Food Safety

Epi-Ready Accomplishments

Since 2003...Map of EPI Ready Workshops in the United States

  • Over 3,300 EH and PH professionals have been trained 
  • 75 workshops have been conducted in 33 states 
  • Attendees represent all 50 states, plus international attendance from China, Japan, Saudi Arabia, Jamaica and Guam
  • Recipient of the 2008 Food Safety Leadership Award from NSF International
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Epi-Ready Continuing Education Hours

Continuing Education Hours

Continuing Education through NEHA

Epi-Ready has been approved for Continuing Education through NEHA. Learn how to receive credit here.

Continuing Education through CDC

ORIGINATION DATE: October 17, 2016

RENEWAL DATE: October 17, 2018

EXPIRATION DATE: October 17, 2020

The training (identified on the CDC training website as RP2784: Epi Ready Team Training: Foodborne Illness Response Strategies) has also been approved by CDC for Continuing Medical Education (CME), Continuing Nursing Education (CNE), International Association for Continuing Education and Training (IACET) CEUs and Certified in Public Health (CPH) recertification credits as follows:

  • CME activities with Joint Providers: This activity has been planned and implemented in accordance with the Essential Areas and policies of the Accreditation Council for Continuing Medical Education through the joint providership of the Centers for Disease Control and Prevention and National Environmental Health Association (NEHA).The Centers for Disease Control and Prevention is accredited by the (ACCME®) to provide medical education for physicians.  Physicians should claim only the credit commensurate with the extent of their participation in the activity. The Centers for Disease Control and Prevention designates this live activity for a maximum of 13.25 AMA PRA Category 1 Credits™. 
  • CNE:  The Centers for Disease Control and Prevention is accredited as a provider of Continuing Nursing Education by the American Nurses Credentialing Center's Commission on Accreditation. This activity provides 13.2 contact hours.
  • CEU:  The Centers for Disease Control and Prevention is authorized by IACET to offer 1.3 CEU's for this program.
  • CPH: The Centers for Disease Control and Prevention is a pre-approved provider of Certified in Public Health (CPH) recertification credits and is authorized to offer 14 CPH recertification credits for this program. CDC is an approved provider of CPH Recertification Credits by the National Board of Public Health Examiners. Effective October 1, 2013, the National Board of Public Health Examiners (NBPHE) accepts continuing education units (CEU) for CPH recertification credits from CDC. Please select CEU as your choice for continuing education when registering for a course on TCEOnline. Learners seeking CPH should use the guidelines provided by the NBPHE for calculating recertification credits. For assistance please contact NBPHE at http://www.NBPHE.org.

 

DISCLOSURE:  In compliance with continuing education requirements, all presenters must disclose any financial or other associations with the manufacturers of commercial products, suppliers of commercial services, or commercial supporters as well as any use of unlabeled product(s) or product(s) under investigational use.

CDC, our planners, presenters, and their spouses/partners wish to disclose they have no financial interests or other relationships with the manufacturers of commercial products, suppliers of commercial services, or commercial supporters. Planners have reviewed content to ensure there is no bias.

Content will not include any discussion of the unlabeled use of a product or a product under investigational use.

The Centers for Disease Control and Prevention and National Environmental Health Association (NEHA) are jointly providing the CNE for this activity.

CDC did not accept commercial support for this continuing education activity.

 

Instructions for Obtaining Continuing Education (CE)

In order to receive continuing education (CE) for RP2784- Epi Ready Foodborne Illness Response Strategies please visit TCEO and follow these 9 Simple Steps

  1. Complete the activity
  2. Complete the Evaluation at www.cdc.gov/GetCE
  3. Pass the posttest at __85____% at www.cdc.gov/GetCE  

 

FEES:  There are no fees for CE.  

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Epi-Ready Workshop Learning Objectives

Workshop Learning Objectives

At the end of this workshop, participants will be able to:

  • Describe the desirable skills and knowledge available through a foodborne disease outbreak investigation and control team.

  • Recognize a possible foodborne outbreak through reports to a notification/complaint system or pathogen-specific surveillance.

  • Generate hypotheses about the source of an outbreak using information on causative agents, the implicated facility, the descriptive epidemiology of cases, and case interviews.

  • Describe how the contributing factors in an outbreak are related to the causative agent, the suspect food, and food preparation setting.

  • Explain terms used in epidemiology such as case-control and cohort study, relative risk, odds ratio, and measure of association.

  • List important considerations in the collection and submission of clinical and food specimens to the laboratory.

  • Identify ways to improve communications between members of the outbreak investigation team.

EPi-Ready Workshop Learning ObjectiveS (PDF)

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InFORM 2015

InFORM 2015: PulseNet, OutbreakNet and Environmental Health

November 17-20, 2015 
Hyatt Regency Phoenix Hotel 
Phoenix, AZ

Sponsored by the Centers for Disease Control and Prevention, Enteric Diseases Laboratory Branch and Outbreak Response and Prevention Branch, Association of Public Health Laboratories, United States Department of Agriculture, Food Safety and Inspection Service, United States Food and Drug Administration.

Food Safety Resources

Food-related diseases affect tens of millions of people and kill thousands each year. A foodborne illness is caused by eating or drinking contaminated food or beverage. Our food safety programs are dedicated to educating food safety and environmental health professionals. We help to inform, educate, and improve preparedness, response, and prevention of foodborne diseases within both the regulatory and industry workforce. The food safety products and materials we offer can be used for someone just beginning their career in the food industry or a professional with many years of experience.

These programs include the following:


World Food Safety Day

We recognize World Food Safety Day as part of our aim to help inform, educate, and improve preparedness, response, and prevention of foodborne diseases within both the regulatory and industry workforce. This international day is an opportunity to strengthen efforts to ensure that the food we eat is safe, mainstream food safety in the public agenda, and reduce the burden of foodborne diseases globally.

READ MORE


The Retail Food Safety Regulatory Association Collaborative

As part of the Retail Food Safety Regulatory Association Collaborative, a group of agencies and associations working together to reduce the incidence of foodborne illness at the retail level, NEHA provides:

Along with other tools and resources to support the retail food safety workforce.


Food Safety Credentials and Certifications


Food Safety Online Training Resources: Food Handler preparing hamburgerFood Safety Trainings 


Just in Time from NEHA logo of a rotating clock with hands moving around the face.Just in Time Video Series 

The Just in Time Video Series offers a diverse collection of informative and digestible short videos to be used as a resource to support acceptable operations during the COVID-19 pandemic. The training catalog offers guidelines and best practices for specific food safety topics and various environmental health situations that may present themselves during this unprecedented time. Each individual training within the series offers a clear and concise overview of a topic and provides guidance for acceptable, safe, alternative operations. 

LEARN MORE ABOUT JUST IN TIME


Food Safety Policy Statements

One of NEHA's responsibilities is to speak up on issues of concern to our members and one way of doing that involves adopting positions. By publishing these positions, we strive to keep members informed about where we stand as an association on issues critical to environmental health. If you and your colleagues have the opportunity to advance any of these positions, we encourage you to do so.


Cannabis Resources

Stay up-to-date on the latest trends related to the emerging topic of cannabis and food safety.

View CannaBis Resources 


Environmental Health Saves Lives, Saves Money, and Protects Our Future 

Environmental health professionals ensure our food is safe by educating, inspecting, and investigating facilities throughout the food supply chain, including farms and manufacturers, restaurants, and grocery stores.

NEHA: The Food You Eat Infographic


Professional Food Handler Certificate Program

A well-trained and knowledgeable food handler is the backbone of food safety in the retail food service setting. Our 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 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
  • 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.


CIFOR Resources 

The Council to Improve Foodborne Outbreak Response (CIFOR)  has the Guidelines for Foodborne Disease Outbreak Response and CIFOR Industry Guidelines  (for Owners, Operators, and Managers of Food Establishments) available for download. 

Learn more about CIFOR Resources


NSF and ANSI Terminology Standards 


More Food Safety Resources

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Certified Professional-Food Safety Manual

The go-to resource for students of food safety and industry professionals

  • Hundreds of pages of new content to help candidates prepare for the current CP-FS exam
  • Updated to the 2013 Food Code
  • An integral part of Integrated Food Safety System (IFSS) body of knowledge
  • Includes new Food Safety Modernization Act (FSMA) requirements
  • Full-color photographs and illustrations throughout Certified Professional–Food Safety (CP-FS)
  • Now Availabe as iBook (for Mac / iPad) 

NEHA’s Certified Professional–Food Safety manual was developed by experts from across the various food safety disciplines to help candidates prepare for the updated CP-FS credential examination. This 360-page manual contains science-based, in-depth information about:

  •  Causes and prevention of foodborne illness
  •  HACCP plans and active managerial control
  •  Cleaning and sanitizing
  •  Pest control
  •  Risk-based inspections
  •  Sampling food for laboratory analysis
  •  Food defense
  •  Responding to food emergencies and foodborne illness outbreaks
  •  Conducting facility plan reviews
  •  Legal aspects of food safety

 

Purchase Certified Professional-Food Safety ManuaL (Paperback) 

 

Purchase Certified Profesional-Food Safety ManuaL (iBook)

 

Publication Information:
Certified Professional-Food Safety (CP-FS) Manual (Third Edition)
National Environmental Health Association (2014)
358 pages, spiral-bound paperback.

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Certified in Comprehensive Food Safety Manual

NEW! NEHA is proud to offer the Certified in Comprehensive Food Safety (CCFS) Manual — developed by industry professionals to help prepare candidates for NEHA’s new CCFS credential exam.

The Food Safety Modernization Act (FSMA) has recast the food safety landscape, including the role of the food safety professional. To position this field for the future, the National Environmental Health Association (NEHA) is proud to announce its newest credential — Certified in Comprehensive Food Safety (CCFS). 

The CCFS is a mid-level credential for food safety professionals. A professional that earns the CCFS credential will demonstrate expertise in how to assure food is safe for consumers throughout the manufacturing/processing environment. 

The CCFS credential can be utilized by anyone wanting to continue a growth path in the food safety sector, whether in a regulatory/oversight role or in a food safety management or compliance position within the private sector. The CCFS credential is a mark of distinction for those choosing a career in as a food safety professional in the manufacturing and processing areas. 

Purchase Certified in Comprehensive Food Safety (CCFS) Manual

Publication Information: 
Certified in Comprehensive Food Safety (CCFS) Manual
National Environmental Health Association (2014)
356 pages, spiral-bound paperback.

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CIFOR Toolkit for the Guidelines for Foodborne Disease Outbreak Response

CIFOR is pleased to announce the release of the Second Edition of the Toolkit for the Guidelines for Foodborne Disease Outbreak Response.  NEHA is an active member of CIFOR and we provide promotional assistance for CIFOR such resources that are of benefit to Eh and our members. 

New! Second Edition of the CIFOR Toolkit for the Guidelines for Foodborne Disease Outbreak Response

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