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FSIS

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

Exhibits

Select the exhibit title for a description of the exhibit.

  1. NSF International
  2. Food Safety Information Center
  3. Crown Ware Manufacturing, Inc.
  4. IEH-Warren Analytical Laboratories
  5. National Restaurant Association Educational Foundation
  6. Orkin Commercial Services
  7. Bio-Guard Plastics
  8. National Food Service Management Institute
  9. International Association for Food Protection (IAFP)
  10. Utah State University Extension
  11. Life Sciences Research Office (LSRO)
  12. National Cattlemen's Beef Association
  13. FreshLoc Technologies
  14. Guarantek Analytical Laboratories
  15. ORC Macro
  16. National Association of County and City Health Officials
  17. Garrison Enterprises
  18. Clean Hands Coalition
  19. Glo Germ Company
  20. International Food Information Council
  21. NEHA Training
  22. The Scrub Club - NSF International
  23. The Soap and Detergent Association
  24. Food and Nutrition Service
  25. Cooperative State Research, Education, and Extension Service
  26. Partnership for Food Safety Education
  27. Food Safety and Inspection Service
  28. Centers for Disease Control and Prevention
  29. Center for Food Safety and Applied Nutrition

Educational Exhibits

Select the exhibit title for a description of the exhibit.

  1. A Food Safety Education Program for Farm Workers and Their Families
    Elizabeth A. Bihn and Robert B. Gravani, Cornell University

  2. Online Food Handlers Course
    Cheryl C. Cothran, Northern Arizona University

  3. 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

  4. Foodservice Food Defense Training Video
    Gary "Lee" Frantz, South Dakota State University

  5. Multilingual Multimedia Tools to Reach At-Risk Audiences
    Jeanne Gleason, New Mexico State University

  6. The "Magic" of Food Safety for Children
    Pattie A. McNiel, Michigan State University

  7. Food Safety Works: A Safe Food Handler Program
    Edie M. McSherry and Jane K. Frobose, Colorado State University Cooperative Extension

  8. WHO's Five Keys to Food Safety
    Jorgen Schlundt, Françoise Fontannaz, and Margaret Miller, World Health Organization

  9. Vibrio vulnificus Infection: A Deadly Illness in At-Risk Audiences
    Tori L. Stivers, University of Georgia; Pamela D. Tom, University of California-Davis

  10. 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.

  1. HACCP for School Food Service
    Julie A. Albrecht, University of Nebraska-Lincoln

  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

  3. Tribally Based Meat Microbiology and HACCP Training
    Lynn C. Paul, Montana State University Extension

  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

  5. Food Safety Attitudes, Locus of Control, and Efficacy of Young Adults
    Carol Byrd-Bredbenner, Rutgers, The State University of New Jersey

  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

  7. 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.

  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

  9. Participatory Food Safety Research With Produce Growers
    Mary B. Gregoire and Catherine Strohbehn, Iowa State University

  10. Food Safety Labeling Claims Study
    Joan Rothenberg, International Food Information Council

  11. Helping Teens Serve Food Safely | PDF
    Julie Garden-Robinson and Tera L. Sandvik, North Dakota Extension Services

  12. Audience Assessment for Food Defense Risks
    Marie Rienzo and Aylin Sayir, Michigan State University

  13. Antimicrobial Resistance and Diversity of Foodborne Pathogens in Pigs
    Wondwossen A. Gebreyes, North Carolina State University

  14. Monitoring Foodborne Diseases - FoodNet
    Olga Henao, Centers for Disease Control and Prevention

  15. Cold Pizza for Breakfast | PDF (3.0MB)
    Alice C. Henneman and Cindy M. Brison, University of Nebraska Extension Lincoln

  16. Sanitation and Quality Assurance Training Program for Retail Seafood Handlers
    Dawn L. Hentges, Bowling Green State University

  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

  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

  19. Food Safety Educational Curriculum for WIC Clients
    Lisa Kennon, University of North Texas

  20. Attitudes Toward Food Safety and the Food System | PPT
    Andrew J. Knight, Michelle Worosz, Craig Harris, and Ewen C.D. Todd, Michigan State University

  21. 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

  22. Food Hygiene Campaign in the United Kingdom
    Robert Martin, Food Standards Agency, United Kingdom

  23. Young Adults Don't Fight BAC!®
    Jaclyn Maurer, Rutgers, The State University of New Jersey

  24. Safe Food All Year Round: Food Safety Toolkits Targeting Diverse and Ethnic Populations
    Lillian G. Occeña-Po, Michigan State University

  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

  26. Celebrating Safe Foods at Pow Wows
    Lynn C. Paul and Deborah M. LaVeaux, Montana State University Extension

  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

  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

  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

  30. Hand Awareness Program
    William C. Sawyer, Henry the Hand Foundation

  31. Each-One-Teach-One: Transporting Food Safety Education From the University Classroom Into the Local Community
    Terra L. Smith, The University of Memphis

  32. Mentoring Model for HACCP Implementation in School Foodservice
    Jeannie Sneed, Iowa State University; Daniel H. Henroid, Jr., University of Houston

  33. Vibrio vulnificus Infection: A Deadly Illness in At-Risk Audiences | PDF
    Tori L. Stivers, University of Georgia; Pamela D. Tom, University of California Davis

  34. Self-Reported Food Safety Behaviors Among Women, Infants, and Children (WIC) Program Clients, Miami, Florida, 2005
    Mary Jo Trepka, Florida International University

  35. GIS Technology in Food Safety, Food Defense, and Disaster Planning and Response
    Margaret Venuto, Food and Nutrition Service, USDA

  36. On the Wild Side: Food Safety for Hunters
    Cami S. Wells, Susan E. Brown, and Carol J. Schwarz, University of Nebraska Extension-Lincoln

  37. Keep It Cool! Refrigerator Thermometer Program
    Nancy R. Wiker and Marcia Weber, Penn State Cooperative Extension

  38. ServSafe Certification Training
    Ellen M. DeFay, Cornell University Cooperative Extension

  39. The Economic and Emotional Burden of Foodborne Illness
    Barbara Kowalcyk, Safe Tables Our Priority (S.T.O.P.)

  40. Food Safety Support for the Elderly
    Lillie Monroe-Lord and Dawanna James-Holly, University of the District of Columbia, Cooperative Extension Service

  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

  42. Explaining the FSIS Sampling Program for E. coli O157:H7 in Raw Ground Beef | PPT
    Kristina Barlow, Food Safety and Inspection Service, USDA
Last Modified May 31, 2013