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.
Wednesday, December 22, 2010
Monday, December 20, 2010
Ping Pong Food Safety Legislation - 12/20/2010
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.
Friday, December 17, 2010
Wednesday, December 15, 2010
CDC Reports 1 in 6 Get Sick from Foodborne Illnesses Each Year -12/15/2010
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.
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.
Tuesday, December 14, 2010
Be HACCP Ready for New Food Safety Laws
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
Monday, December 13, 2010
What to give the environmental health aficienado? - 12/13/2010
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.
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
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
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
Friday, December 10, 2010
New FDA Emergency Report Phone Number - 12/10/2010
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.
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.
Wednesday, December 1, 2010
Food Protection Taskforce Webcast 12/01/2010
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)
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)
Thursday, November 11, 2010
EPA Recommendations on Bed Bugs - 11/11/2010
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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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.
--------------------------------------------------------------------------------
Local NavigationPesticides Home
--------------------------------------------------------------------------------
Fact Sheets Home
Health & Safety
Specific Chemicals
Regulatory Actions
--------------------------------------------------------------------------------
EPA HomePrivacy and Security NoticeContact UsShare
Del.icio.us
Digg
StumbleUpon
What is this?http://www.epa.gov/pesticides/factsheets/bed-bugs-faq-fs.html
Print As-Is
Last updated on Monday, October 04, 2010
Jump to main content.
Wednesday, November 10, 2010
Joint NEHA & NACCHO Letter to the White House
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
Wednesday, November 3, 2010
From our e-Learning site - New Courses! 11/03/2010
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
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
Monday, November 1, 2010
REHS/RS Review Exam -It is Now Available! 11/01/2010
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
Tuesday, October 26, 2010
Epi-Ready Webinar - 10/26/2010
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.
Friday, October 1, 2010
34 New Courses for Continuing Education at NEHA! 10/01/2010
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!
Thursday, September 30, 2010
Food Safety Legislation takes a step forward - 9/30-2010
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
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
Thursday, September 16, 2010
NEW!! HACCP for Processors Online Course - 9/16/2010
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
Monday, September 13, 2010
Tuesday, August 31, 2010
The Bed Bug Problem is Growing! 8/31/2010
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
Wednesday, August 25, 2010
Teaching the Certified Professional Food Manager Course in Spanish - 8/25/2010
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
Thursday, August 19, 2010
NEW! Certified Professional Food Handler - Spanish edition 8/19/2010
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
Wednesday, August 18, 2010
Popularity Grows for Online HACCP Training - 8/18/2010
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/
Friday, August 13, 2010
CP-FS Study Guide 2010 edition is Finally Here! 8/13/2010
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
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.
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.
Wednesday, August 11, 2010
Comprehensive list of FDA guidance documents - 8/11/2010
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.
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.
Wednesday, July 28, 2010
Reportable Food Registry - First 6 months - 7/28/2010
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
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
Tuesday, July 27, 2010
Two new e-learning courses available at NEHA - 7/27/2010
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.
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.
Friday, July 23, 2010
Establishment of new "National Ocean Council" 7/23/2010
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.
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.
Thursday, July 22, 2010
HACCP for Processors Online Course - 7/22/2010
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
Keep an eye on our web pages for further announcements
www.nehatraining.org
www.nehahaccp.org
National Environmental Health Association
Wednesday, July 21, 2010
Monday, July 19, 2010
Television Viewing Among Small Children - 7/19/2010
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
Thursday, July 15, 2010
NEHA releases position paper on Offshore Oil Drilling - 7/15/2010
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.
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
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
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
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
Web site: The July 14, 2010 FDA Federal Register Notice is posted at:
http://edocket.access.gpo.gov/2010/2010-17150.htm
Wednesday, July 14, 2010
HACCP for Processors Course - 7/14/2010
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!
Friday, May 21, 2010
Focus of Food Safety - 5/21/2010
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/
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/
Tuesday, May 11, 2010
REHS/RS, CP-FS, and HACCP upcoming courses - 5/11/2010
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 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
Wednesday, February 17, 2010
HACCP Online Course
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
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