# Erie County Health Department Risk Factor Study and Continued Conformance with the FDA Voluntary National Retail Food Regulatory Program Standards

> **NIH FDA U18** · ERIE COUNTY DEPARTMENT OF HEALTH · 2020 · $70,000

## Abstract

Project Summary/Abstract
The Erie County Health Department (ECHD) Eire County, Ohio is seeking a $70,000 award from the U.S.
FDA’s Voluntary National Retail Food Regulatory Program Standards Grants Program to advance
conformance with Standards 2,3,7 8 and 9.
Goals include:
  Standard 2: Trained Regulatory Staff- re-standardize a food inspection staff member as a food Safety
 Inspection Officer (FSIO) to then re-standardize other ECHD food safety personnel and train antipated
 new hires in accordance with stated protocols
  Standard 3: Inspection Program Based on HACCP Principles- develop required written policies
 including on-site corrective actions appropriate to the type of violations, long-term control of risk factors,
 follow-up activities to assure compliance, code variance requests related to risk factors and
 verification/validation of Hazard Analysis Critical control Points (HACCP)
  Standard 7: Industry and Community Relations- strengthen an Active Managerial Control (AMC)
 Program with an initial 20 local facilities, offering training and resources to food mangers.
  Standard 8: Program Support and Resources- provide staff with appropriate food inspection tools and
 equipment used for routine inspections, risk factor evaluations, and food safety trainings
  Standard 9: Program Assessment- conduct an initial phase of a required risk factor study with a focus
 on schools, grocery stores, hospitals, and healthcare facilities.
Specifically, for standard 2, ECHD will seek renewed partnership with the Fairfax county Health Department,
Virginia, a previous mentor, to bring their FSIO to ECHD to re-standardize an ECHD lead food inspector.
Currently, in Ohio, there is no avenue for local health departments to complete this requirement through a
state-based program.
ECHD believes participation in these activities are the steps needed to reduce food violations most commonly
associated with food borne illness at licensed operations within the jurisdiction. The risk factor study will
provide solid baseline data that will be trended over time in order to develop targeted strategies that address
the five CDC risk factors known to contribute to food borne illness. The study will identify the needed
interventions proven to promote use of specific behaviors that improve and protect public health.

## Key facts

- **NIH application ID:** 10148081
- **Project number:** 1U18FD007023-01
- **Recipient organization:** ERIE COUNTY DEPARTMENT OF HEALTH
- **Principal Investigator:** Craig Ward
- **Activity code:** U18 (R01, R21, SBIR, etc.)
- **Funding institute:** FDA
- **Fiscal year:** 2020
- **Award amount:** $70,000
- **Award type:** 1
- **Project period:** 2020-07-01 → 2022-06-30

## Primary source

NIH RePORTER: https://reporter.nih.gov/project-details/10148081

## Citation

> US National Institutes of Health, RePORTER application 10148081, Erie County Health Department Risk Factor Study and Continued Conformance with the FDA Voluntary National Retail Food Regulatory Program Standards (1U18FD007023-01). Retrieved via AI Analytics 2026-05-28 from https://api.ai-analytics.org/grant/nih/10148081. Licensed CC0.

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