Hello fellow Environmental Health Professionals,
This blog has been set up to follow activities of GEHA, GBREHP and The Foundation for Georgia Environmental Health.
If you have comments related to these organizations, please post them here.
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Hugh Coleman said
Hello fellow Environmental Health Professionals,
This blog has been set up to follow activities of GEHA, GBREHP and The Foundation for Georgia Environmental Health.
If you have comments related to these organizations, please post them here.
Hugh Coleman said
Although I hope that this blog may be found to be helpful, it is not endorsed by any agency, organization, or board
Julia Campbell said
I look forward to keeping up with GEHA and GBREHP online. I will be sure to publish a blurb about the blog in the GEHA Journal.
Thank you, Hugh!
Melinda Scarborough said
If anyone has materials, pictures, etc. from past GEHA conferences, GBREHP, DHR EH or GDA events or other EH happenings that you would like to contribute to the history archives, please contact me through GEHA. Thank You.
robert michael said
FDA 215 hosted by East Central Public Health district in Augusta on 2-3 June 2009. Open to all on a First come first serve. ctk Andrea Frazier abfrazier@dhr.state.ga.us no later than 11 May 2009. 2.2 ceu’s
FDA Southeast Region Cooperative Programs Branch Announces a Workshop . . .
FD215 MANAGING RETAIL FOOD SAFETY
June 2nd & 3rd 2009
Augusta, Georgia
Applying HACCP Principles to the Inspection of Retail and Food Service Establishments
Course Description: This course is designed to allow participants an opportunity to explore the various ways that risk-based inspections can be applied in retail and food service establishments. Topics will 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.
Objectives: Upon completion of this course, participants will be able to:
* Identify possible hazards associated with retail and food service operations and the control measures available to prevent, reduce, or eliminate the risks of these hazards.
* Apply the “process approach” of HACCP to routine inspections of retail and food service operations.
* Identify appropriate techniques and methods for applying HACCP principles to inspections and offering intervention strategies for controlling risks to operators (those with and without HACCP Plans.)
Target Audience: Federal, state and local regulators conducting inspections of retail food establishments and operators of retail and food service operations.
corey said
Congratulations on getting your blog up, I hope you see lots of use on it in the future. Sorry to hear of your cancelled conference….I hope that is not a sign of the future….at least you all had NEHA in Atlanta this year.
Julia said
Hi everybody!
Come check out our page on facebook! Now we have 2 ways to connect- blog and social media. Thanks for the blog, Hugh!
Julia
Julia said
Enjoying my trip to Britain. Working on establishing a good blogsite to share my experiences. Had difficulty accessing internet, but will likely be able to put something together to at least give a start.
Talk to you all soon,
Julia