Food Safety

Program Plan

NEHA Professional Food Handler Certificate Program Plan

Since 1937, the National Environmental Health Association (NEHA) has been the national organization that represents professionals who work in the environmental health and protection (EH&P) disciplines. NEHA’s mission is to advance the EH&P professional for the purpose of providing a healthful environment for all. This mission is consistently carried out through the association’s many education and training programs. Additionally, NEHA currently has over 5,000 members spread across the globe who have a strong sense of commitment to and experience in practical community problem-solving, training and education.

Those who benefit from NEHA’s services include individuals working in the private and public sectors with the majority of its membership working in state and local health. With NEHA’s state, national and world-wide affiliates and technical sections, Annual Education Conference (AEC) & Exhibition, Journal of Environmental Health (JEH), credentialing department, food safety training, research and development (R&D) programs, and various training and education programs and partnerships, NEHA understands and provides assistance to advance the needs and issues that surround Environmental and Public health. NEHA’s background and organizational capabilities demonstrate why NEHA is uniquely positioned as a vital organization for resources, education and training oversight.

NEHA’s Food Safety Training department develops manager and food handler training materials—currently based on the 2013 FDA Food Code.   In addition to the textbooks, PowerPoint presentation, trainer activity guide, and food establishment reference documents, NEHA has a network of registered trainers and proctors throughout the U.S. NEHA’s materials and courses successfully prepare food safety managers to pass any of the three American National Standards Institute (ANSI)- Conference for Food Protection (CFP) nationally accredited certification examination programs. NEHA’s trainers must demonstrate food safety knowledge and have experience training or teaching as well as experience in the food industry. A NEHA trainer must also have passed an ANSI-CFP accredited food safety manager examination or hold a NEHA CP-FS credential.

NEHA’s Mission is "to advance the environmental health and protection professional for the purpose of providing a healthful environment for all."

In pursuit of its mission, NEHA sponsors a variety of Certificate programs. Today, the association offers four Certificate programs: the Food Handler, the Food Protection Manager, the HACCP Handler, and the HACCP Manager.

The NEHA food safety training programs have been designed for individuals working in a food facility to increase awareness of food safety hazards, learn how to control those hazards, and understand personal hygiene, handling food safely, the flow of food through a facility, and the basics of pest control.  NEHA’s courses enhance your knowledge and understanding, thus promoting the practice of food safety and protection.  The advantages of NEHA’s Certificate Programs are the nationwide recognition and reputation of NEHA, the consultation of food safety experts within NEHA’s membership, and the continual update of food safety information based on the ongoing assessment of the dynamic food safety field.


NEHA Professional Food Handler Certificate Program Plan (PDF)

EH Topics: 

Knowledge and Food Handling Practices of Nurses in a Tertiary Health Care Hospital in Nigeria

Food safety in hospitals is important to protect patients whose immunity may be compromised by their illness. The safety of food served to patients is dependent on its handling acquisition of raw food items, to preparation, packaging and distribution. The study described in this article assessed the knowledge and food handling practices of nurses in the food chain to patients in the hospital wards. The mean age of respondents was 33.7±9.3 years and 180 (56.6%) had worked in the hospital for 1–5 years.

A Step Towards Improving Food Safety in India: Determining Baseline Knowledge and Behaviors Among Restaurant Food Handlers in Chennai

With the establishment of the Food Safety and Standards Authority of India (FSSAI) and new food safety regulations, a precedent has been set to prevent foodborne illness in India. The objective of the authors’ study was to identify knowledge gaps among food handlers in Chennai, Tamil Nadu, to establish priorities for future intervention. A 44-question survey was administered to 156 food handlers at 36 restaurants in Chennai between April and June of 2011.