Topics A to Z

As part of NEHA's continuos effort to provide convenient access to information and resources, we have gathered together for you the links in this section. Our mission is "to advance the environmental health and protection professional for the purpose of providing a healthful environment for all,” as well as to educate and inform those outside the profession.


Recent research suggests that the resurgence of bed bugs in the U.S. has occurred at an alarming rate. Assumptions have been made that socioeconomic status is not associated with the prevalence of bed bug infestations. Little information is available at the local level, however, about the prevalence of bed bugs in private homes. The authors’ pilot study aimed to identify prevalence, knowledge, and concern about bed bugs in one higher income village in Ohio utilizing survey methodology. Responses from 96 individuals who completed the Prevalence, Knowledge, and Concern About Bed Bugs survey were utilized for analysis. The majority of the sample respondents were white and 95% reported that they owned their residence. Only 6% knew someone with bed bugs. Additionally, 52% reported they were somewhat concerned about bed bugs. About 46% reported that they had changed their behavior. For a higher income area, the prevalence was dissimilar to the rate reported in the general public (about 20%). This suggests that bed bugs may be an environmental issue effecting low-income populations disproportionately. Further research is needed in areas of differing socioeconomic levels.

July 2015
July/August 2015
78.1 | 20-24
Mary Beth Kaylor, MPH, PhD, APHN-BC, CNE, RN, Paul Wenning, RS , Christopher Eddy, MPH, REHS, RS, CP-FS

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.


This book provides vital information on topics such as the principles of food safety management and how to use those principles to create a food safety culture. It also provides information on how to identify and avoid different contaminants; the importance of cleaning and sanitizing; latest information on reportable diseases; guidelines to follow before, during, and after an inspection; and a new chapter on HACCP.

The new fifth edition Professional Food Manager has been improved to:

  • Use instructional design practices for improved learning/retentions
  • Align with American Culinary Federation Education Foundation competencies
  • Prepare candidates for CFP-approved food manager exams (e.g., Prometric, National Registry, ServSafe, etc.)
  • Include an all-new instructor guide and companion classroom materials
  • Offer volume discounts for NEHA Food Safety Instructors
  • Conform to the 2015 FDA Food Code Supplement


Current and prospective managers needing food safety manager certification, as well as those who are already certified and seeking a refresher on best practices in food safety, will find Professional Food Manager, Fifth Edition to be an invaluable resource for achieving their goals and putting the outlined food safety principles to work.



Publication Information:
Professional Food Manager (Fifth Edition)
National Environmental Health Association, Inc. (2017)
166 pages, paperback

Additional Topics A to Z: CP-FS

Article Abstract

Growing societal interest to permit animals into retail food outlets presents both risks and benefits to the dining public and consumers. This article summarizes a literature review that evaluated the associated potential public health issues related to this subject. Using the EBSCOhost research protocol and Google search engines between March 2010 and June 2011, the authors have compiled and synthesized scientific research articles, empirical scientific literature, and publicly available news media. While pets are known carriers of bacteria and parasites, among others, the relative risk associated with specific pet-human interactions in the dining public has yet to be established in a clear and consistent manner. Much of the available health-risk-factor evidence reflects pets in domestic conditions and interaction with farm animals. Special consideration is recommended for vulnerable populations such as children, asthmatics, the elderly, pregnant women, and the immunocompromised. 

December 2013
76.5 | 24-30
David T. Dyjack, DrPH, CIH, Jessica Ho, RD, Rachel Lynes, MPH, Jesse C. Bliss, MPH
Additional Topics A to Z: Food Safety

Come learn about how environmental public health (EPH) professionals can help elevate the importance of EPH programs within their health department. Participants will have the opportunity to learn from experienced peers about the connections between EPH and public health accreditation and the steps EPH professionals can take to identify types of documentation that their health department may use to help meet public health accreditation.

Presented at NEHA 2015 AEC

July 2015
Additional Topics A to Z: Workforce Development

In recent years nitrogen in the environment has become a nationwide concern due to the sensitivity of many water bodies to excess nitrogen loading from many different sources, including Onsite Wastewater Systems (OWS). Complimentary to the Florida Onsite Sewage Nitrogen Reduction Strategies study, the Colorado School of Mines evaluated denitrification via subsurface via a soil treatment unit (STU). This presentation will share the rates of denitrification achieved and how to substantially increase them. See how the onsite wastewater treatment system design plays a key role in the removal of nitrogen.

Presented at NEHA 2015 AEC

July 2015
Additional Topics A to Z: Wastewater