NEW! NEHA is proud to offer the Certified Professional – Food Safety (CP-FS) Manual — developed by industry professionals to help prepare candidates for NEHA’s CP-FS credential exam.
National Environmental Health Association (2014)
A CERTIFIED PROFESSIONAL IN FOOD SAFETY (CP-FS) is an individual who possesses the knowledge and skills necessary to ensure safe food in any retail environment—as a quality assurance or quality control manager, a facility manager, a food-safe chemical supplier, or as a regulatory inspector/investigator. The CP-FS is able to conduct facility plan reviews, to evaluate hazard analysis and critical control point (HACCP) plans or other risk-based food safety programs, to understand the causes and prevention of foodborne illnesses, and to analyze and implement sanitation standard operating procedures (SSOPs) for safety and effectiveness.
The CP-FS credential is well respected throughout the industry, and is highly valued by employers when hiring food safety professionals. The Certifi ed Professional–Food Safety manual has been developed by experts from across the various food safety disciplines to help candidates prepare for the CP-FS
credential examination. This book contains science-based, in-depth information about:
Causes and prevention of foodborne illness
HACCP plans and active managerial control
Cleaning and sanitizing
Conducting facility plan reviews
Sampling food for laboratory analysis
Responding to food emergencies and foodborne illness outbreaks
Legal aspects of food safety
358 pages, spiral-bound paperback.
Table of Contents
Causes and Prevention of Foodborne Illness
Hazard Analysis and Critical Control Point (HACCP) Plans
Cleaning and Sanitizing
Facility and Plan Review
Foodborne Illness Outbreaks
Sampling Food for Laboratory Analysis
Responding to Food Emergencies
Legal Aspects of Food Safety
Appendix A: pH Values of Selected Foods
Appendix B: Foodborne Illness–Causing Agents in the U.S.
Appendix C: Food Facility Design Checklist
Appendix D: Factors Influencing Microbial Growth
Appendix E: Analysis of Microbial Hazards in TCS Foods
Appendix F: Calibrating a Thermometer
Proper Hand Washing Technique
CP-FS Review Quiz