Survey of Food Safety Programs Survey (paper) Local Health Departments

Form Approved

OMB No. 0920-XXXX

Exp. Date xx/xx/20xx

Attachment 3

Centers for Disease Control and Prevention

Food Safety Program Survey (paper)

Public reporting burden for this collection of information is estimated to average 2 hours per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. An agency may not conduct or sponsor, and a person is not required to respond to, a collection of information unless it displays a currently valid OMB control number. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden, to: CDC/ATSDR Information Collection Review Office, MS D-74; 1600 Clifton Road NE, Atlanta, Ga. 30333; ATTN: PRA (0920-NEW)

1. FOOD SAFETY ACTIVITIES

1. Is your agency the only agency providing food safety services in your jurisdiction?

 Yes  No

1a. If no, which other entities provide food safety services? (e.g., Department of Agriculture, etc.)

We are now going to ask you the same set of questions twice. The first time we are focusing on food illness related complaint call. The second time we are focusing on food safety related complaint call.

2. Does your food safety program follow up on foodborne illness complaint calls? (An Examples of complaints relevant to this question include reports about getting ill from food eaten at a restaurant etc. Examples of “follow up” activities include validating the complaint, conducting investigations etc.)

 Yes  No

2a. If yes …

		2007	2008	2009	2010	2011	2012
2a1.	About how many foodborne illness complaint calls did you receive in each of the years listed?
2a2.	How many foodborne illness calls required follow up activities in each of the years listed?
2a3.	Among the foodborne illness calls that required follow up, how many did you have the resources to address in each of the years listed?

2b. What criteria does your program use to determine if a foodborne illness complaint call requires follow up?

3. Does your food safety program follow-up on food safety complaint calls? (Examples of complaint calls relevant to this question include complaints about a dirty restaurant. Examples of “follow up” activities include phone calls, physical visits, inspections etc.…….. )

 Yes  No

3a. If yes…

		2007	2008	2009	2010	2011	2012
3a1.	About how many food safety complaint calls did you receive in each of the years listed?
3a2.	How many of the food safety calls required follow up activities in each of the years listed??
3a3.	Among the food safety calls that required follow up, how many did you have the resources to track in each of the years listed?

3b. What criteria does your program use to determine if a food safety complaint call requires follow up?

4. Does your food safety program issue permits/licenses?

 Yes  No

4a. If yes, which of the following establishments does your food safety program provide

permits/licenses to? (Check all that apply)

• Permanent retail establishments Temporary retail establishments (such as those found at fairs, food trucks )

• Manufacturing facilities (such as beverage and canned food manufacturers )

• Other (Please specify) ________________________________________________

5. Does your food safety program conduct inspections?

 Yes  No

5a. If yes, please list how many establishments your program had the authority to inspect and how many routine inspections your food safety program conducted in each type of establishment in each of the years listed below.

	2007	2008	2009	2010	2011	2012
5a1. Number of permanent retail establishments your program had authority to inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect
5a2.Number of permanent retail establishments your program inspected	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect
5a3. Number of temporary retail establishments your program had authority to inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect
5a4. Number of temporary retail establishments your program inspected	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect
5a5. Number of manufacturing facilities establishments your program had authority to inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect
5a6. Number of manufacturing facilities your program inspected	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect	________  Didn’t inspect

6. Does your food safety program use a risk-based inspection system? (for example, do high-risk establishments receive more inspections per year than low risk establishments?)

 Yes  No

6a. If yes, how does your program define high risk and low risk?

High risk:

Low risk:

7. Does your food safety program conduct foodborne illness outbreak investigations?

 Yes  No

7a. If yes, in which of the following establishments does your food safety program

conduct outbreak investigations? (Check all that apply)

• Permanent retail establishments (such as restaurants, deli’s, caterers

• Temporary retail establishments (such as those found at fairs, food trucks

• Manufacturing facilities (such as beverage and canned food manufacturers

• Other (Please specify) _________________________________

7b. How many foodborne illness outbreak investigations were performed by your food safety

program in each of the years listed below?

2007 ________ 2008 ________ 2009 ________

2010 ________ 2011 ________ 2012 ________

7c. What activities does your food safety program undertake when investigating a potential foodborne illness outbreak? (Check all that apply)

• Conduct an environmental assessment

• Conduct a routine inspection

• Contact and collaborate with epidemiologists on staff about the outbreak (if available)

• Contact and collaborate with epidemiologists from partner agencies (for example, CDC, local health departments) about the potential outbreak

• Contact and collaborate with a laboratorian about the outbreak

• We do not perform foodborne illness outbreak investigations

• Other (Please specify) _______________________________________

8. Are there any services that you believe are important to the effectiveness of your food safety

program that have been reduced or eliminated in the last five years?

 Yes  No

8a. If yes, which services?

8. Does your food safety program contract out any of its food protection services?

 Yes  No

9a. If yes, which of the following services are contracted out? (Check all that apply)

• Complaint call response

• Permitting

• Inspections

• Outbreak investigations

• Other (Please specify)_________________________________

9b. Why does your food safety program contract out food protection services? (Check all that apply)

• We do not have the financial resources to hire personnel

• It is cheaper to contract out services

• Contractors have more technical experience

• We have a budget to contract services out

• Other (Please specify) _______________________________________

10. Which of the following activities does your food safety program do? (Please check all that apply to your program.)

___ Monitor environmental and health status to identify and solve community environmental health problems

___ Diagnose and investigate environmental health problems and health hazards in the community

___ Inform, educate, and empower people about environmental health issues

___ Mobilize community partnerships and actions to identify and solve environmental health problems

___ Develop policies and plans that support individual and community environmental health efforts

___ Enforce laws and regulations that protect environmental health and ensure safety

___ Link people to needed environmental health services and assure the provision of environmental health services when otherwise unavailable

___ Assure a competent environmental health workforce

___ Evaluate effectiveness, accessibility, and quality of personal and population-based environmental health services

___ Research for new insights and innovative solutions to environmental health

11. Of the following activities, which three do you think are the most important for your food safety program to do? (Select the three most important services, and rank them from 1 to 3, with 1 being the most important and 3 being the least important.)

___ Monitor environmental and health status to identify and solve community environmental health problems

___ Diagnose and investigate environmental health problems and health hazards in the community

___ Inform, educate, and empower people about environmental health issues

___ Mobilize community partnerships and actions to identify and solve environmental health problems

___ Develop policies and plans that support individual and community environmental health efforts

___ Enforce laws and regulations that protect environmental health and ensure safety

___ Link people to needed environmental health services and assure the provision of environmental health services when otherwise unavailable

___ Assure a competent environmental health workforce

___ Evaluate effectiveness, accessibility, and quality of personal and population-based environmental health services

___ Research for new insights and innovative solutions to environmental health

11a. What could help your food safety program provide better services to the public? (Select top three priorities in rank order from 1 to 3, with 1 being the most important and 3 being the least important.)

____ Training (such as provide more training for field staff

____ Recruitment (such as hire more staff with specialized skill sets, like epidemiologists or health educators)

____ Organizational change (such as change organizational protocols, responsibilities leadership, funding)

____ Information Technology (such as acquire more computers, thermocouples, surveillance systems, GPS units and software)

____ Physical space (such as get larger building, more offices, more storage

____ Financial resources

____ Laboratory affiliation

____ Other (Please specify) ______________________________________

WORKFORCE CAPACITY & COMPETENCY

12. How many current professional staff members in your food safety program have educational levels in each of the categories listed below?

High School ___________

Some College ___________

Bachelor’s Degree ___________

Master’s Degree ___________

Doctoral Degree ___________

13. Does your food safety program require any field staff to obtain a food safety license?

 Yes  No

13a. If yes, what type of license?

WORKFORCE STAFFING

14. Did changes in staff size affect your food safety program’s ability to provide food protection services in each of the years listed below?

	Yes	No
2007		
2008		
2009		
2010		
2011		
2012		

14a. If yes, how did these changes affect your food safety program’s ability to provide food

protection services in each of the years listed below?

	Effects of changes in staff size on the provision of food protection services
2007
2008
2009
2010
2011
2012

15. What environmental health service(s) besides food services does your food safety program provide? (Check all that apply)

• Drinking water  Air

• Recreational water  Solid waste

• Waste water  Hazardous material

• Household  Vector

• Institutions  Other (Please specify) ______________________

16. Does your food safety program have the type of staff it needs to provide food protection

services?

 Yes  No

16a. If no, what type of staff does your food safety program need?

FINANCIAL RESOURCES

17. Does your food safety program receive funding from an external funding source? (such as grants, extramural funding, cooperative agreements)

 Yes  No

17a. If yes, what percentage of your food safety program’s budget was from sources listed in each of the years below? Please indicate the percentage for each source and for each year in the table below.

Budget Source	2007	2008	2009	2010	2011	2012
Service fees
Local/city/county support
State support
Federal Support
Grants
Other

17. Which of the following services does your food safety program charge food establishments a fee for?

• Permitting/licensing

• Inspections

• Outbreak investigations

• We do not charge fees

• Other (Please specify) _______________________________________

19. What was the total budget of your health department in each of the years listed below?

2007 ________ 2008 ________ 2009 ________

2010. ________ 2011 ________ 2012 ________

20. What was the total budget of your food safety program in each of the years listed below?

2007 ________ 2008 ________ 2009 ________

2010. ________ 2011 ________ 2012 ________

21. What percentage of your food safety program’s budget was spent on staff salaries and

benefits in each of the years listed below?

2007 ________% 2008 ________% 2009 ________%

2010 ________% 2011 ________% 2012 ________%

22. What percentage of your food safety program’s budget was allocated to emergencies in each

of the years listed below?

2007 ________% 2008 ________% 2009 ________%

2010 ________% 2011 ________% 2012 ________%

COMMUNITY HEALTH

23. How many foodborne illnesses were reported in your jurisdiction in each of the years listed

below? (To the state if your agency is a local health department and to the CDC if your agency a state health department)

2007 ________ 2008 ________ 2009 ________

2010 ________ 2011 ________ 2012 ________

24. How many foodborne illnesses related to outbreaks were reported in your jurisdiction each of the years listed below?

2007 ________ 2008 ________ 2009 ________

2010 ________ 2011 ________ 2012 ________

25. How many foodborne illness outbreaks were reported in your jurisdiction in each of the years

listed below?

2007 ________ 2008 ________ 2009 ________

2010 ________ 2011 ________ 2012 ________

26. How many people visited your food safety program’s website in each of the years listed below?

2007 ________ 2008 ________ 2009 ________

2010 ________ 2011 ________ 2012 ________

DEMOGRAPHICS

27. Which level of government is your food safety program?

• State (e.g., health department, agricultural department, etc.)

• District (e.g., health department, agricultural department, etc.)

• County/City (e.g., health department, agricultural department, etc.)

• Other (Please specify) __________________________________

28. What is the total population served by your food safety program?

• Less than 10,000 75,000-99,999

• 10,000-24,999 100,000-199,999

• 25,000-49,999 200,000-499,999

• 50,000-74,999 500,000 and up

29. How many full time employees did your food safety program have in each of the years listed

below?

2007 ________ 2008 ________ 2009 ________

2010 ________ 2011 ________ 2012 ________

30. How many contract employees did your food safety program have in each of the years listed

below?

2007 ________ 2008 ________ 2009 ________

2010 ________ 2011 ________ 2012 ________

31. How many seasonal or temporary employees did your food safety program have in each of

the years listed below?

2007 ________ 2008 ________ 2009 ________

2010 ________ 2011 ________ 2012 ________

32. How many support staff did your food safety program have in each of the years listed below?

2007 ________ 2008 ________ 2009 ________

2010 ________ 2011 ________ 2012 ________

Thanks for your participation!