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

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

Certified Professional of Food Safety (CP-FS)

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

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

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


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

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

HACCP Manager Certification Course

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

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

Certified Professional Food Manager (CPFM)

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

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




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

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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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


For more information:

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

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

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

Environmental Health Regulatory Food Safety Program Capacity Assessment

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

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

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

FEHA offers HACCP training - posted 03/15/2011

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

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

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

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.