Schedule at a Glance
March 6, 2019
Pre-Conference Workshops
On-site registration
March 7, 2019
8:30 Welcome and Opening Keynote
9:30 Plenary: Federal Agency Research Share — What’s New & What’s Coming Up?
11:00 Concurrent Breakout sessions
12:15 Lunch Keynote: Ellie Krieger
1:30 Concurrent Breakout sessions
3:15 Plenary: At-Risk People — Action Plan to Engage Vulnerable Populations
4:30 Reception
March 8, 2019
8:30 Plenary: Illness Reporting — Is Increased Outreach Critical?
9:45 Concurrent Breakout sessions
11:15 Concurrent Breakout sessions
1:00 Lunch Plenary: Quick Talks — Three Challenging Topics in Consumer Food Safety Education
2:00 Keynote
3:00 Conference closing
The co-chairs of From Consumers to Chefs: Food Safety Education Matters are Hilary Thesmar, Senior Vice President, Food Marketing Institute, and Mike Robach, former Vice President, Corporate Food Safety and Regulatory Affairs, Cargill.
Interested in Sponsoring the Conference and support health and food safety educators? Contact Shelley Feist, Executive Director of the Partnership for Food Safety Education 202-220-0651.
Plenary Sessions
March 7, Thursday, 9:30 am – 10:45 am
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.
March 7, Thursday, 3:15 pm – 4:30 pm
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 like diabetes.
March 8, Friday, 8:30 am – 9:30 am
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.
March 8, Friday, 1:00 pm – 1:45 pm
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.
Concurrent Sessions
March 7, Thursday, 11:00 am – 12:15 pm
Program Tools: Refresh Your Outreach Toolbox
- Food Safety Outreach for Farmers Market Consumers: Utilization of Both “Old-Fashioned” & Social Media Approaches
- Sharpening Your Farmers’ Market Food Safety Knowledge: Visual Tools & Social Media
Safe Food Handling in Today’s Landscape
- Home Food Preservation: What’s Old is New Again!
- Cooking Up Cottage Food Safely
- A Mixed-Methods Assessment of Consumers’ Risky Food Safety & Beef Safety Behaviors
Know the Data: Modifying Approaches to Increase Consumer Engagement
- Barriers & Motivators to Thermometer Use Among Food Workers & Consumers
- Framing Messages to Motivate Consumers: Example for Thermometer Use
- Evaluating the Efficacy of a U.S. Department of Agriculture Educational Video on Consumer Thermometer Usage
Show It!
- Produce Safety Teaching Demonstrations
- Spreading of Norovirus: When You Least Expect It — A Hands-on Demonstration
- Food Safety Word Splat
March 7, Thursday, 1:30 pm – 2:45 pm
Program Tools: Refresh Your Outreach Toolbox
- 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 — Build the Toolbox
Safe Food Handling in Today’s Landscape
- Safe Food Handling Training for Restaurant Employees: Does Phrasing Make a Difference?
- Sports Arena Volunteer Food Handlers: A Risky Business
- Through a Shopper’s Eyes: Understanding & Impacting Consumer Retail Food Safety Perceptions
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
- Consumer Knowledge, Perceptions & Purchasing Behaviors Associated with Food Processing Technologies in the United States
- Using Data to Increase Usability of CDC’s Food Safety Website
Show It!
- High-Speed Hand Washing Helps Build Healthy Habits
- Engaging Baking Food Safety Education
- Tick Tock Tom
March 8, Friday, 9:45 am – 11:00 am
Program Tools: Refresh Your Outreach Toolbox
- Assessment of Web-Based Game “Potluck Panic!” for Food Safety Awareness
- Development of a Virtual Reality Training Platform for Food Safety Education
- Reaching New Audiences Though Digital Media & Games
Safe Food Handling in Today’s Landscape
- Keeping Your Meal Kit Safe in 3 Easy Steps
- Integration of Food Safety in Environmental Sciences
- Strategies to Reach Television Chefs with Safe Handling Information
Know the Data: Modifying Approaches to Increase Consumer Engagement
- Improving Healthy Hand Hygiene Behaviors at Fairs: Food Safety Education That Works
- Investigating Cross-Contamination from Raw to Ready-to-Eat Foods during Consumer Meal Preparation
- Investigating Handwashing Practices of Consumers during Meal Preparation: An Observational Approach
March 8, Friday, 11:15 am – 12:30 pm
Program Tools: Refresh Your Outreach Toolbox
- Making Real Change by Learning From Game Developers: The Transformational Design Model
- Online Food Safety & Preservation Education Meets Society’s Demand
Safe Food Handling in Today’s Landscape
- Identification of Older Adult Life-Cycle Factors that Impact Food Safety Perceptions & Practices
- Hispanic Audiences: How To Use Communications Resources To Convey Food Safety Education Messages for Spanish Speakers
- Safe Food = Healthy Kids
Know the Data: Modifying Approaches to Increase Consumer Engagement
- BAC Fighters’ Perception of the Effectiveness of the “Don’t Wing It!” Poultry Education Campaign
- Consumer Response to “Don’t Wing It!” Website on Poultry Safety
- State Food Safety Agencies’ Use of Social Media
Know the Data: Modifying Approaches to Increase Consumer Engagement
- Farm to Fork: Reducing the Risk of Microbial Contamination through Farmers’ Market Layouts
- Consumer Awareness & Attitudes Towards Mechanically Tenderized Beef: An Exploratory Mixed-Methods Design
- Investigating Cross-Contamination to Fomite Surfaces in Consumer Kitchens