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

项目摘要 富兰克林县公共卫生（FCPH）旨在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打算进行基于实践的研究，以支持国家预防 战略健康饮食和健康人民的战略重点2020食品安全 通过提高食品安全和减少食源性疾病的风险因素来实现目标。 具体来说，FCPH旨在建立在以前的EHS网络的调查结果，并研究如何认证 厨房管理人员（CKM）可能会影响五个主要风险因素，导致爆发 食源性疾病：A）放置时间和温度不当，B）器皿污染， C）烹饪不当，D）员工卫生不良，E）从 不安全的来源初步工作将评估建立通信和知识管理机制与 在这五个方面的违规行为，并考虑其他因素，如检查 CKM为获得认证而完成的培训的偏差和类型。多站点项目 可以确定CKM认证或培训流程在EHS网络中的差异， 评估这些差异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， 并可用于证明食品法典中CKM要求的变更。FCPH有 成立了一个由环境卫生和流行病学工作人员组成的跨部门小组， 建议的研究活动。该团队致力于与EHS网络合作， 其他可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.