California EHS-Net Food Project- Reducing the Risk of Food Allergic Episodes at Retail Food Establishments

加州 EHS-Net 食品项目 - 降低零售食品企业发生食物过敏的风险

• 批准号: 9053009
• 负责人: Brenda Faw
• 金额: $ 19.25万
• 依托单位: PUBLIC HEALTH FOUNDATION ENTERPRISES
• 依托单位国家: 美国
• 财政年份: 2015
• 资助国家: 美国
• 起止时间: 2015-09-30 至 2020-09-29
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/9053009
• 关键词: California; EHS; Net; Food; Project

 DESCRIPTION (provided by applicant): Reducing the risk of food allergic episodes at retail food establishments. Food allergies are a serious public health concern. It is estimated that each year food allergies are responsible for roughly 30,000 medical emergencies and 150-200 deaths. Research suggests that food allergic episodes are significantly associated with eating at restaurants or other food service establishments. There is no cure for food allergens however, with a basic knowledge of what food allergens are, and how to avoid cross contact during food preparation, food allergic episodes can be prevented. This study will focus on food allergen educational and food preparation interventions that would increase the likelihood of food workers to engage in food allergen avoidance practices and thereby preventing or reducing the risk of food allergic episodes. The goal of this practice research study will be to design and implement evidence based, cost effective training strategy based on food allergy educational and practice needs at retail food establishments. The first objective of this practice research study will be to assess food allergen knowledge and avoidance practices at restaurants to better understand educational and practice needs of food managers, workers, and wait staff, design and implement an effective and practical training intervention, then measure the effectiveness of the training through the improved knowledge and practices at the facilities in food allergen avoidance. The second objective will be to provide a food allergen prevention training strategy to the local food regulatory communities to enhance their food allergen illness awareness and prevention educational efforts during the inspection process or in a classroom setting. To accomplish both of these objectives, CA EHS-Net will: 1. Establish strategic partnerships with food service industry and the regulatory community. 2. Increase awareness of food allergens, its associated risk and avoidance strategies. 3. Develop, design and implement evidence based, cost effective training strategy, based on food allergy educational and practice needs at retail food establishments. The anticipated outcome of this practice-research intervention study and forthcoming food allergen training strategy, is that it will be used by local food regulatory personnel to enhance food allergen illness awareness and prevention educational efforts during the inspection process or in a classroom setting, and thereby increasing the likelihood of food workers to engage in food allergen avoidance practices. Measurable outcomes of this research practice study will be in alignment with the EHS-Net performance goals to prevent or reduce illness, injury and death related to environmental risk factors. The results of this practice research intervention study may also create a shift in programmatic focus for the food regulatory community, policy changes at local government level, and legislative changes at the state level to promote greater awareness, education and prevention regarding food allergens at retail food establishments.

 描述（由申请人提供）：降低零售食品机构发生食物过敏事件的风险。食物过敏是一个严重的公共卫生问题。据估计，每年食物过敏导致大约30，000起医疗紧急情况和150 - 200人死亡。研究表明，食物过敏发作与在餐馆或其他食品服务机构吃饭有显着关系。食物过敏原是无法治愈的，但是，有了食物过敏原的基本知识，以及如何避免食物制备过程中的交叉接触，食物过敏事件是可以预防的。本研究将重点关注食物过敏原教育和食物准备干预措施，以增加食品工作者避免食物过敏原的可能性，从而预防或降低食物过敏发作的风险。这项实践研究的目标是根据零售食品机构的食物过敏教育和实践需求，设计和实施以证据为基础的、具有成本效益的培训策略。这项实践研究的第一个目标是评估餐厅的食物过敏原知识和避免实践，以更好地了解食品管理人员，工人和服务员的教育和实践需求，设计和实施有效和实用的培训干预，然后通过改善食物过敏原避免设施的知识和实践来衡量培训的有效性。第二个目标是为当地食品监管机构提供食物过敏原预防培训策略，以提高他们在检查过程中或课堂环境中对食物过敏原疾病的认识和预防教育工作。为了实现这两个目标，CA EHS网络将：1。与食品服务行业和监管机构建立战略伙伴关系。 2.提高对食物过敏原及其相关风险和避免策略的认识。 3.根据零售食品企业的食物过敏教育和实践需求，开发、设计和实施基于证据的、具有成本效益的培训策略。这一实践研究干预研究和即将到来的食物过敏原培训策略的预期结果是，它将被当地食品监管人员用来提高食品过敏原疾病的认识和预防教育工作在检查过程中或在课堂上，从而增加食品工人从事食物过敏原避免实践的可能性。这项研究实践研究的可衡量结果将与EHS网络的绩效目标保持一致，以预防或减少与环境风险因素相关的疾病，伤害和死亡。这项实践研究干预研究的结果也可能会改变食品监管界的计划重点，地方政府层面的政策变化，以及州一级的立法变化，以促进零售食品机构对食品过敏原的认识，教育和预防。