NEHA Training Bits and Bytes

CDC research shows outbreaks linked to imported foods increasing

2012-03-16T08:59:00.000-07:00

Fish and spices the most common sources

Foodborne disease outbreaks caused by imported food appeared to rise in 2009 and 2010, and nearly half of the outbreaks implicated foods imported from areas which previously had not been associated with outbreaks, according to research from the Centers for Disease Control and Prevention, presented today at the International Conference on Emerging Infectious Diseases in Atlanta.

“It's too early to say if the recent numbers represent a trend, but CDC officials are analyzing information from 2011 and will continue to monitor for these outbreaks in the future,” said Hannah Gould, Ph.D., an epidemiologist in CDC’s Division of Foodborne, Waterborne and Environmental Diseases and the lead author.

CDC experts reviewed outbreaks reported to CDC’s Foodborne Disease Outbreak Surveillance System from 2005-2010 for implicated foods that were imported into the United States. During that five-year period, 39 outbreaks and 2,348 illnesses were linked to imported food from 15 countries. Of those outbreaks, nearly half (17) occurred in 2009 and 2010. Overall, fish (17 outbreaks) were the most common source of implicated imported foodborne disease outbreaks, followed by spices (six outbreaks including five from fresh or dried peppers). Nearly 45 percent of the imported foods causing outbreaks came from Asia.

“As our food supply becomes more global, people are eating foods from all over the world, potentially exposing them to germs from all corners of the world, too,” Gould said. “We saw an increased number of outbreaks due to imported foods during recent years, and more types of foods from more countries causing outbreaks.”

According to a report by the Department of Agriculture's Economic Research Service (ERS), U.S. food imports grew from $41 billion in 1998 to $78 billion in 2007. Much of that growth has occurred in fruit and vegetables, seafood and processed food products. The report estimated that as much as 85 percent of the seafood eaten in the United States is imported, and depending on the time of the year, up to 60 percent of fresh produce is imported. ERS also estimated that about 16 percent of all food eaten in the United States is imported. The types of food causing the outbreaks in this analysis aligned closely with the types of food that were most commonly imported.

Gould warned that the findings likely underestimate the true number of outbreaks due to imported foods as the origin of many foods causing outbreaks is either not known or not reported.

“We need better - and more - information about what foods are causing outbreaks and where those foods are coming from,” Gould said. "Knowing more about what is making people sick, will help focus prevention efforts on those foods that pose a higher risk of causing illness.”

Recently, the Food and Drug Administration has have stepped up its efforts to conduct environmental assessments to determine the root cause of outbreaks. With lessons learned from outbreaks, measures will be taken to prevent such outbreaks in the future. The newly enacted FDA Food Safety Modernization Act is also a major step in establishing a prevention based food safety system that would address domestic as well as imported foods. CDC, FDA and USDA will continue to work together to prevent foodborne illness and stop harmful products from entering commerce.

Additional information on CDC’s foodborne outbreak surveillance is available at: http://www.cdc.gov/outbreaknet/surveillance_data.html

NEHA Accepting Applications for Food Safety Specialist

2012-03-13T08:58:00.003-07:00

Department: EZ
Title: Food Safety Specialist
Reports to: Program Administrator EZ
Based at: National Environmental Health Association in Denver, CO

Job Purpose:

The Food Safety Specialist will be a central resource and subject matter expert for NEHA with regards to food safety and food safety initiatives. This position is responsible for overseeing major food safety training requirements and developing training programs and schemes. This position is also charged with keeping abreast of state and federal food safety legislative initiatives and making recommendations.

Key responsibilities and accountabilities:

• Develop and maintain databank of associations and their key members with regards to food safety initiatives, recommendation councils, collaborations and regulatory work groups
• Develop and maintain databank of key NEHA members with regards to food safety training and initiatives including panels and boards on which they sit.
• Develop and maintain appropriate communications lines with state and federal regulatory agencies to ensure up-to-date information on activities and initiative
• Maintain current information on actions and requirements of the Food Safety Modernization Act (FSMA).
• Assist in Grant writing and RFPs appropriate for NEHA Food Safety.
• Develop and maintain social media communication, including monthly e-newsletters on pertinent food safety information.
• Assist in development and maintenance on NEHA Food Safety training agendas including subject material and instructor training
• Research and report on possible new food safety credentials
• Orchestrate job task analysis panels for current and new credentials and maintenance program
• Oversee Food Safety Credential Registry and ensure program is meeting expected milestones
• Advise on key food safety concerns
• Follow state and federal food safety legislative initiatives and advice NEHA management.
• Advise Executive Director on Food Safety Issues
• Travel as appropriate to represent NEHA’s interests in various food safety related events

Qualifications:

Possess excellent verbal and written communications skills with the ability to effectively express abstract ideas. Individual must have a strong background in food safety with a working knowledge of private sector and regulatory food safety programs. The individual must be highly motivated, self-driven, results-oriented with a positive outlook, and a clear focus on high quality work. This individual must be able to work independently with minimal direct supervision. The person should have a strong working knowledge of adult training schemes. Knowledge of IACET standards is a plus. This individual must be a team player

Educational and Work Experience Expectations:
• 5 plus years in a food safety work environment
• Bachelor’s degree or higher

NEHA Food Handler Training meets California Requirements 10-18-2011

2011-10-19T15:46:00.000-07:00

NEHA Food Handler Training Certificate Program
is accredited by the
American National Standards Institute (ANSI)
10/4/2011

CONTACT:
Rance Baker
National Environmental Health Association (NEHA)
303-756-9090 x 306 (Mountain Standard Time)
FAX 303-691-9490
rbaker@neha.org
www.neha.org
FOR IMMEDIATE RELEASE
National Environmental Health Association (NEHA) Receives Accreditation from ANSI for Food Handler Training Certificate Program.

Denver, CO, - The National Environmental Health Association (NEHA) announced today it has received accreditation from American National Standards Institute (ANSI) for the NEHA Food Handler Training Certificate Program. NEHA sees this opportunity as a means to ensure that their food handler training is standardized, peer reviewed, policy and regulatory compliant, meets quality standards, and is updated on a regular basis.

This ANSI accreditation ensures that the NEHA Certificate Program meets the California Food Handler Card Law, SB 303, which requires training providers to be accredited through the American National Standards Institute (ANSI). The accreditation will also ensure that NEHA’s Certificate Program will continue to be in compliance with the new CA law, SB 602, starting January 1, 2012.

About the National Environmental Health Association
Located in Denver, Colorado, the National Environmental Health Association (NEHA) stands as a strong professional society with over 4,500 members in the public and private sectors as well as in universities and uniformed services. NEHA's mission, "to advance the environmental health and protection professional for the purpose of providing a healthful environment for all" is represented in the products and services offered by NEHA to advance the environmental health professional through training, education, networking, professional development, and policy involvement opportunities. The basis for the association’s activities is the belief that the professional who is trained, educated, and motivated is the professional who will make the greatest contribution to the healthful environmental goals, which we all seek. Learn more about NEHA at www.neha.org or by emailing support@neha.org

NEHA Receives FDA Grant - 9/28/2011

2011-09-29T11:02:00.000-07:00

FOR IMMEDIATE RELEASE

CONTACT:
Rance Baker National Environmental Health Association (NEHA)
303-756-9090 x 306 (Mountain Standard Time)
FAX 303-691-9490
rbaker@neha.org
www.neha.org

National Environmental Health Association (NEHA) Receives Grant from FDA to Develop Regulatory Food Safety Training

Denver, CO, - The National Environmental Health Association (NEHA) announced today it has received multi-year funding under a cooperative agreement with the Food and Drug Administration (FDA) to develop a National Food Safety Curriculum for the regulatory food safety workforce at all levels to help ensure the safety of the U.S. food supply. NEHA, in conjunction with Underwriters Laboratories (UL), sees this opportunity as a means to pursue a strategy to ensure that all food protection training is standardized, peer reviewed, policy and regulatory compliant, meets quality standards, and is updated on a regular basis.

Funding through the “Integrated Food Safety System’s National Food/Feed Training Program” will be used to develop a national food safety training system that provides knowledge and skills to regulators and environmental and public health partners at all levels of the government in a timely and efficient manner as well as implement a national certification system to help assure both comparable and competent performance of staff at all levels of government.

Funding through the cooperative agreement will support NEHA’s and FDA’s goals to establish the quality standards that must be met for both individual training courses and instructors. The funding will also support NEHA’s current actions in training food safety professionals to identify core competencies and tasks that are not covered by existing training. As a national association of environmental health and protection professionals, NEHA is uniquely positioned to deliver these programs.

About the National Environmental Health Association
Located in Denver, Colorado, the National Environmental Health Association (NEHA) stands as a strong professional society with over 4,500 members in the public and private sectors as well as in universities and uniformed services. NEHA's mission, "to advance the environmental health and protection professional for the purpose of providing a healthful environment for all" is represented in the products and services offered by NEHA to advance the environmental health professional through training, education, networking, professional development, and policy involvement opportunities. The basis for the association’s activities is the belief that the professional who is trained, educated, and motivated is the professional who will make the greatest contribution to the healthful environmental goals, which we all seek. Learn more about NEHA at www.neha.org.

About Underwriters Laboratories
Underwriters Laboratories (UL) is an independent, not-for-profit product safety testing and certification organization. UL has tested products for public safety and written Standards for Safety for over a century. UL evaluates more than 19,000 types of products, components, materials and systems annually with 21 billion UL Marks appearing on 71,000 manufacturers’ products each year. Since the founding in 1894, UL has held the undisputed reputation as the leader in U.S. product safety and certification and is becoming one of the most recognized, reputable conformity assessment providers in the world. UL services extend to helping companies achieve global acceptance for their products, whether it is an electrical device, a programmable system, or a company’s quality process. Learn more about UL at www.ul.com.

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Health Experts Examine New Food Safety Law

2011-06-23T14:39:00.000-07:00

“Health Experts Examine New Food Safety Law” was originally published at Food Safety News on June 21, 2011. Republished with permission from Food Safety News. © Marler Clark and Claire Mitchell. All rights reserved.

BY CLAIRE MITCHELL | JUN 21, 2011

This past weekend, environmental health professionals, local, state and federal health department officials, industry representatives, teachers and students, convened in Columbus, Ohio for the 75th National Environmental Health Association (NEHA) Annual Educational Conference (AEC). However, as organizers of the event described, it is so much more than just a conference. NEHA representatives explained that the event provides attendees with opportunities for training, education, networking, development and inspiration. Specifically, the conference offers lectures and panel discussions on a wide range of topics including food protection and defense, international environmental health, healthy homes, and safe drinking water, just to name a few.

NEHA was originally created as a national professional society for environmental health practitioners with the intention of establishing a standard of excellence for the profession. That standard is today known as the Registered Environmental Health Specialist or Registered Sanitarian credential. Founded in 1937, NEHA currently boasts a membership of 4,500 diverse individuals nationwide who continuously strive to uphold the organization's mission "to advance the environmental health and protection professional for the purpose of providing a healthful environment for all."

One well-attended session was a panel discussion held on Saturday, June 18, about the recently enacted Food Safety Modernization Act (FSMA). Timothy Weigner, Branch Director for Development and Integration at the Food and Drug Administration (FDA), facilitated the presentations and provided a concise overview of the new law.

Weigner opened the session by addressing the numerous reasons why the new food safety legislation is so crucial. For instance, he suggested that the growth of globalization, the significant amount of food being produced overseas, and the presence of new hazards and pathogens demonstrate not only that food production and distribution have undergone major changes in the past several decades, but that our food safety regime must be updated to encompass those changes.

With 50 new rules contained in FSMA to be implemented by FDA, Weigner explained that this will require the creation of a new food safety system. According to Weigner, it will be a system that, among other things, imposes new import requirements, mandates broad prevention and accountability mechanisms, emphasizes the need for FDA to establish partnerships with other agencies, examines the farm to table continuum, and recognizes that everyone has a role to play.

The FSMA has been touted by many as being the most groundbreaking food safety legislation in over half a century. In agreement, Weigner remarked that "it is a huge step from where we've been." However, the question that has lingered in the minds of government authorities, health officials, and industry representatives is how to put the law into action. During the discussion, Weigner introduced 8 panelists, each with diverse backgrounds, experiences, and knowledge, who attempted to answer this question. There were certain common themes seen throughout the presentations: the formation of partnerships, the development of proper training programs, and sufficient sources of funding.

Partnerships

Specifically, in his introductory remarks, Weigner expressed the effectiveness of securing partnerships or creating "coalitions" between public health agencies at the local, state and federal levels, laboratories, and universities. Panelist Robert Blake, Branch Chief of Environmental Health Services at the Centers for Disease Control and Prevention (CDC), agreed with the importance of partnerships between FDA and other agencies in order to accomplish full implementation of FSMA, and he added that the CDC is prepared to forge that partnership. "The CDC recognizes that the FDA carries most of the burden of implementing the law, however CDC's work in tracing a foodborne illness back to the source is a vital link," he said. Blake explained that the CDC has embraced FSMA and plans to work with FDA as well as other public health agencies to enhance disease surveillance systems and study trends in foodborne illness outbreaks.

Brian Collins, Director of Environmental Health for the City of Plano Health Department in Texas, agreed that partnerships are vital to the successful implementation of FSMA. Looking at FSMA from a local agency perspective, Collins speculated that FDA will likely need to form and maintain critical partnerships with state and local agencies. In doing so, Collins said that these partnerships would make it easier for FDA to call upon local health authorities to assist in the inspection of food production facilities. However, Collins mentioned that partnerships could also have the added benefit of providing state and local agencies with certain new opportunities for grants and certification.

In further support of the creation of partnerships, William Dardick, statistician and psychometrician with FDA, stated, "No one can do the job themselves." Instead, he believes that collaboration amongst agencies is the key to accomplishing the primary goal of FSMA, creating a safer food system. "As partners we can move forward," he said. Partnerships, Dardick explained, allow agencies to rely on one another for help and guidance.

Yet, panelist David McSwane, Professor and Interim Associate Dean within the School of Public and Environmental Affairs at Indiana University, went even further to suggest that implementation of FSMA will require "responsibilities to now be shared, not only between agencies, but between sectors." From his academic perspective, universities can serve as valuable partners in improving the nation's food safety system by being a source of the underlying science used to formulate new programs and policies under FSMA.

Training

Importantly, Dardick pointed out that the creation of partnerships overlaps significantly with another vital aspect of implementing FSMA, which is proper training. By investigating how health officials and food safety specialists in partner agencies do their job, developers of training programs will have the "blueprints," as Dardick said, necessary to identify the gaps and to enhance current training programs.

McSwane also highlighted that training will be a key element in achieving an integrated food safety system as laid out in FSMA. "Training provides the knowledge and skills required to implement FSMA," he said. Due to the growing complexity of our food production and distribution system, it will not only be necessary for individuals to be trained with greater specialization, but it will also require new approaches to training that may cross traditional and even jurisdictional boundaries. In addition, McSwane predicts that training programs will now be crafted to provide a career-spanning curriculum that will include foundational courses as well as areas of specialization. Under FSMA, individuals will now be expected to make a commitment to progress and expansion of knowledge throughout their career.

However, creating these training programs will be a challenge. As Dardick expressed, "it takes time to build a quality training course. The work is not going to happen overnight." McSwane explained that it may be difficult to establish a network of instructors to administer the training courses. The main issue, though, as McSwane addressed, is whether agencies will have the resources to make training available and accessible.

Funding

In his talk, attorney and panelist Bill Marler, focused on the funding of FSMA. A food safety advocate (and sponsor of Food Safety News), Marler worked with legislators to see FSMA signed by President Barack Obama in January 2011. As Marler described, "FSMA was a rare piece of legislation that was bipartisan." It was a moment in history where consumer advocacy groups and industry groups walked hand in hand, Marler stated. However, many fear that with agency-wide budget cuts anticipated for the 2012 fiscal year, FDA will not receive the requisite resources to sufficiently fund the provisions of FSMA.

Marler recited the statistic that approximately 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die each year from preventable foodborne diseases. He made a provocative analogy between the 3,000 foodborne illness related deaths that occur each year and the 3,000 lives lost on the September 11, 2001. "We've spent billions of dollars on wars in Iraq and Afghanistan and on making airports safer, and yet we can't seem to scrape together the $1.5 billion over 5 years necessary to fully implement FSMA," argued Marler. He concluded his lecture by urging the NEHA AEC audience to petition their state senators to not cut funding for FDA so that FSMA may be implemented to its greatest potential

Quick Link to 2011 AEC Registration Form

2011-04-27T13:46:00.000-07:00

Here is a quick link to the Registration Form for NEHA's Annual Educational Conference (AEC) being held in Columbus, Ohio June 18-20, 2011. Use this form to sign up for the conference and to sign up for the pre-conference courses and workshops, including

Registered Environmental Health Specialist (REHS/RS) Review Course

Certified Professional in Food Safety (CP-FS) Review Course

HAACP Manager Certification Course

Certified Professional Food Manager Certification Course

HACCP Textbooks from NEHA - Special Sale! 4/19/2011

2011-04-19T16:00:00.000-07:00

Special Offer! Buy Processor, get Retail Food for only $10!

The core principles of hazard analysis and critical control points (HACCP) are the same regardless of whether you produce or manufacture food, ship it, deliver it, store it or serve it. It is a risk-based analysis designed to prevent foodborne problems from happening to begin with. How you enact a HACCP plan and how it works on day to day basis varies greatly depending on the dynamic nature of your business.

NEHA has developed HACCP textbooks for both manufacturers and processors, where production of large volumes of similar products is the day to day norm, and also HACCP for retail food operations, where menus can change on a daily basis and recipes can have complex steps possibly requiring individual parts of the recipe to be made at different times and then combined.

For a complete picture of this complex, but important subject, understanding all of the ways HACCP works can be important.

For a limited time, purchase our HACCP for Processors: A Step-By-Step Guide and receive the ´process approach’ based HACCP: Managing Food Safety Hazards at the Retail Level for only $10—a savings of over 50% off the book's regular price! Click here for access to the NEHA bookstore

HACCP for Processors: A Step-By-Step Guide: 2011 / 172 pages / spiral-bound paperback

HACCP: Managing Food Safety Hazards at the Retail Level: 2009 / 128 pages / paperback

Special Pricing: $94

Credential and Certificate Courses at the NEHA Annual Educational Conference (AEC) in Columbus, OH June 2011

2011-04-13T08:50:00.000-07:00

Advance your expertise and career potential by obtaining a NEHA credential at the AEC. Only qualified applicants will be able to take an exam. Separate applications for the NEHA credentials are required and due to NEHA no later than May 6, 2011. For credential applications and information on eligibility, visit neha.org/credential. Separate application and examination fees due apply.
Seating is limited

Certified Professional of Food Safety (CP-FS)

Review Course: Thursday, June 16, 8:00am – 5:00pm & Friday, June 17, 8:00am – 12:00noon
Exam: Friday, June 17, 1:00pm – 3:00pm

This one and a half day refresher course is designed to enhance your preparation for the NEHA CP-FS credential exam. Participants are expected to have prior food safety knowledge and training equal to the eligibility requirements to sit for the CP-FS exam. The course will cover exam content areas as described in the job task analysis. (Please see the CP-FS Candidate Information Brochure at www.neha.org/credential for more information.) The instructor will be available during and after the course for questions.
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Cost is $299 for members and $399 for nonmembers, which includes the CP-FS Study Package (CP-FS Study Guide 2010 Edition, NEHA's Certified Professional Food Manager course book, 2005 and 2009 Food Code on CDs, a $145 value. Limit 50 people.

Registered Environmental Health Specialist / Registered Sanitarian (REHS/RS)

Review Course: Thursday & Friday, June 16 & 17, 8:00am – 5:00pm and Saturday, June 18, 1:00 - 4:00 pm
Exam: Sunday, June 19, 8:00am – 12:00noon

This refresher course is designed to enhance your preparation for the NEHA REHS/RS credential exam. Participants are expected to have a solid foundation of environmental health knowledge and training equal to the eligibility requirements to sit for the REHS/RS exam. This course alone is not enough to pass the REHS/RS credential examination. The course will cover exam content areas as described in the job task analysis. (Please see the REHS/RS Candidate Information Brochure at www.neha.org/credential for more information.) The instructor will be available during and after the course for questions.
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Cost is $459 for members and $559 for nonmembers, which includes the REHS/RS Study Guide, a $179 value. Limit 50 people.

HACCP Manager Certification Course

Review Course: Friday, June 17, 8:00am – 5:00pm
Exam: Saturday, June 18, 8:00 – 10:00am

Managing food safety risks in a food production setting has never been more important. With foodborne illness outbreaks occurring weekly in the United States, all food operations need to protect their liability and livelihood by implementing food safety management plans to reduce the risk in becoming involved in a foodborne illness outbreak. The NEHA HACCP Course will provide participants with the information necessary to implement an effective and dynamic HACCP program. The course will teach students how to identify, assess, and reduce or eliminate potential food hazards by utilizing HACCP. This course is an excellent core competency course for anyone looking to understand HACCP from an industry or regulatory side. Previous training with a minimum of Certified Professional Food Manager is highly recommended.
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Cost is $249 for members and $299 for nonmembers, which includes the NEHA textbook, HACCP: Managing Food Safety. Limit 50 people..

Certified Professional Food Manager (CPFM)

Review Course: Thursday, June 16, 8:00am – 3:00pm
Exam: Thursday, June 16, 3:00 – 5:00pm

As foodborne illnesses continue to make the news and alarm the public, retail operations need to protect their liability and livelihood by implementing food safety management plans to reduce their chances of becoming involved in a foodborne illness outbreak. Retail managers not only need to know and understand the most up-to-date and effective food safety practices, but they need to be able to successfully share that information with food handlers within their establishments to create a true safe food culture. This course will bring managers up-to-date with changes in the 2009 FDA Food Code and give them proven techniques to implement the new procedures in the retail environment. Participants are expected to have prior food safety knowledge in a retail environment.
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Cost is $169, which includes the NEHA Certified Professional Food Manager textbook, as well as the nationally recognized ANSI-CFP accredited examination from Prometric for Certified Professional Food Manager (CPFM) certification. Limit 50 people.

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CP-FS review course Columbus, Ohio this June 2011. Attend the AEC!

2011-04-08T10:13:00.000-07:00

(CP-FS)Review Course: Thursday, June 16, 8:00am – 5:00pm & Friday, June 17, 8:00am – 12:00pm This one and a half day refresher course is designed to enhance your preparation for the NEHA CP-FS credential exam. Participants are expected to have prior food safety knowledge and training equal to the eligibility requirements to sit for the CP-FS exam. The course will cover exam content areas as described in the job task analysis. (Please see the CP-FS Candidate Information Brochure at www.neha.org/credential for more information.) The instructor will be available during and after the course for questions. Cost is $299 for members and $399 for nonmembers, which includes the CP-FS Study Package (CP-FS Study Guide [2010 Edition], NEHA's Certified Professional Food Manager [CPFM] course book, 2005 Food Code on CD, and 2009 Food Code on CD) a$145 value. Limit 50 people. Exam: Friday, June 17, 1:00pm – 3:00pm. For more information or to register, go to www.neha.org or call 303-756-9090.

FDA proposes draft menu and vending machine labeling requirements - 04/01/2011

2011-04-01T15:32:00.000-07:00

FDA NEWS RELEASE
For Immediate Release: April 1, 2011
Media Inquiries: Michael Herndon, 301-796-4673, michael.herndon@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

FDA proposes draft menu and vending machine labeling requirements, invites public to comment on proposals

The U.S. Food and Drug Administration today issued two proposed regulations regarding calorie labeling on menus and menu boards in chain restaurants, retail food establishments, and vending machines. The FDA invites input on the proposed regulations by visiting http://www.regulations.gov1.

“These proposals will ensure that consumers have more information when they make their own food choices,” said Department of Health and Human Services Secretary Kathleen Sebelius. “Giving consumers clear nutritional information makes it easier for them to choose healthier options that can help fight obesity and make us all healthier.”

The menu labeling rule proposed today applies to chain restaurants and similar retail food establishments. Specifically, consumers would see calories listed in restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items. Examples of these establishments include fast food establishments, bakeries, coffee shops and certain grocery and convenience stores. Movie theaters, airplanes, bowling alleys, and other establishments whose primary purpose is not to sell food would not be subject to this proposed regulation. Additionally, the proposal invites the public to comment on whether additional types of food establishments should or should not be covered by the new rule. A companion rule proposes calorie posting for food sold in vending machines. The FDA is accepting comments on both proposed rules.

“Americans now consume about one-third of their total calories on foods prepared outside the home,” said FDA Commissioner Margaret A. Hamburg, M.D. “While consumers can find calorie and other nutrition information on most packaged foods, it's not generally available in restaurants or similar retail establishments. This proposal is aimed at giving consumers consistent and easy-to-understand nutrition information.”

The Affordable Care Act requires the disclosure of calorie and other nutrition information in certain food establishments and for certain foods sold in vending machines. Additionally, on menus and menu boards, statements would be posted concerning suggested daily calorie intake and indicating that additional nutrition information is available on request. Under the proposal, this information would be displayed clearly and prominently on menus and menu boards, including menu boards in drive-through locations; and for individual foods on display. Consistent with the law, the agency is proposing that the following statement on daily caloric intake be on menus and menu boards to help consumers understand the significance of the calorie information in the context of a total daily diet:

“A 2,000 calorie diet is used as the basis for general nutrition advice;
however, individual calorie needs may vary.”

Under the proposed rules, operators who own or operate 20 or more vending machines would post calorie information for food sold in a vending machine, unless certain nutrition information is already visible on individual packages of food inside the machine.

State and local governments could not impose any different nutrition labeling requirements for food sold in restaurants, similar retail food establishments, and vending machines covered by the Federal requirements. Restaurants, similar retail food establishments, and vending machine operators that are not covered by the Federal requirements could voluntarily register to be covered under the Federal nutrition labeling regulations.

The FDA is seeking public comment on the proposed rule for menu labeling for 60 days (until 06-06-2011). Comments on the proposed rule on vending machines may be submitted for 90 days (until 07-05-2011). The FDA plans to issue final rules before the end of 2011.

To submit your comments to the docket by mail, use the following address:

The Division of Dockets Management
HFA-305
Food and Drug Administration
5630 Fishers Lane, Room 1061
Rockville, MD 20852

Be sure to include the appropriate docket number on each page of your written comments.

For more information:

http://www.ofr.gov/inspection.aspx3

JOINT EPA/FDA STATEMENT: Update on Ongoing Monitoring - 04/01/2011

2011-04-01T14:52:00.000-07:00

FDA NEWS RELEASE
For Immediate Release:
Inquiries: 888-INFO-FDA
EPA Press Office: press@epa.gov
In response to the ongoing situation in Japan, the U.S. Environmental Protection Agency has taken steps to increase the level of nationwide monitoring of milk, precipitation, drinking water, and other potential exposure routes.
EPA conducts radiological monitoring of milk under its RADNET program, while the U.S. Food and Drug Administration has jurisdiction over the safety, labeling and identity of milk and milk products in interstate commerce. States have jurisdiction over those facilities located within their territory.
Results from a screening sample taken March 25 from Spokane, WA detected 0.8 pCi/L of iodine-131, which is more than 5,000 times lower than the Derived Intervention Level set by the U.S. Food and Drug Administration. These types of findings are to be expected in the coming days and are far below levels of public health concern, including for infants and children. Iodine-131 has a very short half-life of approximately eight days, and the level detected in milk and milk products is therefore expected to drop relatively quickly.
“Radiation is all around us in our daily lives, and these findings are a miniscule amount compared to what people experience every day. For example, a person would be exposed to low levels of radiation on a round trip cross country flight, watching television, and even from construction materials,” said Patricia Hansen, an FDA senior scientist.
EPA’s recommendation to state and local governments is to continue to coordinate closely with EPA, FDA and CDC – EPA will continue to communicate our nationwide sampling results as they come in.
For more information:
EPA: www.epa.gov/japan2011FDA: http://www.fda.gov/NewsEvents/PublicHealthFocus/ucm247403.htm
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Environmental Health Regulatory Food Safety Program Capacity Assessment - 03/24/2011

2011-03-24T13:37:00.000-07:00

Environmental Health Regulatory Food Safety Program Capacity Assessment

NEHA, along with the National Association of County and City Health Officials, the Association of Food and Drug Officials, and the Association of State and Territorial Health Officials (the National Association of State Departments of Agriculture’s participation is still pending), have been asked to conduct an environmental health (EH) regulatory food safety program capacity assessment by the Council to Improve Foodborne Outbreak Response (CIFOR).

CIFOR members are interested in knowing what impacts budget cuts may be having on the capacity of local and state regulatory food safety programs—and specifically on those programs that conduct environmental investigations during foodborne disease outbreaks. This assessment is intended for EH and regulatory food safety managers and directors who oversee programs within local, tribal, and state government agencies that conduct environmental investigations during foodborne disease outbreaks.

Your participation in this important assessment is essential and appreciated. The assessment consists of 11 questions that should take about 15-25 minutes to complete. NEHA will be happy to share a summary of the results to those who complete the assessment. The assessment will close Friday, April 8, 2011. To access the assessment, please click here

FEHA offers HACCP training - posted 03/15/2011

2011-03-15T08:07:00.000-07:00

The Florida Environmental Health Association (FEHA) will be offering hazard analysis and critical control point (HACCP) training March 29-30, 2011 to regulators and others interested in understanding more about the principles of HACCP and its applications.

For more information, go the website for FEHA and follow the links

Just Arrived! New HACCP textbook from NEHA - 03/02/2011

2011-03-02T14:19:00.000-08:00

The Newest Food Safety Book from NEHA!
HACCP Basics for Manufacturers and Processors provides you with the necessary knowledge for understanding, writing and implementing a food safety management system based on HACCP principles. This risk based and proactive food safety management system was originally developed for NASA to ensure safe food for our astronauts. It is now an international standard for controlling foodborne risks.

This comprehensive textbook is designed teach the principles of HACCP and also to be a valuable reference book for your food safety library. It can be used on its own or in conjunction with our online HACCP course.

For more information on this book, or to purchase it, visit our bookstore, or call 303-756-9090.

Support NEHA in Opposing Budget Cuts to Environmental Health - 2/28/2011

2011-02-28T12:33:00.000-08:00

Please Support NEHA’s Strong Opposition to Proposed Budget Cuts that Impact Environmental Health

The National Environmental Health Association (NEHA) is deeply concerned about the Continuing Resolution and FY 2011 budget recommendations that have been proposed for the Centers for Disease Control and Prevention (CDC) and the U.S. Environmental Protection Agency (EPA). Additionally, NEHA is strongly opposing the FY 2012 CDC budget recommendations as presented in both the president’s budget and the majority report released by the House Appropriations Committee. The scope and magnitude of the proposed cuts will adversely affect the ability of environmental health programs at the federal, state, and local levels to provide basic and essential services. In addition, much of the proposed cutting threatens to reverse the gains that have been made to safeguard our environment and protect human health. Many proposed cuts also take aim at the very programs where future environmental health needs are likely to be the greatest.

NEHA joins a growing number of environmental, scientific, and public health professionals in objecting to this significant cutback on the programs needed to protect the health and safety of the American people. In response, NEHA has sent three letters to 48 Senators and Congressional Representatives who serve on the appropriation subcommittees and have jurisdiction over CDC and EPA; two were sent in opposition to the CDC and EPA proposed budget cuts, respectively, and one was sent in strong support of the funding recommendations contained in the President’s budget for both FY 2011 and FY 2012 concerning the Food and Drug Administration (FDA). (The president has recommended expanded funding for food safety work within the FDA.)

We urge you at this time to enhance the strength of the positions taken by NEHA by contributing your voice to this policy debate. In other words, we would appreciate it if you would also contact your Congressional delegation to express the same kinds of concerns that NEHA has. (To view the three positions taken by NEHA, please click here. )

You can write to your U.S. Senator and Representative today by visiting www.house.gov and entering your zip code, and www.senate.gov and selecting your state. Contact information and guidance on how to communicate with these individuals can be found on their websites. Each of these websites also contains information about the membership of the relevant sub-committees of the appropriation committee in the senate and house.* If one of your Representatives or Senators sits on one of these appropriations subcommittees, it becomes even more important that you contact them as they are directly involved in these crucial budget decisions.

Additionally, telephone calls can be a powerful tool in communicating with members of Congress. To contact the U.S. Capitol directly, call 202-224-3121.

Please join NEHA in standing up for our profession!
• *For EPA: House and Senate- Appropriation Subcommittee on Interior, Environment and related agencies
• *For FDA AND CDC: House and Senate- Appropriation Subcommittee on Health, Labor Education

New Tools in Fighting Norovirus - 2/28/2011

2011-02-28T09:36:00.000-08:00

FDA permits marketing of first test for most common cause of gastroenteritis outbreaks
Test can aid in identifying and containing norovirus outbreaks

The U.S. Food and Drug Administration allowed marketing of the first test for the preliminary identification of norovirus.

The Ridascreen Norovirus 3rd Generation EIA assay is for use when a number of people have simultaneously contracted gastroenteritis and there is a clear avenue for virus transmission, such as a shared location or food.

Norovirus is a leading cause of food-borne disease outbreaks in the United States.

Acute gastroenteritis is an inflammation of the stomach and intestine that can cause diarrhea, vomiting and stomach pain. Norovirus contamination usually occurs in settings where there is close group contact, such as cruise ships, hospitals, long-term care facilities, and schools or child-care centers. It is a highly contagious virus that spreads rapidly through direct person-to-person contact, contaminated food or water, and by touching contaminated surfaces.

“This test provides an avenue for early identification of norovirus,” said Jeffrey Shuren, M.D., J.D., director of the FDA’s Center for Devices and Radiological Health. “Early intervention can halt the spread of an outbreak.”

The test is not sensitive enough for use when only a single person has symptoms and should not be used for diagnosing individual patients.

The manufacturer demonstrated the performance of the Ridascreen test by comparing results of it to the results of a norovirus reference standard for 609 fecal samples. When the fecal samples were tested with Ridascreen, overall results on average were less sensitive than those of standard reference tests, detecting norovirus across samples about 2/3 of the time it was present.

The FDA reviewed data for Ridascreen via the de novo pathway, an alternative path to market for devices that are lower risk and may not require premarket approval (PMA), but are of a new type, and therefore may not be able to be cleared in a '510(k)' premarket notification.

In March, the U.S. Centers for Disease Control and Prevention will be updating management and disease prevention guidelines for norovirus outbreaks. These guidelines will likely reflect substantial advances made in norovirus epidemiology, immunology, diagnostic methods and infection control.

Ridascreen is made by R-Biopharm AG, located in Darmstadt, Germany.

For more information:

FDA: Medical Devices1
CDC: Norovirus2
HHS: Norovirus3

Media Inquiries: Erica Jefferson, 301-796-4988, erica.jefferson@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

Excerpt from President Obama's 2012 Budget -$2.7B for FDA - 2/15/2011

2011-02-15T08:20:00.000-08:00

Bolsters the Safety of the Nation’s Food
and Medicines. The Budget includes $2.7 billion
in budget authority and $4.4 billion in total
program resources for the Food and Drug Administration
(FDA). The Budget enables FDA to
further the core principles recommended by the
President’s Food Safety Working Group and implement
key elements of the Food Safety Modernization
Act. The Administration will work with
the Congress to enact additional food safety fees
to support the full implementation of the FDA
Food Safety Modernization Act and the Budget
reflects the collection of these fees in 2013 and beyond.
In 2012, FDA will advance efforts to implement
the ACA provisions to establish a pathway
to approve biosimilar products and to improve
nutrition labeling. To better protect health in response
to natural or intentional threats, the Administration also invests in FDA’s efforts to advance regulatory science and support the review
of new medical countermeasures for chemical, radiological,
biomedical, and nuclear threats.

“If You See Something, Say Something™”

2011-02-14T16:25:00.000-08:00

To improve suspicious activity awareness and reporting within the Food and Agriculture Sector, this one-page document was developed by Department of Homeland Security and other federal agencies to highlight indicators of suspicious activities and recommended protective measures by food service and retail food establishments. This document is intended to be posted in work areas to make employees aware of what they should be looking for each day and what actions they should take if they observe something suspicious.

http://www.neha.org/pdf/food_safety/Food_and_Agriculture_See_Something.pdf

New FDA Materials on Sanitation Concerns with Commercial Deli Slicers - 2/09/2011

2011-02-10T08:11:00.000-08:00

As part of an initiative to improve food safety practices in retail and foodservice establishments, FDA has developed a poster and flyer designed to raise awareness of sanitation concerns with commercial deli slicers commonly used to slice meats, cheeses and produce in food stores, delis, restaurants and other foodservice establishments:

The poster, targeted to operators of food establishments and their front line food employees, is suitable for posting near deli slicers, and explains the importance of proper slicer maintenance and highlights examples of hard-to-clean problem areas on deli slicers.
The flyer, targeted to food safety professionals, offers tips to ensure deli slicers are being properly cleaned and maintained and when slicers should be removed from service until repaired or replaced
If deli slicers are not properly cleaned and sanitized on a regular basis, food soils and disease-causing microorganisms can accumulate on slicer surfaces and result in food contamination. These machines have a long life in retail and foodservice establishments, and over time they may become difficult or impossible to properly clean and sanitize. Routine professional maintenance of all deli slicers is critical to preventing these machines from becoming a significant food safety hazard.

Outbreaks of foodborne illness resulting in serious illnesses and hospitalizations have been linked to food that has become contaminated during contact with deli slicers. FDA continues to work closely with state and local governments and operators of restaurants, grocery stores and other food establishments to prevent illness from contaminated food. FDA is working with stakeholders to develop enhanced minimum standards for the design and construction of new deli slicers and to ensure that proper cleaning and maintenance instructions are provided with each machine.

FDA encourages consumers to ask store and restaurant management about the procedures they follow to ensure their deli slicers are properly cleaned and maintained.

The new poster and flyer are available in both English and Spanish at no charge and can be ordered at: http://www.fda.gov/downloads/Food/ResourcesForYou/UCM222258.pdf1
For orders greater than 500, contact Shirley Turpin at shirley.turpin@fda.hhs.gov.
The documents can also be downloaded from the web at: http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatory
AssistanceandTrainingResources/ucm240554.htm2

REHS Online Review Exam - NEHA's newest tool to prepare you for the exam - 01-26-2011

2011-01-27T09:12:00.000-08:00

REHS Online Exam Review

The Registered Environmental Health Specialist (REHS) online exam review is designed to help you prepare for the REHS/RS credential. With over 1000 questions based on 15 disciplines of the environmental health profession covered with the exam, this assessment will help you understand the depth of knowledge expected and the nature of the exam questions. Once the course is purchased, you may revisit the quizzes and continue preparing for up to six months. The exam will randomly select questions in each category. Incorrect answers will be scored as such, but you will be shown what the correct response should have been. Click here to go to the course

The exam review is priced at $179 for members, $249 for non-members.

Sections covered are

• Administration
• Air Pollution and Noise Control
• Control of Communicable and Noninfectious Diseases
• Environmental Engineering, Planning, and Impact Analysis
• Food Protection
• Hazardous Waste Management
• Radiation Uses and Protection
• Recreation Areas and Temporary Residences
• Solid Waste Management
• The Residential and Institutional Environment
• Vector and Weed Control and Pesticide Use
• Wastewater Treatment and Disposal
• Water Supply

For more information email rbaker@neha.org, or call 303-756-9090 ext.306

Relationship between Obesity, Access to Food Markets and Fast Food Restaurants, Income and Poverty levels and numerous other Factors -1/24/2011

2011-01-25T09:58:00.000-08:00

USDA Announces New Updates to the "U.S. Food Environment Atlas"

Popular Web Mapping Tool Outlines Access to Affordable, Healthy Food

WASHINGTON, Jan. 19, 2010 - Agriculture Secretary Tom Vilsack today highlighted updates to an online mapping tool that compares U.S. counties in terms of their "food environment" – the set of factors that help determine and reflect a community's access to affordable, healthy food. The "U.S. Food Environment Atlas," developed by USDA's Economic Research Service (ERS), was introduced last year as part of First Lady Michelle Obama's Let's Move! initiative to solve the challenge of childhood obesity within a generation. Vilsack discussed the tool today as he spoke to the United States Conference of Mayors and laid out steps that they could take to improve health and nutrition in their communities.

"This Food Atlas is an important tool to help guide policy makers and researchers in addressing the links between diet, food access, and public health, and the new upgrades shed additional light on food environments across the United States and provides an even broader overview of a community's ability to access healthy foods," said Vilsack.

The updated Atlas assembles 168 indicators of the food environment, up from the original 90, measuring factors such as availability of food stores and restaurants, food prices, socioeconomic characteristics, and health outcomes. Since its release in February 2010, the Atlas website has received over 120,000 visits, making it one of USDA's most popular data products.

With the Atlas, users can visualize and geographically compare a wide range of demographic, health, and food-access characteristics (e.g., household income, adult diabetes rates, and proximity to grocery stores). The update includes 40 indicators for which updated data are available and adds a number of new indicators, including 34 that measure change over time and four that reflect food access. The new indicators provide information on the number and percentage of households in a county that are either low-income or do not own a car, and that also live more than ten miles from a grocery store. For rural areas, these numbers provide a better measure of food access than the original Atlas, which provided information only for households located one mile from a grocery store.

The Atlas allows users to select an indicator - for example, the prevalence of pre-school obesity - and to create a map showing how obesity levels vary across the United States or across a state. Atlas users can identify counties with a combination of indicators - for example, those with persistent child poverty as well as high numbers of residents with poor access to full-service grocery stores. The Atlas also allows users to obtain data on any and all of the indicators for a particular county.

In addition to USDA's Economic Research Service, numerous institutions contributed to the data in the Atlas. The Centers for Disease Control and Prevention provided the statistics on obesity and diabetes; the National Cancer Institute provided indicators on physical activity and recreation centers; USDA's Agricultural Marketing Service provided indicators on farmers' markets; USDA's Food and Nutrition Service provided information on State-level food and nutrition assistance program participation; and the National Farm-to-School Network provided statistics on farm-to-school programs.

The U.S. Food Environment Atlas is available at http://www.ers.usda.gov/FoodAtlas/.

Healthy and Safe Homes Book Now in Bookstore - 1/21/2011

2011-01-21T16:18:00.000-08:00

Healthy and Safe Homes: Research, Practice, and PolicyNew! This book marks an exciting advance in the effort to ensure that people across all socioeconomic levels have access to healthy and affordable housing. It provides practical tools and information to make the connection between health and housing conditions relatable to everyone. The book brings together perspectives from noted scientists, public health experts, housing advocates, and policy leaders to fully explain the problem of sub-standard housing that plagues our nation and offers holistic, strategic, and long-term solutions to fix it. Study reference for NEHA's HHS exam.
2011 / 225 pages / paperback
Member: $52 / Nonmember: $55

Household Food Security in the US in 2009 - 01/05/2011

2011-01-05T08:46:00.000-08:00

Eighty-five percent of American households were food secure throughout the entire year in 2009, meaning that they had access at all times to enough food for an active, healthy life for all household members. The remaining households (14.7 percent) were food insecure at least some time during the year, including 5.7 percent with very low food security. In households with very low food security, the food intake of one or more household members was reduced and their eating patterns were disrupted at times during the year because the household lacked money and other resources for food. Prevalence rates of food insecurity and very low food security were essentially unchanged from 14.6 percent and 5.7 percent, respectively, in 2008, and remained at the highest recorded levels since 1995, when the first national food security survey was conducted. The typical food-secure household spent 33 percent more on food than the typical food-insecure household of the same size and household composition. Fifty-seven percent of all food-insecure households participated in one or more of the three largest Federal food and nutrition assistance programs during the month prior to the 2009 survey.

The full report can be downloaded here.

Food Safety Bill is law - 1/5/2011

2011-01-05T08:01:00.000-08:00

The Food Safety Modernization Act, HR 2751, was signed into law on January 4, 2011 by President Obama. The complete bill can be found at http://thomas.loc.gov/cgi-bin/query/z?c111:H.R.2751:
Many parts of the bill are still unfunded. As noted in an earlier blog posting. NEHA and NACCHO have composed and delivered a letter to the White House budget office that strongly recommends putting funds into the system to keep this important legislation from including unfunded mandates.

New & Improved! Environmental Public Health Tracking 101 - 12/22/2010

2010-12-22T15:54:00.000-08:00

In conjunction with CDC, NEHA is offering this no-cost opportunity to learn about Environmental Public Health Tracking and earn free CEU, CNE, and CHEC.

Visit www.nehacert.org to register and take the course.

For more information, contact Christl Tate at ctate@neha.org or (303)756-9090 x305.

Ping Pong Food Safety Legislation - 12/20/2010

2010-12-20T08:05:00.000-08:00

The Senate unanimously approved the Food Safety legislation Sunday evening. It now heads back to the House for another approval and then on to the President. This is the same legislation that they have approved once before, but were unable to get up enough votes the second time because of the taxes and special interest projects that had been attached to it. This bill has been in the danger zone so many times, a health inspector would quarantine it! Let's cross our fingers this time.

2010 Passage of Food Safety Legislation Looks Bleak - 12/17/2010

2010-12-17T08:02:00.000-08:00

Senate Democratic leaders drop $1.3 trillion spending bill - KansasCity.com

CDC Reports 1 in 6 Get Sick from Foodborne Illnesses Each Year -12/15/2010

2010-12-15T10:24:00.000-08:00

New estimates more precise

About 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according new estimates from the Centers for Disease Control and Prevention. The figures are the most accurate to date due to better data and methods used. The data are published Wednesday in two articles in the journal Emerging Infectious Diseases.

The papers provide the most accurate picture yet of what foodborne pathogens are causing the most illness, as well as estimating the proportion of foodborne illness without a known cause. The reports are the first comprehensive estimates since 1999 and are CDC's first to estimate illnesses caused solely by foods eaten in the United States.

"We've made progress in better understanding the burden of foodborne illness and unfortunately, far too many people continue to get sick from the food they eat," said CDC Director Thomas Frieden, M.D, M.P.H. "These estimates provide valuable information to help CDC and its partners set priorities and further reduce illnesses from food."

CDC's new estimates are lower than in the 1999 report. The difference is largely the result of improvements in the quality and quantity of the data used and new methods used to estimate foodborne-disease. For example, it is now known that most norovirus is not spread by the foodborne route, which has reduced the estimate of foodborne norovirus from 9.2 to approximately 5.5 million cases per year. Because of data and method improvements, the 1999 and current estimates cannot be compared to measure trends.

CDC's FoodNet surveillance system data, which tracks trends among common foodborne pathogens, has documented a decrease of 20 percent in illnesses from key pathogens during the past 10 years. However, these FoodNet pathogens make up only a small proportion of the illnesses included in the new estimates.

Of the total estimate of 48 million illnesses annually, CDC estimates that 9.4 million illnesses are due to 31 known foodborne pathogens. The remaining 38 million illnesses result from unspecified agents, which include known agents without enough data to make specific estimates, agents not yet recognized as causing foodborne illness, and agents not yet discovered. In both the 1999 and current estimates, unspecified agents were responsible for roughly 80 percent of estimated illnesses.

"Foodborne illnesses and deaths are preventable, and as such, are unacceptable," said FDA Commissioner Margaret A. Hamburg, M.D. "We must, and can, do better by intensifying our efforts to implement measures that are prevention-oriented and science-based. We are moving down this path as quickly as possible under current authorities but eagerly await passage of new food safety legislation that would provide us with new and long overdue tools to further modernize our food safety program."

Among the additional findings for foodborne illness due to known pathogens:

•Salmonella was the leading cause of estimated hospitalizations and deaths, responsible for about 28 percent of deaths and 35 percent of hospitalizations due to known pathogens transmitted by food.
•About 90 percent of estimated illnesses, hospitalizations, and deaths were due to seven pathogens: Salmonella, norovirus, Campylobacter, Toxoplasma, E.coli O157, Listeria and Clostridium perfringens.
•Nearly 60 percent of estimated illnesses, but a much smaller proportion of severe illness, was caused by norovirus.
"People expect food to nourish them, not to harm them. So we need to intensify efforts to decrease the number of illnesses and deaths due to foodborne diseases," said Christopher Braden, M.D., director of CDC's Division of Foodborne, Waterborne, and Environmental Diseases. "We now know more than ever what pathogens are causing the most harm, and we will continue our work to help protect people from these illnesses. Much that remains unknown about how and why people get sick and we are committed to learning more in the future."

CDC continues to encourage consumers to take an active role in preventing foodborne infection by following safe food-handling and preparation tips of separating meats and produce while preparing foods, cooking meat and poultry to the right temperatures, promptly chilling leftovers, and avoiding unpasteurized milk and cheese and raw oysters.

The full report is available online at http://www.cdc.gov/eid. For more detailed information on the estimates and methods, please visit http://www.cdc.gov/foodborneburden. To learn more about foodborne illness trends, visit the FoodNet site at http://www.cdc.gov/FoodNet/. To learn about how to prevent foodborne illness, visit http://www.foodsafety.gov.

Be HACCP Ready for New Food Safety Laws

2010-12-14T15:45:00.000-08:00

New Legislation in Congress will require more HACCP compliance.

HACCP: Managing Food Safety Hazards at the Retail Level

HACCP: Basics for Processors and Manufacturers

These courses provide you with the necessary steps for writing and implementing a food safety management system based on hazard analysis and critical control point (HACCP) principles. By developing and implementing a food safety management system like the one suggested, you can take a proactive role in ensuring that the food served or sold in your establishment is safe. Rather than responding to a foodborne illness when it occurs, you can prevent it by taking active steps to eliminate, prevent, or reduce to an acceptable level food safety hazards that cause someone to be sick or injured.

If you already have an existing food safety management system, you may use the concepts in this course to upgrade the system you have in place. Whether you are developing a new food safety management system or merely upgrading the one you currently have, this book encourages operators and regulators of retail and food service to partner together to make the greatest impact on food safety.
This 6-8 hour course is self-paced course is divided into easily digestible modules. Once purchased, you may access the course for 6 months.

2009 / online course / $139 course only
To purchase these courses and for detailed course outline, click here
To purchase NEHA’s Managing Food Safety Hazards at the Retail Level book for printed version to follow course, click here

What to give the environmental health aficienado? - 12/13/2010

2010-12-13T12:09:00.000-08:00

A little help for you if you looking for the right gift for anyone in the EH field or anyone wanting to learn more about everything enviromental health.

1. NEHA Bookstore - excellent assortment of topics from Food Safety to Sustainability to Healthy Homes. Order this week and we'll ship the day you order!

2. Credentials - credentials show everyone (bosses included) that you have dedicated yourself to your field. Give yourself a gift - you deserve it! They require a lot of work and studying, but the knowledge gained is invaluable.

3. Study Material - Already know someone who is aiming at the Certified Professional of Food Safety (CP-FS) or the Registered Enviromental Health Specialist (REHS/RS) credentials. There is excellent study material and online courses available.

4. For the Chef in your life - An assortment of food safety training to further their body of knowledge.

President Obama Signs Healthy, Hunger-Free Kids Act - 12/13/2010

2010-12-13T10:20:00.000-08:00

President Obama Signs Healthy, Hunger-Free Kids Act of 2010 Into Law
First Lady Michelle Obama, Administration Officials and Let’s Move! Advocates Reaffirm Commitment to Raise a Healthier Generation of Kids

•Read the fact sheet (pdf)
•See a sample school lunch menu (pdf)

“Today is a great day for kids throughout our country as they will soon have healthier, and more nutritious food in their schools. As we continue to focus on the twin issues of childhood obesity and hunger, we will increase access to good, quality meals in school cafeterias so the nutritional needs of our youngsters are better met. The President and First Lady have advocated strongly for passing the Healthy, Hunger-Free Kids Act of 2010, and, this bill, along with the resources and the powers provided under it, are going to allow USDA to be much more effective and aggressive in responding to obesity and hunger challenges for America’s kids.”

- U.S. Secretary Of Agriculture Tom Vilsack

“The Healthy, Hunger-Free Kids Act is a significant step forward in our effort to help America's children thrive and grow to be healthy adults. Thanks to the dedication of this Congress and First Lady Michelle Obama, more kids will have access to healthy, balanced, nutritious school lunches. By increasing the number of students eligible to enroll in school meal programs and improving the quality of food served, this legislation simultaneously tackles both hunger and the obesity levels currently affecting too many communities across this nation.”

-U.S. Secretary of Health and Human Services Kathleen Sebelius

"The Healthy, Hunger-Free Kids Act makes the most significant investment in the National School Lunch program in more than 30 years. I look forward to continuing to work with the First Lady and Secretary Vilsack to combat our national childhood obesity epidemic and increase students access to the nutritional food they need to help them learn.”

- U.S. Secretary of Education Arne Duncan

“As Vice Chair of the Partnership for a Healthier America, I join President Obama and the First Lady in celebrating the signing of the Healthy, Hunger-Free Kids Act. This bi-partisan legislation will significantly enhance the quality of food for our children for generations to come and is a dramatic step forward in reducing childhood obesity. As a physician, I know smart nutrition leads to healthy and productive lives. With 36.5% of our children in Tennessee being overweight, this act goes a long way in ensuring that kids in Tennessee and around the country will have the healthy nutrition they deserve.”

“As Vice Chair of the Partnership for a Healthier America, I join President Obama and the First Lady in celebrating the signing of the Healthy, Hunger-Free Kids Act. This bi-partisan legislation will significantly enhance the quality of food for our children for generations to come and is a dramatic step forward in reducing childhood obesity. As a physician, I know smart nutrition leads to healthy and productive lives. With 36.5% of our children in Tennessee being overweight, this act goes a long way in ensuring that kids in Tennessee and around the country will have the healthy nutrition they deserve.”

- U.S. Senator Bill Frist (R-TN)

“Childhood and adult obesity are national problems and growing epidemics, but the passage of the Healthy, Hunger-Free Kids Act will help end this epidemic by improving the quality of food served to our children in schools across the nation. Here in Newark, we are defeating childhood and adult obesity, by partnering with organizations and community leaders to create local-based change that empowers families, neighborhoods and youth to embrace a healthier lifestyle. I applaud First Lady Michelle Obama’s commitment to the children of our city and across the country.”

- Mayor Cory A. Booker of Newark, New Jersey

“On behalf of Mission: Readiness and over 100 retired generals and admirals who support child nutrition legislation as a matter of national security, we are very pleased that the nation has taken this important step in addressing the nation’s obesity epidemic. Being overweight or obese is the No. 1 medical reason why young men and women are unable to join the military. Research shows that up to 40 percent of what children consume every day takes place during school hours and that 80 percent of children who were overweight between the ages of 10 to 15 were obese by age 25. The final bill includes provisions that can get junk food out of schools, nourish more kids who need healthful meals and motivate them and their parents to adopt healthful eating and exercise habits. Military concerns about the fitness of American children are not new. When the National School Lunch Act was first passed in 1946, it was seen as a matter of national security. At the time many military leaders recognized that poor nutrition was a significant factor reducing the pool of qualified candidates for service. Our country is facing another serious health crisis. Obesity rates threaten the overall health of America and the future strength of our military. We must act, as we did after World War II, to ensure that our children can one day defend our country, if need be.”

-Retired Army Generals John M. Shalikashvili and Hugh Shelton, Former Chairmen of the Joint Chiefs of Staff

“Congratulations to First Lady Michelle Obama, Secretary of Agriculture Tom Vilsack and to the bi-partisan support in the Congress to pass the Healthy, Hunger Free Children Act. By passing a bill that addresses the nutritional quality of school lunches, an important step is being taken to give children choices that will make them healthier and more productive.”

-Mike Huckabee, Governor of Arkansas 1996-2007

“The Healthy, Hunger-Free Kids Act makes significant progress toward ending child hunger and obesity by expanding access to federal child nutrition programs and improving the nutritional value they provide. In addition to reauthorizing federal child nutrition programs, the act will help address childhood obesity by reducing the fat and calorie content of school meals. Reversing the childhood obesity epidemic in a single generation – as First Lady Michelle Obama has called upon our nation to do – won’t be easy. It will require a long-term, sustained commitment to attacking this issue across multiple fronts. The Healthy, Hunger-Free Kids Act makes great strides toward eliminating this threat to our children's health.”

- O. Marion Burton, MD, FAAP, President, American Academy of Pediatrics

“The historic signing of the Healthy, Hunger-Free Kids Act helps schools become part of the solution to the childhood obesity epidemic. It is a victory for American parents working to make sure their kids grow up healthy, and for schools wanting to provide students with more nutritious meals and a healthier environment. With the implementation of this law, our nation's kids will be less likely to grow up with early risk factors for heart disease and stroke.”

-Nancy Brown, Chief Executive Officer, American Heart Association

“Today marks a major step forward in efforts to prevent both childhood obesity and hunger among our nation’s children. The signing of the Healthy, Hunger-Free Kids Act into law is a long-awaited victory for the 31 million students who participate in federal school meal programs. By giving the USDA the authority to update standards for all foods and beverages in schools, this new law says unhealthy foods have no place in our nation’s schools. And schools finally will have more resources to serve nutritious and appealing meals.”

- Risa Lavizzo-Mourey, M.D., M.B.A., President and CEO, Robert Wood Johnson Foundation

“Getting junk food out of schools has been ten years in the making. This bill is a historic step toward reducing childhood obesity and helping parents' feed their children better. It's the result of the hard work of many, but would not have passed without this Administration. The President's leadership and First Lady's tireless advocacy brought the child nutrition bill back to life a number of times as it made its way through Congress.”

-Margo G. Wootan, Director of Nutrition Policy, Center for Science in the Public Interest

“The School Nutrition Association joins families nationwide in thanking President Obama, the First Lady and Secretary of Agriculture Tom Vilsack for their sustained efforts to pass child nutrition reauthorization and expand children’s access to healthy school meals. The Healthy, Hunger-Free Kids Act recognizes the importance of school meals to the health and academic success of America’s children and gives school nutrition programs critical resources to bring more fresh produce, whole grains and low-fat dairy products into cafeterias. School nutrition professionals look forward to working with the Administration, parents, principals and community leaders to meet new nutrition standards for school meals and explore new avenues for promoting healthy lifestyles for our children.”

- Nancy Rice, M.Ed., RD, LD, SNS, President, School Nutrition Association (SNA)

“The provisions of the Healthy, Hunger-Free Kids Act will support efforts already underway in Dallas. The additional funding will help with continuing to improve our school meals and creating a healthier school environment. We appreciate the fact that child nutrition has been placed as a high priority by the First Lady and the President. New USDA meal patterns and professional standards will assure improved quality child nutrition programs for our children which in turn will support student academic performance in the classroom.”

-Dora Rivas, MS, RD, SNS, Executive Director, Food & Child Nutrition Services, Dallas Independent School District

“Our kids aren’t hungry because we lack food or because of a lack of food and nutrition programs. They are hungry because they lack access to programs that provide the nutritious food they need to grow and thrive. I would like to thank the President and First Lady for making Child Nutrition a top priority. Through their leadership and commitment we now have the first significant change in school meals in thirty years. This legislation is historic and will allow me to continue to offer more real foods to the kids in our schools.”

- Timothy Cipriano, Executive Director of Food Services, New Haven Public Schools

“The Healthy, Hunger-Free Kids Act signals a deep commitment to our nation's children and provides increased access to the food and nutrition programs that often go underutilized. Our kids aren't hungry because we lack food or because of a lack of food and nutrition programs. They are hungry because they lack access to the nutritious food they need to grow and thrive. The First Lady’s persistence made all the difference between this legislation’s good intentions and its becoming the law of the land.”

-Bill Shore, Founder and Executive Director, Share Our Strength

“This bill is an acknowledgement that in a nation as bountiful as ours, no child should worry about when their next meal will be. We are grateful for the hard work of our coalition partners, the White House, and Congress.”

-Rabbi Steve Gutow, President, Jewish Council for Public Affairs, Co-Chair Fighting Poverty with Faith

"This bill is an exciting victory for hungry children. After a largely gridlocked year, passage of this bill is a positive sign that Congress can work together in the best interests of Americans."

-Rev. Mark S. Hanson, Presiding Bishop, Evangelical Lutheran Church in America

“This critical legislation ensures that more of our nation’s children have access to healthy nutritious food and reaffirms our commitment as a nation to addressing the problem of childhood hunger. It is unacceptable that one in four children in poverty in America are hungry. The Healthy, Hunger-Free Kids Act of 2010 is an essential step in helping the 43.6 million American families who struggle every day to feed their children.”

- Father Larry Snyder, President, Catholic Charities USA, Co-chair Fighting Poverty with Faith

“Today's signing of the Healthy, Hunger-Free Kids Act is something to celebrate, whether you are one of the 31 million schoolchildren who stand to benefit from it, or their parents, or America’s farmers. The bill establishes sensible nutrition standards for the food sold in school that will help push the junk food out of the building and make it easier for kids to have access to a nutritious meal or snack in school. The increase in funding for school lunch may be modest, yet it is also the first such increase in sixty years—a long-overdue recognition of the importance of the school lunch program in assuring the health of our children. The bill also recognizes the value of linking farms directly to schools as a way to get the freshest, tastiest vegetables and fruits into the cafeteria—a boon to both children and local farmers. The bill represents an important achievement for the First Lady’s Let’s Move! campaign, and the First Lady and her team are to be congratulated. It is also a victory for all the grass roots organizations and activists who work so hard to improve access to healthy food for everyone. There is still much to be done, but what has happened today marks a significant step forward, toward a food system that puts the health of our children first.”
–Michael Pollan, Author and Journalism Professor
“The way we feed our children today will dictate the country we have tomorrow. This was much more than a bipartisan effort. With the First Lady’s leadership, parents, teachers, child advocates and chefs all helped to pass a bill that will provide a children with what should be a fundamental right: the right to be fed in a healthy way. While I am happy we were able to squeeze a few more dollars for school lunch programs, I think we can do better. We need to band together on these issues to make sure we don’t shortchange our kids.”

- José Andrés, Principal, Think Food Group

“From the First Lady’s Chefs Move to Schools initiative to the President’s Childhood Nutrition bill, the Obama Administration has instigated a much-needed attitude change towards proper nutrition. As a chef and as a mother of four, I understand the importance of providing my own children with wholesome meals and firmly believe that all of our nation’s children should be afforded the same opportunity to grow up healthy which is why this legislation is so important.”

-Cat Cora, Founder, “Chefs for Humanity” and UNICEF spokesperson

“I am pleased to support President and Mrs. Obama and the efforts of their Administration in securing healthier nutrition for this nation's children. We still have much work to do to guarantee that all Americans have access to adequate, high-quality food, but the Healthy, Hunger-Free Kids Act is an important first step in that direction."

-Tom Colicchio, Chef/Restaurateur and Host of Top Chef

New FDA Emergency Report Phone Number - 12/10/2010

2010-12-10T14:42:00.000-08:00

Office of Emergency Operations has moved to FDA’s White Oak Campus

As of December 10, 2010, the former FDA 24-hour emergency number, 301-443-1240, will be disconnected. The new numbers for the Office of Emergency Operations will be 1-866-300-4374 or 301-796-8240.

These numbers can be used to report the following types of problems to FDA:

A serious, life-threatening event involving an FDA-regulated product, i.e., foods, dietary supplements, cosmetics, human drugs, animal drugs, medical devices, biological products, and radiation-emitting electronic products

Requests from medical professionals for approval for the use of an emergency investigational new drug, device or biologic.

Notifications to FDA from government agents acting in an official capacity about an urgent matter.

Reports of an emergency involving an FDA employee or an FDA employee's family member.

Reports of a non-life threatening adverse reaction to an FDA-regulated product that requires immediate reporting.

Food Protection Taskforce Webcast 12/01/2010

2010-12-01T09:08:00.000-08:00

Food Protection Taskforce Webcast
December 2, 2010 (Thursday) at 2:00 - 3:30 p.m. ET

Please join FDA’s Division of Federal-State Relations on Thursday, December 2, 2010, from 2:00-3:30 pm EST as we host our first live webcast concerning the Food Protection Taskforces.

The Food Protection Taskforce Conference Grant program, funded by the Division of Federal-State Relations, supports meetings that foster communication, cooperation, and collaboration among all stakeholders of the food protection system: regulatory agencies, academia, industry, consumers, state legislators, boards of health and agriculture, in an effort to enhance food safety and defense capabilities. Twenty-seven states currently receive the grant award up to $10,000.

Participants will include the Associate Commissioner for Regulatory Affairs, Dara Corrigan, Joe Reardon, Director, Division of Federal-State Relations, and Mike Taylor, Deputy Commissioner for Foods. This webcast will also feature representatives of Food Protection Taskforces from Michigan, North Carolina, Tennessee, and Indiana who will discuss topics including, but not limited to:

· Value and effectiveness of Taskforces within food safety system

· Structure; how to market and promote membership of Taskforces

· Expectations of the Taskforce and its members

To participate in the webcast, follow the link: Taskforce Webcast. (Please note this link will only be live 30 minutes prior to 2:00 PM EST on December 2.) For Closed Captioning, click on the link in the upper right hand corner. For those unable to watch the event live, it will also be recorded and made available for viewing on the Internet at a later date.

If you are unable to view the Webcast via the Internet, there are a limited number of phone lines set up where you will be in listening mode only. Call-in number: Toll Free: 1-888-843-6167, Participant Passcode: 6328674, then press the # key. You may email your questions to: tvquestion@cdrh.fda.gov.

For technical assistance during the Webcast, please call: 1-888-626-8730.

For questions, contact: catherine.mcdermott@fda.hhs.gov.

Below are the system requirements for the best presentation viewing experience. We urge that everyone visit the "test link" below prior to December 2 to ensure their computer is capable of viewing the webcast.

------------------------------------------------------------------------------------------------------------------------------------------------------

Mediasite Requirements:

Test Link: http://fda.yorkcast.com/webcast/Viewer/?peid=923be54452164da89862c1e41bfaa042The following system requirements for the best presentation viewing experience with Mediasite Viewer:

Microsoft Windows 2000, Windows XP, Windows 2003, or Windows Vista
Minimum display resolution of 800 x 600
Windows-compatible sound card
Microsoft Internet Explorer 6.0 SP1 and later
Windows Media Player 9.0 and later
Broadband Internet connection (256k minimum)
Java versions 1.2 and later (for captioning)

EPA Recommendations on Bed Bugs - 11/11/2010

2010-11-11T09:34:00.000-08:00

Top Ten Bed Bugs Tips
Updated: June 16, 2010

1.Make sure you really have bed bugs, not fleas or ticks or other insects
You can verify your insect on our bed bug web page or check with your local extension agent.

2.Don’t panic
Eliminating bed bugs is difficult, but it is not impossible. Don’t throw out all of your belongings; most of them can be treated and saved. Throwing out belongings is costly, may spread the infestation, and could be unnecessarily stressful.

3.Think through your treatment options -- Don’t immediately reach for the spray can
Be comprehensive in your approach. Integrated pest management techniques may reduce bed bug populations and limit pesticide exposure to you and your family. If pesticide treatment is needed, it is best to bring in a professional. There is help available to learn about integrated treatment options. (2 pp, 63k, About PDF)

4.Reduce the number of hiding places -- Clean up the clutter
A cluttered home provides more places for bed bugs to hide and makes locating and treating for them more difficult. If bed bugs are in your mattress, using a mattress/box spring encasements makes it more difficult them to get to you while you sleep. To be effective they must be left in place for a year. Be sure to buy a product that has been tested for bed bugs and is strong enough to last for the full year without tearing.

5.Frequently wash and heat-dry your bed linens
Wash bed spreads, and clothing that touches the floor to reduce bed bug populations. Bed bugs and their eggs can hide in laundry containers/hampers so clean them when you do the laundry.

6.Do-it-yourself freezing is not usually reliable for bed bug control
While freezing can effectively kill bed bugs, temperatures must remain extremely low for an extended period of time. Home freezers typically are not cold enough to kill bed bugs. Freezing temperatures outside may be used to kill bed bugs, but can take several days (at 0F) to almost a week (at 20F).

7.High temperatures can kill bed bugs
Raising the indoor temperature with the thermostat or space heaters won’t do the job, though. Space heaters must always be used with care, as they have the potential to cause fires and serious burns. Specialized equipment and very high temperatures are required to successfully heat treat a structure. Black plastic bags in the sun might work to kill bed bugs in luggage or small items, provided the contents become hot enough (approximately 110F for at least 3 hours).

8.Don’t pass your bed bugs on to others
Bed bugs are excellent hitchhikers. If you throw out a piece of furniture that is harboring bed bugs, take steps to destroy the item so that no one else adopts it (along with the bugs!).

9.Reduce populations to reduce bites
Thorough vacuuming reduces populations. Carefully vacuum rugs, floors, under beds, around bed legs, bed frames, and all cracks and crevices around the room. Thoroughly vacuum upholstered furniture. Change the bag after each use so the bed bugs can’t escape. Place the used bag in a tightly sealed plastic bag and in an outside garbage bin.

10.Turn to the professionals, if needed
Hiring an experienced, responsible pest control professional can increase the likelihood and the speed of success in eliminating bed bugs from your home. If you hire an expert, ensure it is company with a reputable history and ask them to use an IPM approach. (53 pp, 42mb, About PDF) Contact your State pesticide Agency for guidance about hiring professional pest control companies.

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Joint NEHA & NACCHO Letter to the White House

2010-11-10T15:51:00.000-08:00

November 8, 2010
Rob Nabors, Acting Deputy Director
White House Office of Management and Budget

RE: FDA Retail Food Safety Initiative

Dear Mr. Nabors:

The National Association of County and City Health Officials (NACCHO) and the National Environmental Health Association (NEHA) join in urging the President to include in his FY2012 budget funding to support the Retail Food Safety Initiative announced October 22, 2010 by the Food and Drug Administration (FDA).

FDA conducted a 10-year study of more than 800 retail food establishments to determine compliance with five key risk factors for foodborne illness in nine types of retail operations. These included schools, hospitals, and nursing homes, as well as markets and restaurants. This study provides the evidence to support a robust, science-based approach to food safety at the retail level, where food is handled, prepared, and stored prior to direct purchase by consumers and where a significant amount of preventable foodborne illness begins.

More than 3,000 state, local and tribal agencies have primary responsibility to regulate the more than one million food establishments in the United States. Successful regulation and enforcement at the retail level will reduce the enormous national costs of preventable foodborne illness, estimated at $152 billion annually, including medical care, death, disability, and lost productivity. The return on a federal investment in retail food safety will be measurable and high.

The FDA initiative includes increasing the presence of certified food protection managers in retail establishments, and funding and training local regulators to enhance local capacities for effective inspection and regulation. The need for these capacities is acute. Local health departments alone lost 15% of their workforce in 2008-2009, and further federal, state and local budget cuts that reduce local services to protect the public are continuing. Moreover, shortages of trained environmental health professionals competent to carry out effective retail regulation are widespread.

The presence of Certified Food Safety Managers in retail establishments is an important factor in achieving overall risk reduction in food service operations. It is not possible to attribute improvement in overall compliance with food safety standards to any single factor, due to the number of interdependent variables associated with any given food service operation. However, NACCHO and NEHA firmly believe that the comprehensive approach of FDA’s Retail Food Safety Initiative will significantly enhance the capacity of local regulatory programs to achieve compliance with improved food safety standards, thereby reducing the incidence of foodborne illness. We strongly urge that FDA receive adequate resources to implement this initiative, which recognizes the critical importance of the food safety work that occurs locally to protect the nation’s consumers.

NACCHO is the national organization representing the nation’s 2800 local health departments. These city, county, metropolitan, and tribal agencies work every day to protect the health of their communities. NEHA is the national organization representing environmental health professionals practicing in public and private settings and academic institutions. Food safety and food protection is a primary focus of a majority of NEHA’s membership.

Sincerely,
___________________________
Robert M. Pestronk
Executive Director
National Association of County and City Health Officials

Nelson Fabian
Executive Director & CEO
National Environmental Health Association

cc: Laurie Mignone

From our e-Learning site - New Courses! 11/03/2010

2010-11-03T08:54:00.000-07:00

We are pleased to announce that the following EPA sponsored workshops are now available on the NEHA e-Learning website.

Radon Resistant New Construction Workshop - recorded in Washington DC in March, 2010
Region 8 Stakeholders Meeting – recorded in Denver, CO April, 2010
To View the Programs

Go to: www.nehacert.org
Select EPA Sponsored Programs
If you are a NEHA member or you have previously registered for the CDC sponsored Workshops – log in with the Username and Password provided to you.
If you do not have a Username and Password, click on “Register Here” just above the course titles – you will be asked to complete a form and a Username and Password will be immediately emailed to you – then log in with the Username and Password provided to you
Select either program
Scroll down the topics and pick one to view
Click play button
Sit back and enjoy.
To Obtain CE Credits:

After viewing the program, complete the Course Evaluation
Click on Course Certificate.
Please note, these programs are not approved for CE for radon professionals. That branch of the program required separate approvals and a much more rigorous set of quizzes. We have written the 100 plus quiz questions for the RRNC program for the NEHA NRPP version on our website (www.certi.us) and have gone through the rigorous process of getting the package of video, quizzes and exercises approved for the NEHA-NRPP radon credential

REHS/RS Review Exam -It is Now Available! 11/01/2010

2010-11-01T13:42:00.000-07:00

Epi-Ready Webinar - 10/26/2010

2010-10-26T12:17:00.000-07:00

Epi-Ready Team Training is a nationwide initiative intended to provide up-to-date foodborne disease outbreak investigation and surveillance training to public and private sector environmental health professionals as well as other professionals that have collaborated in conducting foodborne disease outbreak investigations. The training includes group exercises, Q&A sessions, and didactic lectures conducted over 2 days. View workshop schedule.

FREE Webinar Available! The NEHA Epi-Ready and I-FIIT Webinar, hosted by Rance Baker from NEHA and Bill Vear from MindLeaders-ThirdForce. You can view a recording of the webinar by clicking here.

For more information about this program, please contact Elizabeth Landeen, Epidemiology Project Specialist at 860.357.2097 or elandeen@neha.org or Tom Dickey, Project Coordinator, at 701.277.4833 or tdickey@neha.org.

34 New Courses for Continuing Education at NEHA! 10/01/2010

2010-10-01T09:46:00.000-07:00

The sessions from the 2010 Annual Education Conference (AEC) and Exhibition in Albuquerque, NM are now available on our e-learning site at NEHA. Add new continuing education credits and keep your credential up-to-date with relevant and timely information in your area of expertise. New courses include:
Water Quality
Workforce Development
Sustainability
Indoor Air Quality
General Environmental Health
Food Safety and Protection
Emerging Pathogens
All Hazards Preparedness

Enjoy your classes!

Food Safety Legislation takes a step forward - 9/30-2010

2010-09-30T09:45:00.000-07:00

S.510
Title: FDA Food Safety Modernization Act
Sponsor: Sen Durbin, Richard [IL] (introduced 3/3/2009)

The Senate voted yesterday for a cloture motion to send the bill forward for a vote. Senator Tom Coburn of OK had tried to block the bill saying that it was an unfunded mandate and added to the deficit. The cloture motion is a senate maneuver to stop of filibuster attempt. It requires a vote of at least 60 Senators to pass to law. The vote is expected to take place after the mid-term elections. Senate bill 510 is the counterpart to a bill that passed the House last year. It will establish scientific risk based procedures in most food producing and delivery operations, will increase the FDA's ability to control adulterated foods, will increase product traceability requirements and establish a strong importing inspection program. The entire bill can be read at S.510

NEW!! HACCP for Processors Online Course - 9/16/2010

2010-09-16T10:09:00.000-07:00

HACCP Basics for Processors and Manufacturers
Intro Special $ 139.99 Regular 179.99
NEHA is proud to offer a new e-learning solution that allows anyone in the food chain to be trained to competently identify and prevent possible sources of foodborne illness. If your company grows, raises, catches, transports, produces, stores,packages, or distributes food HACCP for Processors and Manufacturers course materials will provide you and your staff the solid fundamentals needed to create and maintain a world-class HACCP food safety culture. Whether you are a new employee or part of the existing HACCP management team, our materials will help provide you with a timely, affordable and effective tool to assist in your understanding of key HACCP concepts and the steps required to properly implement your plan. http://www.nehahaccp.org

The Role of Agriculture in Reducing Greenhouse Gas Emissions

2010-09-13T09:10:00.000-07:00

The Role of Agriculture in Reducing Greenhouse Gas Emissions

The Bed Bug Problem is Growing! 8/31/2010

2010-08-31T10:13:00.000-07:00

Joint Statement on Bed Bug Control in the United States from the U.S. Centers for Disease Control and Prevention (CDC) and the U.S. Environmental Protection Agency (EPA)

Introduction and Purpose

The Centers for Disease Control and Prevention (CDC) and the U.S. Environmental Protection Agency (EPA) developed this document to highlight emerging public health issues associated with bed bugs (Cimex lectularius) in communities throughout the United States.

http://bit.ly/d0Etwd

Teaching the Certified Professional Food Manager Course in Spanish - 8/25/2010

2010-08-25T13:25:00.000-07:00

Instructing the CPFM course to a Spanish speaking class is easier than ever! The NEHA course book to help chefs, food managers and store owners prepare for the ANSI accredited exam that is required in most US jurisdictions is available in Spanish or English. The teacher's PowerPoint presentation for the instructor-led course is also available now in Spanish. Bi-lingual and Spanish speaking instructors now have a NEHA developed program just for you.

Check it out in our Food Safety training materials section of the NEHA bookstore

FDA releases guidance on federal menu labeling requirements

2010-08-25T10:07:00.000-07:00

FDA releases guidance on federal menu labeling requirements

NEW! Certified Professional Food Handler - Spanish edition 8/19/2010

2010-08-19T16:22:00.000-07:00

We've translated the book most needed by line staff and entry level employees. Many jurisdictions require food handler training to improve retail food safety. This book, now in English and Spanish explains the important principles of food safety from personal hygiene to cooking temperatures - all based on the FDA Food Code.

Gives food handlers access to essential knowledge and understanding of fundamental food safety practices needed to carry out their work safely. Concise, brightly-illustrated, and written at the eighth-grade level, this student textbook has proven to be an effective tool in the workplace. With each text purchased, there is a free online assessment of the employees' knowledge with results sent via e-mail back to the student or directly to the manager!

$7.50 / 48 pages / paperback

Popularity Grows for Online HACCP Training - 8/18/2010

2010-08-18T08:18:00.000-07:00

Online training for all NEHA courses continues to grow with HACCP leading the pack!
Here's the scoop on what to expect from the course:

HACCP: Managing Food Safety Hazards at the Retail Level

This course provides you with the necessary steps for writing and voluntarily implementing a food safety management system based on hazard analysis and critical control point (HACCP) principles. By voluntarily developing and implementing a food safety management system like the one suggested, you can take a proactive role in ensuring that the food served or sold in your establishment is safe. Rather than responding to a foodborne illness when it occurs, you can prevent it by taking active steps to eliminate, prevent, or reduce to an acceptable level food safety hazards that cause someone to be sick or injured.
If you already have an existing food safety management system, you may use the concepts in this course to upgrade the system you have in place. Whether you are developing a new food safety management system or merely upgrading the one you currently have, this book encourages operators and regulators of retail and food service to partner together to make the greatest impact on food safety.
This 6-8 hour course is self-paced course is divided into easily digestible modules. Once purchased, you may access the course for 6 months.

2009 / online course / $139 course only
To purchase this course and for detailed course outline, click here
http://www.nehahaccp.org/

CP-FS Study Guide 2010 edition is Finally Here! 8/13/2010

2010-08-13T13:16:00.000-07:00

CP-FS Study Guide 2010 Edition

This new study guide based on the 2009 Food Code is designed not only to assist students in preparing for the NEHA Certified Professional in Food Safety (CP-FS) credential exam, but also as a valuable reference tool for public health departments, Quality Assurance professionals, inspectors and anyone else needing a solid tool which covers the requirements and expectations of the US FDA Food Code. It may be purchased individual or as part of the CP-FS Study Guide Package and/or the CP-FS Online Review course.
2010 / 213 pages / spiral bound with waterproof vinyl cover
$89/members / $109 non-members
For ordering or more information, contact send me an email at rbaker@neha.org

Detailed information

NEHA – A Preparation Guide for the Certified Professional of Food Safety (CP-FS) Examination

National Environmental Health Association Education and Training – 2010

Table of Contents
Introduction
Chapter 1 – Causes and Preventions of Foodborne Illness
Chapter 2 – Hazard Analysis and Critical Control Points
Chapter 3 – Cleaning and Sanitizing
Chapter 4 – Facility and Plan Review
Chapter 5 – Pest Control
Chapter 6 – Inspections
Chapter 7 – Food Sampling
Chapter 8 – Legal Aspects of Food Safety
Appendix A – Food pH Values
Appendix B – Symptoms of Foodborne Illness
Appendix C – Food Facility Design Checklist
Appendix D – Factors Influencing Microbial Growth
Appendix E – Microbial Hazards Relating to TCS Foods
Glossary

Senate "hopeful" to Move on Food Safety Legislation -8/13/2010

2010-08-13T08:51:00.000-07:00

STATEMENT OF CHAIRMAN TOM HARKIN (D-IA) ON THE FOOD SAFETY MANAGER’S PACKAGE
Thursday, August 12, 2010Kate Cyrul/Bergen Kenny 202-224-3254

STATEMENT OF CHAIRMAN TOM HARKIN (D-IA) ON THE FOOD SAFETY MANAGER’S PACKAGE

WASHINGTON, D.C. – Senator Tom Harkin (D-IA), Chairman of the Senate Health, Education, Labor and Pensions Committee, today issued the following statement on the manager’s package for The FDA Food Safety Modernization Act. Harkin has been working on a bipartisan basis with HELP Committee Ranking Member Mike Enzi (R-WY), authors of the FDA Food Safety Modernization Act Dick Durbin (D-IL) and Judd Gregg (R-NH) and lead cosponsors Chris Dodd (D-CT) and Richard Burr (R-NC) on the proposal.

The full manager’s package is available here (http://help.senate.gov/imo/media/doc/WHI10337.pdf).

“For far too long, the headlines have told the story of why this measure is so urgently needed: foodborne illness outbreaks, product recalls and Americans sickened over the food they eat. This 100-year-old plus food safety structure needed to be modernized,” said Harkin.

“I am pleased that after a great deal of time and effort from members on both sides of the aisle, we have a strong, bipartisan proposal that will overhaul our current food safety system – a system that right now fails far too many American consumers. I am confident that the remaining details will be worked out and am hopeful that the measure will come to the Senate floor as soon as possible.”

The FDA Food Safety Modernization Act passed the HELP Committee without a single dissenting vote on November 18, 2009. The bill is supported by dozens of industry and consumer organizations including the Center for Science in the Public Interest, the Consumer Federation of America, the Grocery Manufacturers of America, the National Association of County and City Health Officials, the National Restaurant Association and the Trust for America’s Health.

Comprehensive list of FDA guidance documents - 8/11/2010

2010-08-11T08:03:00.000-07:00

http://www.fda.gov/RegulatoryInformation/Guidances/Default.htm

SUMMARY: The Food and Drug Administration (FDA) is publishing a
comprehensive list of all guidance documents currently in use at the
agency. This list is being published under FDA's Good Guidance
Practices (GGPs). It is intended to inform the public of the existence
and availability of all of our current guidance documents. It also
provides information on guidance documents that have been added or
withdrawn in the past 5 years.

DATES: The FDA welcomes general comments on this list and on agency guidance documents at any time.

ADDRESSES: Submit electronic comments to http://www.regulations.gov.
Submit written comments to the Division of Dockets Management (HFA-
305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061,
Rockville, MD 20852.
For information on a specific guidance or to obtain a paper copy,
please refer to each Center's section of this document.

Reportable Food Registry - First 6 months - 7/28/2010

2010-07-28T10:14:00.000-07:00

For Immediate Release: July 28, 2010
Media Inquiries: Ira Allen, 301-796-5349, Ira.Allen@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA
New Early Detection System Helps FDA Identify More than 100 Food Safety Problems in First Seven Months
Electronic portal speeds identification and investigation of potential health hazards in human food, animal feed, pet food industries
More than 100 food safety reports were submitted by industry to the U.S. Food and Drug Administration’s new electronic portal in its first months of operation, the agency said today.
Mandated by Congress, the Reportable Food Registry (the Registry) is a new system that requires manufacturers, processors, packers and distributors to immediately report to the government safety problems with food and animal feed, including pet food, that are likely to result in serious health consequences.
“The FDA’s new reporting system has already proven itself an invaluable tool to help prevent contaminated food from reaching the public,” said FDA Deputy Commissioner for Foods Michael R. Taylor.
A report summarizing the Registry’s first seven months of operation (September 2009 -March 2010) finds that it logged 125 primary reports – initial reports about a safety concern with a food or animal feed (including food ingredients) – and 1,638 subsequent reports from suppliers or recipients of a food or feed for which a primary report had been submitted, from both domestic and foreign sources. These reports help FDA and the food industry locate hazardous foods in the supply chain and prevent them from reaching consumers.
Two notable reports first identified through the Registry prompted the following:
• A February 2010 recall of hydrolyzed vegetable protein (HVP), without any report of illness. More than 1,000 industry reports specifically for products containing HVP resulted in the removal of 177 products from commerce.
• A November 2009 recall of products containing sulfites but not labeled as such. More than 100 reports regarding the inadvertent use of an ingredient containing sulfites in two nationally distributed prepared side dishes that were not labeled as containing sulfites resulted in their removal without any reports of illness.

Among the 125 primary reports, Salmonella accounted for 37 percent of hazards, undeclared allergens or intolerances accounted for 35 percent, and Listeria monocytogenes accounted for 13 percent. Among the 11 different commodity categories involved were: 14 animal feed or pet food, 12 seafood, 11 spices and seasonings, and 10 dairy products. Because the Registry has been operational for only a short period, it is too early to draw inferences concerning patterns of food and feed adulteration.
“Industry is increasingly detecting contamination incidents through its own testing, and FDA access to this information permits us to better target our inspection resources and verify that appropriate corrective measures have been taken,” Taylor said. “Ensuring that the American food supply is safe is a top priority of the FDA, and the Reportable Food Registry strengthens our ability to help prevent foodborne illness.”
Under legislation enacted in 2007 that created the Registry, industry must report foods or feeds that present a reasonable probability of serious adverse health consequences or death to humans or animals to the FDA within 24 hours. The law does not apply to infant formula or dietary supplements, which are covered by other mandatory reporting systems. The Registry does not receive reports about drugs or other medical products, reports about products under the exclusive jurisdiction of the U.S. Department of Agriculture, or reports from consumers.
If information indicates that a food or feed product may have been intentionally adulterated, the FDA immediately notifies the Department of Homeland Security.
For more information:
The Reportable Food Registry Report
http://www.fda.gov/Food/FoodSafety/FoodSafetyPrograms/RFR/ucm200958.htmThe Reportable Food Registry – At A Glance
http://www.fda.gov/downloads/Food/FoodSafety/FoodSafetyPrograms/RFR/UCM181885.pdf

Two new e-learning courses available at NEHA - 7/27/2010

2010-07-27T08:40:00.000-07:00

NEHA and the CDC have just launched two new courses in the insect and rodent control (IRC) sector. Bedbugs are becoming a national problem and public health officials need these new resources to help control the problem. Here is the synopsises of the two courses. http://www.neha.org/elearning/index.html

CDC1001: Biology and Control of Vectors and Public Health Pests: The Importance of Integrated Pest ManagementThis is a 2 ½ day workshop recorded in New Orleans, LA in January of 2010. The course includes lecture, discussion and visual training on integrated pest management (IPM) to control insects and rodents with a specific emphasis on the biology and control of rodents and bed bugs. This course is a modified and updated version of CDC0702, Biology and Control of Insects and Rodents but does not include all previous modules such as tick control and bioterrorism. In addition to detailed training in rodent and bed bug control, this course also includes a new module on the effect of global climate change on pests and disease vectors.

CDC0702: Biology and Control of Insects and Rodents
This program is a 2-day pre-conference workshop recorded at the 2007 and 2008 AECs. The courses includes lecture and discussion on integrated pest management (IPM), vector-borne diseases, biology and control of insect and rodent vectors and public health pests, effective pest control methods, and vector-borne diseases as possible bioterror agents.

Establishment of new "National Ocean Council" 7/23/2010

2010-07-23T08:32:00.000-07:00

Read the entire executive order at http://edocket.access.gpo.gov/2010/2010-18169.htm

Executive Order 13547--Stewardship of the Ocean, Our Coasts, and the
Great Lakes
Executive Order 13547 of July 19, 2010

Stewardship of the Ocean, Our Coasts, and the
Great Lakes

By the authority vested in me as President by the
Constitution and the laws of the United States of
America, it is hereby ordered as follows:

Section 1. Purpose. The ocean, our coasts, and the
Great Lakes provide jobs, food, energy resources,
ecological services, recreation, and tourism
opportunities, and play critical roles in our Nation's
transportation, economy, and trade, as well as the
global mobility of our Armed Forces and the maintenance
of international peace and security. The Deepwater
Horizon oil spill in the Gulf of Mexico and resulting
environmental crisis is a stark reminder of how
vulnerable our marine environments are, and how much
communities and the Nation rely on healthy and
resilient ocean and coastal ecosystems. America's
stewardship of the ocean, our coasts, and the Great
Lakes is intrinsically linked to environmental
sustainability, human health and well-being, national
prosperity, adaptation to climate and other
environmental changes, social justice, international
diplomacy, and national and homeland security.

This order adopts the recommendations of the
Interagency Ocean Policy Task Force, except where
otherwise provided in this order, and directs executive
agencies to implement those recommendations under the
guidance of a National Ocean Council. Based on those
recommendations, this order establishes a national
policy to ensure the protection, maintenance, and
restoration of the health of ocean, coastal, and Great
Lakes ecosystems and resources, enhance the
sustainability of ocean and coastal economies, preserve
our maritime heritage, support sustainable uses and
access, provide for adaptive management to enhance our
understanding of and capacity to respond to climate
change and ocean acidification, and coordinate with our
national security and foreign policy interests.

This order also provides for the development of coastal
and marine spatial plans that build upon and improve
existing Federal, State, tribal, local, and regional
decisionmaking and planning processes. These regional
plans will enable a more integrated, comprehensive,
ecosystem-based, flexible, and proactive approach to
planning and managing sustainable multiple uses across
sectors and improve the conservation of the ocean, our
coasts, and the Great Lakes.

HACCP for Processors Online Course - 7/22/2010

2010-07-22T10:03:00.000-07:00

The latest online offering from NEHA is heading to beta testing and should be ready for purchase in about six weeks. HACCP for Processors is an in-depth, industry specific look at HACCP with regards to Processors and Manufacturers. In addition to the core module, the course will also look at the specific needs different segments of the processing community. The first course, while relevant in any segment of processing, will focus on HACCP for Bottle Water Processors.

Keep an eye on our web pages for further announcements
www.nehatraining.org
www.nehahaccp.org
National Environmental Health Association

Constituent Updates FDA Releases Details on How Retail Food Establishments and Vending Machine Operators with Fewer than 20 Locations Can Choose to Become Subject to the New Federal Menu Labeling Requirements

2010-07-21T10:59:00.000-07:00

Constituent Updates FDA Releases Details on How Retail Food Establishments and Vending Machine Operators with Fewer than 20 Locations Can Choose to Become Subject to the New Federal Menu Labeling Requirements

Television Viewing Among Small Children - 7/19/2010

2010-07-19T08:40:00.000-07:00

According to an article put out by the CDC this week. Studies indicate excessive TV and video viewing (more than 2 hours a day) by children aged 2 years is associated with impaired childhood development and childhood obesity. Article can be found here

NEHA releases position paper on Offshore Oil Drilling - 7/15/2010

2010-07-15T09:00:00.000-07:00

NEHA Announces Position on Offshore Oil Drilling
NEHA’s board of directors just released a position paper on offshore oil drilling. Some of the board’s recommendations include the following:

Support legislation to require an accurate, comprehensive, and reviewed contingency plan for worst-case scenario prior to the issuance of any new drilling permit.
Support legislation that improves and increases a disaster relief fund such as the Oil Spill Liability Trust Fund (OSLTF). For this and future disasters, the fund should have government oversight but be funded by the oil companies and managed by a neutral third party. Any and all fines levied on offshore drilling rigs should be put into this fund.
Support legislation to reorganize the Minerals Management Service, and move it from the Department of the Interior to U.S. EPA. This will separate the inspection and regulatory staff from revenue collection and development staff and place them in a separate federal agency.

EPA Strategic Plan for 2011 to 2015. Long term vision includes strong sustainability initiatives - 7/15/2010

2010-07-15T08:42:00.000-07:00

EPA Strategic Plan - EPA Policies and Programs - The National Advisory Council for Environmental Policy and Technology (NACEPT), an EPA Advisory Committee, has scheduled a public teleconference for July 22, 2010 in Washington, DC to discuss comments it is developing on the draft EPA FY 2011-2015 Strategic Plan. -

To view or download the plan, go to http://edocket.access.gpo.gov/2010/2010-16328.htm

FDA looks at recordkeeping for HACCP. Is electronic the way to go? - 7/15/2010

2010-07-15T08:16:00.000-07:00

Juice Hazard Analysis and Critical Control Point Procedures (HACCP) - FDA is seeking public comments on the paperwork and regulatory burdens associated with the "...recordkeeping requirements for applying hazard analysis and critical control point (HAACP) procedures for safe and sanitary processing for processors of fruit and vegetable juice..." - FDA notes that "... Information development and recordkeeping are essential parts of any HACCP system. The information collection requirements are narrowly tailored to focus on the development of appropriate controls and document those aspects of processing that are critical to food safety..."

Web site: The July 14, 2010 FDA Federal Register Notice is posted at:
http://edocket.access.gpo.gov/2010/2010-17150.htm

HACCP for Processors Course - 7/14/2010

2010-07-14T13:58:00.000-07:00

Following the continued growth and use of the HACCP for Retail Food Operations online course http://www.nehahaccp.org/ that compliments the NEHA hard copy training material, NEHA is getting ready to launch a new course on HACCP for Processors and Manufacturers. Keep an eye on this page and we'll make sure to give you "breaking news" as it launches!

Focus of Food Safety - 5/21/2010

2010-05-21T09:53:00.000-07:00

The Annual Education Conference and Exhibit (AEC) for the National Environmental Health Association, this year, runs from Saturday, June 5 to Wednesday, June 9, 2010 in Albuquerque, NM. Besides everything going on - and there is a LOT - the Focus on Food Safety Panel will be discussing two very important topics:

1. The ineffectiveness of Food Handler Training - how do we get a greater retention of knowledge from a course which is often seen as a 2 hour punishment for an entry level position.

2. Food Safety Legislation - Who should be overseeing the Food Safety Regulations of the country? The bills in Congress say they should. What is the impact on regulators and on industry?

HACCP online at http://www.nehahaccp.org/
Visit our home site at http://www.neha.org/

REHS/RS, CP-FS, and HACCP upcoming courses - 5/11/2010

2010-05-11T10:30:00.000-07:00

I have had a number of requests lately for the availability of training classes. Here is a schedule for some upcoming classes.

HACCP Manager Certification Course/ Saturday, June 5, 2010, and Sunday, June 6, 2010
Still seats available
Managing food safety risks in a food service setting has never been more important. With foodborne illness outbreaks occurring weekly in the United States, retail operations need to protect their liability and livelihood by implementing food safety management plans using the preventative principles of HACCP for Retail Food Operations. The HACCP Manager Certification Course is designed for NEHA trainers, students and foodservice professionals working in retail food operations. It is also an excellent body of knowledge for any Food Safety professional and should be seen as an important supplement to your existing training.

This course will provide participants with the information necessary to implement an effective and dynamic food safety management system in a retail foodservice operation. The course will teach students how to identify, assess and reduce or eliminate food safety risks by utilizing the Process Approach to HACCP. Students will take a nationally recognized HACCP Manager Certification Exam at the end of the course. Cost is $249 for members and $299 for non-members. Pre-requisite: minimum of CPFM certification recommended. Limit 50 people.

Certified Professional of Food Safety (CP-FS) Review Course: Wednesday, June 9 2010 and Thursday, June 10
course is filling upStill seats available
This two day course is designed to enhance your preparation for the CP-FS exam. The course will cover exam content areas. Participants are expected to have some level of preparation prior to the review course. You will be able to question the instructor who has many years of experience in the food safety and protection field. Cost is $299 for members and $399 for non-members, which includes the CP-FS Study Package (NEHA CP-FS Study Guide, NEHA Certified Professional Food Manager (CPFM) course book and 2010 NEHA reference CD.

Registered Environmental Health Specialist/Register Sanitarian (REHS/RS) Review Course: Friday & Saturday, June 4 & 5 2010, and Sunday, June 6 2010
Course is filling upStill seats available
This comprehensive refresher course is designed to enhance your preparation for the REHS/RS exam. The course will cover exam content areas. Participants are expected to have a solid level of preparation prior to the review course. You will be able to question the instructor who has extensive experience in environmental health teaching. Cost is $429 for members and $529 for nonmembers. Included in cost is instructor workbook, a $179 value. Limit 50 people.

Certified Professional Food Manager (CPFM) –
The NEHA developed CPFM course contains the solid knowledge required for operating or managing a food service operation in today’s environmental. This comprehensive course follows the principles established by the nation’s government organizations including USDA, FDA, and the CDC and it based on the latest Food Code. At the completion of the course, the student may elect to take the ANSI-CFP accredited exam offered by Prometric to receive the CPFM certification. Cost is $179 for members and $199 for nonmembers and includes the course book and exam.

Also, remember we now have HACCP online. http://www.nehahaccp.org

HACCP Online Course

2010-02-17T09:10:00.001-08:00

The new course is up and running! This is HACCP for Retail Food Operations, which includes traditional HACCP and an emphasis on the process approach to risk management. The online course is based on the NEHA HACCP book. You can check it out at http://www.nehahaccp.org

HACCP Training - 12/22/2009

2009-12-22T08:37:00.000-08:00

A couple of new training events are scheduled for February. These will be the first of the HACCP Train-the-Trainer events. The classes are set in 4 cities:

Denver, CO February 6-7
Toledo, OH February 20-21
Fort Lauderdale, FL February 20-21
Orland, FL February 27-28

The classes will cost $479/person and will include HACCP refresher course, information on teaching HACCP to an adult audience for training purposes, the textbook and the NEHA Certified Manager exam.

The classes are the beginnings of NEHAtrainings Black Belt in HACCP. Participants in the program must have their CPFM and must pass the Prometric HACCP exam at the end with a score of 80% or higher to be listed as a NEHA HACCP Black Belt trainer.

To get more information on attending the classes, drop me an email or give me a call. rbaker@neha.org. 1-303-756-9090

The great Hand Washing Dilema - 12/21/2009

2009-12-21T09:04:00.000-08:00

I have spent most of my adult life in commercial kitchens. I have trained, I have cajoled, I have disciplined staff and managers, and one of the biggest problems I continue to see is the lack of hand washing. Gloves are effective barriers, but far too often the glove is seen as a protection of the hands rather than a protection of the food. The law that gloves must be worn has been effectively drilled in, but the quality of the results vary greatly. I have witnessed (and I am sure I am not alone)an employee wear their gloves into the restroom and then attempt to return to work with the same glove on their hands.

Part of the problem with hand washing is the abuse repeated hand washing does to the hands. If it is a dry climate and winter, the problem is only exacerbated. I have queried and put out posts for help in finding a solution. I have talked with the chemical companies. I have received responses from all over the world. Is there not a food safe barrier that can be applied to the hands which will resist the caustic qualities of repeated washing and the drying quality of talc in the gloves?

Food Safety Summit 2010 - 12/18/2009

2009-12-18T09:20:00.000-08:00

The 2010 AEC conference is scheduled for the first week of June in Albuquerque, NM. The excitement being generated surrounding it is higher than I have known before. The world is changing, and the work, education, and involvement of NEHA is becoming center stage. The Food Safety programs, the training in All-Hazards Preparedness, and the voluminous growth in Sustainability education are more important than ever.

One of the major areas in this years conference will be the return of the Food Safety Summit. This round table discussion includes govt officials, corporate leaders, NGO administrators and members of the academic community. The purpose of the Summit is, bottom line, to increase the safety of our nation's and our world's food supply.

This year's conference will explore three areas of educational advancement.
1. Education and Training for the Public Health official to help them integrate more smoothly with the private sector while increasing their influence as watchdog for consumer protection.
2. Education and Training for private industry managers and supervisors to help them understand and embrace the knowledge and oversight of the Public Health role.
3. Education and Training for entry level food workers that is designed around knowledge retention and use rather than being requirement driven.

Food Code Changes - 12/11/2009

2009-12-11T09:46:00.000-08:00

The FDA has finally released the new 2009 Food Code. An updated version of the Code is published every 4 years with supplements being published every two years as needed. The 2009 Food Code has a number of significant changes. This is to be expected with the Food Code being an integral part of President Obama’s overall food safety initiative.

The new Food Code establishes 5 key controls to protect the public health:
1. the need to demonstrate knowledge of food safety control measures
2. controlling the impact of the employee’s health on food safety
3. controlling hands as a vehicle of contamination
4. the use of time and temperature to control pathogens
5. the use of an effective consumer advisory to dispense information and concerns.

With key inputs from the Food Safety Working group, Healthy People 2010, and the Conference for Food Protection (CFP), the new Food Code puts much more emphasis on personal and facility sanitation, and on risked based assessments. There is also increased dialogue concerning active managerial control (AMC) and implementing HACCP principles. Both of these will play key roles in the industry as legislation makes its way through Congress concerning food safety controls and verification in our manufacturing and distribution sectors.

Some of the key changes in the new Food Code include:

- Replacement of “Critical” and “Non-Critical” designations with “Priority Item”, “Priority Foundation Item” and “Core Item”. With risk-based assessments being used more often in jurisdictions across the country, this will help the regulatory community and industry focus their food safety interventions and evaluations. It also intends to place the focus on the importance of all aspects of food safety and releases us from the nebulous qualities of “non-critical”.
- Cut leafy greens are now part of the time and temperature controlled foods. With the increasing quantity of foodborne illness outbreaks connected with leafy greens, the FDA now states that the greens should be kept at 41°F or lower to control E. coli 0157:H7, Listeria monocytogenes, and Salmonella.
- The FDA has increased the amount of knowledge expected of all food handlers concerning food allergens and their impact on the retail and food service consumer.
- Undercooked hamburgers and other ground meats are no longer an option for items on a children’s menu even as a consumer request.
- An added definition for “non-continuous” cooking explains that it is any cooking of food in which the initial heating of the food is intentionally halted, the food cooled, and then re-thermalized later to complete the cooking.
- Handwashing instructions and the use of bare-hand contact appear in more areas of the document than ever before and the overall emphasis on cleaning and sanitation has increased including several new requirements.

The National Environmental Health Association (NEHA) has already begun the process of updating all food safety publications including NEHA’s Certified Professional Food Manager (CPFM), Certified Professional Food Handler (CPFH), HACCP for Retail Establishments, HACCP Regulator, and the Certified Professional of Food Safety (CP-FS) study guide.

For more information on materials and education from NEHA, contact Rance Baker @ rbaker@neha.org or at NEHA headquarters, Denver, Colorado, 866-956-2258

A full downloadable version of the FDA 2009 Food Code can be found at http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/