Food Safety

A Review of Food Safety Practices, Regulations, and Challenges in Lima, Peru

This presentation shares results of research conducted in various restaurants and markets of Lima, Peru. It describes the food safety regulation and inspection system in use and identifies some of the major variables and food safety risk factors at play. A brief comparison to the U.S. FDA Food Code is made, providing a discussion on possible approaches to remediation.

Food Safety Materials

NEHA offers top-notch food safety training, food safety education materials (publications, videos, e-books, etc.), HACCP Manager Certification, and food manager certification exams.

Restaurants and food service establishments can choose to customize their training needs to receive the level of food safety education that is right for their employees.

What Makes Our Food Safety Resources Better?

  • We work closely with health departments and keep abreast of food safety trends so you receive the most up-to-date effective training on the market. In fact, a large percentage of our registered trainers are health inspectors themselves - and who better to train you than the inspection experts?
  • We listen to your needs, whether you're looking for food safety books for employees, want to create an internal training program, or are looking to provide certification/recertification for your food managers and food handlers, we work to provide the best training and materials for each establishment.
  • NEHA's long standing history in food safety - since 1939 - means that we are trusted and respected for reliable, accurate, and relevant information. We recognize that food safety is a significant commitment on everyone's part, and we are dedicated to working with you to protect the health of your patrons.
  • NEHA has what you need...all at a price you can afford.

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Food Safety Materials

NEW: 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.

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.

PROFESSIONAL FOOD MANAGER

 

 

 

 

 

 


Professional Food Handler

NEHA Textbook: Professional Food HandlerANSI accredited.  Meets CA and IL food handler requirements. 

NEHA's Professional Food Handler textbook provides food handlers access to essential knowledge and understanding of fundamental food safety practices that they need to carry out their work safely. Concise, brightly illustrated, and written at the eighth-grade level, this student textbook has proved to be an effective tool in the workplace.

Based on the FDA 2013 Food Code, this book presents all the essential microbiological and technical food safety principles in ways that are easy to read, understand, and retain. In addition to containing fundamental food safety practices, the book also includes informative graphics that assist readers in retaining the information.

Professional Food Handler Textbook

 

 

 

 

 


HACCP: Managing Food Safety Hazards 

 

HACCP: Managing Food Safety Hazards at the Retail Level provides a roadmap for writing and implementing a food safety management system based on hazard analysis and critical control point (HACCP) principles. Prepares readers to take the NEHA Certified HACCP Manager exam. Study reference for NEHA's CP-FS exam. 

Online HACCP courses also available at nehahaccp.org.

 

HACCP: Managing Food Safety Hazards 

 

 

 

 


 

HACCP for Processors: A Step-By-Step Guide

Book: HACCP for Processors

 

Food safety is everyone’s concern—especially facilities that produce, manufacture, distribute, ship, or import food products. Hazard analysis and critical control point (HACCP) principles are required for many of these operations. HACCP for Processors: A Step-By-Step Guide provides you with the necessary knowledge for understanding, writing, and implementing a food safety management system based on HACCP principles. This comprehensive textbook is designed to teach the principles of HACCP and also to be a valuable reference book for your food safety library. It can be used on its own or in conjunction with NEHA’s online HACCP course.

 

HACCP for Processors: A Step-By-Step Guide

 

 

 

 

 


Certified Professional in Food Safety Manual

NEHA’s Certified Professional–Food Safety manual was developed by experts from across the various food safety disciplines to help candidates prepare for the updated CP-FS credential examination. 

This 360-page manual contains science-based, in-depth information about the causes and prevention of foodborne illness, HACCP plans and active managerial control, cleaning and sanitizing, pest control, risk-based inspections, sampling food for laboratory analysis, food defense, responding to food emergencies and foodborne illness outbreaks, conducting facility plan reviews, and the legal aspects of food safety.

 

Certified Professional in Food Safety (CP-FS) Study Guide

 

 

 

 

 


NEHA Bookstore

 

Visit the NEHA Bookstore for more on these, and other great Food Safety Training Materials!

 

 

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Epi-Ready Accomplishments

Since 2003...Map of EPI Ready Workshops in the United States

  • Over 3,300 EH and PH professionals have been trained 
  • 75 workshops have been conducted in 33 states 
  • Attendees represent all 50 states, plus international attendance from China, Japan, Saudi Arabia, Jamaica and Guam
  • Recipient of the 2008 Food Safety Leadership Award from NSF International
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Epi-Ready Continuing Education Hours

Continuing Education Hours

Continuing Education through NEHA

Epi-Ready has been approved for 14 hours of Continuing Education through NEHA. Learn how to receive credit here.

Continuing Education through CDC

ORIGINATION DATE October 17, 2016
EXPIRATION DATE: October 17, 2018

The training (identified on the CDC training website as RP2784: Epi Ready Team Training: Foodborne Illness Response Strategies) has also been approved by CDC for Continuing Medical Education (CME), Continuing Nursing Education (CNE), International Association for Continuing Education and Training (IACET) CEUs and Certified in Public Health (CPH) recertification credits as follows:
 

  • CME activities with Joint Providers: This activity has been planned and implemented in accordance with the Essential Areas and policies of the Accreditation Council for Continuing Medical Education through the joint providership of the Centers for Disease Control and Prevention and National Environmental Health Association (NEHA).The Centers for Disease Control and Prevention is accredited by the (ACCME®) to provide medical education for physicians.  Physicians should claim only the credit commensurate with the extent of their participation in the activity. The Centers for Disease Control and Prevention designates this live activity for a maximum of 13.25 AMA PRA Category 1 Credits™. 
  • CNE:  The Centers for Disease Control and Prevention is accredited as a provider of Continuing Nursing Education by the American Nurses Credentialing Center's Commission on Accreditation. This activity provides 13.2 contact hours.
  • CEU:  The Centers for Disease Control and Prevention is authorized by IACET to offer 1.3 CEU's for this program.
  • CPH: The Centers for Disease Control and Prevention is a pre-approved provider of Certified in Public Health (CPH) recertification credits and is authorized to offer 14 CPH recertification credits for this program. CDC is an approved provider of CPH Recertification Credits by the National Board of Public Health Examiners. Effective October 1, 2013, the National Board of Public Health Examiners (NBPHE) accepts continuing education units (CEU) for CPH recertification credits from CDC. Please select CEU as your choice for continuing education when registering for a course on TCEOnline. Learners seeking CPH should use the guidelines provided by the NBPHE for calculating recertification credits. For assistance please contact NBPHE at http://www.NBPHE.org.

 

DISCLOSURE:  In compliance with continuing education requirements, all presenters must disclose any financial or other associations with the manufacturers of commercial products, suppliers of commercial services, or commercial supporters as well as any use of unlabeled product(s) or product(s) under investigational use.

CDC, our planners, presenters, and their spouses/partners wish to disclose they have no financial interests or other relationships with the manufacturers of commercial products, suppliers of commercial services, or commercial supporters. Planners have reviewed content to ensure there is no bias.

Content will not include any discussion of the unlabeled use of a product or a product under investigational use.

The Centers for Disease Control and Prevention and National Environmental Health Association (NEHA) are jointly providing the CNE for this activity.

CDC did not accept commercial support for this continuing education activity.

 

To receive continuing education (CE):

  1. Complete the activity
  2. Complete the Evaluation at  www.cdc.gov/TCEOnline
  3. Pass the posttest at ___85___% at www.cdc.gov/TCEOnline

FEES:  There are no fees for CE.  

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Epi-Ready Workshop Learning Objectives

Workshop Learning Objectives

At the end of this workshop, participants will be able to:

  • Describe the desirable skills and knowledge available through a foodborne disease outbreak investigation and control team.

  • Recognize a possible foodborne outbreak through reports to a notification/complaint system or pathogen-specific surveillance.

  • Generate hypotheses about the source of an outbreak using information on causative agents, the implicated facility, the descriptive epidemiology of cases, and case interviews.

  • Describe how the contributing factors in an outbreak are related to the causative agent, the suspect food, and food preparation setting.

  • Explain terms used in epidemiology such as case-control and cohort study, relative risk, odds ratio, and measure of association.

  • List important considerations in the collection and submission of clinical and food specimens to the laboratory.

  • Identify ways to improve communications between members of the outbreak investigation team.

EPi-Ready Workshop Learning ObjectiveS (PDF)

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Host an Epi-Ready Workshop

 

Outbreak Response… Is Your Team Ready?

Give your team the tools and training to deal with a foodborne illness outbreak effectively and efficiently to minimize risk and negative outcomes. Epi-Ready workshops build an understanding of the roles and responsibilities of the disciplines involved using course content developed in collaboration with the Centers for Disease Control and Prevention (CDC). 

 Reasons to Host an Epi-Ready Workshop on Foodborne Illness Response Strategies

  • Proactive training for teams before an incident occurs
  • Clear lines of communication and responsibilities within departments
  • Improved collaboration between organizations and disciplines
  • Reduced response time
  • Staff and community confidence of having a well-trained team in place
     

The host agency is responsible for providing a meeting venue with seating for 50 participants, audio visual (laptop and projector), beverages (coffee and tea), and snacks (optional but appreciated).

The two-day Epi-Ready workshop is delivered by three discipline-specific, experienced instructors.  A NEHA staff person will provide coordination and support throughout planning and during the workshop. 

Each participant in your group will receive:

  • NEHA Epi-Ready Manual
  • APHA Control of Communicable Diseases Manual
  • IAFP Procedures to Investigate Foodborne Illness Manual
  • CDC/AMA Foodborne Illness Physician's Primer

 

Measuring a Return on Your Investment

  • Practical experience in a simulated scenario to identify the source of an outbreak
  • Increased ability to recognize the contributing factors in an outbreak
  • Understanding of the complete outbreak response sequence and the role of each of the four disciplines involved (EH, public health, laboratory and epidemiology)
  • Familiarity with terms used in epidemiology and considerations for obtaining valid lab samples
  • Identify gaps in and ways to improve communications between members of the outbreak investigation team

 

If you would like to host a self-funded workshop or need more information, please email programs@neha.org.

 

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Epi-Ready Team Training

Epi-Ready Team Training: Foodborne Illness Response Strategies

EPI-Ready: Foodborne Illness Outbreak Response Training Four Legged StoolWhat Is Epi-Ready?

Developed in partnership with the Centers for Disease Control and Prevention, Epi-Ready is a two-day in-person workshop for environmental and public health professionals with responsibility for investigation of foodborne illness outbreaks. With a team-based approach to training, Epi-Ready focuses on how to efficiently and effectively respond to an outbreak by understanding the roles and responsibilities of the disciplines involved—using the analogy of the 4-legged stool. What happens to a stool (investigation) if one leg is broken or missing?

The Epi-Ready 4-legged stool represents collaboration between the three disciplines involved in a foodborne illness investigation, environmental health specialists/sanitarians, epidemiologists and laboratory staff. The fourth leg of the stool comprises all others who directly or indirectly are involved in outbreak investigations, including public health nurses, health educators, industry, risk communication/public information officers, and others.

Workshop content is designed to follow the Council to Improve Foodborne Outbreak Response (CIFOR) Guidelines.

Topics are covered through a combination of lecture, question and answer sessions, interactive group exercises and final case study.

Epi-Ready goals are that each leg of the stool…

  • Better understand the roles and responsibilities of all disciplines in an investigation.

  • Build a more efficient working relationship and open lines of communication with partners.

  • Understand that collaboration is KEY!

For more information on Epi-Ready Team Training, please contact programs@neha.org.

 

Host an Epi-Ready Workshop

View Online Course Materials

 
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InFORM 2015

InFORM 2015: PulseNet, OutbreakNet and Environmental Health

November 17-20, 2015 
Hyatt Regency Phoenix Hotel 
Phoenix, AZ

Sponsored by the Centers for Disease Control and Prevention, Enteric Diseases Laboratory Branch and Outbreak Response and Prevention Branch, Association of Public Health Laboratories, United States Department of Agriculture, Food Safety and Inspection Service, United States Food and Drug Administration.

Industry - Foodborne Illness Investigation Training and Recall Response

What is I-FIIT-RR?

  • I-FIIT-RR aims to assist industry in producing a more rapid, efficient, and effective response to foodborne illness incidents and food recalls.

  • Designed to build improved relationships and open lines of communication between the retail food industry and local food regulatory agencies.

  • Identifies industry’s role in reducing the individual and economic impact of foodborne illness.

  • Identifies the steps in recall and outbreak response and identifies roles and responsibilities before, during, and after a potential incident.

  • Identifies control measures based on model practices that rapidly and effectively prevent further transmission of illness.

  • I-FIIT-RR is available for online viewing or can be hosted as a one day face-to-face workshop.
     


 

Host a LIVE Workshop

  • There are a variety of ways a company or association can host a self-funded workshop. Please inquire with programs@neha.org.

  • Workshops can be tailored to focus on a specific facility, and/or specific local/state procedures

  • Workshops are a one day training for up to 35 industry attendees

  • NEHA will provide all coordination, registration, workshop materials and Instructor

  • Approved for NEHA Continuing Education 

 

I-FIIT-RR Audience:IFIIT-RR Puzzle Pieces
 

  • Retail food store/food service establishment staff

  • Single unit to large chains

  • Mid-level manager & above (recommended)

  • Quality Assurance/Quality Control, Chefs, Managers, etc

     

 


 

I-FIIT-RR Modules:

  • Building a Partnership: Who & Why?

  • Recall Response

  • Recognizing a Foodborne Illness Outbreak

  • Environmental Assessment

  • Control Measures & Epidemiologic Investigation

  • Collecting Samples & Laboratory Testing

  • Recovery/Concluding Actions

     


 

View Online Workshop

 
This free workshop can help a business of any size -- from mom-and-pop restaurants to workplace cafeterias -- develop best practices to prevent foodborne illness, benefit from strong relationships with regulatory partners, and create response plans in the event of illness outbreaks, customer or product complaints, and food recalls.

 

View the full online course

 

 

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Food Safety

Food-related diseases affect tens of millions of people and kill thousands each year. A foodborne illness is caused by eating or drinking a contaminated food or beverage. NEHA’s Food Safety programs are dedicated to educating food safety and environmental health professionals.  Through the varied food safety related resources available through NEHA, we aim to help inform, educate and improve preparedness, response, and prevention of foodborne diseases within both the regulatory and industry workforce.  These programs include the following:

  • Learning materials and opportunities for local and state food safety and environmental health professionals, school lunch programs, and professional trainers, managers, and employees in the food service industry
  • Food safety related workshops, training opportunities, conferences and events
  • A Food Safety Trainer directory
  • Food related Credentials and Certificates
  • Access to assessments and reports

 


Food Safety Credentials and Certifications

 


Food Safety Trainings 

 


Marijuana Edibles

Marijuana usage is changing regulations in many states, legalizing its use both recreationally and for medicinal purposes. However, these new laws raise questions about the safety of these products, and how should it be regulated and inspected. Watch NEHA's recent webinar, Wonderful World of Edibles...Are They Safe? which occured June 16, 2017.

Watch Marijauna Edibles Webinar

 


Environmental Health Saves Lives, Saves Money, and Protects Our Future 

Environmental Health professionals ensure our food is safe by educating, inspecting, and investigating facilities throughout the food supply chain, including farms and manufacturers, restaurants, and grocery stores.

NEHA: The Food You Eat Infographic


CIFOR Resources 

The Council to Improve Foodborne Outbreak Response (CIFOR)  has the Guidelines for Foodborne Disease Outbreak Response and CIFOR Industry Guidelines  (for Owners, Operators and Managers of Food Establishments) available for download. 

Learn more about CIFOR Resources

 


Food Safety Resources:

 

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