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					National Integrated Food Safety
            Initiative

             Jodi P. Williams, PhD
              February 24, 2010
   Southern Region Program Leaders Meeting
         NIFA Transition
• All current CSREES authorities
  transferred to the new institute

• Led by a presidentially-appointed
  director
   National Institute of Food and
             Agriculture
                        INSTITUTE OF
                         YOUTH AND
                         COMMUNITY
                       DEVELOPMENT

                       INSTITUTE OF
                        BIOENERGY,
                        CLIMATE, and
                       ENVIRONMENT
     Director
Dr. Roger Beachy        INSTITUTE OF
                            FOOD
                      PRODUCTION AND
                       SUSTAINABILITY


                        INSTITUTE OF
                      FOOD SAFETY AND
                          NUTRITION
National Institute of Food and Agriculture
                  Institute of Food Safety
                        and Nutrition

                Ensuring a safe food supply
          Improving citizens’ health through nutrition
                Reducing childhood obesity
                  Improving food quality
            AFRI                      Food Safety Programs
Food Safety, Biological             Community Food Projects
Food Safety, Epi                    NIFSI
Food Safety: Food Protection        HATCH/Multistate
Human Nutrition, Obesity            Special Research Grants
                                    Federal Administration
 National Integrated Food
      Safety Initiative
• Supports projects that address
  selected priority issues in food safety

• Supports projects using an integrated
  approach
   – Research , Education, Extension
            Priority Areas: NIFSI
• Food safety education and training
  –   Consumers
  –   Farmers
  –   Industry
  –   Retail
• Fresh and fresh-cut fruits and vegetables
              Priority Areas: NIFSI
• New food processing technologies
• Food defense
   –   threat prevention
   –   threat response
   –   risk management
   –   communication
   –   public education
• Sources and persistence of microbial pathogens in
  meat, poultry, dairy, and fish, and applying control
  measures for reducing those pathogens
               Eligible Applicants
• Faculty from accredited 4-year colleges and
  universities

• Faculty from the 1994 Tribal Colleges

• Collaboration with other public and private
  groups and institutions is encouraged through
  subcontracts
              Collaborative Efforts
• Encourage collaboration
  – local, state, and Federal governments, professional
    associations, public or private organizations
• To improve communications with high risk,
  underserved and hard to reach audiences
  – Encourage collaborations
     • 1890 Land Grant Institutions
     • 1994 Land Grant Institutions
     • Hispanic Serving Institutions
            Integrated Programs
• At least 2 of the 3 components must be included
  in the program
  – Research and Education
  – Research and Extension
  – Education and Extension
• Programs should be multi-disciplinary, multi-
  institutional, and/or multi-state
• All of the components should be absolutely
  necessary to the successful outcome of the
  program
        Applied Research
• NIFSI focuses on applied research
    Basic vs. Applied Research
• Basic research focuses on developing new
  knowledge, new processes, or new
  technologies

• Applied research focuses on applying new
  knowledge, processes, or technologies
               Applied Research
• Applied Research
  –   Scientific or Laboratory Research
  –   Behavioral Research
  –   Educational Research
  –   Evaluative Research
  –   Survey Research
  –   Focus Group Research
  –   Message Development and Testing
                 Education
• Food safety education and training
  implemented in a formal classroom setting

• Includes elementary, secondary,
  undergraduate, graduate, or post-graduate
  education
                    Education
• All educational components must
  include
  – Evaluation tool – evaluate the
    effectiveness of the educational
    intervention in accomplishing intended
    objectives
                  Extension/Outreach
• Food safety education and training implemented in a
  non-formal setting
   – Includes industry and retail training and education
   – Development and distribution of educational materials
      •   Pamphlets
      •   Flyers
      •   Fact sheets
      •   Training curricula
      •   Videotapes
      •   Audiotapes
      •   CD-ROMS
      •   Interactive software
      •   Website development
      •   And a variety of other audiovisual and print media
           Extension/Outreach
• All extension intervention programs must
  include an evaluation of the effectiveness of
  the intervention in accomplishing the
  intended objectives
  – The focus should be on behavior change or
    adoption of safe practices as opposed to how
    many pamphlets, etc. were distributed
Examples of Current Awards


RESEARCH AND EXTENSION
FOOD SAFETY FOR FAMILIES WITH YOUNG
                  CHILDREN
  J. Albrecht, University of Nebraska, Lincoln

    Develop a multifaceted food safety educational
    approach to reach families with young children.
     The educational component will use a social
       marketing framework [(Social Marketing
      Assessment and Response Tool) SMART].
                        Objectives
• Conduct 6-8 focus groups -- food safety behavior,
  barriers and beliefs of the primary food handler from
  families with young children utilizing the constructs of the
  Health Belief Model.
• Develop a survey using the constructs of the Health
  Belief Model.
• Based on the results of the focus groups and survey, a
  multifaceted food safety educational program using
  many delivery methods, including technology, will be
  developed.
• Conduct an outcome based evaluation of the educational
  programming.
Dr. Ricke -- AN INTEGRATED SYSTEM APPROACH
TO REDUCE SALMONELLA IN ORGANIC AND ALL
   NATURAL POULTRY – University of Arkansas,
                    Fayetteville

  The overall goal of this project is to systematically
   fill gaps in our current knowledge on controlling
  microbial pathogens in natural and organic poultry
  and develop methods to reduce pathogens. This
       project encompasses small and large scale
                       operations.
       Salmonella in Organic Poultry
                 (cont’d)
• Conducting preharvest surveillance and
  epidemiology;
• Developing preharvest intervention strategies;
• Developing postharvest intervention strategies;
  and
• Conducting outreach activities (workshops and
  HACCP programs) for natural and organic
  poultry producers and processors
FOOD SAFETY COMPLIANCE AND DEVELOPMENT
  OF ONLINE TRAINING FOR HOT/COLD SELF-
SERVE BARS – Dr. Alvarado – Texas Tech University

        This proposal seeks to improve and
      standardize the food safety training in
       hot/cold self-serve bars and increase
     consumer confidence in the safety of the
            food supply at retail stores.
            Hot and Cold Self Serve Bars
                      (cont’d)
• Conduct an assessment on the current state of food safety
  compliance and practices in self-serve hot/cold bars in grocery stores
  at different locations throughout the USA
• Develop training modules to improve food handling behavior for
  hot/cold self-serve bars that complement SuperSafeMark training
• Conduct onsite training for retail food managers of select grocery
  stores and evaluate the training
• Conduct a re-assessment of the hot/cold self-serve bars following
  training and revise the modules based on the assessment
• Develop online educational training materials specific for hot/cold self-
  serve bars and make this training available for all grocery stores
• Develop information for consumers, in the form of signs and
  pamphlets,
        Special Emphasis Grants -
                  $6M
• Priority Areas

  – Safety of fresh and fresh-cut fruits and
    vegetables (2, $1M)
  – Antibiotic Resistance (2, $2M)
 Award Amounts and Duration
• Standard Grants - $600,000
  – 3 years
• Bridge Grants - $100,000
  – 2 years
• Conference Grants -- $50,000
  – 2 years
• Special Emphasis Grant -- $1.0M-$2.5 M
  – 4 years
       FY 2009 Award Statistics:
               NIFSI
•   $13.7M
•   94 Proposals Submitted
•   21 Awarded – 22% Success Rate
•   1 Special Emphasis Grant
    – Enhancing the Safety of Locally Grown
      Produce through Extension and Research –
      Colorado State University
              NIFSI Program Contacts
• Jan Singleton, PhD, RD
  – National Program Leader, Food Science and Food Safety
  – jsingleton@csrees.usda.gov
• Ram Rao, PhD
  – National Program Leader, Food Science and Food
    Technology
  – rrao@csrees.usda.gov
• Jodi P. Williams, PhD
  – Program Specialist, Food Science and Food Safety
  – jwilliams@csrees.usda.gov

				
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posted:8/18/2011
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