Presentation on theme: "Environmental Health and Public Health Preparedness"— Presentation transcript:
1Environmental Health and Public Health Preparedness
2NACCHO, in collaboration with the Centers for Disease Control and Prevention (CDC).Disseminate lessons and best practices to the broader public health community.
3Overall OutcomesCollaboration between Hennepin County, Ramsey County and City of MinneapolisImproved environmental health capacity at the local level to respond to public health emergenciesEstablished systems that will support a coordinated and effective regional responseModel plans, tools, templates that can be shared
4Nine Grant Goals EH Emergency Response Plans Trained EH Staff Food operators better preparedFood safety alert systemShared data access and EH databasesEH Resource KitECHOSharing best-practice informationMass Care plan with American Red Cross
5Focus on Four Goals--in year one EH emergency preparedness plansTrained EH staffFood operators better preparedRisk communication to limited English populations
6Goal 1 EH Preparedness Plans Expand all-hazards Environmental Health Emergency Preparedness Plans to reflect common approaches for a regional responseTechnical Background InformationRevised preparedness plansDifferent models of plansJob action sheetsMutual aid agreements, as appropriateSharing informationDescribe general and specific response actions that EH personnel would be responsible for in an event
7Environmental Health Emergency Guidance Document Work in Progress Display OnlyPrepared by Twin Cities Metro Advanced Practice Center
8EH Emergency Guidance Document Describes general and specific response actions that EH personnel would be responsible for in an emergencyEach topical area includes:IntroductionEmergency Response ObjectivesPriority ActivitiesPractical Guidance Information
9Goal 2: Trained EH StaffTrain environmental health staff within Hennepin and Ramsey Counties with requisite knowledge to effectively respond to an environmental health emergency, and test that training
10Principles of Environmental Health Promote health and quality of lifeProtect the public from health hazardsProtect the environment from contamination
12Training Format Emergency Preparedness and Response Fundamentals Overview of Environmental Health PrinciplesCommunicating as a Key Role for EH ProfessionalsResponding to Emergency EventsMinimizing Health ImplicationsPutting Principles into PracticeScenario #1 - elemental mercury contamination.Scenario #2 - an ammonia release.Scenario #3 - a natural disaster (i.e., a tornado).
14Goal 2: What’s next? Roll out initial training Develop 1-2 advanced training curriculaProvide advanced trainingExercises to test training
15Goal 3: Prepared Food Operators Increase capacity within food establishments (retail and restaurants) to identify and respond to public health emergencies affecting food safetyDeveloped practice recommendationsSurvey of food establishmentsEmergency Handbook for Food ManagersTested materials and distributionTraining on food security
16Benchmark Survey: Purpose Assess food establishments’ emergency preparedness;Evaluate needs for emergency training content and delivery formats (including language options);Evaluate means of emergency info dissemination to food managers;Establish baseline measurements, to be used in measuring the effect of APC on food establishments’ emergency preparedness.
18Survey MethodsPhone survey of 379 establishments conducted 20 February to 07 April 2005Questionnaire developed by collaborative effort between Metro Team and Vashé ResearchStatistically designed; stratified random sampling
19Emergency Prep & Reporting Processes-Survey Results 1/2 of all restaurants and grocery stores claim to have an emergency plan in placeMost establishments claim to inspect food deliveries for evidence of tampering. However, primary focus is on inventory control/theft, rather than food safety.2/3 of establishments admit to have never had a fire drill.Food establishments have an overall preference for written materials for training.Almost all establishments want training materials in English, 42% of respondents would also like to have such materials in Spanish.
20Types of Emergencies to be Notified About Twin Cities Metro Area Total Food establishments are mostly interested in alerts pertaining directly to the food and water supply.Type of emergencies respondentwould want to hear aboutn=362Food contamination informationFood borne outbreaksActs of terrorism that affectthe food or water supplyFood recallsInformation about how to manage an emergencyFloods, storms and othernatural disastersPower outagesQ13. Which of the following types of emergencies would you like to be notified about if such a system were created? Base: Total respondents.
21Emergency Handbook for Food Managers – 3 Part Format Educational booklet for food managersDiscussion guide plus photo lessons (multiple languages) for training food workersDiscard or salvage guideFood security self inspection checklistFood safety self inspection checklistEmployee illness log
22Emergency Handbook for Food Managers-Goals Practical, relatively simple and low cost steps to keep food safeWho to callSteps to take first and recovery after an emergency
25Emergency Handbook for Food Managers-Topics Addressed Power OutageFireFlood or SewageWater DisruptionTornado & WindBioterrorismDirty BombChemical IncidentSolid Waste Service DisruptionPest ControlMaintain Food Safety in a DisasterClean Up After DisasterFood Security Checklist
27Conducting On-site Technical Assistance in Food Security ManagementProductsPersonnelPropertyOverwhelmingly receptiveMost never consider food securityEvery restaurant has one or two areas needing improvement
28Food SecurityRisk Management based on FDA guidelines for food retail and food service establishments.Voluntary self evaluationCreate awareness among diverse groups to identify low cost, practical steps to improve food security.
29Progress on Food Security Conducted 115 self evaluations with Food ManagersIntroduced the topic of food security to 950 Minneapolis food establishments.Met with local and state officials to introduce our approach to food security.Met with food trainers and nutritionists to create awareness and introduce our approach to food security.
30Results From Food Manager Survey Ranked themselves high for:Purchasing from Commercial suppliersKeeping records for product trace backRestricting Customers to public areasHaving proper lightingMonitoring truck shipmentsHaving alarms and security cameras as appropriateRanked themselves low for:Establishing a Food Security planTraining employees in food security and tamperingRestricting personal items in food preparation areasLocking and labeling hazardous materialsPlacing “Employees Only” signs on restricted areasMonitoring for unusual activity or packages
31Goal 7: ECHO [Emergency Community Health Outreach] Enhance capacities to provide rapid and appropriate risk communication to limited English-speaking populations regarding environmental health emergenciesPhone lineFaxTV showCommunity involvementWhat’s next?Liasions between the public health reisk communicators and the target communitiesEstablish a multicultural/multilingual message ECHO phone lineEducate key LPH leadership staff, environmental health staff and other riskcommunications spokespersons on environmental health emergency preparednessissues and messages
32Other Goals 4. Food safety alert system 5. Shared EH databases & common inspection data6. EH Resource Kit8. Sharing9. Mass Care plan with Red Cross.
33Goal 4: Food Safety Alert System Develop a common methodology to provide food establishments with time-sensitive public health emergency information.Convened IS staff from Minneapolis, Hennepin and RamseyCompleted inventory of basic EH data systems and types fpr all EH jurisdictionsExamining common databases
34Goal 5: Shared databases Develop protocols and obtain tools and equipment to allow shared access to EH databases of food service establishments to facilitate mutual aidExamine the benefits of common software program for EH inspections across the target service area to facilitate mutual aid and use of shared staff during an emergency response.
35Goal 6: EH Resource KitDevelop an Environmental Health Resource Kit of technical information for emergency response.Include resource materials and website locations with specific technical information for supervisors and field staff regarding potential scenarios.Capture information that already exists into one place, and develop new information, when needed.Scope of the proposed resource kitScan for existing information IConvene an advisory panelPrepare technical informationCompile and distribute the EH Resource Kit.Establish and document a system for keeping the EH Resource Kit information updated
36Goal 8: SharingShare newly created best practice information and materials for environmental health preparedness and response with others.Finished materials available thru NACCHOPoster at ASTHO/NACCHOPresentations at other meetingsCDs availableHandbook to be distributed to all high risk food establishments in Hennepin and Ramsey
37Goal 9: Mass Care PlanPrepare a Mass Care plan jointly with the local American Red Cross chapter(s)Prepare a coordinated mass care planDevelop Memorandums of Agreement with the ARC, as appropriate.Document the Mass Care plans jointly with the ARC
38How to Link EH and EP Clarify and describe roles for EH professionals Provide training for EH professionalsWrite EH emergency response plan integrated into county’s public health emergency response plan & the county’s emergency response planEngage EH front line staff in preparation and development of the EH emergency response planWrite topic specific incident action plansPlan for and conduct tabletops exercises & drills with emergency management staff and other response partners
39Further Information Hennepin County Saint Paul – Ramsey County Susan PalchickBrian GolobSaint Paul – Ramsey CountyZack HansenCheryl ArmstrongCity of MinneapolisCurt FernandezSusan Kulstad