CCFS Credential Brochure

The benefit of obtaining a nationally recognized credential is the transferability across state lines and the requirement for ongoing continuing education hours. Find out more if the CCFS is right for you: www.neha.org/credential/ccfs.html 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. CCFS Content Curriculum The CCFS credential not only helps one to prove competency and capability throughout the food manufacturing and processing environment, but also demonstrates to one’s community and employers that the individual is competent, properly trained, and equipped to carry out his or her duties. To sit for a credential exam an individual must possess certain requirements — a set level of education, experience, or a combination of both. The CCFS identifies seven different content areas in which a credential holder must demonstrate having knowledge and skill: 1. Evaluating food facilities and equipment 2. Managing the food flow 3. Preventing contamination and adulteration 4. Ensuring regulatory compliance 5. Managing adverse events 6. Managing food defense 7. Managing the sample collection program

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