Evaluating Interventions to Improve Food Safety Practices across NYC Restaurants and Mobile Food Vendors

 描述(由申请人提供)：食品服务场所的不当食品处理做法是导致食源性疾病的重要风险因素。纽约人每年外出就餐近10亿次，三分之二的人每周至少在餐厅、熟食店、咖啡馆或酒吧就餐一次，因此纽约市餐馆不安全的食品处理做法对公众健康的潜在影响是巨大的。纽约市有超过2.4万家餐厅和5000家手机供应商。纽约市卫生和精神卫生部门负责批准和检查这些实体是否遵守食品安全和卫生规则。在CDC EHS-Net的支持下，我们将开发和评估一系列食品安全干预措施，并分发给纽约市的食品服务行业。我们将使用在例行检查期间收集的数据，为干预措施的内容提供信息，并协助针对业绩最差的餐厅。我们将把系统收集的环境评估数据纳入我们的食源性疫情调查方案，以更好地了解与食源性疾病有关的环境因素。这些数据将被报告给国家自愿环境评估信息系统，以支持国家监测倡议。我们还将参与CDC EHS-Net提出的多站点食品安全研究。我们将通过三种类型的干预措施促进纽约市餐馆和流动食品自动售货机的食品安全：1)对餐馆经营者和食品工作者进行教育；2)加强对卫生署检查员的培训，他们在检查过程中对经营者进行教育；以及3)法规和政策。我们将评估纽约市正在使用的食品安全促进工具的有效性，为纽约市和全国的餐厅和移动自动售货机食品安全计划提供信息。

 DESCRIPTION (provided by applicant): Improper food handling practices in the food service setting are important risk factors for foodborne illness. New Yorkers eat out nearly one billion times each year, and two-thirds eat meals from a restaurant, deli, coffee shop or bar at least once per week, so the potential public health impact of unsafe food handling practices in New York City (NYC) restaurants is enormous. NYC is home to over 24,000 restaurants and 5000 mobile vendors. The NYC Department of Health & Mental Hygiene is responsible for permitting and inspecting these entities for compliance with food safety and hygiene rules. With support from CDC EHS-Net, we will develop and evaluate a series of food safety interventions to be distributed to the NYC food service industry. We will use data collected during routine inspections to inform content of interventions and assist in targeting the poorest performing restaurants. We will integrate a systematic collection of environmental assessment data into our foodborne outbreak investigation protocol to better understand the environmental factors associated with foodborne illness. These data will be reported to the National Voluntary Environmental Assessment Information System to support national surveillance initiatives. We will also participate in multisite food safety studies proposed by CDC EHS-Net. We will promote food safety in NYC restaurants and mobile food vending settings using three types of interventions: 1) restaurant operator and food worker education, 2) enhanced training of Health Department inspectors who educate operators during inspections, and 3) regulations and policies. We will evaluate the effectiveness of the food safety promotion tools in use in NYC to inform restaurant and mobile vending food safety programs both in NYC and nationally.