CP-FS Study Guide 2010 Edition
This new study guide based on the 2009 Food Code is designed not only to assist students in preparing for the
NEHA Certified Professional in Food Safety (CP-FS) credential exam, but also as a valuable reference tool for public health departments, Quality Assurance professionals, inspectors and anyone else needing a solid tool which covers the requirements and expectations of the US FDA Food Code. It may be purchased individual or as part of the CP-FS Study Guide Package and/or the CP-FS Online Review course.
2010 / 213 pages / spiral bound with waterproof vinyl cover
$89/members / $109 non-members
For ordering or more information, contact send me an email at rbaker@neha.org
Detailed information
NEHA – A Preparation Guide for the Certified Professional of Food Safety (CP-FS) Examination
National Environmental Health Association Education and Training – 2010
Table of Contents
Introduction
Chapter 1 – Causes and Preventions of Foodborne Illness
Chapter 2 – Hazard Analysis and Critical Control Points
Chapter 3 – Cleaning and Sanitizing
Chapter 4 – Facility and Plan Review
Chapter 5 – Pest Control
Chapter 6 – Inspections
Chapter 7 – Food Sampling
Chapter 8 – Legal Aspects of Food Safety
Appendix A – Food pH Values
Appendix B – Symptoms of Foodborne Illness
Appendix C – Food Facility Design Checklist
Appendix D – Factors Influencing Microbial Growth
Appendix E – Microbial Hazards Relating to TCS Foods
Glossary
