A Comprehensive Customer-based Approach to Improving Food Safety in Fairfax County

Project Summary/Abstract"A Comprehensive Customer-Based Approach to Improving Food Safety in FairfaxCounty" is a three-year project with the following research objectives related to the VoluntaryNational Retail Food Regulatory Program Standards: 1) To coordinate the risk factor study,conduct the data analysis, and prepare the trends report on the occurrence of foodborne illnessrisk factors in Fairfax County food establishments; 2) To introduce a basic food handler trainingprogram not only for the food employees in regulated food establishments but also for theFairfax County community; 3) To enhance Fairfax County's Active Managerial Control (AMC)Recognition Program to promote AMC as the best practice to control foodborne illness riskfactors; 4) To determine how to correlate risk factor compliance status data collected on FairfaxCounty's food establishment inspection form (based on the FDA model inspection form) with theFDA Risk Factor Study survey tool; and 5) To develop and conduct a customer servicesatisfaction survey(s). The majority of each year's budget will fund the employment of a dataanalyst, a MPH candidate from George Mason University or George Washington University, tocoordinate and/or perform the project deliverables.