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 Course

The Professional Food Manager Online Course prepares people working in the food and beverage industries with the knowledge needed to pass the ANSI/CFP-approved Certified Professional Food Manager exam.

Preview NEHA's Professional Food Manager Online Course

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Professional Food Manager Online Course Overview

  • Provides the knowledge needed for culinary and hospitality professionals to pass accredited food manager exams.
  • Equivalent to a two-day in-person training course, but can be taken at your own pace.
  • Certified Professional Food Handlers who are ready to take the next step and become Certified Professional Food Managers will learn everything they need to know in this course.

 Please contact Trisha Bramwell, tbramwell@neha.org, 303.802.2166 for more information.

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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