Evaluating Interventions to Improve Food Safety Practices across NYC Restaurants and Mobile Food Vendors

评估改善纽约市餐厅和流动食品供应商食品安全实践的干预措施

• 批准号: 9766161
• 负责人: Wendy McKelvey
• 金额: $ 19.25万
• 依托单位: FUND FOR PUBLIC HEALTH IN NEW YORK, INC.
• 依托单位国家: 美国
• 财政年份: 2015
• 资助国家: 美国
• 起止时间: 2015-09-30 至 2020-09-29
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/9766161
• 关键词: Evaluating; Interventions; Improve; Food; Safety

 DESCRIPTION (provided by applicant): Improper food handling practices in the food service setting are important risk factors for foodborne illness. New Yorkers eat out nearly one billion times each year, and two-thirds eat meals from a restaurant, deli, coffee shop or bar at least once per week, so the potential public health impact of unsafe food handling practices in New York City (NYC) restaurants is enormous. NYC is home to over 24,000 restaurants and 5000 mobile vendors. The NYC Department of Health & Mental Hygiene is responsible for permitting and inspecting these entities for compliance with food safety and hygiene rules. With support from CDC EHS-Net, we will develop and evaluate a series of food safety interventions to be distributed to the NYC food service industry. We will use data collected during routine inspections to inform content of interventions and assist in targeting the poorest performing restaurants. We will integrate a systematic collection of environmental assessment data into our foodborne outbreak investigation protocol to better understand the environmental factors associated with foodborne illness. These data will be reported to the National Voluntary Environmental Assessment Information System to support national surveillance initiatives. We will also participate in multisite food safety studies proposed by CDC EHS-Net. We will promote food safety in NYC restaurants and mobile food vending settings using three types of interventions: 1) restaurant operator and food worker education, 2) enhanced training of Health Department inspectors who educate operators during inspections, and 3) regulations and policies. We will evaluate the effectiveness of the food safety promotion tools in use in NYC to inform restaurant and mobile vending food safety programs both in NYC and nationally.

 描述（由申请人提供）：食品服务环境中不当的食品处理做法是导致食源性疾病的重要风险因素。纽约人每年外出就餐近十亿次，其中三分之二的人在餐馆、熟食店、咖啡店或餐厅用餐。酒吧每周至少一次，因此纽约市 (NYC) 餐厅的不安全食品处理做法对公共健康的潜在影响是巨大的，纽约市有超过 24,000 家餐厅和 5000 家流动摊贩。健康与心理卫生部门负责许可和检查这些实体是否遵守食品安全和卫生规则。在 CDC EHS-Net 的支持下，我们将制定和评估一系列食品安全干预措施，分发给纽约市食品服务行业。我们将利用例行检查期间收集的数据来告知干预措施的内容，并协助针对表现最差的餐厅。我们将把系统收集的环境评估数据纳入我们的食源性疾病爆发调查方案中，以更好地了解与食源性疾病相关的环境因素。数据将上报国家支持国家监测计划的自愿环境评估信息系统 我们还将参与 CDC EHS-Net 提出的多地点食品安全研究 我们将使用三种干预措施促进纽约市餐厅和流动食品售卖场所的食品安全：1) 餐厅经营者。和食品工人教育，2) 加强对在检查期间对操作人员进行教育的卫生部门检查员的培训，以及 3) 我们将评估纽约市使用的食品安全促进工具的有效性，以告知餐厅和移动售货食品安全计划。在纽约市和全国范围内。