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

实施创新型行业/监管的多方面方法 减少相关致病风险因素发生的策略 患有食源性疾病 皮马县卫生局消费者健康和食品安全计划(CHFS或 计划)提出了该项目，以促进与国家自愿零售食品的一致性 管理程序标准(FDA VNRFRPS)，从而减少 食源性疾病的危险因素。卫生署的使命是确保健康、安全和 通过领导力、协作和教育，促进我们社区的发展和福祉。这个项目将 利用与FDA的合作，以达到食品国家标准的一致性 安全计划。首先，CHFS将扩大其员工培训计划，将制服和 创新的纠正行动，例如具有文化能力的教学多媒体，以便 克服语言障碍。第二，即将通过的2013年FDA食品法规将 需要严格的合规计划。该计划将发展书面的积极管理 如果行业参与者采纳控制措施，将提供减费作为激励。 最后，CHFS将通过评估为改进零售计划标准做出贡献 培训和奖励项目的有效性，以及通过评估捐款趋势 风险因素，提高检查效率。在一年内实现这些目标将大大 推进方案1、方案2、方案3和方案6的标准化，这将反过来减少促成风险的因素 与食源性疾病有关。项目的继续实施将包括评估和 改进，以及分享成功的方法。该计划计划参加FDA 在未来几年内进行零售食品风险因素研究，这将达到以下统计基线 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.