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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Reaching At-Risk Audiences and Today's Other Food Safety Challenges
  1. HACCP for School Food Service
    Julie A. Albrecht, University of Nebraska-Lincoln

    HACCP for School Food Service was mandated by Congress to insure that safe food is served to a vulnerable population — children. U.S. Department of Agriculture provided the guidance documentation for school foodservice managers through the Nutrition Services of the Nebraska Department of Education. Implementation of HACCP was required by July 2006 by all school districts that serve food and receive USDA funding. A workshop with educational materials was developed and delivered to help school foodservice managers with implementation of HACCP. Workshops included a PowerPoint presentation on the guidance document focusing on the Process Approach to HACCP. Educational activities included thermometer calibration, Standard Operating Procedures (SOP) writing/evaluation, and categorization of recipes into one of the three processes.
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  2. 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

    The Healthy Pets/Healthy People program is the creation of the Zoonoses Working Group within the Centers for Disease Control and Prevention. Specific objectives for the program are to communicate with the public on animal-related health risks, provide veterinarians and shelter workers with infection control guidelines, and partner with stakeholders in the pet industry, humane organizations, and agriculture on prevention messages.
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  3. Tribally Based Meat Microbiology and HACCP Training
    Lynn C. Paul, Montana State University Extension

    This Basic Meat Microbiology and HACCP training is geared specifically towards Native American small meat and poultry processing facilities, producers, and their cultural food products. Upon completion of the training, the participants have been introduced to the process of developing a HACCP plan, but have been given the tools and the contacts to develop a food safety system in their own business.
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  4. 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

    Animals and Hand Washing: "If You Pet It, Don't Forget It. Wash Your Hands, You Won't Regret It" demonstrates the importance of hand washing following petting or touching animals.
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  5. Food Safety Attitudes, Locus of Control, and Efficacy of Young Adults
    Carol Byrd-Bredbenner, Rutgers, The State University of New Jersey

    This poster will highlight findings from a national online food safety survey and will describe the self-reported food safety attitudes, locus of control, and self-efficacy of young adults.
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  6. 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

    A nationally representative Web-enabled panel survey was conducted of pregnant women and seniors to collect information on storage times for various ready-to-eat foods and refrigerator thermometer usage. Adherence to recommended storage time guidelines varied depending on the type of food. Few respondents have a refrigerator thermometer. Using a study-provided thermometer, we found that some respondents have their refrigerator at an unsafe temperature.
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  7. Comparison of Food Safety Practices and Information Sources for At-Risk Households and the General Population
    Mildred M. Cody, Georgia State University; Mary Anne Hogue, The Steritech Group, Inc.

    A current national telephone-administered survey of knowledge, attitudes, and self-reported behaviors of 1,006 heads of households, aged 20 to 75, who prepared the household's main meal 3 or more days per week shows differences in responses to Healthy People 2010 food safety objectives and information sources for at-risk populations (older individuals and individuals in households with medically-prescribed diets) and the general population.
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  8. 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

    This presentation shows the results of a pilot project that tested the potential for a physician-supported intervention with HIV-positive women that used an inexpensive, mailed food safety tool kit to provide participants with the information and tools they would need to follow consumer food safety guidelines to prepare food at home safely.
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  9. Participatory Food Safety Research With Produce Growers
    Mary B. Gregoire and Catherine Strohbehn, Iowa State University

    With efforts to increase consumption of fresh produce, streamline distribution channels, and help small to medium-sized farms develop new markets, foodservices need to carefully consider attention to food safety by their procurement sources. Participants will better understand on-farm food safety issues and purchasing regulations for food commodities of fresh produce and shell eggs. Best practices for direct farm purchasing of these products will be available. Participants will also see how participatory research can be useful in an educational needs assessment and allow for immediate interventions.
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  10. Food Safety Labeling Claims Study
    Joan Rothenberg, International Food Information Council

    Consumers expect the products they purchase to be safe. The International Food Information Council (IFIC) Foundation in collaboration with USDA FSIS conducted a study to test several different informational statements to understand the impact such labeling has on consumer perceptions of food safety.
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  11. Helping Teens Serve Food Safely
    Julie Garden-Robinson and Tera L. Sandvik, North Dakota Extension Services

    Targeting high school students with food safety education could have significant public health implications. Teens who participated in the five-lesson curriculum increased their knowledge and reported positive behavior changes when handling food in public and home settings, as measured by pre/post surveys.
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  12. Audience Assessment for Food Defense Risks
    Marie Rienzo and Aylin Sayir, Michigan State University

    An audience assessment of primary and secondary data on the food protection related needs of food producers, food regulators, emergency responders, and industry professionals. It will also describe mechanisms for the dissemination of this information. This will be of particular interest to those working with these audiences.
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  13. Antimicrobial Resistance and Diversity of Foodborne Pathogens in Pigs
    Wondwossen A. Gebreyes, North Carolina State University

    The present study was carried out to determine the prevalence and antimicrobial resistance of Salmonella, Campylobacter, and Yersinia from swine reared in conventional and antimicrobial-free (ABF) production systems. The findings showed high prevalence of all among swine herds and the presence of high proportion of resistant strains in either production systems regardless of their antimicrobial use status.
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  14. Monitoring Foodborne Diseases - FoodNet
    Olga Henao, Centers for Disease Control and Prevention

    The Foodborne Diseases Active Surveillance Network (FoodNet) is an active surveillance system for various pathogens and syndromes that is used by public health, regulatory agencies, and industry as a report card on the food safety system of the U.S. FoodNet provides critical data for updating overall foodborne illness burden estimates, a platform for attributing burden of illness to specific foods, and a mechanism for rapid institution of surveillance of new and emerging enteric pathogens.
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  15. Cold Pizza for Breakfast
    Alice C. Henneman and Cindy M. Brison, University of Nebraska Extension Lincoln

    While teens and tweens may cook for themselves and/or help cook family meals, they may receive little food safety training. Additionally, limited materials are available for teaching this age group. This presentation features a PowerPoint, "Cold Pizza for Breakfast," developed for reaching this target audience. Through the use of graphics and illustrations, it is designed to enhance learning for culturally diverse groups and those with low literacy skills, as well as for the general youth population. Educators may download it from the Web.
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  16. Sanitation and Quality Assurance Training Program for Retail Seafood Handlers
    Dawn L. Hentges, Bowling Green State University

    Seven "Ride the Wave to Seafood Safety and Quality" training workshops were conducted to increase the knowledge and adoption of safe food handling and quality assurance practices by retail seafood handlers. Emphasis was placed on implementing a systematic approach to seafood hazard identification, assessment, and control by using a HACCP model. The comprehensive, one-day workshops combined lectures, laboratory experiences, and professional skills-building exercises.
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  17. From Farm to Meals: Food Safety Awareness Among the Women of Haryana State of India
    Meera Jayaswal, Postgraduate Department of Psychology, Ranchi, Jharkhand, India

    Haryana is the richest agricultural belt in India. The participation of local women in various stages of agriculture is intense cultivation; applying fertilizer, insecticide, and pesticide; storing and marketing. They are producer as well as consumer. This study highlights women's awareness about food safety in relation to vegetable production to consumption.
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  18. Assessment of a Short-Term Learning Experience in Promoting Positive Attitudes Toward Avoidance of Listeriosis in a WIC Population
    Ruba Jibreen, Georgia State University

    This presentation shows the results of a pilot project examining the effectiveness of a one-page educational brochure from the Food Safety and Inspection Service of the USDA on promoting positive food safety attitudes of low-income pregnant women during a WIC clinic visit. Women who read the brochure reported more positive attitudes than women who did not read the brochure.
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  19. Food Safety Educational Curriculum for WIC Clients
    Lisa Kennon, University of North Texas

    This project describes the development of food safety training materials, available in both English and Spanish, targeted for use by counselors of WIC clients. Though targeted for participants in the WIC program, this information may be used by anyone teaching food safety principles to families with young children.
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  20. Attitudes Toward Food Safety and the Food System
    Andrew J. Knight, Michelle Worosz, Craig Harris, and Ewen C.D. Todd, Michigan State University

    This research presents results of a recent national survey on attitudes toward food safety and the food system: How concerned consumers are about food safety issues, how much knowledge of and control over food safety they possess, how they feel about the performance of food safety actors, their level of acceptability with the current state of food safety system, and their willingness to pay additional costs to increase food safety.
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  21. Food Handling Behaviors and Attitudes Among At-Risk Populations: Data From the 2006 FDA Food Safety Survey
    Amy M. Lando, U.S. Food and Drug Administration

    Results from the 2006 FDA Food Safety Survey, a nationally representative survey of U.S. consumers' food safety awareness, knowledge, and practices - with a focus on older Americans, pregnant women, and immunocompromised individuals.
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  22. Food Hygiene Campaign in the United Kingdom
    Robert Martin, Food Standards Agency, United Kingdom

    To reduce foodborne illness in the U.K., the Food Standards Agency has established a wide-ranging program of work to reduce microbial contamination, promote better food safety management, and promote hygienic preparation of food commercially and in the home. In the future, the campaign will concentrate on promoting simple food hygiene messages in the home through schools and local initiatives and targeting groups who are most vulnerable or most receptive to behavior change.
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  23. Young Adults Don't Fight BAC!®
    Jaclyn Maurer, Rutgers, The State University of New Jersey

    This poster will highlight findings from observational research that describes the compliance of young adults with the Fight BAC!® campaign recommendations for safe food handling practices.
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  24. Safe Food All Year Round: Food Safety Toolkits Targeting Diverse and Ethnic Populations
    Lillian G. Occeña-Po, Michigan State University

    Development of food safety resources utilizing Levels 2 and 3 approaches when targeting diverse and ethnic audiences will be discussed. These include culturally appropriate materials and need-based approaches as opposed to direct translation of English food safety materials (Level 1 approach).
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  25. 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

    Three state agencies in Montana (Department of Education, Department of Health, and MSU Extension Service), teamed up to create a statewide training process to assist school districts throughout this large, rural state in meeting this new HACCP mandate for school food service programs. This poster will describe the steps taken to create this training system, lessons learned, and future plans to continue to provide training and technical assistance to food service staff.
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  26. Celebrating Safe Foods at Pow Wows
    Lynn C. Paul and Deborah M. LaVeaux, Montana State University Extension

    "Celebrating Safe Food at Pow Wows" is an important new training video for Native American communities. The video presents key food safety areas for food vendors. Working with tribal sanitarians and extension agents, additional food safety resources have been developed to meet the unique needs and concerns for food safety on the reservations.
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  27. 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

    Evaluation of consumer cloth-wiper behavior and informing targeted strategy development.
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  28. 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

    A qualitative evaluation of factors that influence the efficacy of consumer food safety education in the U.K.
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  29. 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

    Attitudes and food safety behaviors of older consumers.
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  30. Hand Awareness Program
    William C. Sawyer, Henry the Hand Foundation

    We have the CURE for the Pandemic FEAR by using social marketing strategies to vigorously promote the four Principles of Hand Awareness (endorsed by the AMA and the AAFP in 2001). By enlisting the cooperation of government agencies, NGOs, and corporations, we will dramatically reduce the spread of infectious disease to benefit food safety, seasonal illness, and Pandemic prevention.
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  31. Each-One-Teach-One: Transporting Food Safety Education From the University Classroom Into the Local Community
    Terra L. Smith, The University of Memphis

    Helping college students make a difference in the food safety awareness of their communities, one person at a time.
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  32. Mentoring Model for HACCP Implementation in School Foodservice
    Jeannie Sneed, Iowa State University; Daniel H. Henroid, Jr., University of Houston

    Research on impact of mentoring activities (site visits, training, resources on the Web site, and educational materials for on-site use by managers) on HACCP implementation in school foodservice will be presented.
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  33. Vibrio vulnificus Infection: A Deadly Illness in At-Risk Audiences
    Tori L. Stivers, University of Georgia; Pamela D. Tom, University of California Davis

    Vibrio vulnificus infection has a 50% or higher fatality rate in high-risk populations. Educating at-risk consumers/patients about the risk of infection is vital in preventing serious infection, and food and health care professionals can play a crucial interventional role.
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  34. Self-Reported Food Safety Behaviors Among Women, Infants, and Children (WIC) Program Clients, Miami, Florida, 2005
    Mary Jo Trepka, Florida International University

    This presentation will discuss results of a survey of food handling practices among clients of an inner city Women, Infants, and Children (WIC) Program clinic. The WIC Program serves pregnant women, infants, and young children who are at particularly high risk of severe cases of foodborne diseases.
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  35. GIS Technology in Food Safety, Food Defense, and Disaster Planning and Response
    Margaret Venuto, Food and Nutrition Service, USDA

    GIS technology application in food safety, food defense, and disaster planning as a means of analyzing data, identifying patterns and trends, and facilitating the decision-making process.
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  36. On the Wild Side: Food Safety for Hunters
    Cami S. Wells, Susan E. Brown, and Carol J. Schwarz, University of Nebraska Extension-Lincoln

    The program will focus on using strategies such as workshops, mass media materials, and other ideas for educating hunters and their families on game meat food safety.
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  37. Keep It Cool! Refrigerator Thermometer Program
    Nancy R. Wiker and Marcia Weber, Penn State Cooperative Extension

    "Keep It Cool!," a refrigerator thermometer exhibit, skit, and follow-up consumer survey helps consumers increase their awareness of the need to monitor refrigerator temperatures to insure food is out of the temperature danger zone from store to table.
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  38. ServSafe Certification Training
    Ellen M. DeFay, Cornell University Cooperative Extension

    ServSafe certification training is effective in impacting employee training and operating procedures in food service establishments. Procedural changes were implemented in the areas of HACCP policies, increased equipment checks, and improved cleaning and sanitation methods, resulting in decreased inspection violations, better inspection scores, and improved employee morale.
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  39. The Economic and Emotional Burden of Foodborne Illness
    Barbara Kowalcyk, Safe Tables Our Priority (S.T.O.P.)

    Foodborne illness is a serious public health issue and the cost to American society is high. The physical and emotional impact of serious foodborne illness can be staggering for victims and their families. Meanwhile, the food industry is almost uniquely insulated from the economic incentives most likely to result in the production of safe food.
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  40. Food Safety Support for the Elderly
    Lillie Monroe-Lord and Dawanna James-Holly, University of the District of Columbia, Cooperative Extension Service

    The purpose of the Food Safety Support for the Elderly Project was to expand the capacity of existing nutrition delivery systems for low-income elderly in the District of Columbia in order to reduce the risk factors associated with food borne illness, and to increase the food handler's compliance with food safety principles and Hazard Analysis and Critical Control Points (HACCP).
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  41. 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

    The purpose of the research project was to secure and expand the capability of the existing food and nutriton services for at-risk populations in the Nation's Capital and to promote personal responsibility for practicing food safety. The program serves to provide food sanitation certification and re-certification training for 100 supervisory food handlers.
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  42. Explaining the FSIS Sampling Program for E. coli 0157:H7 in Raw Ground Beef
    Kristina Barlow, Food Safety and Inspection Service, USDA

    No description available; please refer to our Microbiology pages for a description of the testing program.
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Last Modified May 31, 2013