2010 Food Safety Education Conference. - Food Safety and ...

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2010 Food Safety Education Conference
Advancements in
Food Safety Education:
Trends, Tools and Technologies
march 23–26, 2010
Hyatt regency Atlanta
Atlanta, georgia
Hosted by
Con FE r E n CE Progr A m

Welcome to Advancements in Food Safety Education: Trends, Tools and
Technologies, sponsored by the Food Safety and Inspection Service of the
US Department of Agriculture and nSF International.
The goal of this conference is to provide a dialogue on the most
current research, best practices and strategies for reducing foodborne
illness through consumer education. This conference provides an
opportunity to exchange ideas, share resources and network with a
growing corps of food safety education professionals who are helping
consumers change their behaviors to reduce the risk of foodborne
illness. Conference highlights include:
Preconference Workshops. Preconference workshops on Tuesday, covering a wide range of topics,
provide in-depth information on issues important to your continuing professional development.
Plenary Sessions. Keynote and plenary sessions form the foundation of the conference. Causes and
Casualties presentations will provide extended discussion of the latest foodborne illness and surveillance
research and data, chronic consequences of foodborne illness, new estimates of the burden of illness, and
the trace back of foodborne illness outbreaks to the source of contamination. The Wednesday afternoon
plenary session will highlight trends in consumers’ food safety behaviors as identified by the joint efforts of
the USDA and the FDA. Thursday features plenary presentations on product recalls and social marketing
campaigns. On Friday, as we close the conference, the plenary sessions will highlight social media and
how they can be used to extend the reach of food safety messages, and food safety culture in retail.
Breakout Sessions. Something for everyone! On each day of the
conference you will find eight parallel concurrent sessions – a total of 40
breakout sessions over the course of the three days. There are 120
different presentations from more than 100 individuals. Sessions focus on
one of the seven conference themes: Behavioral and Attitudinal Research;
Causes and Casualties – Foodborne Illness Surveillance, Statistics and
Epidemiology; Partnerships and Colaborations; the Role of Food Service
and Retail; the Role of Technology in Consumer Education; Social
Marketing Trends and Consumer Outreach and Tapping the Medical
Community.
Poster Presentations and Educational Exhibits. Visit 34 poster
presentations and five educational exhibits focused on conference themes
during the special exhibits and poster times on Wednesday afternoon
and evening. Get first-hand information from presenters and expand your
network.
Exhibit Hall. In addition to the educational exhibits, other exhibitors will showcase equipment, services,
and organizations critical to improved food safety and food safety education. The Exhibit Hall is open on
Wednesday and Thursday.
Networking Opportunities. Additional networking opportunities have been built into the conference
schedule, including two evening receptions — one at the hotel and one at the CNN Center — and daily
continental breakfasts and luncheons. The hotel’s downtown Atlanta location lets you find fun and convenient
places to arrange your own meetings and outings.
Provide Feedback. This conference was designed with you in mind. We compiled comments and
feedback from past conferences to create structure and content of this event. To help with future planning,
please complete the conference evaluation and leave it at the conference registration desk or on your chair
as you leave the final plenary session.
Thank you for attending. If you have any issues or comments, please contact:
Robert T. Tuverson Stan Hazan
Director, Food Safety Education Staff Senior Director, Regulatory Affairs
Office of Public Affairs and Consumer Education NSF International
USDA/Food Safety and Inspection Service 734.769.5105
301.344.4747 hazan@nsf.org
Robert.Tuverson@fsis.usda.gov

C O N T E N T S 1
Conference Highlights............................................................. Inside Cover
Welcome.............................................................................................2
Acknowledgements................................................................................4
Preconference Workshops.......................................................................5
Conference Program
Wednesday, March 24...............................................................8
Thursday, March 25 .................................................................12
Friday, March 26.....................................................................22
Posters and Educational Exhibits .............................................................25
Exhibits..............................................................................................29
Exhibit and Poster Floor Plan ..................................................................32
Presenter Index....................................................................................33
Sponsor Profiles...................................................................................39
Continuing Education ..........................................................................41
Map of Hotel .....................................................................................43
Breakout Session Listing ........................................................................44
Conference at a Glance.................................................. Inside Back Cover

PRE CONF
WORKSHOPS
2
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
PRE CONF
WORKSHOPS

4 A C K N O W L E D G E M E N T S
Robert T. Tuverson, Food Safety and Inspection Service, US Department of Agriculture, Co-Chair
Stan Hazan, NSF International, Co-Chair
We want to thank the following individuals who have provided guidance, expertise and creativity to make this conference a success.
Without their generous contributions, this conference would not have been possible.
Janice Adams-King, FDA
Sharunda Buchanan, CDC
Patricia Buck, Center for Foodborne Illness
Research and Prevention
Katie Burns, International Food Information
Council
Tom Chestnut, NSF International
Cynthia Clifton, Produce Marketing
Association
Mildred Cody, Georgia State University
Marjorie Davidson, FDA
Louise Dickerson, FDA
Eileen Dykes, USDA/FSIS
Erin Edgerton, CDC
Michelle Everett, USDA/FSIS
Nelson Fabian, National Environmental
Health Association
Shelley Feist, Partnership for Food Safety
Education
Anthony Flood, International Food
Information Council
Angela Fraser, Clemson University
Additional thanks go to those who agreed to serve on the abstract screening committees. These individuals volunteered their time to review
the hundreds of abstract proposals submitted, recommend which abstracts should be included, and assist in creating the complex and
comprehensive schedule of oral and poster presentations and exhibits you will enjoy over the next several days.
Janice Adams-King, FDA
Barbara Almanaz, Purdue University
Lawrence Bachorik, FDA
Sheryl Cates, RTI International
Mildred Cody, Georgia State University
Kristin Delea, CDC
Eileen Dykes, USDA/FSIS
Amanda Eamich, USDA/FSIS
Erin Edgerton, CDC
Michelle Everett, USDA/FSIS
Shelley Feist, Partnership for Food Safety
Education
Anthony Flood, International Food
Information Council
Angela Fraser, Clemson University
John Guzewich, FDA/CFSAN
Elisabeth Hagen, USDA/FSIS
Jeanne Gleason, New Mexico State
University
Robert Gravani, Cornell University
Elisabeth Hagan, USDA/FSIS
Brenda Halbrook, USDA/FNS
Judy Harrison, University of Georgia
Marion Hinners, USDA/FNS
Kristin Holt, USDA/FSIS
Elizabeth Jones, NSF International
Mark Kantor, University of Maryland
Donna Karlsons, USDA/FSIS
Patricia Kendall, Colorado State University
Alan Levy, FDA
Holly McPeak, HHS
Kathy Means, Produce Marketing
Association
Lydia Medeiros, Ohio State University
Barbara O’Brien, USDA/FSIS
Terry Osner, National Environmental Health
Association
Christine Prue, CDC
Brenda Halbrook, USDA/FNS
Roberta Hammond, Bureau of Community
Environmental Health
Craig Hedberg, University of Minnesota
Kristin Holt, USDA/FSIS
Mark Kantor, University of Maryland
Patricia Kendall, Colorado State University
Amy Lando, FDA
Alan Levy, FDA
Holly McPeak, HHS
Lydia Medeiros, Ohio State University
Barbara O’Brien, USDA/FSIS
Christine Prue, CDC
Vince Radke, CDC
Charlie Santerre, Purdue University
Vince Radke, CDC
Kerry Robinson, International Food
Information Council
Sherrie Rosenblatt, National Turkey
Federation
Stephanie Saullo, American Dietetic
Association
Jorgen Schlundt, World Health Organization
Anna Schmitt-Reichert, NSF International
Holli Seitz, CDC
Howard Seltzer, FDA/CFSAN
Jan Singleton, USDA/NIFA
Jeannie Sneed, USDA/FNS
Ewen Todd, Michigan State University
Diane VanLonkhuyzen, USDA/FSIS
Jennifer Weber, American Dietetic
Association
CiCi Williamson, USDA/FSIS
Gerry Wojtala, Michigan Department of
Agriculture
Stephanie Saullo, American Dietetic
Association
Anna Schmitt-Reichert, NSF International
Holli Seitz, CDC
Jan Singleton, USDA/NIFA
Julia Smith-Easley, CDC
Jeannie Sneed, USDA/FNS
Theresa Stretch, National Food Service
Management Institute
Ewen Todd, Michigan State University
Rebecca Vigue, FDA/CFSAN
Jennifer Weber, American Dietetic
Association
Conference Planners, NSF International
Cynthia Ellis
Diane Henderson

8:00 AM–12:00 PM
Food Allergies: Trends, Issues
and Opportunities, Part I
❖ Dunwoody
Jeannie Sneed, USDA/Food and Nutrition Service; Amy
Branum, CDC; Felicia Billingslea, Stephano Luccioli and
Rebecca Vigue, FDA; Julia Bradsher, Eleanor Garrow-
Majka and Chris Weiss, Food Allergy and Anaphylaxis
Network (FAAN); Brenda Z. Greene, National School
Boards Association; Amy Garcia, National Association
of School Nurses; Cindy Hormel, Liberty Schools,
Missouri; and Elizabeth Bugden, Food Safety Consultant
Participants in this workshop will be able to identify
trends in the incidence of food allergies, discuss food
allergy issues that impact consumers, develop strategies
for addressing food allergies in schools and develop
food allergy education messages for consumers and
foodservice workers.
HACCP Manager Certification
Course—The Process Approach
to HACCP, Part I
❖ Courtland
Roy Costa, Environ Health Associates, Inc.
With foodborne illness outbreaks occurring weekly in
the United States, retail operations need to protect their
liability and livelihood by implementing food safety
management plans to reduce the risk of becoming
involved in a foodborne illness outbreak. The HACCP
Manager Certification Course is designed for NEHA
trainers, students and current foodservice professionals
working in retail foodservice operations which include:
restaurants, hotels, schools, grocery stores, corporate
dining operations, hospitals, retirement living facilities,
senior feeding, caterers, cruise ship dining and any
individual who provides food safety management
oversight in a foodservice operation. This course will
provide participants with the information necessary to
implement an effective food safety management system
in a retail foodservice operation. The course will teach
students how to identify, assess and reduce or eliminate
food safety risks by utilizing the Process Approach to
HACCP. Students will have the option of taking a
nationally recognized HACCP Manager Certification
Exam at the end of the course.
P R E C O N F E R E N C E W O R K S H O P S
T U E S D A Y , M A R C H 2 3
Train-the-Trainer, Part I
❖ Greenbriar
Jamie Stamey, HealthyAndSafeFood.com
Proven: Training impacts food safety compliance!
This participant-focused agenda provides key training
essentials for increasing adult learning and retention
through learner-focused involvement, developing
and managing classroom sessions and using trainer
techniques that add energy and emphasis to fundamental
messages. The goal: New skills, enthusiasm and
confidence as a trainer.
Using Social Media Tools
During a Food Crisis, Part I
❖ Piedmont
Anthony Flood and Eric Mittenthal, International Food
Information Council; Holli Seitz, Ann Aikin and Jessica
Schindelar, CDC; Sanjay Koyani, FDA; Robert Gravani,
Cornell University; Steven Venette, University of Southern
Mississippi; and Timothy Sellnow, University of Kentucky
This interactive workshop is an introductory course
designed for those wishing to expand their knowledge
and utilization of social media to communicate about
food safety, especially during a food crisis event. This
workshop will introduce you to the various types of
social media, such as blogs, micro-blogs, social
networking sites and mobile applications of social
media, user-generated media, widgets, tagging and
more. You will also learn how these tools can be used to
influence knowledge, attitudes and behaviors and how
best to use social media as a food safety educational
tool. Finally in a hands-on section of this workshop, you
will participate in a hypothetical food crisis event where,
in a small group setting, you will develop food safety
message(s) for a target audience utilizing the most
appropriate social media tools learned during the
workshop.
Effective Employee Training:
Understanding and Application
of Adult Learning Principles
❖ Roswell
Theresa Stretch, National Food Service Management
Institute
This workshop introduces participants to adult learning
principles and how to apply these principles to enhance
employee training. It will add to the knowledge and
skills you already have. By understanding adult learning
principles, you can prepare your learners to apply the
skills they learn and enhance peak performance in the
workplace. The seminar will include food safety and
emergency preparedness examples and school
foodservice materials, but is applicable for anyone
who desires to become a successful trainer.
5
PRECONFERENCE
WORKSHOPS

PRECONFERENCE
WORKSHOPS
6
Keys to Successful Grantsmanship
During Difficult Economic Times
❖ Fairlie
Jeanne Gleason and Barbara Chamberlin, New Mexico
State University
Tough economic times often increase the competition
for food safety funding. Now, more than ever before,
it is important that you be creative in designing your
proposed programs and very careful in preparing your
proposal packet. This session will share ten keys to
preparing successful grants for food safety programs.
It will explain how to forge successful partnerships that
can fund key parts of your program. It will also clarify the
grant writing process with a simple step-by-step method.
Beginners to seasoned, professional grant writers will
walk away with useful suggestions for success in the
upcoming funding season.
12:00–1:00 PM
Lunch (on your own)
1:00–5:00 PM
Food Allergies: Trends, Issues
and Opportunities, Part II
❖ Dunwoody
HACCP Manager Certification
Course–The Process Approach
to HACCP, Part II
❖ Courtland
Train-the-Trainer, Part II
❖ Greenbriar
Using Social Media Tools During
a Food Crisis, Part II
❖ Spring
P R E C O N F E R E N C E W O R K S H O P S
T U E S D A Y , M A R C H 2 3
The Food-Safe Schools Action Guide:
An Important Aspect of Wellness
❖ Roswell
Marion Hinners, USDA/Food and Nutrition Service;
Elizabeth Bugden, Food Safety Consultant; Solange
Morrissette, NCFSS Facilitator; and Vanessa De Arman,
NEHA
The workshop will present the Food-Safe Schools Action
Guide, a resource toolkit that provides a practical team
approach to managing several aspects of wellness such
as preventing and handling foodborne illness outbreaks
including norovirus, managing food allergies and
protecting food from intentional contamination.
Social Media Planning and Practice
for Food Safety Educators
❖ Fairlie
John Zimmerman, eRocketFuel, and Mark Marosits,
Worldways Social Marketing
Join social media and social marketing experts John
Zimmerman and Mark Marosits for a dynamic, interactive
social media training session. You’ll learn the core
elements of social media and how to use them in your
work in food safety, and you will get started on creating
a social media plan for your organization. Take away
tips, tools and technology insights that will increase your
social media competence immediately.
5 to 6:30 PM
HACCP Manager Certification Course–
The Process Approach to HACCP:
Exam
❖ Courtland
6

7:00–8:00 AM
Continental Breakfast/Exhibits
❖ Centennial Pre-function/Exhibit Foyer
8:00–9:00 AM
Plenary I –Welcome
❖ Centennial Ballroom II–III
Jerold R. Mande, Deputy Under Secretary for Food Safety,
USDA
Kevan P. Lawlor, President and CEO, NSF International
Janey Thornton, Deputy Under Secretary for Food,
Nutrition and Consumer Services, USDA
Rima F. Khabbaz, MD, Deputy Director for Infectious
Diseases, CDC
Michael R. Taylor, Deputy Commissioner for Foods, FDA
9:00–10:00 AM
Plenary II, Part 1–Causes and
Casualties: Estimating the Burden
of Foodborne Diseases
❖ Centennial Ballroom I–II
Moderators: David Goldman, MD, USDA/Food Safety
and Inspection Service
Christopher Braden, MD, CDC
Presenters: Claudia Stein, MD, World Health
Organization
Barbara Mahon, CDC
This session will begin with a look at the estimated global
burden of foodborne disease, reminding us why food
safety education is important and why efforts to improve
food safety must be global. The CDC’s approach to
estimating the burden of foodborne illness in the US
will also be presented.
10:00–10:30 AM
Break/Exhibits
❖ Centennial Pre-Function/Exhibit Hall
10:30 AM–12:00 PM
Plenary II, Part 2–Causes and
Casualties: Gathering, Analyzing and
Learning from the Data
Centennial Ballroom I–II
Moderators: Christine Prue, CDC
Sherri McGarry, FDA
Presenters: Olga Henao, CDC
Timothy Jones, Tennessee Department
of Health
Caroline Smith DeWaal, Center for Science
in the Public Interest
Jean Buzby, USDA/Economic Research
Service
C O N F E R E N C E P R O G R A M
W E D N E S D A Y , M A R C H 2 4
Panelists: Frank Busta, University of Minnesota
Susan Grooters, Safe Tables Our Priority
(STOP)
Susan Lance, Georgia Division of Public
Health
Joan Menke-Schaenzer, ConAgra Foods
This session will explore trends in diseases caused
by pathogens that are transmitted commonly by food.
Opportunities and challenges faced by state and local
health departments, as they identify and investigate
food outbreaks, will also be discussed. Information
that consumer groups need from the government and
industry to educate consumers and affect policy will be
presented, along with an estimate of the costs associated
with illnesses caused by foodborne pathogens. Finally,
a group of panelists, from a broad cross-section of
professions and organizations, will focus on the
implications and applications of the data and
science to food safety education.
12:00–1:30 PM
Luncheon Keynote Presentations
❖ Regency VI–VII
Tom Vilsack, Secretary of Agriculture (via video
presentation)
Alfred Almanza, Administrator, Food Safety and
Inspection Service, USDA
Jerold R. Mande, Deputy Under Secretary for Food Safety,
USDA
Michael R. Taylor, Deputy Commissioner for Foods, FDA
1:30–3:00 PM
BREAKOUT SESSIONS
Social Media Tools and Opportunities
❖ Courtland
New Technologies for New Audiences
Jeanne Gleason, Barbara Chamberlin and Pamela
Martinez, New Mexico State University
As consumers become more technology savvy, we must
employ higher quality and more interactive delivery
methods to reach them. This session will explore social
media forums, such as Twitter and Facebook, and media
repositories, such as YouTube, as ways to reach today’s
clientele with your food safety messages. Learn how easy
it is to upload your own food safety materials and to
harness the power of social media.
Food Safety Information Management
in the Age of Twitter
Jimmy Liu, USDA/National Agricultural Library Food
Safety Information Center
Learn how the USDA National Agricultural Library Food
Safety Information Center is using Web 2.0 technologies
such as RSS feeds, widgets, mashups, micro-blogs and
wikis to collect, filter, visualize and disseminate food
safety information to relevant stakeholders. In addition,
case studies, lessons learned and potential pitfalls will
be shared.
7
WEDNESDAY
PROGRAM

WEDNESDAY
PROGRAM
8
I Updated My Facebook Status to
“I just got food poisoning”—Using
Social Networking Services (SNS) to
Communicate Food Safety Risks
Benjamin Chapman, North Carolina State University
An estimated 60% of American adults use social
networking services such as Facebook, Twitter and
blogs. An opportunity exists to utilize these communities
to engage individuals around foodborne risks. By
examining recent outbreaks, a catalogue of social
network mediums including the strategies utilized at
barfblog.com will be discussed.
Targeting At-Risk Audiences 1
❖ Dunwoody
Food Safety Advice Given by Health
Care Providers to Pregnant Women
Conrad Choiniere, FDA
The author will present the results of an FDA survey
of health care providers and WIC educators. He will
discuss the advice these professionals give to women
about reducing the risks of methyl mercury, listeriosis and
toxoplasmosis during pregnancy, as well as preferences
for receiving and disseminating food safety information
from the FDA.
Food Safety Evaluation of Sack Lunches
of Preschool Children in Child Care
Centers: A Critical Need for Education
of Parents
Margaret Briley, The University of Texas at Austin
Research of preschool children’s sack lunches revealed a
critical need for education of parents, staff and teachers
in child care centers in the prevention of foodborne illness
in young children. Preparation, storage and serving
methods must be addressed to reduce illness in this
vulnerable population.
Green Apple Tales: Keeping the
World Safe from Foodborne Illness...
One Story at a Time
Cindy Rice, Eastern Mass Food Safety
Stories can be very effective tools in delivering food
safety messages to children. Meet “Delilah” and learn
how we can keep families safe from foodborne illness,
one story at a time. Study of parents’ food safety
knowledge and practices will be discussed as well as
how parents/adults may also benefit from these reading
strategies.
C O N F E R E N C E P R O G R A M
W E D N E S D A Y , M A R C H 2 4
Food Safety Education for Special
Needs Students in High School and
Transition Centers
Lori Pivarnik and Martha Patnoad, University of Rhode
Island
Using partnerships/collaborations to develop and
implement a comprehensive food safety education
program, based on Fight BAC! ® principles, for special
needs students in high school and transition centers.
Food Safety: The Environmental
Health Connection
❖ Fairlie
The Role of Environmental Assessments
in Understanding Foodborne Illness
Outbreaks
Kristin Delea and Carol Selman, CDC
This presentation will introduce Environmental Health
Specialist Network (EHS-Net) and explain how EHS-Net
collects data from environmental assessments during food
and waterborne outbreaks to identify and recognize
environmental antecedents and contributing factors for
outbreaks. This data contributes to making science-based
recommendations and can be used to support policy and
achieve health promotion goals.
Environmental Health Specialist
Network (EHS-Net): Increasing Our
Understanding of Restaurant Worker
Food Safety Behavior
Laura Brown, CDC
EHS-Net has conducted several studies that have
identified factors associated with food workers' food
safety behavior. This presentation describes these findings
in detail. For example, one study found that food workers
were less likely to report working while ill if their
restaurant had food workers on call.
Environmental Health Specialists
Network Ill Food Worker Study—
Factors Affecting Food Workers’
Decisions to Work or Stay Home
Alice Green, Tennessee Department of Health
EHS-Net, a cooperative project involving CDC and
nine states, administered a standardized survey to food
workers in EHS-Net sites. Workers were asked about
experience, sick pay, recall of symptoms the last time
they worked or stayed home ill, and barriers to staying
home when ill.

Environmental Antecedents to
Foodborne Outbreaks: EHS-Net
Foodborne Outbreak Study
Carolyn Monteilh and Kristin Delea, CDC
The EHS-Net Foodborne Outbreak Study focuses on
environmental antecedents to outbreaks in foodservice
establishments. The presentation will introduce this
longitudinal study, describe the collaboration of CDC,
FDA, EPA and nine states in study development and data
collection, and present pilot phase data related to
environmental antecedents in 244 outbreaks.
Labeling of Food Products
for Consumers
❖ Greenbriar
Labels Are for Shopping
Alan Levy, FDA
The behavior context in which consumers typically
encounter food product labels is shopping. The
implications of this need to be understood by anyone
who wants to insure that labeling informs consumer
decisions. The demands of shopping, particularly on
information search and cognitive effort, constrain how
consumers process and respond to label information.
Consumers as shoppers are not optimizing utility
calculators as is often assumed, but instead are prone
to heuristic shortcuts based on prior knowledge and
experience. The implications of how people shop on the
design and limitations of labels will be discussed with
examples taken from recent FDA experimental labeling
research.
Safe Handling Messages on Food
Products: Opportunities and Limitations
Shelley Feist, Partnership for Food Safety Education
While nutrition labeling is an area of much debate, the
appearance of safe food handling messages on food
products is an area less explored. This presentation will
discuss the Partnership for Food Safety Education’s
consumer research findings related to the meat and
poultry safe food handling label and alternatives, as well
as other ways safe handling information appears on food
products.
The “Nets” and CIFOR
❖ Kennesaw
This session will highlight several public health
networks and the Council to Improve Foodborne
Outbreak Response (CIFOR). Participants will gain an
understanding of the focus of each network and CIFOR
and the data and information each generates.
Moderators: Kristin Holt, USDA and Arthur Liang, MD,
CDC
C O N F E R E N C E P R O G R A M
W E D N E S D A Y , M A R C H 2 4
PulseNet
Peter Gerner-Smidt, CDC
OutbreakNet and the National
Outbreak Reporting System
Ian Williams and Karen Herman, CDC
FoodNet
Mary Patrick, CDC
CaliciNet
Aron Hall, CDC
CIFOR
Joseph Russell, CIFOR
Work Force Training:
Crossing Language Barriers–
The Role of Food Service
❖ Piedmont
Assessment of Food Safety Training
Programs for Meat Industry Employees
Sherrlyn Olsen, Iowa State University
Teaching food handling techniques is problematic with
the rapid influx of non-English speaking persons into food
processing sectors. In this study, English- and Spanishspeaking
adults participated in a pre-employment food
safety training program that was taught in English and
also translated for the Spanish-speaking population.
Evaluation of Online Health Inspection
Reports Indicates Food Safety Practices
Lacking in Ethnic and Independent
Restaurants in Kansas
Junehee Kwon, Kevin Roberts and Pei Liu, Kansas State
University
Detailed findings from health inspection reports of
924 randomly selected restaurants in Kansas will be
discussed. Researchers identified critical, non-critical and
behavior-related food code violations and will suggest
training needs for various ethnic, non-ethnic, independent
and chain restaurants.
Modifying the Behavior of Food
Workers Using Educational Materials
and Methods Designed for Oral Culture
Learners
Alan Tart, FDA
This presentation will discuss new, innovative methods
and materials to improve the effectiveness of food safety
training related to employee health and hygiene, cross
contamination, hot/cold holding and cooling.
9
WEDNESDAY
PROGRAM

WEDNESDAY
PROGRAM
10
Chinese-Language Food Safety Training
Program for Foodservice Workers
Angela Fraser, Clemson University, and Jeanne Gleason,
New Mexico State University
Chinese-language foodservice workers represent a large
segment of the foodservice industry. Learn how to use
Chinese-language food safety education materials based
on the 2005 Food Code in English-language or Chineselanguage
food safety trainings.
Attribution of Foodborne
Illness to Sources
❖ Roswell
Approaches to Attribute Illness
to Food Sources
Dana Cole, CDC
Foodborne diseases continue to be an important cause
of morbidity and mortality in the United States. Fully and
accurately describing the causes and resultant burden
of foodborne illness is challenging, but the attribution of
foodborne illnesses to specific food sources and settings
is critical for risk analyses. Attribution of foodborne
illnesses can be done at several points in the farm-to-fork
continuum and may utilize a wide variety of data
and epidemiologic studies to inform estimates. The
development of attribution models using a wide array of
data sources and model inputs provides information not
otherwise available that is critical to the evaluation of the
economic impact of foodborne diseases and to the
development of food safety policy.
FSIS Attribution Methodology
Erin Dreyling, USDA/Food Safety and Inspection Service,
and Curtis Travis, Consultant
FSIS will present an overview of its proposed approach
to attribution for estimating the illness burden from FSIS
regulated products. FSIS utilizes the CDC outbreak data
to estimate attribution for those products. FSIS intends to
use its attribution estimates to establish performance goals
and objectives and to inform resource allocation.
Report on WHO Foodborne Disease
Burden Epidemiology Reference Group
(FERG) Source Attribution Task Force
Tine Hald, National Food Institute, Technical University
of Denmark, and Claudia Stein, MD, World Health
Organization
This presentation will focus on the background, methods
and up-to-date progress of the WHO initiative to estimate
the relative contribution of different sources, including
food, to the global burden of foodborne diseases.
C O N F E R E N C E P R O G R A M
W E D N E S D A Y , M A R C H 2 4
Using Expert Elicitation to Inform
Food Attribution of Foodborne Illness
Sandra Hoffmann, Resources for the Future
US foodborne illness risk analysis would benefit
greatly from better information on the relationship
between the incidence of foodborne illness and exposure
to foodborne pathogens. In this study, expert elicitation
was used to attribute US foodborne illnesses caused by
the nine FoodNet pathogens, Toxoplasma gondii and
noroviruses to consumption of foods in 11 broad
categories. Forty-two nationally recognized food safety
experts responded to a formal written expert elicitation
survey. For each pathogen, respondents gave their best
estimate of the distribution of foodborne illnesses
associated with each of the food categories and the
90% confidence bounds on each of their estimates.
Based on the work of Paul Mead and his co-authors,
food attribution percentage estimates from this study were
used to attribute case, hospitalization and death
incidence estimates to foods according to pathogen.
Lessons from the Application of
Attribution to Real-World Policy
Questions
Michael Batz, University of Florida
Improving our knowledge of the attribution of foodborne
illnesses to the foods and other vehicles for infection is a
critical piece of moving towards a more preventative
food safety system. Just as it is important to understand
the various analytical approaches to estimating the
portion of foodborne disease that can be attributed to
specific sources, it is important to understand how these
approaches answer the questions posed by various
policy contexts. Attribution information is critical to a
number of decisions, including resource allocation,
priority setting, policy development, targeted risk
management, inspection regimes, program evaluation
and more.
Improving Foodborne Illness Attribution
Through Research, Surveillance and
Data Sharing
Barbara Kowalcyk, Center for Foodborne Illness Research
and Prevention
Lack of data and poor data sharing limits our knowledge
about foodborne illness attribution. Improving foodborne
illness surveillance/research will strengthen public health
policies and provide information that will greatly enhance
the effectiveness of food safety education messages.

Deli Meats: A Food Safety
Education Laboratory
❖ Spring
A Comparative Risk Assessment for
Listeria monocytogenes in Ready-to-Eat
Meat and Poultry Products
Dare Akingbade, USDA/Food Safety and Inspection
Service
FSIS reanalyzes the relative risk of illness from Listeria
monocytogenes on deli meat sliced and packaged at
federally inspected processing establishments compared
to deli meat sliced and packaged at retail facilities based
on new data.
Retailer and Consumer Responses
Over Warnings for Extended Storage
of Deli Meats in Refrigerators
Angela Fraser, Clemson University, and Ewen Todd,
Michigan State University
Retail employees need to be more knowledgeable
about company-wide food safety standards. A consistent
message for purchasers and a standardized labeling
system is greatly needed if proper handling of deli meats
in retail establishments and the home is to be achieved.
The public has some knowledge of food safety but some
would keep their deli meats until they smelled bad, were
slimy or when the fridge was cleaned. Additional
authors: Brenda Sternquist, Kudzai Mukumbi, Diana
Twede and Hairong Li, Michigan State University.
Best Consumed By Dates for Deli Meats
Ewen Todd, Michigan State University, and Angela Fraser,
Clemson University
The goal of this project is to develop “best consumed by”
dates for selected deli meats which are highly varied in
their ability to allow growth of Listeria monocytogenes;
inhibitors do reduce the likelihood that Listeria will grow.
Deli meats under the vast majority of storage conditions
will not result in extensive growth of the pathogen; a
recommendation to have deli meats stored in home
refrigerators for five or fewer days is a reasonable one.
Additional authors: Elliot Ryser, Lei Zhang, Bradley Marks
and Danny Campos, Michigan State University; Amir
Mokhtari, RTI International; and Ann Draughon, University
of Tennessee.
C O N F E R E N C E P R O G R A M
W E D N E S D A Y , M A R C H 2 4
Interactive Training of Retail Deli
Employees on the Cleaning, Sanitizing
and a Lethal Kill-Step for the Deli Slicer
Jack Neal, University of Houston
Significant advances have been made by the meat
and poultry industries to minimize their environmental
contamination of ready-to-eat (RTE) sliced deli meats with
improved sanitation and antimicrobials that suppress the
outgrowth of low levels of Listeria monocytogenes. The
next step is research focused on the retail deli to more
effectively clean and sanitize the environment and
equipment like the deli slicer to further reduce the risk of
listeriosis. The results of this research will be taken from
the laboratory and incorporated in the interactive training
of deli employees.
3:00–4:00 PM
Exhibits/Posters/Break
❖Centennial Pre-Function/Exhibit Hall
4:00–5:00 PM
Plenary III—Can 20 Years
of Consumer Behavior Trends
Tell Us How to Do Effective
Food Safety Education?
❖ Centennial Ballroom II–III
Moderator: Alan Levy, FDA
Presenters: Sara Fein, FDA
Amy Lando, FDA
Panelists: Carol Freeman, ICF Macro
Sheryl Cates, RTI International
Patricia Kendall, Colorado State University
Since 1988, five FDA/USDA food safety surveys have
looked at trends in key consumer food safety practices
over the period. The findings reveal a great deal about
effective conditions for influencing consumer awareness
and behavior change. Expert commentators will discuss
the findings from the perspective of improving food safety
education.
Opening Night Reception
Exhibits/Posters
5:30 to 7:30 PM
Exhibit Hall/Regency Ballroom
11
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THURSDAY
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12
7:00–8:00 AM
Continental Breakfast/Exhibits
❖Centennial Pre-Function/Exhibit Hall
8:00–9:30 AM
Plenary IV—Food Recalls:
Connecting With Consumers
❖ Centennial Ballroom I
Moderator: Jan Singleton, USDA/National Institute of
Food and Agriculture
Presenters: William Hallman, Rutgers Food Policy
Institute
Adam Johnson, SUPERVALU
Joan Menke-Schaenzer, ConAgra Foods
Daniel Engeljohn, USDA/Food Safety
and Inspection Service
The panel will explore consumer response to food
recalls, and the interactions and information exchange
that occurs among the media, food retailers, food
manufacturers and consumers. Presenters will address
what a food recall means to a consumer and what it
means in the relationship between the consumer and the
sources of their family’s food.
9:30–10:00 AM
Break/Exhibits
❖Centennial Pre-Function/Exhibit Hall
10:00–11:30 AM
BREAKOUT SESSIONS
Web-Based Teaching and Learning
❖ Courtland
Uncovering the Mindsets of Consumers
Towards Food
Aurora Saulo, University of Hawaii at Manoa
IdeaMap ® . Net was used for the first time to measure
the value of food characteristics that consumers think are
important when considering simultaneously a purchase,
food acceptance and food safety. Typing consumer
minds allows communicators to create optimal messages
by identifying the specific language that resonates best
with each consumer.
C O N F E R E N C E P R O G R A M
T H U R S D A Y , M A R C H 2 5
The 24/7 Tool: Utilizing Interactive
Website Applications for Food Safety
Education
CiCi Williamson, USDA/Food Safety and Inspection
Service
A USDA “Ask Karen” application administrator
explains how “virtual representative” tools on websites
communicate 24/7 worldwide with consumers. Watch
how staff members “chat” live or send email answers to
food safety questions via this technology, which also
generates usage statistics and reports. Learn about the
challenges of maintaining the content.
Food Safety In-a-Minute: Consumer
Food Safety Information via Podcasts
B. Susie Craig, Washington State University Extension
Launched in July 2008, Food Safety In-a-Minute reaches
consumers and mass media via 60-second audio
podcasts available through subscription service to a
weekly RSS feed from http://cahnrsnews.wsu.edu/
foodsafety. Messages are designed to increase food
safety awareness and improve food handling behaviors.
A case study of Food Safety In-a-Minute will be
presented.
Successful Social Marketing
Strategies
❖ Dunwoody
Narrative PSAs to Improve Safe
Home Food Preparation and Reduce
Foodborne Illness
Michael Shapiro and Robert Gravani, Cornell University
Four narrative television PSAs to improve compliance
with recommended safe home food preparation practices
will be premiered. The discussion includes message
development (formative research and testing), why
people do or do not comply with safe home food
preparation recommendations and what our studies
suggest about the design of future messages.
Expanding Access to Recall
Announcements: A Pictographic
Approach to Food Safety
Garrett Simonsen, Consultant
Pictograms can expand access to recall information
for at-risk populations. This session will explore the
concepts of Universal Design in risk communication,
discuss pictogram development and demonstrate
“translation” of the often-wordy recall announcement
into an effective communication utilizing tools designed
for local public health.

University Students Make the
Case for Food Safety
Terra Smith, The University of Memphis
The presentation will help participants learn about
strategies used to market food safety to university
students.
160°F For Your Family:
Food Thermometers and Safe
Cooking Temperatures
❖ Fairlie
“160°F For Your Family” is a food thermometer campaign
incorporating emotions-based elements. The campaign
was implemented in Washington WIC clinics and Idaho
grocery stores.
Accuracy of Dial and Digital Food
Thermometers to Measure Endpoint
Temperature in Ground Beef Patties
Sandra McCurdy, Tiffani Zemmer Nalivka and Courtney
Straszak, University of Idaho, and Karen Killinger,
Washington State University
This session describes thermometer availability
to consumers and accuracy of dial and digital
thermometers using consumer methods in assessing
endpoint temperature in ground beef patties.
Listening to the Audience—Identifying
Common Consumer Cooking Methods
for Thermometer Accuracy Testing in
Ground Beef Patties
Karen Killinger, Miriam Edlefsen Ballejos, Katherine
Warren, Amy Erickson and Jana Curry, Washington
State University, and Zena Edwards, Washington State
University Extension
This session describes a survey to identify consumer
ground beef patty cooking behaviors used to guide
development of the campaign.
The Power of Emotion to Change
Consumer Food Thermometer Behaviors
Zena Edwards, Washington State University Extension;
Amy Erickson and Miriam Edlefsen Ballejos, Washington
State University and Courtney Staszak, University of Idaho
This session describes the techniques for development
and use of motivational food thermometer materials.
C O N F E R E N C E P R O G R A M
T H U R S D A Y , M A R C H 2 5
Bringing It All Together—Developing
and Using Evaluation to Measure
Consumer Behavior Outcomes
Miriam Edlefsen Ballejos and Jana Curry, Washington
State University, and Courtney Staszak and Tiffani
Zemmer Nalivka, University of Idaho
This session presents the development and results of an
evaluation assessing the impact of the campaign.
The Spread of Foodborne Pathogens
by Food Workers
❖ Greenbriar
Transmission and Survival of Pathogens
in the Food Processing and Preparation
Environment
Judy Greig, Public Health Agency of Canada, and
Ewen Todd, Michigan State University
This presentation explores the origin, transmission and
survival of enteric pathogens within the food processing/
preparation environment. Pathogens are transferred from
contaminated fabrics, carpets, rings, currency, skin,
dust, aerosols and through personal contact. Managers
must ensure workers practice effective handwashing and
use utensils to prevent direct hand contact with food.
Additional authors: Charles Bartleson, Bartleson Food
Safety Consultants, and Barry Michaels, The B. Michaels
Group.
Infective Doses and Pathogen Carriage
Judy Greig, Public Health Agency of Canada, and
Ewen Todd, Michigan State University
This presentation provides evidence of infected food
workers’ role in foodborne disease outbreaks with
examples and recommendations for prevention. Workers
may not be aware of their infections during the prodromic
phase or during asymptomatic carriage. Factors affecting
food worker infection/transmission include enteric
pathogens within the community, infective dose and
length of intestinal carriage. Additional authors: Charles
Bartleson, Bartleson Food Safety Consultants, and Barry
Michaels, The B. Michaels Group
13
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14
The Effectiveness of Barriers in
Preventing the Spread of Pathogens
in Food Environments
Ewen Todd, Michigan State University, and Judy Grieg,
Public Health Agency of Canada
Because food workers have been implicated in outbreaks
through contamination of food and/or fellow workers by
pathogens, barriers to prevent such contamination have
been used over many years, but their effectiveness is
sometimes questioned. These include work clothes,
sneeze guards, utensils, deli wraps and disposable
gloves. These limit direct food contact but are not
consistently used. Gloves reduce the transfer of
pathogens but have also been associated with outbreaks
where they have been worn inappropriately. Additional
authors: Barry Michaels, The B. Michaels Group; Debra
Smith, Campden BRI; and Charles Bartleson, Bartleson
Food Safety Consultants.
The Effectiveness of Soaps and
Sanitizers in Reducing Hand
Contamination
Ewen Todd, Michigan State University, and Judy Greig,
Public Health Agency of Canada
Although gloving can reduce the risk of food
contamination, it is not a substitute for thorough
handwashing, scrubbing, rinsing and drying. Double
washing and scrubbing can reduce contamination but
may increase the risk of dermatitis and subsequent skin
infection. Alcohol gels can improve food worker hygiene
providing hands are thoroughly washed and free of
soil first. However, alcohol is not so effective against
noroviruses. Additional authors: Barry Michaels,
The B. Michaels Group; Debra Smith and John Holah,
Campden BRI; and Charles Bartleson, Bartleson
Food Safety Consultants.
Appropriate Public Health Response
to Foodborne Illness
❖ Kennesaw
Public health response to foodborne illness varies greatly
in the United States. Organizational structure, funding
and priorities contribute to differences in how health
departments investigate foodborne illness. Public
perception of appropriate agency response can differ
by individual circumstances, often conflicting with basic
principles of public health. Panelists will discuss various
perspectives and suggest ways to improve public health
response to foodborne illness investigations.
C O N F E R E N C E P R O G R A M
T H U R S D A Y , M A R C H 2 5
Overview of Public Health Response
and Challenges Faced in Foodborne
Illness Investigations
Tim Jones, Tennessee Department of Health
State Health Department Capacity
to Respond to Foodborne Illness:
Survey Results
Susan Grooters, Safe Tables Our Priority
Bringing Closure to Victims of
Foodborne Illness When Public Health
Does Not
Patti Waller, Marler Clark LLP, PS
Victim Advocacy to Improve Public
Health Response to Foodborne Illness
Barbara Kowalcyk, Center for Foodborne Illness
and Prevention
Partnering With Public Health to
Promote Foodborne Illness Prevention
William Marler, Marler Clark LLP, PS
Case Studies in Retail Food
Safety Training
❖ Piedmont
Establishing a Model Field Training
Program for Regulatory Retail Food
Safety Professionals
Alan Tart, FDA
Does the documentation and structure exist within your
regulatory retail food program to demonstrate that staff
have the competencies to conduct effective inspections?
The Conference of Food Protection has developed a
nationally recognized field training process that can
be used by any jurisdiction. Learn how to conduct a
strengths/weaknesses assessment of your existing training
program.
Food Safety in the Retail Foodservice
Environment
Michael Roberson, Publix Super Markets, Inc.
Food service in the retail environment has evolved
into a highly technical process. This presentation will
provide insight into how new food service programs are
developed and implemented at retail while maintaining
proactive food safety behaviors with balanced
scorecards.

Not Everyone Likes Nuts on Their
Sundae and Other Means of Capturing
Food Handlers’ Attention
David Guilhaus, Publix Super Markets, Inc.
Publix Super Markets, Inc. developed a creative program
aimed at raising awareness and improving food safety
practices amongst manufacturing associates. This unique
program grabs associates’ attention with one-liners and
eye-catching photos of peers to drive home real-world
food safety messages in the manufacturing environment.
SuperSafeMark ® for Food Safety
Training in the Retail Food Industry
Larry Kohl, Food Marketing Institute
In the business of food safety, the best protection is
prevention, and it begins with the right training program.
Learn more about innovative and comprehensive retail
food safety training alternatives—from basic training for
new hires to advanced training for managers seeking
certification.
Engaging the Medical Community
❖ Roswell
Enlisting Medical Associations and
Their Members as Partners in the
Be Food Safe Campaign
Susan Long, Carol Freeman and Linda Sabelhaus,
ICF Macro
Physicians are trusted health information sources,
however, clinicians do not routinely provide guidance
on food safety. We are investigating how medical
associations, particularly those whose members treat
patients at higher risk for foodborne illness and related
complications, could partner with the Be Food Safe
campaign.
Outreach Education for Healthcare
Providers and Practitioners on Seafood
Safety and the Benefits/Risks of
Seafood Consumption
Lori Pivarnik, University of Rhode Island
Based on the results of a national survey, this program
will help participants identify and understand challenges
associated with providing clear, concise and accurate
information to healthcare providers and practitioners
regarding seafood safety issues and the benefits/risks
of seafood consumption.
C O N F E R E N C E P R O G R A M
T H U R S D A Y , M A R C H 2 5
Engaging Medical Professionals to
Educate Raw Oyster Consumers
Tori Stivers, University of Georgia Marine
Extension Service
Immunocompromised consumers who eat raw oysters are
at risk for serious Vibrio vulnificus bacterial infection with
a corresponding 50% mortality rate. These consumers are
widely diverse in their health conditions and difficult to
reach directly with food safety information. Outreach
efforts and tools are described to inform relevant health
care professionals about V. vulnificus infection risk and
recruit them to educate their patients.
Physician Considerations for Foodborne
Illness Consequences and Prevention
Patricia Buck, Center for Foodborne Illness Research
and Prevention
Currently, knowledge about foodborne illness is
incomplete, which causes patients and medical providers
to overlook symptoms, testing recommendations and
reporting practices associated with these diseases.
Long-Term Health Outcomes of Selected
Foodborne Pathogens
Tanya Roberts, Center for Foodborne Illness Research
and Prevention
This presentation will discuss our current knowledge
about the long-term health outcomes of selected
foodborne pathogens and address the need to develop
a new approach to foodborne illness surveillance and
research.
Handwashing and Foodborne
Illness Prevention
❖ Spring
Handwashing to Documented Standards
Jim Mann, Handwashing for Life and Rochelle Lacey,
University of California, San Francisco Medical Center
Handwashing compliance gaps require behavior change
at three levels—management, workers and auditors/
inspectors. This program uses three unpublished studies
to demonstrate the new best practice tools to integrate
the actions of these three groups around the needs of the
at-risk customer.
Improving Handwashing Behaviors
in Four Retail Foodservice Sectors
Catherine Strohbehn and Janell Meyer, Iowa State
University, and Jeannie Sneed, USDA/Food and
Nutrition Service
Results from pre-post intervention observations of
handwashing in four types of retail foodservices (assisted
living, child care, restaurants and schools) at three points
in the food flow (production, service and cleaning) will
be presented. Intervention strategies and materials and
recommendations for training will be shared.
15
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PROGRAM
THURSDAY
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16
Comparisons of Food Safety Practices
Between US and Costa Rica
Yuanting Zhang, FDA
This study compares the 1998 FDA/FSIS Food Safety
Survey (FSS) and the 2000 Costa Rican FSS, which
was designed based on the 1998 FDA/FSIS FSS.
Consumer food safety knowledge and practices can
vary depending on their geographic and cultural
contexts. This study provides useful lessons about the
feasibility of conducting such a cross-cultural food safety
survey in another country.
11:30 AM–1:00 PM
Luncheon Presentation—Food Safety
in the News: From Recalls to Recipes
❖ Hanover Hall
Martin M. Yadrick, American Dietetic Association
Carolyn O’Neil, Atlanta Journal-Constitution, O’Neil
Nutrition Communications
1:00–2:30 PM
Plenary V—The New World of Food
Safety Messages and the Media
❖ Centennial Ballroom II
Moderator: Carolyn O’Neil, Atlanta Journal-
Constitution, O’Neil Nutrition
Communications
Presenters: Virginia Willis, Virginia Willis Culinary
Productions
Elizabeth Lee, Greene Communications, LLC
Robert Gravani, Cornell University
This session focuses on how to work with media
professionals to get timely, accurate food safety
information into media channels. With today’s integrated
media, short messages in traditional media can be
expanded and extended through internet delivery to
allow for more robust and targeted messaging.
2:30–3:30 PM
BREAKOUT SESSIONS
Distance Learning
❖ Courtland
Food Safety Training Options Offer
Choice in Tough Economic Times
Suzanne Driessen, University of Minnesota
Economic times tightened budgets for food service
providers and food safety course providers. Educators
responded to budget challenges by offering online
courses to reach audiences. In 2008, 51% of certified
food manager renewal participants took the course
online. Hear how educators met budget challenges
and the impact on the learner.
C O N F E R E N C E P R O G R A M
T H U R S D A Y , M A R C H 2 5
Good Agricultural Practices Online
Produce Safety Course
Elizabeth Bihn and Robert Gravani, Cornell University
The Good Agricultural Practices (GAPs) Online
Produce Safety Course was developed for fresh fruit and
vegetable growers who may not have access to produce
safety training. The course provides information to guide
risk assessment, develop a farm food safety plan and
implement food safety practices such as GAPs. Some
course requirements include developing a standard
operating procedure, locating water testing laboratories
and constructing an effective training program based on
the concepts of adult learning.
Media Strategy
❖ Dunwoody
Marketing Public Programs: Shaping
Relationships and Opinions in the
Digital Age
Alan Minton, The Track Group
Many federal agencies are tasked with educating
the public as one of their primary goals. Agencies
dealing with issues involving health, the environment
and terrorism, among others, must convince members
of the public to change their attitudes and behavior so
that society at large benefits. But how can agencies
accomplish these goals with resource shortages and
variables beyond their control? Learn to think from a
beneficiary perspective and strategically optimize six
controllable variables to produce exponentially greater
results using fewer resources of time, money and energy.
Food Safety in Our Schools 1:
The Classroom
❖ Fairlie
FDA-National Science Teachers
Association (NSTA) Partnership for
Food Safety Education
Miriam Cooper, FDA Center for Food Safety and
Applied Nutrition
FDA and the National Science Teachers Association
(NSTA) partnered to teach scientific food safety principles
in middle and high school classrooms, using Science and
Our Food Supply (S&OFS) lesson plans linked to the
National Science Education Standards (NSES), teacher
training and online resources to improve food safety
education in schools.

Food Safety Knowledge and Beliefs
of Middle School Children and Their
Parents: Research Findings and Plan
of Action for Outreach
Barbara Chamberlin, Jeanne Gleason and Pamela
Martinez, New Mexico State University, and Carol
Byrd-Bredbenner, Rutgers, The State University of New
Jersey
Team members will share research findings, beliefs and
food preparation behaviors of middle school students
and their parents. This research yielded educational
recommendations that have been addressed through
an online computer game. Developers will share early
prototypes and storyboards of the game currently under
development, encouraging feedback from session
participants.
A Novel Approach to Affecting
Adolescents’ Food Safety Knowledge,
Attitudes and Behaviors
Jennifer Richards, Monica Brandon and Carrie Pratt,
University of Tennessee
Hands On is a scientifically validated food safety
education curriculum that provides middle school teachers
with an effective method of meeting state-mandated
content standards while improving students’ food safety
knowledge and behaviors. This presentation provides
information on Hands On and its effectiveness.
Participants will be given access to the curriculum.
Food Safety Partnerships
and Collaborations
❖ Greenbriar
Collaborative Presents Education for
Food Handlers
Jan Baggarly and Peggy Bledsoe, University of Georgia
Cooperative Extension
Operation EATERY (Educating and Training Each
Restaurant Yearly) was designed to provide food safety
education to the North Central Health District. This
partnership was made possible by a grant from the
National Association of City and County Health Officials
and serves as a successful method for training food
service workers.
Developing and Implementing a
Strategy for Fresh Produce Food Safety
Education: The North Carolina Fresh
Produce Task Force Model
Benjamin Chapman, North Carolina State University
Fresh produce provides a unique set of risk factors. While
other groups have developed good agricultural practice
(GAPs) guidelines, the North Carolina Fresh Produce
Safety Taskforce, a group of committed stakeholders from
farm-to-fork, provides a model for educating about and
implementing risk reduction practices.
C O N F E R E N C E P R O G R A M
T H U R S D A Y , M A R C H 2 5
Minnesota Food Safety Partnership:
Promoting Food Safety Education
and Practice
Deborah Durkin, Minnesota Department of Health
The Minnesota Food Safety Partnership is an
organization sponsored by the Minnesota Department
of Health whose members come from public health
agencies, academia, industry and other stakeholder
groups. The presenter will describe the organization and
its initiatives, including educational programming, and
the recent creation of a best practices manual and a
program evaluation protocol and tools that will be used
by all state and local partners.
Epidemiological Trends in
Food Safety
❖ Kennesaw
Healthy People 2010 and 2020
Objectives in Food Safety
Elisa Elliot and Suzan Gordon, FDA Center for
Food Safety and Applied Nutrition
The Healthy People Initiative includes objectives for
improving food safety in the United States. The discussion
will include the status of the objectives included in the
Healthy People 2010 Initiative and development of
objectives for use in the decade 2010 to 2020.
Food Safety and Water Quality:
Wastewater Reuse in Agriculture and
Potential Risks to Human Health
Jan Singleton, USDA/National Institute of Food
and Agriculture
The growing and harvesting of agricultural crops are very
water-intensive processes, yet water shortages in the US
and around the world occur regularly and frequently. In
many countries, water shortages are chronic and critical.
This presentation will focus on a discussion of the food
safety and human health implications of wastewater reuse
on agricultural food and non-food crops.
The CIFOR Guidelines on Foodborne
Outbreak Response
Joseph Russell, Flathead City-County Health Department
(MT), and Jac Davies, Consultant
In 2009, the Council to Improve Foodborne Outbreak
Response (CIFOR) released consensus Guidelines for
Foodborne Disease Outbreak Response to improve the
quality and consistency of outbreak response across the
country. This session will review the Guidelines and
discuss how they are being used at the local and state
level.
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18
Food Safety Education
Campaigns in the Workplace
❖ Piedmont
Mitigating Cross-Contamination in
the Food Flow
Jeannie Sneed, USDA/Food and Nutrition Service,
and Catherine Strohbehn and Janell Meyer, Iowa
State University
Cross-contamination is often a contributing factor
to foodborne illness. Observations of foodservice
employees were conducted to determine potential
sources of cross-contamination at each step of the food
flow. One product will be used to demonstrate how
cross-contamination can occur in retail foodservice
and mitigation strategies will be discussed.
Motivators for Foodservice Employees
to Handle Food Safely: A Tested Model
Susan Arendt, Jason Ellis, Janell Meyer and Catherine
Strohbehn, Iowa State University
Close to half of every food dollar in the United States is
spent on food away from home; the public expects retail
foodservice employees to handle food safely. Steps in the
development of a model that explains motivations of retail
foodservice employees to practice safe food handling
behaviors will be presented. The final motivational model
will be described.
Johnson & Wales University’s
“Gold Standard for Food Safety”
Susan Wallace, Johnson & Wales University
Johnson & Wales University (JWU) has developed
a “Gold Standard for Food Safety”, an effective
comprehensive set of food safety practices. JWU will
share these practices including forms and educational
materials and explain how consumers’ risk can be
reduced by their incorporation into food safety plans
in foodservice operations.
Food Safety as Preventative Medicine
❖ Roswell
Medical Issues Round Table
David Goldman, MD, USDA/Food Safety and
Inspection Service and Janice Adams-King, FDA
The goal of this roundtable discussion is to informally
identify measures that might be adopted to define the
scope of medical professional involvement in foodborne
illness prevention, and to pinpoint those activities
and resources that can be employed to help engage
clinicians in this type of patient care. Discussion will
center on the role played by clinicians in instilling food
safe behaviors in patient populations, the barriers to be
overcome, and the resources and institutional support
that are needed to help clinicians function effectively
in this role.
C O N F E R E N C E P R O G R A M
T H U R S D A Y , M A R C H 2 5
Teaching Situational Food Safety
❖ Spring
Cooking for Crowds: A Volunteer’s
Guide to Safe Food Handling
Mary Alice Gettings, Marcia Weber, Janice Ronan
and Nancy Wiker, Penn State Cooperative Extension
Many non-profit volunteer organizations serve food for
fund raising but have not had training in food safety.
Penn State Cooperative Extension’s Cooking for Crowds
program was designed to meet the educational needs of
the volunteer food handler. This presentation will provide
information on how to access the program at no cost.
Feeding 5000 at the Fair
Joy Borgman, University of Florida Extension
4-H Clubs operate four food booths for ten days at the
county fair. Youths and adults receive training in the areas
of food safety, operations and leadership with materials
created locally and using fact sheets, websites and flyers
from USDA and Extension faculty in Florida and other
states.
Desert Hand Cleansing: A Solution
for No-Water Foodservice Situations
Jim Mann, Handwashing for Life Institute, and Christine
Moe, Emory University
A new hand cleansing protocol dubbed SaniTwice
serves up enhanced hand hygiene at temporary events.
Compromised water availability in these situations
commonly results in compromised hand hygiene. Two
rounds of lab research and an extended field test under
the guidance of a local health department confirm the
effectiveness of this new intervention.
3:30–4:00 PM
Break/Exhibits
❖Centennial Pre-Function/ Exhibit Hall

4:00–5:00 PM
BREAKOUT SESSIONS
Technology Applications for
Workforce Training
❖ Courtland
Virtual Learning: The Centers for Disease
Control and Prevention Design Plan for
Local EHS Foodborne Illness Outbreak
Environmental Assessment Training
Carol Selman, CDC, and Theresa Price, Oak Ridge
Institute of Science Education
The Centers for Disease Control and Prevention (CDC) is
using cutting-edge web-based technology to train local
environmental health specialists (EHSs) critical thinking
skills and employ a systems approach to foodborne
illness outbreak environmental assessments.
Use of Podcasting as a Unique Method
for Food Safety Training and Education
Lakshman Rajagopal and Catherine Strohbehn, Iowa
State University
This session highlights the application of podcasting
technology in food safety training and education.
As evidenced by this study carried out with a group
of college students, podcasting was considered an
interesting and novel method of conveying food safety
messages. Future directions and potential applications of
podcasting technology will be discussed.
Food Safety Social
Marketing Campaigns
❖ Dunwoody
The Five Keys to Safer Food Programme
Françoise Fontannaz, World Health Organization
This presentation will describe the development and use
of the Five Keys to Safer Food training programme
developed by the World Health Organization. Translated
into 55 languages, the Five Keys is a successful global
resource to improve food safety. WHO recently extended
the concept to promote healthy choices for a healthy life
(i.e., safe food, healthy diet and appropriate physical
activity) at the Beijing Olympic Games.
Cooking Up a Safe and Savory
Consumer Education Program
Jacque Matsen, National Cattlemen’s Beef Association
How can research insights be translated into successful
food safety education initiatives? A representative from
the National Cattlemen’s Beef Association will provide an
overview of how the group’s award-winning “Safe and
Savory at 160” program leveraged consumer research
to effectively communicate proper beef handling and
cooking procedures.
C O N F E R E N C E P R O G R A M
T H U R S D A Y , M A R C H 2 5
Observational Research: A Key to
Understanding Consumer Behavior
❖ Fairlie
Consumer Clusters and Food Safety
Information Needs
Clare Hall, SAC
The research provides information about consumer
clusters defined by food safety information needs
and information source preferences. The majority of
respondents to a questionnaire on food safety-related
behavior and pathogen knowledge could be allocated to
one of five clusters. Results are useful for designing food
safety information dissemination strategies.
Observed Food Handling Practices:
Implications for Educators
Christine Bruhn, University of California Davis
How do people prepare a meal when they know they
are being watched? What safe handling messages have
they incorporated into their kitchen and what are being
ignored? Where should educators focus and will the
message change behavior? What is the best way for
people to protect themselves from pathogens?
Food Safety in Emergencies
❖ Greenbriar
Are Consumers Prepared to Ensure
Food Safety During Power Outages?
Results of a National Survey
Katherine Kosa and Sheryl Cates, RTI International;
Sandria Godwin, Tennessee State University; and Leslie
Speller-Henderson, TSU Cooperative Research Program
A national survey (n = 1,011) to understand adult
consumers’ knowledge and adherence to food safety
recommendations for extended power outages was
conducted. Educators can use the study findings to
identify gaps in food safety knowledge and practices to
improve educational materials and help reduce the risk of
foodborne illness.
Using Bleach at Home During a
Boil Water Advisory (BWA)
Bonnie Lacroix, Bonnie J. Lacroix & Associates
Using bleach is often recommended by public health
officials during waterborne outbreaks. Qualitative
responses of 58 participants whose in-home water supply
was contaminated by lethal pathogens indicated that
volumes used varied. Problems and issues reported relate
to quantities of bleach to use and how and when to use
bleach.
19
THURSDAY
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THURSDAY
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20
New Models for Federal-State
Collaboration
❖ Kennesaw
Uniting Public, Private and Nonprofit
Sectors to Develop State Food Safety
Plans
Moderator: Leslie Given, Strategic Health Concepts
Presenters: Angie Patterson, Georgia Cancer Coalition
Phyllis Rochester, CDC
Van Harris, REHA
Michael Batz, University of Florida
While many state-level food safety coalitions and
councils have been formed across the US, little is
currently known about the existence of strategic
stakeholder and data-driven plans to guide their collective
actions or priorities. This session will showcase a model
of comprehensive and broad-based strategic planning
that has been successful in establishing cancer control
coalitions and in spurring the development and
implementation of comprehensive cancer control
plans among states, tribes, territories and Pacific Island
jurisdictions. The Comprehensive Cancer Control
model (CCC) will be described from a federal and
state perspective, and the presenters will discuss the
adaptability of the CCC model to the world of food
safety. Successful food safety partnership efforts will also
be described.
Food Safety in Our Schools 2:
School Food Service Training
❖ Piedmont
Food Safety Education for School
Foodservice Employees
Stephanie Mickelson, Jeannie Sneed, Marion Hinners and
Brenda Halbrook, USDA/Food and Nutrition Service
Food cooling, norovirus, food allergies, food defense
and produce safety are food safety issues that have an
impact on school foodservice. USDA Food and Nutrition
Service Food Safety Staff will present the current science
related to these areas and education programs designed
to address these issues.
C O N F E R E N C E P R O G R A M
T H U R S D A Y , M A R C H 2 5
Serving Safe Foods in Child Care Centers
Theresa Stretch, National Food Service Management
Institute
Research conducted by the FDA shows that prevention of
contamination is one food safety practice needing
improvement in many child care operations. Crosscontamination
can be controlled by foodservice
employees. Different types of foods have different endpoint
cooking temperatures. One of the important ways
we control the growth of microorganisms is by controlling
time and temperature. This presentation will demonstrate
interactive training techniques that focus on Clean,
Separate, Cook and Chill food safety concepts.
Problem Solving Food Protection
Challenges: A Multifaceted Success for
a School Food and Nutrition Program
Eileen Staples, Greenville County (SC), and Mary Anne
Hogue, The Steritech Group, Inc.
Will demonstrate how a large school district successfully
implemented their food safety management plan by using
a holistic approach. By using current staff to train 650
staff members in 88 locations and with the help of third
party auditing, the program achieved success and
improved communication within the department.
Targeting At-Risk Audiences 2
❖ Roswell
Enhancing Food Safety Communication
and Education With High-Risk Audiences
Abigail Borron and Mark Tucker, Purdue University
Consumers hold values and beliefs which drive their
decisions, behaviors and habits. Understanding this
attitudinal chain benefits food safety educators,
particularly when working with high-risk audiences. This
presentation discusses a methodology used to map the
decision-making process and develop audience-specific
appeals, necessary for creating effective food safety
messages.

Approaches for Control of Listeria
monocytogenes in the Home
Environment
John Sofos, Ifigenia Geornaras and Patricia Kendall,
Colorado State University
At-risk consumers need research-based information to
effectively control Listeria monocytogenes at home. This
session will summarize applied research designed to
better understand the growth of L. monocytogenes under
home storage conditions, inactivation of the pathogen
using microwave heating, hot water and salad dressings,
and the effectiveness of commonly used sanitizers.
Impact of Education on Food Safety
Knowledge and Behavior of Low-Income
English- and Spanish-Speaking Pregnant
Women
Patricia Kendall, Colorado State University
Pregnant women are at increased risk for certain
foodborne illnesses. This session will present outcomes
and lessons learned in conducting a food safety
educational intervention, Healthy Baby-Healthy Me,
with low-income English- and Spanish-speaking
pregnant women.
Read the Instructions: Microwaves
and Frozen Food Safety
❖ Spring
Collaborating for Success:
Consumer Education Campaign
on Frozen Food Safety
Carol Freeman, ICF Macro
This session will describe a frozen food and microwave
campaign strategy to educate priority audiences
on proper preparation of not-ready-to-eat (NRTE)
prepackaged food products. The campaign is designed
as an industry-supported initiative using an integrated
approach including direct consumer education,
community outreach and partnership activities with
stakeholders.
C O N F E R E N C E P R O G R A M
T H U R S D A Y , M A R C H 2 5
International Food Information Council
Foundation 2009 Food and Health
Survey: Microwave Cooking Habits
Katie Burns, International Food Information Council
The International Food Information Council Foundation
2009 Food & Health Survey: Consumer Attitudes Toward
Food, Nutrition & Health is the fourth annual, nationally
representative, quantitative study designed to gain
insights from consumers on various food safety, nutrition
and health-related topics. This session will focus on the
survey’s key food safety findings, with an emphasis on
how consumers perceive their individual behavior
regarding safe food preparation in the microwave oven.
Reception at CNN
6:00 to 8:00 PM
21
Join us at the global headquarters
of CNN. This reception features the
Partnership for Food Safety Education.
Transportation will be provided. THURSDAY
PROGRAM

POSTERS
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22
7:00–8:00 AM
Continental Breakfast
❖ Centennial Pre-Function
8:00–9:00 AM
BREAKOUT SESSIONS
The Teaching Power of Virtual
Worlds and Gaming
❖ Courtland
The Power of Games and Interactivity
for Reaching New Audiences
Jeanne Gleason, Barbara Chamberlin and Pamela
Martinez, New Mexico State University
Interactive technologies can effectively reach new
audiences, overcoming schools’ resistance to teaching
food safety because it's not on the “standardized
curriculum”. By focusing on the science process behind
food safety and teaching concepts frequently missed on
standardized science achievement tests, NMSU’s food
safety program, “Science Pirates,” has been embraced
by science educators and teenage learners.
The Virtual World of Food Safety
Lorraine Harley and Liat Mackey, University of Maryland
Extension
Take a fun ride on the information highway with two
experienced food safety educators. Through interactive
discussions and live demonstrations, we will navigate the
virtual world of food safety information and online
learning. Whether a beginner or frequent internet surfer,
you will discover the best food safety resources.
Engaging Adults in a Virtual Learning
Environment
Kristin Woods, Alabama Cooperative Extension System
This session focuses on engaging emerging populations
of adults with interactive activities in a 3D virtual learning
environment. In this session we will discuss novel ways to
reach clientele and the new Food Safety eXtension
Community of Practice.
C O N F E R E N C E P R O G R A M
F R I D A Y , M A R C H 2 6
Social Marketing and Food Safety
❖ Dunwoody
Be Food Safe: Community Outreach
in Cuyahoga County
Paul DeSario and Tom Blackford, Cuyahoga County (OH)
Board of Health
The Cuyahoga County Board of Health has created a
social marketing program which helps promote safe food
handling practices to food operations and the public.
By utilizing the USDA’s Be Food Safe materials, we can
target food safety education to specific populations and
help focus on the CDC risk factors.
A Funding Pandemic – Sustaining
Food Safety in an H1N1 World
Michele Samarya-Timm, Franklin Township (NJ) Health
Department
It is no secret that the current economic climate has taken
its toll on the funding of food safety programs, especially
at the local level. Budgetary considerations have the
potential to have a negative impact on the creation or
sustainability of food safety initiatives, necessitating
innovative approaches to maintain programming for all
the audiences we serve. With this in mind, the Franklin
Township (NJ) Health Department sought alternate ways
to increase the reach of food safety initiatives utilizing
existing resources in new ways. Our successful
approaches will be presented.
Exploration of Consumer Attitudes
Related to “Stand Time” as a Home
Food Safety Practice for Certain Foods
Martin Predd, Brand Amplitude, and Shelley Feist,
Partnership for Food Safety Education
Recent proposed modification of safe food handling
guidance on cooking of pork and beef prompted
the Partnership for Food Safety Education to initiate
qualitative consumer research to explore attitudes related
to “stand time” as a home food safety practice for certain
foods. This research and resultant consumer messaging
approaches will be discussed.

Food Allergy Education
❖ Fairlie
Federal Food Allergy Education
Strategies
Jeannie Sneed, USDA/Food and Nutrition Service;
Howard Seltzer, FDA Center for Food Safety and
Applied Nutrition; and Pete Hunt, CDC
A panel representing CDC, FDA and USDA will present
federal food allergy education strategies focused on
consumers and foodservice employees, including food
labeling, fact sheets, webinars, videos and other media.
Food allergy policy development and implementation in
schools also will be discussed.
Survey of US School Foodservice
Personnel on Food Allergy Management
and Prevention Practices
Katie Burns, International Food Information Council
This session will cover the results of a food allergy survey
conducted by the International Food Information Council
and the School Nutrition Association in spring 2008 to
guide development of practical tools for writing and
implementing food allergy policies. This session will also
discuss challenges and best practices for successful food
allergy policy development and implementation.
Food Allergies: Identifying and
Responding to Educational Needs
Christine Bruhn, University of California, Davis, and
Robert Gravani, Cornell University
The public is not aware of how to prevent a susceptible
person from experiencing an anaphylactic reaction. This
presentation will highlight educational needs of persons
with allergies, as well as the physicians who advise
them, and detail a program delivered in California
and New York that addressed these needs.
Outbreak Collaboration
❖ Greenbriar
Enhancing Consumer Education
Through Interagency Coordination
and Communication
Abigail Borron, Purdue University
Interagency coordination and collaboration must be
effective and efficient so consumers receive clear,
accurate, reliable and science-based information and
education in regard to food safety and protection. This
presentation will provide an overview of three regional
conferences on this issue and the calls to action agreed
upon by all participants.
C O N F E R E N C E P R O G R A M
F R I D A Y , M A R C H 2 6
Industry-Foodborne Illness Investigation
Training (I-FIIT)
Kenneth Pearson, NEHA, and Elizabeth Bugden, Bugden
Solutions, Inc.
NEHA is in the process of developing an Industry-
Foodborne Illness Investigation Training (I-FIIT)
workshop designed to create an effective partnership
and communication between the private food industry
and the regulatory agencies involved in a foodborne
illness outbreak investigation, as well as create a clear
understanding of how to effectively resolve an outbreak
situation and implement control measures as needed.
Stop by to learn more about this collaborative project
and the upcoming pilot workshop!
Foodborne Illness Data:
How to Talk in Plain Language
❖ Kennesaw
Opportunities and Challenges in
Presenting Human Illness Data and
Estimates to the Public
Christine Prue, CDC; Susan Grooters, Safe Tables
Our Priority; Terri Nintemann, USDA/Food Safety and
Inspection Service; and Paula Panissidi, FDA
Food safety educators face many challenges in making
foodborne illness data relevant, understandable and
actionable to the public. This session will offer practical
tips on “how to” overcome these challenges.
Retail Consumer Education Programs
❖ Piedmont
Now in Stores: Opportunities for
Retailer Engagement in Consumer
Food Safety Education
Shelley Feist, Partnership for Food Safety Education;
Adam Johnson, SUPERVALU, Inc.; Gina Nicholson, Kroger
Company, Columbus Division; and Sherrie Rosenblatt,
National Turkey Federation
This session will explore the interests, motivations and
approaches of food retailers and commodity groups in
communicating food safety education messages to their
customers. With the Holiday Food Safety Success kit
project as an example, attendees will learn about the
elements of a “system” for voluntary retailer participation
in planning, reviewing and activating food safety
education programming.
23
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FRIDAY
PROGRAM
24
Targeting At-Risk Audiences 3
❖ Roswell
Development and Evaluation of a
Multi-Faceted Food Safety Education
Program for Older Adults
Sandria Godwin, Tennessee State University; Leslie
Speller-Henderson, Tennessee State University Extension;
and Sheryl Cates and Katherine Kosa, RTI International
A new educational booklet and interactive website for
adults age 60 and over will be previewed in this session.
Improvements in knowledge and reported practices by
seniors after reading the book with be presented.
Characteristics of Older Adults With
Risky Food Safety Behaviors
Sheryl Cates, RTI International, and Sandria Godwin,
Tennessee State University
RTI and TSU conducted a nationally representative survey
of adults aged 60 years and older (n = 1,140) to
characterize the characteristics of older adults with risky
food handling and consumption behaviors. Educators
and public health officials can use the survey findings to
develop strategies to reduce foodborne illness among
older adults.
Anatomy of Food Recalls
❖ Spring
Consumers’ Understanding of
Food Recalls
Amy Lando and Ewa Carlton, FDA
The presentation will describe consumers’ understanding
of food recalls based on findings from a focus group
study. Consumers' responses to food recalls and actions
taken when learning about food recalls will be
explained. Finally, consumers' information needs during a
food recall will be discussed.
Knowledge, Attitudes and Behaviors of
Tennesseans Regarding Food Recalls
Katherine Garman, Tennessee Department of Health
To better understand knowledge, attitudes and behaviors
related to food recalls, a survey of Tennessee residents
was conducted. The researchers will describe how
frequently respondents are made aware of food recalls,
who respondents think have the authority to issue recalls
and attitudes about when food recalls should be issued.
C O N F E R E N C E P R O G R A M
F R I D A Y , M A R C H 2 6
9:00–9:30 AM
Break
❖ Centennial Pre-Function
9:30–10:45 AM
Plenary VI – Using Social Media
❖ Centennial Ballroom II
Moderator: Holli Seitz, CDC
Presenters: Amanda Eamich, USDA
Mark Marosits, Worldways Social
Marketing
Ann Aikin, CDC
Sanjay Koyani, FDA
In “Using Social Media”, leading social media experts
in the government and private sector will discuss
applications of social media to food safety education.
10:45–11:30 AM
❖ Centennial Ballroom II
Plenary VII – The Importance of Food
Safety Culture in Retail Food Service
Tom Chestnut, NSF International
Frank Yiannas, Wal-Mart
Achieving advancements in food safety requires a high
level of collaboration across many sectors of the food
industry, regulatory, medical and academic communities.
The program at the 2010 Food Safety Education
Conference speaks to this diversity with themes that range
from tapping resources in the medical community to
collaborating on outbreaks and the need for retail
industry engagement. This presentation will explore how
these resources and collaboration can be utilized to help
embed food safety into the culture of companies.
11:30 AM
Conference Adjourns

P O S T E R S 25
WEDNESDAY, MARCH 24 Consumer Awareness and Response
to Produce Food Safety Issues
3:00–4:00 PM and 5:30–7:30 PM Marisa Bunning and Patricia Kendall, Colorado State
❖ Centennial I
University
Food Safety Educational Material
Development for Families with Young
Children
Julie Albrecht and Adeline Lum, University of
Nebraska-Lincoln
A formative evaluation process was used to develop and
test an educational brochure on food safety for families
with young children.
Interagency Partnerships During
Foodborne Illness Investigations
Latasha Allen, USDA/Food Safety and Inspection Service
Success and challenges during foodborne illness
investigations and the value of strong inter-agency
collaborations and partnerships in foodborne illness
response illustrated by a description of the roles of Food
Safety and Inspection Service – Foodborne Disease
Investigations Branch.
Food Safety and the Legal Risks:
Are You Up to Speed?
Ali Beydoun, Carr Maloney PC
When it comes to the risks inherent with food safety, the
legal climate has changed. From the farm all the way to
the local grocery store, every company in the industry
faces enhanced scrutiny related to food safety standards.
This presentation outlines those risks and potential
penalties and explains how to proactively create an
effective risk management system through the use of
technology.
Increasing Food Safety Competency
in the Community
Christine Bruhn, University of California, Davis
If you have a food safety educational program how do
you get people to come? What do community volunteers
already know about food safety and what do they have
a hard time believing? What techniques can be used to
help visualize principals of safe food handling? Does
food safety training impact behavior?
Be Food Smart: CFI’s Six Safe
Food Practices
Patricia Buck and Lee Faulconbridge, Center for
Foodborne Illness Research and Prevention
A new approach to food safety education is needed to
encourage the adoption of safe food practices from farm
to table. This presentation will focus on the need to
expand food safety educational messages and the need
to include motivation and social marketing in food safety
educational programs.
Focus groups, farmers’ market surveys and a web-based
survey were used to help assess consumer awareness
of produce food safety issues, attitudes toward locally
grown and non-locally grown produce, organically
grown and conventionally grown produce and response
to recent foodborne illness outbreaks associated with
fresh produce.
Food Safety Cognitions of
Middle Schoolers and Parents
of Middle Schoolers
Carol Byrd-Bredbenner, Rutgers, The State University
of New Jersey
This poster will describe and compare the food safety
cognitions of middle school children and parents of
middle school children. It also will propose guidelines for
food safety interventions for middle school children and
their parents.
Certified Kitchen Managers:
Do They Improve Restaurant
Inspection Outcomes?
Sheryl Cates, RTI International, and Vincent Radke, CDC
RTI and CDC conducted an analysis of restaurant
inspection data for the State of Iowa to explore the
relationship between restaurant inspection outcomes and
the presence of a certified kitchen manager (CKM). The
results indicated the presence of a CKM was protective
for some, but not all, types of critical violations.
Georgia Food Safety Taskforce:
Organization and Outreach
Mildred Cody, Georgia State University/Georgia Food
Safety Taskforce
The Georgia Food Safety Taskforce (GFSTF) is an
interagency/industry/professional partnership that
focuses on programs for Georgia professionals and
the public. This poster describes GFSTF organization
building/maintenance activities and programs, such as
an ethnic foods training program, a homemade pet treats
brochure, conference/training hosting and community
food safety outreach.
Policies and Perceptions on Leafy
Greens-Handling Practices in
Restaurants
Erik Coleman and Kristin Delea, CDC
This presentation is based on data from a CDC
Environmental Health Specialists Network (EHS-Net)
special study conducted to provide a description of the
systems affecting leafy greens in restaurants.
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26 P O S T E R S
Service Learning Can Be a Successful
Food Safety Education Strategy:
Application to At-Risk Independently
Living Seniors in West Tennessee
Richard Coppings, Jackson State Community College,
and Sandria Godwin, Tennessee State University
Presentation demonstrates the effectiveness of using
Service Learning within a college biology class to
provide food safety education to independent seniors.
Food Handling Knowledge, Attitudes
and Behavior Among Refugees: The
Results of a Survey in a Refugee
Resettlement Area
Julie Garden-Robinson, North Dakota State University
Extension Service
A survey of immigrants in a refugee resettlement area
revealed deficits in knowledge of food safety concepts
and food handling practices inconsistent with current
recommendations.
Consumer Readiness for Keeping Food
Safe During and After an Emergency
Sandria Godwin, Tennessee State University, and
Leslie Speller-Henderson, Tennessee State University
Cooperative Extension
Consumers need to be prepared to prevent foodborne
illness during and after disasters such as power outages
and floods. Results of our focus groups, however, show
they are not ready, nor do they have the knowledge, to
be well-prepared.
Failure to Follow Long-Term
Consequences of Foodborne
Illness Cases
Susan Grooters, Safe Tables Our Priority
Case studies from STOP’s cohort of foodborne illness
survivors with long-term consequences will illustrate that
the failure to properly identify chronic sequelae as being
linked to acute infections not only impacts patients’ lives,
but also reduces the likelihood of the true economic costs
to society being understood.
Hand Hygiene in Retail Food
Establishments
Daniel Henroid, Jr. and Rochelle Lacey, University
of California, San Francisco Medical Center
The results of a longitudinal study evaluating the
prevalence and adequacy of hand hygiene in retail
food establishments.
Developing Active Handwashing
Monitoring Systems in Restaurants
Daniel Henroid, Jr. and Rochelle Lacey, University of
California, San Francisco Medical Center
Innovative monitoring systems will be discussed to assist
all types of foodservice managers to determine the
frequency of handwashing in their establishments.
Codworm Casserole
Jeffrey Jones, CDC
This poster will present information on fishborne parasitic
disease prevention.
Microbial Food Safety Training for the
Produce Industry in New Jersey
Wesley Kline, Rutgers Cooperative Extension
It is critical to promote food safety practices among small
grower operations. These operations often consist of one
or two individuals, which makes it difficult for them to
develop a food safety plan and maintain the records to
verify the plan. This project has worked to streamline the
process for those growers.
Consumers’ Understanding of
Labeling for Prepared but Not-Readyto-Eat
Meat and Poultry Products and
Other Labeling Issues
Katherine Kosa and Sheryl Cates, RTI International
RTI is conducting consumer focus groups to understand
consumers’ understanding of labeling features for
prepared but not-ready-to-eat meat and poultry products
and labeling of raw meat products. Educators and policy
makers can use the study findings to develop targeted
interventions to increase consumers’ understanding of the
labeling of meat and poultry products.
Short- and Long-Term Health Outcomes
of Selected Foodborne Pathogens
Barbara Kowalcyk and Tanya Roberts, Center for
Foodborne Illness Research and Prevention
Foodborne illness is a serious public health challenge for
the 21st century. According to the Centers for Disease
Control and Prevention, each year there are millions of
illnesses, yet very few people realize that serious short-
and long-term health outcomes are associated with many
foodborne pathogens. This poster will help attendees
better understand the potential impact of some of the
leading foodborne pathogens. Handouts will be
available.

Evaluation of an On-Farm Processing
Program
Meryl Lubran and Mark Kantor, University of Maryland
Results from a mail survey administered to Maryland
farmers to evaluate an on-farm food processing course
and licensing program will be presented. Findings
provide insight into factors affecting farmers’ decisions to
apply for an on-farm license and suggest relevant factors,
concerns and issues to address in future educational
outreach efforts.
Consumer Food Safety Stickers
Joyce McGarry, Michigan State University Extension
Research shows that most consumers are not aware
of the time and temperature requirements for safe food
handling. Because of the increasing percentage of
take-home foods, MSU Extension has developed a food
safety sticker to be put on take out and home delivered
foods.
Word-of-Mouth Marketing of
holidayfoodsafety.org: Initial
Promotional Methods and Learnings
Natalia Mikha, Partnership for Food Safety Education
This poster will chart word-of-mouth marketing
approaches for a new web-based consumer initiative
designed to capture consumer attention during times of
peak interest in food safety around the winter holidays.
With a limited, structured approach to engaging
influencers in social networking, including Mommy
bloggers, the Partnership launched an effort to cultivate
community and stimulate exchange among consumers
about safe food handling at the holidays and available
online resources.
Food Safety Support for the Elderly
Lillie Monroe-Lord, University of the District of Columbia
Cooperative Extension Service
Elderly residents are among the most vulnerable victims
of foodborne illness. The UDC Center for Nutrition, Diet
and Health created a community collaborative among
nutritionists, food handlers and elderly residents to increase
compliance with food safety principles. The presenter will
share best practices for replication of this model.
Kitchen Towels as a Source of
Foodborne Pathogens Contributing
to Cross-Contamination Events in
Restaurants
Jack Neal, University of Houston, and Daniel Henroid, Jr.,
University of California, San Francisco Medical Center
Kitchen towels in restaurants may be a potential source of
foodborne pathogens contributing to cross-contamination
in the establishment. Results indicate that towels used in
restaurants may be contaminated with high levels of
bacteria capable of transferring onto food preparation
surfaces, as well as food items prepared on these
surfaces.
P O S T E R S 27
Development and Evaluation of
Food Safety Signs
Sandra O’Connor and Joe Eifert, Virginia Tech
This poster will present food safety signs designed in
three different formats. It will include an analysis of
demographic characteristics of participants, a description
of the signs’ comprehensibility rankings, discussion of the
most effective delivery mechanism and identification of
demographic information that ma have influenced the
results.
Effect of Social Organization
Activities on Food Safety Knowledge
of Community: Yalova Healthy
Food Platform
Yasin Özdemir, Government Research Institute, and
Emir Olcay Sayin, Ministry of Agricultural and Rural
Affairs,Turkey
Yalova Healthy Food Platform (YHFP) was the first and
only platform about food safety in Turkey. Organizations
of YHFP showed the importance of education against
wrong information on the internet and other widespread
speculative media. The significant improvement of
education and research will transmit to participants.
Confirming a Modified Health Belief
Model in School Foodservice
Lynn Riggins, University of Central Missouri
A survey was administered to understand behavioral
intentions related to food safety. A modified Health Belief
Model was confirmed to predict behavioral intentions
to follow a HACCP program. Results indicated that if
employees recognize the benefits and consequences to
children they were more likely to follow a HACCP
program.
Lessons Learned in Conducting Food
Safety Research in Restaurants: The
Problems of Recruitment and Retention
Kevin Roberts, Kansas State University
A research study conducted to understand foodservice
employees’ food safety behaviors and beliefs identified
challenges associated with field research in restaurants.
Researchers will present lessons learned from conducting
field research on the topic of food safety in restaurants
and will provide suggestions for increasing participation
and reducing attrition.
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28 P O S T E R S
E D U C A T I O N A L E X H I B I T S
Mature Kansans Assess Barriers
to Handwashing While Preparing
Food in the Home
Kevin Roberts and Valentina Remig, Kansas State
University
Ajzen’s Theory of Planned Behavior was used to
understand older adults’ barriers to properly washing
hands while preparing food in the home. Multiple Linear
Regression showed that attitudes, subjective norms and
perceived behavioral controls were significant in the
prediction of behavioral intention. Specific behaviors
and barriers will be presented.
Improving Listeriosis Prevention
Messages for Pregnant Women
Sandra Saperstein, University of Maryland
Research examining factors related to listeriosis
prevention among pregnant women will be presented.
First, a secondary data analysis was conducted to
provide information on Listeria awareness and high-risk
foods consumption in a national sample of pregnant
women. The second study examined pregnant women’s
online search for listeriosis prevention information.
Findings suggest awareness of Listeria and foods to
avoid is increasing, but awareness of risk is limited.
The research also showed that pregnant women are
consuming high-risk foods.
Effective Colorado Extension Outreach:
Food Safety Education for Seniors
Mary Schroeder and Patricia Kendall, Colorado State
University
This Food Safety for Seniors consumer education initiative
utilized successful collaboration among Extension agents
and partnerships with community agencies.
Understanding Safe Food Handling
Among Refugee New Americans:
The Results of In-Depth Interviews
Kathleen Slobin and Julie Garden-Robinson, North
Dakota State University
Twenty interviews with recently re-settled refugees from
Bosnia, Northern Iraq and several African countries were
undertaken. The analysis revealed striking similarities
between the food handling practices of refugees in the
United States and food safety messages advocating
personal hygiene, adequate cooking and avoidance
of cross-contamination.
Yersiniosis and Chitterling Exposure,
Georgia, 2003-2008
Madhavi Vajani, Georgia Division of Public Health
Exposure to chitterlings was significantly associated
with yersiniosis among infants and African-Americans
in Georgia during 2003-2008. In order to prevent
yersiniosis, focused educational messages to effect
behavioral changes are necessary.
Food Safety Begins on the Farm
Elizabeth Bihn and Robert Gravani, Cornell University
The National Good Agricultural Practices Program Exhibit
highlights more than ten unique publications created for
fresh produce growers, packers, and farm workers.
Publications include videos, a coloring book, magnets,
photo novels, assessment, pamphlets and booklets to
encourage the implementation of produce safety
practices to reduce microbial risks to fresh produce.
New Technologies for New Audiences
Jeanne Gleason, Barbara Chamberlin and Pamela
Martinez, New Mexico State University
As consumers become more technology savvy, they
demand higher quality and more interactive delivery
methods. Explore interactive games that are so fun that
even teens opt to play them during their free time. See
Spanish and Chinese media tools and a demonstration
of the food safety materials on YouTube and mobile
devices such as the iPhone.
Make the Smart Choice: Public Education
Campaign About Illegal Food Vending
Eugenie Marcotte and Fritzy Devera, County of
Riverside (CA) Department of Environmental Health
Riverside County Department of Environmental Health
launched an innovative and extensive public education
campaign focusing on the dangers associated with
eating food purchased from non-permitted vendors.
Entitled “Make the Smart Choice”, the campaign was
designed to show the public why buying food from
illegal vendors is a risky proposition.
Johnson & Wales University’s
“Gold Standard for Food Safety”
Susan Wallace, Johnson & Wales University
Johnson & Wales University (JWU) has developed a
“Gold Standard for Food Safety”, an effective and
comprehensive set of food safety practices. JWU will
share these practices, including forms and educational
materials, and explain how consumers’ risk can be
reduced by their incorporation into food safety plans
in food service operations.
eXtension Food Safety Community
of Practice
Jean Weese, Auburn University
eXtension is a new mode of delivering food safety
research-based information from specialists all over the
US. The core team of the Food Safety CoP is made-up of
members from Arkansas, Florida, Tennessee and Virginia
with the lead state being Alabama.

Wednesday, March 24
7:00 AM–7:30 PM
Thursday, March 25
7:00 AM–4:00 PM
NSF Scrub Club ® ............................... Booth: 101
Contact: Anna Schmitt-Reichert
789 N. Dixboro Road
Ann Arbor, MI 48105
aschmittreichert@nsf.org
www.nsf.org
The Scrub Club ® program is the first of its kind – a fun, interactive
and educational Web site (www.scrubclub.org) that teaches
children the proper way to wash their hands. The site consists of
a webisode, interactive games and even an official handwashing
theme song. Downloadable activity materials for kids, educational
materials for teachers, and program information for parents are also
available.
Centers for Disease Control and
Prevention .......................................... Booth: 103
Contact: Christine Prue
1600 Clifton Road, MS E-86
Atlanta, GA 30333
cep9@cdc.gov
www.cdc.gov
Healthy People in a Healthy World Through Prevention–CDC,
as the sentinel for the health of people in the United States and
throughout the world, strives to protect peoples’ health and safety,
provide reliable health information and improve health through
strong partnerships.
CDC will feature information from many programs involved in
food safety including the “nets.” PulseNet is a national network
of public health and food regulatory agency laboratories that
perform pulsed-field gel electrophoresis on bacteria that may be
foodborne. PulseNet is vital for identifying and investigating the
sources of local and multistate outbreaks of foodborne illnesses.
OutbreakNet is a national partnership of epidemiologists
and others who investigate outbreaks of enteric diseases.
Foodborne Diseases Active Surveillance Network (FoodNet)
conducts surveillance for seven bacterial and two parasitic infections
transmitted commonly through food, and it conducts analyses and
epidemiologic studies designed to help better understand the
epidemiology of foodborne diseases. EHS-Net (pronounced
S-Net) is a collaborative forum of environmental health specialists
whose mission is to improve environmental health. These specialists
collaborate with epidemiologists and laboratory professionals to
identify and prevent environmental factors from contributing to
foodborne disease outbreaks. CaliciNet is an electronic norovirus
outbreak surveillance network with public health laboratories that
aims to provide a better understanding of noroviruses and help
control their spread. National Outbreak Reporting System
(NORS) is a system for collecting reports of foodborne outbreaks.
DPDx assists and strengthens the laboratory diagnosis of parasitic
diseases and provides distance-based education and training
domestically and internationally.
E X H I B I T S 29
In addition, recently published Guidelines for Foodborne Disease
Outbreak Response by the Council to Improve Foodborne
Outbreak Response (CIFOR) will be available at the CDC
booth. CIFOR is a multidisciplinary working group convened to
increase collaboration across the country and across relevant areas
of expertise in order to reduce the burden of foodborne illness.
Calico Industries, Inc. .......................... Booth: 107
Contact: Jessica Benton
9045 Junction Drive
Annapolis Jct., MD 20701
jbenton@calicoindustires.com
www.calicoindustries.com
Calico Industries has been a leader in providing HACCP compliant
products to the commercial food service industry; along with small
wares and equipment. As seen on Fox News, Calico has the tools
to educate all consumers on how to reduce the spread of germs!
Available through contract GS-07F-5864.
Paster Training Inc............................... Booth: 111
Contact: Tara Paster
1262 Laurelwood Road
Pottstown, PA 19465
tara.paster@pastertraining.com
www.pastertraining.com
Paster Training, the experts in Retail HACCP Certification, provides
“best-in-class” food and alcohol safety training, consulting and
products that drive operational compliance and efficiency. Unlike
any other supplier of food and alcohol safety training, Paster
Training delivers exceptional passion, training expertise and
operator experience to every engagement.
NSF International ................................ Booth: 200
Contact: Stan Hazan
789 N. Dixboro Road
Ann Arbor, MI 48105
hazan@nsf.org
www.nsf.org
NSF International, a not-for-profit, non-governmental organization, is
a leader in standards development, product inspection, testing and
certification, and education for public health and safety.
Food Safety and Inspection Service,
US Department of Agriculture ............... Booth: 201
Contact: Michelle Everett
5601 Sunnyside Avenue
Beltsville, MD 20705
Michelle.Everett@fsis.usda.gov
www.fsis.usda.gov
The Food Safety and Inspection Service (FSIS) is the public health
agency in the US Department of Agriculture responsible for ensuring
that the nation’s commercial supply of meat, poultry and egg
products is safe, wholesome, and correctly labeled and packaged.
EXHIBITS

EXHIBITS
30 E X H I B I T S
Center for Food Safety and Applied Nutrition,
Food and Drug Administration, US Department
of Health and Human Services.............. Booth: 202
Contact: Howard Seltzer
5100 Paint Branch Parkway (HFS-08)
College Park, MD 20740-3835
Howard.Seltzer@fda.hhs.gov
www.fda.hhs.gov
The US Food and Drug Administration’s Center for Food Safety
and Applied Nutrition promotes and protects the public health
and economic interest by ensuring that food is safe, nutritious,
wholesome, and honestly, accurately and informatively labeled.
International Food Information Council... Booth: 204
Contact: Anthony Flood
1100 Connecticut Avenue NW, Suite 430
Washington, DC 20036
info@foodinsight.org
www.foodinsight.org
The IFIC Foundation was established in 1991 to effectively
communicate science-based information on health, nutrition and
food safety for the public good and is a resource for journalists,
educators, health professionals and scientists. The IFIC Foundation
is a 501(c)(3) public education foundation and is the educational
arm of IFIC, a nonprofit organization whose mission is to
communicate science-based information on food safety and
nutrition. IFIC and the IFIC Foundation are supported primarily
by the broad-based food, beverage and agricultural industries.
Food Safety Research Information Office,
US Department of Agriculture ............... Booth: 205
Contact: Tara Smith
10301 Baltimore Avenue, Room 304
Beltsville, MD 20705
Tara.Smith@ars.usda.gov
www.fsrio.nal.usda.gov
The Food Safety Research Information Office (FSRIO) is a
gateway to food safety information. FSRIO was mandated by the
US Congress to provide the research to the community and the
general public, information on publicly-funded, and to the extent
possible, privately-funded food safety research initiatives.
US Department of Health and
Human Services.................................. Booth: 206
Contact: Holly McPeak
1101 Wootton Parkway, Suite LL100
Rockville, MD 20852
Holly.McPeak@hhs.gov
www.hhs.gov
The Department of Health and Human Services (HHS) is the United
States government’s principal agency for protecting the health of
all Americans and providing essential human services, especially
for those who are least able to help themselves. The Office of the
Secretary oversees 11 agencies that perform a wide variety of
tasks and services, including research, public health, food and drug
safety, grants and other funding, health insurance and many others.
“Healthy People 2020”, a public engagement initiative, provides
science-based, ten-year national objectives for promoting health
and preventing disease.
Partnership for Food Safety
Education........................................... Booth: 207
Contact: Shelley Feist
2345 Crystal Drive, Suite 800
Arlington, VA 22202
info@fightbac.org
www.fightbac.org
The Partnership for Food Safety Education (PFSE) is a not-for-profit
organization that unites industry associations, professional societies
in food science, nutrition and health, consumer groups, and the US
government to educate the public about safe food handling. PFSE
is the creator and steward of the Fight BAC! ® campaign, a food
safety initiative that educates consumers about the four simple
practices – clean, separate, cook and chill – that can help reduce
their risk of foodborne illness.
Very Smart Technology, Inc................... Booth: 210
Contact: Ronald Jacobson
12856 SW 67 th Terrace
Miami, FL 33183
jacobson@verysmartinc.com
www.verysmartinc.com
Very Smart Technology provides the multi-lingual, web-enabled
HACCP Professional solution to the food service, healthcare,
catering and hospitality industries. The VST systems provide
automated process documentation for standard operating
procedures, food safety, HACCP management operations
including sanitation, maintenance and inventory.
Food Safety News............................... Booth: 211
Contact: Suzanne Schreck
701 5 th Avenue, Suite 6600
Seattle, WA 98104
sschreck@foodsafetynews.com
www.foodsafetynews.com
Food Safety News provides comprehensive news coverage
on everything related to food safety, foodborne illness outbreaks
and investigations, recalls, food politics, policy, law and more. In
addition, the site features contributed articles on a wide variety of
topics. One can visit FoodSafetyNews.com to sign up and become
a guest author.
International Food Protection
Training Institute.................................. Booth: 212
Contact: Joan Bowman
4950 W. Dickman Road, Suite A-1
Battle Creek, MI 49037
joan.bowman@ifpti.org
www.@ifpti.org
The International Food Protection Training Institute (IFPTI) is a 501(c)
(3) non-profit organization established to deliver career-spanning
food protection training for state and local food protection
professionals to build capacity and assure competency and
equivalency in meeting established US federal food safety
standards.

National Registry of Food Safety
Professionals....................................... Booth: 213
Contact: Susan Feazell
5728 Major Boulevard, Suite 750
Orlando, FL 32819
sfeazell@nrfsp.com
www.nrfsp.com
NRFSP is a nationally-accredited provider of food safety exams
and certification programs and recognized for quality and service.
NRFSP was recognized as one of the fastest growing companies in
the country by Inc. 5000.
International Association for
Food Protection................................... Booth: 215
Contact: Julie Cattanach
6200 Aurora Avenue, Suite 200W
Des Moines, IA 50322-2864
jcattanach@foodprotection.org
www.foodprotection.org
The International Association for Food Protection (IAFP), an
organization of 3,400 food safety professionals committed to
Advancing Food Safety Worldwide® by providing members
worldwide with a forum to exchange information on protecting
the global food supply. IAFP’s information network and forum for
professional improvement is available through its two scientific
journals, Journal of Food Protection and Food Protection Trends,
educational annual meeting, and networking. Membership
information can be obtained at our booth.
National Institute of Food and Agriculture,
US Department of Agriculture ............... Booth: 304
Contact: Jan Singleton
800 9 th Street, Suite 3434 (Waterfront Centre)
Washington, DC 20024
jsingleton@nifa.usda.gov
www.nifa.usda.gov
NIFA is the link between the US Department of Agriculture and the
state components of the national agricultural research, extension,
and higher education system. The system includes 75 universities,
9,500 scientists, 9,600 extension educators and nearly three
million volunteers throughout the United States and its territories.
National Food Service
Management Institute........................... Booth: 306
Contact: Beverly Cross
PO Drawer 188
University, MS 38677
bcross@olemiss.edu
www.nfsmi.org
The National Food Service Management Institute (NFSMI) provides
education, research and resources to promote excellence in the
federally-funded child nutrition programs.
E X H I B I T S 31
Eastern Mass Food Safety .................. Booth: 310
Contact: Cindy Rice
70 Christina Drive
Braintree, MA 02184
cindy@easternmassfoodsafety.com
www.easternmassfoodsafety.com
Eastern Mass Food Safety is a food safety education/consulting
company educating industry regulators and consumers. It has just
published Green Apple Tales, a children’s book with food safety
messages for whole families.
Food Quality Magazine....................... Booth: 312
Contact: Ken Potuznik
111 River Street
Hoboken, NJ 07030
kpotuzni@wiley.com
www.foodquality.com
Food Quality is the science-based journal of quality assurance,
safety and security in the food and beverage industry. It examines
current products, technologies and philosophies; tracks the
deployment of tools that processors and the food service industry
use to ensure safe and consistent products; reviews regulatory and
sanitation issues, including current good manufacturing practices
(cGMPs), contamination control and training; and provides industry
news and commentaries. Food Quality serves as an industry
catalyst that unites professionals in venues where values of quality
assurance, safety and security are fostered.
National Environmental
Health Association .............................. Booth: 314
Contact: Nelson Fabian
720 S. Colorado Boulevard, Suite 1000-N
Denver, CO 80246
nfabian@neha.org
www.neha.org
The National Environmental Health Association (NEHA), a
professional society with over 4,500 members across the nation.
NEHA’s mission is “to advance the environmental health and
protection professional for the purpose of providing a healthful
environment for all”. Advancement has been defined by NEHA
in terms of both education and motivation. The basis for the
association’s activities is the belief that the professional who is
educated and motivated is the professional who will make the
greatest contribution to the healthful environmental goals which
we all seek. Accordingly, great emphasis is placed on providing,
through each of NEHA’s programs, both an educational as well as
a motivational opportunity.
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
Centennial I

P R E S E N T E R I N D E X 33
Name.............................................................Location.......................................................................... Page #
Adams-King, Janice........................................... Thursday, 2:30–3:30 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 18
Aikin, Ann....................................................... Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5
Aikin, Ann....................................................... Friday, 9:30–10:45 AM, Centennial Ballroom II . . . . . . . . . . . . . 24
Akingbade, Dare ............................................. Wednesday, 1:30–3:00 PM, Spring . . . . . . . . . . . . . . . . . . . . 11
Albrecht, Julie .................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Allen, Latasha .................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Almanza, Alfred............................................... Wednesday, 12:00–1:30 PM, Regency VI-VII . . . . . . . . . . . . . . . 7
Arendt, Susan .................................................. Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18
Baggarly, Jan................................................... Thursday, 2:30–3:30 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 17
Batz, Michael.................................................. Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10
Batz, Michael.................................................. Thursday, 4:00–5:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 20
Beydoun, Ali ................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Bihn, Elizabeth................................................. Educational Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28
Bihn, Elizabeth................................................. Thursday, 2:30–3:30 PM, Courtland . . . . . . . . . . . . . . . . . . . . 16
Billingslea, Felicia............................................. Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Blackford, Tom................................................. Friday, 8:00–9:00 AM, Dunwoody . . . . . . . . . . . . . . . . . . . . . 22
Bledsoe, Peggy................................................ Thursday, 2:30–3:30 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 17
Borgman, Joy................................................... Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18
Borron, Abigail ................................................ Thursday, 4:00–5:00 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 20
Borron, Abigail ................................................ Friday, 8:00–9:00 AM, Greenbriar . . . . . . . . . . . . . . . . . . . . . 23
Braden, Christopher.......................................... Wednesday, 9:00–10:00 AM, Centennial Ballroom II-III . . . . . . . . 7
Bradsher, Julia.................................................. Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Brandon, Monica ............................................. Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17
Branum, Amy................................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Briley, Margaret ............................................... Wednesday, 1:30–3:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 8
Brown, Laura ................................................... Wednesday, 1:30–3:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . 8
Bruhn, Christine................................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Bruhn, Christine................................................ Thursday, 4:00–5:00 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 19
Bruhn, Christine................................................ Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23
Buck, Patricia................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Buck, Patricia................................................... Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15
Bugden, Elizabeth ............................................ Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Bugden, Elizabeth ............................................ Tuesday, 1:00–5:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . . . . . 6
Bugden, Elisabeth............................................. Friday, 8:00–9:00 AM, Greenbriar . . . . . . . . . . . . . . . . . . . . . 23
Bunning, Marisa .............................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Burns, Katie..................................................... Thursday, 4:00–5:00 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 21
Burns, Katie..................................................... Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23
Busta, Frank .................................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7
Buzby, Jean..................................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7
Byrd-Bredbenner, Carol ..................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Byrd-Bredbenner, Carol ..................................... Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17
Carlton, Ewa................................................... Friday, 8:00–9:00 AM, Spring . . . . . . . . . . . . . . . . . . . . . . . . 24
Cates, Sheryl................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Cates, Sheryl................................................... Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11
Cates, Sheryl................................................... Thursday, 4:00–5:00 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 19
Cates, Sheryl................................................... Friday, 8:00–9:00 AM, Roswell . . . . . . . . . . . . . . . . . . . . . . . 24
Chamberlin, Barbara ........................................ Educational Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28
Chamberlin, Barbara ........................................ Tuesday, 8:00 AM–12:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . 6
Chamberlin, Barbara ........................................ Wednesday, 1:30–3:00 PM, Courtland . . . . . . . . . . . . . . . . . . . 7
Chamberlin, Barbara ........................................ Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17
Chamberlin, Barbara ........................................ Friday, 8:00–9:00 AM, Courtland . . . . . . . . . . . . . . . . . . . . . . 22
Chapman, Benjamin ......................................... Wednesday, 1:30–3:00 PM, Courtland . . . . . . . . . . . . . . . . . . . 8
Chapman, Benjamin ......................................... Thursday, 2:30–3:30 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 17
Chestnut, Tom .................................................. Friday, 10:45–11:30 AM, Centennial Ballroom II . . . . . . . . . . . . 24
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
Name.............................................................Location.......................................................................... Page #
Cody, Mildred................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Cole, Dana..................................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10
Coleman, Erik.................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Concannon, Kevin............................................ Wednesday, 8:00–9:00 AM, Centennial Ballroom II-III . . . . . . . . . 7
Cooper, Miriam ............................................... Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 16
Coppings, Richard ........................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Costa, Roy...................................................... Tuesday, 8:00 AM–5:00 PM, Courtland . . . . . . . . . . . . . . . . . . . 5
Costa, Roy...................................................... Tuesday, 5:00–6:30 PM, Courtland . . . . . . . . . . . . . . . . . . . . . . 6
Craig, B. Susie ................................................ Thursday, 10:00–11:30 AM, Courtland . . . . . . . . . . . . . . . . . . 12
Curry, Jana...................................................... Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13
Davies, Jac...................................................... Thursday, 2:30–3:30 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 17
De Arman, Vanessa .......................................... Tuesday, 1:00–5:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . . . . . 6
Delea, Kristin ................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Delea, Kristin ................................................... Wednesday, 1:30–3:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . 8
DeSario, Paul .................................................. Friday, 8:00–9:00 AM, Dunwoody . . . . . . . . . . . . . . . . . . . . . 22
Devera, Fritzy .................................................. Educational Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28
Dreyling, Erin................................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10
Driessen, Suzanne ............................................ Thursday, 2:30–3:30 PM, Courtland . . . . . . . . . . . . . . . . . . . . 16
Durkin, Deborah............................................... Thursday, 2:30–3:30 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 17
Eamich, Amanda ............................................. Friday, 9:30–10:45 AM, Centennial Ballroom II . . . . . . . . . . . . . 24
Edlefsen Ballejos, Miriam................................... Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13
Edwards, Zena ................................................ Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13
Eifert, Joe ........................................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Elliot, Elisa ...................................................... Thursday, 2:30–3:30 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 17
Ellis, Jason....................................................... Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18
Engeljohn, Daniel ............................................. Thursday, 8:00–9:30 AM, Centennial Ballroom II . . . . . . . . . . . . 12
Erickson, Amy.................................................. Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13
Faulconbridge, Lee ........................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Fein, Sara....................................................... Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11
Feist, Shelley ................................................... Wednesday, 1:30–3:00 PM, Greenbriar . . . . . . . . . . . . . . . . . . 9
Feist, Shelley ................................................... Friday, 8:00–9:00 AM, Dunwoody . . . . . . . . . . . . . . . . . . . . . 22
Feist, Shelley ................................................... Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23
Flood, Tony ..................................................... Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5
Fontannaz, Françoise ........................................ Thursday, 4:00–5:00 PM, Dunwoody. . . . . . . . . . . . . . . . . . . . 19
Fraser, Angela ................................................. Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . 10
Fraser, Angela ................................................. Wednesday, 1:30–3:00 PM, Spring . . . . . . . . . . . . . . . . . . . . 11
Freeman, Carol................................................ Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11
Freeman, Carol................................................ Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15
Freeman, Carol................................................ Thursday, 4:00–5:00 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 21
Garcia, Amy ................................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Garden-Robinson, Julie ...................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Garman, Katherine ........................................... Friday, 8:00–9:00 AM, Spring . . . . . . . . . . . . . . . . . . . . . . . . 24
Garrow-Majka, Eleanor..................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Geornaras, Ifigenia .......................................... Thursday, 4:00–5:00 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 21
Gerner-Smidt, Peter........................................... Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9
Gettings, Mary Alice......................................... Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18
Given, Leslie.................................................... Thursday, 4:00–5:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 20
Gleason, Jeanne .............................................. Educational Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28
Gleason, Jeanne .............................................. Tuesday, 8:00 AM–12:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . 6
Gleason, Jeanne .............................................. Wednesday, 1:30–3:00 PM, Courtland . . . . . . . . . . . . . . . . . . . 7
Gleason, Jeanne .............................................. Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . 10
Gleason, Jeanne .............................................. Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17
Gleason, Jeanne .............................................. Friday, 8:00–9:00 AM, Courtland . . . . . . . . . . . . . . . . . . . . . . 22
Godwin, Sandria ............................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

P R E S E N T E R I N D E X 35
Name.............................................................Location.......................................................................... Page #
Godwin, Sandria ............................................. Thursday, 4:00–5:00 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 19
Godwin, Sandria ............................................. Friday, 8:00–9:00 AM, Roswell . . . . . . . . . . . . . . . . . . . . . . . 24
Goldman, MD, David ....................................... Wednesday, 9:00–10:00 AM, Centennial Ballroom II-III . . . . . . . . 7
Goldman, MD, David ....................................... Thursday, 2:30–3:30 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 18
Gordon, Suzan................................................ Thursday, 2:30–3:30 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 17
Gravani, Robert ............................................... Educational Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28
Gravani, Robert ............................................... Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5
Gravani, Robert ............................................... Thursday, 10:00–11:30 AM, Dunwoody . . . . . . . . . . . . . . . . . 12
Gravani, Robert ............................................... Thursday, 1:00–2:15 PM, Centennial Ballroom II . . . . . . . . . . . . 16
Gravani, Robert ............................................... Thursday, 2:30–3:30 PM, Courtland . . . . . . . . . . . . . . . . . . . . 16
Gravani, Robert ............................................... Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23
Green, Alice ................................................... Wednesday, 1:30–3:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . 8
Greene, Brenda............................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Greig, Judy ..................................................... Thursday, 10:00–11:30 AM, Greenbriar . . . . . . . . . . . . . . . . . 13
Grooters, Susan ............................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Grooters, Susan ............................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7
Grooters, Susan ............................................... Thursday, 10:00–11:30 AM, Kennesaw . . . . . . . . . . . . . . . . . . 14
Grooters, Susan ............................................... Friday, 8:00–9:00 AM, Kennesaw. . . . . . . . . . . . . . . . . . . . . . 23
Guilhaus, David ............................................... Thursday, 10:00–11:30 AM, Piedmont. . . . . . . . . . . . . . . . . . . 15
Halbrook, Brenda............................................. Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20
Hald, Tine....................................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10
Hall, Aron....................................................... Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9
Hall, Clare...................................................... Thursday, 4:00–5:00 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 19
Hallman, William............................................. Thursday, 8:00–9:30 AM, Centennial Ballroom II . . . . . . . . . . . . 12
Harley, Lorraine................................................ Friday, 8:00–9:00 AM, Courtland . . . . . . . . . . . . . . . . . . . . . . 22
Harris, Van...................................................... Thursday, 4:00–5:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 20
Henao, Olga .................................................. Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7
Henroid, Jr., Daniel ........................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Herman, Karen ................................................ Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9
Hinners, Marion............................................... Tuesday, 1:00–5:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . . . . . 6
Hinners, Marion............................................... Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20
Hoffman, Sandra ............................................. Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10
Hogue, Mary Anne .......................................... Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20
Holt, Kristin ..................................................... Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9
Hormel, Cindy................................................. Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Hunt, Pete ....................................................... Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23
Johnson, Adam ................................................ Thursday, 8:00–9:30 AM, Centennial Ballroom II . . . . . . . . . . . . 12
Johnson, Adam ................................................ Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23
Jones, Jeffrey.................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Jones, Timothy.................................................. Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7
Jones, Timothy.................................................. Thursday, 10:00–11:30 AM, Kennesaw . . . . . . . . . . . . . . . . . . 14
Kantor, Mark ................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Kendall, Patricia............................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Kendall, Patricia............................................... Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11
Kendall, Patricia............................................... Thursday, 4:00–5:00 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 21
Khabbaz, MD, Rima......................................... Wednesday, 8:00–9:00 AM, Centennial Ballroom II-III . . . . . . . . . 7
Killinger, Karen................................................. Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13
Kline, Wesley .................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Kohl, Larry ...................................................... Thursday, 10:00–11:30 AM, Piedmont. . . . . . . . . . . . . . . . . . . 15
Kosa, Katherine ............................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Kosa, Katherine ............................................... Thursday, 4:00–5:00 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 19
Kosa, Katherine ............................................... Friday, 8:00–9:00 AM, Roswell . . . . . . . . . . . . . . . . . . . . . . . 24
Kowalcyk, Barbara........................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
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
Name.............................................................Location.......................................................................... Page #
Kowalyck, Barbara........................................... Thursday, 10:00–11:30 AM, Kennesaw . . . . . . . . . . . . . . . . . . 14
Koyani, Sanjay ................................................ Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5
Koyani, Sanjay ................................................ Friday, 9:30–10:45 AM, Centennial Ballroom II . . . . . . . . . . . . . 24
Kwon, Junehee................................................. Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . . 9
Lacey, Rochelle ................................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Lacey, Rochelle ................................................ Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 15
Lacroix, Bonnie ................................................ Thursday, 4:00–5:00 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 19
Lance, Susan ................................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7
Lando, Amy..................................................... Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11
Lando, Amy..................................................... Friday, 8:00–9:00 AM, Spring . . . . . . . . . . . . . . . . . . . . . . . . 24
Lawlor, Kevan .................................................. Wednesday, 8:00–9:00 AM, Centennial Ballroom II-III . . . . . . . . . 7
Lee, Elizabeth .................................................. Thursday, 1:00–2:15 PM, Centennial Ballroom II . . . . . . . . . . . . 16
Levy, Alan ....................................................... Wednesday, 1:30–3:00 PM, Greenbriar . . . . . . . . . . . . . . . . . . 9
Levy, Alan ....................................................... Wednesday, 4:00–5:00 PM, Centennial Ballroom II-III. . . . . . . . . 11
Liang, MD, Arthur............................................. Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9
Liu, Jimmy........................................................ Wednesday, 1:30–3:00 PM, Courtland . . . . . . . . . . . . . . . . . . . 7
Liu, Pei ........................................................... Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . . 9
Long, Susan .................................................... Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15
Lubran, Meryl .................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Luccioli, MD, Stephano ..................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Lum, Adeline ................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Mackey, Liat.................................................... Friday, 8:00–9:00 AM, Courtland . . . . . . . . . . . . . . . . . . . . . . 22
Mahon, Barbara .............................................. Wednesday, 9:00–10:00 AM, Centennial Ballroom II-III . . . . . . . . 7
Mande, Jerold ................................................. Wednesday, 8:00–9:00 AM, Centennial Ballroom II-III . . . . . . . . . 7
Mann, Jim....................................................... Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 15
Mann, Jim....................................................... Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18
Mande, Jerold R............................................... Wednesday, 12:00–1:30 PM, Regency VI-VII . . . . . . . . . . . . . . . 7
Marcotte, Eugenie ............................................ Educational Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28
Marler, William................................................ Thursday, 10:00–11:30 AM, Kennesaw . . . . . . . . . . . . . . . . . . 14
Marosits, Mark ................................................ Tuesday, 1:00–5:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . . . . 6
Marosits, Mark ................................................ Friday, 9:30–10:45 AM, Centennial Ballroom II . . . . . . . . . . . . . 24
Martinez, Pamela............................................. Educational Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28
Martinez, Pamela............................................. Wednesday, 1:30–3:00 PM, Courtland . . . . . . . . . . . . . . . . . . . 7
Martinez, Pamela............................................. Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17
Martinez, Pamela............................................. Friday, 8:00–9:00 AM, Courtland . . . . . . . . . . . . . . . . . . . . . . 22
Matsen, Jacque................................................ Thursday, 4:00–5:00 PM, Dunwoody. . . . . . . . . . . . . . . . . . . . 19
McCurdy, Sandra............................................. Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13
McGarry, Joyce ............................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
McGarry, Sherri ............................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7
Menke-Schaenzer, Joan ..................................... Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7
Menke-Schaenzer, Joan ..................................... Thursday, 8:00–9:30 AM, Centennial Ballroom II . . . . . . . . . . . . 12
Meyer, Janell ................................................... Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 15
Meyer, Janell ................................................... Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18
Mickelson, Stephanie........................................ Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20
Mikha, Natalia................................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Minton, Alan ................................................... Thursday, 2:30–3:30 PM, Dunwoody. . . . . . . . . . . . . . . . . . . . 16
Mittenthal, Eric................................................. Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5
Moe, Christine................................................. Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18
Monroe-Lord, Lillie ............................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Monteilh, Carolyn ............................................ Wednesday, 1:30–3:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . 9
Morrisette, Solange .......................................... Tuesday, 1:00–5:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . . . . . 6
Neal, Jack ...................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Neal, Jack ...................................................... Wednesday, 1:30–3:00 PM, Spring . . . . . . . . . . . . . . . . . . . . 11
Nicholson, Gina .............................................. Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23
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
Name.............................................................Location.......................................................................... Page #
O’Connor, Sandra............................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
O’Neil, Carolyn............................................... Thursday, 11:30 AM–12:45 PM, Hanover Hall . . . . . . . . . . . . . 16
O’Neil, Carolyn............................................... Thursday, 1:00–2:15 PM, Centennial Ballroom II . . . . . . . . . . . . 16
Olsen, Sherrlyn ................................................ Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . . 9
Özdemir, Yasin ................................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Panissidi, Paula................................................ Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23
Patnoad, Martha.............................................. Wednesday, 1:30–3:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 8
Patrick, Mary................................................... Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9
Patterson, Angie............................................... Thursday, 4:00–5:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 20
Pearson, Kenneth.............................................. Friday, 8:00–9:00 AM, Greenbriar . . . . . . . . . . . . . . . . . . . . . 23
Pivarnik, Lori .................................................... Wednesday, 1:30–3:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 8
Pivarnik, Lori .................................................... Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15
Pratt, Carrie..................................................... Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17
Predd, Martin .................................................. Friday, 8:00–9:00 AM, Dunwoody . . . . . . . . . . . . . . . . . . . . . 22
Price, Theresa .................................................. Thursday, 4:00–5:00 PM, Courtland . . . . . . . . . . . . . . . . . . . . 19
Prue, Christine ................................................. Wednesday, 10:30 AM–12:00 PM, Centennial Ballroom II-III. . . . . 7
Prue, Christine ................................................. Friday, 8:00–9:00 AM, Kennesaw. . . . . . . . . . . . . . . . . . . . . . 23
Radke, Vincent................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Rajagopal, Lakshman ........................................ Thursday, 4:00–5:00 PM, Courtland . . . . . . . . . . . . . . . . . . . . 19
Remig, Valentina .............................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Rice, Cindy ..................................................... Wednesday, 1:30–3:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 8
Richards, Jennifer.............................................. Thursday, 2:30–3:30 PM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . 17
Riggins, Lynn ................................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Roberson, Michael ........................................... Thursday, 10:00–11:30 AM, Piedmont. . . . . . . . . . . . . . . . . . . 14
Roberts, Kevin.................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Roberts, Kevin.................................................. Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . . 9
Roberts, Tanya ................................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Roberts, Tanya ................................................. Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15
Rochester, Phyllis .............................................. Thursday, 4:00–5:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 20
Ronan, Janice .................................................. Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18
Rosenblatt, Sherrie ............................................ Friday, 8:00–9:00 AM, Piedmont . . . . . . . . . . . . . . . . . . . . . . 23
Russell, Joseph ................................................. Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9
Russell, Joseph ................................................. Thursday, 2:30–3:30 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 17
Sabelhaus, Linda.............................................. Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15
Samarya-Timm, Michele .................................... Friday, 8:00–9:00 AM, Dunwoody . . . . . . . . . . . . . . . . . . . . . 22
Saperstein, Sandra ........................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Saulo, Aurora .................................................. Thursday, 10:00–11:30 AM, Courtland . . . . . . . . . . . . . . . . . . 12
Sayin, Emir Olcay ............................................ Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Schindelar, Jessica ............................................ Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5
Schroeder, Mary .............................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Seitz, Holli ...................................................... Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5
Seitz, Holli ...................................................... Friday, 9:30–10:45 AM, Centennial Ballroom II . . . . . . . . . . . . . 24
Sellnow, Timothy .............................................. Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5
Selman, Carol ................................................. Wednesday, 1:30–3:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . 8
Selman, Carol ................................................. Thursday, 4:00–5:00 PM, Courtland . . . . . . . . . . . . . . . . . . . . 19
Seltzer, Howard ............................................... Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23
Shapiro, Michael ............................................. Thursday, 10:00–11:30 AM, Dunwoody . . . . . . . . . . . . . . . . . 12
Simonsen, Garrett............................................. Thursday, 10:00–11:30 AM, Dunwoody . . . . . . . . . . . . . . . . . 12
Singleton, Jan .................................................. Thursday, 8:00–9:30 AM, Centennial Ballroom II . . . . . . . . . . . . 12
Singleton, Jan .................................................. Thursday, 2:30–3:30 PM, Kennesaw . . . . . . . . . . . . . . . . . . . . 17
Slobin, Kathleen............................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Smith, Terra ..................................................... Thursday, 10:00–11:30 AM, Dunwoody . . . . . . . . . . . . . . . . . 13
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
Name.............................................................Location.......................................................................... Page #
Sneed, Jeannie ................................................ Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Sneed, Jeannie ................................................ Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 15
Sneed, Jeannie ................................................ Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18
Sneed, Jeannie ................................................ Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20
Sneed, Jeannie ................................................ Friday, 8:00–9:00 AM, Fairlie . . . . . . . . . . . . . . . . . . . . . . . . 23
Sofos, John...................................................... Thursday, 4:00–5:00 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 21
Speller-Henderson, Leslie ................................... Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Speller Henderson, Leslie ................................... Thursday, 4:00–5:00 PM, Greenbriar. . . . . . . . . . . . . . . . . . . . 19
Speller-Henderson, Leslie ................................... Friday, 8:00–9:00 AM, Roswell . . . . . . . . . . . . . . . . . . . . . . . 24
Stamey, Jamie.................................................. Tuesday, 8:00 AM–5:00 PM, Greenbriar . . . . . . . . . . . . . . . . . . 5
Staples, Eileen ................................................. Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20
Staszak, Courtney ............................................ Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13
Stein, MD, Claudia .......................................... Wednesday, 9:00–10:00 AM, Centennial Ballroom II-III . . . . . . . . 7
Stein, MD, Claudia .......................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10
Stivers, Tori...................................................... Thursday, 10:00–11:30 AM, Roswell. . . . . . . . . . . . . . . . . . . . 15
Stretch, Theresa................................................ Tuesday, 8:00 AM–12:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 5
Stretch, Theresa................................................ Thursday, 4:00–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 20
Strohbehn, Catherine ........................................ Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 15
Strohbehn, Catherine ........................................ Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18
Strohbehn, Catherine ........................................ Thursday, 4:00–5:00 PM, Courtland . . . . . . . . . . . . . . . . . . . . 19
Tart, Alan........................................................ Wednesday, 1:30–3:00 PM, Piedmont. . . . . . . . . . . . . . . . . . . . 9
Tart, Alan........................................................ Thursday, 10:00–11:30 AM, Piedmont. . . . . . . . . . . . . . . . . . . 14
Taylor, Michael ................................................ Wednesday, 8:00–9:00 AM, Centennial Ballroom II-III . . . . . . . . . 7
Taylor, Michael ................................................ Wednesday, 12:00–1:15 PM, Regency V-VI . . . . . . . . . . . . . . . . 7
Todd, Ewen..................................................... Wednesday, 1:30–3:00 PM, Spring . . . . . . . . . . . . . . . . . . . . 11
Todd, Ewen..................................................... Thursday, 10:00–11:30 AM, Greenbriar . . . . . . . . . . . . . . . . . 13
Travis, Curtis.................................................... Wednesday, 1:30–3:00 PM, Roswell. . . . . . . . . . . . . . . . . . . . 10
Tucker, Mark.................................................... Thursday, 4:00–5:00 PM, Roswell . . . . . . . . . . . . . . . . . . . . . . 20
Vajani, Madhavi .............................................. Poster, Centennial I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Venette, Steven ................................................ Tuesday, 8:00 AM–5:00 PM, Piedmont . . . . . . . . . . . . . . . . . . . 5
Vigue, Rebecca ............................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Vilsack, Tom .................................................... Wednesday, 12:00–1:15 PM, Regency V-VI . . . . . . . . . . . . . . . . 7
Wallace, Susan ............................................... Educational Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28
Wallace, Susan ............................................... Thursday, 2:30–3:30 PM, Piedmont . . . . . . . . . . . . . . . . . . . . . 18
Waller, Patti .................................................... Thursday, 10:00–11:30 AM, Kennesaw . . . . . . . . . . . . . . . . . . 14
Warren, Katherine............................................ Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13
Weber, Marcia................................................ Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18
Weese, Jean ................................................... Educational Exhibit, Centennial I. . . . . . . . . . . . . . . . . . . . . . . . 28
Weiss, Chris.................................................... Tuesday, 8:00 AM–5:00 PM, Dunwoody . . . . . . . . . . . . . . . . . . 5
Wiker, Nancy ................................................. Thursday, 2:30–3:30 PM, Spring. . . . . . . . . . . . . . . . . . . . . . . 18
Williams, Ian................................................... Wednesday, 1:30–3:00 PM, Kennesaw . . . . . . . . . . . . . . . . . . . 9
Williamson, CiCi ............................................. Thursday, 10:00–11:30 AM, Courtland . . . . . . . . . . . . . . . . . . 12
Willis, Virginia................................................. Thursday, 1:00–2:15 PM, Centennial Ballroom II . . . . . . . . . . . . 16
Woods, Kristin................................................. Friday, 8:00–9:00 AM, Courtland . . . . . . . . . . . . . . . . . . . . . . 22
Yadrick, Martin ................................................ Thursday, 11:30 AM–12:45 PM, Hanover Hall . . . . . . . . . . . . . 16
Yiannas, Frank ................................................. Friday, 10:45–11:30 AM , Centennial Ballroom II . . . . . . . . . . . 24
Zemmer Nalivka, Tiffani .................................... Thursday, 10:00–11:30 AM, Fairlie. . . . . . . . . . . . . . . . . . . . . 13
Zhang, Yuanting............................................... Thursday, 10:00–11:30 AM, Spring . . . . . . . . . . . . . . . . . . . . 16
Zimmerman, John ............................................. Tuesday, 1:00–5:00 PM, Fairlie. . . . . . . . . . . . . . . . . . . . . . . . . 6

Food Safety and Inspection Service
US Department of Agriculture
www.fsis.usda.gov
The Food Safety and Inspection Service (FSIS) is the
public health agency in the US Department of Agriculture
responsible for ensuring that the nation’s commercial
supply of meat, poultry and egg products is safe,
wholesome and correctly labeled and packaged.
Since 1906, FSIS and its predecessors have ensured
that meat products are safe to consume by carrying out
continuous, daily inspections at slaughter and food
processing establishments. More than 7,800 FSIS
inspection program personnel are assigned to about
6,200 federally inspected meat, poultry and egg
products facilities in the United States to ensure the safety
and security of the US meat, poultry and egg products
supply. FSIS also inspects each shipment of imported
meat and poultry from qualified countries to ensure US
food safety requirements are met.
NSF International
www.nsf.org
NSF International, a not-for-profit, non-governmental
organization, is a leader in standards development,
product inspection, testing and certification, and
education for public health and safety. Since 1944,
when established as the National Sanitation Foundation
at the University of Michigan School of Public Health,
NSF has been committed to public health, safety and
protection of the environment. With almost 1,000
employees around the world, NSF is headquartered
in Ann Arbor, Michigan and maintains offices and
laboratories in many countries. NSF is widely recognized
for its scientific and technical expertise in the health and
environmental sciences. Its professional staff includes
engineers, chemists, toxicologists, microbiologists and
environmental health professionals with broad experience
both in public and private organizations. NSF provides
food safety and quality assurance services from farm
to fork. NSF has earned the Collaborating Centre
designations by the World Health Organization (WHO)
for Food Safety, Water Quality and Indoor Environments.
As part of its public health mission, NSF has created the
Scrub Club for Kids to encourage development of good
handwashing habits at a very young age.
S P O N S O R P R O F I L E S 39
Centers for Disease Control
and Prevention
www.cdc.gov
CDC's mission is to collaborate to create the expertise,
information, and tools that people and communities
need to protect their health – through health promotion,
prevention of disease, injury and disability, and
preparedness for new health threats. As the sentinel for
the health of people in the United States and throughout
the world, CDC strives to protect peoples' health and
safety, provide reliable health information, and improve
health through strong partnerships.
Food and Nutrition Service
www.fns.usda.gov/fns
The Food and Nutrition Service (FNS) administers the
nutrition assistance programs of the US Department of
Agriculture. The mission of FNS is to provide children
and needy families better access to food and a more
healthful diet through its food assistance programs and
comprehensive nutrition education efforts. FNS has
elevated nutrition and nutrition education to a top priority
in all its programs. FNS works in partnership with the
states in all its programs. States determine most
administrative details regarding distribution of food
benefits and eligibility of participants, and FNS provides
funding to cover most of the states’ administrative costs.
FNS works to empower program participants with
knowledge of the link between diet and health.
Food and Drug Administration
www.fda.gov
FDA is a scientific regulatory agency responsible for
the safety of the nation’s food (with the exception of raw
meat and poultry), cosmetics, drugs, biologics, medical
devices and radiological products. It is one of the
nation’s oldest and most respected consumer protection
agencies. FDA’s job is to see that the food we eat is safe
and wholesome, the cosmetics we use won’t hurt us, the
medicines and medical devices we use are safe and
effective, and that radiation-emitting products such as
microwave ovens won’t do us harm. Feed for pets and
farm animals and veterinary drugs also come under FDA
scrutiny. FDA also ensures that all of these products are
labeled truthfully with the information that people need
to use them properly.

40 S P O N S O R P R O F I L E S
National Institute of Food and Agriculture
US Department of Agriculture
www.NIFA.usda.gov
NIFA advances knowledge for agriculture, the
environment, human health and well-being, and
communities through national program leadership
and federal grant assistance. By actively building
partnerships to create cooperative ventures, NIFA
has geometrically expanded its formal and informal
relationships with other Federal agencies, national
organizations, and international programs. These joint
activities help bring agricultural and related sciences
into the mainstream of publicly supported discovery and
technology development and application. NIFA, in
partnership with the Cooperative Extension System, is
committed to exploring and expanding opportunities
to serve citizens here and around the world through
collaboration.
Partnership for Food Safety Education
www.fightbac.org and www.befoodsafe.org
The Partnership for Food Safety Education (PFSE) is a
not-for-profit organization that unites industry associations,
professional societies in food science, nutrition and
health, consumer groups, and the US government to
educate the public about safe food handling. PFSE is the
creator and steward of the Fight BAC! ® campaign, a
food safety initiative that educates consumers about the
four simple practices—clean, separate, cook and chill
—that can help reduce their risk of foodborne illness. As
of early 2009, the Partnership’s membership comprises
18 associations and nonprofit organizations as well as
liaisons from the USDA and the US Department of Health
and Human Services, FDA and the CDC. Fight BAC! ®
materials are available free at www.fightbac.org. The
nation's food retailers are invited to get involved in
consumer food safety education through participation in
the PFSE Be Food Safe retailer program.
WHO/NSF Collaborating
Centre for Food Safety
The Centre is part of the inter-institutional collaborative
network set up by the World Health Organization in
support of its programs at the country, inter-country,
regional, interregional and global levels. As a
Collaborating Centre, NSF works to strengthen resources
in information, services, research and training, all in
support of national health development. The Centre helps
to create technical co-operation between the members of
WHO and foster sustainable social, economic and
health development. It is an important channel to facilitate
the exchange of information, experience and expertise
between developing countries and to stimulate the
self-reliance and sustainability of health outcomes.

The 2010 Food Safety Education Conference,
Advancements in Food Safety Education:
Trends, Tools and Technologies, offers food safety
professionals and health care practitioners the opportunity
to enhance their knowledge and exchange information
on best practices, latest research, and new programs
in food safety education. The Planning Committee for
the conference has attempted to provide continuing
education units for a wide variety of professions so that
conference participants will get credit from their specific
professional disciplines for their attendance at the
conference.
Educational Objectives
After attending this program, participants will be able:
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exploration of foodborne illness surveillance,
statistics and epidemiology
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techniques and evaluation
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professionals in food safety outreach
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education for consumers
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improve public health
The planning committee has worked to ensure that the
activities in this conference meet the quality standards
established by each discipline. This included planning
content, tracking attendance, tabulating evaluations,
reporting credit (contact hours/CEUs), assessing
needs and storing Continuing Education data for each
participant. Learning objectives for each portion of the
conference are available upon request.
C O N T I N U I N G E D U C A T I O N 41
Conference Outcomes and
Success Measures
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impact on victims is raised among conference
attendees
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approaches and methods for informing their patients,
constituencies, and clientele about the risks of
foodborne illness and steps they can take to reduce
their risk.
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illness is increased as a result of attendees heightened
awareness
Target Audience
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who develop health policy and who educate and
medically treat general and at-risk populations
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food safety risk communication and outreach
programs
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food products and create and distribute food safety
information
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media, trade and health associations, and consumer
groups
Fees
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charging any fees to participants for processing CE
units/contact hours. However, some professional
organizations may charge their members for
registering the CE units/contact hours for the member;
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
Continuing Education Units
CE credits will be offered for various professions.
Applications have been submitted to the organizations
below.
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Sciences
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Credentialing
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CE Evaluation Center Hours
For assistance in obtaining Continuing Education, please
visit the CE Evaluation Center during the following times:
Tuesday, March 23 ......................................5–6 PM
Wednesday, March 24.......................5:30–6:30 PM
Thursday, March 25 ...........................5:15–6:15 PM
Friday, March 26.....................10:30 AM–12:30 PM
Registering for Continuing Education
Information on how to register for the various types of
Continuing Education is contained in a handout provided
to participants with their general conference packet.
Please review the specific instructions carefully and
complete the necessary procedures and forms to assure
that you are able to receive the Continuing Education
units/contact hours for which you are otherwise eligible.
Policy on Disclosure
It is the policy of the conference that all presenters
and members of the planning committee disclose real
or apparent conflicts of interest relating to the topics of
this educational activity, and disclose discussions of
unlabeled/unapproved uses of drugs or devices
during their presentations.

M A P O F H O T E L
43

44 B R E A K O U T S E S S I O N S
44
Wednesday, March 24
1:30–3:00 PM
Room Page
Social Media Tools and Opportunities.................................................................................................Courtland ...................... 7
Targeting At-Risk Audiences 1 .......................................................................................................... Dunwoody ...................... 8
Food Safety: The Environmental Health Connection.....................................................................................Fairlie ...................... 8
Labeling of Food Products for Consumers ........................................................................................... Greenbriar ...................... 9
The “Nets” and CIFOR .................................................................................................................... Kennesaw ...................... 9
Work Force Training: Crossing Language Barriers – The Role of Food Service .............................................Piedmont ...................... 9
Attribution of Foodborne Illness to Sources ...............................................................................................Roswell .................... 10
Deli Meats: A Food Safety Education Laboratory ....................................................................................... Spring .................... 11
Thursday, March 25
10:00–11:30 AM
Web-Based Teaching and Learning.....................................................................................................Courtland .................... 12
Successful Social Marketing Strategies............................................................................................... Dunwoody .................... 12
160°F For Your Family: Food Thermometers and Safe Cooking Temperatures...................................................Fairlie .................... 13
The Spread of Foodborne Pathogens by Food Workers ........................................................................ Greenbriar .................... 13
Appropriate Public Health Response to Foodborne Illness ....................................................................... Kennesaw .................... 14
Case Studies in Retail Food Safety Training ...........................................................................................Piedmont .................... 14
Engaging the Medical Community.........................................................................................................Roswell .................... 15
Handwashing and Foodborne Illness Prevention ........................................................................................ Spring .................... 15
2:30–3:30 PM
Distance Learning ............................................................................................................................Courtland .................... 16
Media Strategy............................................................................................................................. Dunwoody .................... 16
Food Safety In Our Schools 1:
The Classroom ...........................................................................................Fairlie .................... 16
Food Safety Partnerships and Collaborations ...................................................................................... Greenbriar .................... 17
Epidemiological Trends in Food Safety ............................................................................................... Kennesaw .................... 17
Food Safety Education Campaigns in the Workplace ..............................................................................Piedmont .................... 18
Food Safety as Preventative Medicine ....................................................................................................Roswell .................... 18
Teaching Situational Food Safety ............................................................................................................ Spring .................... 18
4:00–5:00 PM
Technology Applications for Workforce Training ....................................................................................Courtland .................... 19
Food Safety Social Marketing Campaigns ......................................................................................... Dunwoody .................... 19
Observational Research: A Key to Understanding Consumer Behavior ............................................................Fairlie .................... 19
Food Safety in Emergencies............................................................................................................. Greenbriar .................... 19
New Models for Federal-State Collaboration ...................................................................................... Kennesaw .................... 20
Food Safety In Our Schools 2: School Food Service Training ....................................................................Piedmont .................... 20
Targeting At-Risk Audiences 2 ...............................................................................................................Roswell .................... 20
Read the lnstructions: Microwaves and Frozen Food Safety ......................................................................... Spring .................... 21
Friday, March 26
8:00–9:00 AM
The Teaching Power of Virtual Worlds and Gaming ...............................................................................Courtland .................... 22
Social Marketing and Food Safety.................................................................................................... Dunwoody .................... 22
Food Allergy Education .........................................................................................................................Fairlie .................... 23
Outbreak Collaboration.................................................................................................................. Greenbriar .................... 23
Foodborne Illness Data: How to Talk in Plain Language ......................................................................... Kennesaw .................... 23
Retail Consumer Education Programs....................................................................................................Piedmont .................... 23
Targeting At-Risk Audiences 3 ...............................................................................................................Roswell .................... 24
Anatomy of Food Recalls ...................................................................................................................... Spring .................... 24
CEU'S

Conference-at-a-glance

Hosts
Sponsors
Supporting organizations
American Association of Family and Consumer Sciences
American Dietetic Association
American Egg Board
American Frozen Food Institute
American Meat Institute
Association of Environmental Health Academic Programs
Association of Food and Drug Officials
Association of State and Territorial Health Officials
California
5–5:
Conference
fnal color
of Directors
choice
of Environmental Health
Canadian
per CE on
Institute
11–10.
of Public Health Inspectors
Food Marketing Institute
Grocery Manufacturers Association
Institute of Food Technologists
International Association for Food Protection
International Food Information Council
International Life Sciences Institute North America-Food Microbiology Committee
Michigan State University
National Association of County and City Health Officials
National Association of State Departments of Agriculture
National Chicken Council
National Environmental Health Association
National Extension Association of Family and Consumer Sciences
National Fisheries Institute
National Turkey Federation
Produce Marketing Association
United Fresh Produce Association