T8 Technical Session 8 Communication Outreach and Education

Tuesday, August 2, 2016: 1:30 PM-5:00 PM
242 (America's Center - St. Louis)
Convenors: Renee Boyer and Benjamin Chapman
TBD

Presentations

1:30 PM
Evaluation of the Implementation of a Food Safety Intervention for Food Pantries
Ashley Chaifetz, North Carolina State University; Benjamin Chapman, North Carolina State University
1:45 PM
School Responses to Norovirus Outbreaks: Policies, Procedures and Potential for Improvement
Katie Overbey, North Carolina State University; Jeremy Faircloth, North Carolina State University; Natalie Seymour, North Carolina State University; Elizabeth Bradshaw, North Carolina State University; Lee-Ann Jaykus, North Carolina State University; Benjamin Chapman, North Carolina State University
2:00 PM
2:15 PM
Food Safety in Ontario High School Students: Knowledge, Attitudes, and Practices
Shannon Majowicz, University of Waterloo; Ken Diplock, University of Waterloo; Scott Leatherdale, University of Waterloo
2:30 PM
Assessing the Usage of Food Thermometers at College Football Tailgates
Mary Yavelak, North Carolina State University; Sarah Cope, North Carolina State University; Jill Hochstein, University of Nebraska Lincoln; Benjamin Chapman, North Carolina State University
2:45 PM
Use of Focus Groups to Assess Consumer Knowledge and Behaviors Related to Safe Handling of Mechanically Tenderized and Enhanced Beef Products
Lily Yang, Virginia Tech; Minh Duong, Virginia Tech; Benjamin Chapman, North Carolina State University; Thomas Archibald, Virginia Tech; Robert C. Williams, Virginia Tech; Matthew Schroeder, Virginia Tech; Nicole Arnold, North Carolina State University; Renee Boyer, Virginia Tech
3:00 PM
Break
3:30 PM
Evaluation of How Different Signs Affect Poultry Processing Employees Hand Washing Practices
Matthew Schroeder, Virginia Tech; Lily Yang, Virginia Tech; Joseph Eifert, Virginia Tech; Renee Boyer, Virginia Tech; Melissa Chase, Virginia Tech; Sergio Nieto-Montenegro, Food Safety Consulting and Training Solutions
3:45 PM
Good Research Is Not Sufficient for Food Safety Innovation – The Role of Networks, Innovation System Conditions and Intermediaries
Ian Jenson, University of Tasmania; Peat Leith, University of Tasmania; Jonathan West, University of Tasmania; Morgan Miles, University of Canterbury; Richard Doyle, University of Tasmania
4:00 PM
Recipe Modification Improves Food Safety Practices during Cooking of Poultry
Sandria Godwin, Tennessee State University; Curtis Maughan, Kansas State University; Delores Chambers, Kansas State University; Edgar Chambers, Kansas State University; Sheryl Cates, RTI International
4:15 PM
Knowledge and Risk Communication for Undercooked Oyster Preparation in Restaurants
Nicole Arnold, North Carolina State University; Sarah Cope, North Carolina State University; Otto Simmons, North Carolina State University; Benjamin Chapman, North Carolina State University
4:30 PM
You Say Tomato, I Say Raw Agricultural Commodity:  Effectively Communicating Regulatory Requirements to Produce Farmers
Don Stoeckel, Cornell University; Donna Pahl, Cornell University; Kristin Woods, Alabama Cooperative Extension System; Gretchen Wall, Cornell University; Elizabeth Bihn, Cornell University
4:45 PM
Identifying Unique Nutrition and Cooking Skills among Northern Maryland Residents
Amanda O'Grady, University of Maryland; Megan Herceg, University of Maryland; Shauna Henley, University of Maryland Extension, Baltimore County
See more of: Abstracts