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

RFA-FD-12-0 27项目摘要 格鲁吉亚公共卫生部通过县卫生委员会， 规管主要为以下目的而制备食物的食物服务机构： 即时消费。大约有26，441个允许的食品服务 在格鲁吉亚建立。DPH食品服务计划的使命是 以尽量减少食源性疾病。食物安全处的食物安全活动 该计划主要包括食品服务监管和例行检查 机构、调查食源性投诉和疾病、培训 环境卫生专家和教育食品服务业人员。的 本研究项目的目标是促进食品安全的长期改善 与食品服务计划有关的活动， 当地环境卫生专家的调查能力， 继续教育、标准化、食源性疫情调查培训， 和设备购买。 有助于实现这一目标的具体目标包括： 通过2009年版FDA食品法典， 除了设计，当地环境卫生专家的标准化 环境卫生劳动力发展的食品计划课程 确保食品服务检查的统一性。 确保环境卫生专家接受以调查为重点的培训 预防食源性疾病的新趋势和战略 确保当地、 州、联邦和工业界食品安全对应机构 确保与检查有关的基本支持设备和用品， 向环境卫生专家提供调查 评估食品服务计划对食源性疾病风险因素的影响 减少 该研究项目的预期成果包括诊断和调查 食品服务检查计划的差距，监测全州食品安全 指导政策制定的检查数据，动员与其他伙伴建立新的伙伴关系 公共卫生机构，以有效利用资源，并确保有能力和 标准化的环境卫生工作队伍，以进行有效的食品安全 检查，调查食源性疾病，实现食品安全目标 服务项目。这些项目成果的重点是实现预防 根据食品安全的先进理念， 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.