Bridging Industry with Regulatory

NEHA now has a fully vetted and developed I-FIIT-RR training workshop on retail food industry outbreak investigations and recall response. The workshop is also consistent with and incorporates the nationally recognized and approved guidelines, Foodborne Illness Response Guidelines for Owners, Operators, and Managers of Food Establishments developed by the Council to Improve Foodborne Outbreak Response. I-FIIT-RR trainings continue to empower food establishments across the U.S. NEHA is also in the process of developing an online version of this training, which will be available for industry and any other interested parties. In addition to these workshops, NEHA will be offering several live webinars on food recalls and effective industry response in 2015.

A Thirst for Knowledge

With roots well-grounded in food safety, NEHA began in 1937 as a way for the then developing profession of environmental health to establish standards of practice that prove an individual has mastered a body of knowledge and acquired practical experience to perform work responsibilities to protect public health. The Registered Environmental Health Specialist/Registered Sanitarian (REHS/RS) credential proves demonstrated expertise in conducting facility and systems inspections, leading complaint and epidemiology investigations, promoting public health awareness, and responding to community emergencies. While food safety comprises a large percentage of an REHS/RS professional’s time, they are also called upon to apply process and technical knowledge to areas of water quality, air quality, hazardous material handling, and vector control.

The evolution of the U.S. and global food industry, from supply to processing, distribution, and retail, created the need for more specialized, in-depth food safety training that focused exclusively on this unique and complex industry. Recognizing that retail food managers are the frontline staff playing a crucial role in ensuring food safety for consumers, NEHA developed the Certified Professional–Food Safety (CP-FS) credential. This credential can be obtained by someone who has a food background; it provides expertise in:

• Developing food safety policies, procedures, and training;
• Assessing food safety, hazard analysis and critical control points (HACCP) principles, food microbiology, etc.;
• Reviewing facility/building plans in compliance with local laws, regulations, and permits;
• Investigating foodborne illness;
• Performing recall activities;
• Managing food defense practices; and
• Responding to emergencies.

“The CP-FS challenged me to study and grow in a specific area, which has served me well,” says Lars Johnson, CP-FS, president of LAJ Consulting, LLC/FoodSafetyGuy, who has 25 years of food service operations experience. “I find that having the CP-FS gives me an advantage over others, having to learn more about the underlying biology, regulatory perspective, and equipment standards. I also see benefit in having this credential because the biannual renewal and the CE requirement forces me to stay current and also to engage other environmental health professionals in relevant discussions.”

The advent of the Food Safety Modernization Act (FSMA) adds to the arsenal of required knowledge for those involved in any aspect of the food supply chain. The Global Food Safety Initiative aims to assure the safety of the food supply chain through collaboration between the world’s leading food safety experts from retail, manufacturing, and food service companies, as well as others. NEHA’s involvement with policy and these types of collaborations in the food industry occurs on many levels and ensures that the food safety credentials it offers serves professionals who work in a variety of settings, is relevant to their jobs, and remains current to keep pace with frequent changes in the industry.

More Educational Options

Two additional food safety credentials—Certified in Comprehensive Food Safety (CCFS), which prepares those managing and evaluating food facilities and food production processes across the entire food chain supply, and the Food Safety Auditor, which is still in development—provide advanced levels of training to meet the goals of food safety professionals. The CCFS is geared toward a more seasoned professional who upon successful completion of the credential is trained to manage the food flow; evaluate food facilities and equipment; ensure regulatory compliance; prevent contamination and adulteration; and manage a food defense plan, adverse events, and a sample collection program.