The Division of Corrections announced Wednesday it is helping fund crisis intervention teams focused on de-escalating incidents involving inmates with mental illness. The division will use money from a National Institute of Corrections grant, which it applied for last year. An initial class of correctional officers will receive 40 hours of intensive training on the signs of mental illness and de-escalation procedures. It is based on the Memphis Model, which emphasizes partnerships with mental health community and law enforcement to create training programs for officers. The Memphis Police Department, mental health professionals and University of Memphis personnel created the model as a follow-up to a 1988 fatal shooting of a man with mental illness by a city police Health and Safety Training officer. Less than 3,000 local and regional programs nationwide. The safe resolution of incidents involving inmates with some type of mental crisis or emotional disturbance is an area of emphasis for the team that is leading this initiative, said Deputy Corrections Commissioner Mike Coleman in a news release. Our goal is to provide a safer way to resolve these incidents for everyone involved. The prison system will also provide correctional officers and staff with mental health first aid training developed by the National Alliance for the Mentally Ill. The training began in March. The training class will also include correctional officers with the Regional Jail and Correctional Facility Authority.
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As an example, look at the state of Connecticut where House Bill 5295 stipulates that all the state's restaurants and their employees must undergofood allergen awareness training. Meanwhile, in Illinois, another bill (HB 2510) would require all food service businesses there to retain at least one certifiedfood allergen-trainedmanager at all times during restaurants' hours of service. Across the nation, health officials are joining the trend as well. Many have already undergone training to heighten their expertise around food allergens and best practices,relative to gluten-free and operationally safe best practices for food service. Much like when menu labeling requirements took effect at the state and county level, most governmental jurisdications these days are well aware that national legislation often follows the path that smaller areas' lawmakers have taken. So look around. What are the leaders doing? In the U.S., Michigan was one of the first states to pass allergy training legislation, with the passage of Senate Bill 0730 in September 2015. That requires that all food service establishments have at least one manager fully allergen-trained and certified by an American National Standards Institute-accredited program. Like Montgomery County, Michigan has set the direction that others will soon follow. They got started early and analyzed what types of education wasout there and, as a result, are fully prepared for the changes that will begin this summer around safer, allergen-aware operations.