A Comprehensive Customer-Based Approach to Improving Food Safety in Fairfax County

项目摘要/摘要 “费尔法克斯以顾客为本的综合方法改善食品安全 县“是一个为期三年的项目，与志愿人员有关的研究目标如下 国家零售食品监管程序标准：1)协调风险因素研究， 进行数据分析，编制食源性疾病发生趋势报告 费尔法克斯县食品机构的危险因素；2)介绍基本的食品处理人员培训 计划不仅适用于受监管食品企业的食品从业人员，也适用于 费尔法克斯县社区；3)加强费尔法克斯县主动管理控制(AMC) 表彰计划促进AMC成为控制食源性疾病风险的最佳做法 因素；4)确定如何关联在Fairfax上收集的风险因素遵从性状态数据 县食品机构检查表(以FDA标准检查表为基础) FDA风险因素研究调查工具；以及5)开发和开展客户服务 满意度调查(S)。每年预算的大部分将为就业数据提供资金 分析员，乔治梅森大学或乔治华盛顿大学公共卫生硕士研究生， 协调和/或执行项目交付成果。

Project Summary/Abstract “A Comprehensive Customer-Based Approach to Improving Food Safety in Fairfax County” is a three-year project with the following research objectives related to the Voluntary National Retail Food Regulatory Program Standards: 1) To coordinate the risk factor study, conduct the data analysis, and prepare the trends report on the occurrence of foodborne illness risk factors in Fairfax County food establishments; 2) To introduce a basic food handler training program not only for the food employees in regulated food establishments but also for the Fairfax County community; 3) To enhance Fairfax County’s Active Managerial Control (AMC) Recognition Program to promote AMC as the best practice to control foodborne illness risk factors; 4) To determine how to correlate risk factor compliance status data collected on Fairfax County’s food establishment inspection form (based on the FDA model inspection form) with the FDA Risk Factor Study survey tool; and 5) To develop and conduct a customer service satisfaction survey(s). The majority of each year’s budget will fund the employment of a data analyst, a MPH candidate from George Mason University or George Washington University, to coordinate and/or perform the project deliverables.