An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

Lcghd Standard 9: Program Assessment and Remedial Instruction Through Animation

Hutchinson, Candence
Lake County General Health District
Start date
End date
FDA Voluntary National Retail Food Regulatory Program StandardsLCGHD Standard 9: Program Assessment and Remedial Instruction through AnimationProject Summary/Abstract Attachment______________________________________________________________________Since beginning work on the FDA Voluntary National Retail Food Regulatory ProgramStandards in September of 2013, the Lake County General Health District (LCGHD) hasbeen working diligently to achieve progressive compliance. In an effort to protect thepublic health by assuring the safety of our food supply, the LCGHD proposes acomprehensive five-year plan which begins with conducting a baseline evaluation ofrestaurants and grocery stores for CDC risk factors that may cause foodborne illness.Short animated educational videos will be written and produced in cooperation withnearby Lake Erie College. These videos will be used as intervention strategies that canbe accessed on a smart phone, computer and on a dedicated food safety websiteavailable to operators everywhere to reduce risk factors within food establishments. Asecond risk factor study will occur to evaluate the success of the project.In addition, LCGHD proposes to increase the knowledge and effectiveness of our foodsafety Sanitarians by becoming FDA standardized and providing high quality trainingopportunities, including FDA Central Region Food Protection Education Seminar andthe Conference for Food Protection. Further, other elements of the proposed projectinclude conducting a second self-assessment and making significant progress onStandards 2, 3, 4, 5 and 6, which together are components of a strong food inspectionprogram. A greater understanding of HACCP principles, uniformity of the inspectionprocess, reduction of foodborne illness and more effective compliance and enforcementwill have significant impact on the inspection staff, the regulated establishments and thecommunity at large.
Funding Source
Food and Drug Administration
Project source
View this project
Project number
Bacterial Pathogens
Risk Assessment, Management, and Communication
Natural Toxins