IFPTI Fellowship Cohort V: Research Presentation Priya Nair 2015-2016 IFPTI Fellowship Cohort V: Research Presentation Nikeya Thomas ifpti.org Slide 1: “IFPTI Fellowship Cohort V: Research—Nikeya Thomas” Instructions Introduce yourself, if not already introduced. Greet the participants: “Good morning/afternoon.” Transition (Click for next slide)

Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013 Slide 2: “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013” Instructions Introduce the study topic. Identify your agency, if you haven’t already done so. Transition “Let’s talk about the background of the study.” (Click for next slide) Nikeya Thomas IFPTI 2015-2016 Fellow Virginia Department of Agriculture and Consumer Services (VDACS) Funding for this program was made possible, in part, by the Food and Drug Administration through grant 5U54FD004324-05; views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government.

Background National Performance Review Report (1996): Identified foodborne illness as a significant health problem. Slide 3: “Background” Instructions Discuss text and image on the screen. Use supporting information as needed. Supporting Information 78% of food borne illnesses were a result from risky food handling practices. Which resulted in 48 million food borne illness annually. Transition “Let’s take a closer look at the five CDC risk factors.” (Click for next slide) Image source: http://www.seattleorganicrestaurants.com/vegan-whole-food/images/foodborne-illnesses.jpg

Background (continued) Centers for Disease Control and Prevention (CDC) Risk Factors Risk Factors Unapproved Sources Inadequate Cooking Improper Holding Time and Temperature Poor Personal Hygiene Protection from Contamination/ Contaminated Equipment Slide 4: “Background (continued)” Instructions Discuss each risk factor on the screen. Transition “Let’s talk about the risk factor study.” (Click for next slide)

Background (continued) U. S. Food and Drug Administration (FDA): Risk Factor Study Objective: Improve food preparation practices. Improve food employee behaviors in retail food establishments. Slide 5: “Background (continued)” Instructions Discuss each bullet on the screen. Use supporting information as needed. Supporting Information Includes all five Centers for Disease Control and Prevention (CDC) risk factors. Also monitors sanitation, processes, labeling, vulnerability assessment, and training. Together this forms comprehensive food safety program. Also provides surveillance data for compiling reports. Transition “Let’s talk more specifically about Virginia.” (Click for next slide)

Background (continued) Virginia Standardized inspection reports. Updated reporting system to capture risk factor data. Slide 6: “Background (continued)” Instructions Discuss each bullet on the screen. Transition “Now let’s review the Problem Statement.” (Click for next slide) Image source: http://productivedentist.com/wp-content/uploads/2015/03/Kari-Miller-3-Reports.jpg

Problem Statement The differences between national and Virginia rates of the five risk factors found in high risk retail food establishments is unknown. Slide 7: “Problem Statement” Instructions Introduce problem statement. Transition “Let’s review the research questions.” (Click for next slide)

Research Questions What are the differences between the rates of occurrence of CDC risk factors in Virginia and those documented in the 2009 national survey by the FDA? What are the differences among the CDC risk factors in the three VDACS regions (Northern Virginia, Southwest, and Tidewater) as compared with the Virginia average? Slide 8: “Research Questions” Instructions Introduce the research questions [don’t read them word for word]. Use supporting information as needed. Supporting Information Winter Spring Summer Fall 3 months 4 months 9 months 12 months or greater Unknown Transition “Let’s talk about the methodology used in the study.” (Click for next slide)

Methodology Criteria Inspection reports from VDACS database High risk retail establishments Full inspections completed in 2012 – 2013 Slide 9: “Methodology” Instructions Discuss each bullet on the screen. Use supporting information as needed. Supporting Information This study examined high risk retail establishments in Virginia Department of Agriculture inspections database from September 1, 2012 to August 31, 2013. Retail Food Stores: Delis; meat departments; seafood departments; produce departments. High Risk inspections. Full Inspections. Transition “Let’s continue our discussion regarding the methodology.” (Click for next slide)

Methodology (continued) 774 inspections reports met the criteria Reviewed 50% (387) of the reports Slide 10: “Methodology (continued)” Instructions Discuss each bullet on the screen. Transition “Now we’ll look at the comparison studies as part of the methodology.” (Click for next slide) Source: https://www.adelantelive.com/wp-content/uploads/Recap-Reporting-Adelante-Live-Blog.jpg

Methodology (continued) Comparison Study The national level completed by FDA vs. Virginia Three VDACS regions (Tidewater, Southwest, Northern Virginia) vs. Virginia’s state wide average Slide 11: “Methodology (continued)” Instructions Discuss each bullet on the screen. Transition “Let’s discuss the results.” (Click for next slide) Image source: www.vdacs.virginia.gov/

Results Slide 12: “Results” Instructions Discuss the graph on the screen. Transition “Let’s look at additional results from the study.” (Click for next slide)

Results (continued) Risk Factors Virginia National Approved Sources 12.05% 4.30% Improper Holding Time/Temperature 37.09% 50.80% Improper Cooking .80% 9.00% Protection from Contamination/ Contaminated Equipment 67.90% 18.80% Personal Hygiene 8.46% 20.50% Slide 13: “Results (continued)” Instructions Discuss the table on the screen. Transition “Let’s look at the percentage of risk factor occurrences.” (Click for next slide)

Results (continued) Slide 14: “Results (continued)” Instructions Discuss the graph on the screen. Transition Let’s look at the conclusions for national vs. Virginia.” (Click for next slide)

National (FDA) vs. Virginia Differences: Conclusions National (FDA) vs. Virginia Differences: Improper holding time and temperature Virginia 20% higher than national Protection from contamination Virginia is 50% higher than national Slide 15: “Conclusions” Instructions Discuss each bullet on the screen. Use supporting as needed. Supporting Information Similarities: Food from approved sources is consistently one of the lowest occurring risk factors in Virginia as well as at the national level. Differences: Protection from contaminated equipment is occurring significantly higher in Virginia than nationally. Overall improper time/temperature documented in the Tidewater Region at a rate nearly 15% greater than the Virginia average. Transition “Let’s look at the differences between Virginia Regions and Virginia State.” (Click for next slide)

Conclusions (continued) Virginia Regions vs. Virginia State Differences: Improper holding time and temperature Tidewater region at a rate nearly 15% greater than the Virginia average Approved sources Tidewater region at a rate of 9.35% greater than Virginia average Slide 16: “Conclusions (continued)” Instructions Discuss each bullet on the screen. Transition “Now let’s look at the recommendations.” (Click for next slide)

Recommendations Further research needs to be completed to find the cause of the differences among risk factors improper holding time and temperature and protection from contamination in Virginia and the national level. Further research needs to be completed to ensure VDACS and FDA categorize and identify violations related to foodborne illness risk factors in the same way. Slide 17: “Recommendations” Instructions Discuss each bullet on the screen. Transition “Now I would like to acknowledge a few people.” (Click for next slide)

Acknowledgements The Virginia Department of Agriculture and Consumer Services (VDACS) Ryan Davis, Food Safety and Security Program Manager Pamela Miles, Food Safety and Security Program Supervisor Courtney Mickiewicz, Tidewater Regional Manager The International Food Protection Training Institute (IFPTI) Steve Steinhoff, Mentor Paul Dezendorf, Research Project Subject Matter Expert Cohort V Fellows Slide 18: “Acknowledgements” Instructions Acknowledge the individuals listed on the screen. Transition “Next we’ll take a few minutes for questions you may have.” (Click for next slide)

Nikeya Thomas Nikeya.Thomas@vdacs.virginia.gov Questions? Slide 19: “Questions?” Instructions Ask for questions and respond appropriately. Use additional information slides (see the Table of Contents on Slide 21) as needed to respond to questions. Clicking once will take you to a blank slide as a short pause before the Additional Information Table of Contents Transition (Click for next slide, if desired, or two clicks to go to the Additional Information Table of Contents) Nikeya Thomas Nikeya.Thomas@vdacs.virginia.gov

Slide 20: “Blank Slide” Instructions This slide is here as a short pause; the next slide is the Additional Information Table of Contents with links to the additional information slides. Transition (Click for next slide)

Additional Information Table of Contents Example: Contaminated Equipment Example: Improper Holding Time/Temperature Example: Protection from Contamination Slide 21: “Additional Information Table of Contents” Instructions Click on the link to access the additional information slides as needed; each slide has a hyperlinked button back to this slide, the Table of Contents. Transition (Click for next slide or click on the appropriate link on the slide)

Example: Contaminated Equipment Slide 22: “Example: Contaminated Equipment” Instructions Discuss the image on the screen. Transition (Click for next slide or click on “Return to Table of Contents” button on the screen) Return to Table of Contents

Example: Improper Holding Time/Temperature Slide 23: “Example: Improper Holding Time/Temperature” Instructions Discuss the image on the screen. Transition (Click for next slide or click on “Return to Table of Contents” button on the screen) Return to Table of Contents

Example: Protection from Contamination Slide 24: “Example: Protection from Contamination” Instructions Discuss the image on the screen. Transition (Click to exit presentation or click on “Return to Table of Contents” button on the screen) Return to Table of Contents