Methods Problem Statement: Why is there no sustainable plan to protect the food supply and reduce...
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Methods Problem Statement: Why is there no sustainable plan to protect the food supply and reduce the risks of food borne illnesses in a high profile special
Methods Problem Statement: Why is there no sustainable plan to
protect the food supply and reduce the risks of food borne
illnesses in a high profile special event, such as, the
Presidential Inauguration? There was no sustainable plan to provide
food safety & security & bits & pieces of a plan were
cobbled together every four years. Logic Model and Performance
Objectives Used to map out resources, inputs & activities
associated with this project. Short & long term outcomes,
impacts & behavior over time provide a framework for the
objectives of the project. Food Safety & Security Plan for the
56th Presidential Inauguration Program Goal To protect the public
health & safety of the residents & visitors in the District
for all the 56th Presidential Inaugural activities that involve
food. Health Problem Seventy-six million people are sickened every
year from food borne illnesses. Over 325,000 people are
hospitalized w/ 5000 fatalities per year. Outcome Objective By
January 12, there will be a complete Food Safety & Security
Plan for the 56th Presidential Inauguration to be implemented from
January 16 through January 21, 2009 for the 56th Presidential
Inaugural activities. Determinant Quantity of food borne illnesses
that are reported that are related to the 56th Presidential
Inaugural activities. Impact Objective It was reported that there
were no reports of food borne illnesses. Inaugural Events &
Food Safety Development & Implementation of a Food Safety &
Security Plan for the 2009 Presidential Inauguration Peggy Keller,
MPH District of Columbia Department of Health Training Program
Components for Staff & Food Service Workers Environmental
Public Health Leadership Institute Class of 2008-2009 Atlanta, GA
February 23-24, 2009 The Shifting the Burden archetype illustrates
the importance of the development of a sustainable plan that
protects the food supply & reduces the risks of food borne
illnesses at high profile special events, such as the Presidential
Inauguration. The archetypes also illustrate the, perhaps
catastrophic, consequences of not developing a plan to protect the
public. President Barack Obama & Staff Conducting Food Safety
& Security Functions Pre-program Terminations (voluntary and
involuntary) 2005 vs. 2006 (extrapolated) Exec Summary &
Introduction Under the strong leadership of Mayor Adrian M. Fenty
& Pierre N.D. Vigilance, MD, MPH, Director of the Department of
Health (DOH), the Food Safety Division is a great public health
asset. The mission is to protect the public health & safety of
the residents & visitors in the District by ensuring the safety
of the food supply & by reducing the risks of food borne
illness. CDC charges that there are an estimated seventy-six
million cases of food borne diseases that occur each year in the
United States. On November 4, 2008, Barack Obama was elected the
44th President of the United States. The United States Secret
Service staff oversees the events to protect the President, Vice
President & families. Food was prepared & served at the
various inauguration venues. Even though it is critically important
to safeguard the protectees & members of the public, there was
no plan to available to protect the food safety & security at
the Presidential Inauguration. In addition, the District is always
considered at high risk for a bio-event or terrorist activity. Most
bio-security planners for the District are concerned that the food
supply may be a target and that the food may not be adequately
protected. Background & Purpose The District of Columbia
expected a large influx of people into the District for the 2009
Presidential Inauguration. Media & political representatives
estimated that one to three million people from all over the world
that would attend the activities. Federal Law Enforcement experts
stated that the number of threats to America and to the new
President were unprecedented. And the local officials dedicated
enormous resources and staff to develop plans to handle the event,
which was expected to be the largest mass gathering ever. Security
was the critical component and plans needed to be developed for
conducting biological, chemical & radiological surveillance. On
January 13, 2009, President Bush declared that an emergency exists
in the District of Columbia. Under the ESF 8, DOH was lead agency
for health & medical services, which included food safety. In
addition, the United States Secret Service asked DOH to be the lead
agency to provide food safety & security support for all the
functions were food would be served to the federal protectees. It
was imperative to develop & implement a plan to protect the
food supply and reduce the risks of food borne illnesses to the
public. This project outlines the activities to effect a food
safety & security plan for the 56th Presidential Inauguration.
The project identified stakeholders, identified risk factors for
reducing food borne illness & provided a sustainable plan. This
projects plan is a working document with specific protocols,
outreach and education and training. The planning team, the Health
Surveillance and Monitoring Committee, a Subcommittee of the Health
& Medical Committee, was composed of FDA, lab, epi & food
safety District staff. The committee members worked collaboratively
to create the plan. This project used multiple components of
Systems Thinking to explore costs and benefits and the challenges
& opportunities in the development & implementation of a
food safety plan. The tools included a logic model & a
leadership plan utilizing SMART goals, objectives, & evaluation
components. Picture 8 Picture 6 Picture 4 Picture 2 Picture 7
Picture 5 Picture 3 Picture 1 Minimizing the Risks Factors that Can
Cause Food Borne Illness: Person In Charge Designate a Person in
Charge Approved Food Sources Procure foods from approved &
licensed sources Personal Hygiene Ensure that all employees are
healthy, not experiencing symptoms of vomiting, diarrhea, fever,
jaundice & are free of sores Require frequent hand washing with
soap & potable 110 F water Ensure that hands are washed before
handling food Provide single use gloves & single use paper
towels for drying hands Ensure that there is NO Bare Hand Contact
with Ready to Eat Foods Proper Temperatures Cook all Potentially
Hazardous Foods (PHFs) to required temperatures Provide thermometer
measuring devices to confirm temperatures. Cook, serve & hold
at required temperatures Cross Contamination Prevent cross
contamination bet raw & ready-to-eat or cooked foods. Results
At the 56 th Presidential Inauguration, over 82,000 meals were
served at events where President Obama was present. DOH & FDA
(at DOH request) conducted food safety & security functions
that included training food service staff, monitoring the food
supply, observing food preparation & storage, sealing &
unsealing vehicles, observing food service & taking
temperatures and collecting food samples. There were NO reports of
food borne illness. Literature Cited 1. CDC. Foodborne Illness
(cited: January 19, 2009.]
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/fodborneinfections_g.htm
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/fodborneinfections_g.htm
2. George Washington University School of Public Health and Health
Services. Strengthening State and Local Roles in the National Food
Safety System, Nov 21, 2008 3. FEMA. President Announces Delaration
for the District of Columbia, January 13, 2009, [Online] [Cited:
January 19, 2009.]
http://www.fema.gov/news/newsrelease.fema?id=47284
http://www.fema.gov/news/newsrelease.fema?id=47284 4. Peter M.
Senge, Art Kleiner, Charlotte Roberts, Richard B. Ross, Bryan J.
Smith. The Fifth Disapline Fieldbook: Strategies and Tools for
Building a Learnign Organization. New York : Doubleday, a Division
of Random House, Inc., 1994. 5. Stroh, David Peter. Exposing The
Hidden Benefits of Business as Usual. Applied Systems thinking
Library. 2006, p. Article 3. 6. Goodman, Richard Karash and
Micheal. Going Deeper: Moving From Understanding To Action. The
Ssytems Thinker. November 1995, p. Vol. 6 No.9. 7. Stroh, David
Peter. Leveraging Change: The Power of Systems Thinking in Action.
Applied Systems Thinking. [Online] 2008. [Cited: September 9,
2008.]
http://www.appliedsystemsthinking.com/supporting_documents/Leveraging_Power.pdf.
8. APHA. 10 Essential Public Health Services. [Online] May 01,
2008. [Cited: Jan 19, 2009.]
http://www.apha.org/programs/standards/perfomancestandardsprogram/resexxentialservic
es
http://www.apha.org/programs/standards/perfomancestandardsprogram/resexxentialservic
es 9. APHA. Environmental Health Competancies, [Online] [Cited:
January 19, 2009.]
http://www.apha.org/programs/standards/healthcompproject/corenontechnicalcompetanci
es
http://www.apha.org/programs/standards/healthcompproject/corenontechnicalcompetanci
es 10. CDC. Health ProtectionGaols [Online] [Cited: January 19,
2009.] http://www.cdc.gov/osi/goals/goals.html
http://www.cdc.gov/osi/goals/goals.html 11. CDC. DATA 2010: The
Healthy People 2010, Food Safety. Database. [Online]. [Cited:
January 19, 2009.]
http://www.healthypeople.gov/Documetn?HTML/Volume1/10Food.htm
http://www.healthypeople.gov/Documetn?HTML/Volume1/10Food.htm 12. .
A National Strategy to Revitalize Environmental Public Health
Services. CDC Environmental Health Services. [Online] 2003. [Cited:
January 18, 2009.] http://www.cdc.gov/nceh/ehs/Strategy.htm.
http://www.cdc.gov/nceh/ehs/Strategy.htm Acknowledgements &
Thanks Mentor Dwayne Roadcap; BS, REHS Program Manager; Virginia
Department of Health Team Members Raymond Delany; MBA Assistant
Chief Environmental Engineering Unit; Philadelphia DOH Mary Helen
Smith; MPH, CPH, REHS, RS Deputy Director of Environmental Health;
District Board of Health Mahoning County Coach Davis Steffen MPH
Director, Public Health Leadership Program Picture 8 Picture 6
Picture 4 Picture 2 Picture 7 Picture 5 Picture 3 Picture 1 10
Essential Environmental Public Health Services: The development of
a sustainable comprehensive food safety & security plan for the
56th Presidential Inauguration fulfills all the core public health
functions & the ten essential public health services as
determined in the National Public Health Performance Standers
Program. The major components are assessment, policy development
and assurance. Core Public Health Functions & Ten Essential
Environmental Public Health Services