The Essential Elements of Local Public Health provides updates and information from NACCHO’s Environmental Health and Infectious Disease portfolios.
The Coalition for Safer Food Processing and Packaging, a national alliance of public health nonprofits, sampled and tested 123 plastic...
Jul 31, 2019 | Michelle Shapiro
Restaurant grading—where a restaurant is required to publicly post a “grade” based on the results of a food safety inspection—empowers...
Jul 03, 2019 | Michelle Shapiro
The Food and Drug Administration’s Nutrition Innovation Strategy aims to encourage the food industry to continue to innovate to...
Jul 01, 2019 | Michelle Shapiro
Adoption of the FDA Food Code by state and territorial authorities with responsibility for regulating foodservice and retail food...
Jun 20, 2019 | Michelle Shapiro
The de Beaumont Foundation created 40 Under 40 in Public Health to recognize leaders whose creativity and innovation are strengthening...
The U.S. Food and Drug Administration announced the release of Decoding the Food Code: Information to Assist the User, an online based...
Jun 14, 2019 | Michelle Shapiro
The U.S. Food & Drug Administration’s (FDA’s) Voluntary National Retail Food Regulatory Program Standards (Retail Program...
May 10, 2019 | Michelle Shapiro
The Rhode Island Department of Health designed two posters for restaurant staff and managers: What You Need To Know about Food...
May 06, 2019 | Michelle Shapiro
The skills needed to investigate outbreaks of foodborne illness in restaurants are different from those needed to inspect restaurants....
The Coalition for Safer Food Processing and Packaging, a national alliance of public health nonprofits, sampled and tested 123 plastic food service gloves from 32 top glove distributors and 15 popular restaurant chains in the U.S. in order to determine which gloves contain toxic chemicals that can escape into your meal. They found that toxic […]
Restaurant grading—where a restaurant is required to publicly post a “grade” based on the results of a food safety inspection—empowers consumers and can reduce foodborne illness rates. Beyond the public health impact, restaurant grading programs have strong public support, increase the visibility of the health department, and underscore the health department’s role in consumer protection,...
The Food and Drug Administration’s Nutrition Innovation Strategy aims to encourage the food industry to continue to innovate to provide the nutritious, healthful food choices that consumers are demanding. As part of the strategy, the FDA is also taking steps to provide informative food labeling to help consumers make healthy food choices. Get details on […]
Adoption of the FDA Food Code by state and territorial authorities with responsibility for regulating foodservice and retail food stores has been a goal of the FDA since the inception of the FDA Retail Food Safety Initiative. Adoption of the Food Code represents a successful federal/state partnership for improving food safety. The Food Code establishes […]
The de Beaumont Foundation created 40 Under 40 in Public Health to recognize leaders whose creativity and innovation are strengthening communities across the country. Of the 40 honorees, 14 work for local health departments, with two focusing on environmental health: Jessica Gehle of Tacoma-Pierce County Health Department (WA) and Jacqualyn (Jackie) Littlepage of Lake County […]
The U.S. Food and Drug Administration announced the release of Decoding the Food Code: Information to Assist the User, an online based training module developed to engage and educate stakeholders on the foundational policy principles of the Food Code. The FDA publishes the Food Code, a model that assists food control jurisdictions at all levels […]
The U.S. Food & Drug Administration’s (FDA’s) Voluntary National Retail Food Regulatory Program Standards (Retail Program Standards) are designed to help food regulatory programs enhance the services they provide to the public. This post is part of NACCHO’s Retail Program Standards blog series, showcasing the progress that communities across the country have made in retail […]
The Rhode Island Department of Health designed two posters for restaurant staff and managers: What You Need To Know about Food Allergies How To Recognize and Respond to Food Allergy Reactions See more resources from the Rhode Island Department of Health here.
The skills needed to investigate outbreaks of foodborne illness in restaurants are different from those needed to inspect restaurants. It is critical to have environmental health staff on outbreak investigation teams. The CDC’s Environmental Assessment Training Series (EATS) provides training on the role of environmental assessments in the broader context of outbreak investigations and the...
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NACCHO, with support from the Centers for Disease Control and Prevention (CDC), released a funding opportunity for The Improving...
Feb 12, 2024 | Tori Decea
The EPA's Small Communities, Big Challenges Competition encourages local governments to demonstrate their innovative strategies, from...
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