Food Safety

Consumers to Chefs: Food Safety Education Matters

At this seventh in a series of conferences sponsored by the non-profit Partnership for Food Safety Education, we’ll explore influences on consumers, the way to affect behavior change, and the way forward to better engaging everyone in modeling proper food preparation and hand hygiene practices. 

To plan attendance into your org budget, we estimate cost at about $900 for two nights at the hotel and early bird conference registration. 

http://cfsec2019.fightbac.org/

Professional Food Manager Online Course

Professional Food Manager Online CourseThe Professional Food Manager Online Course - Now Available

The NEHA Professional Food Manager Online Course is designed to enable individuals in the food industry to describe science-based procedures needed for food safety and protection. The program will teach you about food safety hazards, explain how to control those hazards, and summarize personal hygiene, safe food handling, the flow of food through a facility, and the basics of pest control. This course enhances knowledge and understanding, thus promoting the practice of food safety and protection.

Course Overview

Contains streamlined, validated content by NEHA subject matter experts to support the education of food managers

Provides the knowledge needed for culinary and hospitality professionals to pass accredited food manager exams

Aligns with American Culinary Federation Education Foundation (ACFEF) Required Knowledge and Skills Competencies for Sanitation standards

Has been successfully used by tens of thousands of food managers and soon-to-be managers

REGISTER TODAY

 


Preview NEHA's Professional Food Manager Online Course


For more information, please contact Trisha Bramwell, tbramwell@neha.org, 303.802.2166

EH Topics: 

FD 312: Special Processes at Retail

This is a two-day instructor-led course that covers types of food preparation at retail that would require a variance and a HACCP plan for compliance. The topic areas include the principles of HACCP, ROP, sprouting operations, fresh juice, drying, smoking, curing and fermenting of meat, poultry, game and fish products, other fermentations such as Kimchee and Kombucha, and shellfish tanks.

This course is provided on behalf of the FDA.

There are two separate events, May 1-2 and May 3-4.

FD 312: Special Processes at Retail

This is a two-day instructor-led course that covers types of food preparation at retail that would require a variance and a HACCP plan for compliance. The topic areas include the principles of HACCP, ROP, sprouting operations, fresh juice, drying, smoking, curing and fermenting of meat, poultry, game and fish products, other fermentations such as Kimchee and Kombucha, and shellfish tanks.

This course is provided on behalf of the FDA.

There are two separate events, May 1-2 and May 3-4.

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