Breakout Sessions: Reaching At-Risk Audiences and Today's Other Food Safety Challenges

United States Department of Agriculture

Breakout Sessions At-a-Glance

Thursday, Sep 28, 2006, 10:00 - 11:00 a.m.
Thursday, Sep 28, 2006, 11:15 a.m. - 12:00 p.m.
Thursday, Sep 28, 2006, 3:00 - 4:00 p.m.
Thursday, Sep 28, 2006, 4:15 - 5:15 p.m.
Friday, Sep 29, 2006, 10:00 - 11:15 a.m.

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Panelists/Speakers	Session Descriptions
Thursday, Sep 28, 2006, 10:00 - 11:00 a.m.
Social Marketing: Experiential Programs	Using Music Parodies in Food Safety Education	Germ City: Clean Hands, Healthy People	Establishing Priorities - The Ongoing Momentum of the Clean Hands Coalition
*Food Food Processing: Listeria* in RTE Meat and Poultry**	Overview of Listeria monocytogenes and Listeriosis	Listeria monocytogenes in Ready-to-eat (RTE) Meat and Poultry Products and Control Strategies	Listeria monocytogenes in Other RTE Foods and Control Strategies
Behavioral and Attitudinal Research	Do Risk Reduction Messages Affect Consumer Water and Food Handling Practices in a Waterborne Emergency?	Perceptions of Women on Food Safety - A Case Study in Hyderabad, India	Influence of Food Safety Training on Students' Appreciation of Food Safety Behaviors
Foodborne Illness: Surveillance and Epidemiology	Challenges to Global Foodborne Disease Surveillance	Outbreak Alert! Trends in Foodborne Illness Outbreaks, 1990-2004	Epidemiologic Research in Food Safety
Research Methods and Strategies	Data Collection Methods and Strategies for Conducting Formative Research	Data Collection Methods and Strategies for Pretesting Educational Materials	Data Collection Methods and Strategies for Evaluating Educational Programs
At-Risk Audiences: Children	Children Fight BAC!®	The Scrub Club: An Innovative Web-Based Program for Kids	The Games, Songs, Bells, and Whistles of Food Safety
Foodservice: Schools	Epidemiological Analyses of National Foodborne Illness Data for School Settings and Development of Targeted Food Safety Education Materials	National School Lunch Program Requirements: School Food Safety Programs and Additional Health Inspections	Food Defense — Impact on USDA Nutrition Assistance Programs

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Panelists/Speakers	Session Descriptions
Thursday, Sep 28, 2006, 11:15 a.m. - 12:00 p.m.
At-Risk Audiences: Children	Using Smart Kids Fight BAC!® Computer Games to Teach Food Safety Concepts to Young Children	The "Magic" of Food Safety for Children
*Food Processing: Listeria* in RTE Meat and Poultry**	Controlling Listeria monocytogenes at the Retail Level	Labeling Preferences for Listeria Control Strategies in RTE Meat and Poultry	Strategies for Preventing Listeriosis at the Consumer Level: Focus on Those at High Risk
Foodservice: Childcare Centers	Food Safety Attitudinal and Behavioral Practices of Foodservice Personnel in Texas Childcare Centers	HACCP-Based Programs in Child Care Centers
At-Risk Audiences: Hispanic Pregnant Women	Preventing Listeriosis from Mexican-Style Soft Cheeses in Pregnant Hispanic Women in the U.S.	Educating Hispanic Women of Child-Bearing Age
Foodservice: Food Defense	Food Defense - Preparedness for Schools	Foodservice Operator's Preparedness for Bioterrorism
Social Marketing: Web-based Programs	Iowa State University's "Ask a Food Safety Expert" Web Site	Reaching Out With the Web: Evaluation of Food Safety Web Site Quality
Foodborne Illnesses: Diagnosis and Management	Diagnosis and Management of Foodborne Illness: A Primer for Physicians

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Panelists/Speakers	Session Descriptions
Thursday, Sep 28, 2006, 3:00 - 4:00 p.m.
Risk Communication	Best Practices in Crisis and Emergency Risk Communication
At-Risk Audiences: Hispanics	Food Safety in Your Home: Computer-Based Food Safety Lessons for Low-Income Audiences	Spanish and Multilingual Materials for At Risk Audiences	Why Foodborne Illness Should Matter to Hispanics - A Topic Not to be Translated from English
Social Marketing: CDCynergy	Using an Innovative Computer-Based Social Marketing Planning Tool to Address Public Health Issues - CDCynergy-Social Marketing Edition Version 2.0
Food Service	Restaurant Consumers' Concern for Food Safety and Their Willingness to Pay Extra for Food Safety	Motivators for College-Age Foodservice Employees to Follow Safe Food Handling Practices	Using a Tiered Approach to Employee Health Guidelines to Address the Control of Norovirus in the FDA 2005 Food Code
Foodborne Illness: Surveillance and Epidemiology	Investigating a Deadly Foodborne Illness Outbreak in a Residential Facility for the Mentally Retarded	EU Strategies for Prevention and Control of Foodborne Diseases	Outbreaks Where Food Handlers Have Been Implicated in the Spread of Foodborne Disease
Behavioral and Attitudinal Research	Integrated Food Safety Education & Research: Impacts and Impressions

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Panelists/Speakers	Session Descriptions
Thursday, Sep 28, 2006, 4:15 - 5:15 p.m.
Foodservice: On-Farm Education	On-Farm Food Processing Course in Maryland: A Multi-Agency Approach	Using Photo Novels to Train Farm Workers	A Food Safety Education Program for Farm Workers and Their Families
Behavioral and Attitudinal Research	Relationship Between Salmonellosis Knowledge, Risk Perceptions, and Behaviors		Umu Pasifika: Food Safety for Pacific People
At-Risk Audiences: Immunocompromised	Effective Food Safety Messages and Delivery Mechanisms for Transplant Recipients and Their Caregivers		To Your Health! Food Safety Education for High Risk Audiences
At-Risk Audiences: Reaching Under-Served Populations	Together, Sharing Food Safety in American Indian Communities	The Thermy™ Campaign: Increasing Food Thermometer Use Among Refugees and New Americans	Analysis of New Americans' Reports of Previous Food Handling Practices and Perceptions of Safe Food
Food Processing: Controlling Risk	An Indirect and Direct Connection to Controlling Risks	Retail on the Half Shell	Harmonizing International Regulations for Listeria monocytogenes in Ready-to-Eat Foods: Use of Risk Assessment for Helping Make Science-Based Decisions
Social Marketing: Fight BAC!®	Fight BAC!®: New Program Initiatives Address Gaps in Consumer Awareness & Behavior

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Panelists/Speakers	Session Descriptions
Friday, Sep 29, 2006, 10:00 - 11:15 a.m.
Foodservice: Employee Training	Safe Food Crew: An In-House Food Safety Training and Public Recognition Program	An Evaluation of Food Safety Information Transfer to Employees: One-Page Media Summary Sheets in Food Service and Retail	Retail Meat and Poultry Processing Training Modules	Changing Foodservice Handwashing Behavior Through Motivation and Measurement
At-Risk Audiences: Seniors	Food Safety Practices and HACCP Implementation in Assisted Living for the Elderly	Food-Safety Attitudes and Food-Handling Behaviors of U.S. Residents 65 and Older: Areas of Concern		Listeriosis Prevention for Older Adults: Motivating Behavior Change
Social Marketing: Reaching Targeted Audiences	Identification of Consumer Clusters for Targeting Food Safety Education	Is It Done Yet? A Social Marketing Campaign to Promote the Use of Food Thermometers	The "Be Food Safe" Campaign: Designing an "Umbrella" Campaign and New Messaging Approach to Influence Consumer Behavior Change	Using Consumer and Laboratory Research for the Development of a Printed and Online Brochure Promoting Consumption of Safer Fruits and Vegetables
Foodservice: Schools and Other USDA Nutrition Assistance Programs	Food Safety Tools and Resources - A Team Approach
At-Risk Audiences: Pregnant Women	Fish School: Taking Stock of Risks and Benefits	I'm Healthy, I'm Pregnant, Why Am I At-Risk? Key Food Safety Messages and Communication Channels for Pregnant Women	Listeriosis and Pregnancy: A Case Study of Effective Food Safety Education Materials	Food Safety for Moms-to-Be Education Campaign

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Last Modified: August 24, 2006

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