NEHA Certified Professional – Food Safety (CP-FS) Study Guide (4th Edition) (Hardcover)

$182.99 $229.00

The Certified Professional–Food Safety (CP-FS) Study Guide (4th Edition) is a comprehensive resource developed by NEHA to assist candidates in preparing for the CP-FS credential exam. This study guide, available in a convenient paperback format, offers in-depth content, an examination blueprint, a practice test, and helpful appendices.

The CP-FS Study Guide has been updated to align with the current FDA Food Code and incorporates information and requirements from the Food Safety Modernization Act. It ensures that candidates are equipped with the latest knowledge and regulations in the field of food safety.

Designed by retail professionals, the study guide provides detailed content that covers all the necessary topics for the CP-FS credential exam. It serves as a go-to resource for students of food safety and professionals in both regulatory agencies and the industry.

The CP-FS credential signifies an individual's expertise in ensuring safe food in retail environments. CP-FS professionals play vital roles as quality assurance or quality control managers, facility managers, food-safe chemical suppliers, or regulatory inspectors/investigators. They possess the knowledge and skills to conduct facility and HACCP plan reviews, as well as identify and prevent the causes of foodborne illnesses.

Employers highly value the CP-FS credential when hiring food safety professionals. It is a respected and recognized qualification within the industry, highlighting an individual's commitment to maintaining high standards of food safety.

Take your food safety career to the next level with the CP-FS Study Guide (4th Edition). Prepare thoroughly for the CP-FS credential exam and enhance your knowledge and skills. Order your copy today and join the ranks of esteemed food safety professionals.

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NEHA Certified Professional-Food Safety (CP-FS) Manual (Third Edition) (Hardcover)
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Table of Contents

Causes and Prevention of Foodborne Illness
Hazard Analysis and Critical Control Point (HACCP) Plans
Cleaning and Sanitizing
Facility and Plan Review
Pest Control
Foodborne Illness Outbreaks
Sampling Food for Laboratory Analysis
Food Defense
Responding to Food Emergencies
Legal Aspects of Food Safety
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