The "Policy for an Integrated Food Safety System" educational track is designed to focus on active implementation progress of the Food Safety Modernization Act (FSMA) from the national level to the local level. This kickoff session begins with Michael Taylor, JD, FDA's Deputy Commissioner for Foods giving an update on where the FDA is on objectives of FSMA.
This presentation introduces the model behavior change strategy used to reduce the number of illnesses and days missed by both staff and children in child care centers. Hear how an FDA Retail Food Safety grant was used to increase Active Managerial Controls implementation for the BIG 5 risk factors for foodborne illness. Lessons learned and results of the first full year of Lincoln-Lancaster County Health Department's Retail Food Safety Consultant program will be shared.
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.
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.
Food Safety Materials
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.
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.
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.
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.
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.
Visit the NEHA Bookstore for more on these, and other great Food Safety Training Materials!
- 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
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):
- Complete the activity
- Complete the Evaluation at www.cdc.gov/TCEOnline
- Pass the posttest at ___85___% at www.cdc.gov/TCEOnline
FEES: There are no fees for CE.
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.
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 firstname.lastname@example.org.
Epi-Ready Team Training: Foodborne Illness Response Strategies
What 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 email@example.com.
InFORM 2015: PulseNet, OutbreakNet and Environmental Health
November 17-20, 2015
Hyatt Regency Phoenix Hotel
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.