Risky Food Behind Bars: A Public Health Burden

Speakers will examine the disproportionate burden of outbreak-associated foodborne illnesses experienced by incarcerated persons, as evidenced through CDC surveillance data. Context-specific interventions, including food safety practices and legal oversight, can impact the type and frequency of these outbreaks and reduce gaps in preventative measures. Using legal epidemiology methods, this session highlights identified factors unique to correctional settings that affect foodborne outbreaks and identifies targeted solutions for the registered dietitian nutritionist.

Planned with the Dietetics in Health Care Communities Dietetic Practice Group.

CPE Level: Level 3
CPEU: 1.0

Performance Indicators

• 12.1.4 Influences legislation, regulation, and policy changes to impact nutrition in the community
• 7.1.3 Investigates and analyzes work environment to identify safety issues and risks to self, staff, customers, public and organization.
• 7.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety.

Learning Objectives

• Summarize the disproportionate burden of foodborne illness in correctional settings
• Recognize food safety issues specific to correctional institutions and assess how targeted, context specific interventions could be applied, including the role and types of laws aimed at preventing foodborne illnesses.
• Successfully articulate the need for prevention measures specific to this marginalized population and apply potential public health and legal solutions going forward.

Speakers

• Hilary Whitham
• Amanda Moreland