Franklin County Public Health practice-based research to identify and prevent environmental risk factors contributing to foodborne illness

项目总结 富兰克林县公共卫生(FCPH)寻求通过以下方式推进零售食品安全领域 成为环境健康专家网络(EHS-NET)的积极成员。 FCPH打算进行以实践为基础的研究，以支持国家预防 健康饮食与健康人群2020食品安全战略重点 目的提高食品安全水平，减少食源性疾病的危险因素。 具体地说，FCPH的目标是在以前的EHS-Net调查结果的基础上，研究如何通过认证 厨房经理(CKM)可能会影响导致暴发的五个主要风险因素 食源性疾病：A)保存时间和温度不当，B)受污染的器皿和 设备，C)烹调不当，D)员工卫生差，以及E)从 不安全的来源。初步工作将评估CKM的存在与 检查期间这五个方面的违规行为，并考虑其他因素，如检查员 偏见和培训类型由CKM完成，以实现认证。多站点项目 可以确定CKM认证或培训流程在整个EHS网络中有何不同 评估这些差异可能如何影响零售食品安全。这些努力的成果 将有助于描述CKM与食源性疾病风险因素之间的关系， 并可以用来证明改变《食品法典》中的CKM要求是合理的。FCPH有 创建了一个由环境健康和流行病学工作人员组成的交叉团队，以进行 拟议的研究活动。该团队致力于与EHS-Net合作 其他可能改善零售食品安全环境的研究项目。

PROJECT SUMMARY Franklin County Public Health (FCPH) seeks to advance the field of retail food safety by becoming an active member of the Environmental Health Specialists Network (EHS-Net). FCPH intends to conduct practice-based research that will support the National Prevention Strategy Strategic Priority of Healthy Eating and the Healthy People 2020 Food Safety Objectives by increasing food safety and reducing risk factors for foodborne illnesses. Specifically, FCPH aims to build on previous EHS-Net findings and study how certified kitchen managers (CKMs) may impact five major risk factors that contribute to outbreaks of foodborne illness: A) Improper holding time and temperature, B) Contaminated utensils and equipment, C) Improper cooking, D) Poor employee hygiene, and E) Food obtained from unsafe sources. Initial work will evaluate the relationship between the presence of a CKM and violations in these five areas during inspections, and consider other factors such as inspector bias and type of training completed by the CKM to achieve certification. Multisite projects could identify how the CKM certification or training processes differ across the EHS-Net and evaluate how these differences might impact retail food safety. Results from these efforts would help describe the relationships between CKMs and risk factors for foodborne illness, and could be used to justify changes to CKM requirements in the Food Code. FCPH has created a cross-cutting team of environmental health and epidemiology staff to conduct the proposed research activities. This team is committed to collaborating with the EHS-Net on other research projects that may improve the retail food safety environment.