NACCHO’s environmental health team hosted nearly 20 webinars throughout 2019 to share the latest resources and best practices with local health departments across the country. Explore all of the webinar recordings below, and please share them with colleagues who may be interested.
In January 2019, NACCHO awarded the Boston Public Health Commission and Marquette County Health Department (MI) each with $15,000 grants to use in climate and health projects over six month.This webinar provided an overview of the two grant projects, which focused on extreme temperatures for Boston and flooding for Marquette County, followed by an open Q&A session.
The MAHC Network is a community for MAHC users, subject matter experts, and those hoping to learn about the code itself. In 2019, NACCHO hosted bi-monthly webinars on the following topics:
- Process to Update the MAHC
- Drowning Is Preventable
- Pool Chemistry for Healthy and Safe Swimming
- Flotation Tanks
- Indoor Air Quality and Swimming Facilities
NACCHO hosted a webinar covering major updates on tickborne diseases in the United States. Dr. Grace Marx, medical epidemiologist at the CDC, gave a general overview on tickborne disease epidemiology and prevention, and she introduced new topics including invasive tick species and surveillance guidance.
NACCHO’s HiAP webinar series provided an open, informal space for dialogue and peer-to-peer sharing about HiAP challenges and best practices:
- Using a HiAP Approach for Lead Poisoning Prevention
- Cross-sector Collaboration to Implement HiAP
- Local Approaches to HiAP Capacity Building
- Parallel State and Local Approach to HiAP in Tennessee
- Increasing Health Department Capacity to Implement HiAP Initiatives
- Initiatives and Policy Opportunities
- HiAP Initiatives in Rural Counties
- Evaluation Strategies
Fermentation and curing of meat, poultry, game, and fish products, as well as other fermentations (e.g., kombucha and kimchee) are considered specialized processes under the U.S. Food and Drug Administration Model Food Code. This webinar focused on the science and proper implementation of fermentation and curing. Presenters will also discuss local health departments’ HACCP plan review processes for retail establishments using specialized processes.
This webinar focused on the Retail Program Standards 3 (Inspection Program Based on HACCP Principles) and 6 (Compliance and Enforcement). The session began with an overview of Standards 3 and 6 and resources that are available to assist jurisdictions in meeting the Standards. Presenters from local jurisdictions described the relationship between the two standards, how they have worked to conform to the Standard requirements, and shared tips and resources they have learned from the process.
This webinar focused on a multidisciplinary approach to investigating foodborne illness outbreaks.The approach involves staff from environmental health, epidemiology, laboratory, and communications allows local health departments to efficiently detect cases and mitigate future exposures. The session featured Public Health – Seattle & King County’s (PHSKC) experience partnering across these four main disciplines (four legged stool) to address foodborne illnesses in their community as it unfolds live from the start of notification to conclusion, including successes, challenges, and lessons learned.