Contributors Chris Boyles, MS, CP-FS, Steritech Kerri Day, MPH, REHS/RS, CP-FS, CPO, US Navy at the NMCFHPC Suzanne Fajgier, REHS/RS, CFOI, CP-FS, CCFS, CPH, Burlington County Health Department Shawn Freund, RS/REHS, CP-FS, Cambridge Inspectional Services Gina Gallo, MS, Dutch Bros Coffee Tia Glave, Catalyst Food Leaders, LLC Ali Goldsand, ABG Food Safety Carly Hegarty, MPS, REHS, City of Milwaukee Health Department
Marcie Herzberg-Lee, MRA, LP.D, Patron Associates Michelle Hill, CP-FS, CFPM, HACCP, Allergen Free Cook Tania Nur, MPH, REHS, Franklin County Public Health Nela Romo, MS, El Pollo Loco Tom Sidebottom, Regulatory Science Consulting, LLC Bill Sparrow, RS/REHS, CP-FS, Ninety Nine Restaurants Christine Sylvis, Southern Nevada Health District Rob Wagner, MPH, RS, Public Health–Seattle & King County Steven Wille, RS/REHS, CEHP, Florida Department of Health Rebecca Wynne, Darden Concepts, Inc.
Adam Kramer, MPH, ScD, RS, Centers for Disease Control and Prevention Nicole L. Dutra, MPH, National Environmental Health Association Gina Bare, MA, RN, National Environmental Health Association
Acknowledgments The National Environmental Health Association (NEHA) gratefully acknowledges the NEHA Food Safety Program Committee for developing this Food Safety Risk Control Plan Guidance Toolkit. Their generous contribution of time, expertise, and insights contributed greatly to the creation of these resources, which will support the advancement of national food safety. NEHA and the committee gratefully acknowledge the Food and Drug Administration (FDA) for its ongoing Risk Factor Studies, which provide the evidence base for these resources, and for the FDA Food Code , which serves as the foundation for food safety regulation across the U.S.
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