At this seventh in a series of conferences sponsored by the non-profit Partnership for Food Safety Education, we’ll explore influences on consumers, the way to affect behavior change, and the way forward to better engaging everyone in modeling proper food preparation and hand hygiene practices.
To plan attendance into your org budget, we estimate cost at about $900 for two nights at the hotel and early bird conference registration.
NEHA supports the implementation of regulation that contains sufficient regulatory authority to prevent illness from cannabis-infused food products and recommends the adoption of current best practices in food safety and the following policies and actions.
The Professional Food Manager Online Course prepares people working in the food and beverage industries with the knowledge needed to pass the ANSI/CFP-approved Certified Professional Food Manager exam.
Please contact Trisha Bramwell, tbramwell@neha.org, 303.802.2166 for more information.
The Nebraska Environmental Health Association's annual educational conference will be held October 3, 2018 at Camp Carol Joy Holling near Ashland, NE, midway between Lincoln and Omaha.
Presentations are currently being lined up. Please check our website as the date nears.
The IEHA Fall Conference is a must-attend event for every Environmental Health Professional / Sanitarian in Iowa. Attendees will have the opportunity to hear from and network with national, regional, state and local experts in Environmental Health and reconnect with friends and colleagues as you attend the numerous sessions, exhibits, and the evening networking event.
NEHA is collaborating with the Cannabis Industry Journal on its latest webinar in the cannabis and food safety series.
Join us May 2nd at 1pm ET for lessons learned from the food industry and how to apply it to regulatory inconsistencies in the cannabis industry.
This is a two-day instructor-led course that covers types of food preparation at retail that would require a variance and a HACCP plan for compliance. The topic areas include the principles of HACCP, ROP, sprouting operations, fresh juice, drying, smoking, curing and fermenting of meat, poultry, game and fish products, other fermentations such as Kimchee and Kombucha, and shellfish tanks.
This course is provided on behalf of the FDA.
There are two separate events, May 1-2 and May 3-4.
This is a two-day instructor-led course that covers types of food preparation at retail that would require a variance and a HACCP plan for compliance. The topic areas include the principles of HACCP, ROP, sprouting operations, fresh juice, drying, smoking, curing and fermenting of meat, poultry, game and fish products, other fermentations such as Kimchee and Kombucha, and shellfish tanks.
This course is provided on behalf of the FDA.
There are two separate events, May 1-2 and May 3-4.
