Online Program

Microbial Food Safety: From farm to Consumer

Tuesday, November 5, 2013: 2:30 p.m. - 4:00 p.m.
This session will address topics such as: Safe food handling practices; Consumer food safety; Food safety policies; etc.

Food service establishment inspection frequency: A comparison of the United States air force and Ohio local health departments   
Danny Pizzino, MD, MPH, Karen Rupp, MD, Sylvia Ellison, MA, MPH and Christopher Eddy, M.P.H., REHS, RS
Evaluation of the “tasty and safe” food safety intervention for older adults   
Katherine Kosa, MS, Sheryl Cates, BA, Melanie Ball and Sandria L. Godwin, PhD, RD, LD/N
A community developed listeriosis photo novella for expanded food and nutrition education program clients: A multilevel repeated measure study   
Michelle Snow, PhD, RN, Christy Porucznik, PhD, MSPH, Siew Sun Wong, PhD, Louisa Stark, PhD, Steve Alder, PhD and Joseph B. Stanford, MD, MSPH

See individual abstracts for presenting author's disclosure statement and author's information.

Organized by: Food and Nutrition
Endorsed by: Medical Care

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH)

See more of: Food and Nutrition