2010 Food Safety Education Conference. - Food Safety and ...
2010 Food Safety Education Conference. - Food Safety and ...
2010 Food Safety Education Conference. - Food Safety and ...
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1<br />
<strong>2010</strong> <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> <strong>Conference</strong><br />
Advancements in<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong>:<br />
Trends, Tools <strong>and</strong> Technologies<br />
march 23–26, <strong>2010</strong><br />
Hyatt regency Atlanta<br />
Atlanta, georgia<br />
Hosted by<br />
Con FE r E n CE Progr A m
Welcome to Advancements in <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong>: Trends, Tools <strong>and</strong><br />
Technologies, sponsored by the <strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection Service of the<br />
US Department of Agriculture <strong>and</strong> nSF International.<br />
The goal of this conference is to provide a dialogue on the most<br />
current research, best practices <strong>and</strong> strategies for reducing foodborne<br />
illness through consumer education. This conference provides an<br />
opportunity to exchange ideas, share resources <strong>and</strong> network with a<br />
growing corps of food safety education professionals who are helping<br />
consumers change their behaviors to reduce the risk of foodborne<br />
illness. <strong>Conference</strong> highlights include:<br />
Preconference Workshops. Preconference workshops on Tuesday, covering a wide range of topics,<br />
provide in-depth information on issues important to your continuing professional development.<br />
Plenary Sessions. Keynote <strong>and</strong> plenary sessions form the foundation of the conference. Causes <strong>and</strong><br />
Casualties presentations will provide extended discussion of the latest foodborne illness <strong>and</strong> surveillance<br />
research <strong>and</strong> data, chronic consequences of foodborne illness, new estimates of the burden of illness, <strong>and</strong><br />
the trace back of foodborne illness outbreaks to the source of contamination. The Wednesday afternoon<br />
plenary session will highlight trends in consumers’ food safety behaviors as identified by the joint efforts of<br />
the USDA <strong>and</strong> the FDA. Thursday features plenary presentations on product recalls <strong>and</strong> social marketing<br />
campaigns. On Friday, as we close the conference, the plenary sessions will highlight social media <strong>and</strong><br />
how they can be used to extend the reach of food safety messages, <strong>and</strong> food safety culture in retail.<br />
Breakout Sessions. Something for everyone! On each day of the<br />
conference you will find eight parallel concurrent sessions – a total of 40<br />
breakout sessions over the course of the three days. There are 120<br />
different presentations from more than 100 individuals. Sessions focus on<br />
one of the seven conference themes: Behavioral <strong>and</strong> Attitudinal Research;<br />
Causes <strong>and</strong> Casualties – <strong>Food</strong>borne Illness Surveillance, Statistics <strong>and</strong><br />
Epidemiology; Partnerships <strong>and</strong> Colaborations; the Role of <strong>Food</strong> Service<br />
<strong>and</strong> Retail; the Role of Technology in Consumer <strong>Education</strong>; Social<br />
Marketing Trends <strong>and</strong> Consumer Outreach <strong>and</strong> Tapping the Medical<br />
Community.<br />
Poster Presentations <strong>and</strong> <strong>Education</strong>al Exhibits. Visit 34 poster<br />
presentations <strong>and</strong> five educational exhibits focused on conference themes<br />
during the special exhibits <strong>and</strong> poster times on Wednesday afternoon<br />
<strong>and</strong> evening. Get first-h<strong>and</strong> information from presenters <strong>and</strong> exp<strong>and</strong> your<br />
network.<br />
Exhibit Hall. In addition to the educational exhibits, other exhibitors will showcase equipment, services,<br />
<strong>and</strong> organizations critical to improved food safety <strong>and</strong> food safety education. The Exhibit Hall is open on<br />
Wednesday <strong>and</strong> Thursday.<br />
Networking Opportunities. Additional networking opportunities have been built into the conference<br />
schedule, including two evening receptions — one at the hotel <strong>and</strong> one at the CNN Center — <strong>and</strong> daily<br />
continental breakfasts <strong>and</strong> luncheons. The hotel’s downtown Atlanta location lets you find fun <strong>and</strong> convenient<br />
places to arrange your own meetings <strong>and</strong> outings.<br />
Provide Feedback. This conference was designed with you in mind. We compiled comments <strong>and</strong><br />
feedback from past conferences to create structure <strong>and</strong> content of this event. To help with future planning,<br />
please complete the conference evaluation <strong>and</strong> leave it at the conference registration desk or on your chair<br />
as you leave the final plenary session.<br />
Thank you for attending. If you have any issues or comments, please contact:<br />
Robert T. Tuverson Stan Hazan<br />
Director, <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> Staff Senior Director, Regulatory Affairs<br />
Office of Public Affairs <strong>and</strong> Consumer <strong>Education</strong> NSF International<br />
USDA/<strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection Service 734.769.5105<br />
301.344.4747 hazan@nsf.org<br />
Robert.Tuverson@fsis.usda.gov
C O N T E N T S 1<br />
<strong>Conference</strong> Highlights............................................................. Inside Cover<br />
Welcome.............................................................................................2<br />
Acknowledgements................................................................................4<br />
Preconference Workshops.......................................................................5<br />
<strong>Conference</strong> Program<br />
Wednesday, March 24...............................................................8<br />
Thursday, March 25 .................................................................12<br />
Friday, March 26.....................................................................22<br />
Posters <strong>and</strong> <strong>Education</strong>al Exhibits .............................................................25<br />
Exhibits..............................................................................................29<br />
Exhibit <strong>and</strong> Poster Floor Plan ..................................................................32<br />
Presenter Index....................................................................................33<br />
Sponsor Profiles...................................................................................39<br />
Continuing <strong>Education</strong> ..........................................................................41<br />
Map of Hotel .....................................................................................43<br />
Breakout Session Listing ........................................................................44<br />
<strong>Conference</strong> at a Glance.................................................. Inside Back Cover
PRE CONF<br />
WORKSHOPS<br />
2<br />
W E L C O M E F R O M U S D A
W E L C O M E F R O M N S F 3<br />
PRE CONF<br />
WORKSHOPS
4 A C K N O W L E D G E M E N T S<br />
Robert T. Tuverson, <strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection Service, US Department of Agriculture, Co-Chair<br />
Stan Hazan, NSF International, Co-Chair<br />
We want to thank the following individuals who have provided guidance, expertise <strong>and</strong> creativity to make this conference a success.<br />
Without their generous contributions, this conference would not have been possible.<br />
Janice Adams-King, FDA<br />
Sharunda Buchanan, CDC<br />
Patricia Buck, Center for <strong>Food</strong>borne Illness<br />
Research <strong>and</strong> Prevention<br />
Katie Burns, International <strong>Food</strong> Information<br />
Council<br />
Tom Chestnut, NSF International<br />
Cynthia Clifton, Produce Marketing<br />
Association<br />
Mildred Cody, Georgia State University<br />
Marjorie Davidson, FDA<br />
Louise Dickerson, FDA<br />
Eileen Dykes, USDA/FSIS<br />
Erin Edgerton, CDC<br />
Michelle Everett, USDA/FSIS<br />
Nelson Fabian, National Environmental<br />
Health Association<br />
Shelley Feist, Partnership for <strong>Food</strong> <strong>Safety</strong><br />
<strong>Education</strong><br />
Anthony Flood, International <strong>Food</strong><br />
Information Council<br />
Angela Fraser, Clemson University<br />
Additional thanks go to those who agreed to serve on the abstract screening committees. These individuals volunteered their time to review<br />
the hundreds of abstract proposals submitted, recommend which abstracts should be included, <strong>and</strong> assist in creating the complex <strong>and</strong><br />
comprehensive schedule of oral <strong>and</strong> poster presentations <strong>and</strong> exhibits you will enjoy over the next several days.<br />
Janice Adams-King, FDA<br />
Barbara Almanaz, Purdue University<br />
Lawrence Bachorik, FDA<br />
Sheryl Cates, RTI International<br />
Mildred Cody, Georgia State University<br />
Kristin Delea, CDC<br />
Eileen Dykes, USDA/FSIS<br />
Am<strong>and</strong>a Eamich, USDA/FSIS<br />
Erin Edgerton, CDC<br />
Michelle Everett, USDA/FSIS<br />
Shelley Feist, Partnership for <strong>Food</strong> <strong>Safety</strong><br />
<strong>Education</strong><br />
Anthony Flood, International <strong>Food</strong><br />
Information Council<br />
Angela Fraser, Clemson University<br />
John Guzewich, FDA/CFSAN<br />
Elisabeth Hagen, USDA/FSIS<br />
Jeanne Gleason, New Mexico State<br />
University<br />
Robert Gravani, Cornell University<br />
Elisabeth Hagan, USDA/FSIS<br />
Brenda Halbrook, USDA/FNS<br />
Judy Harrison, University of Georgia<br />
Marion Hinners, USDA/FNS<br />
Kristin Holt, USDA/FSIS<br />
Elizabeth Jones, NSF International<br />
Mark Kantor, University of Maryl<strong>and</strong><br />
Donna Karlsons, USDA/FSIS<br />
Patricia Kendall, Colorado State University<br />
Alan Levy, FDA<br />
Holly McPeak, HHS<br />
Kathy Means, Produce Marketing<br />
Association<br />
Lydia Medeiros, Ohio State University<br />
Barbara O’Brien, USDA/FSIS<br />
Terry Osner, National Environmental Health<br />
Association<br />
Christine Prue, CDC<br />
Brenda Halbrook, USDA/FNS<br />
Roberta Hammond, Bureau of Community<br />
Environmental Health<br />
Craig Hedberg, University of Minnesota<br />
Kristin Holt, USDA/FSIS<br />
Mark Kantor, University of Maryl<strong>and</strong><br />
Patricia Kendall, Colorado State University<br />
Amy L<strong>and</strong>o, FDA<br />
Alan Levy, FDA<br />
Holly McPeak, HHS<br />
Lydia Medeiros, Ohio State University<br />
Barbara O’Brien, USDA/FSIS<br />
Christine Prue, CDC<br />
Vince Radke, CDC<br />
Charlie Santerre, Purdue University<br />
Vince Radke, CDC<br />
Kerry Robinson, International <strong>Food</strong><br />
Information Council<br />
Sherrie Rosenblatt, National Turkey<br />
Federation<br />
Stephanie Saullo, American Dietetic<br />
Association<br />
Jorgen Schlundt, World Health Organization<br />
Anna Schmitt-Reichert, NSF International<br />
Holli Seitz, CDC<br />
Howard Seltzer, FDA/CFSAN<br />
Jan Singleton, USDA/NIFA<br />
Jeannie Sneed, USDA/FNS<br />
Ewen Todd, Michigan State University<br />
Diane VanLonkhuyzen, USDA/FSIS<br />
Jennifer Weber, American Dietetic<br />
Association<br />
CiCi Williamson, USDA/FSIS<br />
Gerry Wojtala, Michigan Department of<br />
Agriculture<br />
Stephanie Saullo, American Dietetic<br />
Association<br />
Anna Schmitt-Reichert, NSF International<br />
Holli Seitz, CDC<br />
Jan Singleton, USDA/NIFA<br />
Julia Smith-Easley, CDC<br />
Jeannie Sneed, USDA/FNS<br />
Theresa Stretch, National <strong>Food</strong> Service<br />
Management Institute<br />
Ewen Todd, Michigan State University<br />
Rebecca Vigue, FDA/CFSAN<br />
Jennifer Weber, American Dietetic<br />
Association<br />
<strong>Conference</strong> Planners, NSF International<br />
Cynthia Ellis<br />
Diane Henderson
8:00 AM–12:00 PM<br />
<strong>Food</strong> Allergies: Trends, Issues<br />
<strong>and</strong> Opportunities, Part I<br />
❖ Dunwoody<br />
Jeannie Sneed, USDA/<strong>Food</strong> <strong>and</strong> Nutrition Service; Amy<br />
Branum, CDC; Felicia Billingslea, Stephano Luccioli <strong>and</strong><br />
Rebecca Vigue, FDA; Julia Bradsher, Eleanor Garrow-<br />
Majka <strong>and</strong> Chris Weiss, <strong>Food</strong> Allergy <strong>and</strong> Anaphylaxis<br />
Network (FAAN); Brenda Z. Greene, National School<br />
Boards Association; Amy Garcia, National Association<br />
of School Nurses; Cindy Hormel, Liberty Schools,<br />
Missouri; <strong>and</strong> Elizabeth Bugden, <strong>Food</strong> <strong>Safety</strong> Consultant<br />
Participants in this workshop will be able to identify<br />
trends in the incidence of food allergies, discuss food<br />
allergy issues that impact consumers, develop strategies<br />
for addressing food allergies in schools <strong>and</strong> develop<br />
food allergy education messages for consumers <strong>and</strong><br />
foodservice workers.<br />
HACCP Manager Certification<br />
Course—The Process Approach<br />
to HACCP, Part I<br />
❖ Courtl<strong>and</strong><br />
Roy Costa, Environ Health Associates, Inc.<br />
With foodborne illness outbreaks occurring weekly in<br />
the United States, retail operations need to protect their<br />
liability <strong>and</strong> livelihood by implementing food safety<br />
management plans to reduce the risk of becoming<br />
involved in a foodborne illness outbreak. The HACCP<br />
Manager Certification Course is designed for NEHA<br />
trainers, students <strong>and</strong> current foodservice professionals<br />
working in retail foodservice operations which include:<br />
restaurants, hotels, schools, grocery stores, corporate<br />
dining operations, hospitals, retirement living facilities,<br />
senior feeding, caterers, cruise ship dining <strong>and</strong> any<br />
individual who provides food safety management<br />
oversight in a foodservice operation. This course will<br />
provide participants with the information necessary to<br />
implement an effective food safety management system<br />
in a retail foodservice operation. The course will teach<br />
students how to identify, assess <strong>and</strong> reduce or eliminate<br />
food safety risks by utilizing the Process Approach to<br />
HACCP. Students will have the option of taking a<br />
nationally recognized HACCP Manager Certification<br />
Exam at the end of the course.<br />
P R E C O N F E R E N C E W O R K S H O P S<br />
T U E S D A Y , M A R C H 2 3<br />
Train-the-Trainer, Part I<br />
❖ Greenbriar<br />
Jamie Stamey, HealthyAndSafe<strong>Food</strong>.com<br />
Proven: Training impacts food safety compliance!<br />
This participant-focused agenda provides key training<br />
essentials for increasing adult learning <strong>and</strong> retention<br />
through learner-focused involvement, developing<br />
<strong>and</strong> managing classroom sessions <strong>and</strong> using trainer<br />
techniques that add energy <strong>and</strong> emphasis to fundamental<br />
messages. The goal: New skills, enthusiasm <strong>and</strong><br />
confidence as a trainer.<br />
Using Social Media Tools<br />
During a <strong>Food</strong> Crisis, Part I<br />
❖ Piedmont<br />
Anthony Flood <strong>and</strong> Eric Mittenthal, International <strong>Food</strong><br />
Information Council; Holli Seitz, Ann Aikin <strong>and</strong> Jessica<br />
Schindelar, CDC; Sanjay Koyani, FDA; Robert Gravani,<br />
Cornell University; Steven Venette, University of Southern<br />
Mississippi; <strong>and</strong> Timothy Sellnow, University of Kentucky<br />
This interactive workshop is an introductory course<br />
designed for those wishing to exp<strong>and</strong> their knowledge<br />
<strong>and</strong> utilization of social media to communicate about<br />
food safety, especially during a food crisis event. This<br />
workshop will introduce you to the various types of<br />
social media, such as blogs, micro-blogs, social<br />
networking sites <strong>and</strong> mobile applications of social<br />
media, user-generated media, widgets, tagging <strong>and</strong><br />
more. You will also learn how these tools can be used to<br />
influence knowledge, attitudes <strong>and</strong> behaviors <strong>and</strong> how<br />
best to use social media as a food safety educational<br />
tool. Finally in a h<strong>and</strong>s-on section of this workshop, you<br />
will participate in a hypothetical food crisis event where,<br />
in a small group setting, you will develop food safety<br />
message(s) for a target audience utilizing the most<br />
appropriate social media tools learned during the<br />
workshop.<br />
Effective Employee Training:<br />
Underst<strong>and</strong>ing <strong>and</strong> Application<br />
of Adult Learning Principles<br />
❖ Roswell<br />
Theresa Stretch, National <strong>Food</strong> Service Management<br />
Institute<br />
This workshop introduces participants to adult learning<br />
principles <strong>and</strong> how to apply these principles to enhance<br />
employee training. It will add to the knowledge <strong>and</strong><br />
skills you already have. By underst<strong>and</strong>ing adult learning<br />
principles, you can prepare your learners to apply the<br />
skills they learn <strong>and</strong> enhance peak performance in the<br />
workplace. The seminar will include food safety <strong>and</strong><br />
emergency preparedness examples <strong>and</strong> school<br />
foodservice materials, but is applicable for anyone<br />
who desires to become a successful trainer.<br />
5<br />
PRECONFERENCE<br />
WORKSHOPS
PRECONFERENCE<br />
WORKSHOPS<br />
6<br />
Keys to Successful Grantsmanship<br />
During Difficult Economic Times<br />
❖ Fairlie<br />
Jeanne Gleason <strong>and</strong> Barbara Chamberlin, New Mexico<br />
State University<br />
Tough economic times often increase the competition<br />
for food safety funding. Now, more than ever before,<br />
it is important that you be creative in designing your<br />
proposed programs <strong>and</strong> very careful in preparing your<br />
proposal packet. This session will share ten keys to<br />
preparing successful grants for food safety programs.<br />
It will explain how to forge successful partnerships that<br />
can fund key parts of your program. It will also clarify the<br />
grant writing process with a simple step-by-step method.<br />
Beginners to seasoned, professional grant writers will<br />
walk away with useful suggestions for success in the<br />
upcoming funding season.<br />
12:00–1:00 PM<br />
Lunch (on your own)<br />
1:00–5:00 PM<br />
<strong>Food</strong> Allergies: Trends, Issues<br />
<strong>and</strong> Opportunities, Part II<br />
❖ Dunwoody<br />
HACCP Manager Certification<br />
Course–The Process Approach<br />
to HACCP, Part II<br />
❖ Courtl<strong>and</strong><br />
Train-the-Trainer, Part II<br />
❖ Greenbriar<br />
Using Social Media Tools During<br />
a <strong>Food</strong> Crisis, Part II<br />
❖ Spring<br />
P R E C O N F E R E N C E W O R K S H O P S<br />
T U E S D A Y , M A R C H 2 3<br />
The <strong>Food</strong>-Safe Schools Action Guide:<br />
An Important Aspect of Wellness<br />
❖ Roswell<br />
Marion Hinners, USDA/<strong>Food</strong> <strong>and</strong> Nutrition Service;<br />
Elizabeth Bugden, <strong>Food</strong> <strong>Safety</strong> Consultant; Solange<br />
Morrissette, NCFSS Facilitator; <strong>and</strong> Vanessa De Arman,<br />
NEHA<br />
The workshop will present the <strong>Food</strong>-Safe Schools Action<br />
Guide, a resource toolkit that provides a practical team<br />
approach to managing several aspects of wellness such<br />
as preventing <strong>and</strong> h<strong>and</strong>ling foodborne illness outbreaks<br />
including norovirus, managing food allergies <strong>and</strong><br />
protecting food from intentional contamination.<br />
Social Media Planning <strong>and</strong> Practice<br />
for <strong>Food</strong> <strong>Safety</strong> Educators<br />
❖ Fairlie<br />
John Zimmerman, eRocketFuel, <strong>and</strong> Mark Marosits,<br />
Worldways Social Marketing<br />
Join social media <strong>and</strong> social marketing experts John<br />
Zimmerman <strong>and</strong> Mark Marosits for a dynamic, interactive<br />
social media training session. You’ll learn the core<br />
elements of social media <strong>and</strong> how to use them in your<br />
work in food safety, <strong>and</strong> you will get started on creating<br />
a social media plan for your organization. Take away<br />
tips, tools <strong>and</strong> technology insights that will increase your<br />
social media competence immediately.<br />
5 to 6:30 PM<br />
HACCP Manager Certification Course–<br />
The Process Approach to HACCP:<br />
Exam<br />
❖ Courtl<strong>and</strong><br />
6
7:00–8:00 AM<br />
Continental Breakfast/Exhibits<br />
❖ Centennial Pre-function/Exhibit Foyer<br />
8:00–9:00 AM<br />
Plenary I –Welcome<br />
❖ Centennial Ballroom II–III<br />
Jerold R. M<strong>and</strong>e, Deputy Under Secretary for <strong>Food</strong> <strong>Safety</strong>,<br />
USDA<br />
Kevan P. Lawlor, President <strong>and</strong> CEO, NSF International<br />
Janey Thornton, Deputy Under Secretary for <strong>Food</strong>,<br />
Nutrition <strong>and</strong> Consumer Services, USDA<br />
Rima F. Khabbaz, MD, Deputy Director for Infectious<br />
Diseases, CDC<br />
Michael R. Taylor, Deputy Commissioner for <strong>Food</strong>s, FDA<br />
9:00–10:00 AM<br />
Plenary II, Part 1–Causes <strong>and</strong><br />
Casualties: Estimating the Burden<br />
of <strong>Food</strong>borne Diseases<br />
❖ Centennial Ballroom I–II<br />
Moderators: David Goldman, MD, USDA/<strong>Food</strong> <strong>Safety</strong><br />
<strong>and</strong> Inspection Service<br />
Christopher Braden, MD, CDC<br />
Presenters: Claudia Stein, MD, World Health<br />
Organization<br />
Barbara Mahon, CDC<br />
This session will begin with a look at the estimated global<br />
burden of foodborne disease, reminding us why food<br />
safety education is important <strong>and</strong> why efforts to improve<br />
food safety must be global. The CDC’s approach to<br />
estimating the burden of foodborne illness in the US<br />
will also be presented.<br />
10:00–10:30 AM<br />
Break/Exhibits<br />
❖ Centennial Pre-Function/Exhibit Hall<br />
10:30 AM–12:00 PM<br />
Plenary II, Part 2–Causes <strong>and</strong><br />
Casualties: Gathering, Analyzing <strong>and</strong><br />
Learning from the Data<br />
Centennial Ballroom I–II<br />
Moderators: Christine Prue, CDC<br />
Sherri McGarry, FDA<br />
Presenters: Olga Henao, CDC<br />
Timothy Jones, Tennessee Department<br />
of Health<br />
Caroline Smith DeWaal, Center for Science<br />
in the Public Interest<br />
Jean Buzby, USDA/Economic Research<br />
Service<br />
C O N F E R E N C E P R O G R A M<br />
W E D N E S D A Y , M A R C H 2 4<br />
Panelists: Frank Busta, University of Minnesota<br />
Susan Grooters, Safe Tables Our Priority<br />
(STOP)<br />
Susan Lance, Georgia Division of Public<br />
Health<br />
Joan Menke-Schaenzer, ConAgra <strong>Food</strong>s<br />
This session will explore trends in diseases caused<br />
by pathogens that are transmitted commonly by food.<br />
Opportunities <strong>and</strong> challenges faced by state <strong>and</strong> local<br />
health departments, as they identify <strong>and</strong> investigate<br />
food outbreaks, will also be discussed. Information<br />
that consumer groups need from the government <strong>and</strong><br />
industry to educate consumers <strong>and</strong> affect policy will be<br />
presented, along with an estimate of the costs associated<br />
with illnesses caused by foodborne pathogens. Finally,<br />
a group of panelists, from a broad cross-section of<br />
professions <strong>and</strong> organizations, will focus on the<br />
implications <strong>and</strong> applications of the data <strong>and</strong><br />
science to food safety education.<br />
12:00–1:30 PM<br />
Luncheon Keynote Presentations<br />
❖ Regency VI–VII<br />
Tom Vilsack, Secretary of Agriculture (via video<br />
presentation)<br />
Alfred Almanza, Administrator, <strong>Food</strong> <strong>Safety</strong> <strong>and</strong><br />
Inspection Service, USDA<br />
Jerold R. M<strong>and</strong>e, Deputy Under Secretary for <strong>Food</strong> <strong>Safety</strong>,<br />
USDA<br />
Michael R. Taylor, Deputy Commissioner for <strong>Food</strong>s, FDA<br />
1:30–3:00 PM<br />
BREAKOUT SESSIONS<br />
Social Media Tools <strong>and</strong> Opportunities<br />
❖ Courtl<strong>and</strong><br />
New Technologies for New Audiences<br />
Jeanne Gleason, Barbara Chamberlin <strong>and</strong> Pamela<br />
Martinez, New Mexico State University<br />
As consumers become more technology savvy, we must<br />
employ higher quality <strong>and</strong> more interactive delivery<br />
methods to reach them. This session will explore social<br />
media forums, such as Twitter <strong>and</strong> Facebook, <strong>and</strong> media<br />
repositories, such as YouTube, as ways to reach today’s<br />
clientele with your food safety messages. Learn how easy<br />
it is to upload your own food safety materials <strong>and</strong> to<br />
harness the power of social media.<br />
<strong>Food</strong> <strong>Safety</strong> Information Management<br />
in the Age of Twitter<br />
Jimmy Liu, USDA/National Agricultural Library <strong>Food</strong><br />
<strong>Safety</strong> Information Center<br />
Learn how the USDA National Agricultural Library <strong>Food</strong><br />
<strong>Safety</strong> Information Center is using Web 2.0 technologies<br />
such as RSS feeds, widgets, mashups, micro-blogs <strong>and</strong><br />
wikis to collect, filter, visualize <strong>and</strong> disseminate food<br />
safety information to relevant stakeholders. In addition,<br />
case studies, lessons learned <strong>and</strong> potential pitfalls will<br />
be shared.<br />
7<br />
WEDNESDAY<br />
PROGRAM
WEDNESDAY<br />
PROGRAM<br />
8<br />
I Updated My Facebook Status to<br />
“I just got food poisoning”—Using<br />
Social Networking Services (SNS) to<br />
Communicate <strong>Food</strong> <strong>Safety</strong> Risks<br />
Benjamin Chapman, North Carolina State University<br />
An estimated 60% of American adults use social<br />
networking services such as Facebook, Twitter <strong>and</strong><br />
blogs. An opportunity exists to utilize these communities<br />
to engage individuals around foodborne risks. By<br />
examining recent outbreaks, a catalogue of social<br />
network mediums including the strategies utilized at<br />
barfblog.com will be discussed.<br />
Targeting At-Risk Audiences 1<br />
❖ Dunwoody<br />
<strong>Food</strong> <strong>Safety</strong> Advice Given by Health<br />
Care Providers to Pregnant Women<br />
Conrad Choiniere, FDA<br />
The author will present the results of an FDA survey<br />
of health care providers <strong>and</strong> WIC educators. He will<br />
discuss the advice these professionals give to women<br />
about reducing the risks of methyl mercury, listeriosis <strong>and</strong><br />
toxoplasmosis during pregnancy, as well as preferences<br />
for receiving <strong>and</strong> disseminating food safety information<br />
from the FDA.<br />
<strong>Food</strong> <strong>Safety</strong> Evaluation of Sack Lunches<br />
of Preschool Children in Child Care<br />
Centers: A Critical Need for <strong>Education</strong><br />
of Parents<br />
Margaret Briley, The University of Texas at Austin<br />
Research of preschool children’s sack lunches revealed a<br />
critical need for education of parents, staff <strong>and</strong> teachers<br />
in child care centers in the prevention of foodborne illness<br />
in young children. Preparation, storage <strong>and</strong> serving<br />
methods must be addressed to reduce illness in this<br />
vulnerable population.<br />
Green Apple Tales: Keeping the<br />
World Safe from <strong>Food</strong>borne Illness...<br />
One Story at a Time<br />
Cindy Rice, Eastern Mass <strong>Food</strong> <strong>Safety</strong><br />
Stories can be very effective tools in delivering food<br />
safety messages to children. Meet “Delilah” <strong>and</strong> learn<br />
how we can keep families safe from foodborne illness,<br />
one story at a time. Study of parents’ food safety<br />
knowledge <strong>and</strong> practices will be discussed as well as<br />
how parents/adults may also benefit from these reading<br />
strategies.<br />
C O N F E R E N C E P R O G R A M<br />
W E D N E S D A Y , M A R C H 2 4<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> for Special<br />
Needs Students in High School <strong>and</strong><br />
Transition Centers<br />
Lori Pivarnik <strong>and</strong> Martha Patnoad, University of Rhode<br />
Isl<strong>and</strong><br />
Using partnerships/collaborations to develop <strong>and</strong><br />
implement a comprehensive food safety education<br />
program, based on Fight BAC! ® principles, for special<br />
needs students in high school <strong>and</strong> transition centers.<br />
<strong>Food</strong> <strong>Safety</strong>: The Environmental<br />
Health Connection<br />
❖ Fairlie<br />
The Role of Environmental Assessments<br />
in Underst<strong>and</strong>ing <strong>Food</strong>borne Illness<br />
Outbreaks<br />
Kristin Delea <strong>and</strong> Carol Selman, CDC<br />
This presentation will introduce Environmental Health<br />
Specialist Network (EHS-Net) <strong>and</strong> explain how EHS-Net<br />
collects data from environmental assessments during food<br />
<strong>and</strong> waterborne outbreaks to identify <strong>and</strong> recognize<br />
environmental antecedents <strong>and</strong> contributing factors for<br />
outbreaks. This data contributes to making science-based<br />
recommendations <strong>and</strong> can be used to support policy <strong>and</strong><br />
achieve health promotion goals.<br />
Environmental Health Specialist<br />
Network (EHS-Net): Increasing Our<br />
Underst<strong>and</strong>ing of Restaurant Worker<br />
<strong>Food</strong> <strong>Safety</strong> Behavior<br />
Laura Brown, CDC<br />
EHS-Net has conducted several studies that have<br />
identified factors associated with food workers' food<br />
safety behavior. This presentation describes these findings<br />
in detail. For example, one study found that food workers<br />
were less likely to report working while ill if their<br />
restaurant had food workers on call.<br />
Environmental Health Specialists<br />
Network Ill <strong>Food</strong> Worker Study—<br />
Factors Affecting <strong>Food</strong> Workers’<br />
Decisions to Work or Stay Home<br />
Alice Green, Tennessee Department of Health<br />
EHS-Net, a cooperative project involving CDC <strong>and</strong><br />
nine states, administered a st<strong>and</strong>ardized survey to food<br />
workers in EHS-Net sites. Workers were asked about<br />
experience, sick pay, recall of symptoms the last time<br />
they worked or stayed home ill, <strong>and</strong> barriers to staying<br />
home when ill.
Environmental Antecedents to<br />
<strong>Food</strong>borne Outbreaks: EHS-Net<br />
<strong>Food</strong>borne Outbreak Study<br />
Carolyn Monteilh <strong>and</strong> Kristin Delea, CDC<br />
The EHS-Net <strong>Food</strong>borne Outbreak Study focuses on<br />
environmental antecedents to outbreaks in foodservice<br />
establishments. The presentation will introduce this<br />
longitudinal study, describe the collaboration of CDC,<br />
FDA, EPA <strong>and</strong> nine states in study development <strong>and</strong> data<br />
collection, <strong>and</strong> present pilot phase data related to<br />
environmental antecedents in 244 outbreaks.<br />
Labeling of <strong>Food</strong> Products<br />
for Consumers<br />
❖ Greenbriar<br />
Labels Are for Shopping<br />
Alan Levy, FDA<br />
The behavior context in which consumers typically<br />
encounter food product labels is shopping. The<br />
implications of this need to be understood by anyone<br />
who wants to insure that labeling informs consumer<br />
decisions. The dem<strong>and</strong>s of shopping, particularly on<br />
information search <strong>and</strong> cognitive effort, constrain how<br />
consumers process <strong>and</strong> respond to label information.<br />
Consumers as shoppers are not optimizing utility<br />
calculators as is often assumed, but instead are prone<br />
to heuristic shortcuts based on prior knowledge <strong>and</strong><br />
experience. The implications of how people shop on the<br />
design <strong>and</strong> limitations of labels will be discussed with<br />
examples taken from recent FDA experimental labeling<br />
research.<br />
Safe H<strong>and</strong>ling Messages on <strong>Food</strong><br />
Products: Opportunities <strong>and</strong> Limitations<br />
Shelley Feist, Partnership for <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong><br />
While nutrition labeling is an area of much debate, the<br />
appearance of safe food h<strong>and</strong>ling messages on food<br />
products is an area less explored. This presentation will<br />
discuss the Partnership for <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong>’s<br />
consumer research findings related to the meat <strong>and</strong><br />
poultry safe food h<strong>and</strong>ling label <strong>and</strong> alternatives, as well<br />
as other ways safe h<strong>and</strong>ling information appears on food<br />
products.<br />
The “Nets” <strong>and</strong> CIFOR<br />
❖ Kennesaw<br />
This session will highlight several public health<br />
networks <strong>and</strong> the Council to Improve <strong>Food</strong>borne<br />
Outbreak Response (CIFOR). Participants will gain an<br />
underst<strong>and</strong>ing of the focus of each network <strong>and</strong> CIFOR<br />
<strong>and</strong> the data <strong>and</strong> information each generates.<br />
Moderators: Kristin Holt, USDA <strong>and</strong> Arthur Liang, MD,<br />
CDC<br />
C O N F E R E N C E P R O G R A M<br />
W E D N E S D A Y , M A R C H 2 4<br />
PulseNet<br />
Peter Gerner-Smidt, CDC<br />
OutbreakNet <strong>and</strong> the National<br />
Outbreak Reporting System<br />
Ian Williams <strong>and</strong> Karen Herman, CDC<br />
<strong>Food</strong>Net<br />
Mary Patrick, CDC<br />
CaliciNet<br />
Aron Hall, CDC<br />
CIFOR<br />
Joseph Russell, CIFOR<br />
Work Force Training:<br />
Crossing Language Barriers–<br />
The Role of <strong>Food</strong> Service<br />
❖ Piedmont<br />
Assessment of <strong>Food</strong> <strong>Safety</strong> Training<br />
Programs for Meat Industry Employees<br />
Sherrlyn Olsen, Iowa State University<br />
Teaching food h<strong>and</strong>ling techniques is problematic with<br />
the rapid influx of non-English speaking persons into food<br />
processing sectors. In this study, English- <strong>and</strong> Spanishspeaking<br />
adults participated in a pre-employment food<br />
safety training program that was taught in English <strong>and</strong><br />
also translated for the Spanish-speaking population.<br />
Evaluation of Online Health Inspection<br />
Reports Indicates <strong>Food</strong> <strong>Safety</strong> Practices<br />
Lacking in Ethnic <strong>and</strong> Independent<br />
Restaurants in Kansas<br />
Junehee Kwon, Kevin Roberts <strong>and</strong> Pei Liu, Kansas State<br />
University<br />
Detailed findings from health inspection reports of<br />
924 r<strong>and</strong>omly selected restaurants in Kansas will be<br />
discussed. Researchers identified critical, non-critical <strong>and</strong><br />
behavior-related food code violations <strong>and</strong> will suggest<br />
training needs for various ethnic, non-ethnic, independent<br />
<strong>and</strong> chain restaurants.<br />
Modifying the Behavior of <strong>Food</strong><br />
Workers Using <strong>Education</strong>al Materials<br />
<strong>and</strong> Methods Designed for Oral Culture<br />
Learners<br />
Alan Tart, FDA<br />
This presentation will discuss new, innovative methods<br />
<strong>and</strong> materials to improve the effectiveness of food safety<br />
training related to employee health <strong>and</strong> hygiene, cross<br />
contamination, hot/cold holding <strong>and</strong> cooling.<br />
9<br />
WEDNESDAY<br />
PROGRAM
WEDNESDAY<br />
PROGRAM<br />
10<br />
Chinese-Language <strong>Food</strong> <strong>Safety</strong> Training<br />
Program for <strong>Food</strong>service Workers<br />
Angela Fraser, Clemson University, <strong>and</strong> Jeanne Gleason,<br />
New Mexico State University<br />
Chinese-language foodservice workers represent a large<br />
segment of the foodservice industry. Learn how to use<br />
Chinese-language food safety education materials based<br />
on the 2005 <strong>Food</strong> Code in English-language or Chineselanguage<br />
food safety trainings.<br />
Attribution of <strong>Food</strong>borne<br />
Illness to Sources<br />
❖ Roswell<br />
Approaches to Attribute Illness<br />
to <strong>Food</strong> Sources<br />
Dana Cole, CDC<br />
<strong>Food</strong>borne diseases continue to be an important cause<br />
of morbidity <strong>and</strong> mortality in the United States. Fully <strong>and</strong><br />
accurately describing the causes <strong>and</strong> resultant burden<br />
of foodborne illness is challenging, but the attribution of<br />
foodborne illnesses to specific food sources <strong>and</strong> settings<br />
is critical for risk analyses. Attribution of foodborne<br />
illnesses can be done at several points in the farm-to-fork<br />
continuum <strong>and</strong> may utilize a wide variety of data<br />
<strong>and</strong> epidemiologic studies to inform estimates. The<br />
development of attribution models using a wide array of<br />
data sources <strong>and</strong> model inputs provides information not<br />
otherwise available that is critical to the evaluation of the<br />
economic impact of foodborne diseases <strong>and</strong> to the<br />
development of food safety policy.<br />
FSIS Attribution Methodology<br />
Erin Dreyling, USDA/<strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection Service,<br />
<strong>and</strong> Curtis Travis, Consultant<br />
FSIS will present an overview of its proposed approach<br />
to attribution for estimating the illness burden from FSIS<br />
regulated products. FSIS utilizes the CDC outbreak data<br />
to estimate attribution for those products. FSIS intends to<br />
use its attribution estimates to establish performance goals<br />
<strong>and</strong> objectives <strong>and</strong> to inform resource allocation.<br />
Report on WHO <strong>Food</strong>borne Disease<br />
Burden Epidemiology Reference Group<br />
(FERG) Source Attribution Task Force<br />
Tine Hald, National <strong>Food</strong> Institute, Technical University<br />
of Denmark, <strong>and</strong> Claudia Stein, MD, World Health<br />
Organization<br />
This presentation will focus on the background, methods<br />
<strong>and</strong> up-to-date progress of the WHO initiative to estimate<br />
the relative contribution of different sources, including<br />
food, to the global burden of foodborne diseases.<br />
C O N F E R E N C E P R O G R A M<br />
W E D N E S D A Y , M A R C H 2 4<br />
Using Expert Elicitation to Inform<br />
<strong>Food</strong> Attribution of <strong>Food</strong>borne Illness<br />
S<strong>and</strong>ra Hoffmann, Resources for the Future<br />
US foodborne illness risk analysis would benefit<br />
greatly from better information on the relationship<br />
between the incidence of foodborne illness <strong>and</strong> exposure<br />
to foodborne pathogens. In this study, expert elicitation<br />
was used to attribute US foodborne illnesses caused by<br />
the nine <strong>Food</strong>Net pathogens, Toxoplasma gondii <strong>and</strong><br />
noroviruses to consumption of foods in 11 broad<br />
categories. Forty-two nationally recognized food safety<br />
experts responded to a formal written expert elicitation<br />
survey. For each pathogen, respondents gave their best<br />
estimate of the distribution of foodborne illnesses<br />
associated with each of the food categories <strong>and</strong> the<br />
90% confidence bounds on each of their estimates.<br />
Based on the work of Paul Mead <strong>and</strong> his co-authors,<br />
food attribution percentage estimates from this study were<br />
used to attribute case, hospitalization <strong>and</strong> death<br />
incidence estimates to foods according to pathogen.<br />
Lessons from the Application of<br />
Attribution to Real-World Policy<br />
Questions<br />
Michael Batz, University of Florida<br />
Improving our knowledge of the attribution of foodborne<br />
illnesses to the foods <strong>and</strong> other vehicles for infection is a<br />
critical piece of moving towards a more preventative<br />
food safety system. Just as it is important to underst<strong>and</strong><br />
the various analytical approaches to estimating the<br />
portion of foodborne disease that can be attributed to<br />
specific sources, it is important to underst<strong>and</strong> how these<br />
approaches answer the questions posed by various<br />
policy contexts. Attribution information is critical to a<br />
number of decisions, including resource allocation,<br />
priority setting, policy development, targeted risk<br />
management, inspection regimes, program evaluation<br />
<strong>and</strong> more.<br />
Improving <strong>Food</strong>borne Illness Attribution<br />
Through Research, Surveillance <strong>and</strong><br />
Data Sharing<br />
Barbara Kowalcyk, Center for <strong>Food</strong>borne Illness Research<br />
<strong>and</strong> Prevention<br />
Lack of data <strong>and</strong> poor data sharing limits our knowledge<br />
about foodborne illness attribution. Improving foodborne<br />
illness surveillance/research will strengthen public health<br />
policies <strong>and</strong> provide information that will greatly enhance<br />
the effectiveness of food safety education messages.
Deli Meats: A <strong>Food</strong> <strong>Safety</strong><br />
<strong>Education</strong> Laboratory<br />
❖ Spring<br />
A Comparative Risk Assessment for<br />
Listeria monocytogenes in Ready-to-Eat<br />
Meat <strong>and</strong> Poultry Products<br />
Dare Akingbade, USDA/<strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection<br />
Service<br />
FSIS reanalyzes the relative risk of illness from Listeria<br />
monocytogenes on deli meat sliced <strong>and</strong> packaged at<br />
federally inspected processing establishments compared<br />
to deli meat sliced <strong>and</strong> packaged at retail facilities based<br />
on new data.<br />
Retailer <strong>and</strong> Consumer Responses<br />
Over Warnings for Extended Storage<br />
of Deli Meats in Refrigerators<br />
Angela Fraser, Clemson University, <strong>and</strong> Ewen Todd,<br />
Michigan State University<br />
Retail employees need to be more knowledgeable<br />
about company-wide food safety st<strong>and</strong>ards. A consistent<br />
message for purchasers <strong>and</strong> a st<strong>and</strong>ardized labeling<br />
system is greatly needed if proper h<strong>and</strong>ling of deli meats<br />
in retail establishments <strong>and</strong> the home is to be achieved.<br />
The public has some knowledge of food safety but some<br />
would keep their deli meats until they smelled bad, were<br />
slimy or when the fridge was cleaned. Additional<br />
authors: Brenda Sternquist, Kudzai Mukumbi, Diana<br />
Twede <strong>and</strong> Hairong Li, Michigan State University.<br />
Best Consumed By Dates for Deli Meats<br />
Ewen Todd, Michigan State University, <strong>and</strong> Angela Fraser,<br />
Clemson University<br />
The goal of this project is to develop “best consumed by”<br />
dates for selected deli meats which are highly varied in<br />
their ability to allow growth of Listeria monocytogenes;<br />
inhibitors do reduce the likelihood that Listeria will grow.<br />
Deli meats under the vast majority of storage conditions<br />
will not result in extensive growth of the pathogen; a<br />
recommendation to have deli meats stored in home<br />
refrigerators for five or fewer days is a reasonable one.<br />
Additional authors: Elliot Ryser, Lei Zhang, Bradley Marks<br />
<strong>and</strong> Danny Campos, Michigan State University; Amir<br />
Mokhtari, RTI International; <strong>and</strong> Ann Draughon, University<br />
of Tennessee.<br />
C O N F E R E N C E P R O G R A M<br />
W E D N E S D A Y , M A R C H 2 4<br />
Interactive Training of Retail Deli<br />
Employees on the Cleaning, Sanitizing<br />
<strong>and</strong> a Lethal Kill-Step for the Deli Slicer<br />
Jack Neal, University of Houston<br />
Significant advances have been made by the meat<br />
<strong>and</strong> poultry industries to minimize their environmental<br />
contamination of ready-to-eat (RTE) sliced deli meats with<br />
improved sanitation <strong>and</strong> antimicrobials that suppress the<br />
outgrowth of low levels of Listeria monocytogenes. The<br />
next step is research focused on the retail deli to more<br />
effectively clean <strong>and</strong> sanitize the environment <strong>and</strong><br />
equipment like the deli slicer to further reduce the risk of<br />
listeriosis. The results of this research will be taken from<br />
the laboratory <strong>and</strong> incorporated in the interactive training<br />
of deli employees.<br />
3:00–4:00 PM<br />
Exhibits/Posters/Break<br />
❖Centennial Pre-Function/Exhibit Hall<br />
4:00–5:00 PM<br />
Plenary III—Can 20 Years<br />
of Consumer Behavior Trends<br />
Tell Us How to Do Effective<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong>?<br />
❖ Centennial Ballroom II–III<br />
Moderator: Alan Levy, FDA<br />
Presenters: Sara Fein, FDA<br />
Amy L<strong>and</strong>o, FDA<br />
Panelists: Carol Freeman, ICF Macro<br />
Sheryl Cates, RTI International<br />
Patricia Kendall, Colorado State University<br />
Since 1988, five FDA/USDA food safety surveys have<br />
looked at trends in key consumer food safety practices<br />
over the period. The findings reveal a great deal about<br />
effective conditions for influencing consumer awareness<br />
<strong>and</strong> behavior change. Expert commentators will discuss<br />
the findings from the perspective of improving food safety<br />
education.<br />
Opening Night Reception<br />
Exhibits/Posters<br />
5:30 to 7:30 PM<br />
Exhibit Hall/Regency Ballroom<br />
11<br />
WEDNESDAY<br />
PROGRAM
THURSDAY<br />
PROGRAM<br />
12<br />
7:00–8:00 AM<br />
Continental Breakfast/Exhibits<br />
❖Centennial Pre-Function/Exhibit Hall<br />
8:00–9:30 AM<br />
Plenary IV—<strong>Food</strong> Recalls:<br />
Connecting With Consumers<br />
❖ Centennial Ballroom I<br />
Moderator: Jan Singleton, USDA/National Institute of<br />
<strong>Food</strong> <strong>and</strong> Agriculture<br />
Presenters: William Hallman, Rutgers <strong>Food</strong> Policy<br />
Institute<br />
Adam Johnson, SUPERVALU<br />
Joan Menke-Schaenzer, ConAgra <strong>Food</strong>s<br />
Daniel Engeljohn, USDA/<strong>Food</strong> <strong>Safety</strong><br />
<strong>and</strong> Inspection Service<br />
The panel will explore consumer response to food<br />
recalls, <strong>and</strong> the interactions <strong>and</strong> information exchange<br />
that occurs among the media, food retailers, food<br />
manufacturers <strong>and</strong> consumers. Presenters will address<br />
what a food recall means to a consumer <strong>and</strong> what it<br />
means in the relationship between the consumer <strong>and</strong> the<br />
sources of their family’s food.<br />
9:30–10:00 AM<br />
Break/Exhibits<br />
❖Centennial Pre-Function/Exhibit Hall<br />
10:00–11:30 AM<br />
BREAKOUT SESSIONS<br />
Web-Based Teaching <strong>and</strong> Learning<br />
❖ Courtl<strong>and</strong><br />
Uncovering the Mindsets of Consumers<br />
Towards <strong>Food</strong><br />
Aurora Saulo, University of Hawaii at Manoa<br />
IdeaMap ® . Net was used for the first time to measure<br />
the value of food characteristics that consumers think are<br />
important when considering simultaneously a purchase,<br />
food acceptance <strong>and</strong> food safety. Typing consumer<br />
minds allows communicators to create optimal messages<br />
by identifying the specific language that resonates best<br />
with each consumer.<br />
C O N F E R E N C E P R O G R A M<br />
T H U R S D A Y , M A R C H 2 5<br />
The 24/7 Tool: Utilizing Interactive<br />
Website Applications for <strong>Food</strong> <strong>Safety</strong><br />
<strong>Education</strong><br />
CiCi Williamson, USDA/<strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection<br />
Service<br />
A USDA “Ask Karen” application administrator<br />
explains how “virtual representative” tools on websites<br />
communicate 24/7 worldwide with consumers. Watch<br />
how staff members “chat” live or send email answers to<br />
food safety questions via this technology, which also<br />
generates usage statistics <strong>and</strong> reports. Learn about the<br />
challenges of maintaining the content.<br />
<strong>Food</strong> <strong>Safety</strong> In-a-Minute: Consumer<br />
<strong>Food</strong> <strong>Safety</strong> Information via Podcasts<br />
B. Susie Craig, Washington State University Extension<br />
Launched in July 2008, <strong>Food</strong> <strong>Safety</strong> In-a-Minute reaches<br />
consumers <strong>and</strong> mass media via 60-second audio<br />
podcasts available through subscription service to a<br />
weekly RSS feed from http://cahnrsnews.wsu.edu/<br />
foodsafety. Messages are designed to increase food<br />
safety awareness <strong>and</strong> improve food h<strong>and</strong>ling behaviors.<br />
A case study of <strong>Food</strong> <strong>Safety</strong> In-a-Minute will be<br />
presented.<br />
Successful Social Marketing<br />
Strategies<br />
❖ Dunwoody<br />
Narrative PSAs to Improve Safe<br />
Home <strong>Food</strong> Preparation <strong>and</strong> Reduce<br />
<strong>Food</strong>borne Illness<br />
Michael Shapiro <strong>and</strong> Robert Gravani, Cornell University<br />
Four narrative television PSAs to improve compliance<br />
with recommended safe home food preparation practices<br />
will be premiered. The discussion includes message<br />
development (formative research <strong>and</strong> testing), why<br />
people do or do not comply with safe home food<br />
preparation recommendations <strong>and</strong> what our studies<br />
suggest about the design of future messages.<br />
Exp<strong>and</strong>ing Access to Recall<br />
Announcements: A Pictographic<br />
Approach to <strong>Food</strong> <strong>Safety</strong><br />
Garrett Simonsen, Consultant<br />
Pictograms can exp<strong>and</strong> access to recall information<br />
for at-risk populations. This session will explore the<br />
concepts of Universal Design in risk communication,<br />
discuss pictogram development <strong>and</strong> demonstrate<br />
“translation” of the often-wordy recall announcement<br />
into an effective communication utilizing tools designed<br />
for local public health.
University Students Make the<br />
Case for <strong>Food</strong> <strong>Safety</strong><br />
Terra Smith, The University of Memphis<br />
The presentation will help participants learn about<br />
strategies used to market food safety to university<br />
students.<br />
160°F For Your Family:<br />
<strong>Food</strong> Thermometers <strong>and</strong> Safe<br />
Cooking Temperatures<br />
❖ Fairlie<br />
“160°F For Your Family” is a food thermometer campaign<br />
incorporating emotions-based elements. The campaign<br />
was implemented in Washington WIC clinics <strong>and</strong> Idaho<br />
grocery stores.<br />
Accuracy of Dial <strong>and</strong> Digital <strong>Food</strong><br />
Thermometers to Measure Endpoint<br />
Temperature in Ground Beef Patties<br />
S<strong>and</strong>ra McCurdy, Tiffani Zemmer Nalivka <strong>and</strong> Courtney<br />
Straszak, University of Idaho, <strong>and</strong> Karen Killinger,<br />
Washington State University<br />
This session describes thermometer availability<br />
to consumers <strong>and</strong> accuracy of dial <strong>and</strong> digital<br />
thermometers using consumer methods in assessing<br />
endpoint temperature in ground beef patties.<br />
Listening to the Audience—Identifying<br />
Common Consumer Cooking Methods<br />
for Thermometer Accuracy Testing in<br />
Ground Beef Patties<br />
Karen Killinger, Miriam Edlefsen Ballejos, Katherine<br />
Warren, Amy Erickson <strong>and</strong> Jana Curry, Washington<br />
State University, <strong>and</strong> Zena Edwards, Washington State<br />
University Extension<br />
This session describes a survey to identify consumer<br />
ground beef patty cooking behaviors used to guide<br />
development of the campaign.<br />
The Power of Emotion to Change<br />
Consumer <strong>Food</strong> Thermometer Behaviors<br />
Zena Edwards, Washington State University Extension;<br />
Amy Erickson <strong>and</strong> Miriam Edlefsen Ballejos, Washington<br />
State University <strong>and</strong> Courtney Staszak, University of Idaho<br />
This session describes the techniques for development<br />
<strong>and</strong> use of motivational food thermometer materials.<br />
C O N F E R E N C E P R O G R A M<br />
T H U R S D A Y , M A R C H 2 5<br />
Bringing It All Together—Developing<br />
<strong>and</strong> Using Evaluation to Measure<br />
Consumer Behavior Outcomes<br />
Miriam Edlefsen Ballejos <strong>and</strong> Jana Curry, Washington<br />
State University, <strong>and</strong> Courtney Staszak <strong>and</strong> Tiffani<br />
Zemmer Nalivka, University of Idaho<br />
This session presents the development <strong>and</strong> results of an<br />
evaluation assessing the impact of the campaign.<br />
The Spread of <strong>Food</strong>borne Pathogens<br />
by <strong>Food</strong> Workers<br />
❖ Greenbriar<br />
Transmission <strong>and</strong> Survival of Pathogens<br />
in the <strong>Food</strong> Processing <strong>and</strong> Preparation<br />
Environment<br />
Judy Greig, Public Health Agency of Canada, <strong>and</strong><br />
Ewen Todd, Michigan State University<br />
This presentation explores the origin, transmission <strong>and</strong><br />
survival of enteric pathogens within the food processing/<br />
preparation environment. Pathogens are transferred from<br />
contaminated fabrics, carpets, rings, currency, skin,<br />
dust, aerosols <strong>and</strong> through personal contact. Managers<br />
must ensure workers practice effective h<strong>and</strong>washing <strong>and</strong><br />
use utensils to prevent direct h<strong>and</strong> contact with food.<br />
Additional authors: Charles Bartleson, Bartleson <strong>Food</strong><br />
<strong>Safety</strong> Consultants, <strong>and</strong> Barry Michaels, The B. Michaels<br />
Group.<br />
Infective Doses <strong>and</strong> Pathogen Carriage<br />
Judy Greig, Public Health Agency of Canada, <strong>and</strong><br />
Ewen Todd, Michigan State University<br />
This presentation provides evidence of infected food<br />
workers’ role in foodborne disease outbreaks with<br />
examples <strong>and</strong> recommendations for prevention. Workers<br />
may not be aware of their infections during the prodromic<br />
phase or during asymptomatic carriage. Factors affecting<br />
food worker infection/transmission include enteric<br />
pathogens within the community, infective dose <strong>and</strong><br />
length of intestinal carriage. Additional authors: Charles<br />
Bartleson, Bartleson <strong>Food</strong> <strong>Safety</strong> Consultants, <strong>and</strong> Barry<br />
Michaels, The B. Michaels Group<br />
13<br />
THURSDAY<br />
PROGRAM
PROGRAM<br />
THURSDAY<br />
PROGRAM<br />
14<br />
The Effectiveness of Barriers in<br />
Preventing the Spread of Pathogens<br />
in <strong>Food</strong> Environments<br />
Ewen Todd, Michigan State University, <strong>and</strong> Judy Grieg,<br />
Public Health Agency of Canada<br />
Because food workers have been implicated in outbreaks<br />
through contamination of food <strong>and</strong>/or fellow workers by<br />
pathogens, barriers to prevent such contamination have<br />
been used over many years, but their effectiveness is<br />
sometimes questioned. These include work clothes,<br />
sneeze guards, utensils, deli wraps <strong>and</strong> disposable<br />
gloves. These limit direct food contact but are not<br />
consistently used. Gloves reduce the transfer of<br />
pathogens but have also been associated with outbreaks<br />
where they have been worn inappropriately. Additional<br />
authors: Barry Michaels, The B. Michaels Group; Debra<br />
Smith, Campden BRI; <strong>and</strong> Charles Bartleson, Bartleson<br />
<strong>Food</strong> <strong>Safety</strong> Consultants.<br />
The Effectiveness of Soaps <strong>and</strong><br />
Sanitizers in Reducing H<strong>and</strong><br />
Contamination<br />
Ewen Todd, Michigan State University, <strong>and</strong> Judy Greig,<br />
Public Health Agency of Canada<br />
Although gloving can reduce the risk of food<br />
contamination, it is not a substitute for thorough<br />
h<strong>and</strong>washing, scrubbing, rinsing <strong>and</strong> drying. Double<br />
washing <strong>and</strong> scrubbing can reduce contamination but<br />
may increase the risk of dermatitis <strong>and</strong> subsequent skin<br />
infection. Alcohol gels can improve food worker hygiene<br />
providing h<strong>and</strong>s are thoroughly washed <strong>and</strong> free of<br />
soil first. However, alcohol is not so effective against<br />
noroviruses. Additional authors: Barry Michaels,<br />
The B. Michaels Group; Debra Smith <strong>and</strong> John Holah,<br />
Campden BRI; <strong>and</strong> Charles Bartleson, Bartleson<br />
<strong>Food</strong> <strong>Safety</strong> Consultants.<br />
Appropriate Public Health Response<br />
to <strong>Food</strong>borne Illness<br />
❖ Kennesaw<br />
Public health response to foodborne illness varies greatly<br />
in the United States. Organizational structure, funding<br />
<strong>and</strong> priorities contribute to differences in how health<br />
departments investigate foodborne illness. Public<br />
perception of appropriate agency response can differ<br />
by individual circumstances, often conflicting with basic<br />
principles of public health. Panelists will discuss various<br />
perspectives <strong>and</strong> suggest ways to improve public health<br />
response to foodborne illness investigations.<br />
C O N F E R E N C E P R O G R A M<br />
T H U R S D A Y , M A R C H 2 5<br />
Overview of Public Health Response<br />
<strong>and</strong> Challenges Faced in <strong>Food</strong>borne<br />
Illness Investigations<br />
Tim Jones, Tennessee Department of Health<br />
State Health Department Capacity<br />
to Respond to <strong>Food</strong>borne Illness:<br />
Survey Results<br />
Susan Grooters, Safe Tables Our Priority<br />
Bringing Closure to Victims of<br />
<strong>Food</strong>borne Illness When Public Health<br />
Does Not<br />
Patti Waller, Marler Clark LLP, PS<br />
Victim Advocacy to Improve Public<br />
Health Response to <strong>Food</strong>borne Illness<br />
Barbara Kowalcyk, Center for <strong>Food</strong>borne Illness<br />
<strong>and</strong> Prevention<br />
Partnering With Public Health to<br />
Promote <strong>Food</strong>borne Illness Prevention<br />
William Marler, Marler Clark LLP, PS<br />
Case Studies in Retail <strong>Food</strong><br />
<strong>Safety</strong> Training<br />
❖ Piedmont<br />
Establishing a Model Field Training<br />
Program for Regulatory Retail <strong>Food</strong><br />
<strong>Safety</strong> Professionals<br />
Alan Tart, FDA<br />
Does the documentation <strong>and</strong> structure exist within your<br />
regulatory retail food program to demonstrate that staff<br />
have the competencies to conduct effective inspections?<br />
The <strong>Conference</strong> of <strong>Food</strong> Protection has developed a<br />
nationally recognized field training process that can<br />
be used by any jurisdiction. Learn how to conduct a<br />
strengths/weaknesses assessment of your existing training<br />
program.<br />
<strong>Food</strong> <strong>Safety</strong> in the Retail <strong>Food</strong>service<br />
Environment<br />
Michael Roberson, Publix Super Markets, Inc.<br />
<strong>Food</strong> service in the retail environment has evolved<br />
into a highly technical process. This presentation will<br />
provide insight into how new food service programs are<br />
developed <strong>and</strong> implemented at retail while maintaining<br />
proactive food safety behaviors with balanced<br />
scorecards.
Not Everyone Likes Nuts on Their<br />
Sundae <strong>and</strong> Other Means of Capturing<br />
<strong>Food</strong> H<strong>and</strong>lers’ Attention<br />
David Guilhaus, Publix Super Markets, Inc.<br />
Publix Super Markets, Inc. developed a creative program<br />
aimed at raising awareness <strong>and</strong> improving food safety<br />
practices amongst manufacturing associates. This unique<br />
program grabs associates’ attention with one-liners <strong>and</strong><br />
eye-catching photos of peers to drive home real-world<br />
food safety messages in the manufacturing environment.<br />
SuperSafeMark ® for <strong>Food</strong> <strong>Safety</strong><br />
Training in the Retail <strong>Food</strong> Industry<br />
Larry Kohl, <strong>Food</strong> Marketing Institute<br />
In the business of food safety, the best protection is<br />
prevention, <strong>and</strong> it begins with the right training program.<br />
Learn more about innovative <strong>and</strong> comprehensive retail<br />
food safety training alternatives—from basic training for<br />
new hires to advanced training for managers seeking<br />
certification.<br />
Engaging the Medical Community<br />
❖ Roswell<br />
Enlisting Medical Associations <strong>and</strong><br />
Their Members as Partners in the<br />
Be <strong>Food</strong> Safe Campaign<br />
Susan Long, Carol Freeman <strong>and</strong> Linda Sabelhaus,<br />
ICF Macro<br />
Physicians are trusted health information sources,<br />
however, clinicians do not routinely provide guidance<br />
on food safety. We are investigating how medical<br />
associations, particularly those whose members treat<br />
patients at higher risk for foodborne illness <strong>and</strong> related<br />
complications, could partner with the Be <strong>Food</strong> Safe<br />
campaign.<br />
Outreach <strong>Education</strong> for Healthcare<br />
Providers <strong>and</strong> Practitioners on Seafood<br />
<strong>Safety</strong> <strong>and</strong> the Benefits/Risks of<br />
Seafood Consumption<br />
Lori Pivarnik, University of Rhode Isl<strong>and</strong><br />
Based on the results of a national survey, this program<br />
will help participants identify <strong>and</strong> underst<strong>and</strong> challenges<br />
associated with providing clear, concise <strong>and</strong> accurate<br />
information to healthcare providers <strong>and</strong> practitioners<br />
regarding seafood safety issues <strong>and</strong> the benefits/risks<br />
of seafood consumption.<br />
C O N F E R E N C E P R O G R A M<br />
T H U R S D A Y , M A R C H 2 5<br />
Engaging Medical Professionals to<br />
Educate Raw Oyster Consumers<br />
Tori Stivers, University of Georgia Marine<br />
Extension Service<br />
Immunocompromised consumers who eat raw oysters are<br />
at risk for serious Vibrio vulnificus bacterial infection with<br />
a corresponding 50% mortality rate. These consumers are<br />
widely diverse in their health conditions <strong>and</strong> difficult to<br />
reach directly with food safety information. Outreach<br />
efforts <strong>and</strong> tools are described to inform relevant health<br />
care professionals about V. vulnificus infection risk <strong>and</strong><br />
recruit them to educate their patients.<br />
Physician Considerations for <strong>Food</strong>borne<br />
Illness Consequences <strong>and</strong> Prevention<br />
Patricia Buck, Center for <strong>Food</strong>borne Illness Research<br />
<strong>and</strong> Prevention<br />
Currently, knowledge about foodborne illness is<br />
incomplete, which causes patients <strong>and</strong> medical providers<br />
to overlook symptoms, testing recommendations <strong>and</strong><br />
reporting practices associated with these diseases.<br />
Long-Term Health Outcomes of Selected<br />
<strong>Food</strong>borne Pathogens<br />
Tanya Roberts, Center for <strong>Food</strong>borne Illness Research<br />
<strong>and</strong> Prevention<br />
This presentation will discuss our current knowledge<br />
about the long-term health outcomes of selected<br />
foodborne pathogens <strong>and</strong> address the need to develop<br />
a new approach to foodborne illness surveillance <strong>and</strong><br />
research.<br />
H<strong>and</strong>washing <strong>and</strong> <strong>Food</strong>borne<br />
Illness Prevention<br />
❖ Spring<br />
H<strong>and</strong>washing to Documented St<strong>and</strong>ards<br />
Jim Mann, H<strong>and</strong>washing for Life <strong>and</strong> Rochelle Lacey,<br />
University of California, San Francisco Medical Center<br />
H<strong>and</strong>washing compliance gaps require behavior change<br />
at three levels—management, workers <strong>and</strong> auditors/<br />
inspectors. This program uses three unpublished studies<br />
to demonstrate the new best practice tools to integrate<br />
the actions of these three groups around the needs of the<br />
at-risk customer.<br />
Improving H<strong>and</strong>washing Behaviors<br />
in Four Retail <strong>Food</strong>service Sectors<br />
Catherine Strohbehn <strong>and</strong> Janell Meyer, Iowa State<br />
University, <strong>and</strong> Jeannie Sneed, USDA/<strong>Food</strong> <strong>and</strong><br />
Nutrition Service<br />
Results from pre-post intervention observations of<br />
h<strong>and</strong>washing in four types of retail foodservices (assisted<br />
living, child care, restaurants <strong>and</strong> schools) at three points<br />
in the food flow (production, service <strong>and</strong> cleaning) will<br />
be presented. Intervention strategies <strong>and</strong> materials <strong>and</strong><br />
recommendations for training will be shared.<br />
15<br />
THURSDAY<br />
PROGRAM
PROGRAM<br />
THURSDAY<br />
PROGRAM<br />
16<br />
Comparisons of <strong>Food</strong> <strong>Safety</strong> Practices<br />
Between US <strong>and</strong> Costa Rica<br />
Yuanting Zhang, FDA<br />
This study compares the 1998 FDA/FSIS <strong>Food</strong> <strong>Safety</strong><br />
Survey (FSS) <strong>and</strong> the 2000 Costa Rican FSS, which<br />
was designed based on the 1998 FDA/FSIS FSS.<br />
Consumer food safety knowledge <strong>and</strong> practices can<br />
vary depending on their geographic <strong>and</strong> cultural<br />
contexts. This study provides useful lessons about the<br />
feasibility of conducting such a cross-cultural food safety<br />
survey in another country.<br />
11:30 AM–1:00 PM<br />
Luncheon Presentation—<strong>Food</strong> <strong>Safety</strong><br />
in the News: From Recalls to Recipes<br />
❖ Hanover Hall<br />
Martin M. Yadrick, American Dietetic Association<br />
Carolyn O’Neil, Atlanta Journal-Constitution, O’Neil<br />
Nutrition Communications<br />
1:00–2:30 PM<br />
Plenary V—The New World of <strong>Food</strong><br />
<strong>Safety</strong> Messages <strong>and</strong> the Media<br />
❖ Centennial Ballroom II<br />
Moderator: Carolyn O’Neil, Atlanta Journal-<br />
Constitution, O’Neil Nutrition<br />
Communications<br />
Presenters: Virginia Willis, Virginia Willis Culinary<br />
Productions<br />
Elizabeth Lee, Greene Communications, LLC<br />
Robert Gravani, Cornell University<br />
This session focuses on how to work with media<br />
professionals to get timely, accurate food safety<br />
information into media channels. With today’s integrated<br />
media, short messages in traditional media can be<br />
exp<strong>and</strong>ed <strong>and</strong> extended through internet delivery to<br />
allow for more robust <strong>and</strong> targeted messaging.<br />
2:30–3:30 PM<br />
BREAKOUT SESSIONS<br />
Distance Learning<br />
❖ Courtl<strong>and</strong><br />
<strong>Food</strong> <strong>Safety</strong> Training Options Offer<br />
Choice in Tough Economic Times<br />
Suzanne Driessen, University of Minnesota<br />
Economic times tightened budgets for food service<br />
providers <strong>and</strong> food safety course providers. Educators<br />
responded to budget challenges by offering online<br />
courses to reach audiences. In 2008, 51% of certified<br />
food manager renewal participants took the course<br />
online. Hear how educators met budget challenges<br />
<strong>and</strong> the impact on the learner.<br />
C O N F E R E N C E P R O G R A M<br />
T H U R S D A Y , M A R C H 2 5<br />
Good Agricultural Practices Online<br />
Produce <strong>Safety</strong> Course<br />
Elizabeth Bihn <strong>and</strong> Robert Gravani, Cornell University<br />
The Good Agricultural Practices (GAPs) Online<br />
Produce <strong>Safety</strong> Course was developed for fresh fruit <strong>and</strong><br />
vegetable growers who may not have access to produce<br />
safety training. The course provides information to guide<br />
risk assessment, develop a farm food safety plan <strong>and</strong><br />
implement food safety practices such as GAPs. Some<br />
course requirements include developing a st<strong>and</strong>ard<br />
operating procedure, locating water testing laboratories<br />
<strong>and</strong> constructing an effective training program based on<br />
the concepts of adult learning.<br />
Media Strategy<br />
❖ Dunwoody<br />
Marketing Public Programs: Shaping<br />
Relationships <strong>and</strong> Opinions in the<br />
Digital Age<br />
Alan Minton, The Track Group<br />
Many federal agencies are tasked with educating<br />
the public as one of their primary goals. Agencies<br />
dealing with issues involving health, the environment<br />
<strong>and</strong> terrorism, among others, must convince members<br />
of the public to change their attitudes <strong>and</strong> behavior so<br />
that society at large benefits. But how can agencies<br />
accomplish these goals with resource shortages <strong>and</strong><br />
variables beyond their control? Learn to think from a<br />
beneficiary perspective <strong>and</strong> strategically optimize six<br />
controllable variables to produce exponentially greater<br />
results using fewer resources of time, money <strong>and</strong> energy.<br />
<strong>Food</strong> <strong>Safety</strong> in Our Schools 1:<br />
The Classroom<br />
❖ Fairlie<br />
FDA-National Science Teachers<br />
Association (NSTA) Partnership for<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong><br />
Miriam Cooper, FDA Center for <strong>Food</strong> <strong>Safety</strong> <strong>and</strong><br />
Applied Nutrition<br />
FDA <strong>and</strong> the National Science Teachers Association<br />
(NSTA) partnered to teach scientific food safety principles<br />
in middle <strong>and</strong> high school classrooms, using Science <strong>and</strong><br />
Our <strong>Food</strong> Supply (S&OFS) lesson plans linked to the<br />
National Science <strong>Education</strong> St<strong>and</strong>ards (NSES), teacher<br />
training <strong>and</strong> online resources to improve food safety<br />
education in schools.
<strong>Food</strong> <strong>Safety</strong> Knowledge <strong>and</strong> Beliefs<br />
of Middle School Children <strong>and</strong> Their<br />
Parents: Research Findings <strong>and</strong> Plan<br />
of Action for Outreach<br />
Barbara Chamberlin, Jeanne Gleason <strong>and</strong> Pamela<br />
Martinez, New Mexico State University, <strong>and</strong> Carol<br />
Byrd-Bredbenner, Rutgers, The State University of New<br />
Jersey<br />
Team members will share research findings, beliefs <strong>and</strong><br />
food preparation behaviors of middle school students<br />
<strong>and</strong> their parents. This research yielded educational<br />
recommendations that have been addressed through<br />
an online computer game. Developers will share early<br />
prototypes <strong>and</strong> storyboards of the game currently under<br />
development, encouraging feedback from session<br />
participants.<br />
A Novel Approach to Affecting<br />
Adolescents’ <strong>Food</strong> <strong>Safety</strong> Knowledge,<br />
Attitudes <strong>and</strong> Behaviors<br />
Jennifer Richards, Monica Br<strong>and</strong>on <strong>and</strong> Carrie Pratt,<br />
University of Tennessee<br />
H<strong>and</strong>s On is a scientifically validated food safety<br />
education curriculum that provides middle school teachers<br />
with an effective method of meeting state-m<strong>and</strong>ated<br />
content st<strong>and</strong>ards while improving students’ food safety<br />
knowledge <strong>and</strong> behaviors. This presentation provides<br />
information on H<strong>and</strong>s On <strong>and</strong> its effectiveness.<br />
Participants will be given access to the curriculum.<br />
<strong>Food</strong> <strong>Safety</strong> Partnerships<br />
<strong>and</strong> Collaborations<br />
❖ Greenbriar<br />
Collaborative Presents <strong>Education</strong> for<br />
<strong>Food</strong> H<strong>and</strong>lers<br />
Jan Baggarly <strong>and</strong> Peggy Bledsoe, University of Georgia<br />
Cooperative Extension<br />
Operation EATERY (Educating <strong>and</strong> Training Each<br />
Restaurant Yearly) was designed to provide food safety<br />
education to the North Central Health District. This<br />
partnership was made possible by a grant from the<br />
National Association of City <strong>and</strong> County Health Officials<br />
<strong>and</strong> serves as a successful method for training food<br />
service workers.<br />
Developing <strong>and</strong> Implementing a<br />
Strategy for Fresh Produce <strong>Food</strong> <strong>Safety</strong><br />
<strong>Education</strong>: The North Carolina Fresh<br />
Produce Task Force Model<br />
Benjamin Chapman, North Carolina State University<br />
Fresh produce provides a unique set of risk factors. While<br />
other groups have developed good agricultural practice<br />
(GAPs) guidelines, the North Carolina Fresh Produce<br />
<strong>Safety</strong> Taskforce, a group of committed stakeholders from<br />
farm-to-fork, provides a model for educating about <strong>and</strong><br />
implementing risk reduction practices.<br />
C O N F E R E N C E P R O G R A M<br />
T H U R S D A Y , M A R C H 2 5<br />
Minnesota <strong>Food</strong> <strong>Safety</strong> Partnership:<br />
Promoting <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong><br />
<strong>and</strong> Practice<br />
Deborah Durkin, Minnesota Department of Health<br />
The Minnesota <strong>Food</strong> <strong>Safety</strong> Partnership is an<br />
organization sponsored by the Minnesota Department<br />
of Health whose members come from public health<br />
agencies, academia, industry <strong>and</strong> other stakeholder<br />
groups. The presenter will describe the organization <strong>and</strong><br />
its initiatives, including educational programming, <strong>and</strong><br />
the recent creation of a best practices manual <strong>and</strong> a<br />
program evaluation protocol <strong>and</strong> tools that will be used<br />
by all state <strong>and</strong> local partners.<br />
Epidemiological Trends in<br />
<strong>Food</strong> <strong>Safety</strong><br />
❖ Kennesaw<br />
Healthy People <strong>2010</strong> <strong>and</strong> 2020<br />
Objectives in <strong>Food</strong> <strong>Safety</strong><br />
Elisa Elliot <strong>and</strong> Suzan Gordon, FDA Center for<br />
<strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Applied Nutrition<br />
The Healthy People Initiative includes objectives for<br />
improving food safety in the United States. The discussion<br />
will include the status of the objectives included in the<br />
Healthy People <strong>2010</strong> Initiative <strong>and</strong> development of<br />
objectives for use in the decade <strong>2010</strong> to 2020.<br />
<strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Water Quality:<br />
Wastewater Reuse in Agriculture <strong>and</strong><br />
Potential Risks to Human Health<br />
Jan Singleton, USDA/National Institute of <strong>Food</strong><br />
<strong>and</strong> Agriculture<br />
The growing <strong>and</strong> harvesting of agricultural crops are very<br />
water-intensive processes, yet water shortages in the US<br />
<strong>and</strong> around the world occur regularly <strong>and</strong> frequently. In<br />
many countries, water shortages are chronic <strong>and</strong> critical.<br />
This presentation will focus on a discussion of the food<br />
safety <strong>and</strong> human health implications of wastewater reuse<br />
on agricultural food <strong>and</strong> non-food crops.<br />
The CIFOR Guidelines on <strong>Food</strong>borne<br />
Outbreak Response<br />
Joseph Russell, Flathead City-County Health Department<br />
(MT), <strong>and</strong> Jac Davies, Consultant<br />
In 2009, the Council to Improve <strong>Food</strong>borne Outbreak<br />
Response (CIFOR) released consensus Guidelines for<br />
<strong>Food</strong>borne Disease Outbreak Response to improve the<br />
quality <strong>and</strong> consistency of outbreak response across the<br />
country. This session will review the Guidelines <strong>and</strong><br />
discuss how they are being used at the local <strong>and</strong> state<br />
level.<br />
17<br />
THURSDAY<br />
PROGRAM
PROGRAM<br />
THURSDAY<br />
PROGRAM<br />
18<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong><br />
Campaigns in the Workplace<br />
❖ Piedmont<br />
Mitigating Cross-Contamination in<br />
the <strong>Food</strong> Flow<br />
Jeannie Sneed, USDA/<strong>Food</strong> <strong>and</strong> Nutrition Service,<br />
<strong>and</strong> Catherine Strohbehn <strong>and</strong> Janell Meyer, Iowa<br />
State University<br />
Cross-contamination is often a contributing factor<br />
to foodborne illness. Observations of foodservice<br />
employees were conducted to determine potential<br />
sources of cross-contamination at each step of the food<br />
flow. One product will be used to demonstrate how<br />
cross-contamination can occur in retail foodservice<br />
<strong>and</strong> mitigation strategies will be discussed.<br />
Motivators for <strong>Food</strong>service Employees<br />
to H<strong>and</strong>le <strong>Food</strong> Safely: A Tested Model<br />
Susan Arendt, Jason Ellis, Janell Meyer <strong>and</strong> Catherine<br />
Strohbehn, Iowa State University<br />
Close to half of every food dollar in the United States is<br />
spent on food away from home; the public expects retail<br />
foodservice employees to h<strong>and</strong>le food safely. Steps in the<br />
development of a model that explains motivations of retail<br />
foodservice employees to practice safe food h<strong>and</strong>ling<br />
behaviors will be presented. The final motivational model<br />
will be described.<br />
Johnson & Wales University’s<br />
“Gold St<strong>and</strong>ard for <strong>Food</strong> <strong>Safety</strong>”<br />
Susan Wallace, Johnson & Wales University<br />
Johnson & Wales University (JWU) has developed<br />
a “Gold St<strong>and</strong>ard for <strong>Food</strong> <strong>Safety</strong>”, an effective<br />
comprehensive set of food safety practices. JWU will<br />
share these practices including forms <strong>and</strong> educational<br />
materials <strong>and</strong> explain how consumers’ risk can be<br />
reduced by their incorporation into food safety plans<br />
in foodservice operations.<br />
<strong>Food</strong> <strong>Safety</strong> as Preventative Medicine<br />
❖ Roswell<br />
Medical Issues Round Table<br />
David Goldman, MD, USDA/<strong>Food</strong> <strong>Safety</strong> <strong>and</strong><br />
Inspection Service <strong>and</strong> Janice Adams-King, FDA<br />
The goal of this roundtable discussion is to informally<br />
identify measures that might be adopted to define the<br />
scope of medical professional involvement in foodborne<br />
illness prevention, <strong>and</strong> to pinpoint those activities<br />
<strong>and</strong> resources that can be employed to help engage<br />
clinicians in this type of patient care. Discussion will<br />
center on the role played by clinicians in instilling food<br />
safe behaviors in patient populations, the barriers to be<br />
overcome, <strong>and</strong> the resources <strong>and</strong> institutional support<br />
that are needed to help clinicians function effectively<br />
in this role.<br />
C O N F E R E N C E P R O G R A M<br />
T H U R S D A Y , M A R C H 2 5<br />
Teaching Situational <strong>Food</strong> <strong>Safety</strong><br />
❖ Spring<br />
Cooking for Crowds: A Volunteer’s<br />
Guide to Safe <strong>Food</strong> H<strong>and</strong>ling<br />
Mary Alice Gettings, Marcia Weber, Janice Ronan<br />
<strong>and</strong> Nancy Wiker, Penn State Cooperative Extension<br />
Many non-profit volunteer organizations serve food for<br />
fund raising but have not had training in food safety.<br />
Penn State Cooperative Extension’s Cooking for Crowds<br />
program was designed to meet the educational needs of<br />
the volunteer food h<strong>and</strong>ler. This presentation will provide<br />
information on how to access the program at no cost.<br />
Feeding 5000 at the Fair<br />
Joy Borgman, University of Florida Extension<br />
4-H Clubs operate four food booths for ten days at the<br />
county fair. Youths <strong>and</strong> adults receive training in the areas<br />
of food safety, operations <strong>and</strong> leadership with materials<br />
created locally <strong>and</strong> using fact sheets, websites <strong>and</strong> flyers<br />
from USDA <strong>and</strong> Extension faculty in Florida <strong>and</strong> other<br />
states.<br />
Desert H<strong>and</strong> Cleansing: A Solution<br />
for No-Water <strong>Food</strong>service Situations<br />
Jim Mann, H<strong>and</strong>washing for Life Institute, <strong>and</strong> Christine<br />
Moe, Emory University<br />
A new h<strong>and</strong> cleansing protocol dubbed SaniTwice<br />
serves up enhanced h<strong>and</strong> hygiene at temporary events.<br />
Compromised water availability in these situations<br />
commonly results in compromised h<strong>and</strong> hygiene. Two<br />
rounds of lab research <strong>and</strong> an extended field test under<br />
the guidance of a local health department confirm the<br />
effectiveness of this new intervention.<br />
3:30–4:00 PM<br />
Break/Exhibits<br />
❖Centennial Pre-Function/ Exhibit Hall
4:00–5:00 PM<br />
BREAKOUT SESSIONS<br />
Technology Applications for<br />
Workforce Training<br />
❖ Courtl<strong>and</strong><br />
Virtual Learning: The Centers for Disease<br />
Control <strong>and</strong> Prevention Design Plan for<br />
Local EHS <strong>Food</strong>borne Illness Outbreak<br />
Environmental Assessment Training<br />
Carol Selman, CDC, <strong>and</strong> Theresa Price, Oak Ridge<br />
Institute of Science <strong>Education</strong><br />
The Centers for Disease Control <strong>and</strong> Prevention (CDC) is<br />
using cutting-edge web-based technology to train local<br />
environmental health specialists (EHSs) critical thinking<br />
skills <strong>and</strong> employ a systems approach to foodborne<br />
illness outbreak environmental assessments.<br />
Use of Podcasting as a Unique Method<br />
for <strong>Food</strong> <strong>Safety</strong> Training <strong>and</strong> <strong>Education</strong><br />
Lakshman Rajagopal <strong>and</strong> Catherine Strohbehn, Iowa<br />
State University<br />
This session highlights the application of podcasting<br />
technology in food safety training <strong>and</strong> education.<br />
As evidenced by this study carried out with a group<br />
of college students, podcasting was considered an<br />
interesting <strong>and</strong> novel method of conveying food safety<br />
messages. Future directions <strong>and</strong> potential applications of<br />
podcasting technology will be discussed.<br />
<strong>Food</strong> <strong>Safety</strong> Social<br />
Marketing Campaigns<br />
❖ Dunwoody<br />
The Five Keys to Safer <strong>Food</strong> Programme<br />
Françoise Fontannaz, World Health Organization<br />
This presentation will describe the development <strong>and</strong> use<br />
of the Five Keys to Safer <strong>Food</strong> training programme<br />
developed by the World Health Organization. Translated<br />
into 55 languages, the Five Keys is a successful global<br />
resource to improve food safety. WHO recently extended<br />
the concept to promote healthy choices for a healthy life<br />
(i.e., safe food, healthy diet <strong>and</strong> appropriate physical<br />
activity) at the Beijing Olympic Games.<br />
Cooking Up a Safe <strong>and</strong> Savory<br />
Consumer <strong>Education</strong> Program<br />
Jacque Matsen, National Cattlemen’s Beef Association<br />
How can research insights be translated into successful<br />
food safety education initiatives? A representative from<br />
the National Cattlemen’s Beef Association will provide an<br />
overview of how the group’s award-winning “Safe <strong>and</strong><br />
Savory at 160” program leveraged consumer research<br />
to effectively communicate proper beef h<strong>and</strong>ling <strong>and</strong><br />
cooking procedures.<br />
C O N F E R E N C E P R O G R A M<br />
T H U R S D A Y , M A R C H 2 5<br />
Observational Research: A Key to<br />
Underst<strong>and</strong>ing Consumer Behavior<br />
❖ Fairlie<br />
Consumer Clusters <strong>and</strong> <strong>Food</strong> <strong>Safety</strong><br />
Information Needs<br />
Clare Hall, SAC<br />
The research provides information about consumer<br />
clusters defined by food safety information needs<br />
<strong>and</strong> information source preferences. The majority of<br />
respondents to a questionnaire on food safety-related<br />
behavior <strong>and</strong> pathogen knowledge could be allocated to<br />
one of five clusters. Results are useful for designing food<br />
safety information dissemination strategies.<br />
Observed <strong>Food</strong> H<strong>and</strong>ling Practices:<br />
Implications for Educators<br />
Christine Bruhn, University of California Davis<br />
How do people prepare a meal when they know they<br />
are being watched? What safe h<strong>and</strong>ling messages have<br />
they incorporated into their kitchen <strong>and</strong> what are being<br />
ignored? Where should educators focus <strong>and</strong> will the<br />
message change behavior? What is the best way for<br />
people to protect themselves from pathogens?<br />
<strong>Food</strong> <strong>Safety</strong> in Emergencies<br />
❖ Greenbriar<br />
Are Consumers Prepared to Ensure<br />
<strong>Food</strong> <strong>Safety</strong> During Power Outages?<br />
Results of a National Survey<br />
Katherine Kosa <strong>and</strong> Sheryl Cates, RTI International;<br />
S<strong>and</strong>ria Godwin, Tennessee State University; <strong>and</strong> Leslie<br />
Speller-Henderson, TSU Cooperative Research Program<br />
A national survey (n = 1,011) to underst<strong>and</strong> adult<br />
consumers’ knowledge <strong>and</strong> adherence to food safety<br />
recommendations for extended power outages was<br />
conducted. Educators can use the study findings to<br />
identify gaps in food safety knowledge <strong>and</strong> practices to<br />
improve educational materials <strong>and</strong> help reduce the risk of<br />
foodborne illness.<br />
Using Bleach at Home During a<br />
Boil Water Advisory (BWA)<br />
Bonnie Lacroix, Bonnie J. Lacroix & Associates<br />
Using bleach is often recommended by public health<br />
officials during waterborne outbreaks. Qualitative<br />
responses of 58 participants whose in-home water supply<br />
was contaminated by lethal pathogens indicated that<br />
volumes used varied. Problems <strong>and</strong> issues reported relate<br />
to quantities of bleach to use <strong>and</strong> how <strong>and</strong> when to use<br />
bleach.<br />
19<br />
THURSDAY<br />
PROGRAM
THURSDAY<br />
PROGRAM<br />
20<br />
New Models for Federal-State<br />
Collaboration<br />
❖ Kennesaw<br />
Uniting Public, Private <strong>and</strong> Nonprofit<br />
Sectors to Develop State <strong>Food</strong> <strong>Safety</strong><br />
Plans<br />
Moderator: Leslie Given, Strategic Health Concepts<br />
Presenters: Angie Patterson, Georgia Cancer Coalition<br />
Phyllis Rochester, CDC<br />
Van Harris, REHA<br />
Michael Batz, University of Florida<br />
While many state-level food safety coalitions <strong>and</strong><br />
councils have been formed across the US, little is<br />
currently known about the existence of strategic<br />
stakeholder <strong>and</strong> data-driven plans to guide their collective<br />
actions or priorities. This session will showcase a model<br />
of comprehensive <strong>and</strong> broad-based strategic planning<br />
that has been successful in establishing cancer control<br />
coalitions <strong>and</strong> in spurring the development <strong>and</strong><br />
implementation of comprehensive cancer control<br />
plans among states, tribes, territories <strong>and</strong> Pacific Isl<strong>and</strong><br />
jurisdictions. The Comprehensive Cancer Control<br />
model (CCC) will be described from a federal <strong>and</strong><br />
state perspective, <strong>and</strong> the presenters will discuss the<br />
adaptability of the CCC model to the world of food<br />
safety. Successful food safety partnership efforts will also<br />
be described.<br />
<strong>Food</strong> <strong>Safety</strong> in Our Schools 2:<br />
School <strong>Food</strong> Service Training<br />
❖ Piedmont<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> for School<br />
<strong>Food</strong>service Employees<br />
Stephanie Mickelson, Jeannie Sneed, Marion Hinners <strong>and</strong><br />
Brenda Halbrook, USDA/<strong>Food</strong> <strong>and</strong> Nutrition Service<br />
<strong>Food</strong> cooling, norovirus, food allergies, food defense<br />
<strong>and</strong> produce safety are food safety issues that have an<br />
impact on school foodservice. USDA <strong>Food</strong> <strong>and</strong> Nutrition<br />
Service <strong>Food</strong> <strong>Safety</strong> Staff will present the current science<br />
related to these areas <strong>and</strong> education programs designed<br />
to address these issues.<br />
C O N F E R E N C E P R O G R A M<br />
T H U R S D A Y , M A R C H 2 5<br />
Serving Safe <strong>Food</strong>s in Child Care Centers<br />
Theresa Stretch, National <strong>Food</strong> Service Management<br />
Institute<br />
Research conducted by the FDA shows that prevention of<br />
contamination is one food safety practice needing<br />
improvement in many child care operations. Crosscontamination<br />
can be controlled by foodservice<br />
employees. Different types of foods have different endpoint<br />
cooking temperatures. One of the important ways<br />
we control the growth of microorganisms is by controlling<br />
time <strong>and</strong> temperature. This presentation will demonstrate<br />
interactive training techniques that focus on Clean,<br />
Separate, Cook <strong>and</strong> Chill food safety concepts.<br />
Problem Solving <strong>Food</strong> Protection<br />
Challenges: A Multifaceted Success for<br />
a School <strong>Food</strong> <strong>and</strong> Nutrition Program<br />
Eileen Staples, Greenville County (SC), <strong>and</strong> Mary Anne<br />
Hogue, The Steritech Group, Inc.<br />
Will demonstrate how a large school district successfully<br />
implemented their food safety management plan by using<br />
a holistic approach. By using current staff to train 650<br />
staff members in 88 locations <strong>and</strong> with the help of third<br />
party auditing, the program achieved success <strong>and</strong><br />
improved communication within the department.<br />
Targeting At-Risk Audiences 2<br />
❖ Roswell<br />
Enhancing <strong>Food</strong> <strong>Safety</strong> Communication<br />
<strong>and</strong> <strong>Education</strong> With High-Risk Audiences<br />
Abigail Borron <strong>and</strong> Mark Tucker, Purdue University<br />
Consumers hold values <strong>and</strong> beliefs which drive their<br />
decisions, behaviors <strong>and</strong> habits. Underst<strong>and</strong>ing this<br />
attitudinal chain benefits food safety educators,<br />
particularly when working with high-risk audiences. This<br />
presentation discusses a methodology used to map the<br />
decision-making process <strong>and</strong> develop audience-specific<br />
appeals, necessary for creating effective food safety<br />
messages.
Approaches for Control of Listeria<br />
monocytogenes in the Home<br />
Environment<br />
John Sofos, Ifigenia Geornaras <strong>and</strong> Patricia Kendall,<br />
Colorado State University<br />
At-risk consumers need research-based information to<br />
effectively control Listeria monocytogenes at home. This<br />
session will summarize applied research designed to<br />
better underst<strong>and</strong> the growth of L. monocytogenes under<br />
home storage conditions, inactivation of the pathogen<br />
using microwave heating, hot water <strong>and</strong> salad dressings,<br />
<strong>and</strong> the effectiveness of commonly used sanitizers.<br />
Impact of <strong>Education</strong> on <strong>Food</strong> <strong>Safety</strong><br />
Knowledge <strong>and</strong> Behavior of Low-Income<br />
English- <strong>and</strong> Spanish-Speaking Pregnant<br />
Women<br />
Patricia Kendall, Colorado State University<br />
Pregnant women are at increased risk for certain<br />
foodborne illnesses. This session will present outcomes<br />
<strong>and</strong> lessons learned in conducting a food safety<br />
educational intervention, Healthy Baby-Healthy Me,<br />
with low-income English- <strong>and</strong> Spanish-speaking<br />
pregnant women.<br />
Read the Instructions: Microwaves<br />
<strong>and</strong> Frozen <strong>Food</strong> <strong>Safety</strong><br />
❖ Spring<br />
Collaborating for Success:<br />
Consumer <strong>Education</strong> Campaign<br />
on Frozen <strong>Food</strong> <strong>Safety</strong><br />
Carol Freeman, ICF Macro<br />
This session will describe a frozen food <strong>and</strong> microwave<br />
campaign strategy to educate priority audiences<br />
on proper preparation of not-ready-to-eat (NRTE)<br />
prepackaged food products. The campaign is designed<br />
as an industry-supported initiative using an integrated<br />
approach including direct consumer education,<br />
community outreach <strong>and</strong> partnership activities with<br />
stakeholders.<br />
C O N F E R E N C E P R O G R A M<br />
T H U R S D A Y , M A R C H 2 5<br />
International <strong>Food</strong> Information Council<br />
Foundation 2009 <strong>Food</strong> <strong>and</strong> Health<br />
Survey: Microwave Cooking Habits<br />
Katie Burns, International <strong>Food</strong> Information Council<br />
The International <strong>Food</strong> Information Council Foundation<br />
2009 <strong>Food</strong> & Health Survey: Consumer Attitudes Toward<br />
<strong>Food</strong>, Nutrition & Health is the fourth annual, nationally<br />
representative, quantitative study designed to gain<br />
insights from consumers on various food safety, nutrition<br />
<strong>and</strong> health-related topics. This session will focus on the<br />
survey’s key food safety findings, with an emphasis on<br />
how consumers perceive their individual behavior<br />
regarding safe food preparation in the microwave oven.<br />
Reception at CNN<br />
6:00 to 8:00 PM<br />
21<br />
Join us at the global headquarters<br />
of CNN. This reception features the<br />
Partnership for <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong>.<br />
Transportation will be provided. THURSDAY<br />
PROGRAM
POSTERS<br />
FRIDAY<br />
PROGRAM<br />
22<br />
7:00–8:00 AM<br />
Continental Breakfast<br />
❖ Centennial Pre-Function<br />
8:00–9:00 AM<br />
BREAKOUT SESSIONS<br />
The Teaching Power of Virtual<br />
Worlds <strong>and</strong> Gaming<br />
❖ Courtl<strong>and</strong><br />
The Power of Games <strong>and</strong> Interactivity<br />
for Reaching New Audiences<br />
Jeanne Gleason, Barbara Chamberlin <strong>and</strong> Pamela<br />
Martinez, New Mexico State University<br />
Interactive technologies can effectively reach new<br />
audiences, overcoming schools’ resistance to teaching<br />
food safety because it's not on the “st<strong>and</strong>ardized<br />
curriculum”. By focusing on the science process behind<br />
food safety <strong>and</strong> teaching concepts frequently missed on<br />
st<strong>and</strong>ardized science achievement tests, NMSU’s food<br />
safety program, “Science Pirates,” has been embraced<br />
by science educators <strong>and</strong> teenage learners.<br />
The Virtual World of <strong>Food</strong> <strong>Safety</strong><br />
Lorraine Harley <strong>and</strong> Liat Mackey, University of Maryl<strong>and</strong><br />
Extension<br />
Take a fun ride on the information highway with two<br />
experienced food safety educators. Through interactive<br />
discussions <strong>and</strong> live demonstrations, we will navigate the<br />
virtual world of food safety information <strong>and</strong> online<br />
learning. Whether a beginner or frequent internet surfer,<br />
you will discover the best food safety resources.<br />
Engaging Adults in a Virtual Learning<br />
Environment<br />
Kristin Woods, Alabama Cooperative Extension System<br />
This session focuses on engaging emerging populations<br />
of adults with interactive activities in a 3D virtual learning<br />
environment. In this session we will discuss novel ways to<br />
reach clientele <strong>and</strong> the new <strong>Food</strong> <strong>Safety</strong> eXtension<br />
Community of Practice.<br />
C O N F E R E N C E P R O G R A M<br />
F R I D A Y , M A R C H 2 6<br />
Social Marketing <strong>and</strong> <strong>Food</strong> <strong>Safety</strong><br />
❖ Dunwoody<br />
Be <strong>Food</strong> Safe: Community Outreach<br />
in Cuyahoga County<br />
Paul DeSario <strong>and</strong> Tom Blackford, Cuyahoga County (OH)<br />
Board of Health<br />
The Cuyahoga County Board of Health has created a<br />
social marketing program which helps promote safe food<br />
h<strong>and</strong>ling practices to food operations <strong>and</strong> the public.<br />
By utilizing the USDA’s Be <strong>Food</strong> Safe materials, we can<br />
target food safety education to specific populations <strong>and</strong><br />
help focus on the CDC risk factors.<br />
A Funding P<strong>and</strong>emic – Sustaining<br />
<strong>Food</strong> <strong>Safety</strong> in an H1N1 World<br />
Michele Samarya-Timm, Franklin Township (NJ) Health<br />
Department<br />
It is no secret that the current economic climate has taken<br />
its toll on the funding of food safety programs, especially<br />
at the local level. Budgetary considerations have the<br />
potential to have a negative impact on the creation or<br />
sustainability of food safety initiatives, necessitating<br />
innovative approaches to maintain programming for all<br />
the audiences we serve. With this in mind, the Franklin<br />
Township (NJ) Health Department sought alternate ways<br />
to increase the reach of food safety initiatives utilizing<br />
existing resources in new ways. Our successful<br />
approaches will be presented.<br />
Exploration of Consumer Attitudes<br />
Related to “St<strong>and</strong> Time” as a Home<br />
<strong>Food</strong> <strong>Safety</strong> Practice for Certain <strong>Food</strong>s<br />
Martin Predd, Br<strong>and</strong> Amplitude, <strong>and</strong> Shelley Feist,<br />
Partnership for <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong><br />
Recent proposed modification of safe food h<strong>and</strong>ling<br />
guidance on cooking of pork <strong>and</strong> beef prompted<br />
the Partnership for <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> to initiate<br />
qualitative consumer research to explore attitudes related<br />
to “st<strong>and</strong> time” as a home food safety practice for certain<br />
foods. This research <strong>and</strong> resultant consumer messaging<br />
approaches will be discussed.
<strong>Food</strong> Allergy <strong>Education</strong><br />
❖ Fairlie<br />
Federal <strong>Food</strong> Allergy <strong>Education</strong><br />
Strategies<br />
Jeannie Sneed, USDA/<strong>Food</strong> <strong>and</strong> Nutrition Service;<br />
Howard Seltzer, FDA Center for <strong>Food</strong> <strong>Safety</strong> <strong>and</strong><br />
Applied Nutrition; <strong>and</strong> Pete Hunt, CDC<br />
A panel representing CDC, FDA <strong>and</strong> USDA will present<br />
federal food allergy education strategies focused on<br />
consumers <strong>and</strong> foodservice employees, including food<br />
labeling, fact sheets, webinars, videos <strong>and</strong> other media.<br />
<strong>Food</strong> allergy policy development <strong>and</strong> implementation in<br />
schools also will be discussed.<br />
Survey of US School <strong>Food</strong>service<br />
Personnel on <strong>Food</strong> Allergy Management<br />
<strong>and</strong> Prevention Practices<br />
Katie Burns, International <strong>Food</strong> Information Council<br />
This session will cover the results of a food allergy survey<br />
conducted by the International <strong>Food</strong> Information Council<br />
<strong>and</strong> the School Nutrition Association in spring 2008 to<br />
guide development of practical tools for writing <strong>and</strong><br />
implementing food allergy policies. This session will also<br />
discuss challenges <strong>and</strong> best practices for successful food<br />
allergy policy development <strong>and</strong> implementation.<br />
<strong>Food</strong> Allergies: Identifying <strong>and</strong><br />
Responding to <strong>Education</strong>al Needs<br />
Christine Bruhn, University of California, Davis, <strong>and</strong><br />
Robert Gravani, Cornell University<br />
The public is not aware of how to prevent a susceptible<br />
person from experiencing an anaphylactic reaction. This<br />
presentation will highlight educational needs of persons<br />
with allergies, as well as the physicians who advise<br />
them, <strong>and</strong> detail a program delivered in California<br />
<strong>and</strong> New York that addressed these needs.<br />
Outbreak Collaboration<br />
❖ Greenbriar<br />
Enhancing Consumer <strong>Education</strong><br />
Through Interagency Coordination<br />
<strong>and</strong> Communication<br />
Abigail Borron, Purdue University<br />
Interagency coordination <strong>and</strong> collaboration must be<br />
effective <strong>and</strong> efficient so consumers receive clear,<br />
accurate, reliable <strong>and</strong> science-based information <strong>and</strong><br />
education in regard to food safety <strong>and</strong> protection. This<br />
presentation will provide an overview of three regional<br />
conferences on this issue <strong>and</strong> the calls to action agreed<br />
upon by all participants.<br />
C O N F E R E N C E P R O G R A M<br />
F R I D A Y , M A R C H 2 6<br />
Industry-<strong>Food</strong>borne Illness Investigation<br />
Training (I-FIIT)<br />
Kenneth Pearson, NEHA, <strong>and</strong> Elizabeth Bugden, Bugden<br />
Solutions, Inc.<br />
NEHA is in the process of developing an Industry-<br />
<strong>Food</strong>borne Illness Investigation Training (I-FIIT)<br />
workshop designed to create an effective partnership<br />
<strong>and</strong> communication between the private food industry<br />
<strong>and</strong> the regulatory agencies involved in a foodborne<br />
illness outbreak investigation, as well as create a clear<br />
underst<strong>and</strong>ing of how to effectively resolve an outbreak<br />
situation <strong>and</strong> implement control measures as needed.<br />
Stop by to learn more about this collaborative project<br />
<strong>and</strong> the upcoming pilot workshop!<br />
<strong>Food</strong>borne Illness Data:<br />
How to Talk in Plain Language<br />
❖ Kennesaw<br />
Opportunities <strong>and</strong> Challenges in<br />
Presenting Human Illness Data <strong>and</strong><br />
Estimates to the Public<br />
Christine Prue, CDC; Susan Grooters, Safe Tables<br />
Our Priority; Terri Nintemann, USDA/<strong>Food</strong> <strong>Safety</strong> <strong>and</strong><br />
Inspection Service; <strong>and</strong> Paula Panissidi, FDA<br />
<strong>Food</strong> safety educators face many challenges in making<br />
foodborne illness data relevant, underst<strong>and</strong>able <strong>and</strong><br />
actionable to the public. This session will offer practical<br />
tips on “how to” overcome these challenges.<br />
Retail Consumer <strong>Education</strong> Programs<br />
❖ Piedmont<br />
Now in Stores: Opportunities for<br />
Retailer Engagement in Consumer<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong><br />
Shelley Feist, Partnership for <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong>;<br />
Adam Johnson, SUPERVALU, Inc.; Gina Nicholson, Kroger<br />
Company, Columbus Division; <strong>and</strong> Sherrie Rosenblatt,<br />
National Turkey Federation<br />
This session will explore the interests, motivations <strong>and</strong><br />
approaches of food retailers <strong>and</strong> commodity groups in<br />
communicating food safety education messages to their<br />
customers. With the Holiday <strong>Food</strong> <strong>Safety</strong> Success kit<br />
project as an example, attendees will learn about the<br />
elements of a “system” for voluntary retailer participation<br />
in planning, reviewing <strong>and</strong> activating food safety<br />
education programming.<br />
23<br />
FRIDAY<br />
PROGRAM
FRIDAY<br />
PROGRAM<br />
24<br />
Targeting At-Risk Audiences 3<br />
❖ Roswell<br />
Development <strong>and</strong> Evaluation of a<br />
Multi-Faceted <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong><br />
Program for Older Adults<br />
S<strong>and</strong>ria Godwin, Tennessee State University; Leslie<br />
Speller-Henderson, Tennessee State University Extension;<br />
<strong>and</strong> Sheryl Cates <strong>and</strong> Katherine Kosa, RTI International<br />
A new educational booklet <strong>and</strong> interactive website for<br />
adults age 60 <strong>and</strong> over will be previewed in this session.<br />
Improvements in knowledge <strong>and</strong> reported practices by<br />
seniors after reading the book with be presented.<br />
Characteristics of Older Adults With<br />
Risky <strong>Food</strong> <strong>Safety</strong> Behaviors<br />
Sheryl Cates, RTI International, <strong>and</strong> S<strong>and</strong>ria Godwin,<br />
Tennessee State University<br />
RTI <strong>and</strong> TSU conducted a nationally representative survey<br />
of adults aged 60 years <strong>and</strong> older (n = 1,140) to<br />
characterize the characteristics of older adults with risky<br />
food h<strong>and</strong>ling <strong>and</strong> consumption behaviors. Educators<br />
<strong>and</strong> public health officials can use the survey findings to<br />
develop strategies to reduce foodborne illness among<br />
older adults.<br />
Anatomy of <strong>Food</strong> Recalls<br />
❖ Spring<br />
Consumers’ Underst<strong>and</strong>ing of<br />
<strong>Food</strong> Recalls<br />
Amy L<strong>and</strong>o <strong>and</strong> Ewa Carlton, FDA<br />
The presentation will describe consumers’ underst<strong>and</strong>ing<br />
of food recalls based on findings from a focus group<br />
study. Consumers' responses to food recalls <strong>and</strong> actions<br />
taken when learning about food recalls will be<br />
explained. Finally, consumers' information needs during a<br />
food recall will be discussed.<br />
Knowledge, Attitudes <strong>and</strong> Behaviors of<br />
Tennesseans Regarding <strong>Food</strong> Recalls<br />
Katherine Garman, Tennessee Department of Health<br />
To better underst<strong>and</strong> knowledge, attitudes <strong>and</strong> behaviors<br />
related to food recalls, a survey of Tennessee residents<br />
was conducted. The researchers will describe how<br />
frequently respondents are made aware of food recalls,<br />
who respondents think have the authority to issue recalls<br />
<strong>and</strong> attitudes about when food recalls should be issued.<br />
C O N F E R E N C E P R O G R A M<br />
F R I D A Y , M A R C H 2 6<br />
9:00–9:30 AM<br />
Break<br />
❖ Centennial Pre-Function<br />
9:30–10:45 AM<br />
Plenary VI – Using Social Media<br />
❖ Centennial Ballroom II<br />
Moderator: Holli Seitz, CDC<br />
Presenters: Am<strong>and</strong>a Eamich, USDA<br />
Mark Marosits, Worldways Social<br />
Marketing<br />
Ann Aikin, CDC<br />
Sanjay Koyani, FDA<br />
In “Using Social Media”, leading social media experts<br />
in the government <strong>and</strong> private sector will discuss<br />
applications of social media to food safety education.<br />
10:45–11:30 AM<br />
❖ Centennial Ballroom II<br />
Plenary VII – The Importance of <strong>Food</strong><br />
<strong>Safety</strong> Culture in Retail <strong>Food</strong> Service<br />
Tom Chestnut, NSF International<br />
Frank Yiannas, Wal-Mart<br />
Achieving advancements in food safety requires a high<br />
level of collaboration across many sectors of the food<br />
industry, regulatory, medical <strong>and</strong> academic communities.<br />
The program at the <strong>2010</strong> <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong><br />
<strong>Conference</strong> speaks to this diversity with themes that range<br />
from tapping resources in the medical community to<br />
collaborating on outbreaks <strong>and</strong> the need for retail<br />
industry engagement. This presentation will explore how<br />
these resources <strong>and</strong> collaboration can be utilized to help<br />
embed food safety into the culture of companies.<br />
11:30 AM<br />
<strong>Conference</strong> Adjourns
P O S T E R S 25<br />
WEDNESDAY, MARCH 24 Consumer Awareness <strong>and</strong> Response<br />
to Produce <strong>Food</strong> <strong>Safety</strong> Issues<br />
3:00–4:00 PM <strong>and</strong> 5:30–7:30 PM Marisa Bunning <strong>and</strong> Patricia Kendall, Colorado State<br />
❖ Centennial I<br />
University<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong>al Material<br />
Development for Families with Young<br />
Children<br />
Julie Albrecht <strong>and</strong> Adeline Lum, University of<br />
Nebraska-Lincoln<br />
A formative evaluation process was used to develop <strong>and</strong><br />
test an educational brochure on food safety for families<br />
with young children.<br />
Interagency Partnerships During<br />
<strong>Food</strong>borne Illness Investigations<br />
Latasha Allen, USDA/<strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection Service<br />
Success <strong>and</strong> challenges during foodborne illness<br />
investigations <strong>and</strong> the value of strong inter-agency<br />
collaborations <strong>and</strong> partnerships in foodborne illness<br />
response illustrated by a description of the roles of <strong>Food</strong><br />
<strong>Safety</strong> <strong>and</strong> Inspection Service – <strong>Food</strong>borne Disease<br />
Investigations Branch.<br />
<strong>Food</strong> <strong>Safety</strong> <strong>and</strong> the Legal Risks:<br />
Are You Up to Speed?<br />
Ali Beydoun, Carr Maloney PC<br />
When it comes to the risks inherent with food safety, the<br />
legal climate has changed. From the farm all the way to<br />
the local grocery store, every company in the industry<br />
faces enhanced scrutiny related to food safety st<strong>and</strong>ards.<br />
This presentation outlines those risks <strong>and</strong> potential<br />
penalties <strong>and</strong> explains how to proactively create an<br />
effective risk management system through the use of<br />
technology.<br />
Increasing <strong>Food</strong> <strong>Safety</strong> Competency<br />
in the Community<br />
Christine Bruhn, University of California, Davis<br />
If you have a food safety educational program how do<br />
you get people to come? What do community volunteers<br />
already know about food safety <strong>and</strong> what do they have<br />
a hard time believing? What techniques can be used to<br />
help visualize principals of safe food h<strong>and</strong>ling? Does<br />
food safety training impact behavior?<br />
Be <strong>Food</strong> Smart: CFI’s Six Safe<br />
<strong>Food</strong> Practices<br />
Patricia Buck <strong>and</strong> Lee Faulconbridge, Center for<br />
<strong>Food</strong>borne Illness Research <strong>and</strong> Prevention<br />
A new approach to food safety education is needed to<br />
encourage the adoption of safe food practices from farm<br />
to table. This presentation will focus on the need to<br />
exp<strong>and</strong> food safety educational messages <strong>and</strong> the need<br />
to include motivation <strong>and</strong> social marketing in food safety<br />
educational programs.<br />
Focus groups, farmers’ market surveys <strong>and</strong> a web-based<br />
survey were used to help assess consumer awareness<br />
of produce food safety issues, attitudes toward locally<br />
grown <strong>and</strong> non-locally grown produce, organically<br />
grown <strong>and</strong> conventionally grown produce <strong>and</strong> response<br />
to recent foodborne illness outbreaks associated with<br />
fresh produce.<br />
<strong>Food</strong> <strong>Safety</strong> Cognitions of<br />
Middle Schoolers <strong>and</strong> Parents<br />
of Middle Schoolers<br />
Carol Byrd-Bredbenner, Rutgers, The State University<br />
of New Jersey<br />
This poster will describe <strong>and</strong> compare the food safety<br />
cognitions of middle school children <strong>and</strong> parents of<br />
middle school children. It also will propose guidelines for<br />
food safety interventions for middle school children <strong>and</strong><br />
their parents.<br />
Certified Kitchen Managers:<br />
Do They Improve Restaurant<br />
Inspection Outcomes?<br />
Sheryl Cates, RTI International, <strong>and</strong> Vincent Radke, CDC<br />
RTI <strong>and</strong> CDC conducted an analysis of restaurant<br />
inspection data for the State of Iowa to explore the<br />
relationship between restaurant inspection outcomes <strong>and</strong><br />
the presence of a certified kitchen manager (CKM). The<br />
results indicated the presence of a CKM was protective<br />
for some, but not all, types of critical violations.<br />
Georgia <strong>Food</strong> <strong>Safety</strong> Taskforce:<br />
Organization <strong>and</strong> Outreach<br />
Mildred Cody, Georgia State University/Georgia <strong>Food</strong><br />
<strong>Safety</strong> Taskforce<br />
The Georgia <strong>Food</strong> <strong>Safety</strong> Taskforce (GFSTF) is an<br />
interagency/industry/professional partnership that<br />
focuses on programs for Georgia professionals <strong>and</strong><br />
the public. This poster describes GFSTF organization<br />
building/maintenance activities <strong>and</strong> programs, such as<br />
an ethnic foods training program, a homemade pet treats<br />
brochure, conference/training hosting <strong>and</strong> community<br />
food safety outreach.<br />
Policies <strong>and</strong> Perceptions on Leafy<br />
Greens-H<strong>and</strong>ling Practices in<br />
Restaurants<br />
Erik Coleman <strong>and</strong> Kristin Delea, CDC<br />
This presentation is based on data from a CDC<br />
Environmental Health Specialists Network (EHS-Net)<br />
special study conducted to provide a description of the<br />
systems affecting leafy greens in restaurants.<br />
POSTERS
POSTERS<br />
26 P O S T E R S<br />
Service Learning Can Be a Successful<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> Strategy:<br />
Application to At-Risk Independently<br />
Living Seniors in West Tennessee<br />
Richard Coppings, Jackson State Community College,<br />
<strong>and</strong> S<strong>and</strong>ria Godwin, Tennessee State University<br />
Presentation demonstrates the effectiveness of using<br />
Service Learning within a college biology class to<br />
provide food safety education to independent seniors.<br />
<strong>Food</strong> H<strong>and</strong>ling Knowledge, Attitudes<br />
<strong>and</strong> Behavior Among Refugees: The<br />
Results of a Survey in a Refugee<br />
Resettlement Area<br />
Julie Garden-Robinson, North Dakota State University<br />
Extension Service<br />
A survey of immigrants in a refugee resettlement area<br />
revealed deficits in knowledge of food safety concepts<br />
<strong>and</strong> food h<strong>and</strong>ling practices inconsistent with current<br />
recommendations.<br />
Consumer Readiness for Keeping <strong>Food</strong><br />
Safe During <strong>and</strong> After an Emergency<br />
S<strong>and</strong>ria Godwin, Tennessee State University, <strong>and</strong><br />
Leslie Speller-Henderson, Tennessee State University<br />
Cooperative Extension<br />
Consumers need to be prepared to prevent foodborne<br />
illness during <strong>and</strong> after disasters such as power outages<br />
<strong>and</strong> floods. Results of our focus groups, however, show<br />
they are not ready, nor do they have the knowledge, to<br />
be well-prepared.<br />
Failure to Follow Long-Term<br />
Consequences of <strong>Food</strong>borne<br />
Illness Cases<br />
Susan Grooters, Safe Tables Our Priority<br />
Case studies from STOP’s cohort of foodborne illness<br />
survivors with long-term consequences will illustrate that<br />
the failure to properly identify chronic sequelae as being<br />
linked to acute infections not only impacts patients’ lives,<br />
but also reduces the likelihood of the true economic costs<br />
to society being understood.<br />
H<strong>and</strong> Hygiene in Retail <strong>Food</strong><br />
Establishments<br />
Daniel Henroid, Jr. <strong>and</strong> Rochelle Lacey, University<br />
of California, San Francisco Medical Center<br />
The results of a longitudinal study evaluating the<br />
prevalence <strong>and</strong> adequacy of h<strong>and</strong> hygiene in retail<br />
food establishments.<br />
Developing Active H<strong>and</strong>washing<br />
Monitoring Systems in Restaurants<br />
Daniel Henroid, Jr. <strong>and</strong> Rochelle Lacey, University of<br />
California, San Francisco Medical Center<br />
Innovative monitoring systems will be discussed to assist<br />
all types of foodservice managers to determine the<br />
frequency of h<strong>and</strong>washing in their establishments.<br />
Codworm Casserole<br />
Jeffrey Jones, CDC<br />
This poster will present information on fishborne parasitic<br />
disease prevention.<br />
Microbial <strong>Food</strong> <strong>Safety</strong> Training for the<br />
Produce Industry in New Jersey<br />
Wesley Kline, Rutgers Cooperative Extension<br />
It is critical to promote food safety practices among small<br />
grower operations. These operations often consist of one<br />
or two individuals, which makes it difficult for them to<br />
develop a food safety plan <strong>and</strong> maintain the records to<br />
verify the plan. This project has worked to streamline the<br />
process for those growers.<br />
Consumers’ Underst<strong>and</strong>ing of<br />
Labeling for Prepared but Not-Readyto-Eat<br />
Meat <strong>and</strong> Poultry Products <strong>and</strong><br />
Other Labeling Issues<br />
Katherine Kosa <strong>and</strong> Sheryl Cates, RTI International<br />
RTI is conducting consumer focus groups to underst<strong>and</strong><br />
consumers’ underst<strong>and</strong>ing of labeling features for<br />
prepared but not-ready-to-eat meat <strong>and</strong> poultry products<br />
<strong>and</strong> labeling of raw meat products. Educators <strong>and</strong> policy<br />
makers can use the study findings to develop targeted<br />
interventions to increase consumers’ underst<strong>and</strong>ing of the<br />
labeling of meat <strong>and</strong> poultry products.<br />
Short- <strong>and</strong> Long-Term Health Outcomes<br />
of Selected <strong>Food</strong>borne Pathogens<br />
Barbara Kowalcyk <strong>and</strong> Tanya Roberts, Center for<br />
<strong>Food</strong>borne Illness Research <strong>and</strong> Prevention<br />
<strong>Food</strong>borne illness is a serious public health challenge for<br />
the 21st century. According to the Centers for Disease<br />
Control <strong>and</strong> Prevention, each year there are millions of<br />
illnesses, yet very few people realize that serious short-<br />
<strong>and</strong> long-term health outcomes are associated with many<br />
foodborne pathogens. This poster will help attendees<br />
better underst<strong>and</strong> the potential impact of some of the<br />
leading foodborne pathogens. H<strong>and</strong>outs will be<br />
available.
Evaluation of an On-Farm Processing<br />
Program<br />
Meryl Lubran <strong>and</strong> Mark Kantor, University of Maryl<strong>and</strong><br />
Results from a mail survey administered to Maryl<strong>and</strong><br />
farmers to evaluate an on-farm food processing course<br />
<strong>and</strong> licensing program will be presented. Findings<br />
provide insight into factors affecting farmers’ decisions to<br />
apply for an on-farm license <strong>and</strong> suggest relevant factors,<br />
concerns <strong>and</strong> issues to address in future educational<br />
outreach efforts.<br />
Consumer <strong>Food</strong> <strong>Safety</strong> Stickers<br />
Joyce McGarry, Michigan State University Extension<br />
Research shows that most consumers are not aware<br />
of the time <strong>and</strong> temperature requirements for safe food<br />
h<strong>and</strong>ling. Because of the increasing percentage of<br />
take-home foods, MSU Extension has developed a food<br />
safety sticker to be put on take out <strong>and</strong> home delivered<br />
foods.<br />
Word-of-Mouth Marketing of<br />
holidayfoodsafety.org: Initial<br />
Promotional Methods <strong>and</strong> Learnings<br />
Natalia Mikha, Partnership for <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong><br />
This poster will chart word-of-mouth marketing<br />
approaches for a new web-based consumer initiative<br />
designed to capture consumer attention during times of<br />
peak interest in food safety around the winter holidays.<br />
With a limited, structured approach to engaging<br />
influencers in social networking, including Mommy<br />
bloggers, the Partnership launched an effort to cultivate<br />
community <strong>and</strong> stimulate exchange among consumers<br />
about safe food h<strong>and</strong>ling at the holidays <strong>and</strong> available<br />
online resources.<br />
<strong>Food</strong> <strong>Safety</strong> Support for the Elderly<br />
Lillie Monroe-Lord, University of the District of Columbia<br />
Cooperative Extension Service<br />
Elderly residents are among the most vulnerable victims<br />
of foodborne illness. The UDC Center for Nutrition, Diet<br />
<strong>and</strong> Health created a community collaborative among<br />
nutritionists, food h<strong>and</strong>lers <strong>and</strong> elderly residents to increase<br />
compliance with food safety principles. The presenter will<br />
share best practices for replication of this model.<br />
Kitchen Towels as a Source of<br />
<strong>Food</strong>borne Pathogens Contributing<br />
to Cross-Contamination Events in<br />
Restaurants<br />
Jack Neal, University of Houston, <strong>and</strong> Daniel Henroid, Jr.,<br />
University of California, San Francisco Medical Center<br />
Kitchen towels in restaurants may be a potential source of<br />
foodborne pathogens contributing to cross-contamination<br />
in the establishment. Results indicate that towels used in<br />
restaurants may be contaminated with high levels of<br />
bacteria capable of transferring onto food preparation<br />
surfaces, as well as food items prepared on these<br />
surfaces.<br />
P O S T E R S 27<br />
Development <strong>and</strong> Evaluation of<br />
<strong>Food</strong> <strong>Safety</strong> Signs<br />
S<strong>and</strong>ra O’Connor <strong>and</strong> Joe Eifert, Virginia Tech<br />
This poster will present food safety signs designed in<br />
three different formats. It will include an analysis of<br />
demographic characteristics of participants, a description<br />
of the signs’ comprehensibility rankings, discussion of the<br />
most effective delivery mechanism <strong>and</strong> identification of<br />
demographic information that ma have influenced the<br />
results.<br />
Effect of Social Organization<br />
Activities on <strong>Food</strong> <strong>Safety</strong> Knowledge<br />
of Community: Yalova Healthy<br />
<strong>Food</strong> Platform<br />
Yasin Özdemir, Government Research Institute, <strong>and</strong><br />
Emir Olcay Sayin, Ministry of Agricultural <strong>and</strong> Rural<br />
Affairs,Turkey<br />
Yalova Healthy <strong>Food</strong> Platform (YHFP) was the first <strong>and</strong><br />
only platform about food safety in Turkey. Organizations<br />
of YHFP showed the importance of education against<br />
wrong information on the internet <strong>and</strong> other widespread<br />
speculative media. The significant improvement of<br />
education <strong>and</strong> research will transmit to participants.<br />
Confirming a Modified Health Belief<br />
Model in School <strong>Food</strong>service<br />
Lynn Riggins, University of Central Missouri<br />
A survey was administered to underst<strong>and</strong> behavioral<br />
intentions related to food safety. A modified Health Belief<br />
Model was confirmed to predict behavioral intentions<br />
to follow a HACCP program. Results indicated that if<br />
employees recognize the benefits <strong>and</strong> consequences to<br />
children they were more likely to follow a HACCP<br />
program.<br />
Lessons Learned in Conducting <strong>Food</strong><br />
<strong>Safety</strong> Research in Restaurants: The<br />
Problems of Recruitment <strong>and</strong> Retention<br />
Kevin Roberts, Kansas State University<br />
A research study conducted to underst<strong>and</strong> foodservice<br />
employees’ food safety behaviors <strong>and</strong> beliefs identified<br />
challenges associated with field research in restaurants.<br />
Researchers will present lessons learned from conducting<br />
field research on the topic of food safety in restaurants<br />
<strong>and</strong> will provide suggestions for increasing participation<br />
<strong>and</strong> reducing attrition.<br />
POSTERS
POSTERS<br />
28 P O S T E R S<br />
E D U C A T I O N A L E X H I B I T S<br />
Mature Kansans Assess Barriers<br />
to H<strong>and</strong>washing While Preparing<br />
<strong>Food</strong> in the Home<br />
Kevin Roberts <strong>and</strong> Valentina Remig, Kansas State<br />
University<br />
Ajzen’s Theory of Planned Behavior was used to<br />
underst<strong>and</strong> older adults’ barriers to properly washing<br />
h<strong>and</strong>s while preparing food in the home. Multiple Linear<br />
Regression showed that attitudes, subjective norms <strong>and</strong><br />
perceived behavioral controls were significant in the<br />
prediction of behavioral intention. Specific behaviors<br />
<strong>and</strong> barriers will be presented.<br />
Improving Listeriosis Prevention<br />
Messages for Pregnant Women<br />
S<strong>and</strong>ra Saperstein, University of Maryl<strong>and</strong><br />
Research examining factors related to listeriosis<br />
prevention among pregnant women will be presented.<br />
First, a secondary data analysis was conducted to<br />
provide information on Listeria awareness <strong>and</strong> high-risk<br />
foods consumption in a national sample of pregnant<br />
women. The second study examined pregnant women’s<br />
online search for listeriosis prevention information.<br />
Findings suggest awareness of Listeria <strong>and</strong> foods to<br />
avoid is increasing, but awareness of risk is limited.<br />
The research also showed that pregnant women are<br />
consuming high-risk foods.<br />
Effective Colorado Extension Outreach:<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> for Seniors<br />
Mary Schroeder <strong>and</strong> Patricia Kendall, Colorado State<br />
University<br />
This <strong>Food</strong> <strong>Safety</strong> for Seniors consumer education initiative<br />
utilized successful collaboration among Extension agents<br />
<strong>and</strong> partnerships with community agencies.<br />
Underst<strong>and</strong>ing Safe <strong>Food</strong> H<strong>and</strong>ling<br />
Among Refugee New Americans:<br />
The Results of In-Depth Interviews<br />
Kathleen Slobin <strong>and</strong> Julie Garden-Robinson, North<br />
Dakota State University<br />
Twenty interviews with recently re-settled refugees from<br />
Bosnia, Northern Iraq <strong>and</strong> several African countries were<br />
undertaken. The analysis revealed striking similarities<br />
between the food h<strong>and</strong>ling practices of refugees in the<br />
United States <strong>and</strong> food safety messages advocating<br />
personal hygiene, adequate cooking <strong>and</strong> avoidance<br />
of cross-contamination.<br />
Yersiniosis <strong>and</strong> Chitterling Exposure,<br />
Georgia, 2003-2008<br />
Madhavi Vajani, Georgia Division of Public Health<br />
Exposure to chitterlings was significantly associated<br />
with yersiniosis among infants <strong>and</strong> African-Americans<br />
in Georgia during 2003-2008. In order to prevent<br />
yersiniosis, focused educational messages to effect<br />
behavioral changes are necessary.<br />
<strong>Food</strong> <strong>Safety</strong> Begins on the Farm<br />
Elizabeth Bihn <strong>and</strong> Robert Gravani, Cornell University<br />
The National Good Agricultural Practices Program Exhibit<br />
highlights more than ten unique publications created for<br />
fresh produce growers, packers, <strong>and</strong> farm workers.<br />
Publications include videos, a coloring book, magnets,<br />
photo novels, assessment, pamphlets <strong>and</strong> booklets to<br />
encourage the implementation of produce safety<br />
practices to reduce microbial risks to fresh produce.<br />
New Technologies for New Audiences<br />
Jeanne Gleason, Barbara Chamberlin <strong>and</strong> Pamela<br />
Martinez, New Mexico State University<br />
As consumers become more technology savvy, they<br />
dem<strong>and</strong> higher quality <strong>and</strong> more interactive delivery<br />
methods. Explore interactive games that are so fun that<br />
even teens opt to play them during their free time. See<br />
Spanish <strong>and</strong> Chinese media tools <strong>and</strong> a demonstration<br />
of the food safety materials on YouTube <strong>and</strong> mobile<br />
devices such as the iPhone.<br />
Make the Smart Choice: Public <strong>Education</strong><br />
Campaign About Illegal <strong>Food</strong> Vending<br />
Eugenie Marcotte <strong>and</strong> Fritzy Devera, County of<br />
Riverside (CA) Department of Environmental Health<br />
Riverside County Department of Environmental Health<br />
launched an innovative <strong>and</strong> extensive public education<br />
campaign focusing on the dangers associated with<br />
eating food purchased from non-permitted vendors.<br />
Entitled “Make the Smart Choice”, the campaign was<br />
designed to show the public why buying food from<br />
illegal vendors is a risky proposition.<br />
Johnson & Wales University’s<br />
“Gold St<strong>and</strong>ard for <strong>Food</strong> <strong>Safety</strong>”<br />
Susan Wallace, Johnson & Wales University<br />
Johnson & Wales University (JWU) has developed a<br />
“Gold St<strong>and</strong>ard for <strong>Food</strong> <strong>Safety</strong>”, an effective <strong>and</strong><br />
comprehensive set of food safety practices. JWU will<br />
share these practices, including forms <strong>and</strong> educational<br />
materials, <strong>and</strong> explain how consumers’ risk can be<br />
reduced by their incorporation into food safety plans<br />
in food service operations.<br />
eXtension <strong>Food</strong> <strong>Safety</strong> Community<br />
of Practice<br />
Jean Weese, Auburn University<br />
eXtension is a new mode of delivering food safety<br />
research-based information from specialists all over the<br />
US. The core team of the <strong>Food</strong> <strong>Safety</strong> CoP is made-up of<br />
members from Arkansas, Florida, Tennessee <strong>and</strong> Virginia<br />
with the lead state being Alabama.
Wednesday, March 24<br />
7:00 AM–7:30 PM<br />
Thursday, March 25<br />
7:00 AM–4:00 PM<br />
NSF Scrub Club ® ............................... Booth: 101<br />
Contact: Anna Schmitt-Reichert<br />
789 N. Dixboro Road<br />
Ann Arbor, MI 48105<br />
aschmittreichert@nsf.org<br />
www.nsf.org<br />
The Scrub Club ® program is the first of its kind – a fun, interactive<br />
<strong>and</strong> educational Web site (www.scrubclub.org) that teaches<br />
children the proper way to wash their h<strong>and</strong>s. The site consists of<br />
a webisode, interactive games <strong>and</strong> even an official h<strong>and</strong>washing<br />
theme song. Downloadable activity materials for kids, educational<br />
materials for teachers, <strong>and</strong> program information for parents are also<br />
available.<br />
Centers for Disease Control <strong>and</strong><br />
Prevention .......................................... Booth: 103<br />
Contact: Christine Prue<br />
1600 Clifton Road, MS E-86<br />
Atlanta, GA 30333<br />
cep9@cdc.gov<br />
www.cdc.gov<br />
Healthy People in a Healthy World Through Prevention–CDC,<br />
as the sentinel for the health of people in the United States <strong>and</strong><br />
throughout the world, strives to protect peoples’ health <strong>and</strong> safety,<br />
provide reliable health information <strong>and</strong> improve health through<br />
strong partnerships.<br />
CDC will feature information from many programs involved in<br />
food safety including the “nets.” PulseNet is a national network<br />
of public health <strong>and</strong> food regulatory agency laboratories that<br />
perform pulsed-field gel electrophoresis on bacteria that may be<br />
foodborne. PulseNet is vital for identifying <strong>and</strong> investigating the<br />
sources of local <strong>and</strong> multistate outbreaks of foodborne illnesses.<br />
OutbreakNet is a national partnership of epidemiologists<br />
<strong>and</strong> others who investigate outbreaks of enteric diseases.<br />
<strong>Food</strong>borne Diseases Active Surveillance Network (<strong>Food</strong>Net)<br />
conducts surveillance for seven bacterial <strong>and</strong> two parasitic infections<br />
transmitted commonly through food, <strong>and</strong> it conducts analyses <strong>and</strong><br />
epidemiologic studies designed to help better underst<strong>and</strong> the<br />
epidemiology of foodborne diseases. EHS-Net (pronounced<br />
S-Net) is a collaborative forum of environmental health specialists<br />
whose mission is to improve environmental health. These specialists<br />
collaborate with epidemiologists <strong>and</strong> laboratory professionals to<br />
identify <strong>and</strong> prevent environmental factors from contributing to<br />
foodborne disease outbreaks. CaliciNet is an electronic norovirus<br />
outbreak surveillance network with public health laboratories that<br />
aims to provide a better underst<strong>and</strong>ing of noroviruses <strong>and</strong> help<br />
control their spread. National Outbreak Reporting System<br />
(NORS) is a system for collecting reports of foodborne outbreaks.<br />
DPDx assists <strong>and</strong> strengthens the laboratory diagnosis of parasitic<br />
diseases <strong>and</strong> provides distance-based education <strong>and</strong> training<br />
domestically <strong>and</strong> internationally.<br />
E X H I B I T S 29<br />
In addition, recently published Guidelines for <strong>Food</strong>borne Disease<br />
Outbreak Response by the Council to Improve <strong>Food</strong>borne<br />
Outbreak Response (CIFOR) will be available at the CDC<br />
booth. CIFOR is a multidisciplinary working group convened to<br />
increase collaboration across the country <strong>and</strong> across relevant areas<br />
of expertise in order to reduce the burden of foodborne illness.<br />
Calico Industries, Inc. .......................... Booth: 107<br />
Contact: Jessica Benton<br />
9045 Junction Drive<br />
Annapolis Jct., MD 20701<br />
jbenton@calicoindustires.com<br />
www.calicoindustries.com<br />
Calico Industries has been a leader in providing HACCP compliant<br />
products to the commercial food service industry; along with small<br />
wares <strong>and</strong> equipment. As seen on Fox News, Calico has the tools<br />
to educate all consumers on how to reduce the spread of germs!<br />
Available through contract GS-07F-5864.<br />
Paster Training Inc............................... Booth: 111<br />
Contact: Tara Paster<br />
1262 Laurelwood Road<br />
Pottstown, PA 19465<br />
tara.paster@pastertraining.com<br />
www.pastertraining.com<br />
Paster Training, the experts in Retail HACCP Certification, provides<br />
“best-in-class” food <strong>and</strong> alcohol safety training, consulting <strong>and</strong><br />
products that drive operational compliance <strong>and</strong> efficiency. Unlike<br />
any other supplier of food <strong>and</strong> alcohol safety training, Paster<br />
Training delivers exceptional passion, training expertise <strong>and</strong><br />
operator experience to every engagement.<br />
NSF International ................................ Booth: 200<br />
Contact: Stan Hazan<br />
789 N. Dixboro Road<br />
Ann Arbor, MI 48105<br />
hazan@nsf.org<br />
www.nsf.org<br />
NSF International, a not-for-profit, non-governmental organization, is<br />
a leader in st<strong>and</strong>ards development, product inspection, testing <strong>and</strong><br />
certification, <strong>and</strong> education for public health <strong>and</strong> safety.<br />
<strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection Service,<br />
US Department of Agriculture ............... Booth: 201<br />
Contact: Michelle Everett<br />
5601 Sunnyside Avenue<br />
Beltsville, MD 20705<br />
Michelle.Everett@fsis.usda.gov<br />
www.fsis.usda.gov<br />
The <strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection Service (FSIS) is the public health<br />
agency in the US Department of Agriculture responsible for ensuring<br />
that the nation’s commercial supply of meat, poultry <strong>and</strong> egg<br />
products is safe, wholesome, <strong>and</strong> correctly labeled <strong>and</strong> packaged.<br />
EXHIBITS
EXHIBITS<br />
30 E X H I B I T S<br />
Center for <strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Applied Nutrition,<br />
<strong>Food</strong> <strong>and</strong> Drug Administration, US Department<br />
of Health <strong>and</strong> Human Services.............. Booth: 202<br />
Contact: Howard Seltzer<br />
5100 Paint Branch Parkway (HFS-08)<br />
College Park, MD 20740-3835<br />
Howard.Seltzer@fda.hhs.gov<br />
www.fda.hhs.gov<br />
The US <strong>Food</strong> <strong>and</strong> Drug Administration’s Center for <strong>Food</strong> <strong>Safety</strong><br />
<strong>and</strong> Applied Nutrition promotes <strong>and</strong> protects the public health<br />
<strong>and</strong> economic interest by ensuring that food is safe, nutritious,<br />
wholesome, <strong>and</strong> honestly, accurately <strong>and</strong> informatively labeled.<br />
International <strong>Food</strong> Information Council... Booth: 204<br />
Contact: Anthony Flood<br />
1100 Connecticut Avenue NW, Suite 430<br />
Washington, DC 20036<br />
info@foodinsight.org<br />
www.foodinsight.org<br />
The IFIC Foundation was established in 1991 to effectively<br />
communicate science-based information on health, nutrition <strong>and</strong><br />
food safety for the public good <strong>and</strong> is a resource for journalists,<br />
educators, health professionals <strong>and</strong> scientists. The IFIC Foundation<br />
is a 501(c)(3) public education foundation <strong>and</strong> is the educational<br />
arm of IFIC, a nonprofit organization whose mission is to<br />
communicate science-based information on food safety <strong>and</strong><br />
nutrition. IFIC <strong>and</strong> the IFIC Foundation are supported primarily<br />
by the broad-based food, beverage <strong>and</strong> agricultural industries.<br />
<strong>Food</strong> <strong>Safety</strong> Research Information Office,<br />
US Department of Agriculture ............... Booth: 205<br />
Contact: Tara Smith<br />
10301 Baltimore Avenue, Room 304<br />
Beltsville, MD 20705<br />
Tara.Smith@ars.usda.gov<br />
www.fsrio.nal.usda.gov<br />
The <strong>Food</strong> <strong>Safety</strong> Research Information Office (FSRIO) is a<br />
gateway to food safety information. FSRIO was m<strong>and</strong>ated by the<br />
US Congress to provide the research to the community <strong>and</strong> the<br />
general public, information on publicly-funded, <strong>and</strong> to the extent<br />
possible, privately-funded food safety research initiatives.<br />
US Department of Health <strong>and</strong><br />
Human Services.................................. Booth: 206<br />
Contact: Holly McPeak<br />
1101 Wootton Parkway, Suite LL100<br />
Rockville, MD 20852<br />
Holly.McPeak@hhs.gov<br />
www.hhs.gov<br />
The Department of Health <strong>and</strong> Human Services (HHS) is the United<br />
States government’s principal agency for protecting the health of<br />
all Americans <strong>and</strong> providing essential human services, especially<br />
for those who are least able to help themselves. The Office of the<br />
Secretary oversees 11 agencies that perform a wide variety of<br />
tasks <strong>and</strong> services, including research, public health, food <strong>and</strong> drug<br />
safety, grants <strong>and</strong> other funding, health insurance <strong>and</strong> many others.<br />
“Healthy People 2020”, a public engagement initiative, provides<br />
science-based, ten-year national objectives for promoting health<br />
<strong>and</strong> preventing disease.<br />
Partnership for <strong>Food</strong> <strong>Safety</strong><br />
<strong>Education</strong>........................................... Booth: 207<br />
Contact: Shelley Feist<br />
2345 Crystal Drive, Suite 800<br />
Arlington, VA 22202<br />
info@fightbac.org<br />
www.fightbac.org<br />
The Partnership for <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> (PFSE) is a not-for-profit<br />
organization that unites industry associations, professional societies<br />
in food science, nutrition <strong>and</strong> health, consumer groups, <strong>and</strong> the US<br />
government to educate the public about safe food h<strong>and</strong>ling. PFSE<br />
is the creator <strong>and</strong> steward of the Fight BAC! ® campaign, a food<br />
safety initiative that educates consumers about the four simple<br />
practices – clean, separate, cook <strong>and</strong> chill – that can help reduce<br />
their risk of foodborne illness.<br />
Very Smart Technology, Inc................... Booth: 210<br />
Contact: Ronald Jacobson<br />
12856 SW 67 th Terrace<br />
Miami, FL 33183<br />
jacobson@verysmartinc.com<br />
www.verysmartinc.com<br />
Very Smart Technology provides the multi-lingual, web-enabled<br />
HACCP Professional solution to the food service, healthcare,<br />
catering <strong>and</strong> hospitality industries. The VST systems provide<br />
automated process documentation for st<strong>and</strong>ard operating<br />
procedures, food safety, HACCP management operations<br />
including sanitation, maintenance <strong>and</strong> inventory.<br />
<strong>Food</strong> <strong>Safety</strong> News............................... Booth: 211<br />
Contact: Suzanne Schreck<br />
701 5 th Avenue, Suite 6600<br />
Seattle, WA 98104<br />
sschreck@foodsafetynews.com<br />
www.foodsafetynews.com<br />
<strong>Food</strong> <strong>Safety</strong> News provides comprehensive news coverage<br />
on everything related to food safety, foodborne illness outbreaks<br />
<strong>and</strong> investigations, recalls, food politics, policy, law <strong>and</strong> more. In<br />
addition, the site features contributed articles on a wide variety of<br />
topics. One can visit <strong>Food</strong><strong>Safety</strong>News.com to sign up <strong>and</strong> become<br />
a guest author.<br />
International <strong>Food</strong> Protection<br />
Training Institute.................................. Booth: 212<br />
Contact: Joan Bowman<br />
4950 W. Dickman Road, Suite A-1<br />
Battle Creek, MI 49037<br />
joan.bowman@ifpti.org<br />
www.@ifpti.org<br />
The International <strong>Food</strong> Protection Training Institute (IFPTI) is a 501(c)<br />
(3) non-profit organization established to deliver career-spanning<br />
food protection training for state <strong>and</strong> local food protection<br />
professionals to build capacity <strong>and</strong> assure competency <strong>and</strong><br />
equivalency in meeting established US federal food safety<br />
st<strong>and</strong>ards.
National Registry of <strong>Food</strong> <strong>Safety</strong><br />
Professionals....................................... Booth: 213<br />
Contact: Susan Feazell<br />
5728 Major Boulevard, Suite 750<br />
Orl<strong>and</strong>o, FL 32819<br />
sfeazell@nrfsp.com<br />
www.nrfsp.com<br />
NRFSP is a nationally-accredited provider of food safety exams<br />
<strong>and</strong> certification programs <strong>and</strong> recognized for quality <strong>and</strong> service.<br />
NRFSP was recognized as one of the fastest growing companies in<br />
the country by Inc. 5000.<br />
International Association for<br />
<strong>Food</strong> Protection................................... Booth: 215<br />
Contact: Julie Cattanach<br />
6200 Aurora Avenue, Suite 200W<br />
Des Moines, IA 50322-2864<br />
jcattanach@foodprotection.org<br />
www.foodprotection.org<br />
The International Association for <strong>Food</strong> Protection (IAFP), an<br />
organization of 3,400 food safety professionals committed to<br />
Advancing <strong>Food</strong> <strong>Safety</strong> Worldwide® by providing members<br />
worldwide with a forum to exchange information on protecting<br />
the global food supply. IAFP’s information network <strong>and</strong> forum for<br />
professional improvement is available through its two scientific<br />
journals, Journal of <strong>Food</strong> Protection <strong>and</strong> <strong>Food</strong> Protection Trends,<br />
educational annual meeting, <strong>and</strong> networking. Membership<br />
information can be obtained at our booth.<br />
National Institute of <strong>Food</strong> <strong>and</strong> Agriculture,<br />
US Department of Agriculture ............... Booth: 304<br />
Contact: Jan Singleton<br />
800 9 th Street, Suite 3434 (Waterfront Centre)<br />
Washington, DC 20024<br />
jsingleton@nifa.usda.gov<br />
www.nifa.usda.gov<br />
NIFA is the link between the US Department of Agriculture <strong>and</strong> the<br />
state components of the national agricultural research, extension,<br />
<strong>and</strong> higher education system. The system includes 75 universities,<br />
9,500 scientists, 9,600 extension educators <strong>and</strong> nearly three<br />
million volunteers throughout the United States <strong>and</strong> its territories.<br />
National <strong>Food</strong> Service<br />
Management Institute........................... Booth: 306<br />
Contact: Beverly Cross<br />
PO Drawer 188<br />
University, MS 38677<br />
bcross@olemiss.edu<br />
www.nfsmi.org<br />
The National <strong>Food</strong> Service Management Institute (NFSMI) provides<br />
education, research <strong>and</strong> resources to promote excellence in the<br />
federally-funded child nutrition programs.<br />
E X H I B I T S 31<br />
Eastern Mass <strong>Food</strong> <strong>Safety</strong> .................. Booth: 310<br />
Contact: Cindy Rice<br />
70 Christina Drive<br />
Braintree, MA 02184<br />
cindy@easternmassfoodsafety.com<br />
www.easternmassfoodsafety.com<br />
Eastern Mass <strong>Food</strong> <strong>Safety</strong> is a food safety education/consulting<br />
company educating industry regulators <strong>and</strong> consumers. It has just<br />
published Green Apple Tales, a children’s book with food safety<br />
messages for whole families.<br />
<strong>Food</strong> Quality Magazine....................... Booth: 312<br />
Contact: Ken Potuznik<br />
111 River Street<br />
Hoboken, NJ 07030<br />
kpotuzni@wiley.com<br />
www.foodquality.com<br />
<strong>Food</strong> Quality is the science-based journal of quality assurance,<br />
safety <strong>and</strong> security in the food <strong>and</strong> beverage industry. It examines<br />
current products, technologies <strong>and</strong> philosophies; tracks the<br />
deployment of tools that processors <strong>and</strong> the food service industry<br />
use to ensure safe <strong>and</strong> consistent products; reviews regulatory <strong>and</strong><br />
sanitation issues, including current good manufacturing practices<br />
(cGMPs), contamination control <strong>and</strong> training; <strong>and</strong> provides industry<br />
news <strong>and</strong> commentaries. <strong>Food</strong> Quality serves as an industry<br />
catalyst that unites professionals in venues where values of quality<br />
assurance, safety <strong>and</strong> security are fostered.<br />
National Environmental<br />
Health Association .............................. Booth: 314<br />
Contact: Nelson Fabian<br />
720 S. Colorado Boulevard, Suite 1000-N<br />
Denver, CO 80246<br />
nfabian@neha.org<br />
www.neha.org<br />
The National Environmental Health Association (NEHA), a<br />
professional society with over 4,500 members across the nation.<br />
NEHA’s mission is “to advance the environmental health <strong>and</strong><br />
protection professional for the purpose of providing a healthful<br />
environment for all”. Advancement has been defined by NEHA<br />
in terms of both education <strong>and</strong> motivation. The basis for the<br />
association’s activities is the belief that the professional who is<br />
educated <strong>and</strong> motivated is the professional who will make the<br />
greatest contribution to the healthful environmental goals which<br />
we all seek. Accordingly, great emphasis is placed on providing,<br />
through each of NEHA’s programs, both an educational as well as<br />
a motivational opportunity.<br />
EXHIBITS
32 E X H I B I T A N D P O S T E R F L O O R P L A N<br />
Centennial I
P R E S E N T E R I N D E X 33<br />
Name.............................................................Location.......................................................................... Page #<br />
Adams-King, Janice........................................... Thursday, 2:30–3:30 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 18<br />
Aikin, Ann....................................................... Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5<br />
Aikin, Ann....................................................... Friday, 9:30–10:45 AM, Centennial Ballroom II . . . . . . . . . . . . . 24<br />
Akingbade, Dare ............................................. Wednesday, 1:30–3:00 PM, Spring . . . . . . . . . . . . . . . . . . . . 11<br />
Albrecht, Julie .................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Allen, Latasha .................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Almanza, Alfred............................................... Wednesday, 12:00–1:30 PM, Regency VI-VII . . . . . . . . . . . . . . . 7<br />
Arendt, Susan .................................................. Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18<br />
Baggarly, Jan................................................... Thursday, 2:30–3:30 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 17<br />
Batz, Michael.................................................. Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10<br />
Batz, Michael.................................................. Thursday, 4:00–5:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 20<br />
Beydoun, Ali ................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Bihn, Elizabeth................................................. <strong>Education</strong>al Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Bihn, Elizabeth................................................. Thursday, 2:30–3:30 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . 16<br />
Billingslea, Felicia............................................. Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Blackford, Tom................................................. Friday, 8:00–9:00 AM, Dunwoody . . . . . . . . . . . . . . . . . . . . . 22<br />
Bledsoe, Peggy................................................ Thursday, 2:30–3:30 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 17<br />
Borgman, Joy................................................... Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18<br />
Borron, Abigail ................................................ Thursday, 4:00–5:00 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 20<br />
Borron, Abigail ................................................ Friday, 8:00–9:00 AM, Greenbriar . . . . . . . . . . . . . . . . . . . . . 23<br />
Braden, Christopher.......................................... Wednesday, 9:00–10:00 AM, Centennial Ballroom II-III . . . . . . . . 7<br />
Bradsher, Julia.................................................. Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Br<strong>and</strong>on, Monica ............................................. Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17<br />
Branum, Amy................................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Briley, Margaret ............................................... Wednesday, 1:30–3:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 8<br />
Brown, Laura ................................................... Wednesday, 1:30–3:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . 8<br />
Bruhn, Christine................................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Bruhn, Christine................................................ Thursday, 4:00–5:00 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 19<br />
Bruhn, Christine................................................ Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23<br />
Buck, Patricia................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Buck, Patricia................................................... Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15<br />
Bugden, Elizabeth ............................................ Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Bugden, Elizabeth ............................................ Tuesday, 1:00–5:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . . . . . 6<br />
Bugden, Elisabeth............................................. Friday, 8:00–9:00 AM, Greenbriar . . . . . . . . . . . . . . . . . . . . . 23<br />
Bunning, Marisa .............................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Burns, Katie..................................................... Thursday, 4:00–5:00 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 21<br />
Burns, Katie..................................................... Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23<br />
Busta, Frank .................................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7<br />
Buzby, Jean..................................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7<br />
Byrd-Bredbenner, Carol ..................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Byrd-Bredbenner, Carol ..................................... Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17<br />
Carlton, Ewa................................................... Friday, 8:00–9:00 AM, Spring . . . . . . . . . . . . . . . . . . . . . . . . 24<br />
Cates, Sheryl................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Cates, Sheryl................................................... Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11<br />
Cates, Sheryl................................................... Thursday, 4:00–5:00 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 19<br />
Cates, Sheryl................................................... Friday, 8:00–9:00 AM, Roswell . . . . . . . . . . . . . . . . . . . . . . . 24<br />
Chamberlin, Barbara ........................................ <strong>Education</strong>al Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Chamberlin, Barbara ........................................ Tuesday, 8:00 AM–12:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . 6<br />
Chamberlin, Barbara ........................................ Wednesday, 1:30–3:00 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . 7<br />
Chamberlin, Barbara ........................................ Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17<br />
Chamberlin, Barbara ........................................ Friday, 8:00–9:00 AM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . . . 22<br />
Chapman, Benjamin ......................................... Wednesday, 1:30–3:00 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . 8<br />
Chapman, Benjamin ......................................... Thursday, 2:30–3:30 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 17<br />
Chestnut, Tom .................................................. Friday, 10:45–11:30 AM, Centennial Ballroom II . . . . . . . . . . . . 24<br />
Choiniere, Conrad ........................................... Wednesday, 1:30–3:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 8
34 P R E S E N T E R I N D E X<br />
Name.............................................................Location.......................................................................... Page #<br />
Cody, Mildred................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Cole, Dana..................................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10<br />
Coleman, Erik.................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Concannon, Kevin............................................ Wednesday, 8:00–9:00 AM, Centennial Ballroom II-III . . . . . . . . . 7<br />
Cooper, Miriam ............................................... Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 16<br />
Coppings, Richard ........................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Costa, Roy...................................................... Tuesday, 8:00 AM–5:00 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . 5<br />
Costa, Roy...................................................... Tuesday, 5:00–6:30 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . . . 6<br />
Craig, B. Susie ................................................ Thursday, 10:00–11:30 AM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . 12<br />
Curry, Jana...................................................... Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13<br />
Davies, Jac...................................................... Thursday, 2:30–3:30 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 17<br />
De Arman, Vanessa .......................................... Tuesday, 1:00–5:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . . . . . 6<br />
Delea, Kristin ................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Delea, Kristin ................................................... Wednesday, 1:30–3:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . 8<br />
DeSario, Paul .................................................. Friday, 8:00–9:00 AM, Dunwoody . . . . . . . . . . . . . . . . . . . . . 22<br />
Devera, Fritzy .................................................. <strong>Education</strong>al Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Dreyling, Erin................................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10<br />
Driessen, Suzanne ............................................ Thursday, 2:30–3:30 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . 16<br />
Durkin, Deborah............................................... Thursday, 2:30–3:30 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 17<br />
Eamich, Am<strong>and</strong>a ............................................. Friday, 9:30–10:45 AM, Centennial Ballroom II . . . . . . . . . . . . . 24<br />
Edlefsen Ballejos, Miriam................................... Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13<br />
Edwards, Zena ................................................ Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13<br />
Eifert, Joe ........................................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
Elliot, Elisa ...................................................... Thursday, 2:30–3:30 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 17<br />
Ellis, Jason....................................................... Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18<br />
Engeljohn, Daniel ............................................. Thursday, 8:00–9:30 AM, Centennial Ballroom II . . . . . . . . . . . . 12<br />
Erickson, Amy.................................................. Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13<br />
Faulconbridge, Lee ........................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Fein, Sara....................................................... Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11<br />
Feist, Shelley ................................................... Wednesday, 1:30–3:00 PM, Greenbriar . . . . . . . . . . . . . . . . . . 9<br />
Feist, Shelley ................................................... Friday, 8:00–9:00 AM, Dunwoody . . . . . . . . . . . . . . . . . . . . . 22<br />
Feist, Shelley ................................................... Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23<br />
Flood, Tony ..................................................... Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5<br />
Fontannaz, Françoise ........................................ Thursday, 4:00–5:00 PM, Dunwoody. . . . . . . . . . . . . . . . . . . . 19<br />
Fraser, Angela ................................................. Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . 10<br />
Fraser, Angela ................................................. Wednesday, 1:30–3:00 PM, Spring . . . . . . . . . . . . . . . . . . . . 11<br />
Freeman, Carol................................................ Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11<br />
Freeman, Carol................................................ Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15<br />
Freeman, Carol................................................ Thursday, 4:00–5:00 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 21<br />
Garcia, Amy ................................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Garden-Robinson, Julie ...................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Garman, Katherine ........................................... Friday, 8:00–9:00 AM, Spring . . . . . . . . . . . . . . . . . . . . . . . . 24<br />
Garrow-Majka, Eleanor..................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Geornaras, Ifigenia .......................................... Thursday, 4:00–5:00 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 21<br />
Gerner-Smidt, Peter........................................... Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9<br />
Gettings, Mary Alice......................................... Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18<br />
Given, Leslie.................................................... Thursday, 4:00–5:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 20<br />
Gleason, Jeanne .............................................. <strong>Education</strong>al Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Gleason, Jeanne .............................................. Tuesday, 8:00 AM–12:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . 6<br />
Gleason, Jeanne .............................................. Wednesday, 1:30–3:00 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . 7<br />
Gleason, Jeanne .............................................. Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . 10<br />
Gleason, Jeanne .............................................. Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17<br />
Gleason, Jeanne .............................................. Friday, 8:00–9:00 AM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . . . 22<br />
Godwin, S<strong>and</strong>ria ............................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
P R E S E N T E R I N D E X 35<br />
Name.............................................................Location.......................................................................... Page #<br />
Godwin, S<strong>and</strong>ria ............................................. Thursday, 4:00–5:00 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 19<br />
Godwin, S<strong>and</strong>ria ............................................. Friday, 8:00–9:00 AM, Roswell . . . . . . . . . . . . . . . . . . . . . . . 24<br />
Goldman, MD, David ....................................... Wednesday, 9:00–10:00 AM, Centennial Ballroom II-III . . . . . . . . 7<br />
Goldman, MD, David ....................................... Thursday, 2:30–3:30 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 18<br />
Gordon, Suzan................................................ Thursday, 2:30–3:30 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 17<br />
Gravani, Robert ............................................... <strong>Education</strong>al Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Gravani, Robert ............................................... Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5<br />
Gravani, Robert ............................................... Thursday, 10:00–11:30 AM, Dunwoody . . . . . . . . . . . . . . . . . 12<br />
Gravani, Robert ............................................... Thursday, 1:00–2:15 PM, Centennial Ballroom II . . . . . . . . . . . . 16<br />
Gravani, Robert ............................................... Thursday, 2:30–3:30 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . 16<br />
Gravani, Robert ............................................... Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23<br />
Green, Alice ................................................... Wednesday, 1:30–3:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . 8<br />
Greene, Brenda............................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Greig, Judy ..................................................... Thursday, 10:00–11:30 AM, Greenbriar . . . . . . . . . . . . . . . . . 13<br />
Grooters, Susan ............................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Grooters, Susan ............................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7<br />
Grooters, Susan ............................................... Thursday, 10:00–11:30 AM, Kennesaw . . . . . . . . . . . . . . . . . . 14<br />
Grooters, Susan ............................................... Friday, 8:00–9:00 AM, Kennesaw. . . . . . . . . . . . . . . . . . . . . . 23<br />
Guilhaus, David ............................................... Thursday, 10:00–11:30 AM, Piedmont. . . . . . . . . . . . . . . . . . . 15<br />
Halbrook, Brenda............................................. Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20<br />
Hald, Tine....................................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10<br />
Hall, Aron....................................................... Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9<br />
Hall, Clare...................................................... Thursday, 4:00–5:00 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 19<br />
Hallman, William............................................. Thursday, 8:00–9:30 AM, Centennial Ballroom II . . . . . . . . . . . . 12<br />
Harley, Lorraine................................................ Friday, 8:00–9:00 AM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . . . 22<br />
Harris, Van...................................................... Thursday, 4:00–5:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 20<br />
Henao, Olga .................................................. Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7<br />
Henroid, Jr., Daniel ........................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Herman, Karen ................................................ Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9<br />
Hinners, Marion............................................... Tuesday, 1:00–5:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . . . . . 6<br />
Hinners, Marion............................................... Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20<br />
Hoffman, S<strong>and</strong>ra ............................................. Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10<br />
Hogue, Mary Anne .......................................... Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20<br />
Holt, Kristin ..................................................... Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9<br />
Hormel, Cindy................................................. Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Hunt, Pete ....................................................... Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23<br />
Johnson, Adam ................................................ Thursday, 8:00–9:30 AM, Centennial Ballroom II . . . . . . . . . . . . 12<br />
Johnson, Adam ................................................ Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23<br />
Jones, Jeffrey.................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Jones, Timothy.................................................. Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7<br />
Jones, Timothy.................................................. Thursday, 10:00–11:30 AM, Kennesaw . . . . . . . . . . . . . . . . . . 14<br />
Kantor, Mark ................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
Kendall, Patricia............................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Kendall, Patricia............................................... Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11<br />
Kendall, Patricia............................................... Thursday, 4:00–5:00 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 21<br />
Khabbaz, MD, Rima......................................... Wednesday, 8:00–9:00 AM, Centennial Ballroom II-III . . . . . . . . . 7<br />
Killinger, Karen................................................. Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13<br />
Kline, Wesley .................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Kohl, Larry ...................................................... Thursday, 10:00–11:30 AM, Piedmont. . . . . . . . . . . . . . . . . . . 15<br />
Kosa, Katherine ............................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Kosa, Katherine ............................................... Thursday, 4:00–5:00 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 19<br />
Kosa, Katherine ............................................... Friday, 8:00–9:00 AM, Roswell . . . . . . . . . . . . . . . . . . . . . . . 24<br />
Kowalcyk, Barbara........................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Kowalcyk, Barbara........................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10
36 P R E S E N T E R I N D E X<br />
Name.............................................................Location.......................................................................... Page #<br />
Kowalyck, Barbara........................................... Thursday, 10:00–11:30 AM, Kennesaw . . . . . . . . . . . . . . . . . . 14<br />
Koyani, Sanjay ................................................ Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5<br />
Koyani, Sanjay ................................................ Friday, 9:30–10:45 AM, Centennial Ballroom II . . . . . . . . . . . . . 24<br />
Kwon, Junehee................................................. Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . . 9<br />
Lacey, Rochelle ................................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Lacey, Rochelle ................................................ Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 15<br />
Lacroix, Bonnie ................................................ Thursday, 4:00–5:00 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 19<br />
Lance, Susan ................................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7<br />
L<strong>and</strong>o, Amy..................................................... Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11<br />
L<strong>and</strong>o, Amy..................................................... Friday, 8:00–9:00 AM, Spring . . . . . . . . . . . . . . . . . . . . . . . . 24<br />
Lawlor, Kevan .................................................. Wednesday, 8:00–9:00 AM, Centennial Ballroom II-III . . . . . . . . . 7<br />
Lee, Elizabeth .................................................. Thursday, 1:00–2:15 PM, Centennial Ballroom II . . . . . . . . . . . . 16<br />
Levy, Alan ....................................................... Wednesday, 1:30–3:00 PM, Greenbriar . . . . . . . . . . . . . . . . . . 9<br />
Levy, Alan ....................................................... Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11<br />
Liang, MD, Arthur............................................. Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9<br />
Liu, Jimmy........................................................ Wednesday, 1:30–3:00 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . 7<br />
Liu, Pei ........................................................... Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . . 9<br />
Long, Susan .................................................... Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15<br />
Lubran, Meryl .................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
Luccioli, MD, Stephano ..................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Lum, Adeline ................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Mackey, Liat.................................................... Friday, 8:00–9:00 AM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . . . 22<br />
Mahon, Barbara .............................................. Wednesday, 9:00–10:00 AM, Centennial Ballroom II-III . . . . . . . . 7<br />
M<strong>and</strong>e, Jerold ................................................. Wednesday, 8:00–9:00 AM, Centennial Ballroom II-III . . . . . . . . . 7<br />
Mann, Jim....................................................... Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 15<br />
Mann, Jim....................................................... Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18<br />
M<strong>and</strong>e, Jerold R............................................... Wednesday, 12:00–1:30 PM, Regency VI-VII . . . . . . . . . . . . . . . 7<br />
Marcotte, Eugenie ............................................ <strong>Education</strong>al Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Marler, William................................................ Thursday, 10:00–11:30 AM, Kennesaw . . . . . . . . . . . . . . . . . . 14<br />
Marosits, Mark ................................................ Tuesday, 1:00–5:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . . . . 6<br />
Marosits, Mark ................................................ Friday, 9:30–10:45 AM, Centennial Ballroom II . . . . . . . . . . . . . 24<br />
Martinez, Pamela............................................. <strong>Education</strong>al Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Martinez, Pamela............................................. Wednesday, 1:30–3:00 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . 7<br />
Martinez, Pamela............................................. Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17<br />
Martinez, Pamela............................................. Friday, 8:00–9:00 AM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . . . 22<br />
Matsen, Jacque................................................ Thursday, 4:00–5:00 PM, Dunwoody. . . . . . . . . . . . . . . . . . . . 19<br />
McCurdy, S<strong>and</strong>ra............................................. Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13<br />
McGarry, Joyce ............................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
McGarry, Sherri ............................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7<br />
Menke-Schaenzer, Joan ..................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7<br />
Menke-Schaenzer, Joan ..................................... Thursday, 8:00–9:30 AM, Centennial Ballroom II . . . . . . . . . . . . 12<br />
Meyer, Janell ................................................... Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 15<br />
Meyer, Janell ................................................... Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18<br />
Mickelson, Stephanie........................................ Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20<br />
Mikha, Natalia................................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
Minton, Alan ................................................... Thursday, 2:30–3:30 PM, Dunwoody. . . . . . . . . . . . . . . . . . . . 16<br />
Mittenthal, Eric................................................. Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5<br />
Moe, Christine................................................. Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18<br />
Monroe-Lord, Lillie ............................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
Monteilh, Carolyn ............................................ Wednesday, 1:30–3:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . 9<br />
Morrisette, Solange .......................................... Tuesday, 1:00–5:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . . . . . 6<br />
Neal, Jack ...................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
Neal, Jack ...................................................... Wednesday, 1:30–3:00 PM, Spring . . . . . . . . . . . . . . . . . . . . 11<br />
Nicholson, Gina .............................................. Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23<br />
Nintemann, Terri............................................... Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23
P R E S E N T E R I N D E X 37<br />
Name.............................................................Location.......................................................................... Page #<br />
O’Connor, S<strong>and</strong>ra............................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
O’Neil, Carolyn............................................... Thursday, 11:30 AM–12:45 PM, Hanover Hall . . . . . . . . . . . . . 16<br />
O’Neil, Carolyn............................................... Thursday, 1:00–2:15 PM, Centennial Ballroom II . . . . . . . . . . . . 16<br />
Olsen, Sherrlyn ................................................ Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . . 9<br />
Özdemir, Yasin ................................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
Panissidi, Paula................................................ Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23<br />
Patnoad, Martha.............................................. Wednesday, 1:30–3:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 8<br />
Patrick, Mary................................................... Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9<br />
Patterson, Angie............................................... Thursday, 4:00–5:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 20<br />
Pearson, Kenneth.............................................. Friday, 8:00–9:00 AM, Greenbriar . . . . . . . . . . . . . . . . . . . . . 23<br />
Pivarnik, Lori .................................................... Wednesday, 1:30–3:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 8<br />
Pivarnik, Lori .................................................... Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15<br />
Pratt, Carrie..................................................... Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17<br />
Predd, Martin .................................................. Friday, 8:00–9:00 AM, Dunwoody . . . . . . . . . . . . . . . . . . . . . 22<br />
Price, Theresa .................................................. Thursday, 4:00–5:00 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . 19<br />
Prue, Christine ................................................. Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7<br />
Prue, Christine ................................................. Friday, 8:00–9:00 AM, Kennesaw. . . . . . . . . . . . . . . . . . . . . . 23<br />
Radke, Vincent................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25<br />
Rajagopal, Lakshman ........................................ Thursday, 4:00–5:00 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . 19<br />
Remig, Valentina .............................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Rice, Cindy ..................................................... Wednesday, 1:30–3:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 8<br />
Richards, Jennifer.............................................. Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17<br />
Riggins, Lynn ................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
Roberson, Michael ........................................... Thursday, 10:00–11:30 AM, Piedmont. . . . . . . . . . . . . . . . . . . 14<br />
Roberts, Kevin.................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
Roberts, Kevin.................................................. Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . . 9<br />
Roberts, Tanya ................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Roberts, Tanya ................................................. Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15<br />
Rochester, Phyllis .............................................. Thursday, 4:00–5:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 20<br />
Ronan, Janice .................................................. Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18<br />
Rosenblatt, Sherrie ............................................ Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23<br />
Russell, Joseph ................................................. Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9<br />
Russell, Joseph ................................................. Thursday, 2:30–3:30 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 17<br />
Sabelhaus, Linda.............................................. Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15<br />
Samarya-Timm, Michele .................................... Friday, 8:00–9:00 AM, Dunwoody . . . . . . . . . . . . . . . . . . . . . 22<br />
Saperstein, S<strong>and</strong>ra ........................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Saulo, Aurora .................................................. Thursday, 10:00–11:30 AM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . 12<br />
Sayin, Emir Olcay ............................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27<br />
Schindelar, Jessica ............................................ Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5<br />
Schroeder, Mary .............................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Seitz, Holli ...................................................... Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5<br />
Seitz, Holli ...................................................... Friday, 9:30–10:45 AM, Centennial Ballroom II . . . . . . . . . . . . . 24<br />
Sellnow, Timothy .............................................. Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5<br />
Selman, Carol ................................................. Wednesday, 1:30–3:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . 8<br />
Selman, Carol ................................................. Thursday, 4:00–5:00 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . 19<br />
Seltzer, Howard ............................................... Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23<br />
Shapiro, Michael ............................................. Thursday, 10:00–11:30 AM, Dunwoody . . . . . . . . . . . . . . . . . 12<br />
Simonsen, Garrett............................................. Thursday, 10:00–11:30 AM, Dunwoody . . . . . . . . . . . . . . . . . 12<br />
Singleton, Jan .................................................. Thursday, 8:00–9:30 AM, Centennial Ballroom II . . . . . . . . . . . . 12<br />
Singleton, Jan .................................................. Thursday, 2:30–3:30 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 17<br />
Slobin, Kathleen............................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Smith, Terra ..................................................... Thursday, 10:00–11:30 AM, Dunwoody . . . . . . . . . . . . . . . . . 13<br />
Smith DeWaal, Caroline.................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7
38 P R E S E N T E R I N D E X<br />
Name.............................................................Location.......................................................................... Page #<br />
Sneed, Jeannie ................................................ Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Sneed, Jeannie ................................................ Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 15<br />
Sneed, Jeannie ................................................ Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18<br />
Sneed, Jeannie ................................................ Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20<br />
Sneed, Jeannie ................................................ Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23<br />
Sofos, John...................................................... Thursday, 4:00–5:00 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 21<br />
Speller-Henderson, Leslie ................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26<br />
Speller Henderson, Leslie ................................... Thursday, 4:00–5:00 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 19<br />
Speller-Henderson, Leslie ................................... Friday, 8:00–9:00 AM, Roswell . . . . . . . . . . . . . . . . . . . . . . . 24<br />
Stamey, Jamie.................................................. Tuesday, 8:00 AM–5:00 PM, Greenbriar . . . . . . . . . . . . . . . . . . 5<br />
Staples, Eileen ................................................. Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20<br />
Staszak, Courtney ............................................ Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13<br />
Stein, MD, Claudia .......................................... Wednesday, 9:00–10:00 AM, Centennial Ballroom II-III . . . . . . . . 7<br />
Stein, MD, Claudia .......................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10<br />
Stivers, Tori...................................................... Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15<br />
Stretch, Theresa................................................ Tuesday, 8:00 AM–12:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 5<br />
Stretch, Theresa................................................ Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20<br />
Strohbehn, Catherine ........................................ Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 15<br />
Strohbehn, Catherine ........................................ Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18<br />
Strohbehn, Catherine ........................................ Thursday, 4:00–5:00 PM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . 19<br />
Tart, Alan........................................................ Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . . 9<br />
Tart, Alan........................................................ Thursday, 10:00–11:30 AM, Piedmont. . . . . . . . . . . . . . . . . . . 14<br />
Taylor, Michael ................................................ Wednesday, 8:00–9:00 AM, Centennial Ballroom II-III . . . . . . . . . 7<br />
Taylor, Michael ................................................ Wednesday, 12:00–1:15 PM, Regency V-VI . . . . . . . . . . . . . . . . 7<br />
Todd, Ewen..................................................... Wednesday, 1:30–3:00 PM, Spring . . . . . . . . . . . . . . . . . . . . 11<br />
Todd, Ewen..................................................... Thursday, 10:00–11:30 AM, Greenbriar . . . . . . . . . . . . . . . . . 13<br />
Travis, Curtis.................................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10<br />
Tucker, Mark.................................................... Thursday, 4:00–5:00 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 20<br />
Vajani, Madhavi .............................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Venette, Steven ................................................ Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5<br />
Vigue, Rebecca ............................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Vilsack, Tom .................................................... Wednesday, 12:00–1:15 PM, Regency V-VI . . . . . . . . . . . . . . . . 7<br />
Wallace, Susan ............................................... <strong>Education</strong>al Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Wallace, Susan ............................................... Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18<br />
Waller, Patti .................................................... Thursday, 10:00–11:30 AM, Kennesaw . . . . . . . . . . . . . . . . . . 14<br />
Warren, Katherine............................................ Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13<br />
Weber, Marcia................................................ Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18<br />
Weese, Jean ................................................... <strong>Education</strong>al Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28<br />
Weiss, Chris.................................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5<br />
Wiker, Nancy ................................................. Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18<br />
Williams, Ian................................................... Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9<br />
Williamson, CiCi ............................................. Thursday, 10:00–11:30 AM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . 12<br />
Willis, Virginia................................................. Thursday, 1:00–2:15 PM, Centennial Ballroom II . . . . . . . . . . . . 16<br />
Woods, Kristin................................................. Friday, 8:00–9:00 AM, Courtl<strong>and</strong> . . . . . . . . . . . . . . . . . . . . . . 22<br />
Yadrick, Martin ................................................ Thursday, 11:30 AM–12:45 PM, Hanover Hall . . . . . . . . . . . . . 16<br />
Yiannas, Frank ................................................. Friday, 10:45–11:30 AM , Centennial Ballroom II . . . . . . . . . . . 24<br />
Zemmer Nalivka, Tiffani .................................... Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13<br />
Zhang, Yuanting............................................... Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 16<br />
Zimmerman, John ............................................. Tuesday, 1:00–5:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . . . . 6
<strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection Service<br />
US Department of Agriculture<br />
www.fsis.usda.gov<br />
The <strong>Food</strong> <strong>Safety</strong> <strong>and</strong> Inspection Service (FSIS) is the<br />
public health agency in the US Department of Agriculture<br />
responsible for ensuring that the nation’s commercial<br />
supply of meat, poultry <strong>and</strong> egg products is safe,<br />
wholesome <strong>and</strong> correctly labeled <strong>and</strong> packaged.<br />
Since 1906, FSIS <strong>and</strong> its predecessors have ensured<br />
that meat products are safe to consume by carrying out<br />
continuous, daily inspections at slaughter <strong>and</strong> food<br />
processing establishments. More than 7,800 FSIS<br />
inspection program personnel are assigned to about<br />
6,200 federally inspected meat, poultry <strong>and</strong> egg<br />
products facilities in the United States to ensure the safety<br />
<strong>and</strong> security of the US meat, poultry <strong>and</strong> egg products<br />
supply. FSIS also inspects each shipment of imported<br />
meat <strong>and</strong> poultry from qualified countries to ensure US<br />
food safety requirements are met.<br />
NSF International<br />
www.nsf.org<br />
NSF International, a not-for-profit, non-governmental<br />
organization, is a leader in st<strong>and</strong>ards development,<br />
product inspection, testing <strong>and</strong> certification, <strong>and</strong><br />
education for public health <strong>and</strong> safety. Since 1944,<br />
when established as the National Sanitation Foundation<br />
at the University of Michigan School of Public Health,<br />
NSF has been committed to public health, safety <strong>and</strong><br />
protection of the environment. With almost 1,000<br />
employees around the world, NSF is headquartered<br />
in Ann Arbor, Michigan <strong>and</strong> maintains offices <strong>and</strong><br />
laboratories in many countries. NSF is widely recognized<br />
for its scientific <strong>and</strong> technical expertise in the health <strong>and</strong><br />
environmental sciences. Its professional staff includes<br />
engineers, chemists, toxicologists, microbiologists <strong>and</strong><br />
environmental health professionals with broad experience<br />
both in public <strong>and</strong> private organizations. NSF provides<br />
food safety <strong>and</strong> quality assurance services from farm<br />
to fork. NSF has earned the Collaborating Centre<br />
designations by the World Health Organization (WHO)<br />
for <strong>Food</strong> <strong>Safety</strong>, Water Quality <strong>and</strong> Indoor Environments.<br />
As part of its public health mission, NSF has created the<br />
Scrub Club for Kids to encourage development of good<br />
h<strong>and</strong>washing habits at a very young age.<br />
S P O N S O R P R O F I L E S 39<br />
Centers for Disease Control<br />
<strong>and</strong> Prevention<br />
www.cdc.gov<br />
CDC's mission is to collaborate to create the expertise,<br />
information, <strong>and</strong> tools that people <strong>and</strong> communities<br />
need to protect their health – through health promotion,<br />
prevention of disease, injury <strong>and</strong> disability, <strong>and</strong><br />
preparedness for new health threats. As the sentinel for<br />
the health of people in the United States <strong>and</strong> throughout<br />
the world, CDC strives to protect peoples' health <strong>and</strong><br />
safety, provide reliable health information, <strong>and</strong> improve<br />
health through strong partnerships.<br />
<strong>Food</strong> <strong>and</strong> Nutrition Service<br />
www.fns.usda.gov/fns<br />
The <strong>Food</strong> <strong>and</strong> Nutrition Service (FNS) administers the<br />
nutrition assistance programs of the US Department of<br />
Agriculture. The mission of FNS is to provide children<br />
<strong>and</strong> needy families better access to food <strong>and</strong> a more<br />
healthful diet through its food assistance programs <strong>and</strong><br />
comprehensive nutrition education efforts. FNS has<br />
elevated nutrition <strong>and</strong> nutrition education to a top priority<br />
in all its programs. FNS works in partnership with the<br />
states in all its programs. States determine most<br />
administrative details regarding distribution of food<br />
benefits <strong>and</strong> eligibility of participants, <strong>and</strong> FNS provides<br />
funding to cover most of the states’ administrative costs.<br />
FNS works to empower program participants with<br />
knowledge of the link between diet <strong>and</strong> health.<br />
<strong>Food</strong> <strong>and</strong> Drug Administration<br />
www.fda.gov<br />
FDA is a scientific regulatory agency responsible for<br />
the safety of the nation’s food (with the exception of raw<br />
meat <strong>and</strong> poultry), cosmetics, drugs, biologics, medical<br />
devices <strong>and</strong> radiological products. It is one of the<br />
nation’s oldest <strong>and</strong> most respected consumer protection<br />
agencies. FDA’s job is to see that the food we eat is safe<br />
<strong>and</strong> wholesome, the cosmetics we use won’t hurt us, the<br />
medicines <strong>and</strong> medical devices we use are safe <strong>and</strong><br />
effective, <strong>and</strong> that radiation-emitting products such as<br />
microwave ovens won’t do us harm. Feed for pets <strong>and</strong><br />
farm animals <strong>and</strong> veterinary drugs also come under FDA<br />
scrutiny. FDA also ensures that all of these products are<br />
labeled truthfully with the information that people need<br />
to use them properly.
40 S P O N S O R P R O F I L E S<br />
National Institute of <strong>Food</strong> <strong>and</strong> Agriculture<br />
US Department of Agriculture<br />
www.NIFA.usda.gov<br />
NIFA advances knowledge for agriculture, the<br />
environment, human health <strong>and</strong> well-being, <strong>and</strong><br />
communities through national program leadership<br />
<strong>and</strong> federal grant assistance. By actively building<br />
partnerships to create cooperative ventures, NIFA<br />
has geometrically exp<strong>and</strong>ed its formal <strong>and</strong> informal<br />
relationships with other Federal agencies, national<br />
organizations, <strong>and</strong> international programs. These joint<br />
activities help bring agricultural <strong>and</strong> related sciences<br />
into the mainstream of publicly supported discovery <strong>and</strong><br />
technology development <strong>and</strong> application. NIFA, in<br />
partnership with the Cooperative Extension System, is<br />
committed to exploring <strong>and</strong> exp<strong>and</strong>ing opportunities<br />
to serve citizens here <strong>and</strong> around the world through<br />
collaboration.<br />
Partnership for <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong><br />
www.fightbac.org <strong>and</strong> www.befoodsafe.org<br />
The Partnership for <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> (PFSE) is a<br />
not-for-profit organization that unites industry associations,<br />
professional societies in food science, nutrition <strong>and</strong><br />
health, consumer groups, <strong>and</strong> the US government to<br />
educate the public about safe food h<strong>and</strong>ling. PFSE is the<br />
creator <strong>and</strong> steward of the Fight BAC! ® campaign, a<br />
food safety initiative that educates consumers about the<br />
four simple practices—clean, separate, cook <strong>and</strong> chill<br />
—that can help reduce their risk of foodborne illness. As<br />
of early 2009, the Partnership’s membership comprises<br />
18 associations <strong>and</strong> nonprofit organizations as well as<br />
liaisons from the USDA <strong>and</strong> the US Department of Health<br />
<strong>and</strong> Human Services, FDA <strong>and</strong> the CDC. Fight BAC! ®<br />
materials are available free at www.fightbac.org. The<br />
nation's food retailers are invited to get involved in<br />
consumer food safety education through participation in<br />
the PFSE Be <strong>Food</strong> Safe retailer program.<br />
WHO/NSF Collaborating<br />
Centre for <strong>Food</strong> <strong>Safety</strong><br />
The Centre is part of the inter-institutional collaborative<br />
network set up by the World Health Organization in<br />
support of its programs at the country, inter-country,<br />
regional, interregional <strong>and</strong> global levels. As a<br />
Collaborating Centre, NSF works to strengthen resources<br />
in information, services, research <strong>and</strong> training, all in<br />
support of national health development. The Centre helps<br />
to create technical co-operation between the members of<br />
WHO <strong>and</strong> foster sustainable social, economic <strong>and</strong><br />
health development. It is an important channel to facilitate<br />
the exchange of information, experience <strong>and</strong> expertise<br />
between developing countries <strong>and</strong> to stimulate the<br />
self-reliance <strong>and</strong> sustainability of health outcomes.
The <strong>2010</strong> <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> <strong>Conference</strong>,<br />
Advancements in <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong>:<br />
Trends, Tools <strong>and</strong> Technologies, offers food safety<br />
professionals <strong>and</strong> health care practitioners the opportunity<br />
to enhance their knowledge <strong>and</strong> exchange information<br />
on best practices, latest research, <strong>and</strong> new programs<br />
in food safety education. The Planning Committee for<br />
the conference has attempted to provide continuing<br />
education units for a wide variety of professions so that<br />
conference participants will get credit from their specific<br />
professional disciplines for their attendance at the<br />
conference.<br />
<strong>Education</strong>al Objectives<br />
After attending this program, participants will be able:<br />
t 5P JEFOUJGZ DBVTFT BOE DBTVBMUJFT UISPVHI UIF<br />
exploration of foodborne illness surveillance,<br />
statistics <strong>and</strong> epidemiology<br />
t 5P JNQSPWF UIF FGGFDUJWFOFTT PG TPDJBM NBSLFUJOH<br />
techniques <strong>and</strong> evaluation<br />
t 5P FODPVSBHF UIF GVMM JOWPMWFNFOU PG NFEJDBM<br />
professionals in food safety outreach<br />
t 5P FYQMPSF UIF SPMF PG UFDIOPMPHZ JO GPPE TBGFUZ<br />
education for consumers<br />
t 5P FYUFOE QBSUOFSTIJQT BOE DPMMBCPSBUJPOT UIBU<br />
improve public health<br />
The planning committee has worked to ensure that the<br />
activities in this conference meet the quality st<strong>and</strong>ards<br />
established by each discipline. This included planning<br />
content, tracking attendance, tabulating evaluations,<br />
reporting credit (contact hours/CEUs), assessing<br />
needs <strong>and</strong> storing Continuing <strong>Education</strong> data for each<br />
participant. Learning objectives for each portion of the<br />
conference are available upon request.<br />
C O N T I N U I N G E D U C A T I O N 41<br />
<strong>Conference</strong> Outcomes <strong>and</strong><br />
Success Measures<br />
t "XBSFOFTT PG GPPECPSOF JMMOFTT JUT TZNQUPNT BOE<br />
impact on victims is raised among conference<br />
attendees<br />
t $POGFSFODF BUUFOEFFT VTF OFX BOE JOOPWBUJWF<br />
approaches <strong>and</strong> methods for informing their patients,<br />
constituencies, <strong>and</strong> clientele about the risks of<br />
foodborne illness <strong>and</strong> steps they can take to reduce<br />
their risk.<br />
t *NQSPWFE EJBHOPTJT BOE SFQPSUJOH PG GPPECPSOF<br />
illness is increased as a result of attendees heightened<br />
awareness<br />
Target Audience<br />
t 1VCMJD IFBMUI QSPGFTTJPOBMT BOE IFBMUI DBSF QSPWJEFST<br />
who develop health policy <strong>and</strong> who educate <strong>and</strong><br />
medically treat general <strong>and</strong> at-risk populations<br />
t 'PPE TBGFUZ FEVDBUPST XIP EFWFMPQ BOE DPOEVDU<br />
food safety risk communication <strong>and</strong> outreach<br />
programs<br />
t 'PPE JOEVTUSZ QSPGFTTJPOBMT XIP XSJUF QPMJDZ QSPWJEF<br />
food products <strong>and</strong> create <strong>and</strong> distribute food safety<br />
information<br />
t 4DJFOUJGJD XSJUFST BOE KPVSOBMJTUT BMPOH XJUI PUIFS<br />
media, trade <strong>and</strong> health associations, <strong>and</strong> consumer<br />
groups<br />
Fees<br />
t 5IF 'PPE 4BGFUZ &EVDBUJPO $POGFSFODF JT not<br />
charging any fees to participants for processing CE<br />
units/contact hours. However, some professional<br />
organizations may charge their members for<br />
registering the CE units/contact hours for the member;<br />
any such fees are the responsibility of the participant.
42 C O N T I N U I N G E D U C A T I O N<br />
Continuing <strong>Education</strong> Units<br />
CE credits will be offered for various professions.<br />
Applications have been submitted to the organizations<br />
below.<br />
t "NFSJDBO "TTPDJBUJPO PG 'BNJMZ BOE $POTVNFS<br />
Sciences<br />
t "NFSJDBO $VMJOBSZ 'FEFSBUJPO<br />
t "NFSJDBO %JFUFUJD "TTPDJBUJPO<br />
t $FSUJGZJOH #PBSE PG %JFUBSZ .BOBHFST<br />
t /BUJPOBM $PNNJTTJPO GPS )FBMUI &EVDBUJPO<br />
Credentialing<br />
t /BUJPOBM &OWJSPONFOUBM )FBMUI "TTPDJBUJPO<br />
t 4DIPPM /VUSJUJPO "TTPDJBUJPO<br />
CE Evaluation Center Hours<br />
For assistance in obtaining Continuing <strong>Education</strong>, please<br />
visit the CE Evaluation Center during the following times:<br />
Tuesday, March 23 ......................................5–6 PM<br />
Wednesday, March 24.......................5:30–6:30 PM<br />
Thursday, March 25 ...........................5:15–6:15 PM<br />
Friday, March 26.....................10:30 AM–12:30 PM<br />
Registering for Continuing <strong>Education</strong><br />
Information on how to register for the various types of<br />
Continuing <strong>Education</strong> is contained in a h<strong>and</strong>out provided<br />
to participants with their general conference packet.<br />
Please review the specific instructions carefully <strong>and</strong><br />
complete the necessary procedures <strong>and</strong> forms to assure<br />
that you are able to receive the Continuing <strong>Education</strong><br />
units/contact hours for which you are otherwise eligible.<br />
Policy on Disclosure<br />
It is the policy of the conference that all presenters<br />
<strong>and</strong> members of the planning committee disclose real<br />
or apparent conflicts of interest relating to the topics of<br />
this educational activity, <strong>and</strong> disclose discussions of<br />
unlabeled/unapproved uses of drugs or devices<br />
during their presentations.
M A P O F H O T E L<br />
43
44 B R E A K O U T S E S S I O N S<br />
44<br />
Wednesday, March 24<br />
1:30–3:00 PM<br />
Room Page<br />
Social Media Tools <strong>and</strong> Opportunities.................................................................................................Courtl<strong>and</strong> ...................... 7<br />
Targeting At-Risk Audiences 1 .......................................................................................................... Dunwoody ...................... 8<br />
<strong>Food</strong> <strong>Safety</strong>: The Environmental Health Connection.....................................................................................Fairlie ...................... 8<br />
Labeling of <strong>Food</strong> Products for Consumers ........................................................................................... Greenbriar ...................... 9<br />
The “Nets” <strong>and</strong> CIFOR .................................................................................................................... Kennesaw ...................... 9<br />
Work Force Training: Crossing Language Barriers – The Role of <strong>Food</strong> Service .............................................Piedmont ...................... 9<br />
Attribution of <strong>Food</strong>borne Illness to Sources ...............................................................................................Roswell .................... 10<br />
Deli Meats: A <strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> Laboratory ....................................................................................... Spring .................... 11<br />
Thursday, March 25<br />
10:00–11:30 AM<br />
Web-Based Teaching <strong>and</strong> Learning.....................................................................................................Courtl<strong>and</strong> .................... 12<br />
Successful Social Marketing Strategies............................................................................................... Dunwoody .................... 12<br />
160°F For Your Family: <strong>Food</strong> Thermometers <strong>and</strong> Safe Cooking Temperatures...................................................Fairlie .................... 13<br />
The Spread of <strong>Food</strong>borne Pathogens by <strong>Food</strong> Workers ........................................................................ Greenbriar .................... 13<br />
Appropriate Public Health Response to <strong>Food</strong>borne Illness ....................................................................... Kennesaw .................... 14<br />
Case Studies in Retail <strong>Food</strong> <strong>Safety</strong> Training ...........................................................................................Piedmont .................... 14<br />
Engaging the Medical Community.........................................................................................................Roswell .................... 15<br />
H<strong>and</strong>washing <strong>and</strong> <strong>Food</strong>borne Illness Prevention ........................................................................................ Spring .................... 15<br />
2:30–3:30 PM<br />
Distance Learning ............................................................................................................................Courtl<strong>and</strong> .................... 16<br />
Media Strategy............................................................................................................................. Dunwoody .................... 16<br />
<strong>Food</strong> <strong>Safety</strong> In Our Schools 1:<br />
The Classroom ...........................................................................................Fairlie .................... 16<br />
<strong>Food</strong> <strong>Safety</strong> Partnerships <strong>and</strong> Collaborations ...................................................................................... Greenbriar .................... 17<br />
Epidemiological Trends in <strong>Food</strong> <strong>Safety</strong> ............................................................................................... Kennesaw .................... 17<br />
<strong>Food</strong> <strong>Safety</strong> <strong>Education</strong> Campaigns in the Workplace ..............................................................................Piedmont .................... 18<br />
<strong>Food</strong> <strong>Safety</strong> as Preventative Medicine ....................................................................................................Roswell .................... 18<br />
Teaching Situational <strong>Food</strong> <strong>Safety</strong> ............................................................................................................ Spring .................... 18<br />
4:00–5:00 PM<br />
Technology Applications for Workforce Training ....................................................................................Courtl<strong>and</strong> .................... 19<br />
<strong>Food</strong> <strong>Safety</strong> Social Marketing Campaigns ......................................................................................... Dunwoody .................... 19<br />
Observational Research: A Key to Underst<strong>and</strong>ing Consumer Behavior ............................................................Fairlie .................... 19<br />
<strong>Food</strong> <strong>Safety</strong> in Emergencies............................................................................................................. Greenbriar .................... 19<br />
New Models for Federal-State Collaboration ...................................................................................... Kennesaw .................... 20<br />
<strong>Food</strong> <strong>Safety</strong> In Our Schools 2: School <strong>Food</strong> Service Training ....................................................................Piedmont .................... 20<br />
Targeting At-Risk Audiences 2 ...............................................................................................................Roswell .................... 20<br />
Read the lnstructions: Microwaves <strong>and</strong> Frozen <strong>Food</strong> <strong>Safety</strong> ......................................................................... Spring .................... 21<br />
Friday, March 26<br />
8:00–9:00 AM<br />
The Teaching Power of Virtual Worlds <strong>and</strong> Gaming ...............................................................................Courtl<strong>and</strong> .................... 22<br />
Social Marketing <strong>and</strong> <strong>Food</strong> <strong>Safety</strong>.................................................................................................... Dunwoody .................... 22<br />
<strong>Food</strong> Allergy <strong>Education</strong> .........................................................................................................................Fairlie .................... 23<br />
Outbreak Collaboration.................................................................................................................. Greenbriar .................... 23<br />
<strong>Food</strong>borne Illness Data: How to Talk in Plain Language ......................................................................... Kennesaw .................... 23<br />
Retail Consumer <strong>Education</strong> Programs....................................................................................................Piedmont .................... 23<br />
Targeting At-Risk Audiences 3 ...............................................................................................................Roswell .................... 24<br />
Anatomy of <strong>Food</strong> Recalls ...................................................................................................................... Spring .................... 24<br />
CEU'S
<strong>Conference</strong>-at-a-glance
Hosts<br />
Sponsors<br />
Supporting organizations<br />
American Association of Family <strong>and</strong> Consumer Sciences<br />
American Dietetic Association<br />
American Egg Board<br />
American Frozen <strong>Food</strong> Institute<br />
American Meat Institute<br />
Association of Environmental Health Academic Programs<br />
Association of <strong>Food</strong> <strong>and</strong> Drug Officials<br />
Association of State <strong>and</strong> Territorial Health Officials<br />
California<br />
5–5:<br />
<strong>Conference</strong><br />
fnal color<br />
of Directors<br />
choice<br />
of Environmental Health<br />
Canadian<br />
per CE on<br />
Institute<br />
11–10.<br />
of Public Health Inspectors<br />
<strong>Food</strong> Marketing Institute<br />
Grocery Manufacturers Association<br />
Institute of <strong>Food</strong> Technologists<br />
International Association for <strong>Food</strong> Protection<br />
International <strong>Food</strong> Information Council<br />
International Life Sciences Institute North America-<strong>Food</strong> Microbiology Committee<br />
Michigan State University<br />
National Association of County <strong>and</strong> City Health Officials<br />
National Association of State Departments of Agriculture<br />
National Chicken Council<br />
National Environmental Health Association<br />
National Extension Association of Family <strong>and</strong> Consumer Sciences<br />
National Fisheries Institute<br />
National Turkey Federation<br />
Produce Marketing Association<br />
United Fresh Produce Association