Food Safety

Food Safety Consortium

 The Food Safety Consortium conference is a summit meeting of Food Safety and Quality Assurance (FSQA) industry experts and government officials.  The agenda is comprised of individual presentations, "Ask The Experts" discussion groups, workshops and training programs running concurrently, coupled with overarching plenary sessions paired with a table-top exhibition.

FDA Basics Webinar: Bad Weather Basics

Knowing the proper food and water safety precautions to take during bad weather events is an important part of being prepared.

Join FDA and NOAA experts to learn action steps you can take to prepare for weather emergencies and prevent foodborne illness.

Date: Monday, August 31, 2015

Time: 11:00 a.m. EST

Featured Speakers: Ann Taubenheim, PhD, CFSAN Office of Analytics and Outreach, Chief, Education and Outreach Branch and Chris Maier, BS, NOAA National Weather Service, National Warning Coordination Meteorologist

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: 

Building Capacity: Embracing a Unified Brand Builds Capacity for Health Departments

The use of letter grades, colored placards, or a numbered score is seen across the country to convey to restaurant patrons information on how safe and clean a restaurant is (i.e., the findings of the local health department's inspection of the facility). This column goes beyond exploring this practice or its efficacy—it explores how local health departments go about developing such programs and if unnecessary staff and resources are being consumed by such projects.

Characteristics of Noncompliant Food Handling Establishments and Factors That Inhibit Compliance in a Regional Health Authority, Jamaica

The Jamaican food safety regulatory framework is embodied in the Public Health Act of 1974 with public health inspectors/environmental health officers (PHIs/EHOs) empowered with its enforcement. The North East Regional Health Authority (NERHA) has consistently faced challenges in achieving national certification targets for food-handling establishments (FHEs). The aim of the authors’ study was to identify and describe noncompliant FHEs and to identify factors influencing their noncompliance. FHEs (N = 248) were randomly selected and each owner/operator targeted for interview.

Certified Professional Food Manager

Becoming a Certified Professional Food Manager

NEHA offers many resources to help you become a Certified Professional Food Manager. The course material can be learned in a classroom with a NEHA Food Safety Instructor, by reading the textbook, or online.


Certified Professional Food Manager - Updated to the 2017 FDA Food Code

NEHA's Professional Food Manager, Sixth Edition supplies culinary and hospitality professionals and students with the knowledge they need to pass the Conference for Food Protection/ANSI-approved exam. This textbook provides the food protection manager with everything they need to ensure the continued successful execution of food safety best practices in the workplace. The Sixth Edition is updated to the 2017 FDA Food Code and can help those who want to become certified.

CERTIFIED PROFESSIONAL FOOD MANAGER (English) 

CERTIFIED PROFESSIONAL FOOD MANAGER (SPANISH)


Find a Food Safety Instructor

NEHA’s Food Safety Training program maintains a network of hundreds of Registered Food Safety Instructors spread throughout the globe that provide training and assist us in protecting public health. NEHA Instructors work in health departments, schools, college, universities, military installations, restaurants, hotels, as independent consultants, and in other sectors related to food safety.

NEHA certified trainers must pass a CFP-ANSI exam or possess a REHS/RS or CP-FS credential. 

Food Safety Instructor Directory


Ready to be Certified?

For more information please contact Trisha Bramwell, tbramwell@neha.org, 303.802.2147

To take the Professional Food Manager exam in your area, please find a local Proctor.

If you are with Le Cordon Bleu and need a copy of your certificate, please contact Prometric at 1.800.624.2736
EH Topics: 

NEHA's Professional Food Handler Certificate

A well-trained and knowledgeable food handler is the backbone of food safety in the retail foodservice setting. NEHA’s Professional Food Handler (PFH) Certificate Course provides these frontline workers access to essential knowledge and an understanding of core food safety practices that they need to carry out their work safely.

The NEHA Professional Food Handler Course is ideal for: 

  • Preparing for employment in the food industry
  • Employee orientation to food safety
  • Meeting the requirements for employee training (food handler) by state and/or local jurisdictions

Professional Food Handler

  • ANSI accredited
  • Based on the 2017 FDA Food Code
  • Secure Certificate of Training issued

The Professional Food Handler Certificate can be obtained online or with an instructor. 


Professional Food Handler Online Certificate Course

The two-hour course includes an online assessment and is based on the 2017 FDA Food Code. The course includes seven modules, and Certificate is available upon completion.

register online today

Professional Food Handler Online Certificate Course

Preview NEHA’s Professional Food Handler Online Certificate Course


Training and Testing with a NEHA Food Safety Instructor

NEHA’s Food Safety Training program maintains a network of hundreds of qualified Food Safety Instructors that provide training and assist us in protecting public health. 

find an Instructor near you  


This course is ideal for meeting the requirements for food handler employee training by state and/or local jurisdictions. Participants will receive their Food Handler Certificate upon course completion.

*Check with the state of Florida for Florida-approved food handler training.  

Additional Resource:

Professional Food Handler Textbook

The Professional Food Handler textbook helps support both the online and instructor-led courses.

The textbook includes important food safety practices, the latest information about food safety and pathogen controls, charts, and informative graphics.

NEHA Professional Food Handler Textbook


Program Information: 

For more information please contact Trisha Bramwell, tbramwell@neha.org, 303.802.2147

EH Topics: 

2015 Quality Assurance Executive Study Group Meeting

The Quality Assurance Executive Study Group Meeting is a 3 day event that provides the food safety professionals with valuable relevant information and solutions across the entire food chain.  It is an opportunity to learn from top experts in the food industry, network with colleagues to exchange valuable ideas, keep current with the latest developments and successfully meet the ever changing food challenges. 

Hosted by National Restaurant Association 

CIFOR Resources

NEHA is an active, long-standing member of The Council to Improve Foodborne Outbreak Response (CIFOR).  CIFOR is a multidisciplinary collaboration of national associations and local, state and federal agencies representing epidemiology programs, environmental health programs, public health laboratories, and regulatory agencies.  Since 2006, CIFOR has worked together to improve methods to detect, investigate, control, and prevent foodborne disease outbreaks. The food industry is represented on the CIFOR Industry Workgroup.

CIFOR identifies barriers to rapid detection and response to foodborne disease outbreaks and develops products that address these barriers. Some of the Council’s products are listed below.

Visit the CIFOR website to learn more about CIFOR products, resources, and clearinghouse.

 

CIFOR Guidelines for Foodborne Disease Outbreak Response and companion Toolkit, Third Edition

CIFOR Guidelines

The CIFOR Guidelines for Foodborne Disease Outbreak Response serve as a comprehensive source of information on foodborne disease outbreak investigation and control for state and local health agencies. The Guidelines describe the overall approach to addressing foodborne disease outbreaks, including preparation, detection, investigation, control and follow-up, and the roles of key organizations in foodborne disease outbreaks

Designed to aid in the implementation of the Guidelines, CIFOR created a companion CIFOR Toolkit that contains a series of worksheets and “keys to success” (model program activities). The CIFOR Toolkit helps state and local health departments understand the contents of the Guidelines, furthers their ability to conduct self-assessments of their outbreak detection and investigation procedures, and facilitates implementation of appropriate recommendations from the nine chapters in the Guidelines.

 

Access the guidelines and Toolkit


CIFOR’s Foodborne Illness Response Guidelines for Owners, Operators and Managers of Food Establishments (CIFOR Industry Guidelines)

The CIFOR Industry Guidelines are voluntary recommendations for owners, operators, and managers of retail food establishments (“Industry”) to clarify Industry’s role in a foodborne illness outbreak investigation. The Industry Guidelines and its tools help Industry take an active and educated role in outbreak response, thereby reducing negative economic impact to their businesses. This product was developed by the CIFOR Industry Workgroup, an ongoing public/private partnership consisting of experts from all levels of government and the food industry. The Industry Guidelines are not intended to replace pre-existing company guidelines or local, state, or federal regulations or procedures.  Instead, the CIFOR Industry Guidelines are a reference document to create Industry procedures where none may exist, complement existing procedures to fill gaps and update establishment-specific procedures, and to develop specific training content for staff.

 

Learn more about CIFOR Industry Guidelines

EH Topics: 

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