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??