The Creation of an Educational Toolkit Designed to Reduce Foodborne Illness Risk Factors in Small Restaurants, High Risk Meat Markets, Flea Markets, and Mobile Food Establishments

 描述（由申请人提供）：建议建立一个EHS网络站点，由美国第三大县德克萨斯州哈里斯县内三个最大的政府管辖区组成。这些辖区共有23，700家固定零售和移动的食品企业，共有58名食品检查员，在当地一所大型大学、市、县流行病学家、健康教育工作者、视听技术专家、公共信息专家内拥有一个食品安全科学研究方案支持网络，并可与州和州实验室联系。该中心有能力并愿意在食源性疾病爆发调查期间收集环境数据，参与国家EHS网络研究，并实施自己的基于实践的研究。为了确保在努力减少哈里斯县食源性疾病风险因素方面的最大效率和有效性，哈里斯县EHS网络提出了一种非传统的食品安全培训技术，其形式是由非语言和双语培训辅助工具支持的行为矫正方法，适用于缺乏内部支持网络的小型零售食品企业，以促进和确保食品安全最佳实践。研究小组，包括在组织文化和多样性问题方面经验丰富的教授，将通过管理FDA食源性疾病风险因素调查，在哈里斯县的小型非法人餐馆，肉类市场，跳蚤市场食品机构和移动的食品机构的研究中确定最普遍的食源性疾病风险因素，通过对食品管理人员和食品处理人员进行知识调查，以及收集和分析食品和环境样本，将创建一个教育工具包，其中包括行为矫正方法以及双语和非语言培训材料，并在四种机构类型的样本中进行测试。研究小组将通过在培训干预后重新进行知识和风险因素调查，根据需要修改行为矫正方法和培训辅助工具，评估和分析工具包的有效性。教育工具包将以电子方式提供，供其他司法管辖区和管理人员简单快捷地应用。该提案中基于实践的研究意义重大，因为通过使用建模和非语言培训辅助工具开发行为矫正培训方法，以满足具有不同食品处理人员的小型食品运营的需求，将有助于确保食品安全不仅是学习，但这些知识正在转化为实践，并纳入标准操作程序和食品安全文化。

 DESCRIPTION (provided by applicant): An EHS-Net site is proposed consisting of the three largest governmental jurisdictions within Harris County, Texas, the third largest county in the United States. The jurisdictions, responsible for a total of 23,700 fixed retail and mobile food establishments with a combined force of 58 food inspectors, have a support network of a food safety science research program within a large local university, city and county epidemiologists, health educators, audio-visual technologists, public information specialists, and access to state and state laboratories. The site is capable and willing to collect environmental data during foodborne illness outbreak investigations, participate in national EHS-Net studies, and implement its own practice-based research study. To ensure maximum efficiency and effectiveness in its efforts to reduce foodborne illness risk factors in Harris County, the Harris County EHS-Network proposes a non-conventional food safety training technique in the form of behavior modification methods supported by non-verbal and bilingual training aids for small retail food establishment that lack an internal support network to promote and ensure food safety best practices. The research team, including professors experienced in organizational culture and diversity issues, will identify the most prevalent foodborne illness risk factors in a study of small, non-incorporated restaurants, meat markets, flea market food establishments and mobile food establishments in Harris County by administering the FDA foodborne illness risk factor survey, a knowledge-based survey for food managers and food handlers as well as by collecting and analyzing food and environmental samples. An educational toolkit consisting of behavior modification methods and bi-lingual and non-verbal training materials will be created and tested at a sample of the four establishment types. The research team will assess and analyze the effectiveness of the toolkit through re-administration of the knowledge and risk factor surveys after the training intervention, modifying the behavior modification methods and training aids as needed. The educational toolkit will be available through electronic means for simple and fast application by other jurisdictions and managers. The practice-based research in this proposal is significant because developing behavior modification training methods through the use of modeling and non-verbal training aids tailored to meet needs of small food operations with a diverse population of food handlers will help ensure that food safety is not only being learned, but the knowledge is being translated into practice and incorporated into standard operating procedures and into a culture of food safety.