CFSEC 2019

Consumer Food Safety Education Conference

Conference Program

Conference Program

Welcome to the Conference Program page for From Consumers to Chefs: Food Safety Education Matters. This page will be updated as program sessions and speakers are confirmed. Register for the conference now! You can download a PDF of the schedule here.

On-Site Registration Times

  • Wednesday, March 6 – 7:30 a.m. to 5 p.m.
  • Thursday, March 7 – 7:30 a.m. to 6 p.m.
  • Friday, March 8 – 7:30 a.m. to 3 p.m.

March 6, 2019

March 7, 2019

8:30     Welcome & Opening Keynote

Opening Keynote: Chef Adam Glick
Cooking Up Adventures: Food On the Road & On the High Seas

9:30     Plenary: Federal Agency Research Share – What’s New and What’s Coming Up?

Federal Agency Research Share — What’s New & What’s Coming Up?

Our Federal agency partners from the USDA, FDA and the CDC will share recent research related to foodborne illness, consumer food handling behaviors and risky foods.

Speakers:

  • Carmen Rottenberg, Administrator, FSIS, USDA Office of Food Safety
  • Susan T. Mayne, Director, Center for Food Safety and Applied Nutrition, FDA
  • Robert Tauxe, Director, Division of Foodborne, Waterborne, and Environmental Diseases, CDC

11:00     Concurrent Breakout Sessions

  • Program Tools: Refresh Your Outreach Toolbox
    • Engaging Baking Food Safety Education – Presenters Sharon P Davis, Home Baking Association; Kent Juliot, Ardent Mills;Paige Smoyer, North American Millers Association
    • Food Safety Outreach for Farmers’ Market Consumers: Utilization of Both “Old-Fashioned” & Social Media Approaches – Presenter Kristen E. Gibson, University of Arkansas
    • Sharpening Your Farmers’ Market Food Safety Knowledge: Visual Tools & Social Media – Presenters Shannon Coleman, Iowa State University; Marissa Bunning, Colorado State University; Judy Harrison, University of Georgia; Elisa Schackelton, Colorado State University; Amy Simonne, University of Florida.
  • Safe Food Handling in Today’s Landscape
    • Home Food Preservation: What’s Old is New Again! – Presenters Andy Hirneisen, Penn State and Nicole McGeehan, Penn State
    • Cooking Up Cottage Food Safely – Presenters Katherine Brandt, U of Minnnesota and Suzanne Driessen, University of Minnesota
    • A Mixed-Methods Assessment of Consumers’ Risky Food Safety & Beef Safety Behaviors – Presenter Lily Yang, Virginia Tech
  • Know the Data: Modifying Approaches to Increase Consumer Engagement
    • Barriers & Motivators to Thermometer Use Among Food Workers & Consumers – Presenters Yaohua Feng, Purdue University and Christine Bruhn, University of California, Davis
    • Framing Messages to Motivate Consumers: Example for Thermometer Use – Presenters Sheri Cates, RTI International and Christopher Bernstein, USDA FSIS
    • Evaluating the Efficacy of a U.S. Department of Agriculture’s Educational Video on Consumer Thermometer Usage – Presenter Minh Duong, Virginia Tech
  • Show It!
    • Produce Safety Teaching Demonstrations – Presenter Suzanne Driessen, University of Minnesota
    • Spreading of Norovirus: When You Least Expect It — A Hands-on Demonstration – Presenter Trista Galivan, Louisana State University
    • Food Safety Word Splat – Presenter Rebecca Catalena, Auburn University

12:15     Lunch Keynote: Ellie Krieger, RD

Why TV Chefs Fall Short on Food Safety Messaging: Challenges & Opportunities
for Food Safety and the Media

1:30     Concurrent Breakout Sessions

  • Program Tools: Refresh Your Outreach Toolbox
    • Create Diversity in Community Food Safety Education: Practices in Kansas – Presenters Shijun Yan, Kansas State University and Autumn Shuck, Kansas Dept of Agriculture
    • FDA Food Safety Tools for Consumer Education – Presenter Kimberly Moore Smith, US FDA
    • Multi-Channel Communication Between Food Safety Specialist & Field Educators — Build the Toolbox – Presenter Wenqing Xu, Louisiana State University
  • Safe Food Handling in Today’s Landscape
    • Safe Food Handling Training for Restaurant Employees: Does Phrasing Make a Difference? – Presenter Karla Acosta, University of Houston
    • Sports Arena Volunteer Food Handlers: A Risky Business – Presenter Joel Reynolds, Niagara University
    • Through a Shopper’s Eyes: Understanding and Impacting Consumer Retail Food Safety Perceptions – Presenter Katrina Levine, NC State University
  • Know the Data: Modifying Approaches to Increase Consumer Engagement
    • The Story of Your Dinner: What’s Been Learned in Two Years of Consumer & Health Educator Engagement – Presenters Yaohua Feng, Perdue University and Eric Davis, FLM Harvest
    • Consumer Knowledge, Perceptions & Purchasing Behaviors Associated with Food Processing Technologies in the United States – Presenter Nicole Arnold, Virginia Tech
    • Using Data to Increase Usability of CDC’s Food Safety Website – Presenters Ashley Andujar, CDC; Karley Barber, CDC; Elizabeth Kurylo, CDC
  • Show It!
    • High Speed Hand Washing Helps Build Healthy Habits – Presenter Glenda Hyde, Oregon State University
    • Tick Tock Tom – Presenter Susan Hill, Auburn University

2:45 – 3:15   Poster Sessions (download PDF of posters here)

3:15     Plenary: At-Risk People — Action Plan to Engage Vulnerable Populations

At-Risk People — Action Plan to Engage Vulnerable Populations

We’ll help our audience go deeper in developing awareness of the needs and motivations of special vulnerable populations, including people with underlying chronic conditions such as diabetes.

Speakers:

  • Uche Akobundu, PhD, RD, Senior Director of Nutrition Strategy, Meals on Wheels America
  • Colleen Doyle, MS RD, Managing Director of Nutrition & Physical Activity, American Cancer Society
  • Sacha Uelmen, RDN CDE, Director of Nutrition, American Diabetes Association

4:30    Reception and Poster Sessions (download PDF of posters here)

6:00     Dinner Groups or Dinner on Your Own

March 8, 2019

8:30     Plenary: Illness Reporting — Is Increased Outreach Critical?

Illness Reporting: Is Increased Outreach Critical?

To better improve foodborne illness surveillance, state and local health agencies are implementing innovative outreach programs for consumers that include centralized illness reporting systems. We’ll talk about how the value of these systems in reducing the number of foodborne illnesses that go unreported.

Speakers:

  • Marijke Decuir, Minnesota Department of Health 

  • Jamie DeMent, Florida Department of Health

  • Steven Mandernach, AFDO Executive Director 

  • Kara Sewalk, Boston Children’s Hospital   

Moderator:

  • Joe Corby, PFSE Board Member

9:45     Concurrent Breakout Sessions

  • Program Tools: Refresh Your Outreach Toolbox
    • Assessment of Web-Based Game “Potluck Panic!” for Food Safety Awareness – Presenters Adrienne Shearer, University of Delaware and Kali Kniel, University of Delaware
    • Development of a Virtual Reality Training Platform for Food Safety Education – Presenter Ellen Thomas, RTI International
    • Reaching New Audiences Though Digital Media and Games – Presenters Barbara Chamberlin, New Mexico State University and Pamela N. Martinez, New Mexico State University
  • Safe Food Handling in Today’s Landscape
    • Keeping Your Meal Kit Safe in 3 Easy Steps – Presenter Ashley Miller
    • Integration of Food Safety in Environmental Sciences – Presenter Adrienne Shearer, University of Delaware
    • Strategies to Reach Television Chefs with Safe Handling Information – Presenter Christine Bruhn, University of California, Davis
  • Know the Data: Modifying Approaches to Increase Consumer Engagement
    • Improving Healthy Hand Hygiene Behaviors at Fairs: Food Safety Education That Works – Presenter B. Susie Craig, Washington State University
    • Investigating Cross-Contamination from Raw to Ready-to-Eat Foods During Consumer Meal Preparation – Presenter Margaret Kirchner, North Carolina State University
    • Investigating Handwashing Practices of Consumers During Meal Preparation: An Observational Approach – Presenter Lindsey Doring

11:15     Concurrent Breakout Sessions

  • Program Tools: Refresh Your Outreach Toolbox
    • Making Real Change by Learning From Game Developers: The Transformational Design Model – Presenter Barbara Chamberlin, New Mexico State University
    • Online Food Safety & Preservation Education Meets Society’s Demand – Presenters Jeanne Brandt, Oregon State University; Glenda Hyde, Oregon State University; Joey Peutz, University of Idaho
  • Safe Food Handling in Today’s Landscape
    • Identification of Older Adult Life-Cycle Factors that Impact Food Safety Perceptions & Practices – Presenter Ellen W. Evans, Cardiff Metropolitan University
    • Hispanic Audiences: How To Use Communications Resources To Convey Food Safety Education Messages for Spanish Speakers  – Presenter Janice Lopez-Munoz, USDA FSIS
    • Safe Food = Healthy Kids – Presenters Kara Lynch, Michigan State University; Lisa Treiber, Michigan State University; Eileen Haraminac, Michigan State University
  • Know the Data: Modifying Approaches to Increase Consumer Engagement
    • Development & Evaluation of the Science-Based “Don’t Wing It!” Safe Poultry Handling Campaign – Presenters Edgar Chambers IV, Kansas State University; Sheryl Cates, RTI International; Sandria Godwin
    • State Food Safety Agencies’ Use of Social Media – Presenter Jessica Badour, Georgia Dept of Agriculture
  • Know the Data: Modifying Approaches to Increase Consumer Engagement
    • Farm to Fork: Reducing the Risk of Microbial Contamination through Farmers’ Market Layouts – Presenter Karla Acosta, University of Houston
    • Consumer Awareness & Attitudes Towards Mechanically Tenderized Beef: An Exploratory Mixed-Methods Design – Presenter Lily Yang, Virginia Tech
    • Investigating Cross-Contamination to Fomite Surfaces in Consumer Kitchens – Presenter Margaret Kirchner, North Carolina State University

1:00     Lunch Plenary: Quick Talks — Three Challenging Topics in Consumer Food Safety Education

Quick Talks: Three Challenging Topics in Consumer Food Safety Education

Three experts take the stage for five minute talks on three challenging topics for food safety educators. Audience members will have the opportunity to engage the quick-talkers with potential solutions and further challenges.

Speakers:

  • Marisa Bunning, Colorado State University
  • Don Schaffner, Rutgers University
  • Michael Roberson, Publix Supermarkets

2:00     Introduction of Deputy Under Secretary Dr. Mindy Brashears by Barb Masters, Tyson

Closing Keynote: Dr. Mindy Brashears, USDA Deputy Under Secretary for Food Safety

2:15      Panel & Audience Participation

A Perfect Food Safety Storm: What Recent Experience Tells Us About Communication with Consumers

  • Mindy Brashears, USDA Deputy Under Secretary for Food Safety
  • Elizabeth Greene, Associate Director for Communication, Centers for Disease Control and Prevention
  • Hilary Thesmar, Senior Vice President Food Safety at Food Marketing Institute

3:00     Conference Closing