Address Public Health Issues - CDCynergy-Social Marketing Edition Version 2.0
You don't need to be a marketing expert to practice effective social marketing. Designed as an interactive multimedia decision support tool, the CDCynergy-Social Marketing Edition Version 2.0 (CDC-SM2) CD-ROM is an innovative computer-based tool that can help users apply social marketing systematically to public health programs. Developed by the Robert Wood Johnson Turning Point Social Marketing National Excellence Collaborative, the Centers for Disease Control and Prevention, and the Academy for Educational Development, the newly updated and enhanced CDC-SM2 reflects the recommendations of end-users, trainers, and experts in the fields of social marketing and electronic performance support, combined with advances in information technology.

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Food Service

Restaurant Consumers' Concern for Food Safety and Their Willingness to Pay Extra for Food Safety
This presentation will discuss research on consumers' attitudes about food safety in restaurants and their willingness to pay extra for food safety assurance.

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Motivators for College-Age Foodservice Employees to Follow Safe Food Handling Practices
This presentation will focus on research to identify what motivates college-age foodservice employees to follow safe food handling practices related to handwashing, wearing clean uniforms, cleaning and sanitizing, and monitoring food temperatures.

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Using a Tiered Approach to Employee Health Guidelines to Address the Control of Norovirus in the FDA 2005 Food Code
This presentation will address the reasoning behind the revision of the employee health guidelines in the FDA 2005 Food Code, including how this section was revised to address the control of foodborne Norovirus. The presentation will describe how the tiered approach to removing ill or infected food workers from the workplace provides a focus on removing infected food workers at greatest risk of transmission and provides greatest protection to at-risk populations.

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Foodborne Illness: Surveillance and Epidemiology

Investigating a Deadly Foodborne Illness Outbreak in a Residential Facility for the Mentally Retarded
This presentation will describe how a local public health department investigated a deadly foodborne illness outbreak in a mentally retarded residential facility and helped the institution implement education and other food safety strategies throughout the food flow process.

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EU Strategies for Prevention and Control of Foodborne Diseases
The European Commission, in collaboration with the European Food Safety Authority, publishes an annual Community report on trends and sources of zoonotic disease. By far the most frequently reported zoonotic diseases in Europe are salmonellosis and campylobacteriosis. In 2004, 192,703 salmonellosis and 183,961 campylobacteriosis cases were recorded in the Member States. EU activities on these and other selected agents will be reported. We hope to compare practices with other participants and hope to discuss merits and shortcomings of different control strategies over the production chain.

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Outbreaks Where Food Handlers Have Been Implicated in the Spread of Foodborne Disease
A review was conducted to develop a clear understanding of the dynamics of pathogen transmission via the food handler in a variety of settings. Although workers may be associated with an outbreak, often there is no clear initiating source identified, or workers may be victims in the outbreak as well as sources of infection. The different routes of infection portray a complex picture requiring analysis before implementing effective controls.

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Behavioral and Attitudinal Research

Integrated Food Safety Education and Research: Impacts and Impressions
The U.S. Department of Agriculture's National Integrated Food Safety Initiative (NIFSI) Competitive Grant Program is unique in that it funds projects that incorporate applied food safety research, classroom education, and extension/outreach into each individual project. This presentation will outline major NIFSI program impacts for specific target audiences that include the general public, high-risk audiences, food service workers, farmers, retail, trade, and other industry groups.

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Foodservice: On-Farm Education

On-Farm Food Processing Course in Maryland: A Multi-Agency Approach
The experience of providing a series of on-farm food processing courses to farmers in Maryland will be described. The course was designed to provide education about food safety and information about new state regulations to farmers wishing to produce value-added foods in their home kitchens. Lessons learned from planning and implementing this series of courses may be relevant to food safety professionals in other states who are planning to provide similar workshops.

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Using Photo Novels to Train Farm Workers
This presentation will address the education and training of farm workers using three photo novels developed by the National Good Agricultural Practices program.

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A Food Safety Education Program for Farm Workers and Their Families
This program utilizes diverse approaches to outreach including bi-lingual posters, videos, photo novels, booklets, and pamphlets. These materials address proper food preparation, proper hand washing, and proper hygiene practices in the field to prevent chemical and bacterial contamination. In addition, a children's coloring book packet encourages interactive play and learning. This presentation will focus on the educational materials, the influence of focus group testing, and designing an evaluation to determine the behavioral impact of the program.

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Behavioral and Attitudinal Research

Relationship Between Salmonellosis Knowledge, Risk Perceptions, and Behaviors
Despite public health campaigns to inform Americans about the risks of Salmonellosis, it still remains the most common cause of foodborne illness. A nationally representative sample of 380 American adults responded to a telephone survey that measured their knowledge about Salmonella, their perceived risks of Salmonella-related behaviors, and the reported frequencies of these behaviors. This presentation will address the results of this survey.

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Umu Pasifika: Food Safety for Pacific People
In 2004, NZFSA found that Pacific Island people, particularly children, were over-represented in foodborne illness statistics. Despite making up just 13% of the Auckland population, they accounted for nearly a half of all hospital admissions for foodborne illness in Auckland. NZFSA, in partnership with the Pacific community, launched the Umu Pasifika program to provide resources, raise awareness, and demonstrate safe food practices.

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At-Risk Audiences: Immunocompromised

Effective Food Safety Messages and Delivery Mechanisms for Transplant Recipients and Their Caregivers
A focus group and several telephone interviews were conducted with transplant recipients and their caregivers to assess their foodborne illness concerns, food safety knowledge, and food handling practices and to obtain their feedback on a food safety educational booklet developed by USDA/FSIS and effective delivery mechanisms.

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To Your Health! Food Safety Education for High-Risk Audiences
"To Your Health! Food Safety for High-Risk Audience" is a research-based, hands-on, interactive educational program for persons who are at high risk for foodborne illness and their caregivers. High-risk audiences include pregnant woman, infants and young children, the elderly, and persons who are immunocompromised due to health or developmental and disability issues. The curriculum provides a food safety kit with eight tools that can be used when the participant returns home.

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At-Risk Audiences: Reaching Under-Served Populations

Together, Sharing Food Safety in American Indian Communities
Culturally-sensitive, scientifically-based food safety education resources (CD/video and publications) focused to American Indians of the Northern Great Plains will be shared during this session. Educators collaborate with American Indian communities to develop effective education programs focused on the cultural experiences and learning styles of community members.

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The Thermy™ Campaign: Increasing Food Thermometer Use Among Refugees and New Americans
This project used adaptations of materials from the national Thermy™ and Fight BAC!® campaigns to teach new Americans from Bosnia, Somalia, the Sudan, and Vietnam about safe food handling. The participants received thermometers and hands-on education. Participants increased knowledge and made changes in food handling behavior as a result of this project.

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Analysis of New Americans' Reports of Previous Food Handling Practices and Perceptions of Safe Food
New Americans from Uganda, Liberia, the Sudan, Somalia, Bosnia, and Kurdistan report varying food handling practices associated with acquisition, preparation, service, and storage in their home countries and in their present community suggesting that food safety education programs should incorporate culturally informed materials that acknowledge the utility of previous food handling practices.

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Food Processing: Controlling Risk

An Indirect and Direct Connection to Controlling Risks
Are you interested in how you can control risk factors that contribute to foodborne illness and work with the regulatory agency to see that you are in compliance? This session will discuss the risk factors that have been identified as most in need of attention in the institutional and food service segment of the retail food industry. It will also cover ways that you can control such risks and protect the most vulnerable persons in our population.

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Retail on the Half Shell
This presentation will focus on HACCP-based handling procedures of shellfish in retail establishments. The retail education project "New Mexico on the Half Shell" will be used as a model to demonstrate proper safety measures to be followed by retail establishments from receiving to service. The practical application principles discussed in this presentation will also assist regulatory authorities in their inspection duties.

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Harmonizing International Regulations for Listeria monocytogenes in Ready-to-Eat Foods: Use of Risk Assessment for Helping Make Science-Based Decisions
Listeriosis arises from consumption of ready-to-eat food contaminated by Listeria monocytogenes, but there is no internationally acceptable means of control. Only a few countries have regulations, but these have different standards that make trade difficult. Harmonization should be sought through international agreement based on actual risks to human health set through a risk analysis approach based on target research and understanding at-risk populations. A better understanding of the risk will lead to science-based interventions that can reduce the risk of listeriosis.

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Social Marketing: Fight BAC!®

Fight BAC!® New Program Initiatives Address Gaps in Consumer Awareness and Behavior
The Partnership for Food Safety Education created the Fight BAC!® safe food handling campaign to give consumers simple, practical advice to reduce their risk of foodborne illness. At this panel, learn how results of recent PFSE consumer research led to development of new consumer education tools designed to address gaps in consumer awareness and behavior around handling of produce and home refrigeration.

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Foodservice: Employee Training

Safe Food Crew: An In-House Food Safety Training and Public Recognition Program
This presentation will introduce the audience to the Safe Food Crew: An In-house Food Safety Training and Public Recognition Program and will share the most up-to-date results. Safe Food Crew was developed by the Madison Department of Public Health located in Madison, Wisconsin, with funds from an FDA Innovative Food Safety Grant.

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An Evaluation of Food Safety Information Transfer to Employees: One-Page Media Summary Sheets in Food Service and Retail
Through this presentation participants will be exposed to an evaluation of a variety of dissemination methods of food safety information culled from media sources. The target audience for this information is front line food handlers in food service and retail settings. The suitability of information, retention, and self-reported effects on practices will be described.

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Retail Meat and Poultry Processing Training Modules
The Retail Meat and Poultry Processing Training Modules' curriculum is a comprehensive training guide designed to assist you in teaching retail meat and poultry industry food handlers. The program emphasizes the importance of food handling practices that reduce the risk of foodborne illness. You will be introduced to curriculum content, its uses, its effectiveness, and information on how to obtain a free copy of the training materials, which are available in English and Spanish.

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Changing Foodservice Handwashing Behavior Through Motivation and Measurement
Overcoming under handwashing is an important public health priority as away-from-home eating continues to grow. Serving the at-risk populations is an increasing priority. Learn from documented studies how operators are picking up the challenge. Discover how to elevate the utility of third party audits and annual health department inspections in raising handwashing compliance.

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At-Risk Audiences: Seniors

Food Safety Practices and HACCP Implementation in Assisted Living for the Elderly
Research on impact of training on employee knowledge, food handling practices, and microbiological analysis of food contact surfaces in assisted-living facilities will be presented.

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Food Safety Attitudes and Food-Handling Behaviors of United States Residents 65 and Older: Areas of Concern
Results of an experimental field study involving a random sample of 355 U.S. residents 65 years and older who prepare meals at least 5 times per week will be presented. Post measurements provide data regarding food-safety attitudes and food-handling behaviors. While generally adaptive attitudes and behavior were found, areas of concern remain.

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Listeriosis Prevention for Older Adults: Motivating Behavior Change
A fact sheet with information on listeriosis prevention was developed and distributed to 48 older adults. Participants' food safety knowledge and practices were assessed before and after receiving the fact sheet. Focus groups were conducted to assess participants' impressions of the fact sheet, whether they made changes based on the information provided, and barriers to adopting the recommended practices. Educators can use the study findings to help develop educational programs for older adults on listeriosis prevention.

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Social Marketing: Reaching Targeted Audiences

Identification of Consumer Clusters for Targeting Food Safety Education
A fact sheet with information on listeriosis prevention was developed and distributed to 48 older adults. Determination of consumer clusters for targeting food safety education.

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"Is It Done Yet?" A Social Marketing Campaign to Promote the Use of Food Thermometers
"Is It Done Yet? You Can't Tell By Looking. Use a Food Thermometer To Be Sure!" Learn how USDA worked in partnership with the State of Michigan to pilot the national USDA "Is It Done Yet?" campaign using effective social marketing techniques to promote behavior change.

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The "Be Food Safe" Campaign: Designing an "Umbrella" Campaign and New Messaging Approach to Influence Consumer Behavior Change
The "Be Food Safe" campaign focuses on the importance of food safety messages, giving consumers the knowledge and tools to change and maintain new food safety behaviors, and demonstrating a measurable effect on moving consumers from awareness to behavior change. The campaign focuses on "caregivers," an audience that has the incentive to not only listen to food safety messages, but also change behaviors. Campaign supporting materials will be available at this session.

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Using Consumer and Laboratory Research for the Development of a Printed and Online Brochure Promoting Consumption of Safer Fruits and Vegetables
This presentation will review research conducted on consumption of and cleaning practices used for fresh fruits and vegetables, and describe the usage of that data to develop an in print and online comprehensive brochure.

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Foodservice: Schools and Other USDA Nutrition Assistance Programs

Food Safety Tools and Resources - A Team Approach
Specialists in the food safety arena will offer current information directly related to food safety in USDA nutrition assistance program foodservice operations. This session will highlight a variety of food safety tools and resources. NFSMI will include an overview of a national training model for developing and implementing a food safety program. The training model has been tested in 29 states and includes a practical approach of how the food safety program can be seamlessly integrated into daily operational activities.

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At-Risk Audiences: Pregnant Women

Fish School: Taking Stock of Risks and Benefits
Concerns have been raised about the safety of commercially- and recreationally-caught fish. Fish consumption advisories, generated by health departments to protect sensitive populations from excessive exposure to pollutants in sports fish, are an outcome of these concerns. Join us to learn about this important environmental health issue and how our new project "Fish School: Taking Stock of Risks and Benefits" works with teachers and students to emphasize EPA and FDA efforts related to the importance of fish consumption. You will receive information on emphasizing the benefits of eating fish for health as well as the risks associated with exposure to the harmful effects of mercury.

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I'm Healthy, I'm Pregnant, Why Am I At Risk? Key Food Safety Messages and Communication Channels for Pregnant Women
Through focus testing, pregnant woman admit they are not aware of their risk, have not heard of Listeria monocytogenes, and may not be aware of or practice safe food handling principles. In evaluating the potential effectiveness of the USDA's Food Safety and Inspection Service consumer information booklet, "Listeriosis and Focus Safety Tips," risk behaviors, key food safety messages, as well preferred communication channels that promote positive safe food handling behavior changes among this at-risk population will be discussed from the perspective of the focus group participants.

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Listeriosis and Pregnancy: A Case Study of Effective Food Safety Education Materials
In recent years, the need to target food safety information to specific "at-risk" groups has been identified. These at-risk groups include older adults, infants and children, persons with weakened immune systems (HIV/AIDS and chemotherapy patients), as well as pregnant women. It is critical that physicians and health care providers treating this community of patients are well equipped to deliver food safety information and risk reduction to patients. This presentation describes a successful joint project of the International Food Information Council, the Food Safety and Inspection Service, and the Association of Women's Health, Obstetric, and Neonatal Nurses initiated to meet this need.

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Food Safety for Moms-to-Be Education Campaign
"Food Safety for Moms-to-Be" is a social marketing program developed by FDA for use by health educators in teaching pregnant women about food safety topics that can cause harm to their developing babies. The campaign covers Listeria monocytogenes, methyl mercury, Toxoplasma, and general food safety principles. This approach is based on the premise that educating pregnant and soon-to-be pregnant women about safe food selection, storage, preparation, and cleanliness can reduce the opportunity for foodborne illness to occur. This campaign includes both an Educator's Toolkit and a comprehensive Web site for health professionals and any woman to obtain food safety information related to pregnancy. The Educator's Toolkit includes an Educator Resource Guide, an award-winning video, and a DVD; it is also downloadable from the Web site.

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