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
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 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 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 • 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 • firstname.lastname@example.org • Ram Rao, PhD • National Program Leader, Food Science and Food Technology • email@example.com • Jodi P. Williams, PhD • Program Specialist, Food Science and Food Safety • firstname.lastname@example.org