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Exhibits
Select the exhibit title for a description of the exhibit.
- NSF International
- Food Safety Information Center
- Crown Ware Manufacturing, Inc.
- IEH-Warren Analytical Laboratories
- National Restaurant Association Educational Foundation
- Orkin Commercial Services
- Bio-Guard Plastics
- National Food Service Management Institute
- International Association for Food Protection (IAFP)
- Utah State University Extension
- Life Sciences Research Office (LSRO)
- National Cattlemen's Beef Association
- FreshLoc Technologies
- Guarantek Analytical Laboratories
- ORC Macro
- National Association of County and City Health Officials
- Garrison Enterprises
- Clean Hands Coalition
- Glo Germ Company
- International Food Information Council
- NEHA Training
- The Scrub Club - NSF International
- The Soap and Detergent Association
- Food and Nutrition Service
- Cooperative State Research, Education, and Extension Service
- Partnership for Food Safety Education
- Food Safety and Inspection Service
- Centers for Disease Control and Prevention
- Center for Food Safety and Applied Nutrition
Educational Exhibits
Select the exhibit title for a description of the exhibit.
- A Food Safety Education Program for Farm Workers and Their Families
Elizabeth A. Bihn and Robert B. Gravani, Cornell University
- Online Food Handlers Course
Cheryl C. Cothran, Northern Arizona University
- Germ City: Clean Hands, Healthy People
B. Susie Craig, Washington State University Extension; Guendoline
Brown, West Virginia University Extension Service; Sandra M. McCurdy,
University of Idaho; Lynn C. Nakamura-Tengan, University of Hawaii
- Foodservice Food Defense Training Video
Gary "Lee" Frantz, South Dakota State University
- Multilingual Multimedia Tools to Reach At-Risk Audiences
Jeanne Gleason, New Mexico State University
- The "Magic" of Food Safety for Children
Pattie A. McNiel, Michigan State University
- Food Safety Works: A Safe Food Handler Program
Edie M. McSherry and Jane K. Frobose, Colorado State University
Cooperative Extension
- WHO's Five Keys to Food Safety
Jorgen Schlundt, Françoise Fontannaz, and Margaret Miller,
World Health Organization
- Vibrio vulnificus Infection: A Deadly Illness in At-Risk Audiences
Tori L. Stivers, University of Georgia; Pamela D. Tom, University
of California-Davis
- Food Safety Educational Materials for Foodservice Staff and Residents in Schools and Assisted
Living Facilities for the Elderly
Catherine H. Strohbehn and Jeannie Sneed, Iowa
State University; Daniel H. Henroid, Jr., University of Houston
Poster Presentations
Select the poster title for a description of the poster.
- HACCP for School Food Service
Julie A. Albrecht, University of Nebraska-Lincoln
- Healthy Pets/Healthy People: A Program to Educate the Public
About Health Risks Associated with Pets
Heather Bair-Brake, Centers for Disease Control and Prevention
- Tribally Based Meat Microbiology and HACCP Training
Lynn C. Paul, Montana State
University Extension
- Animals and Hand Washing: If You Pet It, Don't Forget It, Wash Your Hands, You Won't Regret It
Guendoline Brown, West Virginia University Extension Service
- Food Safety Attitudes, Locus of Control, and Efficacy of Young Adults
Carol Byrd-Bredbenner, Rutgers, The State University of New Jersey
- Pregnant Women's and Seniors' Storage Practices for Refrigerated Ready-to-Eat Foods: Results of a Web-Enabled Panel Survey
Sheryl C. Cates and Katherine M. Kosa, RTI International
- Comparison of Food Safety Practices and Information Sources for At-Risk Households and the General Population
Mildred M. Cody, Georgia State University; Mary Ann Hogue, The
Steritech Group, Inc.
- Responses of HIV-Positive Female Patients From a Private Practice Regarding Food Safety Knowledge, Attitudes, and Behaviors
P. Michelle Davis, Southern Regional Medical Center, Georgia
- Participatory Food Safety Research With Produce Growers
Mary B. Gregoire and Catherine Strohbehn, Iowa
State University
- Food Safety Labeling Claims Study
Joan Rothenberg, International Food Information Council
- Helping Teens Serve Food Safely | PDF
Julie Garden-Robinson and Tera L. Sandvik, North Dakota Extension
Services
- Audience Assessment for Food Defense Risks
Marie Rienzo and Aylin Sayir, Michigan State University
- Antimicrobial Resistance and Diversity of Foodborne Pathogens in Pigs
Wondwossen A. Gebreyes, North Carolina State University
- Monitoring Foodborne Diseases - FoodNet
Olga Henao, Centers for Disease Control and Prevention
- Cold Pizza for Breakfast | PDF (3.0MB)
Alice C. Henneman and Cindy M. Brison, University of Nebraska
Extension Lincoln
- Sanitation and Quality Assurance Training Program for Retail Seafood Handlers
Dawn L. Hentges, Bowling Green State University
- From Farm to Meals: Food Safety Awareness Among the Women of Haryana State of India
Meera Jayaswal, Postgraduate Department of Psychology,
Ranchi, Jharkhand, India
- Assessment of a Short-Term Learning Experience in Promoting Positive Attitudes Toward Avoidance of
Listeriosis in a WIC Population
Ruba Jibreen, Georgia State University
- Food Safety Educational Curriculum for WIC Clients
Lisa Kennon, University of North Texas
- Attitudes Toward Food Safety and the Food System | PPT
Andrew J. Knight, Michelle Worosz, Craig Harris, and Ewen C.D.
Todd, Michigan State University
- Food Handling Behaviors and Attitudes Among At-Risk Populations: Data From the 2006 FDA Food Safety Survey | PDF (1.9MB)
Amy M. Lando, U.S. Food and Drug Administration
- Food Hygiene Campaign in the United Kingdom
Robert Martin, Food Standards Agency, United Kingdom
- Young Adults Don't Fight BAC!®
Jaclyn Maurer, Rutgers, The State University of New Jersey
- Safe Food All Year Round: Food Safety Toolkits Targeting Diverse and Ethnic Populations
Lillian G. Occeña-Po, Michigan State University
- A Team Approach to Implementing a School Food Safety Program Based on the Process Approach to HACCP Principles in a Rural State
Lynn C. Paul, Montana State University Extension
- Celebrating Safe Foods at Pow Wows
Lynn C. Paul and Deborah M. LaVeaux, Montana State University
Extension
- Targeting Cloth-Wiper Use in the Domestic Kitchen: Analysis of Consumer Attitudes, Self-Reported
Practices, and Observed Behaviors
Elizabeth C. Redmond and Christopher J. Griffith, University of Wales Institute, Cardiff, United Kingdom
- A Qualitative Evaluation of Factors That Influence the Efficacy of Consumer Food Safety Education in the U.K.
Elizabeth C. Redmond and Christopher J. Griffith, University of
Wales Institute Cardiff, United Kingdom
- Attitudes and Food Safety Behaviors of Older Females: Implications for Strategy Development Using the Social Marketing Approach
Elizabeth C. Redmond and Christopher J. Griffith, University of
Wales Institute Cardiff, United Kingdom
- Hand Awareness Program
William C. Sawyer, Henry the Hand Foundation
- Each-One-Teach-One: Transporting Food Safety Education From the University Classroom Into the Local Community
Terra L. Smith, The University of Memphis
- Mentoring Model for HACCP Implementation in School Foodservice
Jeannie Sneed, Iowa State University; Daniel H. Henroid, Jr.,
University of Houston
- Vibrio vulnificus Infection: A Deadly Illness in At-Risk Audiences | PDF
Tori L. Stivers, University of Georgia; Pamela D. Tom, University
of California Davis
- Self-Reported Food Safety Behaviors Among Women, Infants, and Children (WIC) Program Clients, Miami, Florida, 2005
Mary Jo Trepka, Florida International University
- GIS Technology in Food Safety, Food Defense, and Disaster Planning and Response
Margaret Venuto, Food and Nutrition Service, USDA
- On the Wild Side: Food Safety for Hunters
Cami S. Wells, Susan E. Brown, and Carol J. Schwarz, University
of Nebraska Extension-Lincoln
- Keep It Cool! Refrigerator Thermometer Program
Nancy R. Wiker and Marcia Weber, Penn State Cooperative Extension
- ServSafe Certification Training
Ellen M. DeFay, Cornell University Cooperative Extension
- The Economic and Emotional Burden of Foodborne Illness
Barbara Kowalcyk, Safe Tables Our Priority (S.T.O.P.)
- Food Safety Support for the Elderly
Lillie Monroe-Lord and Dawanna James-Holly, University of the District of Columbia, Cooperative Extension Service
- Food Handler Education for Small Non-Commercial Service Agencies
Lillie Monroe-Lord and Dawanna James-Holly, University of the District of Columbia, Cooperative Extension Service
- Explaining the FSIS Sampling Program for E. coli O157:H7 in Raw Ground Beef | PPT
Kristina Barlow, Food Safety and Inspection Service, USDA
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Last Modified:
January 11, 2007 |
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