Preliminary Program: Reaching At-Risk Audiences and Today's Other Food Safety Challenges

Preliminary Program, Including Breakout Sessions

Monday, Sep 25, 2006
Tuesday, Sep 26, 2006
Wednesday, Sep 27, 2006
Thursday, Sep 28, 2006
Friday, Sep 29, 2006

Monday, September 25, 2006
12:00 – 5:30 p.m.	Registration Desk Open
1:00 – 5:00 p.m.	Preconference Workshops

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Tuesday, September 26, 2006
7:00 a.m. – 8:00 p.m.	Registration Desk Open
8:00 a.m. – 12:00 p.m.; 1:00 – 5:00 p.m.	Preconference Workshops
6:30 – 8:00 p.m.	Fight BAC!® Reception

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Wednesday, September 27, 2006
7:00 a.m. – 7:30 p.m.	Registration Desk Open
7:30 a.m. – 7:00 p.m.	Exhibit Hall Open
7:30 – 8:30 a.m.	Continental Breakfast (Exhibit Hall)
8:30 – 10:15 a.m.	Welcome and Overview Richard Raymond, M.D., Under Secretary for Food Safety, USDA Kevan P. Lawlor, President and CEO, NSF International Don Ament, Commissioner, Colorado Agricultural Commission Ned Calonge, Colorado Department of Public Health and Environment Beth Johnson, MS, RD, Deputy Chief of Staff to the Secretary, US Department of Agriculture Nancy Montanez Johner, Under Secretary for Food, Nutrition, and Consumer Services
10:15 – 10:45 a.m.	Break (Exhibit Hall)
10:45 a.m.– 12:00 p.m.	Physicians Confront Foodborne Illness: Who’s Most At Risk and Why Moderator: David P. Goldman, Assistant Administrator, Office of Public Health Science, Food Safety and Inspection Service, USDA Panelists: Gladys Branic, Manatee County (FL) Health Department Phillip Tarr, St. Louis Children’s Hospital Samuel James, The University of Arizona College of Medicine Heather Bair-Brake, Centers for Disease Control and Prevention
12:00 – 1:30 p.m.	Presentation of the FSIS Howard E. Bauman Award for Food Safety Presenter: Richard Raymond, M.D., Under Secretary for Food Safety, USDA Lunch Luncheon Speaker: Georges Benjamin, MD, FACP, Executive Director, American Public Health Association
1:30 – 2:30 p.m.	Underreporting of Foodborne Illness: Strategies to Increase Awareness and Diagnosis Moderator: Donald Sharp, Centers for Disease Control and Prevention Panelists: Caroline Smith DeWaal, Center for Science in the Public Interest Kirk Smith, Minnesota Department of Health David Ludwig, Environmental Health, Maricopa County, AZ
2:30 – 3:30 p.m.	Anatomy of An Outbreak Moderator: David P. Goldman, Food Safety and Inspection Service, USDA Panelists: Donald Sharp, Centers for Disease Control and Prevention Ned Calonge, Colorado Department of Public Health and Environment Kirk Smith, Minnesota Department of Health
3:30 – 4:00 p.m.	Break (Exhibit Hall)
4:00 – 4:30 p.m.	Secretary of Agriculture Mike Johanns
4:30– 5:30 p.m.	Risk Behaviors of Target Audiences Panelists: Val Hillers, Washington State University Patricia Kendall, Colorado State University Lydia Medeiros, The Ohio State University Sheryl Cates, RTI International
5:30– 7:00 p.m.	Exhibits and Posters
5:30 – 7:00 p.m.	Networking Reception (Exhibit Hall)

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Thursday, September 28, 2006
7:00 a.m. – 5:30 p.m.	Registration Desk Open
7:30 a.m. – 4:00 p.m.	Exhibit Hall Open
7:30 – 8:30 a.m.	Continental Breakfast (Exhibit Hall)
8:30 – 9:30 a.m.	What do Consumers Think about Food Safety? Do They Practice Safe Food Behaviors? What the National Surveys Say Moderator: Cynthia Williams, Food Safety and Inspection Service, USDA Panelists: Mildred Cody, Georgia State University Amy Lando, U.S. Food and Drug Administration Andrew J. Knight, Michigan State University Olga Henao, Centers for Disease Control and Prevention
9:30 – 10:00 a.m.	Break (Exhibit Hall)
10:00 – 11:00 a.m.	BREAKOUT SESSIONS
	*Social Marketing: Experiential Programs* Using Music Parodies in Food Safety Education Carl K. Winter, University of California-Davis Jeanne Gleason, New Mexico State University Susan K. Hovey, Clemson University Cooperative Extension Elizabeth Hoyle, Clemson University Sandra McCurdy, University of Idaho 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 Establishing Priorities: The Ongoing Momentum of the Clean Hands Coalition Michele Samarya-Timm, Franklin Township (NJ) Health Department Nancy Bock, Soap and Detergent Association Julia Smith-Easley, Centers for Disease Control and Prevention
	*Food Processing: Listeria in RTE Meat and Poultry* *Overview of Listeria monocytogenes* and Listeriosis John Sofos, Colorado State University Listeria monocytogenes in Ready-to-eat (RTE) Meat and Poultry Products and Control Strategies** Harshavardhan Thippareddi, University of Nebraska-Lincoln Listeria monocytogenes in Other RTE Foods and Control Strategies Kendra Nightingale, Colorado State University
	*Behavioral and Attitudinal Research* Do Risk Reduction Messages Affect Consumer Water and Food Handling Practices in a Waterborne Emergency? Bonnie J. Lacroix, University of Guelph, Canada Perceptions of Women on Food Safety: A Case Study in Hyderabad, India Vemula Sudershan Rao, National Institute of Nutrition, Andhra Pradesh, India Influence of Food Safety Training on Students' Appreciation of Food Safety Behaviors Kevin R. Roberts, Kansas State University
	*Foodborne Illness: Surveillance and Epidemiology* Challenges to Global Foodborne Disease Surveillance Ewen C.D. Todd, Michigan State University Outbreak Alert! Trends in Foodborne Illness Outbreaks, 1990-2004 Caroline Smith DeWaal, Center for Science in the Public Interest Epidemiologic Research in Food Safety Jodi Williams, Cooperative State Research, Education, and Extension Service, USDA
	*Research Methods and Strategies* Data Collection Methods and Strategies for Conducting Formative Research Laura R. Green, RTI International Data Collection Methods and Strategies for Pretesting Educational Materials Sheryl C. Cates, RTI International Data Collection Methods and Strategies for Evaluating Educational Programs Jennifer Anderson, Colorado State University
	*At-Risk Audiences: Children* Children Fight BAC!® Janet Anderson, Utah State University The Scrub Club™: An Innovative Web-Based Program for Kids Jerry M. Bowman and William Fisher, NSF International The Games, Songs, Bells, and Whistles of Food Safety Jeanne Gleason and Amy Trujillo, New Mexico State University
	*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 Margaret Venuto, Food and Nutrition Service, USDA National School Lunch Program Requirements: School Food Safety Programs and Additional Health Inspections Audrina A. Lange, Food and Nutrition Service, USDA Food Defense – Impact on USDA Nutrition Assistance Programs Marion Hinners, Food and Nutrition Service, USDA
11:15 a.m. – 12:00 p.m.	BREAKOUT SESSIONS At-Risk Audiences: Children Using Smart Kids Fight BAC!® Computer Games to Teach Food Safety Concepts to Young Children Judy Harrison, University of Georgia The "Magic" of Food Safety for Children Pattie A. McNiel, Michigan State University
	*Food Processing: Listeria in RTE Meat and Poultry* *Controlling Listeria monocytogenes* at the Retail Level Martin Weidmann, Cornell University Labeling Preferences for Listeria Control Strategies in RTE Meat and Poultry Patricia Kendall, Colorado State University Strategies for Preventing Listeriosis at the Consumer Level: Focus on Those at High Risk** Lydia Medeiros, The Ohio State University
	*Foodservice: Childcare Centers* Food Safety Attitudinal and Behavioral Practices of Foodservice Personnel in Texas Childcare Centers Margaret E. Briley and Deanna M. Staskel, The University of Texas at Austin HACCP-Based Programs in Childcare Centers Lynn D. Riggins and Betsy Barrett, Kansas State University
	*At-Risk Audiences: Hispanic Pregnant Women* Preventing Listeriosis From Mexican-Style Soft Cheeses in Pregnant Hispanic Women in the United States Marjorie Davidson, U.S. Food and Drug Administration Educating Hispanic Women of Childbearing Age Heather Bair-Brake, Centers for Disease Control and Prevention
	*Foodservice: Food Defense* Food Defense – Preparedness for Schools Theresa Stretch, National Food Service Management Institute Foodservice Operator's Preparedness for Bioterrorism Gary “Lee” Frantz, South Dakota State University
	*Social Marketing: Web-Based Programs* Iowa State University's "Ask a Food Safety Expert" Web Site Daniel H. Henroid, Jr., University of Houston Reaching Out With the Web: Evaluation of Food Safety Website Quality Claire R. McInerney and Nora J. Bird, Rutgers, The State University of New Jersey
	*Foodborne Illness: Diagnosis and Management* Diagnosis and Management of Foodborne Illness: A Primer for Physicians and other Health Care Professionals Eileen Parish, U.S. Food and Drug Administration L.J. Tan, American Medical Association Elaine Brainerd, American Nurses Association
12:00 – 1:30 p.m.	Lunch Luncheon Speaker: Admiral John O. Agwunobi, M.D., M.B.A., Assistant Secretary for Health, U.S. Department of Health and Human Services
1:30 – 3:00 p.m.	Exhibits and Posters
2:30 – 3:00 p.m.	Break (Exhibit Hall)
3:00 – 4:00 p.m.	BREAKOUT SESSIONS Risk Communication Best Practices in Crisis and Emergency Risk Communication Matthew Seeger, National Center for Food Protection and Defense - Risk Communication Group and Wayne State University
	*At-Risk Audiences: Hispanics* Food Safety in Your Home: Computer-Based Food Safety Lessons for Low Income Audiences Barbara H. Ingham, University of Wisconsin-Madison Spanish and Multilingual Materials for At-Risk Audiences Jeanne Gleason, New Mexico State University Why Foodborne Illness Should Matter to Hispanics - A Topic Not to Be Translated From English Barbara O’Brien, Food Safety and Inspection Service, USDA
	*Social Marketing: CDCynergy* Using an Innovative Computer-Based Social Marketing Planning Tool to Address Public Health Issues – CDCynergy-Social Marketing Edition Version 2.0 Mike Newton-Ward, North Carolina Division of Public Health
	*Foodservice* Restaurant Consumers' Concern for Food Safety and Their Willingness to Pay Extra for Food Safety Jeannie Sneed and Sam Beattie, Iowa State University Motivators for College-Age Foodservice Employees to Follow Safe Food Handling Practices Susan W. Arendt and Jeannie Sneed, Iowa State University *Using a Tiered Approach to Employee Health Guidelines to Address the Control of Norovirus* in the FDA 2005 Food Code** Mario Seminara, U.S. Food and Drug Administration
	*Foodborne Illness: Surveillance and Epidemiology* Investigating a Deadly Foodborne Illness Outbreak in a Residential Facility for the Mentally Retarded Paul Brumund, Chesapeake (VA) Health Department EU Strategies for Prevention and Control of Foodborne Diseases Wolf M. Maier, Food Safety, Health, and Consumer Affairs, European Commission Outbreaks Where Food Handlers Have Been Implicated in the Spread of Foodborne Disease Ewen C.D. Todd, Michigan State University; Judy D. Greig, Public Health Agency of Canada
	*Behavioral and Attitudinal Research* Integrated Food Safety Education and Research: Impacts and Impressions Jan C. Singleton, Ram Rao, and Jodi P. Williams, Cooperative State Research, Education, and Extension Service, USDA
4:15 – 5:15 p.m.	BREAKOUT SESSIONS Foodservice: On-Farm Education On-Farm Food Processing Course in Maryland: A Multi-Agency Approach Mark A. Kantor, University of Maryland Using Photo Novels to Train Farm Workers Robert B. Gravani and Elizabeth A. Bihn, Cornell University A Food Safety Education Program for Farm Workers and Their Families Elizabeth A. Bihn and Robert B. Gravani, Cornell University
	*Behavioral and Attitudinal Research* Relationship Between Salmonellosis Knowledge, Risk Perceptions, and Behaviors Sarah Condry, Rutgers, The State University of New Jersey Umu Pasifika: Food Safety for Pacific People Sandra Daly, New Zealand Food Safety Authority
	*At-Risk Audiences: Immunocompromised* Effective Food Safety Messages and Delivery Mechanisms for Transplant Recipients and Their Caregivers Katherine M. Kosa, RTI International Janice Adams-King, Food Safety and Inspection Service, USDA To Your Health! Food Safety Education for High-Risk Audiences Roselyn Biermaier, University of Minnesota Extension
	*At-Risk Audiences: Reaching Under-Served Populations* Together, Sharing Food Safety in American Indian Communities Patricia E. Aune, United Tribes Technical College The Thermy™ Campaign: Increasing Food Thermometer Use Among Refugees and New Americans Julie Garden-Robinson, North Dakota Extension Services Analysis of New Americans' Reports of Previous Food Handling Practices and Perceptions of Safe Food Kathleen O. Slobin, North Dakota State University Julie Garden-Robinson, North Dakota Extension Services
	*Food Processing: Controlling Risk* An Indirect and Direct Connection to Controlling Risks Mario Seminara, U.S. Food and Drug Administration Retail on the Half Shell Johnathan F. Gerhardt and Anita M. Roy, New Mexico Environment Department Harmonizing International Regulations for Listeria monocytogenes in Ready-to-Eat Foods: Use of Risk Assessment for Helping Make Science-Based Decisions Ewen C.D. Todd, Michigan State University
	*Social Marketing: Fight BAC!®* Fight BAC!® New Program Initiatives Address Gaps in Consumer Awareness and Behavior Shelley R. Feist, The Partnership for Food Safety Education Mildred M. Cody, Georgia State University Kathy Means, Produce Marketing Association Marjorie Davidson, U.S. Food and Drug Administration

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Friday, September 29, 2006
7:00 a.m. – 12:30 p.m.	Registration Desk Open
7:30 – 8:30 a.m.	Continental Breakfast
8:30 – 9:30 a.m.	The Liability for Foodborne Illness: Who is Responsible? Moderator: Dan Puzo, Director, Strategic Initiatives, Partnerships and Outreach Staff, FSIS, USDA Panelists: Philip C. Olsson, Olsson, Frank and Weeda, P.C. David Babcock, Marler Clark Attorneys-at-Law, L.L.P., P.S. Barbara Kowalyck, President, Safe Tables Our Priority (S.T.O.P.)
9:30 – 10:00 a.m.	Break
10:00 – 11:15 a.m.	BREAKOUT SESSIONS Foodservice: Employee Training Safe Food Crew: An In-House Food Safety Training and Public Recognition Program Beth L. Cleary, Madison (WI) Department of Public Health An Evaluation of Food Safety Information Transfer to Employees: One-Page Media Summary Sheets in Food Service and Retail Benjamin Chapman, University of Guelph, Canada Retail Meat and Poultry Processing Training Modules Suzanne M. Driessen, University of Minnesota Extension Service Jan L. Kelly, Minnesota Department of Agriculture Changing Foodservice Handwashing Behavior Through Motivation and Measurement Jim I. Mann, The Handwashing for Life Institute Daniel H. Henroid, Jr., University of Houston
	*At-Risk Audiences: Seniors* Food Safety Practices and HACCP Implementation in Assisted Living for the Elderly Jeannie Sneed and Catherine H. Strohbehn, Iowa State University Food Safety Attitudes and Food-Handling Behaviors of United States Residents 65 and Older: Areas of Concern Joye C. Gordon, Kansas State University Listeriosis Prevention for Older Adults: Motivating Behavior Change Sheryl C. Cates and Katherine M. Kosa, RTI International
	*Social Marketing: Reaching Targeted Audiences* "Is It Done Yet?" A Social Marketing Campaign to Promote the Use of Food Thermometers Laura Reiser, Food Safety and Inspection Service, USDA The “Be Food Safe” Campaign: Designing an "Umbrella" Campaign and New Messaging Approach to Influence Consumer Behavior Change Carol Freeman, ORC MACRO Susan Conley, Food Safety and Inspection Service, USDA Using Consumer and Laboratory Research for the Development of a Printed and Online Brochure Promoting Consumption of Safer Fruits and Vegetables Sandria L. Godwin, Tennessee State University
	*Foodservice: Schools and Other USDA Nutrition Assistance Programs* Food Safety Tools and Resources – A Team Approach Marion Hinners and Margaret Venuto, Food and Nutrition Service, USDA Elizabeth A. Bugden, Kids First of Rhode Island Theresa Stretch, National Food Service Management Institute
	*At-Risk Audiences: Pregnant Women* Fish School: Taking Stock of Risks and Benefits Leslie E. Dorworth and Robin G. Goettel, Illinois-Indiana Sea Grant College Program I'm Healthy, I'm Pregnant, Why Am I At-Risk? Key Food Safety Messages and Communication Channels for Pregnant Women Janice Adams-King, Food Safety and Inspection Service, USDA Listeriosis and Pregnancy: A Case Study of Effective Food Safety Education Materials Susan M. Bond, International Food Information Council Food Safety for Moms-to-Be Education Campaign Howard Seltzer, U.S. Food and Drug Administration
11:15 – 11:30 a.m.	Break
11:30 a.m.– 12:30 p.m.	Closing Session: Advancing Food Safety Education Jeanne Gleason, Director, Professor, and Executive Producer, Cooperative Extension Service, New Mexico State University Jorgen Schlundt, Director, Department of Food Safety, Zoonoses, and Foodborne Diseases, World Health Organization Bryce Quick, Deputy Administrator, Food Safety and Inspection Service, USDA

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Last Modified: October 31, 2006