Food Safety

CP-FS Online Review Course

Online Credential Review Course: CP-FSCourse Overview:

The Certified Professional–Food Safety (CP-FS) online review course has been developed by industry experts from across the various food safety disciplines to provide participants with the knowledge and skills necessary to help 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. 
 

Who Should Take the Course?

This course is designed to help candidates prepare for the National Environmental Health Association’s CP-FS credential examination. 
 

Course Objectives:

Upon completion of the course, participants will know and understand:

  • Causes and prevention of foodborne illness
  • HACCP plans and active managerial control
  • Cleaning and sanitizing
  • Conducting facility plan reviews
  • Pest control
  • Risk-based inspections
  • Sampling food for laboratory analysis
  • Food defense
  • Responding to food emergencies and foodborne illness outbreaks
  • Legal aspects of food safety

Evaluation Process:

At the end of the course, there is a practice exam that consists of 50 multiple-choice questions pulled from a test battery of 165 questions to help participants confirm their understanding of course content and help prepare for the written exam. Test questions are randomly selected from a test bank, making each test unique. Participants can retake the final test up to three times. 
 

Course Duration:

This online course made up of 40 self-paced lessons. Participants may leave the course at anytime and can resume where they left off. Total course duration depends on individual learning styles and prior knowledge of the subject matter. 
 

About the CP-FS exam

The written exam consists of a total of 120 multiple-choice questions. Candidates are given a total of two (2) hours to complete the written exam. Below is an outline of the eight (8) different content areas the examination covers and the percentages allotted to each of those areas:

A) Developing Food Safety Policies, Procedures, and Training - 20.00%          
B) Assessing Food Safety - 33.33%          
C) Reviewing Establishment Plans - 10.00%
D) Investigating Foodborne Illness - 15.00%
E) Performing Recall Activities - 6.67%
F) Managing Food Defense Practices - 6.67%
G) Responding to Emergencies - 8.33%

Price:

$189.00 USD (Member), $239.00 USD (Non Member)

 

Register for Online CP-FS Review Course

EH Topics: 

GHS Training for US Workers

GHS Training for US WorkersCourse Overview:

OSHA has revised its Hazard Communication Standard to include new GHS labeling elements and a GHS standardized format for Safety Data Sheets (formerly known as Material Safety Data Sheets). This course introduces workers to the GHS and provides them with the information necessary to readily locate information about workplace chemicals, as found on GHS product labels and on the new SDSs.

Who Should Take the Course?

This course is designed for U.S. workers who have the literacy skills required to read and understand print material.

Course Objectives:

Upon completion of the course, participants will be able to:

  • Understand what the GHS is and why it is being adopted by the United States
  • Identify and describe each of the 6 required elements of a GHS product label
  • Know what type of information is found in each of the 16 sections of a SDS

Evaluation Process:

At the end of the course, there is a test. To confirm their understanding of course content, participants must successfully complete the test. Participants that do not achieve 100% can review the content and re‐take the test as many times as necessary. Test questions are randomly selected from a test bank, making each test unique. 

Upon successfully completing all modules, there is a printable certificate for your records.

Course Duration:

This online course is self‐paced. Participants may leave the course at anytime and can resume where they left off.The duration will depend on individual learning style and prior knowledge of the subject matter. Most participants will complete the course in less than 30 minutes

Price: 

$29.00 (USD), Bulk dicsounts available.

 

REGISTER FOR ONLINE TRAINING

 

EH Topics: 

GHS Training for Managers and Supervisors

 

GHS Online Training Course Overview:

GHS Training for Managers and Supervisors introduces the GHS, identifies implementation deadlines, and details the revisions to OSHA’s Hazard Communication Standard, focusing on the new product label elements and SDS format.

Who Should Take the Course?

This course is designed for managers and supervisors. 

Course Objectives: The course is presented in 3 modules. Upon completion of the training, participants will:

  • Recognize the positive impacts the GHS will have for U.S. workplaces
  • List the implementation deadlines, including the requirement to train workers about GHS product labels
  • and the new SDS format by December 2013
  • Have a general understanding of the GHS classification system for chemicals
  • Know the 6 required elements of a GHS product label
  • Understand each of the 9 GHS pictograms
  • Know what types of information are found in each of the 16 sections of an SDS

Evaluation Process:

At the end of each module, there is a test. Participants must successfully complete the test before continuing to the next module. Participants that do not achieve 100% can review the module content and try as many times as necessary to advance and complete the course. Test questions are randomly selected from a test bank, making each test unique. 

Upon successfully completing all modules, there is a printable certificate for your records.

Course Duration:

This online course is self-paced. Participants may leave the course at anytime and can resume where they left off. The duration will depend on learning style and prior knowledge of the individual participant. Most participants will complete the course in less than 1 hour

Price: 

$79.00 (USD), Bulk dicsounts available.

 

REGISTER FOR ONLINE TRAINING

 

EH Topics: 

HACCP Basics for the Bottled Water Processors

 

HACCP Basics for the Bottled Water Processors: Self Paced Computer TrainingCourse Overview:

HACCP Basics for Bottled Water Processors is an online, self-paced course on the HACCP System and its prerequisites. The course focus is on the HACCP method to prevent unwanted hazards from being introduced into your bottled water operations. The course is recognized and accredited by the International HACCP Alliance.

Who Should Take the Course?

  • Food safety personnel;
  • HACCP Team Members;
  • Quality Control and Assurance personnel;
  • Production managers and staff;
  • Anyone who is a food safety trainer or auditor.

Course Objectives:

The course curriculum consists of 11 modules covering topics on meeting government, industry, and auditor requirements for the development of a working HACCP plan, including Good Manufacturing Practices as well as the Food Safety Modernization Act. 

Course Structure:

  1. Module 01 - What is HACCP?
  2. Module 02 - How Big of a problem is Foodborne Illness? Who is at Risk for Foodborne Illness?
  3. Module 03 - Hazards covered in 'HAZARD ANALYSIS AND CRITICAL CONTROL POINT'
  4. Module 04 - Which illnesses can result from eating contaminated foods?
  5. Module 05 - What conditions do pathogens need to survive and grow in foods?
  6. Module 06 - HACCP - The Overview
  7. Module 07 - HACCP Prerequisites - The Foundation to Build On
  8. Module 08 - Developing your HACCP PLAN
  9. Module 09 - HACCP Principles 1-2-3 Hazard Analysis, Critical Control Points, Critical Limits
  10. Module 10 - HACCP Principles 4-5-6 Monitoring, Corrective Actions, Verification
  11. Module 11 - HACCP Principle 7 Record Keeping, Training and Audits

Evaluation Process:

At the end of each module, there is a test. Participants must successfully complete the test before continuing to the next module. Participants that do not achieve 80% can review the module content and try as many times as necessary to advance and complete the course. Test questions are randomly selected from a test bank, making each test unique. 

Upon successfully completing all modules, there is a printable certificate for your records.

Course Duration:

Approximately 1 to 1.5 hours per module including testing.

Price: 

$219.99 (USD), Bulk dicsounts available.

 

REGISTER FOR ONLINE TRAINING

 

EH Topics: 

HACCP for Food Handlers

Low Cost Online Training HACCP Food HandlersCourse Overview:

HACCP for Food Handlers provides a quick and effective introduction to key HACCP principles. In less than two hours the course will teach participants about HACCP's history, understanding foodborne illnesses, contamination sources, the types of hazards they might see in the workplace and steps they can take to control them.

Who Should Take the Course?

This course is intended for front line production personnel and HACCP team members.

Course Objectives:

Upon completion participants will gain an understanding of a working HACCP plan and its 7 supporting principles, including how to work as a HACCP team. Participants will also learn about personal hygiene and how good habits can significantly impact food safety which is required by government (FSMA), industry, and auditing bodies. The course introduces food safety regulations, in a simple easy to understand fashion. 

The course curriculum consists of the following 5 modules: 
Module 01 - Introduction to HACCP 
Module 02 - Food Safety 101 
Module 03 - Understanding HACCP 
Module 04 - Pre-requisite programs and supporting documentation 
Module 05 - HACCP Concepts 

Evaluation Process:

At the end of each module, there is a test. Participants must successfully complete the test before continuing to the next module. Participants that do not achieve 80% can review the module content and try as many times as necessary to advance and complete the course. Test questions are randomly selected from a test bank, making each test unique. 

Upon successfully completing all modules, there is a printable certificate for your records.

Course Duration:

Approximately .5  to 1.5 hours per module including testing.

Price:

$69.95 (USD)

 

REGISTER FOR ONLINE TRAINING

 

EH Topics: 

HACCP Managing Food Safety at the Retail Level

Self Paced Online Course: HACCP Managing Food Safety at the Retail LevelCourse Overview:

HACCP: Managing Hazards at the Retail Level is an online, self-paced course on the HACCP System and its prerequisites. The course is designed to meet the requirements for HACCP team and staff training and to provide frontline food safety personnel in restaurants and supermarkets and is accredited by the International HACCP Alliance

Who Should Take the Course?

  • Food safety personnel;
  • HACCP Team Members;
  • Quality Control and Assurance personnel;
  • Production managers and staff;
  • Anyone who is a food safety trainer or auditor.

Course Objectives:

The course curriculum consists of 14 modules covering topics on important concepts and terminology like prerequisite programs, SOP’s, SSOP’S, Critical Limits, Critical Control Points, preventative maintenance, temperature danger zone in a clear concise fashion that anyone can understand. Special emphasis is placed on the Process HACCP approach.

Course Structure: The course is structured into 14 modules which included:

Module 01 - Introduction
Module 02 - Food Safety Hazards
Module 03 - Prerequisite Programs
Module 04 - HACCP Principles
Module 05 - Manufacturing vs. Service Facilities
Module 06 - The Process Approach
Module 07 - Developing a HACCP Plan
Module 08 - Conduct a Hazard Analysis
Module 09 - Determining Critical Control Points
Module 10 - Establishing Critical Limits
Module 11 - Establishing Monitoring Procedures
Module 12 - Developing Corrective Actions
Module 13 - Conducting Ongoing Verification
Module 14 - Record Keeping

Evaluation Process:

At the end of each module, there is a test. Participants must successfully complete the test before continuing to the next module. Participants that do not achieve 80% can review the module content and try as many times as necessary to advance and complete the course. Test questions are randomly selected from a test bank, making each test unique. 

Upon successfully completing all modules, there is a printable certificate for your records.

Course Duration:

This online course is self-paced. Participants may leave the course at anytime and can resume where they left off. The duration will depend on the individual participant and their prior knowledge of the subject matter. On average, the timeline for completion will be between 45 minutes - 1.5 hours per module.

Price:

$219.99 (USD), Bulk dicsounts available.

Register for Online Training

EH Topics: 

HACCP Basics for the Fresh and Fresh-Cut Produce Industry

Course Overview:

HACCP Basics for the Fresh and Fresh-cut Produce Industries is an online, self-paced course on the HACCP System and its prerequisites. The course is designed to assist participants in implementing a legally mandated food safety plan for bringing the safest possible raw vegetables and fruits to market and is accredited by the International HACCP Alliance.

Who Should Take the Course?

  • Food safety personnel;
  • HACCP Team Members;
  • Quality Control and Assurance personnel;
  • Production managers and staff;
  • Anyone who is a food safety trainer or auditor.

Course Objectives:

The course curriculum consists of 12 modules covering topics on meeting government, industry, and auditor requirements for the development of a working HACCP plan, including Good Agricultural and Manufacturing Practices as well as the Food Safety Modernization Act. 

Course Structure: The course is structured into 11 modules which included:

  1. Module 01 - What is HACCP?
  2. Module 02 - How big of a problem is foodborne Illness? Who is at risk?
  3. Module 03 - Hazards covered in HACCP- Hazard Analysis and Critical Control Points
  4. Module 04 - Which illnesses can result from eating contaminated foods?
  5. Module 05 - What conditions do pathogens need to survive and grow in foods?
  6. Module 06 - HACCP - The overview
  7. Module 07 - HACCP prerequisites for agriculture
  8. Module 08 - HACCP prerequisites for processing of produce
  9. Module 09 - Your product and how it flows through your operation
  10. Module 10 - HACCP Principles 1-2-3 Hazard Analysis, Critical Control Points, Critical Limits
  11. Module 11 - HACCP principles 4-5-6 Monitoring, Corrective Actions, Verification
  12. Module 12 - HACCP principle 7 Record Keeping, Training and Audits

Evaluation Process:

At the end of each module, there is a test. Participants must successfully complete the test before continuing to the next module. Participants that do not achieve 80% can review the module content and try as many times as necessary to advance and complete the course. Test questions are randomly selected from a test bank, making each test unique. 

Upon successfully completing all modules, there is a printable certificate for your records.

Course Duration:

This online course is self-paced. Participants may leave the course at anytime and can resume where they left off. The duration will depend on the individual participant and their prior knowledge of the subject matter. On average, the timeline for completion will be between 1-1.5 hours per module.

Price:

$219.99 (USD), Bulk dicsounts available.

Register for Online Training

EH Topics: 

HACCP Basics for Processors and Manufacturers

Online Self Paced HACCP CourseCourse Overview:

HACCP Basics for Processors and Manufacturers is an online, self-paced course on the HACCP System and its prerequisites. The course focus is on the HACCP method to prevent unwanted hazards from being introduced into your manufacturing or processing operations. The course is recognized and accredited by the International HACCP Alliance.

Who Should Take the Course:

  • Food safety personnel;
  • HACCP Team Members;
  • Quality Control and Assurance personnel;
  • Production managers and staff;
  • Anyone who is a food safety trainer or auditor.

Course Objectives:

The course curriculum consists of 11 modules covering topics on meeting government, industry, and auditor requirements for the development of a working HACCP plan, including Good Manufacturing Practices as well as the Food Safety Modernization Act. Course Structure: The course is structured into 11 modules which included:

  1. Module 01 - What is HACCP?
  2. Module 02 - How Big of a problem is Foodborne Illness? Who is at Risk for Foodborne Illness?
  3. Module 03 - Hazards covered in 'HAZARD ANALYSIS AND CRITICAL CONTROL POINT'
  4. Module 04 - Which illnesses can result from eating contaminated foods?
  5. Module 05 - What conditions do pathogens need to survive and grow in foods?
  6. Module 06 - HACCP - The Overview
  7. Module 07 - HACCP Prerequisites - The Foundation to Build On
  8. Module 08 - Developing your HACCP PLAN
  9. Module 09 - HACCP Principles 1-2-3 Hazard Analysis, Critical Control Points, Critical Limits
  10. Module 10 - HACCP Principles 4-5-6 Monitoring, Corrective Actions, Verification
  11. Module 11 - HACCP Principle 7 Record Keeping, Training and Audits

 

Evaluation Process:

At the end of each module, there is a test. Participants must successfully complete the test before continuing to the next module. Participants that do not achieve 80% can review the module content and try as many times as necessary to advance and complete the course. Test questions are randomly selected from a test bank, making each test unique. 

Upon successfully completing all modules, there is a printable certificate for your records.

Course Duration:

This online course is self-paced. Participants may leave the course at anytime and can resume where they left off. The duration will depend on the individual participant and their prior knowledge of the subject matter. On average, the timeline for completion will be between 1-1.5 hours per module.

Price:

$219.99 (USD), Bulk dicsounts available.

Register for Online Training

EH Topics: 

Food Safe Schools Program

NEHA’s Food-Safe Schools (FSS) Program with the support from the U.S. Department of Agriculture, Food and Nutrition Service (USDA/FNS), Kansas State University Center of Excellence for Food Safety Research in Child Nutrition Programs, and other partner organizations is dedicated to improving the health, education, and well-being of young people. Many NEHA members are state and local environmental health (EH) and food safety (FS) regulators whose responsibilities also include school inspections. EH and FS professionals interact with school nutrition/food service professionals before, during, and after inspections and emphasize food safety education as well as following food safety requirements and principles. This role as food safety regulator and educator gives NEHA members a specific and unique connection with schools.

 

Culture of Food Safety

NEHA works with USDA/FNS to collaborate with school nutrition/food service departments to promote food safety practices. EH/FS professionals who conduct school food safety inspections have an opportunity to foster and strengthen their relationship with school nutrition/food service personnel and provide education and resources to promote a culture of food safety.

 

Food-Safe Schools

Food-safe schools take a school-wide approach to food safety, and with the help of partners in the school community, create a culture of food safety. Food-safe schools have two main ingredients.

  • They are built on comprehensive procedures, policies, and plans that address the science of food safety.
  • They address people’s behavior to encourage the use of food safety procedures, policies, and plans.

 

Food-Safe Schools Action Guide: Creating a Culture of Food Safety

The Action Guide will assist schools in: reviewing their current food safety efforts, taking action to build food-safe schools by addressing important areas of food safety, and communicating with the school community to create a culture of food safety. A “culture of food safety” is thinking of the school community’s behaviors and beliefs about food safety. There will be a culture of food safety when food-safe behaviors are second nature to the members of the school community—the school nutrition team, school administrators, teachers, parents, and students—and these behaviors are consistently practiced to help keep students healthy and safe.

 

The Action Guide addresses food safety requirements for the National School Lunch Act, a school food safety program based on HACCP principles, training and education, employee health and personal hygiene, produce safety, managing food allergies, food defense, responding to food recalls, and responding to a foodborne illness outbreak.

 

For more information, please email Programs@neha.org.

 

Food-Safe Schools Program Resources

EH Topics: 

Pages