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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

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
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:
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:
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

Establishing Priorities: The Ongoing Momentum of the Clean Hands Coalition
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
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
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


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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:
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
Changing Foodservice Handwashing Behavior Through Motivation and Measurement
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
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
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 Jan 30, 2014