Epi Web Course and Team Training Series
CAFSP, in conjunction with the Integrated Food Safety Centers of Excellence, is in the process of developing a web-based course series for epidemiological investigation teams. The goal for this series of online courses and downloadable team activities will be to train public health professionals and other involved personnel to rapidly identify, investigate and implement control measures for a foodborne disease outbreak to reduce the incidence of foodborne illness. Ideally, the courses and team activities will be completed by all outbreak team members over the span of six months to a year to build team capacity. The series will be comprised of seven courses and four team activities. The activities will be downloadable and will take an hour to hour-and-a-half to complete; these activities could be completed as a part of a monthly team meeting.
Course 1: Foodborne Outbreak Investigation and Response Team Roles and Responsibilities: Part A is complete and currently on-line. This course will provide an overview of the integrated food safety system and how local, state, and national agencies fit into this system.
Course 2: Foodborne Outbreak Investigation and Response Team Roles and Responsibilities: Part B is in the final development stage and should be on-line in August 2015. This course will identify surveillance systems relevant for foodborne outbreak response for the discipline areas of environmental health, epidemiology, and laboratories.
Upcoming Courses and Activities will include the following.
Activity 1. After members of an investigation team complete the first two courses, they can participate, as a team, in a downloadable activity to highlight key lessons of Courses 1 and 2 related to how they function as a team related to surveillance protocols. This activity will help them to do a gap analysis for the particular needs of their team and develop action items with timelines for meeting those needs.
Course 3:Initial Foodborne Illness Investigation. This course will provide an overview of information sources, their analysis, and interpretation as part of a foodborne illness investigation.
Activity 2. This downloadable team activity will cover key topic areas from Course 3, including information assessment, investigation tools, and communication and control measures.
Course 4: Environmental Health Investigation. This course will describe the differences between environmental health assessments, HACCP plan reviews, facility plan reviews, and routine inspections.
Course 5: Epidemiologic Investigations. This course will provide cover key parameters of an epidemiologic investigation.
Course 6: Laboratory Investigations. This course provides information on how likely causative agents are determined during a laboratory investigation.
Activity 3. This downloadable team activity will cover key topic areas from Courses 4-6 that will help the team to integrate their roles and responsibilities during environmental health investigations, epidemiological investigations, and laboratory investigations
Course 7: Concluding the Investigation and Final Course Activity. This course will identify when to conclude a foodborne outbreak investigation, the necessary elements of an After-Action-Report, and the process for continuous improvement.
Activity 4: Capstone Activity. This downloadable team activity will be a culmination of information from all seven courses that will help the team to identify specific areas for improvement.