Food Safety

Food Safety Online Training Resources

Cannabis Resources

Edibles are produced and consumed in communities many local and state food safety agencies serve and protect. With cannabis usage growing in acceptability across the country, and changing regulations in many states, legalizing its use both recreationally and for medicinal purposes, is becoming common. While these are exciting times for many, they raise questions about the safety of these products, and how should it be regulated and inspected. Many states and local food safety agencies currently or will have a need in the future to quickly, effectively and efficiently establish food safety programs around this ever-evolving industry. 

Whether you already have an established food safety program in place, or will need to in the future, you may find value in the following NEHA resources and tools.

Cannabis 101: Glossary of Terms

Details over 60 definitions and concepts that relate to cannabis-infused products!  Great for food safety professionals and industry workers to understand and see pictures of common terms/products when out in the field.
Cannabis 101: Glossary of Terms cover image

View Cannabis 101: Glossary of Related Terms (PDF)

Food Safety Guidance for Cannabis-Infused Products

Need to set up a cannabis food safety program, or looking for ways to improve your current one? This guidance document can be used as a reference to learn what other states have done, and to see which states have strong regulation in a variety of topic areas. 
Cannabis Infused Products Guidance Document Cover

View Food Safety Guidance for Cannabis-Infused Products (PDF)

NEHA’s Policy Statement

Food Safety as Related to the Consumption of Cannabis-Infused Food Products 


Cannabis Webinars

NEHA cannabis webinars include a focus on environmental health and edible cannabis products.

View Cannabis Webinars

 


 * A special thank you to the NEHA Food Safety Policy Statement Workgroup and the Cannabis Advisory Committee for all your work…your expertise and insights are invaluable!

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Int. Society for Disease Surveillance Conference

The International Society for Disease Surveillance (ISDS) conference is the premier event dedicated to the advancement of the science and practice of biosurveillance. Every year, the ISDS conference draws approximately 400 professionals from a broad range of disciplines to learn the latest achievements, analytic methods, best practices, conceptual frameworks, and technical innovations in the rapidly evolving field of disease surveillance.

Practical Food Microbiology

Understanding the what, how, when, and why of food pathogens

If you develop, process, distribute, or sell food for a living, it is crucial to have an understanding of the following food microbiology topics:

Which pathogens are most likely to cause trouble; When and why they threaten product and customer safety; and, How to best manage and control the risks posed by these organisms.

HACCP Plan Development for Food Processors

Discover the basic concepts of HACCP and how to develop a plan for your company

This three-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you'll complete hands-on exercises covering how to:

Making Sense of the Numbers: Statistics for Food Scientists

Don’t be baffled by food statistics! This statistical refresher will benefit beginners and experience professionals alike.

In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced.

Sensory Evaluation

Course includes hands-on working demo with Excel!

Great food products delight many senses all at once. In fact, the sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product's success in today's food and pharmaceutical markets if you can understand and measure the sensory quality of foods.

Build your sensory evaluation skills and develop a greater understanding of the science behind food aroma, taste, color, and texture in this 2-day class.

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