Self-paced (Virtual). Register here!
In this one hour training from the NEPHTC, learn about the role of grants in supporting public health programs and initiatives, how to identify appropriate grant funding sources for public health projects, how to prepare for writing a grant by creating a logic model, and more.
July 13-17 (Virtual) This course explores how risk-based inspections can be applied in retail and food service establishments. Topics include the “process approach” to HACCP, applications of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators through a HACCP system or other established food safety systems. While the process approach is new to many regulators, it is better designed for use in retail and food service settings than traditional HACCP approaches because it eliminates lengthy flow charting and hazard analysis for every type of food product. Register here!