Retail Food Safety Consultation Service: Applying Behavior Change Models to Incre

项目摘要/摘要 林肯-兰开斯特县卫生局(LLCHD)食品安全 该计划的主要目标是通过全面的 该计划基于2009年FDA食品法规和FDA的零售计划标准。 LLCHD零售食品检测趋势数据披露违规重点风险 食源性疾病的因素已经稳定下来，一些机构继续 关键项目违规的数量明显更多。虽然许多监管机构 计划与零售食品行业合作，实施积极的管理控制 (AMC)，成功是有限的。 LLCHD的建议的目标是减少源于以下原因的食源性疾病 零售食品机构，结果将减少疾病，住院和 死亡。LLCHD的目标是加强零售层面的食品安全管理委员会 通过实施创新的零售食品安全咨询服务 两部分行为改变干预策略。 在第一部分，LLCHD将在一个社区内聘请食品保护经理- 基于科学证明的社区行为的社会营销计划 环境心理学家麦肯齐-莫尔-福斯特提出的变化模型 可持续行为社区社会营销。LLCHD将协调一个 “卓越食品经理”特别工作组，负责应用这一模式 加强在零售食肆推行先进管理制度。在第二部分中，一个 零售食品安全顾问将提供密集的现场咨询干预 业绩最差的零售食品店的食品保护经理， 导致实施美国食品和药物管理局的五个关键风险因素 食源性疾病。LLCHD将与零售食品行业、国家机构、 FDA和内布拉斯加州大学林肯分校参与了这一项目。 这项提案为FDA提供了一个独特的机会来测试两种经过验证的行为 改变在零售食品监管计划中应用有限的模式。如果 这种模式的成功将改变实践领域，并提供新的战略 在全美实现更高水平的零售食品安全，减少食源性疾病。

Project Summary/Abstract The Lincoln-Lancaster County Health Department (LLCHD) Food Safety Program's primary goal is preventing foodborne illness through a comprehensive program based on the 2009 FDA Food Code and on FDA's Retail Program Standards. LLCHD retail food inspection trend data revealed that violations of key risk factors for foodborne illness had stabilized and a subset of establishments continued to have significantly higher numbers of Critical Item Violations. While many regulatory programs have worked with retail food industry to implement Active Managerial Controls (AMC), success has been limited. The goal of LLCHD's proposal is to reduce foodborne illness originating from retail food establishments and the outcome will be fewer illnesses, hospitalizations and deaths. LLCHD's objective is to strengthen AMCs of food safety at the retail level through implementing an innovative Retail Food Safety Consultation Service utilizing a two-part behavioral change intervention strategy. In part one, LLCHD will engage Food Protection Managers in a community- based social marketing initiative based on a scientifically proven community behavior change model developed by environmental psychologist McKenzie-Mohr - Fostering Sustainable Behavior Community-Based Social Marketing. LLCHD will coordinate a "Food Managers for Excellence" Task Force, whose charge will be to apply this model to increase the implementation of AMCs in retail food establishments. In part two, a Retail Food Safety Consultant will provide intensive on-site consultative intervention to Food Protection Managers in the poorest performing retail food establishments, resulting in the implementation of AMCs for FDA's "Five Key Risk Factors" for foodborne illness. LLCHD will collaborate with the retail food industry, State agencies, FDA, and the University of Nebraska-Lincoln in this project. This proposal provides a unique opportunity for FDA to test two proven behavior change models that have had limited application in retail food regulatory programs. If successful, this model will change the field of practice and provide new strategies to achieve a higher level of retail food safety across the U.S., reducing foodborne illness.