education

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, elandeen@neha.org 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: 

  • "As district epidemiologist, I am in the process of working with our EH manager and EH specialists to create a database for passive surveillance by collecting and entering consistent data on all potential foodborne illness complaints. Our goal, specifically, is to collect quality data that can be readily analyzed. Such data does not currently exist for our district unless a foodborne illness is laboratory confirmed."
  • "Without the training I would not have collaborated with the food inspector, and we approached the situation jointly. The training was exceptional…"