A Multifaceted Approach to Implementing Innovative Industry/Regulatory Strategies to Reduce the Occurrence of Contributing Risk Factors Associated with Foodborne Illness: Grant Narrative

实施创新行业/监管的多方面方法 减少相关促成风险因素发生的策略 食源性疾病 皮马县卫生局消费者健康和食品安全计划（CHFS或 计划）提出该项目，以促进符合自愿国家零售食品 监管计划标准（FDA VNRFRPS），因此， 食源性疾病的危险因素。卫生部的使命是确保健康、安全、 通过领导、协作和教育，为我们的社区创造福祉。该项目将 利用与FDA的合作，以达到符合国家食品标准 安全方案。首先，CHFS将扩大其员工培训计划，包括制服和 创新的纠正行动，如文化上胜任的教学多媒体， 克服语言障碍。第二，即将通过的2013年FDA食品法典将 必须采取严格的合规举措。该计划将制定书面的主动管理 控制倡议，如果被行业参与者采纳，将提供费用减免作为奖励。 最后，CHFS将通过评估， 培训和奖励项目的有效性，以及评估促进 风险因素，提高检查效率。在一年内实现这些目标， 推进计划1、2、3和6的标准化，从而减少风险因素 与食源性疾病有关。该项目的继续将包括评估和 改进，以及分享成功的方法。该计划计划将参与FDA 在未来几年内进行零售食品风险因素研究，该研究将为 持续改进。

A Multifaceted Approach to Implementing Innovative Industry/Regulatory Strategies to Reduce the Occurrence of Contributing Risk Factors Associated with Foodborne Illness The Pima County Health Department Consumer Health and Food Safety Program (CHFS or the Program) proposes this project to advance conformance with the Voluntary National Retail Food Regulatory Program Standards (FDA VNRFRPS) and therefore to reduce the occurrence of foodborne illness risk factors. It is the mission of the Health Department to ensure the health, safety, and well-being of our community through leadership, collaboration, and education. This project will utilize collaboration with the FDA in order to achieve conformance with the national standard of food safety programs. First, CHFS will expand its employee training program to include uniform and innovative corrective actions, such as culturally competent instructional multimedia in order to overcome language barriers. Second, upcoming adoption of the 2013 FDA Food Code will necessitate rigorous compliance initiatives. The Program will develop written Active Managerial Control Initiatives, which if adopted by industry participants, will provide fee reductions as incentives. Finally, CHFS will contribute to improvement of the Retail Program Standards by evaluating effectiveness of both training and incentive projects, as well as by assessing trends in contributing risk factors to improve inspection efficiency. Achieving these goals within one year will substantially advance Standardization of Programs 1, 2, 3, and 6, which will in turn reduce contributing risk factors associated with foodborne illness. Continuation of the project will include assessment and improvement, as well as sharing successful methods. The Program plans to participate in the FDA Retail Food Risk Factor Study within the next few years, which will achieve a statistical baseline for continued improvements.