Coordinated Response to Food Emergencies:Practice and Execution (Per 273)

Delivered By the National Center for Biomedical Research and Training at Louusiana State University

Hosted By Cheyenne-Laramie County Health Department

Date: 31 Jan 12 - 1 Feb 12

Time: 8:00am - 5:00 pm

Location: Cheyenne-Laramie County Health Department

100 Central Avenue Cheyenne Wyoming 82007

Hours: 16 (2 Day Class)

Cost: Free

Prerequesites: Participants should be familiar with their respective roles and responsibilities with regard to food emergencies

Watch a Video Introduction of the Class -  http://youtu.be/bAsGQfGc3j4

Course Description:

This course provides responders with training on all-hazards food emergency response procedures with an emphasis on enhancing communication to facilitate the response effort. For the purposes of this course, food  emergencies may include terrorism, naturally occurring events, or accidents that impact the food chain with the potential for mass consequences. The course focuses on federal,state, and local agency communication and coordination during the response to and recovery from such emergencies.

Target Audience/Discipline

Emergency Management Agency, Emergency, Management Services, Governmental Administrative,

Healthcare, Hazardous Materials Personnel, Public Health, Public Safety Communications

The target audience for this course includes federal, state, and local food investigators/ inspectors, food safety and defense personnel responsible for food incident response, food safety program managers, personnel from state Emergency Management Agencies, the state Homeland Security Office, state and local EPA, Public Health epidemiologists, public health personnel, environmental health professionals, veterinary epidemiologists, school program officials from state Departments of Education, Cooperative Extension Service personnel, laboratory staff, import officers, Department of Defense (DoD) personnel responsible for food defense, food industry personnel responsible for food safety, and public information officers (PIOs) from the various agencies represented

Course Objectives - At the end of this course, participants will be able to:

• Describe the potential impacts and mass consequences due to foodborne outbreaks.

• Identify gaps in agency coordination and communication, given a case study.

• Describe how the roles of agencies, academia, and industry change by the type of incident.

• Analyze proper utilization of laboratory networks to improve response or identify gaps.

• Utilize specific food product information/intelligence to adjust surveillance strategy.

• Identify if an incident has occurred, given a list of key indicators and resources.

• Determine key investigative techniques to distinguish intentional and accidental incidents.

• Identify appropriate reporting protocols.

• Outline an investigation to determine the source and extent of an incident.

• Identify how a traceback/traceforward investigation can be improved.

• Determine responsibilities of agencies and industry to contain and control a food emergency.

• Describe methods to limit an outbreak’s spread and foster communication among agencies.

• Determine responsibilities of agencies and industry for disposal and disposition of contaminated food productsand decontamination of facilities.

• Determine appropriate disposal and decontamination method and communicate to agencies.

• Determine information to provide the public to restore and maintain consumer confidence.

• Develop a recovery strategy to support industry and community, and minimize consequences.

• Apply strategies to support all components of response to a food-related incident.

• Use strategies to support all components of recovery from a food-related incident.

• Illustrate effective communication among among industry and federal, state, and local officials.