SNHD Food Safety Culture

项目总结/摘要 食品安全此前已被宣布为一个胜利的战斗中心， 疾病控制和预防以及2020年健康人的优先领域 倡议最近的研究表明，消极的食品安全文化被认为是一种 食源性疾病的新风险因素，因为它在暴发中具有重大影响 （Griffith，Livesey，&克莱顿，2010 a）。调查食品安全文化以及如何 在零售食品机构一级改善这一点可能是减少 食源性疾病 南内华达州卫生区（SNHD）计划进行混合方法 我们的研究旨在更好地理解和改善食品安全文化。具体目标 将是1）利用焦点小组和调查直接从零售食品中收集数据 处理和管理，2）使用研究结果，为零售食品创造资源 企业，以改善其食品安全文化，这可能会提高遵守 食品安全实践，从而有可能减少食源性疾病的传播 在零售食品企业层面，以及3）传播调查结果以提高认识 积极的食品安全文化和分享改进策略。 首先，SNHD将与食品处理人员进行多个初步焦点小组讨论 并将焦点小组与餐厅管理分开。这些活动的目标是 确定积极的食品安全文化的例子，阻碍积极食品安全的障碍 文化，并就如何改善食品安全文化提出建议。SNHD将进行一次 对重点小组数据进行专题分析，以确定共同主题。然后，SNHD将 使用这些数据创建一个定量调查，该调查将更广泛地分发给 食品处理人员和管理在南内华达州，以进一步了解食品 安全文化。最后，SNHD将利用累积的调查结果创建资源， 为零售食肆提供可行的建议，以改善食物安全 文化，这可能会提高食品安全和减少疾病。的风格和类型 资源将取决于调查结果，但SNHD准备创建信息图表， 一系列研讨会和网络研讨会。此外，SNHD将努力传播 向食品安全和环境卫生界推广项目的调查结果 通过会议、演示、SNHD网站和/或其他可用途径。

Project Summary/Abstract Food safety has previously been declared a Winnable Battle by the Centers for Disease Control and Prevention and a priority area for the Healthy People 2020 Initiative. Recent research proposes that negative food safety culture be considered an emerging risk factor for foodborne illness due to its significant impact in outbreaks (Griffith, Livesey, & Clayton, 2010a). Investigating food safety culture and how to improve it at the retail food establishment level may be one important route to reducing foodborne illness. The Southern Nevada Health District (SNHD) plans to conduct a mixed methods sequential study to better understand and improve food safety culture. The specific aims will be to 1) utilize focus groups and surveys to solicit data directly from retail food handlers and management, 2) use study findings to create resources for retail food establishments to improve their food safety culture, which may improve adherence to food safety practices, thereby potentially reducing the transmission of foodborne illness at the retail food establishment level, and 3) disseminate findings to promote awareness of positive food safety culture and share improvement strategies. First, SNHD will conduct multiple preliminary focus groups with food handlers and separate focus groups with restaurant management. The goal of these will be identify examples of positive food safety culture, obstacles impeding positive food safety culture, and suggestions for ways to improve food safety culture. SNHD will conduct a thematic analysis on the focus group data to identify common themes. Then, SNHD will use this data to create a quantitative survey which will be distributed more broadly to food handlers and management within Southern Nevada to further understand food safety culture. Finally, SNHD will use the cumulative findings to create resources that will provide actionable suggestions for retail food establishments to improve food safety culture, which may improve food safety and reduce illness. The style and type of resource will depend on the findings, but SNHD is prepared to create infographics, a series of workshops, and a webinar. Additionally, SNHD will work to disseminate findings to promote the project to the food safety and environmental health communities via conferences, presentations, the SNHD website, and/or other available avenues.