1. 2016 FDA Foodborne Illness Risk Factor Study at FCHD
David A. Crum, DVM
Fairfax County Health Department (FCHD) – David Lawrence, Environmental Health Specialist III
INTRODUCTION
BACKGROUND
For
every
one
unit
change
in
the
standard
deviation
of
life
purpose
and
satisfaction,
there
will
be
a
positive
0.486
unit
change
in
the
quality
of
life
in
the
past
month
when
controlling
for
the
standard
REFERENCES
WORK
SUMMARY
CRITICAL
REFLECTION
The
responsibilities
of
the
internship
entailed
assisting
the
FDA
Grant
Project
Coordinator
with
data
entry
and
analytics
for
the
2016
Foodborne
Illness
Risk
Factor
Study
conducted
by
the
Fairfax
County
Health
Department
Environmental
Health
Staff.
The
Practicum
Objectives
were
the
following:
1. Obtain
data
analytics
of
restaurant
compliance
regarding
risk
factors
for
foodborne
illness
based
on
the
2016
Foodborne
Illness
Risk
Factor
Survey
Update
Collection
Form.
2. Assist
with
entering
the
data
collected
by
the
2016
Foodborne
Illness
Risk
Factor
Survey.
3. Assist
with
formulating
a
report
on
the
trends
of
the
occurrence
of
risk
factors
in
food
service
establishments
based
on
the
compiled
results
collected
from
the
2016
Foodborne
Illness
Risk
Factor
Survey.
Fairfax
County
Health
Department
Vision:
• Healthy
People
in
Healthy
Communities
Mission:
• Protect,
Promote
and
Improve
Health
and
Quality
of
Life
for
All
in
Our
Community
Values:
• Customer
Service,
Respect,
Integrity,
Making
a
Difference,
Excellence
The
Voluntary
National
Retail
Food
Regulatory
Program
Standards
• Created
by
the
FDA
in
1996
to
“oversee
the
operation
and
management
of
a
retail
food
regulatory
program
and
focus
on
the
reduction
of
foodborne
illness
risk
factors
through
the
application
of
effective
active
managerial
control
intervention
strategies”.
• Standard
9
entails
program
assessment
and
mandates
that
a
Risk
Factor
Study
be
conducted
every
5
years
to
identify
risk
factors
areas
that
“require
priority
attention
and
evaluate
trends
over
time
to
assess
progress
towards
the
reduction
the
occurrence
of
foodborne
illness
factors”.
The
information
from
the
Risk
Factor
Study
can
be
used
for
several
purposes.
• Helps
local
municipalities
to
identify
risk
factors
that
require
immediate
attention
in
their
jurisdiction.
• Provide
valuable
information
in
regards
to
resource
allocation
and
lead
to
improvements
regarding
foodborne
illness
prevention
program
implementation.
• Enhance
uniformity
within
and
between
regulatory
agencies
and
improve
industry
and
food
protection
programs
as
a
whole.
All
project
goals
and
deliverables
were
presented
within
the
timeframe
established
at
the
start
of
the
internship.
• Developed,
maintained,
and
finalized
the
data
set
that
was
obtained
from
2016
Foodborne
Illness
Risk
Factor
Study
data
collected
in
the
field
by
health
specialists.
• Analyzed
trends
and
obtained
the
necessary
information
for
modification
of
current
practices
and
future
policy
development.
• Assisted
with
the
formulation
of
the
report
that
will
convey
this
information
to
the
senior
staff
and
policy
makers
at
the
Fairfax
County
Health
Department
and
Fairfax
County
Government.
2016
RISK
FACTOR
STUDY
RESULTS
2005-­‐2016
RISK
FACTOR
STUDY
TRENDS
Objective
#3:
• Formulation
of
the
report
based
on
the
findings
of
The
2016
Foodborne
Illness
Risk
Factor
Study
required
aspects
of
critical
thinking
and
analysis
in
order
to
make
inferences
and
draw
conclusions
from
the
qualitative
and
quantitative
data.
• Principles
of
strategic
planning
were
utilized
to
develop
community
based
initiatives.
• Effective
communication
and
presentation
skills
were
required
to
convey
the
necessary
information
to
stakeholder
and
policymakers.
RELEVANT
GCH
COUREWORK
• GCH
600:
Health
Promotion
Methods
• GCH
601:
Introduction
to
Biostatistics
• GCH
691:
Project
Management
in
Public
Health
• GCH
712:
Introduction
to
Epidemiology
• GCH
762:
Environmental
Epidemiology
• GCH
804:
Advanced
Quantitative
Data
Analysis
Methods
for
Health
Care
Research
I
This
experience
at
the
Fairfax
County
Health
Department
was
a
great
success.
• Provided
the
opportunity
to
utilize
the
skill
sets
acquired
in
pursuit
of
a MPH
and
apply
them
in
a
practical
situation.
• Opportunity
to
network
and
develop
contacts
that
will
assist
with
the
transition
from
clinical
veterinary
practice
to
the
public
health
field.
Fairfax
County
Health
Department
Website.
http://www.fairfaxcounty.gov/hd/.
Food
and
Drug
Administration
Website.
Voluntary
National
Retail
Food
Regulatory
Program
Standards.
http://www.fda.gov/Food/GuidanceRegulation/RetailFoo
dProtection/ProgramStandards/ucm245409.htm.
CRITICAL
REFLECTION
WHY
CONDUCT
THE
RISK
FACTOR
STUDY?
CONCLUSIONS
Objective
#1:
• The
2016
Foodborne
Illness
Risk
Factor
Study
utilized
aspects
of
public
health
administration
by
employing
a
county
wide
approach
to
address
the
specific
public
health
issue
of
foodborne
illness.
• Scientific
knowledge
principles
were
utilized
through
the
use
of
a
standardized
data
collection
form
and
highly
trained
staff
to
collect
the
data.
• Communication
of
a
shared
public
health
vision
was
achieved
by
explaining
the
importance
of
the
Risk
Factor
Study
and
reduction
of
foodborne
illness
risk
factors
to
the
establishments
that
were
included
in
the
survey.
Objective
#2:
• Database
development,
data
entry
and
data
management
required
the
effective
use
of
project
management
principles
and
practices
to
ensure
that
the
project
remained
on
task
and
time.
• Team
leadership
and
management
skills
were
needed
to
address
the
multidisciplinary
issue
of
foodborne
illness
prevention.