The Retail Program Standards Symposium Presented by the NEHA-FDA RFFM in collaboration with the Conference for Food Protection was established to provide support and education for retail food safety jurisdictions at state, local, tribal, and territorial (SLTT) levels, whether just beginning with the Voluntary National Retail Food Regulatory Program Standards (VNRFRPS) or maintaining conformance.
Analysis of Factors Influencing the Implementation of Risk-Based Inspections Released
Fermented foods have become a part of our cultural heritage and chefs and retailers seek to offer these tasty foods to their customers. Fermenting foods at the retail food service level, however, is considered a special process under the Food and Drug Administration model Food Code and requires a food safety plan. This special report was developed to assist both operators and regulators in preparing or reviewing a food safety plan for vegetable fermentation, including pickles, sauerkraut, kimchi, and fermented vegetable juices.
Environmental Health Professionals: Your Army of Unseen Protectors
Who makes sure that our food, water, air, homes, and communities are safe? We know that it’s environmental health professionals, but to most people, our work goes unnoticed. Fortunately, Americans trust that their water is safe to drink, or that the restaurant they are eating from is clean, but they don’t consider how that happens.
Safety First: Helping Restaurants Reduce the Spread of Covid-19 is a new, free training that aims to support health departments and local restaurants to decrease the transmission of airborne viruses. The training: