Food Safety

FDA Basics Webinar: Bad Weather Basics

Knowing the proper food and water safety precautions to take during bad weather events is an important part of being prepared.

Join FDA and NOAA experts to learn action steps you can take to prepare for weather emergencies and prevent foodborne illness.

Date: Monday, August 31, 2015

Time: 11:00 a.m. EST

Featured Speakers: Ann Taubenheim, PhD, CFSAN Office of Analytics and Outreach, Chief, Education and Outreach Branch and Chris Maier, BS, NOAA National Weather Service, National Warning Coordination Meteorologist

Epi-Ready Audiences

The standard Epi-Ready workshop is designed for environmental (EH) and public health (PH) professionals working in city, county and tribal agencies and/or State Environmental Protection, Health and Agriculture Departments. Past attendees have ranged from new hires to staff with more than 30 years of experience working in food safety and foodborne illness investigations.

The training can also be appropriate for individuals from industry or consultants that collaborate in foodborne disease outbreak investigations. Below are several versions of Epi-Ready to suit different audiences:

For Retail Food Industry

NEHA has also developed a 1 day training, Industry Foodborne Illness Investigation Training and Recall Response (I-FIIT-RR), for industry professionals. Training includes the steps in a foodborne illness outbreak investigation and recall response, and industry's role in reducing the individual and economic impact of foodborne illness. Please contact Elizabeth Landeen, for more information on I-FIIT-RR.

For Rapid Response Teams

In collaboration with US Food and Drug Administration:   NEHA, in cooperation with FDA Office of Partnerships, has expanded Epi-Ready to a three-day training to include content to meet FDA’s goals and objectives for Rapid Response Teams.  Between 2009 and 2014, NEHA has coordinated twenty-two workshops and delivered the training to over 800 state and federal partners in foodborne illness response.

For Integrated Centers of Excellence in Food Safety

In collaboration with the Centers for Disease Control and Prevention and its Integrated Centers of Excellence in Food Safety:  The five Centers (Colorado, Florida, Minnesota, Oregon, and Tennessee) serve as resources for local, state, and federal public health professionals who respond to foodborne illness and outbreaks.  NEHA is assisting with the coordination of several regional Epi-Ready trainings in 2015 -2016.   

EH Topics: 

Building Capacity: Embracing a Unified Brand Builds Capacity for Health Departments

The use of letter grades, colored placards, or a numbered score is seen across the country to convey to restaurant patrons information on how safe and clean a restaurant is (i.e., the findings of the local health department's inspection of the facility). This column goes beyond exploring this practice or its efficacy—it explores how local health departments go about developing such programs and if unnecessary staff and resources are being consumed by such projects.

Characteristics of Noncompliant Food Handling Establishments and Factors That Inhibit Compliance in a Regional Health Authority, Jamaica

The Jamaican food safety regulatory framework is embodied in the Public Health Act of 1974 with public health inspectors/environmental health officers (PHIs/EHOs) empowered with its enforcement. The North East Regional Health Authority (NERHA) has consistently faced challenges in achieving national certification targets for food-handling establishments (FHEs). The aim of the authors’ study was to identify and describe noncompliant FHEs and to identify factors influencing their noncompliance. FHEs (N = 248) were randomly selected and each owner/operator targeted for interview.

Certified Professional Food Manager

Would you like to become a Certified Professional Food Manager? 

For any foodservice operation to manage its risk effectively, managers must learn basic food safety principles, apply that information on the job every day, and pass a Conference for Food Protection/ American National Standards Institute (CFP/ANSI)-approved examination.  

Study Resources

Certified Professional Food Manager

NEHA's Professional Food Manager, Fifth Edition supplies culinary and hospitality professionals and students with the knowledge to pass the CFP/ANSI-approved exam while helping to ensure the continued successful execution of food safety best practices in the workplace.



Find a Food Safety Instructor

NEHA’s Food Safety Training program maintains a network of hundreds of Registered Food Safety Instructors spread throughout the globe that provide training and assist us in protecting public health. NEHA Instructors work in health departments, schools, college, universities, military installations, restaurants, hotels, as independent consultants, and in other sectors related to food safety. We require our registered trainers to demonstrate competency in three core areas of food safety. Additionally, our certified trainers must pass a CFP-ANSI exam or possess a REHS/RS or CP-FS credential. As such, you can be assured that you are receiving the most effective training from individuals who have both knowledge and experience in the food safety world.  


Food Safety Instructor Directory

Ready to be Certified?

Contact NEHA at or call (303) 756-9090 Ext 340 to take the proctored Certified Professional Food Manager exam 

If you are with Le Cordon Bleu and need a copy of your certificate please contact Prometric at 1.800.624.2736


EH Topics: 

NEHA's Professional Food Handler (PFH) Certificate

A well-trained and knowledgeable food handler is the backbone of food safety in the retail foodservice setting. NEHA’s Professional Food Handler (PFH) Certificate Course provides these frontline workers access to essential knowledge and an understanding of core food safety practices that they need to carry out their work safely.

The NEHA Professional Food Handler Course is ideal for: 

  • Preparing for employment in the food industry
  • Employee orientation to food safety
  • Meeting the requirements for employee training (food handler) by state and/or local jurisdictions

Professional Food Handler

  • ANSI accredited
  • Based on the 2013 FDA Food Code
  • Secure Certificate of Training issued

The Professional Food Handler Certificate can be obtained online or with an instructor.

Professional Food Handler Online Certificate Course

Two-hour course, includes online assessment. Course covers seven modules, and Certificate is available upon completion.

register online today

Preview NEHA’s Professional Food Handler Online Certificate Course

Training and Testing with a NEHA Food Safety Instructor

NEHA’s Food Safety Training program maintains a network of hundreds of qualified Food Safety Instructors that provide training and assist us in protecting public health. 

find an Instructor near you  

This course is ideal for meeting the requirements for food handler employee training by state and/or local jurisdictions. Participants will receive their Food Handler Certificate upon course completion.

*Check with the state of Florida for Florida-approved food handler training.  

Additional Resource:

Professional Food Handler Textbook

The Professional Food Handler textbook helps support both the online and instructor-led courses. The textbook is based on the 2013 FDA Food Code, and includes food safety practices, charts, and informative graphics.

Program Information: 

EH Topics: 

2015 Quality Assurance Executive Study Group Meeting

The Quality Assurance Executive Study Group Meeting is a 3 day event that provides the food safety professionals with valuable relevant information and solutions across the entire food chain.  It is an opportunity to learn from top experts in the food industry, network with colleagues to exchange valuable ideas, keep current with the latest developments and successfully meet the ever changing food challenges. 

Hosted by National Restaurant Association 

CIFOR Resources

NEHA is an active, long-standing member of The Council to Improve Foodborne Outbreak Response (CIFOR), which is a multidisciplinary collaboration of national associations and federal agencies working together since 2006 to improve methods to detect, investigate, control and prevent foodborne disease outbreaks. Council member representatives include expertise in epidemiology, environmental health, public health laboratory activities and food regulation at the local, state and federal levels.

Many organizations work to reduce foodborne illness. Outbreak identification and investigation is a key area where multidisciplinary public health professionals must collaborate. CIFOR was created to develop and share guidelines, processes, and products that will facilitate effective foodborne outbreak response.

Visit the CIFOR website to learn more about CIFOR products, resources, and clearinghouse.


CIFOR Toolkit for the Guidelines for Foodborne Disease Outbreak Response

CIFOR Guidelines

The Second Edition of the CIFOR Toolkit for the Guidelines for Foodborne Disease Outbreak Response is now available. The Second Edition of the Toolkit has been developed to aid in the implementation of the second edition of the Guidelines for Foodborne Disease Outbreak Response,which was released in 2014. The Toolkit is intended to further the ability of state and local health departments to understand the contents of the Guidelines, to conduct a self-assessment of their outbreak detection and investigation procedures, and to implement appropriate recommendations from the nine chapters in the Guidelines.

The Toolkit walks public health practitioners through a series of worksheets divided into eleven “Focus Areas”. The Focus Areas are designed to help jurisdictions identify recommendations from the Guidelines that would be most useful for their jurisdiction. The Toolkit covers the most critical elements of outbreak response, guiding users through a range of activities, including: describing current activities and procedures, prioritizing CIFOR Guidelines recommendations to address needed improvements, and finally, making plans to implement the selected recommendations. 

Learn more about CIFOR Toolkit



CIFOR’s Foodborne Illness Response Guidelines for Owners, Operators and Managers of Food Establishments (CIFOR Industry Guidelines)

Another foodborne illness outbreak response resource is now available, the CIFOR Industry Guidelines. The guidelines were developed as voluntary guidance for owners, operators, and managers of retail food establishments (“Industry”) to help outline, clarify, and explain Industry’s recommended role in a foodborne illness outbreak investigation. By using the CIFOR Industry Guidelines and its tools, Industry can take an active and educated role in outbreak response and investigation thereby reducing negative health impact to the public and negative economic impact to their businesses.


Learn more about CIFOR Industry Guidelines


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