1. IFPTI Fellowship Cohort V: Research Presentation
Priya Nair
IFPTI Fellowship Cohort V: Research Presentation
Nikeya Thomas
ifpti.org
Slide 1: “IFPTI Fellowship Cohort V: Research—Nikeya Thomas”
Instructions
Introduce yourself, if not already introduced.
Greet the participants: “Good morning/afternoon.”
Transition
(Click for next slide)

2. Retail Food Establishment Risk Factors: Virginia vs. U.S. 2012-2013
Slide 2: “Retail Food Establishment Risk Factors: Virginia vs. U.S ”
Instructions
Introduce the study topic.
Identify your agency, if you haven’t already done so.
Transition
“Let’s talk about the background of the study.” (Click for next slide)
Nikeya Thomas
IFPTI 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 5U54FD ; 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.

3. Background
National Performance Review Report (1996): Identified foodborne illness as a significant health problem.
Slide 3: “Background”
Instructions
Discuss text and image on the screen.
Use supporting information as needed.
Supporting Information
78% of food borne illnesses were a result from risky food handling practices.
Which resulted in 48 million food borne illness annually.
Transition
“Let’s take a closer look at the five CDC risk factors.” (Click for next slide)
Image source:

4. Background (continued)
Centers for Disease Control and Prevention (CDC) Risk Factors
Risk Factors
Unapproved Sources
Inadequate Cooking
Improper Holding Time and Temperature
Poor Personal Hygiene
Protection from Contamination/ Contaminated Equipment
Slide 4: “Background (continued)”
Instructions
Discuss each risk factor on the screen.
Transition
“Let’s talk about the risk factor study.” (Click for next slide)

5. Background (continued)
U. S. Food and Drug Administration (FDA): Risk Factor Study
Objective:
Improve food preparation practices.
Improve food employee behaviors in retail food establishments.
Slide 5: “Background (continued)”
Instructions
Discuss each bullet on the screen.
Use supporting information as needed.
Supporting Information
Includes all five Centers for Disease Control and Prevention (CDC) risk factors.
Also monitors sanitation, processes, labeling, vulnerability assessment, and training.
Together this forms comprehensive food safety program.
Also provides surveillance data for compiling reports.
Transition
“Let’s talk more specifically about Virginia.” (Click for next slide)

6. Background (continued)
Virginia
Standardized inspection reports.
Updated reporting system to capture risk factor data.
Slide 6: “Background (continued)”
Instructions
Discuss each bullet on the screen.
Transition
“Now let’s review the Problem Statement.” (Click for next slide)
Image source:

7. Problem Statement
The differences between national and Virginia rates of the five risk factors found in high risk retail food establishments is unknown.
Slide 7: “Problem Statement”
Instructions
Introduce problem statement.
Transition
“Let’s review the research questions.” (Click for next slide)

8. Research Questions
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?
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?
Slide 8: “Research Questions”
Instructions
Introduce the research questions [don’t read them word for word].
Use supporting information as needed.
Supporting Information
Winter
Spring
Summer
Fall
3 months
4 months
9 months
12 months or greater
Unknown
Transition
“Let’s talk about the methodology used in the study.” (Click for next slide)

9. Methodology Criteria Inspection reports from VDACS database
High risk retail establishments
Full inspections completed in 2012 – 2013
Slide 9: “Methodology”
Instructions
Discuss each bullet on the screen.
Use supporting information as needed.
Supporting Information
This study examined high risk retail establishments in Virginia Department of Agriculture inspections database from September 1, 2012 to August 31, 2013.
Retail Food Stores: Delis; meat departments; seafood departments; produce departments.
High Risk inspections.
Full Inspections.
Transition
“Let’s continue our discussion regarding the methodology.” (Click for next slide)

10. Methodology (continued)
774 inspections reports met the criteria
Reviewed 50% (387) of the reports
Slide 10: “Methodology (continued)”
Instructions
Discuss each bullet on the screen.
Transition
“Now we’ll look at the comparison studies as part of the methodology.” (Click for next slide)
Source:

11. Methodology (continued)
Comparison Study
The national level completed by FDA vs. Virginia
Three VDACS regions (Tidewater, Southwest, Northern Virginia) vs. Virginia’s state wide average
Slide 11: “Methodology (continued)”
Instructions
Discuss each bullet on the screen.
Transition
“Let’s discuss the results.” (Click for next slide)
Image source:

12. Results Slide 12: “Results” Instructions
Discuss the graph on the screen.
Transition
“Let’s look at additional results from the study.” (Click for next slide)

13. 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 13: “Results (continued)”
Instructions
Discuss the table on the screen.
Transition
“Let’s look at the percentage of risk factor occurrences.” (Click for next slide)

14. Results (continued) Slide 14: “Results (continued)” Instructions
Discuss the graph on the screen.
Transition
Let’s look at the conclusions for national vs. Virginia.” (Click for next slide)

15. National (FDA) vs. Virginia Differences:
Conclusions
National (FDA) vs. Virginia
Differences:
Improper holding time and temperature
Virginia 20% higher than national
Protection from contamination
Virginia is 50% higher than national
Slide 15: “Conclusions”
Instructions
Discuss each bullet on the screen.
Use supporting as needed.
Supporting Information
Similarities: Food from approved sources is consistently one of the lowest occurring risk factors in Virginia as well as at the national level.
Differences: Protection from contaminated equipment is occurring significantly higher in Virginia than nationally.
Overall improper time/temperature documented in the Tidewater Region at a rate nearly 15% greater than the Virginia average.
Transition
“Let’s look at the differences between Virginia Regions and Virginia State.” (Click for next slide)

16. Conclusions (continued)
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
Slide 16: “Conclusions (continued)”
Instructions
Discuss each bullet on the screen.
Transition
“Now let’s look at the recommendations.” (Click for next slide)

17. Recommendations
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.
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.
Slide 17: “Recommendations”
Instructions
Discuss each bullet on the screen.
Transition
“Now I would like to acknowledge a few people.” (Click for next slide)

18. Acknowledgements
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
The International Food Protection Training Institute (IFPTI)
Steve Steinhoff, Mentor
Paul Dezendorf, Research Project Subject Matter Expert
Cohort V Fellows
Slide 18: “Acknowledgements”
Instructions
Acknowledge the individuals listed on the screen.
Transition
“Next we’ll take a few minutes for questions you may have.” (Click for next slide)

19. Nikeya Thomas Nikeya.Thomas@vdacs.virginia.gov
Questions?
Slide 19: “Questions?”
Instructions
Ask for questions and respond appropriately.
Use additional information slides (see the Table of Contents on Slide 21) as needed to respond to questions.
Clicking once will take you to a blank slide as a short pause before the Additional Information Table of Contents
Transition
(Click for next slide, if desired, or two clicks to go to the Additional Information Table of Contents)
Nikeya Thomas

20. Slide 20: “Blank Slide”
Instructions
This slide is here as a short pause; the next slide is the Additional Information Table of Contents with links to the additional information slides.
Transition
(Click for next slide)

21. Additional Information Table of Contents
Example: Contaminated Equipment
Example: Improper Holding Time/Temperature
Example: Protection from Contamination
Slide 21: “Additional Information Table of Contents”
Instructions
Click on the link to access the additional information slides as needed; each slide has a hyperlinked button back to this slide, the Table of Contents.
Transition
(Click for next slide or click on the appropriate link on the slide)

22. Example: Contaminated Equipment
Slide 22: “Example: Contaminated Equipment”
Instructions
Discuss the image on the screen.
Transition
(Click for next slide or click on “Return to Table of Contents” button on the screen)
Return to Table of Contents

23. Example: Improper Holding Time/Temperature
Slide 23: “Example: Improper Holding Time/Temperature”
Instructions
Discuss the image on the screen.
Transition
(Click for next slide or click on “Return to Table of Contents” button on the screen)
Return to Table of Contents

24. Example: Protection from Contamination
Slide 24: “Example: Protection from Contamination”
Instructions
Discuss the image on the screen.
Transition
(Click to exit presentation or click on “Return to Table of Contents” button on the screen)
Return to Table of Contents