Food Safety

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: 

Certified Professional - Food Safety (CP-FS) Credential

Certified Professional - Food Safety (CP-FS) Credential - Chefs in commercial kitchen

Who Should Apply?

CP-FS credential holders may be employed in any retail food environment — as a quality assurance or quality control manager, facility manager, food-safe chemical supplier, or in a more traditional food safety position such as a regulatory inspector/investigator. CP-FS holders are able to conduct facility plan reviews, evaluate hazard analysis and critical control points (HACCP) plans or other risk-based food safety programs, understand the causes and prevention of foodborne illnesses, and analyze and implement sanitation standard operating procedures for safety and effectiveness.

Apply now

Eligibility Requirements

  • Degree Track
    • Bachelor’s degree, or equivalent
  • Experience Track
    • Associate’s degree and 4 years of experience, and successful passage of the CPFM, FSMCE, or ServSafe exam
    • High School Diploma and 5 years of experience, and successful passage of the CPFM, FSMCE, or ServSafe exam

This information is a brief overview of the eligibility requirements. For complete details, please see the Candidate Information Brochure (CIB) for more information.

Price

Member: US $260

Non-member: US $405

APPLY NOW

CP-FS Credential Exam and Application

Candidate Information Brochure (PDF)

 


A Professional Credential From NEHA

NEHA developed the CP-FS credential to meet the growing need for professionals who have specialized knowledge and training in the protection and safety of food. The importance of food safety is recognized along the continuum of training from food handler to food safety manager, and the next step for professionals who want to advance their careers in food safety is obtaining the CP-FS credential.

The CP-FS credential is designed for individuals within the public and private sectors who have prior food safety experience, and it integrates food microbiology, HACCP principles, and regulatory requirements to validate problem solving and knowledge expertise using real-world examples. This prestigious credential is well respected throughout the industry, and is highly valued by employers when hiring food safety professionals.

As an impartial, third-party endorsement of an individual’s professional knowledge and experience, a credential stands in support of a candidate’s resume and professional references. It serves as verification that a professional has achieved a baseline level of competency in his or her subject matter. Food safety professionals must understand local, state, national, and global regulations that affect their facility operations. The benefit of obtaining a nationally recognized credential is the transferability across state lines, and the requirement for continuing education to maintain the credential ensures that the professional is up-to-date on the most recent changes affecting the industry.

EH Topics: 

Certified in Comprehensive Food Safety (CCFS) Credential

Certified in Comprehensive Food Safety (CCFS) - Woman with clipboard

A Professional Credential From NEHA

NEHA has been training professionals in food safety since 1937 as part of the knowledge and skills required of Registered Environmental Health Specialists/Registered Sanitarians (REHS/RS). NEHA’s well-grounded history in food safety means our standards are high and that individuals with a NEHA credential have mastered a body of knowledge and acquired practical experience to perform relevant work responsibilities.

As an impartial, third-party endorsement of an individual’s professional knowledge and experience, a credential stands in support of a candidate’s resume and professional references. It serves as verification that a professional has achieved a baseline level of competency in his or her subject matter. Food safety professionals must understand local, state, national, and global regulations that affect their facility operations. The benefit of obtaining a nationally recognized credential is the transferability across state lines, and the requirement for continuing education to maintain the credential ensures that the professional is up-to-date on the most recent changes affecting the industry.

Stand Out in the World of Food Safety

The Food Safety Modernization Act has recast the food safety landscape adding to the arsenal of required knowledge for those involved in any aspect of the food supply chain. The National Environmental Health Association’s (NEHA’s) Certified in Comprehensive Food Safety (CCFS) credential is a mark of distinction for more seasoned food safety professionals who aim to demonstrate expertise in the manufacturing and processing areas, whether in a regulatory/oversight role or in a food safety management or compliance position within the private sector.

Hunger for Knowledge

Upon successfully passing the exam, the CCFS credential holder is prepared to manage and evaluate food safety plans in food manufacturing and processing facilities to assure a safe food supply for consumers. They are accomplished in understanding and implementing preventative controls, conducting risk assessments, observing and training staff, assessing the physical facility, and assuring corrective measures are applied to control hazards and prevent foodborne illness. With today’s complex global food supply, ensuring the safety of the supply chain requires collaboration between retail, manufacturing, and food service distribution companies, as well as others. NEHA’s involvement with policy and these types of collaborations in the food industry occurs on many levels and ensures that the food safety credentials it offers serves professionals who work in a variety of settings, is relevant to their jobs, and remains current to keep pace with frequent changes in the industry.

 

CCFS Credential Exam and Application

CCFS Credential Candidate Information Brochure (PDF)

 

EH Topics: 

Verification Times Two: How Do Food Managers Verify Food Safety

As food safety professionals, we have used traditional observational inspection techniques to evaluate a food operation's procedures and training during inspections. Until now, there has not been a clear method for evaluating the verification component of an operation’s food safety systems. This session will engage you in the discovery of FBI risk factors through the use of new behavioral-based food safety interview tools. You'll compare the snapshot observational approach to the discussion/interview approach. Explore how you can integrate these techniques into your daily inspections.

Using Underreporting Estimates to Mobilize the Development of Targeted, Proactive Food Safety Policy

Public health policy targeting populations at greatest risk can be used to significantly reduce the burden of foodborne disease. This study calculated incidence rates, disability adjusted life years, and quality adjusted life years estimates for salmonellosis and campylobacteriosis, adjusted for underreporting. Investigators then looked at how these measures of disease burden can contribute to the policy debate on the public health significance of foodborne disease.

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