1. Susan Albert ALH 501 Health Promotion Disease Prevention Improving Food Safety Practices in the Workplace

2. Healthy People 2020 Objective “FS-6: (Developmental) Improve food safety practices associated with foodborne illness in foodservice and retail establishments” Outlook  10% increase  84,100 more workers

3. What is Food Safety? Global health issue Social determinants Physical determinants United States Food and Drug Administration (FDA)  Focus on prevention  Michael Taylor

4. Foodborne Illness Burden on public health Causes Each year  1 in 6 Americans (48 Million)  3,000 deaths 2006  1,270 foodborne disease outbreaks  27,634 cases of illness  11 deaths

5. Bacteria Responsible for Illnesses Campylobacter E. coli O157 Listeria Samonella Norovirus Toxoplasma (CDC, 2011)

6. Target Population Foodservice workers Goodall Hospital  Issues witnessed from experience  Mostly high school aged employees

7. Food Safety First! Icebreaker and verbal pretest Review (“The Safe Food Handler”) and Goodall Hospital Hand Washing Policy Demonstration  Gloves & hair net  Hand washing Right or wrong (images) Written post test

8. Verbal Pre-Test What food causes illness? Why is food safety important? When should you wash your hands? When should you change your gloves? When should you call out of work? How can you prevent cross contamination?

9. Right or Wrong Examples Image from:http://keysweekly.com/42/restaurant-review-by-margie-smith/http://keysweekly.com/42/restaurant-review-by-margie-smith/

10. Learning and Behavior Change Model Social Cognitive Theory (SCT) Image from: http://www.esourceresearch.orghttp://www.esourceresearch.org

11. Ten Constructs of SCT Behavioral capability Expectations Expectancies Locus of control Reciprocal determinism Reinforcement Self-control or self regulation Self efficacy Collective efficacy Emotional-coping response

12. References Aycicek, H., Aydogan, H., Kucukkaraaslan, A., Baysallar, M., & Basustaoglu. (2004). Assessment of the bacterial n contamination on hands of hospital food handlers. Food Control 15, 253-259. Bureau of Labor Statistics. (2010). U.S. Department of Labor, Occupational Outlook Handbook, 2012-13 Ed, Food Preparation Workers. Available from: http://www/bls.gov/ooh/food-preparation-and-serving/food-preparation-workers.htm http://www/bls.gov/ooh/food-preparation-and-serving/food-preparation-workers.htm Center for Disease Control and Prevention (CDC). (2011). CDC and Food Safety. Atlanta, Georgia: Author. Available from: www.cdc.gov/foodsafety/cdc-and-food-safety.htmlwww.cdc.gov/foodsafety/cdc-and-food-safety.html Cottrell, R.R., Girvan, J.T., McKenzie, J.F. (2012) Principles and Foundations of Health Promotion and Education, 5th ed. San Francisco: Pearson Benjamin Cummings. ISBN: 0780321734952 Fortin, N. (2011) The United States FDA food safety modernization act: the key new requirements. European Food & Feed Law Review, 6(5), 260-268 Juanjuan, S. (2012). The evolving appreciation of food safety. European Food & Feed Law Review, 7(2), 84-90. Sanlier, N., Bilici, S., Celik, B., & Memis, E. (2012). Food safety knowledge and practices of nursing students. Italian Journal of Food Science, 24(1), 86-93. U.S. Department of Health and Human Services (DHHS). (2012). Healthy People 2020 Topics Objectives 2020: Food Safety. Washington, DC: Author. Available from: www.healthypeople.gov/2020/topicsobjectives2020/overview.aspx?topicid=14 www.healthypeople.gov/2020/topicsobjectives2020/overview.aspx?topicid=14