Expand Connecticut Qualified Food Operator (QFO) mandate to include all relevant employee groups in licensed food service establishments.
Update food code/regulations and assure regulatory compliance within the food industry.
Use standard risk-based protocols for FSE inspections and code enforcement across local jurisdictions.
Educate consumers on food safety practices for home and work environments and how to report suspected foodborne illness.
Educate providers and consumers on importance of evaluating and reporting suspected foodborne illness.
Disseminate and enhance guidance and protocols for food protection during extreme events, natural and other disasters.
Ensure appropriate training of food service employees.
Promote engagement of food service establishments (FSE) and food service workers in food safety education programs and application of food safety principles in practice.
Enhance institutional education on food safety practices and compliance with food code/regulations (day care, schools, residential programs, correctional facilities, long term care facilities, facilities serving older adults and immune-compromised populations).
Provide culturally congruent education on food safety for ethnic consumer groups and ethnic food service establishments.
Enhance inspector/sanitarian and industry training, and focus on risk-based inspections through training and field monitoring.
Promote utilization of Connecticut Food Core Program by local health departments with limited foodborne disease follow up capacity.
Ensure follow-up interviews for Campylobacter infections by state or local public health personnel.
Ensure that appropriate laboratory infrastructure and systems are in place for more rapid and timely identification and characterization of pathogens.