Food Safety

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


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
  3. Pass the posttest at ___85___% at

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


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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


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

  • 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. NEHA helps to inform, educate and improve preparedness, response, and prevention of foodborne diseases within both the regulatory and industry workforce. The food safety products and materials we offer can be used for someone just beginning their career in the food industry, or a professional with many years of experience.

These programs include the following:

Food Safety Credentials and Certifications


Food Safety Trainings 


Edible Cannabis Products

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 series of webinars to learn more, and to stay on top of the latest trends related to this emerging issue.

Watch Edibles WebinarS


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

Professional Food Handler

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
  • 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.

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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Certified Professional-Food Safety Manual

The go-to resource for students of food safety and industry professionals

  • Hundreds of pages of new content to help candidates prepare for the current CP-FS exam
  • Updated to the 2013 Food Code
  • An integral part of Integrated Food Safety System (IFSS) body of knowledge
  • Includes new Food Safety Modernization Act (FSMA) requirements
  • Full-color photographs and illustrations throughout Certified Professional–Food Safety (CP-FS)
  • Now Availabe as iBook (for Mac / iPad) 

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:

  •  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
  •  Legal aspects of food safety


Purchase Certified Professional-Food Safety ManuaL (Paperback) 


Purchase Certified Profesional-Food Safety ManuaL (iBook)


Publication Information:
Certified Professional-Food Safety (CP-FS) Manual (Third Edition)
National Environmental Health Association (2014)
358 pages, spiral-bound paperback.

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Certified in Comprehensive Food Safety Manual

NEW! NEHA is proud to offer the Certified in Comprehensive Food Safety (CCFS) Manual — developed by industry professionals to help prepare candidates for NEHA’s new CCFS credential exam.

The Food Safety Modernization Act (FSMA) has recast the food safety landscape, including the role of the food safety professional. To position this field for the future, the National Environmental Health Association (NEHA) is proud to announce its newest credential — Certified in Comprehensive Food Safety (CCFS). 

The CCFS is a mid-level credential for food safety professionals. A professional that earns the CCFS credential will demonstrate expertise in how to assure food is safe for consumers throughout the manufacturing/processing environment. 

The CCFS credential can be utilized by anyone wanting to continue a growth path in the food safety sector, whether in a regulatory/oversight role or in a food safety management or compliance position within the private sector. The CCFS credential is a mark of distinction for those choosing a career in as a food safety professional in the manufacturing and processing areas. 

Purchase Certified in Comprehensive Food Safety (CCFS) Manual

Publication Information: 
Certified in Comprehensive Food Safety (CCFS) Manual
National Environmental Health Association (2014)
356 pages, spiral-bound paperback.

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