Food Safety

Norovirus Webinar

Coming Clean About Norovirus: How to Dodge the Spread!

October 18, 2018

Norovirus is the leading cause of outbreaks from contaminated food in the United States. Approximately half of all food-related illnesses and outbreaks are caused by norovirus. Most of these outbreaks occur in food service settings, such as restaurants.
 
The Business and Industry Affiliate (BIA) of NEHA presented a panel of experts from Academia, Regulatory, and the Food Service Industry to review the threat of Norovirus in the restaurant and how critical it is to quickly and effectively respond to an emetic event, including clean up and disinfection.
  • Academia: Norovirus expert, Dr. Lee-Ann Jaykus, provided a science-based overview of the virus, including its threats and most effective ways to mitigate.
  • Regulatory: Food safety and environmental health expert, Sandra Long, reviewed the importance of educating industry, how and when investigations for employee illness and/or foodborne illness outbreaks are conducted, and what is required when cleaning up an event.
  • Foodservice Industry: Food safety expert from the retail food industry, Traci Slowinski, reviewed the systems in place needed to react to events, educate employees, and partner with health authorities.
* This webinar is pre-approved for one hour of NEHA continuing education

About the Presenters:

Lee-Ann Jaykus, Ph.D.
Dr. Lee-Ann Jaykus is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. Her research efforts include, food virology; development of molecular methods for foodborne pathogen detection; application of quantitative risk assessment in food safety; and understanding the ecology of pathogens in foods.  She currently serves as the scientific director of the USDA-NIFA Food Virology Collaborative. She has served on the National Advisory Committee on Microbiological Criteria for Foods; participates in several National Academies consensus studies, is a member of the Food and Nutrition Board and the Food Forum; and on the executive board of the International Association for Food Protection (IAFP) and was president in 2010-2011. She’s taught food microbiology/safety, has mentored over 40 graduate students and 15 post-doctoral research associates, and authored or co-authored over 170 publications

Sandra M. Long, REHS
Sandra, REHS, CPFS is the Environmental Health Manager for the Town of Addison, TX. Previously, she was the EH Supervisor for the City of Plano’s EH and Sustainability Department and Director of EH for the City of The Colony. She is a Certified Foodservice Manager Instructor & Proctor for Prometric and a Food Code Standardization Trainer through the TX Dept. of State Health Services. In addition to over 30 years of experience in food safety and inspections, other experience includes water and wastewater monitoring and testing, epidemiology, emergency preparedness, plan review, building inspections, code enforcement and animal services. Sandra has been an active member of the Texas EH Association, served on the state governing council and is a past president. She is an active member of NEHA since 1994 and is currently serving as NEHA’s First Vice-President.

Traci Slowinski, REHS
Traci is a Food Safety & Quality Assurance professional with over 20 years of experience in the food industry. She gained her breadth of skills and knowledge while working in food manufacturing, food service, and regulatory positions. She currently works for Brinker International as their Sr. QA & Food Safety Manager where she ensures that guests of Chili’s Grill & Bar and Maggiano’s Little Italy have safe, delicious, enjoyable visits. She is also the current President of the NEHA Business & Industry Affiliate. As an REHS, she is working to promote collaboration and an industry voice within the environmental health arena.

View Webinar:

View Webinar Slide Deck (PDF)

EH Topics: 

WEHA Fall Conference

2 and a half days of all EH fields/multiple breakout sessions: food, rec. programs, pools, lodging, emergency preparedness, vector control, etc.

Visit www.weha.net for more information and to register!

Kim Carlton, NEHA's Region 4 Vice-President, will represent NEHA at this conference.

Professional Food Safety Auditor Training

The two-day Professional Food Safety Auditor Training is designed to strengthen and enhance the skills, knowledge and critical thinking behaviors attributed to a qualified food safety auditor in the post-FSMA environment. It provides the participant with a comprehensive review of good auditing practices, written and verbal communication skills and preventive controls based technical knowledge using exercises, case studies, and other interactive learning techniques. A hypothetical third-party certification audit provides the framework for this course.

Food Safety Auditor Training

Food Safety Auditor Training Opportunity

The National Environmental Health Association (NEHA) offers two food safety auditor credentials – the Certified in Food Safety Supplier Audits (CFSSA) and Registered Food Safety Auditor (RFSA). An in-person training for those interested in one or both of the credentials will occur this November.

The CFSSA credential prepares individuals to complete 1st and 2nd party, and food safety supply chain audits. RFSA credential holders will be prepared to also complete 3rd party food safety audits. These two credentials are aimed at building an international workforce of individuals who have been vetted and are qualified to meet food safety auditing requirements, such as those mandated by the Food Safety Modernization Act (FSMA). The two-day training for the Professional Food Safety Auditor Credential program provides participants with a comprehensive review of good auditing practices, written and verbal communication skills, and technical knowledge of preventive controls. The use of classroom exercises, case studies, and other interactive learning techniques mimic an actual third-party audit. 

To become credentialed at either level, candidates must check off certain items from a checklist designed by many of the stakeholders involved in the development of the credential. A detailed checklist illustrates what candidates must achieve to be recognized as either level. Some of the items on the checklist include proper training, witness audits, an exam, prerequisites and adequate years of experience.

The training will take occur on November 12 - 13 prior to the Food Safety Consortium.

REGISTER

Questions? E-mail credentialing@neha.org or call 303-756-9090 ext. 339. The Food Safety Auditor Credential has been featured in Food Safety News and Food Safety Magazine.

EH Topics: 

Certified in Comprehensive Food Safety Training

CCFS Credential Review Course Opportunity

NEHA's Certified in Comprehensive Food Safety (CCFS) credential aims to provide a pathway for comprehensive knowledge and training resources focused on preventing food safety breaches at production and manufacturing facilities in the U.S. and abroad. The CCFS credential is for those professionals who oversee the global human food supply chain including production, processing, and manufacturing facilities.

Participants will learn how to manage food safety plans and systems that are compliant to the Preventive Controls and the Foreign Supplier Verification programs of the Food Safety Modernization Act (FSMA).

Individuals who have a desire to demonstrate mastery of food safety knowledge, systems, and compliance, and are looking to advance their careers are ideal candidates. The CCFS is a core credential for those working to ensure the safety of human food by managing or evaluating food facilities and food manufacturing processes. The training will take occur on November 12 - 13 prior to the Food Safety Consortium.

REGISTER

Questions? E-mail credentialing@neha.org or call 303-756-9090 ext. 339. The CCFS credential has been featured in Food Safety Magazine and Food Safety News.

EH Topics: 

Food Safety Online Training Resources

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