Building Program Capacity through Partnership and Innovation - Wiggins, Cameron...Dec 10, 2014 ·...
Transcript of Building Program Capacity through Partnership and Innovation - Wiggins, Cameron...Dec 10, 2014 ·...
Building Program Capacity through
Partnership and Innovation
Presentation to: FDA Southeast Regional Seminar
Presented by: Cameron Wiggins, MPH
Director, Food Service Program
Date: December 10, 2014
Group Activity
STEP 1: Select a number
STEP 2: Write your number down.
STEP 3: Multiply it by 2.
STEP 4: Add 12.
STEP 5: Divide by 2.
STEP 6: Subtract your original number from
current number.
STEP 7: Add 1.
Group Activity
Do you end up with the
number 7?
Group Activity
This mathematical formula can be
treated the same way as a food
service process. If the formula is
performed correctly, you should end
up with the number 7 and if a food
service process follows parameters
outlined in the Food Code a safe
product should result. The PROCESS
is very important because ultimately
it determines and affects the product
that you end up with.
Group Activity
W. Edwards Deming, the father of the
quality management movement once
stated, "We should work on our
process, not the outcome of our
processes.“
For example, we have a food item
that is out of temperature….it can be
discarded but if we don’t address the
PROCESS and why it happened, the
likelihood of it reoccurring is highly
probable/ more likely than not.
Preventing Foodborne Illness
FOOD SAFETY
IS A SHARED
RESPONSIBILITY
IS THIS A VIOLATION?
IS THIS A VIOLATION?
It Depends!! We are teaching our EHS to ask
questions to assess and determine compliance.
FDA BUILDING CAPACITY GRANT
• 2012-2015
• Facilitate long-term improvements
by building the inspection and
investigation capacity
– Training and Standardization
improvements
– Inspection and outbreak
investigation equipment
IMPACT Food Safety
• Didactic to Application-
based Training
• Risk based focus for
Standardization
(Coaching/Mentoring)
• Partnering to increase
knowledge/skills and
change behaviors
Knowledge
Sharing
Behavior
Changing
TRAINING
Application-Based Learning
2013 District Standard-Trainer
Seminar and Workshop
• Theme: Coaching and
Mentoring to Grow our EHS.
2014 District Standard-Trainer
Seminar and Workshop
• Theme: Refining and
Adding Value to the
Standardization
Process.
• FDA, DPH Legal Dept,
and Georgia Dept of
Agriculture
OUTBREAK INVESTIGATIONS AND
PARTNERSHIPS
Environmental Assessment
2014 Environmental Assessment courses
• Georgia Department of
Agriculture’s Rapid
Response Team and
Food Safety Division
• DPH Epidemiology
Section, and Public
Health Laboratory,
• CDC and FDA
EH Assessment courses
• Roles/Responsibilities
for Outbreak
Investigations
• Distributed kits
• Demonstrations
• Tools for detecting
contributing factors
• Interactive Group
Exercises
You are an EHS with the XYZ County Health Department. On an otherwise
uneventful day near the holidays, you receive a phone call from the owner
of a small, local restaurant named Simple Life Café on 11/21/2013 .
– Caller informs you that he catered a
meal for 200 employees at a local
business on November 20.
– The meal consisted of ham, turkey
and various side items. The meal
was served from 11:00am-12:00pm
at the warehouse.
– Today, he received a call from the
business owner informing him that a
large number of his employees were
out sick with diarrhea and vomiting.
INTERACTIVE LEARNING AND
ENGAGEMENT
Real-Time Assessment and Evaluation Tools
Participation and response
Low participation/
1 response
High participation/
1 response
Participation and response
Advantages
• High participation
• Entire class response
• Continual Assessment
and Evaluation
• Simulates gaming
100% Participation/Marginal Understanding
100% Participation/100% Understanding
BLENDED LEARNING
Innovative Ideas
THINKING OUT
OF THE BOX
Web-based Learning
• Instructional Design
• Course 1 – Conducting
Risk-Based Inspections:
Assessing Compliance
• Course 2 – Conducting
Risk-Based Inspections:
Prioritization and
Corrective Action
Mock Kitchen Activity Goals:
• Emphasize prioritizing
the inspection
• Real examples of
“Dynamic” and “Static”
activities
• Assess the ability to
identify potential risk
factors thru proper
questioning
Mock Kitchen
Short-term Impacts
• Significant improvements
– Continuing Education
– Standardization/Re-standardization
– Expanded Reach (more than 300
additional individuals)
• Significant cost savings for
districts
– Training and travel costs
– Equipment costs
Capacity
Building
Standardization
CDC and FDA
DPH
• Epi Section
• P. H. Lab
• Legal Dept.
GDA
• Seafood Safety
• Food Safety Div
Interns
Instructional
Designers
Annual
District Standard
Trainer seminar
Application-
based training/
Blended learning
IMPACT
Environmental
Assessment
Courses
Prerequisite course
requirements
Mentoring &
Coaching
Standardization Job
Aid for Candidates
Candidate
Assessment Job Aid
Ensuring Risk-
based inspection
focus
ANY QUESTIONS??