Methods Problem Statement:

1. Picture 1 Picture 1 Picture 2 Picture 2 Picture 4 Picture 4 Picture 3 Picture 3 Picture 5 Picture 5 Picture 6 Picture 6 Picture 7 Picture 7 Picture 8 Picture 8 Development & Implementation of a Food Safety & Security Plan for the 2009 Presidential Inauguration Peggy Keller, MPH District of Columbia Department of Health Methods Problem Statement: Why is there no sustainable plan to protect the food supply and reduce the risks of food borne illnesses in a high profile special event, such as, the Presidential Inauguration? There was no sustainable plan to provide food safety & security & bits & pieces of a plan were cobbled together every four years. Logic Model and Performance Objectives Used to map out resources, inputs & activities associated with this project. Short & long term outcomes, impacts & behavior over time provide a framework for the objectives of the project. Food Safety & Security Plan for the 56th Presidential Inauguration Program Goal To protect the public health & safety of the residents & visitors in the District for all the 56th Presidential Inaugural activities that involve food. Health Problem Seventy-six million people are sickened every year from food borne illnesses. Over 325,000 people are hospitalized w/ 5000 fatalities per year. Outcome Objective By January 12, there will be a complete Food Safety & Security Plan for the 56th Presidential Inauguration to be implemented from January 16 through January 21, 2009 for the 56th Presidential Inaugural activities. Determinant Quantity of food borne illnesses that are reported that are related to the 56th Presidential Inaugural activities. Impact Objective It was reported that there were no reports of food borne illnesses. Literature Cited 1. CDC. Foodborne Illness (cited: January 19, 2009.] http://www.cdc.gov/ncidod/dbmd/diseaseinfo/fodborneinfections_g.htm 2. George Washington University School of Public Health and Health Services. “Strengthening State and Local Roles in the National Food Safety System”, Nov 21, 2008 3. FEMA. “President Announces Delaration for the District of Columbia”, January 13, 2009, [Online] [Cited: January 19, 2009.] http://www.fema.gov/news/newsrelease.fema?id=47284 4. Peter M. Senge, Art Kleiner, Charlotte Roberts, Richard B. Ross, Bryan J. Smith.The Fifth Disapline Fieldbook: Strategies and Tools for Building a Learnign Organization. New York : Doubleday, a Division of Random House, Inc., 1994. 5. Stroh, David Peter. Exposing The Hidden Benefits of Business as Usual. Applied Systems thinking Library. 2006, p. Article 3. 6. Goodman, Richard Karash and Micheal. Going Deeper: Moving From Understanding To Action. The Ssytems Thinker. November 1995, p. Vol. 6 No.9. 7. Stroh, David Peter. Leveraging Change: The Power of Systems Thinking in Action. Applied Systems Thinking. [Online] 2008. [Cited: September 9, 2008.] http://www.appliedsystemsthinking.com/supporting_documents/Leveraging_Power.pdf. 8. APHA. 10 Essential Public Health Services. [Online] May 01, 2008. [Cited: Jan 19, 2009.] http://www.apha.org/programs/standards/perfomancestandardsprogram/resexxentialservices 9. APHA. Environmental Health Competancies, [Online] [Cited: January 19, 2009.] http://www.apha.org/programs/standards/healthcompproject/corenontechnicalcompetancies 10. CDC. Health ProtectionGaols [Online] [Cited: January 19, 2009.] http://www.cdc.gov/osi/goals/goals.html 11. CDC. DATA 2010: The Healthy People 2010, Food Safety. Database. [Online]. [Cited: January 19, 2009.] http://www.healthypeople.gov/Documetn?HTML/Volume1/10Food.htm 12. —. A National Strategy to Revitalize Environmental Public Health Services. CDC Environmental Health Services. [Online] 2003. [Cited: January 18, 2009.] http://www.cdc.gov/nceh/ehs/Strategy.htm. Exec Summary & Introduction Under the strong leadership of Mayor Adrian M. Fenty & Pierre N.D. Vigilance, MD, MPH, Director of the Department of Health (DOH), the Food Safety Division is a great public health asset. The mission is to protect the public health & safety of the residents & visitors in the District by ensuring the safety of the food supply & by reducing the risks of food borne illness. CDC charges that there are an estimated seventy-six million cases of food borne diseases that occur each year in the United States. On November 4, 2008, Barack Obama was elected the 44th President of the United States. The United States Secret Service staff oversees the events to protect the President, Vice President & families. Food was prepared & served at the various inauguration venues. Even though it is critically important to safeguard the protectees & members of the public, there was no plan to available to protect the food safety & security at the Presidential Inauguration. In addition, the District is always considered at high risk for a bio-event or terrorist activity. Most bio-security planners for the District are concerned that the food supply may be a target and that the food may not be adequately protected. Inaugural Events & Food Safety Background & Purpose The District of Columbia expected a large influx of people into the District for the 2009 Presidential Inauguration. Media & political representatives estimated that one to three million people from all over the world that would attend the activities. Federal Law Enforcement experts stated that the number of threats to America and to the new President were unprecedented. And the local officials dedicated enormous resources and staff to develop plans to handle the event, which was expected to be the largest mass gathering ever. Security was the critical component and plans needed to be developed for conducting biological, chemical & radiological surveillance. On January 13, 2009, President Bush “declared that an emergency exists in the District of Columbia”. Under the ESF 8, DOH was lead agency for health & medical services, which included food safety. In addition, the United States Secret Service asked DOH to be the lead agency to provide food safety & security support for all the functions were food would be served to the federal protectees. It was imperative to develop & implement a plan to protect the food supply and reduce the risks of food borne illnesses to the public. This project outlines the activities to effect a food safety & security plan for the 56th Presidential Inauguration. The project identified stakeholders, identified risk factors for reducing food borne illness & provided a sustainable plan. This project’s plan is a working document with specific protocols, outreach and education and training. The planning team, the Health Surveillance and Monitoring Committee, a Subcommittee of the Health & Medical Committee, was composed of FDA, lab, epi & food safety District staff. The committee members worked collaboratively to create the plan. This project used multiple components of Systems Thinking to explore costs and benefits and the challenges & opportunities in the development & implementation of a food safety plan. The tools included a logic model & a leadership plan utilizing ‘SMART’ goals, objectives, & evaluation components. Results At the 56th Presidential Inauguration, over 82,000 meals were served at events where President Obama was present. DOH & FDA (at DOH request) conducted food safety & security functions that included training food service staff, monitoring the food supply, observing food preparation & storage, sealing & unsealing vehicles, observing food service & taking temperatures and collecting food samples. There were NO reports of food borne illness. The Shifting the Burden archetype illustrates the importance of the development of a sustainable plan that protects the food supply & reduces the risks of food borne illnesses at high profile special events, such as the Presidential Inauguration. The archetypes also illustrate the, perhaps catastrophic, consequences of not developing a plan to protect the public. President Barack Obama & Staff Conducting Food Safety & Security Functions Pre-program Terminations (voluntary and involuntary) 2005 vs. 2006 (extrapolated) • Minimizing the Risks Factors that Can Cause Food Borne Illness: • Person In Charge • Designate a “Person in Charge • Approved Food Sources • Procure foods from approved & licensed sources • Personal Hygiene • Ensure that all employees are healthy, not experiencing symptoms of vomiting, diarrhea, fever, jaundice & are free of sores • Require frequent hand washing with soap & potable 110° F water • Ensure that hands are washed before handling food • Provide single use gloves & single use paper towels for drying hands • Ensure that there is NO Bare Hand Contact with Ready to Eat Foods • Proper Temperatures • Cook all Potentially Hazardous Foods (PHFs) to required temperatures • Provide thermometer measuring devices to confirm temperatures. • Cook, serve & hold at required temperatures • Cross Contamination • Prevent cross contamination bet raw & ready-to-eat or cooked foods. 10 Essential Environmental Public Health Services: The development of a sustainable comprehensive food safety & security plan for the 56th Presidential Inauguration fulfills all the core public health functions & the ten essential public health services as determined in the National Public Health Performance Standers Program. The major components are assessment, policy development and assurance. Acknowledgements & Thanks Mentor Dwayne Roadcap; BS, REHS Program Manager; Virginia Department of Health Team Members Raymond Delany; MBA Assistant Chief Environmental Engineering Unit; Philadelphia DOH Mary Helen Smith; MPH, CPH, REHS, RS Deputy Director of Environmental Health; District Board of Health Mahoning County Coach Davis Steffen MPH Director, Public Health Leadership Program Core Public Health Functions & Ten Essential Environmental Public Health Services Training Program Components for Staff & Food Service Workers Environmental Public Health Leadership Institute ♦ Class of 2008-2009 ♦ Atlanta, GA ♦ February 23-24, 2009