The State of the Plate

Rhode Island Food Safety Task Force, University of Rhode Island Cooperative Extension,
3 East Alumni Avenue, Kingston, RI 02881
WEB: http://www.uri.edu/ce/ceec/foodsafety.shtml Email:foodsafe@etal.uri.edu Phone:401-874-2960

RI Department of Health, Office of Food Protection Update
By Ernest Julian and Susan Wallace

Personnel

The Office of Food Protection is pleased to announce the addition of Lori Motta to our inspection staff. She was hired effective May 27, 2007 as an Environmental Health Food Inspector. Her duties will eventually include a focus on shellfish, seafood processors, federal contract inspections, and food defense.

Illness

The following graph represents the total lab confirmed illnesses in Rhode Island from 1990-2006 due to Campylobacteriosis, Salmonellosis, Hepatitis A, E. coli 0157:H7, Listeriosis and Shigellosis.

This graph indicates about a 3% drop in illnesses from 2005 to 2006 and an average drop of approximately 3% per year since 1990 (a little over a 50% drop in illnesses in 16 years).

[For previous postings, Click:  Archive]

Inside this Issue:
  1. OFP Update
  2. Pathogen Page: E. coli
  3. Spot the Violation
  4. Volunteer Foodservice Worker Training Program
  5. Good AgriculturalPractices (GAP) Certification for Local Farms
  6. Professional Development Opportunities:
  7. Ask the Task Force
  8. Consumer Corner:Summer Food Safety
  9. Shellfish Purchasing & Handling Guidelines
  10. Task Force Member Spotlight
  11. Food Safety Information Survey Results
  12. Task Force Members
 


"…E.coli 0157:H7 is a leading cause of foodborne illness and is responsible for approximately 73,000 illnesses and 61 deaths in the United States each year."

Above Photo of E. coli from the University of Oregon

Pathogen Page: E. coli
By Kimberly Langello


E. coli (Escherichia coli) is a common type of bacteria, found in the intestines of animals and humans. Most strains are relatively harmless, with the exception of some strains, such as E. coli 0157:H7, which produces a powerful toxin that can cause severe illness. According to a 1999 estimate, E.coli 0157:H7 is a leading cause of foodborne illness and is responsible for approximately 73,000 illnesses and 61 deaths in the United States each year. The 2006 spinach E. coli 0157:H7 outbreak resulted in 204 cases of illness, 31 cases of Hemolytic Uremic Syndrome (HUS), a type of kidney failure, 104 hospitalizations, and three deaths.

Because E. coli 0157:H7 survives in the intestines of healthy animals such as cattle, deer, goats and sheep, the organism can be found on most cattle farms. During slaughter, meat can become contaminated with the bacteria. If the meat is not later cooked sufficiently by the consumer, the bacteria will not be destroyed and infection can result.

The organism is also commonly found in petting zoos and can contaminate the surrounding area and the fur of animals. This is one reason why proper hand washing is so important. Children’s hands can become contaminated with the bacteria. Then, if they bring their hands to their mouth, they can become ill with E. coli 0157:H7. Additionally, the bacteria can be shed in the stool of an infected adult for up to one week and approximately three weeks in children. This can result in direct person-to-person spread of the organism if proper hygiene and hand washing are lacking.

Other sources of infection are salami, unpasteurized milk, juice, and cider, and consumption of raw produce such as spinach, sprouts, and lettuce. Infection can also be acquired by swimming in or drinking water contaminated with raw sewage.

Illness typically occurs two to ten days (average 3 – 4 days) after exposure to the bacteria. Infection is often associated with symptoms of bloody diarrhea and abdominal cramps, which can last from 5 to 10 days. A serious complication of infection is the development of HUS, whereby the bacteria damages the red blood cells and kidneys. About 8% of people infected with E. coli 0157:H7 develop this syndrome. The very young, elderly, and those with weakened immune systems are more susceptible to severe illness and may require hospitalization. If you suspect that you have been infected with E. coli 0157:H7, call or see your doctor. He or she will collect a stool sample to determine if E. coli caused your illness, and subsequently determine the appropriate treatment for you.

Cooking all ground beef and hamburger thoroughly can prevent infection. Insert a food thermometer into the thickest part of a hamburger patty, and ensure it has reached a temperature of at least 160º F. If you are served undercooked hamburger or ground beef in a restaurant, send it back for additional cooking. Avoid spreading harmful bacteria in your kitchen by separating raw meat from ready-to-eat foods, and wash fruits and vegetables under running water, especially those that will not be cooked. Hands, utensils, and countertops should be washed with warm soapy water after coming in contact with raw meat. Drink municipal water that has been treated with chlorine, and only drink pasteurized milk, juice, or cider. If you are infected with E. coli 0157:H7, do not prepare food for others, and be sure to practice good hand hygiene by washing your hands with soap and water.

Can you Spot The Food Code Violation?

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Food Law History
http://www.fda.gov/opacom/backgrounders/miles.html

1906 The original Food and Drugs Act is passed by Congress on June 30 and signed by President Theodore Roosevelt. It prohibits interstate commerce in misbranded and adulterated foods, drinks and drugs. The Meat Inspection Act is passed the same day. Shocking disclosures of insanitary conditions in meat-packing plants, the use of poisonous preservatives and dyes in foods, and cure-all claims for worthless and dangerous patent medicines were the major problems leading to the enactment of these laws.

1907 First Certified Color Regulations, requested by manufacturers and users, list seven colors found suitable for use in foods.

1911 In U.S. v. Johnson, the Supreme Court rules that the 1906 Food and Drugs Act does not prohibit false therapeutic claims but only false and misleading statements about the ingredients or identity of a drug.

1912 Congress enacts the Sherley Amendment to over come the ruling in U.S. v. Johnson. It prohibits labeling medicines with false therapeutic claims intended to defraud the purchaser, a standard difficult to prove.

1913 Gould Amendment requires that food package contents be "plainly and conspicuously marked on the outside of the package in terms of weight, measure, or numerical count."

Food Facts

The use of canning as a method of food preservation dates back to 1809. Napoleon Bonaparte, desperate for a means to supply food to his troops while on long military campaigns, offered a 12,000 franc reward to anyone who could develop a method of preserving food. Nicolas Francois Appert, a confectioner, collected this reward after developing a system to apply heat to foods that were sealed in bottles by submerging them in boiling water. Although Appert did not understand how this system worked at the time, the process killed bacteria that caused food to spoil. It was not until nearly 100 years later that Louis Pasteur demonstrated the science behind this method.


"Non-profit organizations have an obligation under the law to prepare and serve safe food to the public"


Volunteer Foodservice Working Training Program
By Martha Smith Patnoad

One of the largest outbreaks of salmonella in the United States occurred after a church supper in Maryland where 741 people became ill. Similar outbreaks of food-borne illnesses have occurred at festivals, community dinners, fund-raising events, and other programs sponsored by community based non-profit organizations around the country. “Non-profit organizations have an obligation under the law to prepare and serve safe food to the public," said Martha Smith Patnoad, URI Cooperative Extension food safety educator. “Most groups do a great job, but there is always room for improvement, especially since the consequences of an outbreak of food-borne illness could be devastating to the organization", she added.

According to Patnoad, the most common food safety concerns for non-profit groups that prepare food for the public are personal hygiene, maintaining proper temperatures for hot and cold foods, avoiding the cross-contamination of foods, and issues relating to preparing and serving food at off-site locations.

The University of Rhode Island Cooperative Extension Food Safety Education Program has developed, in cooperation with two other New England States, a “train the trainer” program for volunteer foodservice workers. The program which includes a series of short lessons focusing on food safety topics, food safety education materials for volunteer foodservice workers and a log book that includes not only forms for record-keeping, but food safety information.

These resources may be found on the URI website at http://www.uri.edu/ce/ceec/food/volunteer.html The program also includes a video which may be purchased through the website. For more information on the program contact: Martha Patnoad at mpatnoad@uri.edu or call her at 874-2960.

 
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Spot the violation answer from "Can you Spot The Food Code Violation"

Critical Violation:
1. Violation: Foods are not stored to prevent contamination. Note: Cooked rice and egg rolls are not protected from potential contamination from the uncooked ground beef stored above them in the refrigerator. Numerous foods are not covered. RI Food Code Regulation 3-302.11, Packaged and Unpackaged Food - Separation, Packaging, and Segregation. (A) Food shall be protected from cross contamination by: (1) Separating raw animal foods during storage, preparation, holding, and display from: (b) Cooked ready-to-eat food and (4) Storing the food in packages, containers, or wrappings

Non Critical Violations:

2. Violation: There is an accumulation of food debris and residue on the interior surfaces of the refrigerator. RI Food Code Regulation 4-602.13 Nonfood-Contact Surfaces. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

3. Violation: Condensate is dripping into a pan below the evaporator. RI Food Code Regulation 5-403.12 Other Liquid Wastes and Rainwater. Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law.

URI/DEM Good Agricultural Practices Program
By Ken Ayars

The University of Rhode Island (URI) and the Rhode Island Department of Environmental Management (DEM) first implemented the Good Agricultural Practices Program (GAP) in 2002. This was based in part on grant funding received by URI from the United States Department of Agriculture (USDA), and the potential threat of federal regulation of on-farm produce handling practices. During this time, it was felt that a competent voluntary program to teach and certify farmers about produce handling practices from the food safety perspective would have many benefits. The most important benefit would be reducing the potential for food-borne disease outbreaks. This program would also lessen the chance of federal regulation being imposed upon farmers; meanwhile developing a certification program that farmers could use to promote their farm as employing safe food handling practices.

Rhode Island does not have a significant history of farm-related foodborne outbreaks, but those occurring recently in California and elsewhere have created nationwide shock waves. As a result, the GAP certification program in Rhode Island has been well received, with a total of 17 farms now certified, including most of the largest wholesale growers. Additionally, several other farmers are currently in the process of undergoing certification. Within the program, URI is responsible for providing GAP training, while the Division of Agriculture within DEM inspects and certifies the farms.

Rhode Island has been a GAP leader in New England, and the program has created opportunities both planned and unforeseen for the RI farmer. DEM partners with organizations like Kids First RI on promoting the consumption of locally grown fruits and vegetables in Rhode Island schools (the Farm to School Program). Since the implementation of GAP, certification is increasingly becoming a requirement by many companies that purchase and serve the food in school districts. We believe it to be an essential program for the future of agriculture in Rhode Island.

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Barden Orchards N.Scituate, RI 934-1413
Confreda Farms Hope, RI 827-.5000
East West Farm Charlestown RI 322-7103
Farming Turtles Warwick, RI 492-.4498
Hill Orchards Johnston, RI 949-0109
Manfredi Farm Westerly, RI 322-9755
Maplewood Farm, Portsmouth RI 683-1370
Moosup River Farm Greene, RI 397-7277
Pezza Farm Johnston RI 943-2707
Pippin Orchard Cranston, RI 943-7096
Quonset View Farm, Portsmouth RI 683-1254
Steere Orchards Greenville RI 049-5191
Sweet Berry Farm Middletown RI 847-3912
University of RI Kingston and Woodvale Farm-W Alton Jones
Walker Farm Little Compton RI 635-4722
White Oak Farm N.Scituate RI 934-1576
Wishing Stone Farm L. Compton 635-4274

Professional Development Opportunities June - August 2007

June 16-20, 2007
Association of Food and Drug Officials Annual Education Conference
Crowne Plaza Hotel
San Antonio, TX
www.afdo.org

July 8-11, 2007
International Association for Food Protection Annual Meeting
Lake Buena Vista, FL
www.foodprotection.org

July 28-August 1, 2007
Institute of Food Technologists FoodSmarts Meeting and Food Expo
Chicago, ILL
www.ift.org

August 22-24, 2007
FDA Northeast Region Annual Food Protection Seminar
Crown Plaza Hotel
Southbury, CT

This year’s agenda tentatively includes the following topics:

  • Listeria at Retail Project
  • Vibrio Infections
  • Multi-state Salmonella Outbreak with Tomatoes
  • How a Law Firm Distinguishes Between Legitimate and Illegitimate Foodborne Illness Claims
  • Reduced Oxygen Packaging
  • Public Health Interventions for Ill Food Workers
  • Connecticut Fish Advisory Project
  • Paragon Electronic Inspection System
  • Commercial Refrigeration
  • Produce Food Safety
  • Plan Review
  • Farm Wineries
  • State and Federal Food Protection Program Updates
  • FoodNet Update

Registration fee: $140
Rooms available at $79 per night (limited number)

For more information contact:
Tracey Weeks, MS, RS
Coordinator, Food Protection Program
CT Dept. of Public Health
MS#11 FDP, 410 Capitol Ave.
PO Box 340308
Hartford, CT 06134-0308
PH: 860/509-7297 FAX: 860/509-8071


*Save This Date*
The Food Safety Task Force will hold 2 identical sessions of its annual conference on: October 24th from 8-1pm at the J&W Providence Campus in Warwick, and October 30th from 8-1pm at the URI Bay Campus in Narragansett.

The focus will be on the new RI Food Code. All are welcome. Certified Manager Instructors are strongly encouraged to attend. Details to follow in the next issue.


Online Opportunities

Centers for Disease Control Epidemiologic Case Studies
Interactive exercises based on real-life outbreaks developed to teach epidemiologic principals. http://www2a.cdc.gov/epicasestudies/

ALERT, FDA Food Defense Awareness Initiative
www.cfsan.fda.gov/~dms/alerttoc.html

Ask the Task Force
By Linda Kender and John Rogers

Q: I am concerned about all of the recent news regarding illnesses associated with produce. What can I do to reduce the risk of becoming ill? (Edward C., Jamestown, RI)

A: The Food and Drug administration makes the following recommendations for handling fresh produce:

  • Choose produce that is not bruised or damaged.
  • Refrigerate or chill produce immediately after harvest or purchase.
  • Wash hands with warm water and soap before and after handling fresh produce at home or at pick-your-own operations.
  • Wash fresh fruits and vegetables with cool tap water. NEVER use soap or detergents. Air dry or dry with a clean paper towel.
  • Scrub firm produce such as melons and cucumbers with a clean hard bristle brush under cool running tap water.
  • Cut away any bruised or damaged areas with a clean knife.
  • Don’t cross-contaminate. Always wash and sanitize cutting boards, counters, utensils and dishes that come in contact with raw meat, fish or poultry before using those items to prepare fresh produce.

Q: I was recently told that thawing meat on the counter was dangerous. What methods can be used to properly thaw meat? (Janice J., Pawtucket)

A: Follow the Food Code (section 3-501.13). Use only the following approved methods to thaw frozen product:

  1. Under refrigeration;
  2. Completely submerged under cold (less than 70F), running water; or
  3. As part of an uninterrupted cooking process.

Q: A customer in my restaurant recently told my assistant manager that it is “against the law” to preset our dining room tables with eating utensils. What is the right thing to do?(Julia C., Providence)

A: According to the Rhode Island Food Code, Chapter 4-904.13, tableware may be preset if:

  1. It is protected from contamination by being wrapped, covered, or inverted;
  2. It is exposed and unused settings are removed when a consumer is seated; or
  3. It is exposed and unused settings are not removed when a consumer is seated, and are cleaned and sanitized before further use.

Q: I hear so much about the importance of proper hand washing, especially after handling raw meat, what is the correct method?(Rachael R., Cranston)

A: According to the Rhode Island Food Code, Chapter 4-904.13, tableware may be preset if:

  1. Rinse hands with warm running water.
  2. Apply cleaning compound and rub hands vigorously for 10 to 15 seconds, paying close attention to the area under the fingernails and between the fingers.
  3. Thoroughly rinse under clean, running warm water.
  4. Immediately following the cleaning with thorough drying using paper towels, a heated-air drying device, or a continuous towel system that supplies each user with a clean towel.

Consumer Corner: Summer Food Safety
By Kimberly Langello

With the official start of summer just around the corner, it’s time to consider some summertime food safety tips. Once the weather warms, barbecue grills roll out from their winter hibernation, parties are planned, and picnics alfresco are all the rage. But wait…to protect you and your guests from foodborne illness, it is important to practice safe food handling techniques when cooking and dining outdoors. The following guidelines will help ensure a pleasant and healthy summer season.

Summertime Food Safety Tips:

  • When shopping, plan to drive directly home after leaving the supermarket. With the warmer weather, you want to get perishable food out of the car as soon as possible and into the refrigerator or freezer.
  • Keep food cold when transporting it to another location. An insulated cooler with ice or ice packs can be used to keep food safely at 40 degrees F or below.
  • Be sure to keep hands and utensils clean when preparing and eating food. Hands should always be washed before and after handling food.
  • When picnicking, determine if potable (safe drinking) water is available. If not, bring in water for food preparation and cleaning.
  • Completely thaw meat and poultry before grilling so that it cooks more evenly.
  • Marinate food in the refrigerator and not on the counter. Do not reuse marinade that had raw meat or poultry in it.
  • Cook foods thoroughly according to the following USDA recommended minimal safe temperatures:

    Product poultry Hamburgers, beef Beef, veal and lamb
    (steaks, roasts, and chops)
    Pork Fish
    Temp.
    (Degrees F)
    165 160 Medium rare: 145
    Medium: 160
    160 145

  • Keep hot food hot at a temperature of 140 degrees F or above until served. Cooked meats from the grill can be placed to the side of the grill rack. The USDA also recommends placing the cooked meat in an oven or other warming device set to approximately 200 degrees F to keep it hot.
  • When taking food off the grill, don’t put it on the same plate that held the raw poultry or meat. Raw juices could contaminate the cooked food.
  • Keep cold food cold by keeping coolers out of the sun and stored in the shade. Don’t open the lid to often as that lets warm air in and cold air out.
  • Don't let perishable food sit out longer than 2 hours. Food should not sit out for more than 1 hour in temperatures above 90°F.
  • When smoking meats or pit roasting, the only way to ensure meat’s safety and doneness is to use a food thermometer.

For more information on summertime food safety visit www.foodsafety.gov or call the URI Food Safety and Gardening Hotline at 1-800-448-1011 9am to 2pm Monday- Thursday.

Shellfish Purchasing and Handling Guidelines
By John Mullen, Shellfish Program Coordinator, R.I. Department of Health

During the summer months there is an increase in the consumption of shellfish. The RI Department of Health recommends the following purchasing and handling guidelines are for shellfish.

Shellfish should:
  • Have shells that are clean, not broken and close tightly when tapped.
  • Be stored below 41 degrees F.
Shellfish should Not:
  • Have strong off-odors.
  • Be stored in water. This could result in the concentration of contaminants.

*The Rhode Island Department of Health advises against eating raw or undercooked shellfish*. For more information on seafood safety visit the Office of Food Protection, Shellfish inspection program website


Update, Continued From Page 1

A review of 2006 lab confirmed illnesses reveals that over 80% of bacterial illnesses are due to salmonella and campylobacter. Both of these bacteria are associated with poultry and eggs. Nationally, there is also an association between eating chicken out at restaurants and illness due to campylobacter. Both illnesses are preventable by cooking poultry to 165ºF. Eggs must be cooked to 145ºF if cooked for immediate service and 155ºF if prepared for hot holding. It is also important to avoid cross contamination by thoroughly cleaning and sanitizing any surfaces of equipment that contact raw poultry and eggs before further use. Pasteurized eggs should be used in dishes where eggs may not be thoroughly cooked, such as hollandaise sauce or homemade mayonnaise.

Contaminated pet/animal feed
A nationwide recall of many pet foods began in March 2007 as a result of illnesses and deaths in cats and dogs. The Food and Drug Administration (FDA) attributed pet illnessesand deaths to recalled pet food made using a product labeled as wheat gluten, which was found to contain melamine, a component of fertilizers and plastics. The FDA has traced the source of the wheat gluten to suppliers in China. Melamine has no approved use in human or animal food in the United States

The RI Dept. of Health, Office of Food Protection is pleased to welcome Lori Motta to their inspection team.

It was determined that byproducts from pet food manufactured with the contaminated wheat gluten imported from China were used in chicken feed on some farms in the state of Indiana, swine feed purchased by pork producers in several states and Canadian-made meal imported into the United States for farm raised fish.

Scientists from five federal agencies conducted a Safety/Risk Assessment and determined there is very low risk to humans from eating pork, chicken and eggs from animals fed feed supplemented with pet food scraps that contained melamine and related compounds. Fish samples are to be screened for signs of melamine according to David Acheson, the FDA’s assistant commissioner for food protection, who indicated that the level of contamination is expected to be too low to pose any danger to human health. The investigation is ongoing and we will continue to monitor the situation closely to determine if there is any potential human health risk.

This investigation reveals the hazards associated with buying from the lowest bidder without knowing the source or testing the product. Buying from an unknown or unapproved source is “risky business”.

Task Force Member Spotlight
By: Tom Nerney

Each Newsletter issue will recognize a member of the Rhode Island Food Safety Task Force. In this issue we are pleased to introduce Susan M. Wallace, MS.

Susan Susan Wallace attended the University of New Hampshire, where she earned a Bachelor of Science degree. She later went on to earn a Master of Science degree in Food Science and Nutrition from the University of Rhode Island Graduate School. In 1976, Susan began her career in state service when she accepted a position as a Clinical Dietitian at the Dr. Joseph Ladd Center. By 1992, she was the Director of Food and Nutrition Services, responsible for as many as five hundred clients. Susan left the Ladd Center that year to work at the R.I. Department of Health, Office of Facilities Regulation, as a Public Health Nutritionist. In this capacity, Susan was responsible for surveying long term care facilities to determine compliance with state and federal regulations.

For the past seven years, Susan has worked as the Compliance Evaluation and Standardization Officer for the Department of Health in the Office of Food Protection. In 1999, the U.S. Food and Drug Administration certified Susan as an Inspection/Training Officer. Her responsibilities include training and standardizing retail food inspectors, evaluating and improving the retail inspection program, and developing policy and regulations for the Office of Food Protection.

While writing this article, Susan informed me that she accepted a position with Johnson and Wales University as the Executive Director of Food Safety for their four university campuses. On behalf of the Rhode Island Food Safety Task Force and the Rhode Island Department of Health, I would like to thank Susan for her 31 plus years of dedicated service to the residents of Rhode Island. We wish her luck on her new endeavor, which commences on August 1st. Although the loss of Susan’s significant contributions to the R.I. food safety community will be felt, it is reassuring to know that she will be contributing towards producing a new generation of food service professionals well versed in food safety. We hope that she continues to provide input to the Food Safety Task Force when time permits.

Task Force Welcomes 4 New Members

Since the publication of the last issue of this newsletter, four new food safety professionals have volunteered their services as members of the Rhode Island Food Safety Task Force. The new members are:

  • Mandy Crow, Facilities and Foodservice Director, SSTAR of RI, Inc.
  • Matthew J. Leone, TSgt, RI Air National Guard.
  • Susan Maiocchi, Director of Technical Services, Autocrat Premium Coffee & Syrup.
  • Linda Munch, Culinary Arts Teacher, Chariho Voc-Tech.

The task force is fortunate to have such high qualified and accomplished individuals join their ranks.

If you are interested in joining the Task Force, please send an email to Martha Patnoad at: foodsafe@etal.uri.edu

Food Safety Information Survey Results

The Task Force conducted a survey in the previous issue as part of an effort to improve services provided to the food safety community. Scores of respondents provided the following results:

  1. Where do you look to find current food safety information (Check all that apply)?
    • 69.7% the Internet
    • 75.8% professional newsletters
    • 39.4% textbooks
    • 54.6% established curricula
    • 45.5% participating in professional development activities
    • 24.2% other professionals, please describe:

  2. What method of obtaining good food safety information best meets your needs, taking into consideration your schedule, your organization, and financial support for professional improvement activities that are available to you?
    • 56.7% professional newsletters
    • 43.3% attendance at professional meetings

    • If you checked professional meetings, what topics would you like to see presented at a food safety annual conference (Check all that apply)?
      • 93.3% state and national regulations
      • 100% current food safety issues
      • 60.0% sources for food safety curriculum materials
      • 86.7% information on foodborne illness outbreaks
      • 6.7% other, please describe:

    • If you checked professional meetings, what time of day fits best into your schedule for a food safety annual conference (Check all that apply)?
      • 73.3% morning (8am to 12 noon)
      • 26.7% early afternoon (12 noon to 3pm)
      • 33.3% late afternoon (3-6pm)
      • 0.0% evening (after 6pm)

    • If you checked newsletters what types of information would you like to see included in a newsletter?
      • 85.0% state and national regulations
      • 90.0% current food safety issues
      • 70.0% sources for food safety curriculum materials
      • 85.0% information on foodborne illness outbreaks
      • 15.0% other, please describe

  3. What is your profession? (Check all that apply)
    • 10.0% dietitian
    • 33.3% foodservice manager
    • 3.3% school foodservice director
    • 13.3% family and consumer sciences teacher
    • 10.0% culinary arts teacher
    • 13.3% food safety manager certification instructor
    • 0.0% school nurse teacher
    • 13.3% quality control/ assurance manager
    • 6.7% food safety educator/consultant
    • 36.7% other, please describe

  4. How would you prefer to receive this newsletter?
    • 83.3% electronically
    • 16.7% through the mail

RI Food Safety Task Force Members

RI Department of Health- Office of Food Protection (401) 222-2750
Ernest Julian, Ph.D., Chief
Ernest Julian, Ph.D., Chief
Kimberly Langello, Food Defense Coordinator
Thomas Nerney, Compliance Officer
Susan Wallace, Training Officer
 
RI Community Foodbank (401) 942-6325
Bill Flynn, Director of Community Programs
 
RI Department of Education (401) 222-8955
Kathy Kendall, Nutrition Program Specialist
 
RI Department of Corrections (401) 462-5142
John Rogers, Administrator, Food Processing and Distribution
 
Johnson and Wales University
Linda Kender, Associate Professor & Food Safety Liaison
Fred Faria, Associate Professor, Hospitality College
Suzanne Vieira, Associate Professor and Department Chair of the Culinary Nutrition Program in the College of Culinary Arts
 
Rhode Island College (401) 456-8477
Carol Mier, Dietitan and Food Safety Instructor
 
University of Rhode Island (401) 874-2960
Martha Patnoad, CE Professor/Food Safety Specialist
Lori Pivarnik, PhD, Coordinator, Food Safety Education/Research Programs
 
RI Hospitality and Tourism Association (401) 223-1120
Dale Venturini, President/CEO
 
RI Department of Environmental Management/Division of Agriculture (401) 222-2781
Ken Ayars, Chief, Division of Agriculture Peter Susi, Agricultural Products Inspector
 
Kids First (401) 751-4503
Elizabeth Bugden, School Food Safety Specialist
 
Meals on Wheels (401) 351-6700
Pauline Asprinio, Nutrition Director
 
SSTAR of RI, Inc.
Mandy Crow, Facilities and Foodservice Director
 
RI Air National Guard
TSgt. Matthew J. Leone, Public Health Technician
 
Autocrat Premium Coffee & Syrup
Susan Maiocchi, Director of Technical Services
 
Chariho Voc-Tech
Linda Munch, Culinary Arts Teacher
Linda Munch, Culinary Arts Teacher
Sam Wong, Ph.D., Food Safety Consultant, Educator
 
Contact
Rhode Island Safety Task Force
URI Cooperative Extension
3 East Alumni Avenue
Kingston, RI 02881
Phone: (401) 874-2960
Fax:(401) 874-2259
E-mail:foodsafe@etal.uri.edu