Environmental Aspects of Conducting Foodborne Illness Outbreak Investigations
Illustration of Food

Course Objective

  • Describe the components that make up the NJ Retail Food Inspection Program
  • Identify foodborne Illness risk factors
  • Recognize procedures to be taken during an assessment of retail food establishments during a reported foodborne illness outbreak

Date: October 26, 2016

William Manley
Retail Food Project Leader
Public Health and Food Protection Program, New Jersey Department of Health

The emphasis of this presentation will be placed on the State’s retail food inspection program. This program will focus on foodborne illness risk factors and then cover what procedures they would want the local health department to follow when conducting and environmental assessment of the restaurant or other retail food establishment implicated in reported foodborne illness outbreak. Neither foodborne disease surveillance systems nor the specifics of the epidemiological investigation will be covered.

Region 2 Public Health Training Center