Food Safety

CCFS Credential Review Course

Certified in Comprehensive Food Safety (CCFS) Credential Review Course

Monday, November 16 - Tuesday, November 17 from 8 am – 5 pm
Schaumburg, Illinois at the Food Safety Consortium

The CCFS is a strong core credential for food safety professionals interested in participating in the oversight of human food production, processing, and manufacturing for the US and global consumer. The CCFS provides a strong foundation in hazard identification and risk assessment, introduces preventive controls concepts in conjunction with other hazard mitigation tools and strategies, and outlines the requirements necessary to verify food safety systems are operating as intended. It has been designed to meet the increasing need for comprehensive knowledge and training resources focused on the prevention of food safety breaches at production and manufacturing facilities in the US and abroad. The credential course will cover exam content areas as described in the job task analysis. The course utilizes different learning modalities from critical thinking exercises to small group breakouts and videos to reinforce the participants’ learning experience.

Cost: $699 (USD). Includes the Certified in Comprehensive Food Safety (CCFS) Manual   a $179 value.




Certified in Comprehensive Food Safety (CCFS) Credential Exam

Credential Exam will be held on Wednesday, November 18th. 

Separate application and exam fee required. $245 member/$390 nonmember. Deadline to apply to take the exam is October 16, 2015.

CCFS Credential Exam Information

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CP-FS Credential Review Course

Certified Professional – Food Safety (CP-FS) Credential Review Course

Monday, November 16 - Tuesday, November 17 from 8 am – 5 pm
Schaumburg, Illinois at the Food Safety Consortium

This two-day refresher course is designed to enhance your preparation for the NEHA CP-FS credential exam. Participants are expected to have prior food safety knowledge and training equal to the eligibility requirements to sit for the CP-FS exam. The course will cover exam content areas as described in the job task analysis. The instructor will be available during and after the course for questions. 

Cost: $699 (USD). Includes the CP-FS Manual, a $179 value.



Certified Professional – Food Safety (CP-FS) Credential Exam

Credential Exam will be held on Wednesday, November 18th. 

Separate application and exam fee required. $245 member/$390 nonmember. Deadline to apply to take the exam is October 16, 2015.

CP-FS Credential Exam Information

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Food Safety Consortium

 The Food Safety Consortium conference is a summit meeting of Food Safety and Quality Assurance (FSQA) industry experts and government officials.  The agenda is comprised of individual presentations, "Ask The Experts" discussion groups, workshops and training programs running concurrently, coupled with overarching plenary sessions paired with a table-top exhibition.

FDA Basics Webinar: Bad Weather Basics

Knowing the proper food and water safety precautions to take during bad weather events is an important part of being prepared.

Join FDA and NOAA experts to learn action steps you can take to prepare for weather emergencies and prevent foodborne illness.

Date: Monday, August 31, 2015

Time: 11:00 a.m. EST

Featured Speakers: Ann Taubenheim, PhD, CFSAN Office of Analytics and Outreach, Chief, Education and Outreach Branch and Chris Maier, BS, NOAA National Weather Service, National Warning Coordination Meteorologist

Epi-Ready Audiences

The standard Epi-Ready workshop is designed for environmental (EH) and public health (PH) professionals working in city, county and tribal agencies and/or State Environmental Protection, Health and Agriculture Departments. Past attendees have ranged from new hires to staff with more than 30 years of experience working in food safety and foodborne illness investigations.

The training can also be appropriate for individuals from industry or consultants that collaborate in foodborne disease outbreak investigations. Below are several versions of Epi-Ready to suit different audiences:

For Retail Food Industry

NEHA has also developed a 1 day training, Industry Foodborne Illness Investigation Training and Recall Response (I-FIIT-RR), for industry professionals. Training includes the steps in a foodborne illness outbreak investigation and recall response, and industry's role in reducing the individual and economic impact of foodborne illness. Please contact Elizabeth Landeen, for more information on I-FIIT-RR.

For Rapid Response Teams

In collaboration with US Food and Drug Administration:   NEHA, in cooperation with FDA Office of Partnerships, has expanded Epi-Ready to a three-day training to include content to meet FDA’s goals and objectives for Rapid Response Teams.  Between 2009 and 2014, NEHA has coordinated twenty-two workshops and delivered the training to over 800 state and federal partners in foodborne illness response.

For Integrated Centers of Excellence in Food Safety

In collaboration with the Centers for Disease Control and Prevention and its Integrated Centers of Excellence in Food Safety:  The five Centers (Colorado, Florida, Minnesota, Oregon, and Tennessee) serve as resources for local, state, and federal public health professionals who respond to foodborne illness and outbreaks.  NEHA is assisting with the coordination of several regional Epi-Ready trainings in 2015 -2016.   

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Building Capacity: Embracing a Unified Brand Builds Capacity for Health Departments

The use of letter grades, colored placards, or a numbered score is seen across the country to convey to restaurant patrons information on how safe and clean a restaurant is (i.e., the findings of the local health department's inspection of the facility). This column goes beyond exploring this practice or its efficacy—it explores how local health departments go about developing such programs and if unnecessary staff and resources are being consumed by such projects.

Characteristics of Noncompliant Food Handling Establishments and Factors That Inhibit Compliance in a Regional Health Authority, Jamaica

The Jamaican food safety regulatory framework is embodied in the Public Health Act of 1974 with public health inspectors/environmental health officers (PHIs/EHOs) empowered with its enforcement. The North East Regional Health Authority (NERHA) has consistently faced challenges in achieving national certification targets for food-handling establishments (FHEs). The aim of the authors’ study was to identify and describe noncompliant FHEs and to identify factors influencing their noncompliance. FHEs (N = 248) were randomly selected and each owner/operator targeted for interview.

Certified Professional Food Manager

Becoming a Certified Professional Food Manager

NEHA offers many resources to help you become a Certified Professional Food Manager. The course material can be learned in a classroom with a NEHA Food Safety Instructor, by reading the textbook, or online.

Certified Professional Food Manager - Updated to the 2017 FDA Food Code

NEHA's Professional Food Manager, Sixth Edition supplies culinary and hospitality professionals and students with the knowledge they need to pass the Conference for Food Protection/ANSI-approved exam. This textbook provides the food protection manager with everything they need to ensure the continued successful execution of food safety best practices in the workplace. The Sixth Edition is updated to the 2017 FDA Food Code and can help those who want to become certified.



Find a Food Safety Instructor

NEHA’s Food Safety Training program maintains a network of hundreds of Registered Food Safety Instructors spread throughout the globe that provide training and assist us in protecting public health. NEHA Instructors work in health departments, schools, college, universities, military installations, restaurants, hotels, as independent consultants, and in other sectors related to food safety.

NEHA certified trainers must pass a CFP-ANSI exam or possess a REHS/RS or CP-FS credential. 

Food Safety Instructor Directory

Ready to be Certified?

For more information please contact Trisha Bramwell,, 303.802.2166

To take the Professional Food Manager exam in your area, please find a local Proctor.

If you are with Le Cordon Bleu and need a copy of your certificate, please contact Prometric at 1.800.624.2736
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