Researchers announced at a workshop during the 2010 Global Food Safety Conference in Washington, D.C., that biological risks will be the No. 1 food safety issue in 2020. The workshop, titled "Emerging Issues in Food Safety—Where will we be in 2020?," announced the results of a study sponsored by food safety and hygiene solutions provider JohnsonDiversey Inc. "I think we all agree here that there is a need to look at the future; to be proactive versus reactive," said Serban Teodoresco, president of Preventa Inc. and consultant for JohnsonDiversey, during the workshop, which he moderated. "Looking in the future is the first element to become proactive." Teodoresco said that a number of drivers factor into the state of food safety in 2020, including the environment, technology, regulations, consumers, industry associations, and the political and economical environment. The JohnsonDiversey study surveyed upper-level employees across a variety of industries, including foodservice, manufacturing, retail, and others.

Handwashing is a simple thing and it's the best way to prevent infection and illness. Clean hands prevent infections. Keeping hands clean prevents illness at home, at school, and at work. Hand hygiene practices are key prevention tools in healthcare settings, in daycare facilities, in schools and public institutions, and for the safety of our food. In healthcare settings, handwashing can prevent potentially fatal infections from spreading from patient to patient and from patient to healthcare worker and vice-versa. The basic rule in the hospital is to cleanse hands before and after each patient contact by either washing hands or using an alcohol-based hand rub. At home, handwashing can prevent infection and illness from spreading from family member to family member and, sometimes, throughout a community. In the home, the basic rule is to wash hands before preparing food and after handling uncooked meat and poultry, before eating, after changing diapers, after coughing, sneezing, or blowing one's nose into a tissue, and after using the bathroom.

New site features the latest food safety and recall information from across the government. Health and Human Services (HHS) Secretary Kathleen Sebelius and Agriculture (USDA) Secretary Tom Vilsack, the co-chairs of the Obama Administration's Food Safety Working Group, unveiled a new consumer Web site today at www.foodsafety.gov. The site is designed to help consumers and families get all the latest information on food safety and food recalls in one convenient place. The new site will feature information from all the agencies across the federal government that deal with critical food and food safety information, including preventive tips about how to handle food safely, alerts on life-saving food recalls, and the latest news from the key agencies. Consumers can sign up in one easy place to receive email and RSS alerts on recalled or potentially unsafe food and hear from the top scientific experts across the government on food safety. Later phases of the site to be launched will include recall feeds for texting and mobile phones. The site will also feature a foodsafety.gov widget that the public and the media are encouraged to download and promote on their Web sites and social networking sites. The widget will instantly update viewers with the latest food safety recalls and will be a valuable public health and safety tool.

HHS Secretary Kathleen Sebelius and Agriculture Secretary Tom Vilsack announced today that prevention and partnership will guide their departments’ efforts to safeguard the food Americans eat every day. Both Secretaries announced new strategies that focus on prevention and depend on working closely with growers, food processors and consumers to achieve their goals. As a first step, Secretary Sebelius praised three draft guidances prepared by the U.S. Food and Drug Administration (FDA), an agency within HHS, aimed at minimizing or eliminating contamination in leafy greens, tomatoes, and melons that can cause foodborne illnesses.

EDUCATION SECRETARY ARNE DUNCAN AND HHS SECRETARY KATHLEEN SEBELIUS HIGHLIGHT AGENDA ON EARLY EDUCATION AND SUPPORT FOR UNPRECEDENTED INVESTMENT IN EARLY LEARNING Today, Education Secretary Arne Duncan and Health and Human Services Secretary Kathleen Sebelius highlighted the Obama Administration's blueprint to improve and strengthen early learning programs, and announced their support for efforts in Congress to answer the President's challenge to invest $10 billion in the Administration's early learning reforms. The proposed Early Learning Challenge Fund will advance a standards and outcomes-driven framework to improve the quality of early childhood programs across the country. In March, as President Obama announced his agenda for improving educational outcomes from cradle through career, he challenged states to develop a cutting-edge plan to raise the quality of their early learning programs: "Show us how you'll work to ensure that children are better prepared for success by the time they enter kindergarten. If you do, we will support you with an Early Learning Challenge Grant that I call on Congress to enact."

EVENT DATE: Friday, July 17, 2009 AT 11:20 a.m. EDT CONTACTS: EDUCATION SECRETARY ARNE DUNCAN AND HHS SECRETARY KATHLEEN SEBELIUS TO ANNOUNCE SUPPORT FOR INVESTMENT IN EARLY CHILDHOOD LEARNING On Friday, July 17, Education Secretary Arne Duncan and Health and Human Services Secretary Kathleen Sebelius will announce their support for efforts in Congress to answer the President’s call to invest $1 billion a year in early childhood learning. The proposed Early Childhood Challenge Fund will advance reforms to improve the quality of early childhood programs across the country. WHO: U.S. Secretary of Education Arne Duncan U.S. Secretary of Health and Human Services Kathleen Sebelius WHAT: Joint announcement in support of investment in early childhood learning WHEN: Friday, July 17, 2009 from 11:20 to 11:45 a.m. EDT WHERE: HHS/Education Day Care Center Recreation Room 330 C St. SW, Washington, D.C.

Agriculture Secretary Tom Vilsack and HHS Secretary Kathleen Sebelius today commended the Council to Improve Foodborne Outbreak Response (CIFOR) for the new Guidelines for Foodborne Disease Outbreak Response. These guidelines assist local, state and federal agencies in preventing and managing foodborne disease outbreaks through planning, detection, investigation, control and prevention. "Improving food safety is at the forefront of President Obama's agenda, and these Guidelines will help local, state and federal agencies to prioritize prevention, strengthen surveillance and enforcement, and improve response and recovery," said Agriculture Secretary Tom Vilsack. "Last week the Obama Administration took an important step forward by introducing tougher standards to reduce salmonella contamination and E.coli outbreaks, and the guidelines announced today will help government agencies further that goal."

The Obama administration took its first step yesterday toward overhauling food safety regulations that have been blamed for a steady stream of food recalls and related illnesses. The new proposals, recommended by a working group that President Obama created in March, emphasize prevention, enforcement and improving the government's response time to such incidents. Fifteen federal agencies oversee food inspections in a complex and sometimes bizarre division of labor: The Food and Drug Administration is responsible for produce, while the Agriculture Department is responsible for meat. Cheese pizzas are inspected by the FDA, while pepperoni pies go to the USDA. On the whole, food safety advocates were pleased with the new initiatives. "We are coming out of a phase, just like in the financial sector, where the government was loath to regulate," said Caroline Smith DeWaal, food safety director for the advocacy group Center for Science in the Public Interest. "Tougher controls earlier in the food chain will result in fewer recalls and fewer outbreaks." Bill Marler, a longtime food safety litigator who writes a blog about the issue, said: "Part of the problem with how we currently deal with food-borne illness cases is we wait until people get sick and die, and then we announce an outbreak. It seems that the focus here is a bit on preventing it before we have sick and dead people, as opposed to counting the bodies after salmonella or E. coli is out of the barn."

WASHINGTON - Today Vice President Biden was joined by Health and Human Services Secretary Kathleen Sebelius and Secretary of Agriculture Tom Vilsack to announce the key findings of the Food Safety Working Group. Created by President Obama in March to advise the Administration on how to upgrade the food safety system for the 21st century, the Working Group is recommending a new, public health-focused approach to food safety based on three core principles: prioritizing prevention; strengthening surveillance and enforcement; and improving response and recovery. "There are few responsibilities more basic or more important for the government than making sure the food our families eat is safe," said Vice President Biden. "Our food safety system must be updated - 1 in 4 people get sick every year due to food-borne illness, and children and the elderly are more at risk. I applaud the Secretaries of HHS and the USDA for tackling this problem head-on and coming up with key recommendations to ensure the health and safety of our food supply and, with it, the American people."

U.S. Department of Health and Human Services Secretary Kathleen Sebelius and Department of Agriculture Secretary Tom Vilsack will participate in a live-streamed video Facebook chat today to discuss steps the Administration is taking to ensure the safety of America's food supply. The chat is part of an ongoing effort to promote transparency and accessibility within government. Members of the public are encouraged to visit http://apps.facebook.com/whitehouselive/ to submit questions and engage with Administration officials directly. Secretaries Sebelius and Vilsack will discuss the continuing work of the Food Safety Working Group - a recently established partnership between HHS and the Department of Agriculture tasked with upgrading food safety laws, fostering coordination throughout government, and ensuring the safety of America's food supply. For more information, please visit our Web site: www.hhs.gov.

WASHINGTON -- The House Energy and Commerce Committee on Wednesday approved legislation that would give the Food and Drug Administration significantly more funding and power to police food safety. The bill comes in response to deadly outbreaks of illnesses traced to tainted spinach, peanuts, hot peppers and other foods. It is designed to plug holes in the regulation of most food items other than meat. The FDA has been under fire for its inability to prevent food-poisoning cases, quickly trace them to their source or find the causes. The legislation would give the FDA authority to order food recalls, impose new civil penalties and require companies to follow food-safety standards. It also would require the agency to inspect so-called high-risk food facilities at least once a year and make companies keep detailed records to help the FDA more quickly trace the distribution of tainted foods and track the course of the contamination.

Employee training once meant new hires watching hours of video or reading pages of material followed by a written assessment. With the development of human resources technology in recent years, that model may soon be obsolete. "Those videos are a thing of the past, especially (with restaurant companies) that are on the cutting edge," said Kacy Oden, director of membership relations for Dallas-based People Report. When employees watch training videos today, they likely are viewing them either at a back-office computer, from the store's point-of-sale system or even from a portable video device. Testing has moved to programs that grade the tests and report results and also report information, such as length of time testing. E-learning solutions are available in a variety of formats designed to improve training efficiency and effectiveness. While e-learning once meant simply reading online content, today's modules are more likely to involve some form of multimedia component with a mixture of video, photos and audio, as well as interactive features. "It's like night and day," Oden said. "You can really track and measure your program, because it's all online for you. And you can track it by an individual or by store." She also said one advantage is that e-learning allows employees to complete training at their own pace. Most solutions also let them return to material they did not understand initially or repeat missed questions during testing until answered correctly. "I love the fact that it can be (at) their own speed and just ensure that they get the material," Oden said.

Trust for America’s Health (TFAH) and the Robert Wood Johnson Foundation (RWJF) released their report, Keeping America’s Food Safe: A Blueprint for Fixing the Food Safety System at the U.S. Department of Health and Human Services, which examines problems with the fragmented and antiquated current system and proposes ways to improve the food safety functions at the U.S. Department of Health and Human Services (HHS) to better protect the nation’s food supply. The report calls for the immediate consolidation of food safety leadership within the Food and Drug Administration (FDA) and ultimately the creation of a separate Food Safety Administration within HHS. Currently, no FDA official whose full-time job is food safety has line authority over all food safety functions. A speedy effort by the Obama administration to consolidate leadership within FDA, followed by Congressional action to create a separate Food Safety Administration, would both ensure immediate progress on food safety and create a platform for long-term success in reducing foodborne illness. President Barack Obama recently called for restructuring and improving the U.S. food safety system. This report helps provide a road map for the first steps toward revamping the system.

Local and state health officials trying to prevent food illness outbreaks are stymied by scarce resources, weak leadership from the federal government and bureaucratic barriers, according to a new study public health experts released yesterday. While much of the current debate about improving food safety has focused on federal agencies -- the Food and Drug Administration, the Department of Agriculture and the Centers for Disease Control and Prevention -- the bulk of food safety work is performed by about 3,000 local and state agencies, which handle everything from inspections of restaurants, food processing plants and grocery stores to detecting outbreaks and removing unsafe products from stores. But those agencies are struggling, and Congress must reengineer the national system, according to an analysis by the George Washington University School of Public Health and Health Services, based on consultations with health experts, consumer groups and food executives nationwide.

WASHINGTON — After decades of steady progress, the safety of the nation’s food supply has not improved over the past three years, the government reported Thursday. And, it said, in the case of salmonella, the dangerous bacteria recently found in peanuts and pistachios, infections may be creeping upward. The report, from the Centers for Disease Control and Prevention, demonstrates that the nation’s food safety system, created when most foods were grown, prepared and consumed locally, needs a thorough overhaul to regulate an increasingly global food industry, top government health officials said Thursday. “The system needs to be modernized to address the challenges and changes of the globalization of the food supply and rapid distribution chains,” said Dr. David Acheson, associate commissioner for foods at the Food and Drug Administration. “F.D.A. needs to do more inspections.”

Two of the nation’s technology giants, General Electric and Intel, are joining forces to try to cash in on the trend of delivering more health care outside hospitals and doctors’ offices. Jeffrey Immelt of General Electric, left, and Paul Otellini of Intel on Thursday in New York, announcing the joint effort, intended to let doctors use a two-way connection to help patients. The companies, in a partnership announced on Thursday, plan to spend $250 million jointly in the next five years on research and development of health technologies to let doctors remotely monitor, diagnose and consult with patients in their homes or assisted-living residences. Both companies have fledgling offerings in the field of telehealth, as it is known, and home health monitoring. Intel has just introduced a special-purpose computer with two-way video capability, which is linked over the Internet to a doctor, nurse or physician assistant, called Intel Health Guide.

National Restaurant Association Chairman to Keynote Food Safety Summit The 2009 Food Safety Summit is the best place for complete and specialized food safety training and education. National Restaurant Association Chairman Michael Kaufman will deliver the keynote address, and attendees also will learn from other leading industry experts with real-world experience. Join thousands of your food safety colleagues who will be attending the summit April 27 to 29 in the heart of food safety regulation, Washington, D.C.

Risks arising from an improperly designed, implemented, and maintained food safety system can have financially crippling effects, from brand damage, decreased consumer confidence, product recalls, illness, death, and legal ramifications. One tool in this struggle is food safety certificates. In an ideal world, everyone would accept one food safety certificate. Unfortunately, the multitude of methods available around the world presents a bewildering array of options that could potentially distract from their core objective: to improve food safety. Consequently, there has been a growing interest in an independently verified, process-based, global food safety management standard. Many of the early schemes and standards developed were either regionally specific or only considered food safety risks within certain portions of the food sector and its supply chain. But the latest development, a harmonized scheme through the International Organization for Standardization (ISO) 22000 and PAS 220, will deliver substantial benefits, not only to consumers, but also to every member of the supply chain from plow to plate.

ATLANTA – Next time you have a case of diarrhea that lasts a day or more, chances are better than 1 in 3 that it was food poisoning. As many as a quarter of Americans suffer a foodborne illness each year — though only a fraction of those cases get linked to high-profile outbreaks like the recent salmonella-peanut scare, according to the U.S. Centers for Disease Control and Prevention. "Outbreaks are dramatic instances," says Dr. Robert Tauxe, a CDC expert on the subject. But they highlight a health threat that many people exaggerate and misunderstand, according to some experts. Scientists have counted more than 250 food-related types of illness — from viruses to bacteria to parasites. Most common are Norwalk-like viruses — famous for sickening cruise-ship passengers. They account for about two-thirds of known food-poisoning cases, according to the CDC. Two types of bacteria, campylobacter and salmonella, are the next most common. Campylobacter is blamed for about 14 percent of food poisonings, salmonella for roughly 10 percent. The exact toll of these and other bugs is not really known. Ten years ago, a team of CDC scientists put together the best enduring estimate of how many Americans get food poisoning each year: 76 million illnesses, which resulted in 325,000 hospitalizations and 5,000 deaths. No more recent figures are available. But the current numbers must be close to 87 million cases, 371,000 hospitalizations and 5,700 deaths, according to an Associated Press calculation that used the CDC formula and current population estimates. The statistics seem even more alarming in the context of a parade of high-profile food-poisoning outbreaks in recent years: salmonella poisoning linked to hot peppers and tomatoes from Mexico that sickened more 1,400 last year; an E. coli outbreak from bagged spinach in 2006; and even deadly cases of hepatitis A from green onions in 2003. The recent peanut-related salmonella outbreak has caused more than 640 confirmed illnesses in 44 states and been linked to nine deaths. It was traced to a Virginia-based company, Peanut Corp. of America, which makes minor-label peanut butter, peanut paste and other products. Those numbers just scratch the surface: A case is confirmed only after a lab test is sent to the CDC. Many sick people just soldier on without even seeing a doctor. Health officials assume that for every salmonella case, there are three dozen unreported cases. By that calculation, the latest peanut-related outbreak actually has sickened closer to 20,000 people. But the problem could be a lot worse. The number of confirmed food poisonings has basically held steady in recent years. It may seem worse because more advanced testing allows investigators to better link cases and identify outbreaks, CDC officials said. Also, despite sometimes dramatic problems in food production and inspections, the U.S. food supply is still considered one of the safest in the world, several experts said. Food poisoning affects an estimated 25 percent of Americans every year. That compares with roughly 30 percent of people in industrialized countries, according to the World Health Organization. The toll, of course, is much higher in developing countries, where diarrheal diseases are a major cause of death for children. But not all of our food comes from within our borders, as demonstrated by last summer's vegetable-caused outbreak. "I usually say it is one of the safest in the world," said Tauxe, when asked about the U.S. food supply. "But increasingly, our food supply is the world." Patients suffering gastric distress sometimes assume food poisoning, partly because of all the outbreak news and partly because it's human nature, some doctors said. "I think a lot of people in general say, 'I have symptoms. I must have eaten something that's caused this,'" said Dr. Andi Shane, a pediatric infectious disease specialist at Atlanta's Emory University. Patients may not consider an infection came from some other means, like handling a contaminated tissue, she said. Some may also find the latest outbreak unsettling because it involved a prepackaged food like peanut butter, said Dr. Akiko Kimura, an epidemiologist with the California Department of Public Health. "It's ready-to-eat, and so there wasn't anything the consumer could do," she said. Food disease investigators say their experience has made them careful to wash their hands, review restaurant inspection reports and think carefully about the foods they eat. "I am fond of many foods, but I draw the line at eating raw meat and raw poultry, raw oysters and raw unpasteurized eggs," said the CDC's Tauxe. "I run the cutting boards through our dishwasher," he added.

The more investigators look into the latest food-safety scandal involving the Peanut Corporation of America, the worse it gets. It now appears that as many as nine people have died and 19,000 have been sickened after eating cookies, crackers or institutional peanut butter tainted with salmonella from a plant in Georgia owned by the company. At a charged Congressional hearing last week, company executives refused to answer questions on the advice of their attorneys, but the questions told much of the story. “The food poisoning of people — is that just a cost of doing business?” one congressman asked. When another angrily asked the company’s president if he would like to try some of the recalled products, he refused. The company is facing a criminal inquiry and has now filed for bankruptcy court protection. But it would be a mistake to view this as “an unconscionable act by one manufacturer,” as an official from the American Peanut Council, the industry’s trade association, said. While most successful food producers are far more diligent — big name-brand peanut butter is considered safe, for example — American consumers have faced far too many food-supply emergencies in the last few years. Congress and the Obama administration must finally make food safety a serious priority.

Fish and shellfish cause more outbreaks of foodborne-related illnesses than any other food category, a food safety group reports. These outbreaks are the result of the special nature of pathogens identified with these foods.—David Plunkett, Center for Science in the Public Interest “These outbreaks are the result of the special nature of pathogens identified with these foods,” said David Plunkett, senior staff attorney at the Washington, D.C.-based Center for Science in the Public Interest (CSPI). “There are several toxins naturally occurring with fish, so they’re not necessarily connected just to imports.” CSPI reported the finding in its annual Outbreak Alert! 2008 report, released November 25. Plunkett said that in order to reduce the threat of foodborne illnesses from fish and shellfish, manufacturers must carefully follow Hazard Analysis and Critical Control Points (HACCP) rules, a requirement for seafood, meat, and poultry industries. Plunkett said there are two potential causes of fish contamination. “It’s possible it’s introduced during processing, and then there’s the possibility of the growth of naturally occurring pathogens in fish,” he said. “HACCP adherence will look at both hazards and address them before contamination occurs.” The CSPI says that instead of relying on recalls and warnings, the Food and Drug Administration (FDA) should focus on preventing these problems through stricter enforcement of HACCP rules. “We support the FDA Modernization Act that gives the FDA clear authority to regulate safety from farm to table, where the FDA will inspect 9,000 plants to ensure they’re following HACCP rules,” Plunkett said. The CSPI, with some 900,000 subscribers in the United States and Canada, is an advocate for nutrition and health, food safety, and alcohol policy.

The virus that causes cold sores may be a major cause of Alzheimer's disease and existing drugs could be used to treat the degenerative condition, researchers have claimed. British scientists had already identified a link between the cold sore virus - known as herples simplex virus 1 (HSV1) - and Alzheimer's, the most common form of dementia, affecting more than 400,000 people in Britain. Previous trials had found the virus was often present in the DNA of patients with Alzheimer's, but different theories have been posed about why this might be so. The new research, published in the Journal of Pathology, adds weight to the theory that HSV1 could be a major cause of Alzheimer's; it found that the virus was most often found within the protein plaques in the brain which are believed to be the disease's main cause. Scientists from the University of Manchester said their early findings suggested the cold sore virus was present in 60 per cent of cases of Alzheimer's. Although they were not able to prove that the virus had caused the disease, their study concluded that alternative explanations appeared unlikely.

The Food and Drug Administration is claiming considerable progress over the past year in protecting the nation’s food supply from pathogens and toxic substances. But the steps described in its self-assessment warrant only a so-so grade. The agency released a report this week describing what officials call a “hugely ambitious” campaign to redesign the whole approach to food inspection. The goal is to root out tainted food — whether produced abroad or in this country — at the earliest stages of the production and distribution process while being ready to respond quickly if pathogens start reaching consumers.

After years of being criticized for its response to food-sickness outbreaks and contaminated imports, the Food and Drug Administration is stepping up efforts to convince the public and skeptical lawmakers that it is making progress in overhauling the nation’s food defenses. The changes were first outlined in the agency’s Food Protection Plan, which was released in November 2007. In June, the agency was criticized by the Government Accountability Office for failing to provide details on the costs or specific strategies for carrying out the plan. Some lawmakers have repeatedly called the agency’s food protection efforts inadequate.

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• The National Institutes of Health
• The National Foundation for Credit Counseling
• The Alzheimer's Association
• Institue for the Future of Aging Services and American Association of Homes & Services for the Aging (Coming Soon)
• Leprechaun HCC Management

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Accel e-Media develops online corporate training. We customize your organization’s needs for: • online distance learning programs • online certification training courses • professional online training • accredited online learning

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Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers the basics of food preparation safety. Based on the FDA Food Code, this online learning program covers entry-level food preparation safety, including: • Introduction to Food Safety & Foodborne Illness • Handwashing & Personal Hygiene • Food Preparation Safety • Time & Temperature Control • Hot & Cold Food Storage • Cleaning & Sanitizing • HACCP Basics

Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers the basics of food safety. This online learning program covers basic food safety topics, including: Introduction to Food Safety & Foodborne Illness; Handwashing & Personal Hygiene; Food Preparation; Time & Temperature Control; Hot & Cold Food Storage; Cleaning & Sanitizing; and HACCP Basics.

Food Safety Training for Food Handlers is a food safety certificate course designed to teach entry-level food handlers the basics of food safety and HACCP sanitation. Based on the FDA Food Code, this online learning covers entry-level food safety topics, including: Introduction to Food Safety and Foodborne Illness; Handwashing and Personal Hygiene; Food Preparation; Time and Temperature Control; Hot and Cold Food Storage; Cleaning and Sanitizing; HACCP basics. Students receive an online food safety certificate upon completion.

Food Safety Training for Food Handlers is a comprehensive online food safety course designed to teach entry-level food handlers the basics of food safety and HACCP sanitation. Based on the FDA Food Code, this online food safety course covers all entry-level food safety topics, including: Introduction to Food Safety and Foodborne Illness; Handwashing and Personal Hygiene; Food Preparation; Time and Temperature Control; Hot and Cold Food Storage; Cleaning and Sanitizing; and HACCP Basics.

Food Safety Training for Food Handlers is an online food safety education course for entry-level food handlers. Based on the FDA Food Code, this online learning program covers basic food safety education topics, including: Introduction to Food Safety & Foodborne Illness; Handwashing & Personal Hygiene; Food Preparation; Time & Temp Control; Hot & Cold Food Storage; Cleaning & Sanitizing; and HACCP basics

Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers the basics of food safety and HACCP sanitation. Based on the FDA Food Code, this online learning program covers all entry-level food safety standard topics, including the following modules: • Introduction to Food Safety and Foodborne Illness • Handwashing and Personal Hygiene • Food Preparation • Time and Temperature Control • Hot and Cold Food Storage • Cleaning and Sanitizing • HACCP basics

Food Safety Training for Food Handlers is a comprehensive online learning course designed to provide entry-level food handlers the basics of food safety training. Based on the FDA Food Code, this online course includes: • Introduction to Food Safety & Foodborne Illness • Handwashing and Personal Hygiene • Food Preparation • Time and Temperature Control • Hot & Cold Food Storage • Cleaning and Sanitizing • HACCP Basics

Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers the basics of food safety and HACCP sanitation. Based on the FDA Food Code, this online learning program covers all entry-level food safety topics, including the following modules: • Introduction to Food Safety and Foodborne Illness • Handwashing and Personal Hygiene • Food Preparation • Time and Temperature Control • Hot and Cold Food Storage • Cleaning and Sanitizing • HACCP basics. Each module is designed to be complete in itself, and each may be used independently of the others, depending upon each student’s and each employer’s need. This online food safety training provides easy to use and understand basic food hygiene concepts, FDA and USDA food safety standards, and safe food handling for direct food handlers. Even if your facility’s supervisors have ServSafe certification, for true food preparation safety your food handlers’ also need food safety training. Students receive an online food safety certificate.

Food Safety Training for Food Handlers is a comprehensive online learning course designed to introduce line food handlers the basics of foodborne illness prevention. Based on the FDA Food Code, this online learning program covers all entry-level foodborne illness prevention topics: Introduction to Food Safety and Foodborne Illness, Handwashing and Personal Hygiene, Food Preparation, Time and Temperature Control, Hot and Cold Food Storage, Cleaning and Sanitizing, and HACCP Basics.

Food Safety Training for Food Handlers is an online learning course designed to teach entry-level food handlers the basics of HACCP (Hazard Analysis and Critical Control Point)sanitation. Based on the FDA Food Code, this online learning program covers: Introduction to Food Safety & Foodborne Illness; Handwashing & Personal Hygiene; Food Preparation; Time & Temp Control; Hot & Cold Food Storage; Cleaning & Sanitizing; and HACCP Basics.

Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers HACCP based food safety. Based on the FDA Food Code, this online learning program covers entry-level food safety topics, including: Introduction to Food Safety and Foodborne Illness; Handwashing and Personal Hygiene; Food Preparation; Time and Temperature Control; Hot and Cold Food Storage; Cleaning and Sanitizing; HACCP Basics.

Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers the basics of food safety and HACCP sanitation. Based on the FDA Food Code, this online certification course includes: Introduction to Food Safety & Foodborne Illness; Handwashing & Personal Hygiene; Food Preparation; Time & Temp Control; Hot & Cold Food Storage; Cleaning & Sanitizing; HACCP Sanitation Basics.

In an era of accelerating medical costs and flat payments from CMS, accurately reflecting the health status of your members through proper HCC (Hierarchical Condition Category) management is the only way for your Medicare Advantage plan to remain financially viable in the Part D era.

The secret to successful long-term risk adjustment for your Medicare Advantage plan is to properly educate your providers as to the value of complete and accurate HCC risk adjustment coding of every member, every year.

In an era of accelerating medical costs and flat payments from CMS, accurately reflecting the health status of your members through proper HCC (Hierarchical Condition Category) management is the only way for your Medicare Advantage plan to remain financially viable in the Part D era. The secret to successful long-term risk adjustment for your Medicare Advantage plan is to properly educate your providers as to the value of complete and accurate Hierarchical Condition Category coding of every member, every year.

Introduction to Early Child Care Routines is a comprehensive online learning course designed to teach entry-level child care workers the basics of childcare. This online distance learning includes all entry-level daycare topics, including the following modules:

• Introduction to Child Care • Daily Routines • Planned Group Time • Outside Environment and Playground • Inside Play and Learning • Developmental Activities. Each module is designed to be complete in itself, and each may be used independently of the others, depending upon each student’s and each facility’s needs. This training provides your facility’s workers with a basic grounding in child development and daycare activities to make them better care providers.

In an era of accelerating medical costs and flat payments from CMS, accurately reflecting the health status of your members through proper HCC (Hierarchical Condition Category) management is the only way for your Medicare Advantage plan to remain financially viable in the Part D era. The secret to successful long-term risk adjustment for your Medicare Advantage plan is to properly educate your providers as to the value of complete and accurate coding of every member, every year. Historically, providers have coded for payment, which simply doesn't work well in the new world of 100 percent risk-based plan compensation, where complete and accurate coding of every patient on an annual basis is imperative. Leprechaun University is our online education program offered only to Leprechaun clients. For minimal cost, Leprechaun currently offers training to your providers in one of 11 specialty areas: • Cardiology • Critical Care Medicine • Endocrinology • Gastroenterology • General Surgery • Geriatrics (Sample) • Hematology-Oncology • Infectious Disease • Nephrology • Primary Care • Pulmonary Medicine

We can help you save on costs because you don't need to hire in-class experts, trainers, or instructors. You also avoid space rental, travel and hotel expenses, and you gain time lost from the job. In addition, unlike classroom settings, e-learning students progress at their own pace and can update or refresh lessons whenever it’s convenient.

With over 100 member agencies and more than 900 local offices throughout the country, the NFCC is the national voice for its members, which are nonprofit, mission driven, community-based agencies

Each year, more than one million people receive counseling and educational services from NFCC member agencies. More than one-third of all consumers who come to an NFCC agency for counseling are able to manage their debt on their own after receiving financial education and counseling.

Nurse LEAD is an educational program for long-term care nurses. Every long term care nurse, RN or LVN/LPN, must be a leader. Through supervision of nursing assistants and experience in care provision and care systems, nurses have a responsibility and opportunity to improve long term care. This online course consists of eight modules: Introduction to the Nurse LEAD Program; Introduction to Leadership; Coaching and Supervising CNAs; Critical Thinking; Communication; Leading Through Times of Conflict; Diversity Among Staff; and Working With Management.

Nurse LEAD is an educational program for long-term care nurses. Every long term care nurse, RN or LVN/LPN, must be a leader.

Fully interactive online courses, customized learning portal, processing of debit and credit cards. There are three courses:

Accel e-Media develops online certification training. We customize your organization’s needs for online distance learning programs, online corporate training programs, professional online training, and accredited online learning.

Introduction to Child Care for Care Providers is a comprehensive online child care training course designed to teach entry-level child care workers the basics of childcare. This online distance learning includes all entry-level daycare topics, including the following modules: Introduction to Child Care, Daily Routines, Planned Group Time, Outside Environment and Playground, Inside Play and Learning, and Developmental Activities.

Accel e-Media provides online course development. We customize your organization’s needs for: online distance learning programs, certification training online courses, online corporate training programs, professional online course training, and accredited online course learning.

Accel e-Media brings together experts in online course development to create online distance learning programs, online certification training courses, online corporate training programs, professional online training, accredited online learning.

Accel e-Media develops online courses. We bring together experts in interactive online education, computer-based curriculum design, and Internet technology to create and manage online courses.

Accel e-Media brings together experts in online distance learning, computer-based curriculum design, and Internet technology to create and manage online distance learning courses.

Food Safety Training for Food Handlers is a comprehensive online food safety course designed to teach entry-level food handlers the basics of food safety and HACCP sanitation. Based on the FDA Food Code, this online food safety unit covers all entry-level food safety topics: Introduction to Food Safety and Foodborne Illness; Handwashing and Personal Hygiene; Food Preparation; Time and Temperature Control; Hot and Cold Food Storage; Cleaning and Sanitizing; HACCP Basics.

Food Safety Training for Food Handlers is a comprehensive online food safety course designed to teach entry-level food safety and HACCP concepts. This FDA Code based online food safety course includes: Introduction to Food Safety and Foodborne Illness, Handwashing and Personal Hygiene, Food Preparation, Time and Temperature Control, Hot and Cold Food Storage, Cleaning and Sanitizing, HACCP Basics.

Online Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food safety and HACCP sanitation. Online Food Safety Training for Food Handlers is based on the FDA Food Code, and includes: Introduction to Food Safety and Foodborne Illness, Handwashing and Personal Hygiene, Food Preparation, Time and Temperature Control, Hot and Cold Food Storage, Cleaning and Sanitizing, HACCP Basics.

Let Accel e-Media develop your online learning course. We customize your organization’s needs for online certification training, online corporate training, and professional online training by creating an accredited online learning course.

Let Accel e-Media develop your online learning program. We customize your organization’s online learning program needs through online certification training courses, online corporate training, online professional training, and online learning program accreditation.

Accel e-Media develops online learning tools for your organization. We customize your organization’s needs for: online distance learning programs, online certification training courses, online corporate training programs, professional online training, and accredited online learning.

Accel e-Media develops online learning courses. We customize your organization’s needs for: • online distance learning programs • online certification training course • online corporate training programs • professional online training • accredited online learning

Accel e-Media develops online learning courses. We customize your organization’s needs for: • online distance learning programs • online certification training courses • online corporate training materials • professional online training • accredited online learning

Let Accel e-Media develop your organization's online training program. We customize your organization’s needs for: • online distance learning programs • online certification training courses • online corporate training programs • professional online training • accredited online learning

Accel e-Media develops online learning courses. We customize your organization’s needs for: • online distance learning programs • online certification training courses • online corporate training programs • professional online training • accredited online learning tools

Accel e-Media develops online learning courses. We customize your organization’s needs for: • online distance learning programs • online certification training courses • online corporate training programs • professional online training • accredited online learning

Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers the basics of safe food handling and HACCP sanitation. Based on the FDA Food Code, this online learning program covers all entry-level food safety topics, including the following modules: • Introduction to Food Safety and Foodborne Illness • Handwashing and Personal Hygiene • Food Preparation • Time and Temperature Control • Hot and Cold Food Storage • Cleaning and Sanitizing • HACCP basics

This Alzheimer's Association online training provides guidance for staff supervisers of senior care providers. Whether you are a charge nurse, a senior care unit coordinator, a senior care team mentor, or in some other senior care leadership position, your skills are critical to good senior care. Even if you are an experienced senior care supervisor, this course is for you. Staff supervisors need ongoing coaching to help them empower and support senior care staff.

Don't rely on ServSafe training for supervisors only. Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers the basics of food safety and HACCP sanitation. Based on the FDA Food Code, this online learning program covers all entry-level food safety topics, including the following modules: • Introduction to Food Safety and Foodborne Illness • Handwashing and Personal Hygiene • Food Preparation • Time and Temperature Control • Hot and Cold Food Storage • Cleaning and Sanitizing • HACCP basics

Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers the basics of food safety and HACCP sanitation. Based on the FDA Food Code, this online learning program covers all entry-level food safety topics, including the following modules: • Introduction to Food Safety and Foodborne Illness • Handwashing and Personal Hygiene • Food Preparation • Time and Temperature Control • Hot and Cold Food Storage • Cleaning and Sanitizing • HACCP basics Don't rely on ServSafe certification only.

Our Web-based learning provides tremendous flexibility. Online modules can be taken in “asynchronous” mode – that is, whenever a student prefers, day or night, weekends or holidays. Accel e-Media can also provide your courses in “synchronous,” real-time sessions.

Choose from one of the following:

• Food Safety Training for Food Handlers
• Introduction to Early Child Care Routines
  
• Alzheimer's Association Dementia Care for Supervisors
• NFCC Online Bankruptcy and Credit Counseling
• Leprechaun HCC Risk Adjustment Course for Physicians
• AAHSA Leadership and Enrichment Development for Long Term Care Nurses -- Free beta version

Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers the basics of food safety and HACCP sanitation. Based on the FDA Food Code, this online learning program covers all entry-level food safety topics, including the following modules: • Introduction to Food Safety and Foodborne Illness • Handwashing and Personal Hygiene • Food Preparation • Time and Temperature Control • Hot and Cold Food Storage • Cleaning and Sanitizing • HACCP basics

Introduction to Child Care for Care Providers is a comprehensive online learning course designed to teach entry-level child care workers the basics of childcare. This online distance learning includes all entry-level daycare and training for child care topics, including the following modules: • Introduction to Child Care • Daily Routines • Planned Group Time • Outside Environment and Playground • Inside Play and Learning • Developmental Activities

This Alzheimer's Association online training provides guidance for staff supervisers of dementia care providers. Whether you are a charge nurse, an Alzheimer’s unit coordinator, a team mentor, or in some other leadership position, your leadership skills are critical to good care for your residents with dementia. Even if you are an experienced supervisor, this course is for you. Staff supervisors need ongoing coaching to help them empower and support the direct care staff to be decision-makers.

Food Safety Training for Food Handlers is a comprehensive online learning course designed to teach entry-level food handlers the basics of USDA food safety and HACCP sanitation. Based on the FDA Food Code, this online learning program covers all entry-level food safety topics, including the following modules: • Introduction to Food Safety and Foodborne Illness • Handwashing and Personal Hygiene • Food Preparation • Time and Temperature Control • Hot and Cold Food Storage • Cleaning and Sanitizing • HACCP basics

We create online learning and training, including course development, instructional curriculum design, voice-over narration, art and graphics. We provide all registration, testing, certification and continuing education credits, tracking & billing. We manage and update courses, provide technical support for users, and host Web-based education through our state-of-the-art learning management system (LMS).

Accel e-Media originated as Health Media Lab, a research and development organization in Washington, DC, funded by grants from the National Institutes of Health.