Food Safety and Defense
NACCHO’s food safety portfolio supports local health departments by assessing the needs of their food safety programs, supporting them in foodborne disease outbreak response, and helping them implement continuous quality improvement programs.
NACCHO’s mentorship program has historically supported local health departments pursuing the Food and Drug Administration’s Voluntary National Retail Food Regulatory Program Standards. The program has provided opportunities for local health department staff to learn about the NACCHO Mentorship Program through active participation and training, to share experiences, tools and, and to support the ongoing effort to increase use of the standards nationwide. Local health departments seeking assistance are matched with seasoned peer mentors to help progress the work toward meeting the retail program standards while building sustained capacity within the health department. Mentors assist mentees in preparing self-assessments and verification audits and in developing improvement plans. Currently, the RPS Mentorship Program is being offered to state, local, tribal, and territorial agencies under the Retail Flexible Funding Model (RFFM) Grant Program from the National Environmental Health Association and the FDA. Note: 2026-2027 application window closed February 12, 2026. Learn more at: neha.org/retail-grants.
| Date | Title | Description | Information |
|---|---|---|---|
| 2023 | Sharing Session on Workforce Development | The sharing session focused on issues facing the local governmental public health workforce, including employee retention, workforce burnout, and how these issues were exacerbated by the COVID-19 pandemic. The panel discussion also addressed challenges experienced by Environmental Health Specialists and highlighted recruitment strategies and ways to reengage staff following the COVID-19 pandemic. | Register to watch it on-demand Slides |
| 2022 | Sharing Session on Microenterprise Home Kitchen Operations | This session provided examples about the various laws nationwide that permit Microenterprise Home Kitchen Operations, and similar cottage food operations. The sharing session also discussed the challenges Microenterprise Home Kitchen Operations pose for local retail food regulatory programs. | Register to watch it on-demand Slides |
| 2022 | Retail Food Protection Seminar | Sessions focused on investigating norovirus-related foodborne illnesses and implementing successful employee health intervention strategies are now available to rewatch. These sessions were recorded during the 2022 U.S. Food and Drug Administration Retail Food Protection Seminar: Safe Food Prep: It’s in Your Hands, hosted by NACCHO. | Recordings of all sessions, including breakouts and workshops, are available to watch here |
| 2022 | Sharing Sessions on Retail Food Safety | On May 26, NACCHO and the Conference for Food Protection (CFP), hosted an online sharing session on factors influencing the implementation of risk-based inspections. This sharing session focused on the results of a study conducted in 2021 by NACCHO and CFP to identify, better understand, and assess the application of risk-based inspection methods currently employed by local retail food regulatory programs while seeking to identify the overarching barriers preventing application of risk-based inspection methods. Nine jurisdictions were interviewed, and the participants identified 15 barriers to the implementation of risk-based inspection methods. This sharing session discussed five strategies to overcome these barriers. On June 2, NACCHO and CFP presented a webinar on the use of risk factor intervention strategies within local retail food regulatory programs. Presenters from NACCHO and CFP discussed the findings of their study conducted in 2021, which aimed to assess jurisdictions’ use of risk factor interventions, including how they were created, implemented, and evaluated for effectiveness. | Recorded Webinar: Breaking the Barriers to Implementing Risk-Based Inspections in Retail Food Safety Recorded Webinar: A Retrospective Look at How Local Retail Food Regulatory Programs Used Risk Factor Intervention Strategies |
| 2022 | Sharing Session on Extreme Weather Events and Food Safety | The session provided examples of extreme weather's impact on the environment and our health, and what this means for food safety and food security. The sharing session also explained some of the expansion of work at the federal level and helped provide context on how current food safety issues experienced at the local level are linked to extreme weather events. | Webinar Recording USDA Slides CDC Slides |
| 2021 | Sharing Session on the Retail Program Standards Clearinghouse | NACCHO presented a webinar on the Voluntary National Retail Food Regulatory Program Standards (Retail Program Standards) Clearinghouse Work Group. Presenters from the FDA discussed the role of the FDA Retail Food Specialists, the purpose of the Clearinghouse, how to navigate the Clearinghouse Questions and Answers document, and who makes up the Clearinghouse Work Group. | Webinar Recording |
| 2021 | Sharing Session - Edible Marijuana | NACCHO and the National Environmental Health Association hosted an online sharing session on edible marijuana. The sharing session featured presentations from the Colorado Integrated Food Safety Center of Excellence, the Colorado Marijuana Enforcement Division, and the Colorado Department of Public Health and Environment about the potential associated food safety hazards. Participants heard about edible-associated illness outbreaks and other contamination events. Participants also learned about steps being taken in Colorado to ensure the safe production and packaging of edible marijuana, including laboratory testing practices and the roles and responsibilities of different agencies. | Webinar Recording |
| 2021 | Specialized Food Processes- Acidified Foods | Acidified foods are considered risky because a product that is not produced correctly may cause serious illness to those who consume it. For this reason, acidified foods have their own specific set of regulations as outlined by the Code of Federal Regulations and in the Food Code (Special Processes 3-502.11). This online sharing session provided local retail food regulators with high-level food safety knowledge and understanding regarding acidified foods. | Slides |
| 2020 | Specialized Food Processes - Charcuterie | Curing, smoking, and drying of meat, poultry, and fish are considered specialized processes under the U.S. Food and Drug Administration Model Food Code. This virtual online sharing session focused on the science and proper implementation of charcuterie and was presented by Dr. Brian Nummer from the Utah State University Food Safety Extension. | Slides |
| 2020 | Guidance for Agricultural Workers and Employers and Testing Strategy for COVID-19 in High-Density Critical Infrastructure Workplaces | This webinar highlighted the CDC and OSHA Interim Guidance for Agricultural Workers and Employers, and the CDC’s Testing Strategy for Coronavirus (COVID-19) in High-Density Critical Infrastructure Workplaces, both of which are particularly relevant given the importance of these essential workers, and as the summer growing season begins. | Slides |
| 2020 | COVID-19 and Food Safety | This webinar featured a panel of food safety experts that presented on food safety considerations during the COVID-19 pandemic. Topics that were addressed included what is known about basic food safety and contact surface sanitation issues and what local retail food regulators can do to minimize the impact of COVID-19 in food establishments. Participants had the opportunity to exchange ideas with their peers virtually throughout the session and to ask questions. | Slides |
| 2019 | A Multidisciplinary Approach to Investigating Foodborne Illness Outbreaks | This webinar focused on a multidisciplinary approach to investigating foodborne illness outbreaks. This approach involves staff from environmental health, epidemiology, laboratory, and communications allowing local health departments to efficiently detect cases and mitigate future exposures. The session featured Public Health – Seattle & King County’s (PHSKC's) experience partnering across these four main disciplines (aka four-legged stool model) to address foodborne illnesses in their community as it unfolds live from the start of notification to conclusion, including successes, challenges, and lessons learned. | Slides |
| 2019 | Specialized Food Processes - Fermentation/Curing | This webinar focused on fermentation and curing of foods at retail food establishments. Presenters discussed the science and proper implementation of fermentation and curing and a local health department's HACCP plan review processes for retail establishments using specialized processes. | Slides |
| 2018 | Specialized Food Processes - Reduced Oxygen Packaging | Reduced Oxygen Packaging (ROP) such as vacuum packaging, cook-chill and sous vide processes are considered specialized processes under the U.S. Food and Drug Administration Model Food Code. The use of ROP has become increasingly popular in restaurants across the nation. Building a positive relationship between industry members and regulators is an important component in making sure ROP is implemented correctly for consumer food safety. During the first portion of the sharing session, food safety experts provided an industry perspective of implementing ROP in the restaurant. The second portion featured a presentation from Maricopa County, AZ’s Variance and HACCP plan review processes for restaurants using ROP. | Register to watch it on-demand Slides |
| 2018 | Development of Standards for Cannabis-Infused Products | ASTM is currently the organization taking the lead to develop standards as it relates to cannabis and cannabis-infused products. Hear from ASTM Committee D37 on Cannabis as to what ASTM is doing to develop cannabis standards, what areas they are developing cannabis standards in, timeline expected, and how you can get involved. You will also hear from NEHA on useful cannabis-infused product tools and resources currently in development for state and local regulatory programs. | Webinar Recording |
| 2017 | State-Level Variation in the Regulation of Edible Cannabis Products | This webinar features a presentation on how states regulate the ways in which edible cannabis products used for medicinal or recreational purposes are cultivated, labeled, packaged, distributed and sold, with respect to THC limits and homogeneity requirements, labeling and packaging requirements, and pesticide testing. The webinar also discusses an online survey of cannabis dispensary staff, including data pertaining to risk disclosure and labeling practices for edible products. | Webinar Recording |
| 2017 | Edible Marijuana Webinar | The first presentation discussed on the changing state regulations and the governmental entities involved in regulating edible marijuana. In the second presentation, the Denver Department of Environmental Health discussed the food safety-related issues surrounding edible marijuana in their community. | Webinar Recording MA-Health Program Slides Denver Slides |
| 2017 | Active Managerial Control Webinar | Annex 4 of the FDA Food Code cites the common goal of regulators and industry as producing safe, quality food for customers and credits AMC over foodborne illness risk factors as the best way to accomplish this goal. The first presentation highlighted how the Fairfax County Health Department in Virginia recognizes its responsibility to promote and encourage AMC within food service operations and tackles this initiative through providing industry education, offering AMC tools and resources, and administering AMC recognition and voluntary enrollment programs. The second presentation provided a retail food establishment operator’s perspective on Active Managerial Control. | Webinar Recording Active Managerial Control Toolkit Pt. 1 Active Managerial Control Toolkit Pt. 2 |
| 2017 | Food Defense Community of Practice Webinar | This webinar features a presentation from the Cuyahoga County Board of Health, Ohio on how they have partnered with its food retailers and the FDA to establish retail food defense in order to prevent intentional contamination of the local food supply. | Webinar Recording |
| 2016 | Food Truck Webinar | This webinar focused on local regulatory issues dealing with mobile food units. The first presentation highlighted how local regulatory agencies in southern New Jersey addressed challenges with mobile food units by forming a regional mobile task force to standardize mobile food establishment processes and applications. The second presentation focused on challenges with local regulation from the perspective of mobile food unit owners and managers and how regulators and industry can work together to ensure food safety. | Webinar Recording Slides |
| 2016 | Cottage Foods Webinar | This webinar focused on local and state food safety regulatory perspectives and concerns related to cottage foods. The presentation highlighted state cottage food regulations implemented across the nation; how one state health department has partnered with local health departments to regulate, educate, and enforce cottage food laws; and the experience of a local health department in a “food freedom” bill state. | Slides |
| 2015 | Raw Milk Series | This webinar series focused on the legal and regulatory issues with raw milk. The first session provided a general overview of raw milk regulation in the United States, as well as a detailed account of recent raw milk regulations and outbreaks in Utah. The second session examined health department experiences responding to outbreaks associated with raw milk and working with communities impacted by outbreaks, as well as legislating its consumption. | Recording - Legal Aspects of Raw Milk Raw Milk and the Public's Health: Stories from the State and Local Health Department |
For webinars related to the Retail Program Standards, go to the mentorship program webpage.
| Resource Name | Description |
|---|---|
| Crosswalk on Public Health Accreditation and Retail Program Standards 2.0 (July 2025) | Our Retail Food Safety Team has updated the Crosswalk on Public Health Accreditation and Retail Program Standards, originally published in 2015, after discussion with partners nationwide. This publication provides valuable information for local, state, tribal, and territorial public health agencies seeking to align certain documents, processes, policies, procedures, and training programs established as part of their FDA Voluntary National Retail Food Regulatory Program Standards enrollment with the broader Public Health Accreditation Board (PHAB) Standards and Measures. |
| NACCHO's Risk Factor Study Resource Guide (September 2025) Risk Factor Study Report Template |
This guide from NACCHO is intended to help you navigate the process of conducting a Retail Food Risk Factor Study that is required to meet Standard 9 of the FDA Voluntary National Retail Food Regulatory Program Standards. In each section, you will find links to resources that can help make this process significantly easier for you, ensure that your study is representative, and create a sustainable infrastructure for conducting future studies and tracking risk factor trends in your jurisdiction. The guide features a key tool from NACCHO - a template report designed to help local health departments successfully write their own risk factor study reports. |
| Guidance and Templates for Launching Retail Food Networks (July 2025) | The Conference for Food Protection, in collaboration with NACCHO, has developed a set of resources to help local jurisdictions start and strengthen Retail Food Networks. The collection includes templates, guidance documents, evaluation tools, and more. These materials are designed to support local collaboration and improve retail food safety. |
| Infographics on Food Handler Training and Behavior Change (July 2025) | The Conference for Food Protection, with support from NACCHO, created new infographics focused on adult learning, food handler training, and behavior change. These were developed after exploring key principles of adult learning, effective training techniques, and behavioral change strategies in the context of food handler education. |
| Food Safety Factsheet for Regulators: Mobile Food Unit Best Practices (July 2024) | There is a significant variation among local regulations in the ever-evolving world of mobile food units (MFUs). To overcome the lack of a comprehensive regulatory framework, our Food Safety Workgroup established standardized language regarding MFU definition and the necessary requirements for aspects such as plan reviews and inspections. This comprehensive resource is tailored specifically for food safety regulators who play a critical role in overseeing MFU operations, featuring best practices and regulatory recommendations to encourage a standardized approach across jurisdictions. |
NACCHO's Food Safety Toolkit is a free, online collection of local public health tools produced by members of the public health community. Tools can be used by public health professionals and other external stakeholders to improve their work in the promotion and advancement of food safety objectives. Tools include case studies, presentations, fact sheets, drills, evaluations, protocols, templates, reports, and training materials. To submit a resource for consideration, please email [email protected] with a link or copy of the resource, along with a 2-3 sentence description.
NACCHO’s Food Safety Workgroup provides leadership and guidance to NACCHO, local health departments, and partner organizations regarding food safety efforts, health outcomes, and implications at the local level. Membership includes local health department officials, sanitarians, environmental health professionals, and environmental health directors who are interested in enhancing food safety policies and practices. The workgroup holds quarterly conference calls, and works in between meetings. In addition, review of documents and participation in judging model practice applications will be required throughout the year. Appointment is for a two-year term with an option for reappointment to a second two-year term. Message NACCHO's Food Safety inbox for more information.
Are you a leader or champion for food safety? NACCHO’s Food Safety Leaders have the opportunity to provide input on positions and advocacy efforts that help to shape policy at local health departments across the nation; they also receive updates on food safety news, policy updates, events, and call-to-action items.
Follow the instructions below to subscribe to the Food Safety Leaders' List:
- Log in to MyNACCHO (or create a free account).
- Go to “My Subscriptions.”
- Check the box next to the Food Safety Leaders' List (any other e-newsletters you wish you receive).
- Click “Save” at the bottom of the page.
NACCHO's Foodborne Illness Outbreak Response Community of Practice (CoP) brings together food safety professionals from across the country to share tips and best practices across jurisdictions. To request to join, go to https://virtualcommunities.naccho.org/communities/allcommunities, and search for the CoP.
Click here to access policy statements that demonstrate NACCHO's commitment to food safety in local communities.
Have questions about this program? Contact [email protected].