FAIRE: Franklin County Public Health Practice-Based Research to Identify and Prevent Environmental Risk Factors Contributing to Foodborne Illnesses

Chefs at work - Photo credit: Michael Browning on unsplash.com

In the United States, over half of foodborne illness outbreaks can be attributed to food served by a restaurant. The Environmental Health Specialists Network (EHS-Net) was created by the CDC in 2000 to explore how health departments and environmental health programs can help reduce foodborne illness that are spread through restaurants.

Certified food protection managers (CFPMs) are increasingly being recognized for their role in addressing foodborne illness risk factors in retail food environments, and Ohio now requires all retail food establishments to employ at least one CFPM.

However, there are several options for how individuals may obtain this certification such as online, virtual or in-person courses. Few studies have examined how food safety certification requirements may influence food safety outcomes. FAIRE will utilize regulatory inspection data and a supplemental data collection tool to gain a better understanding of how the food safety training received by CFPMs impacts foodborne illness risk factors in food service operations and retail food establishments.

Collaborators: OSU, Franklin County Public Health

Timeline: 10/2020 – 9/2025

Funding Sources: Centers for Disease Control and Prevention