Food Safety

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: 

Iowa Environmental Health Assoc. Fall Conference

The IEHA Fall Conference is a must-attend event for every Environmental Health Professional / Sanitarian in Iowa. Attendees will have the opportunity to hear from and network with national, regional, state and local experts in Environmental Health and reconnect with friends and colleagues as you attend the numerous sessions, exhibits, and the evening networking event.

Vince Radke, NEHA President, and Kim Carlton, Region 4 Vice-President, will be in attendance representing NEHA. Vince Radke will give keynote and plenary session presentations.

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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