Presentations Pre-Conference Workshops Thursday, March 7th Federal Agency Research Share – What’s New and What’s Coming Up? Food Safety and Inspection Service – Protecting Public Health and Preventing Foodborne Illness Food Safety Outreach for Farmers Market Consumers Sharpening Your Farmer’s Market Food Safety Knowledge: Visual Tools & Social Media One Page List of Resources Home Food Preservation: What’s Old is New Again Cooking up Cottage Food Safely Barriers & Motivators to Thermometer Use Among Food Workers & Consumers Framing Messages to Motivate Consumers – Example for Thermometer Use Spreading of Norovirus – When You Least Expect It Why TV Chefs Fall Short on Food Safety Create Diversity in Community Food Safety Education – Practices in Kansas FDA Food Safety Tools for Consumer Education Multi Channel Communication Between Food Safety Specialist & Field Educators Safe Food Handling Training for Restaurant Employees Through a Shopper’s Eyes – Understanding and Impacting Consumer Retail Food Safety Perceptions The Story of Your Dinner: What’s Been Learned in Two Years of Consumer & Health Educator Engagement High Speed Hand Washing Helps Build Healthy Habits Safe Food = Healthy Kids At-Risk People: Diabetes and Food Safety At-Risk People: Food Safety Risks for Older Adults Friday, March 8th Illness Reporting – Minnesota Foodborne & Waterborne Illness Hotline Illness Reporting – Florida’s Online Foodborne Illness Complaints Making Real Change Learning from Game Developers – The Transformational Design Model Strategies to Reach Television Chefs Farm to Fork – Reducing the Risk of Microbial Contamination through Farmers’ Market Layout Hispanic Audiences – How to Use Communications Resources to Convey Food Safety Education Messages for Spanish Speakers Online Food Safety and Preservation Education Meets Society’s Demand Closing Keynote – Dr. Mindy Brashears
