IFPTI Fellowship Cohort V: Research Presentation

Priya Nair 2015-2016

IFPTI Fellowship Cohort V: Research Presentation

Nikeya Thomas 2015-2016

ifpti.org

Slide 2 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013

Nikeya Thomas IFPTI 2015-2016 Fellow

Virginia Department of Agriculture and Consumer Services (VDACS)

Funding for this program was made possible, in part, by the Food and Drug Administration through grant 5U54FD004324-05; views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government.

Slide 3 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

National Performance Review Report (1996): Identified foodborne illness as a significant health problem.

Background

Image source: http://www.seattleorganicrestaurants.com/vegan-whole-food/images/foodborne-illnesses.jpg

Slide 4 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Centers for Disease Control and Prevention (CDC) Risk Factors

Background (continued)

Risk Factors

Unapproved Sources

Inadequate Cooking

Improper Holding Time

and Temperature

Poor Personal Hygiene

Protection from Contamination/ Contaminated

Equipment

Slide 5 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

U. S. Food and Drug Administration (FDA): Risk Factor Study

• Objective:

– Improve food preparation practices.

– Improve food employee behaviors in retail food establishments.

Background (continued)

Slide 6 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

• Virginia

– Standardized inspection reports.

– Updated reporting system to capture risk factor data.

Background (continued)

Image source: http://productivedentist.com/wp-content/uploads/2015/03/Kari-Miller-3-Reports.jpg

Slide 7 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

The differences between national and Virginia rates of the five risk factors

found in high risk retail food establishments is unknown.

Problem Statement

Slide 8 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

1. What are the differences between the rates of occurrence of CDC risk factors in Virginia and those documented in the 2009 national survey by the FDA?

2. What are the differences among the CDC risk factors in the three VDACS regions (Northern Virginia, Southwest, and Tidewater) as compared with the Virginia average?

Research Questions

Slide 9 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

• Criteria

– Inspection reports from VDACS database

– High risk retail establishments

– Full inspections completed in 2012 – 2013

Methodology

Slide 10 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

• 774 inspections reports met the criteria

• Reviewed 50% (387) of the reports

Methodology (continued)

Source: https://www.adelantelive.com/wp-content/uploads/Recap-Reporting-Adelante-Live-Blog.jpg

Slide 11 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Comparison Study

• The national level completed by FDA vs. Virginia

• Three VDACS regions (Tidewater, Southwest, Northern Virginia) vs. Virginia’s state wide average

Methodology (continued)

Image source: www.vdacs.virginia.gov/

Slide 12 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Results

0.00% 20.00% 40.00% 60.00% 80.00%

Approved Sources

Improper Holding Time/Temperature

Improper Cooking

Protection from Contamination/ Contaminated Equipment

Personal Hygiene

Percentage of Risk Factors VA vs. National

National Level Virginia State

Slide 13 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Results (continued)

Risk Factors Virginia National

Approved Sources 12.05% 4.30%

Improper Holding Time/Temperature 37.09% 50.80%

Improper Cooking .80% 9.00%

Protection from Contamination/ Contaminated Equipment 67.90% 18.80%

Personal Hygiene 8.46% 20.50%

Slide 14 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Results (continued)

0.0% 20.0% 40.0% 60.0% 80.0%

Approved Sources

Improper Holding Time/Temperature

Improper Cooking

Protection from Contamination/ Contaminated Equipment

Personal Hygiene

Percentage of Risk Factor Occurrences

Virginia State Southwest Tidewater NOVA

Slide 15 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

National (FDA) vs. Virginia

• Differences:

– Improper holding time and temperature

• Virginia 20% higher than national

– Protection from contamination

• Virginia is 50% higher than national

Conclusions

Slide 16 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Virginia Regions vs. Virginia State • Differences:

– Improper holding time and temperature • Tidewater region at a rate nearly 15% greater

than the Virginia average – Approved sources

• Tidewater region at a rate of 9.35% greater than Virginia average

Conclusions (continued)

Slide 17 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

1. Further research needs to be completed to find the cause of the differences among risk factors improper holding time and temperature and protection from contamination in Virginia and the national level.

2. Further research needs to be completed to ensure VDACS and FDA categorize and identify violations related to foodborne illness risk factors in the same way.

Recommendations

Slide 18 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

• The Virginia Department of Agriculture and Consumer Services (VDACS) – Ryan Davis, Food Safety and Security Program Manager

– Pamela Miles, Food Safety and Security Program Supervisor

– Courtney Mickiewicz, Tidewater Regional Manager

• International Food Protection Training Institute (IFPTI) – Steve Steinhoff, Mentor

– Paul Dezendorf, Research Project Subject Matter Expert

– Cohort V Fellows

Acknowledgements

Slide 19 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Questions?

Nikeya Thomas Nikeya.Thomas@vdacs.virginia.gov

Slide 20 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Slide 21 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

1. Example: Contaminated Equipment

2. Example: Improper Holding Time/Temperature

3. Example: Protection from Contamination

Additional Information Table of Contents

Slide 22 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Example: Contaminated Equipment

Return to Table of Contents

Slide 23 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Example: Improper Holding Time/Temperature

Return to Table of Contents

Slide 24 “Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013”

Example: Protection from Contamination

Return to Table of Contents