Environmental Health Regulatory Food Safety Program Capacity Assessment
NEHA, along with the National Association of County and City Health Officials, the Association of Food and Drug Officials, and the Association of State and Territorial Health Officials (the National Association of State Departments of Agriculture’s participation is still pending), have been asked to conduct an environmental health (EH) regulatory food safety program capacity assessment by the Council to Improve Foodborne Outbreak Response (CIFOR).
CIFOR members are interested in knowing what impacts budget cuts may be having on the capacity of local and state regulatory food safety programs—and specifically on those programs that conduct environmental investigations during foodborne disease outbreaks. This assessment is intended for EH and regulatory food safety managers and directors who oversee programs within local, tribal, and state government agencies that conduct environmental investigations during foodborne disease outbreaks.
Your participation in this important assessment is essential and appreciated. The assessment consists of 11 questions that should take about 15-25 minutes to complete. NEHA will be happy to share a summary of the results to those who complete the assessment. The assessment will close Friday, April 8, 2011. To access the assessment, please click here
Thursday, March 24, 2011
Tuesday, March 15, 2011
FEHA offers HACCP training - posted 03/15/2011
The Florida Environmental Health Association (FEHA) will be offering hazard analysis and critical control point (HACCP) training March 29-30, 2011 to regulators and others interested in understanding more about the principles of HACCP and its applications.
For more information, go the website for FEHA and follow the links
Wednesday, March 2, 2011
Just Arrived! New HACCP textbook from NEHA - 03/02/2011
The Newest Food Safety Book from NEHA!
HACCP Basics for Manufacturers and Processors provides you with the necessary knowledge for understanding, writing and implementing a food safety management system based on HACCP principles. This risk based and proactive food safety management system was originally developed for NASA to ensure safe food for our astronauts. It is now an international standard for controlling foodborne risks.
This comprehensive textbook is designed teach the principles of HACCP and also to be a valuable reference book for your food safety library. It can be used on its own or in conjunction with our online HACCP course.
For more information on this book, or to purchase it, visit our bookstore, or call 303-756-9090.
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