CEHA 2024

Back by popular demand, this highly interactive session give participants the opportunity to experience firsthand the simple yet powerful Feedfoward approach. Giving feedback is commonly considered an essential skill for leaders. Traditionally, feedback is provided from leaders to direct reports, and in some cases, it may be provided toward procedures and processes, “upward” to one’s leaders, or in multiple directions, as in a 360-degree format. In all these types of feedback, the information shared typically focuses on the past, which may be limited and static. Observing this phenomenon, Marshall Goldsmith created Feedforward, an alternative, refreshing and fun approach to addressing personal and professional development goals that focuses on identifying a wide array of strategies and options, free from the past, that can be applied in the future. Participants in this session will take away not only a personal set of practical strategies and possibilities for impacting an area they want to strengthen or improve, but also the ability to easily apply the Feedfoward approach in the future.

Have you come across items with interesting ingredients? Smoothie bars trying to add supplements to drinks? How do you know what is legal to add or where to cite it if it’s not? This presentation will walk you through the differences between food additives, GRAS ingredients, and supplements, cover some of the popular items we’re seeing at retail, and outline how to determine if a substance is legal to use in food.

This presentation will provide a review of a state-wide data analysis conducted using retail food inspection data from fiscal year 2024.

Leaders with a high emotional intelligence (EQ) inspire trust and motivate their teams. Because they understand their emotions and the emotions of others, they foster a positive work environment and build greater team satisfaction.

Things to keep in mind about EQ:
1. EQ is more reliable than IQ in determining workplace success.
2. 95% of people believe they are self-aware; approximately 15% actually are.
3. Empathetic leaders score higher in employee engagement, decision-making, and coaching.
4. EQ influences job performance.
5. High EQ is found in 90% of top performing employees.
6. EQ can be improved.

In this workshop, participants will understand the importance of EQ in the workplace, and learn the four key pillars of emotional intelligence: self-awareness, self-management, social awareness, and relationship management. Participants will also complete a self-assessment to identify their weakest EQ area, then explore ways that they can improve.

This presentation is designed to help environmental health specialists and plan reviewers understand the construction and performance testing requirements of NSF/ANSI 7 - the American National Standard for Commercial Refrigeration. With this knowledge, the labels placed inside certified refrigeration units such as, “for the storage and display of packaged products only”, can be better understood. Limitations on refrigeration and understanding its intended use can have implications for plan reviewed facilities and existing food establishments alike. As part of this presentation, the process of national consensus standard development, the value of standards and certification, and how regulators play a role will also be discussed.

The presentation includes:
1) Brief overview of who NSF is and how we work with health depts.
2) Brief explanation of what standards are, their development, and how they are used
3) Discussion on some of the design and safe material requirements for food equipment under the refrigeration unit standard (NSF/ANSI 7)
4) Discussion of the performance testing requirements for certified refrigeration
5) Explain the limitations placed on refrigeration (i.e. the interior labels) and their implications

This presentation will discuss what the conference is (the rulemaking process for the Food Code), how it works, and how to get involved in the conference in 2025 when the conference is in Denver.

A panel discussion with Retail Food Industry leaders to discuss how health departments and the food industry can better work together. This panel will be focused on the industry perception of health inspections and what we can do to make positive change for food safety compliance. Food industry leaders will tell their story on why they are in the food industry and their experiences/relationships with Health inspectors over the years.  They will offer their wisdom, share advice and answer questions.