This page requires a membership login. Log in or create an account by clicking the link below.
The research brief reports the findings of a study NACCHO conducted on the way that local health departments use scores or grades to convey the results of their retail food establishment inspections.
Oct 29, 2014
Developed by the FDA and University of Tennessee, the Field Reference Guide from FD312-Special Processes at Retail Course provides guidance for retail food inspectors on special cooking processes at...
Oct 10, 2014
The South Jersey Mobile Unit Task Force formed to discuss what could be done to resolve the problem with mobile unit and temporary vendors. Applications were taking up so much time and they were all...
Aug 29, 2014
Use CDCs surveillance system to capture environmental assessment data from foodborne illness outbreaks to help prevent outbreaks associated with restaurants and other food venues.
Jun 12, 2014
An Atlas of Salmonella in the United States, 1968-2011 is a report developed by the Centers for Disease Control and Prevention (CDC) that charts over 40 years of laboratory-confirmed surveillance...
Mar 28, 2014
The Food Service Manager Employee Health Toolkit can be used by registered environmental health specialists to educate food facility managers about the links between employee illness and food...
Feb 12, 2014
Church suppers, street fairs, civic celebrations and other similar events often call for volunteers to prepare and serve food safely for large groups of people. This 14-step guide, based on...
Jan 29, 2014
Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the...
While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annuallythe equivalent of sickening 1 in 6...
Didn't find what you need click here for other NACCHO content ยป
