Schedule of Breakout Sessions

Click here to download a complete schedule of events. Information on continuing education credits is available here.

*The schedule is subject to change. 

THURSDAY 10:45 AM – NOON

 

1. Assessing the Food Safe Families Campaign

  • Lessons Learned From the Food Safe Families Campaign

Amelia Kermis, Public Affairs Specialist, and Maria Olmedo-Malagon, Director of Food Safety Education, Office of Public Affairs and Consumer Education, FSIS, USDA

  • Consumer Food Handling: Self-Reported Practices, Behaviors, and Risks

Jeannie Sneed, Professor, and Kevin Sauer, Associate Professor, Hospitality Management and Dietetics, Kansas State University

2. Best Practices in the Evaluation of Consumer Food Safety Interventions

  • Best Practices in the Evaluation of Consumer Food Safety Interventions

Sheryl Cates, Food and Nutrition Policy Research, RTI International, and Angela Fraser, Associate Professor of Food Nutrition and Packaging, Clemson University

3. Food Retailers 

  • Food Retailers Reaching Consumers

Jeff Edelen, Corporate Retail Food Safety Manager The Kroger Co., and Michael Roberson, Director of Corporate Quality Assurance, Publix Super Markets, Inc.

Moderator: Hilary Shallo Thesmar, Vice President, Food Safety Programs, Food Marketing Institute

4. Food Safety Curricula for Young People

  • Effective Food Safety Curricula for Young People

Howard Seltzer, National Food Safety Education Advisor, FDA; Judy Harrison, Extension Foods Specialist and Professor, Family and Consumer Sciences, University of Georgia; Jennifer Richards, Research Assistant Professor, Food Science and Technology, The University of Tennessee; and Laurie Hayes, Science Instructor, The Center for Advanced Research and Technology 

5. Healthy People 2020 

  • Healthy People 2020 Food Safety and Consumer Behavior Goals

Elisa L. Elliot, Office of Foods and Veterinary Medicine, and Amy Lando, Consumer Studies Team, Center for Food Safety and Applied Nutrition, FDA

6. Hotlines Serving Consumers

  • Consumer and Industry Information Center Support

Deborah Price, Chief, Information Center Branch, Office of Analytics and Outreach, CFSAN, FDA

7. Lessons in Social Media

  • What Happens When Food Safety Issues Go Viral: Social Media Strategies For Turning Negatives to Positives

Jason Stemm, Vice President for Food, Beverage and Nutrition, and Brian Ellis, Executive Vice President for Crisis Management, PadillaCRT

  • Effective Strategies for Using Social Media in Food Safety 

Christopher Bernstein, Food Safety Education Staff, Food Safety and Inspection Service, USDA

 

THURSDAY 1:30 – 2:45 PM 

 

1. BAC Fighters Lightning Talks

Moderator: Kathy Means, Vice President, Government Relations and Public Affairs, Produce Marketing Association

 

2. Food Safety and Behavior

  • Linking Behavior to Food Safety Risk 

Lynn Frewer, Professor and Chair, Food and Safety, Newcastle University (UK)

3. Consumer Reporting of Foodborne Illness

  • What Motivates Consumers to Report Foodborne Illnesses?

Susan Arendt and Lakshman Rajagopal, Associate Professors, Apparel, Events, and Hospitality Management, and Catherine Strohbehn, Extension Specialist/Adjunct Professors, Hotel, Restaurant, and Institutional Management Program, Iowa State University; and Steven Mandernach, Chief of the Food and Consumer Safety Bureau, Iowa Department of Inspections and Appeals

  • Timely Identification of the Source of Foodborne Illnesses

Wu San Chen, Public Health and Epidemiology Liaison, FSIS/Office of Public Health Science, and Kristal Southern, Lead Surveillance Epidemiologist, FSIS, USDA

4. Consumers and Safe Handling of Produce

  • Effective Farm-to-Fork Consumer Education at Local Farmers Markets

Molly Albin, Graduate Research Assistant, and Jennifer Richards, Research Assistant Professor, Food Science and Technology, The University of Tennessee

  • Produce Pro: The Six Smart Home Handling Practices

Shelley Feist, Executive Director, Partnership for Food Safety Education, and Pam Bevilacque, Vice President, Director of Public Relations, The Food Group, Inc.

5. Food Safety and At-Risk Populations

  • A Case Study of Reaching High-Risk Foodborne Illness Audiences: People with Diabetes and Pregnant Women

Yaohua Feng, Doctoral Student, and Christine Bruhn, Consumer Marketing Specialist, Department of Food Science, University of California - Davis

  • Innovative Approaches to Educating Older Adults and Those Who Care for Them About Foodborne Illness Prevention

Sandria Godwin, Professor, Family and Consumer Sciences, Tennessee State University; and Sheryl Cates, Senior Research Policy Analyst, Food and Nutrition Policy Research Program, RTI International

6. Risk Communication

  • Enhancing Risk Communications Through Stakeholder Engagement

Barbara Kowalcyk, CEO, Center for Foodborne Illness Research and Prevention, and Will Hueston, Professor and GIFSL Endowed Chair, University of Minnesota

  • What's in It for Me? Risk Communication Theory and Food Safety Messaging

Katherine Waters, Program Leader and Public Health, Extension, University of Minnesota


FRIDAY 9:45 – 11:00 AM        

     

 

1. BAC Fighters Lightning Talks

Moderator: Jeanette Thurston, National Program Leader, NIFA, USDA

2. Food Safety and Youth I

  • Exploring the Impact of a Food Safety Educational Intervention on Adolescent Food Safety Self-Efficacy Through Qualitative Research Methods

Jennifer Richards, Research Assistant Professor, and Lindsay Murphy, Graduate Research Assistant, Food Science and Technology, The University of Tennessee

  • Theoretical Concepts as Guiding Principle for Developing Food Preservation and Safety Program for Youth

Dhruti Patel and Shauna Henley, Family Consumer Science Educators, Department of Agriculture and Natural Resources, University of Maryland Extension

3. Motivating Behavior Change

  • Developing Narrative Safe Home Food Preparation Public Service Announcements

Robert Gravani, Professor of Food Science, and Michael Shapiro, Professor of Communication, Cornell University

  • Thermometer Use: Making Progress Against HP 2020 Behavior Goals

Christine Bruhn, Director, (ret.)Center for Consumer Research, Food Science and Technology, University of California, Davis; 2nd presenter TBD

4. Ordered Online

  • Ordering Raw Meat, Poultry, and Seafood Online: Identifying Food Safety Risk Factors

Sandria Godwin, Professor of Family and Consumer Sciences, Tennessee State University; and William Hallman, Professor of Human Ecology, and Angela Senger-Mersich, Research Program Manager, Human Ecology, Rutgers, The State University of New Jersey

5. Successes in Preventive Health

  • Successes in Preventive Health

Benjamin Chapman, Associate Professor, and Annie Hardison-Moody, Research Assistant Professor, Department of Youth, Family, and Community Sciences, North Carolina State University; and Alice S. Ammerman, Director, Center for Health Promotion and Disease Prevention, and Professor, Department of Nutrition, University of North Carolina at Chapel Hill

 

6. Using Social Media for Empowerment

  • Social Media Can't Stand Alone: Empowering Professionals and Integrative Marketing Through Home Food Safety

Allison MacMun, Public Relations Manager, Academy of Nutrition and Dietetics, and Missy Cody, Association Professor Emerita of Nutrition, Georgia State University

  • Building a Network of BAC Fighters

Ashley Bell, Manager, Programs and Outreach, Partnership for Food Safety Education

 

FRIDAY 11:15 AM - 12:45

 

1. Media That Work

  • Case Studies on Creating Media That Work

Barbara Chamberlin, Professor, Learning Games Lab, and Jeanne Gleason, Director of Media Productions, New Mexico State University;  Benjamin Chapman, Associate Professor of Youth, Family, and Community Services, North Carolina State University; Joan Hegerfeld-Baker, Assistant Professor and Food Safety Extension Specialist, South Dakota State University; Kali Kniel, Professor, Department of Animal and Food Sciences, University of Delaware; Jennifer Quinlan, Associate Professor of Nutrition Sciences, Drexel University

2. Communicating Risks and Benefits of Foods

  • Communicating Risks and Benefits of Foods

Christine Prue, Associate Director for Behavioral Science, National Center for Emerging & Zoonotic Infectious Diseases, Centers for Disease Control and Prevention

3. Developing Partnerships for Program Effectiveness

  • Reaching Your Target Audience: A Practical Approach to Food Safety Education

Suzanne Krippel, Program Manager, Environmental Public Health, and Kevin Brennan, Communications Officer, Administrative Services, Cuyahoga County Board of Health

  • Reducing the Risk of Foodborne Illness Through Health Department Food Safety Education Programs

Jennifer Li, Director of Environmental Health and Health and Disability, National Association of County and City Health Officials, and Rachel Stradling, Environmental Health Supervisor, Virginia Department of Health - Alexandria

4. Food Safety and Youth II

  • Advocating to Improve Food Safety Education in School Settings

Pat Buck, Director of Advocacy and Outreach, Center for Foodborne Illness Research and Prevention; and Lee Faulconbridge, CFI Board Director, Center for Foodborne Illness Research and Prevention

  • Integrating Food Safety Education With Middle and High School Food Science (STEM) Curriculum

B. Susie Craig, Professor and Area Specialist for Food Safety and Health, Extension, University of Washington

5. Fresh Produce-Ready Schools

  • Effective Online Food Safety Education for School Gardens and University Farms

Angela Shaw, Assistant Professor, Food Science and Human Nutrition, and Catherine Strohbehn, Extension Specialist/Adjunct Professor, Hotel, Restaurant, and Institutional Management Program, Iowa State University

  • Produce Safety University: Effecting Change in School Nutrition Programs

Brenda Halbrook, Director, Office of Food Safety, Food and Nutrition Service, USDA, and Kathleen Staley, Food Safety Officer, Fruit and Vegetable Programs, USDA

6. Social Media Interventions

  • "4 Day Throw Away": A Social Marketing Campaign Using Social Media

Julie Albrecht, Professor of Nutrition and Health Sciences; Carol Schwarz, Educator, Buffalo Country Extension; and Carol Larvick, Extension Educator, University of Nebraska-Lincoln

  • #Thelfies: Use of Selfies and Social Media to Promote Food Safety

Brenda Watson, Executive Director, Canadian Partnership for Consumer Food Safety Education, and Donna Marie Antoniadis, CEO, She's Connected Media Inc.

7. Understanding the Burden of Foodborne Illness 

  • Understanding the Burden of Foodborne Illness

Barbara Kowalcyk, CEO, Center for Foodborne Illness Research and Prevention, and MichaelBatz, Head of Food Safety Programs, Emerging Pathogens Program, University of Florida

 

 

 

Fightbac.org

Visit Fightbac.org for food safety information, downloads, and tools you can use to educate people about protecting their health through safe food handling.

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Government Resources

  • Foodsafety.gov
  • U.S. Department of Agriculture
  • U.S. Food and Drug Administration
  • Centers for Disease Control and Prevention

Contact Us

Partnership for Food Safety Education
2345 Crystal Drive, Suite 800
Arlington, VA 22202
(p): 202-220-0651
(f): 202-220-0873
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