Food-related diseases affect tens of millions of people and kill thousands each year. A foodborne illness is caused by eating or drinking a contaminated food or beverage. NEHA’s Food Safety programs are dedicated to educating food safety and environmental health professionals. Through the varied food safety related resources available through NEHA, we aim to help inform, educate and improve preparedness, response, and prevention of foodborne diseases within both the regulatory and industry workforce. These programs include the following:
- Learning materials and opportunities for local and state food safety and environmental health professionals, school lunch programs, and professional trainers, managers, and employees in the food service industry
- Food safety related workshops, training opportunities, conferences and events
- A Food Safety Trainer directory
- Food related Credentials and Certificates
- Access to assessments and reports
Food Safety Credentials and Certifications
- Certified in Food Safety Supplier Audits (CFSSA)
- Registered Environmental Health Specialist/Registered Sanitarian (REHS/RS)
- Certified in Comprehensive Food Safety (CCFS)
- Certified Professional - Food Safety (CP-FS)
- Certified Foodborne Outbreak Investigator (CFOI)
- Certificate programs for HACCP, Food Managers and Food Handlers
Food Safety Workshops
- Epi-Ready Team Training: Foodborne Illness Response Strategies
- Industry - Foodborne Illness Investigation Training and Recall Response (I-FIIT)
- The I-FIIT Workshop is available online for 6 CE
Environmental assessments help identify the underlying environmental causes of foodborne illness outbreaks. Participating in the National Environmental Assessment Reporting System (NEARS) can help prevent foodborne illness outbreaks associated with restaurants, banquet facilities, schools, and other institutions.
Environmental Health Saves Lives, Saves Money, and Protects Our Future
Environmental Health professionals ensure our food is safe by educating, inspecting, and investigating facilities throughout the food supply chain, including farms and manufacturers, restaurants, and grocery stores.
The Council to Improve Foodborne Outbreak Response (CIFOR) has the Guidelines for Foodborne Disease Outbreak Response and CIFOR Industry Guidelines (for Owners, Operators and Managers of Food Establishments) available for download.
Food Safety Resources:
- Best Practices for Use of FoodSHIELD During Food and Feed Incidents (pdf)