The Creation of an Educational Toolkit Designed to Reduce Foodborne Illness Risk Factors in Small Restaurants, High Risk Meat Markets, Flea Markets, and Mobile Food Establishments

 描述(由申请人提供)：一个EHS-Net网站建议由美国第三大县德克萨斯州哈里斯县内的三个最大的政府管辖区组成。这两个司法管辖区总共负责23,700家固定零售和流动食品机构，共有58名食品检查员，在当地一所大型大学、市县流行病学家、健康教育工作者、视听技术专家、公共信息专家以及州和州实验室内拥有食品安全科学研究项目的支持网络。该网站有能力并愿意在食源性疾病暴发调查期间收集环境数据，参与国家EHS-Net研究，并实施自己的实践性研究研究。为确保哈里斯县降低食源性疾病风险因素的最大效率和效果，哈里斯县EHS网络为缺乏内部支持网络以促进和确保食品安全最佳做法的小型零售食品机构提出了一种非传统食品安全培训技术，其形式为行为矫正方法，并辅之以非语言和双语培训工具。该研究小组包括在组织文化和多样性问题方面经验丰富的教授，他们将通过实施FDA食源性疾病风险因素调查，对食品经理和食品从业者进行基于知识的调查，并通过收集和分析食品和环境样本，在哈里斯县对小型非公司餐馆、肉类市场、跳蚤市场食品店和流动食品店进行研究，确定最普遍的食源性疾病风险因素。将创建一个教育工具包，其中包括行为改正方法以及双语和非语言培训材料，并在四种类型的机构中进行抽样测试。研究小组将在培训干预后通过重新管理知识和风险因素调查，根据需要修改行为改正方法和培训辅助工具，评估和分析工具包的有效性。教育工具包将通过电子手段提供，供其他司法管辖区和管理人员简单快捷地应用。这项建议中以实践为基础的研究具有重要意义，因为通过使用建模和非语言培训辅助工具开发行为矫正培训方法，以满足具有不同食品操作员群体的小型食品经营的需要，将有助于确保不仅学习食品安全，而且将知识转化为实践，纳入标准操作程序和食品安全文化。

 DESCRIPTION (provided by applicant): An EHS-Net site is proposed consisting of the three largest governmental jurisdictions within Harris County, Texas, the third largest county in the United States. The jurisdictions, responsible for a total of 23,700 fixed retail and mobile food establishments with a combined force of 58 food inspectors, have a support network of a food safety science research program within a large local university, city and county epidemiologists, health educators, audio-visual technologists, public information specialists, and access to state and state laboratories. The site is capable and willing to collect environmental data during foodborne illness outbreak investigations, participate in national EHS-Net studies, and implement its own practice-based research study. To ensure maximum efficiency and effectiveness in its efforts to reduce foodborne illness risk factors in Harris County, the Harris County EHS-Network proposes a non-conventional food safety training technique in the form of behavior modification methods supported by non-verbal and bilingual training aids for small retail food establishment that lack an internal support network to promote and ensure food safety best practices. The research team, including professors experienced in organizational culture and diversity issues, will identify the most prevalent foodborne illness risk factors in a study of small, non-incorporated restaurants, meat markets, flea market food establishments and mobile food establishments in Harris County by administering the FDA foodborne illness risk factor survey, a knowledge-based survey for food managers and food handlers as well as by collecting and analyzing food and environmental samples. An educational toolkit consisting of behavior modification methods and bi-lingual and non-verbal training materials will be created and tested at a sample of the four establishment types. The research team will assess and analyze the effectiveness of the toolkit through re-administration of the knowledge and risk factor surveys after the training intervention, modifying the behavior modification methods and training aids as needed. The educational toolkit will be available through electronic means for simple and fast application by other jurisdictions and managers. The practice-based research in this proposal is significant because developing behavior modification training methods through the use of modeling and non-verbal training aids tailored to meet needs of small food operations with a diverse population of food handlers will help ensure that food safety is not only being learned, but the knowledge is being translated into practice and incorporated into standard operating procedures and into a culture of food safety.