National integrated food safety initiative
Download
1 / 29

National Integrated Food Safety Initiative - PowerPoint PPT Presentation


  • 310 Views
  • Updated On :

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.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'National Integrated Food Safety Initiative' - albert


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
National integrated food safety initiative l.jpg

National Integrated Food Safety Initiative

Jodi P. Williams, PhD

February 24, 2010

Southern Region Program Leaders Meeting


Nifa transition l.jpg
NIFA Transition

  • All current CSREES authorities transferred to the new institute

  • Led by a presidentially-appointed director




Slide5 l.jpg

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, Biological

Food Safety, Epi

Food Safety: Food Protection

Human Nutrition, Obesity

Food Safety Programs

Community Food Projects

NIFSI

HATCH/Multistate

Special Research Grants

Federal Administration


National integrated food safety initiative6 l.jpg
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 l.jpg
Priority Areas: NIFSI

  • Food safety education and training

    • Consumers

    • Farmers

    • Industry

    • Retail

  • Fresh and fresh-cut fruits and vegetables


Priority areas nifsi8 l.jpg
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 l.jpg
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 l.jpg
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 l.jpg
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 l.jpg
Applied Research

  • NIFSI focuses on applied research


Basic vs applied research l.jpg
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 research14 l.jpg
Applied Research

  • Applied Research

    • Scientific or Laboratory Research

    • Behavioral Research

    • Educational Research

    • Evaluative Research

    • Survey Research

    • Focus Group Research

    • Message Development and Testing


Education l.jpg
Education

  • Food safety education and training implemented in a formal classroom setting

  • Includes elementary, secondary, undergraduate, graduate, or post-graduate education


Education16 l.jpg
Education

  • All educational components must include

    • Evaluation tool – evaluate the effectiveness of the educational intervention in accomplishing intended objectives


Extension outreach l.jpg
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 outreach18 l.jpg
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


Research and extension l.jpg

Examples of Current Awards

Research and extension


Food safety for families with young children j albrecht university of nebraska lincoln l.jpg

FOOD SAFETY FOR FAMILIES WITH YOUNG CHILDRENJ. 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 l.jpg
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.


Slide22 l.jpg

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 l.jpg
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


Slide24 l.jpg

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 l.jpg
Hot and Cold Self Serve Bars (cont’d) FOR HOT/COLD SELF-SERVE BARS

  • 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 l.jpg
Special Emphasis Grants - $6M FOR HOT/COLD SELF-SERVE BARS

  • Priority Areas

    • Safety of fresh and fresh-cut fruits and vegetables (2, $1M)

    • Antibiotic Resistance (2, $2M)


Award amounts and duration l.jpg
Award Amounts and Duration FOR HOT/COLD SELF-SERVE BARS

  • 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 l.jpg
FY 2009 Award Statistics: NIFSI FOR HOT/COLD SELF-SERVE BARS

  • $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 l.jpg
NIFSI Program Contacts FOR HOT/COLD SELF-SERVE BARS

  • Jan Singleton, PhD, RD

  • Ram Rao, PhD

  • Jodi P. Williams, PhD


ad