Indiana State Health Improvement Plan (I-SHIP) - State of Indiana

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Health Promotion Assure Food Safety Priority: Food Safety Health Communications Community Interventions Other PRIMARY PREVENTION OUTCOMES ACTIVITIES RESPONSIBLE PARTNER(S) Assess level of FBI prevention oversight and education based on the five key public health interventions in the food industry to include: � Demonstration of knowledge � Employee health controls � Controlling hands as a vehicle of contamination � Time/temperature parameters for controlling pathogens � Consumer Advisory Increase level of FBI prevention awareness and activities by consulting training specialist(s) designated to the food industry. Increase effective food safety education, especially in schools, to consumers and within the food industry utilizing training specialists. Increase accessibility to the public, LHDs, other agencies, and food industry via the ISDH website. FBI prevention education for consumers and industry. ISDH website. ISDH data collection and communication tool. Promotion of the FDA Voluntary National Retail Food Regulatory Program Standards for regulatory programs trained by FDA and ISDH staff. Food industry key factors: improve FBI prevention methods. Establish food safety trainer database to share list of approved trainers with industry. Utilize Task Force to provide at least one training per year. Develop/enhance food safety knowledge and practice using innovative systems developed for targeted food industries, especially food handlers. Update the ISDH website frequently with current events and information pertinent to food safety. Create and update a state map with county by county information to reach staff. Create an electronic complaint form and the ability to submit plans electronically. Monitor and measure use of website. ISDH, LHDs, Purdue University Food industry, trade associations, ISDH ISDH, public and state educational institutions and universities ISDH
Health Promotion Assure Food Safety Priority: Food Safety Systems Change (Policy/Resources) Health Communications Community Interventions Other SECONDARY PREVENTION Outcomes Activities Responsible Partner(s) Identify pathogens in the food supply. Identify poor food safety practices in food establishments. Ensure that food samples are collected early in outbreaks within 24-48 hrs. once a target food has been identified. Improve food industry self-monitoring. Require food establishments to conduct market withdrawal or recall if pathogen is found during routine monitoring. As an agency, work with the industry to remove pathogens and resume normal operations. Increase media alerts concerning potential risks found in surveillance sample findings. The food industry will report appropriate adverse events in the Federal Reportable Food Registry as required by law. Implement surveillance sampling of targeted foods and establishments by creating requirements of submitting samples. Provide pre-paid shippers for overnight shipment of samples to ISDH lab in outbreaks. Provide guidance to food industry about increased surveillance for allergens and pathogens. Increase food and environmental sampling and testing to check for food allergens and pathogens. Notify affected food establishment if pathogen is found. Recall effectiveness checks. Using news media tools, such as print, internet, social media, and email. Educate and train on the Federal Reportable Food Registry. ISDH, BOAH, LHDs ISDH- Epi-Resource ISDH, BOAH, LHDs, food industry ISDH, BOAH, State Chemist, LHDs ISDH, BOAH, State Chemist, LHDs, food industry ISDH, BOAH, LHDs, food industry
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2011 - 2016 INDIANA STATE HEALTH IM
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Dear State Health Improvement Plan
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INDIANA STATE HEALTH IMPROVEMENT PL
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G. MARIE SWANSON, Associate Vice Ch
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Section 4: Implementation and Evalu
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Page 37 and 38: INDIANA STATE HEALTH IMPROVEMENT PL
Page 47 and 48: Health Promotion Increase Hoosiers
Page 55 and 56: Access to Care Increase Hoosiers at
Page 63 and 64: Decrease Tobacco Usage Amounts do n
Page 65 and 66: Decrease Tobacco Usage as loss of p
Page 67 and 68: Health Promotion Decrease Tobacco U
Page 69 and 70: Access to Care Decrease Tobacco Usa
Page 71 and 72: Health Promotion Access to Care Dec
Page 73 and 74: Reduce Infant Mortality Prematurity
Page 75 and 76: Health Promotion Reduce Infant Mort
Page 77 and 78: Health Promotion Reduce Infant Mort
Page 79 and 80: Health Promotion Access to Care Red
Page 81 and 82: Assure Food Safety In the United St
Page 83 and 84: Assure Food Safety � Increase the
Page 85 and 86: Assure Food Safety Source: 2010 Foo
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Page 93 and 94: Reduce Healthcare Associated Infect
Page 99 and 100: Health Promotion Reduce Healthcare
Page 103 and 104: Reduce the Burden of HIV, STD, and
Page 109 and 110: Health Promotion Reduce the Burden
Page 111 and 112: Access to Care Reduce the Burden of
Page 113 and 114: Health Promotion Access to Care Red
Page 117 and 118: ES6: Enforce Laws and Regulations T
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Page 123 and 124: ES8: Maintain a Competent Public He
Page 127 and 128: APPENDIX B PRIORITY TEAM PARTICIPAN
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Indiana State Health Improvement Plan (I-SHIP) - State of Indiana

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