Building the capacity of Department of Public Health (DPH)'s Food Service Progr

RFA-FD-12-0 27项目总结 佐治亚州公共卫生部(DPH)通过县卫生局， 监管食物主要供应的食物服务场所 即刻消费。大约有26,441家许可食品服务机构 在佐治亚州的机构。卫生部食品服务计划的使命是 将食源性疾病降至最低。食物事务署辖下的食物安全活动 计划主要包括食品服务的监管和例行检查 机构、与食物有关的投诉和疾病的调查、培训 环境卫生专家和教育食品服务行业的人员。这个 这项研究项目的目标是促进食品安全的长期改善。 与食品服务计划相关的活动，以建立检查和 地方环境卫生专家(EHS)的调查能力 继续教育，标准化，食源性暴发调查培训， 和设备采购。 有助于实现这一目标的目标包括： 通过美国食品和药物管理局食品法典2009版， 除设计外，地方环境卫生专家的标准化 环境卫生人力培养的食品计划课程 确保食品服务检查的一致性。 确保环境健康专家接受以调查为重点的培训 关于预防食源性疾病的新趋势和战略 确保各地食品安全信息共享和同行联网， 食品安全方面的州、联邦和行业同行 确保必要的辅助设备和用品与检查和 向环境健康专家提供调查 评估食品服务计划对食源性疾病风险因素的影响 减少 预期研究项目的结果包括诊断和调查 食品服务检查计划存在差距，监测全州食品安全 检查数据，以指导政策制定，动员与其他国家的新伙伴关系 公共卫生机构有效利用资源并确保有能力和 标准化环境卫生工作人员进行高效的食品安全 检查，调查食源性疾病，完成食品的目标 服务计划。这些项目成果侧重于实现预防 按照先进的食品理念做好食品安全工作 安全现代化法案。

RFA-FD-12-0 27 Project Summary The Georgia Department of Public Health (DPH), through county boards of health, regulates food service establishments where foods are primarily prepared for immediate consumption. There are approximately 26,441 permitted food service establishments in Georgia. The mission of the Food Service program under DPH is to minimize food-borne related illness. Food safety activities under the Food Service program primarily include regulation and routine inspection of food service establishments, investigation of food-borne related complaints and illnesses, training environmental health specialists and educating food service industry personnel. The goal of this research project is to facilitate long term improvements to food safety activities related to the Food Service program towards building the inspection and investigation capacity of local Environmental Health Specialists (EHS) through continuing education, standardization, food-borne outbreak investigation training, and equipment purchases. Objectives that will help accomplish this goal include: Adoption of the 2009 version of the FDA Food Code, Standardization of local Environmental Health specialists in addition to designing a food program curriculum for environmental health workforce development Ensure there is uniformity in food service inspections. Ensure Environmental Health specialists are trained in investigations focused on emerging trends and strategies to prevent food-borne illness Ensure food safety information sharing and networking of peers among local , state and federal and industry counterparts in food safety Ensure essential supporting equipment and supplies related to inspections and investigation is provided to Environmental Health specialists Assess the Food service program's impact in food-borne illness risk factor reduction Outcomes expected from the research project include diagnosing and investigating gaps in the food service inspection program, monitoring the state wide food safety inspection data to guide policy development, mobilizing new partnerships with other public health agencies for efficient use of resources and assuring a competent and standardized Environmental health workforce to conduct efficient food safety inspections, investigate food-borne illnesses and accomplish the goal of the Food Service program. These project outcomes are focused on achieving a prevention based approach to food safety in accordance with the advanced concepts of the Food Safety Modernization Act.