The National Association of County and City Health Officials (NACCHO) is pleased to host a sharing session on local and state food safety regulatory perspectives and concerns related to Cottage Foods. The presentation will highlight state cottage food regulations implemented across the nation; how one state health department has partnered with local health departments to provide guidance and education about their cottage food program; and the experience of a local health department in a “food freedom” bill state.
NEHA Celebrates National Public Health Week
Did you know that 1 in 6 Americans gets sick every year from contaminated food? Thanks to the efforts of environmental health professionals in your local communities, they have helped reduce foodborne illness 10 percent, preventing about five million Americans from getting sick every year. NEHA promotes food safety to reduce the number of foodborne illness occurring in America by educating environmental health professionals and engaging with policy makers.
Resources for Food Safety Instructors
Learn more about becoming a NEHA Food Safety Instructor:
- Become Food Safety Instructor
- NEHA Food Safety Training's online trainer directory
- NEHA Food Safety Program Handbook (PDF)
- NEHA Professional Food Handler Program Stakeholder Listing (PDF)
- Complaints and Appeals
- Certified Professional Food Manager
- Proctor: Become a Proctor for Exams
The Certified in Comprehensive Food Safety (CCFS) is a credential by National Environmental Health Association (NEHA), and the GMA Science and Education Foundation is recognized by NEHA to be the exclusive industry trainer for the CCFS course. This 2.5 day course prepares trainers to take the CCFS credential exam.
Join the Nevada Food Safety Task Force and the Nevada Environmental Health Association for their Annual Joint Education Conference in Las Vegas which brings diverse speakers from all facets of environmental health. Vegas PBS/Southern Nevada Public Television (SNPT) is handling registration/payments for this event.
In this two-day course, you will learn how to avoid microbial contamination and produce safe food products. Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology and show you what environmental factors influence the growth of pathogens and spoilage organisms in food.
Don’t be baffled by statistics! In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced.
Featured Topics include:
Discover the basic concepts of the Hazard Analysis Critical Control Point (HACCP) system and learn what it takes to develop a thorough plan to better support you and your company.