What Makes Our Food Safety Resources Better?
- We work closely with health departments to stay informed about food safety trends so you receive the most up-to-date effective training on the market. In fact, many NEHA food safety instructors are health inspectors. Who better to train you than the inspection experts? Visit the Education and Training page to learn about becoming a food safety instructor.
- We listen to your needs, whether you're looking for food safety books for employees, want to create an internal training program, or are looking to provide certification/recertification for food managers and food handlers, we provide the best training and materials and offer discounts for large orders.
- We have recognized that food safety is a significant commitment on everyone's part, and are dedicated to protecting consumer health.
- If you are already a Trainer and would like to become a Proctor click here.
Ways to receive your Food Safety Manager Certification Exam
In the classroom by contact a Trainer/Proctor in your area.
ProctorU a remotely-Proctor exam from your laptop at home for $80.00 through NRFSP.
Purchasing the Professional Food Manager Online course Self-study and locating a testing center.
For questions contact firstname.lastname@example.org or by calling 303.802.2147
Professional Food Manager Online
The Professional Food Manager course is available online. Brand new graphics, design, and videos. Includes assessments and knowledge checks to prepare for the exam. Learn more about the online course or register below. The online course and Professional Food Manager book are available for purchase as a bundle in English and Spanish.
Professional Food Manager Practice Exam
Professional Food Manager
For any foodservice operation to manage its risk effectively, managers must learn basic food safety principles, apply that information on the job every day, and pass a Conference for Food Protection/ American National Standards Institute (CFP/ANSI)-approved examination.
NEHA's Professional Food Manager, Sixth Edition supplies culinary and hospitality professionals and students with the knowledge to pass the CFP/ANSI-approved exam while helping to ensure the continued successful execution of food safety best practices in the workplace. It is updated to the 2017 FDA Food Code.
Learn more about becoming a Certified Professional Food Manager.
Professional Food Handler
NEHA's Professional Food Handler textbook provides food handlers access to essential knowledge and understanding of fundamental food safety practices that they need to carry out their work safely.
This book presents all the essential microbiological and technical food safety principles in ways that are easy to read, understand, and retain. In addition to containing fundamental food safety practices, the book also includes informative graphics that assist readers in retaining the information.
Professional Food Handler Online Certificate Course
Professional Food Handler is available as an online course. This course is ANSI certified and updated to the 2017 FDA Food Code. It is a two-hour course, includes an online assessment, and consists of seven modules. The Professional Food Handler Certificate is available upon completion and passing of the exam.
HACCP Online Courses
NEHA offers online HACCP courses for a number of different industries.
Online courses include:
Basics for the Fresh and Fresh-Cut Produce Industries
Basics for Bottled Water Processors
HACCP for Food Handlers
Basics for Processors and Manufacturers
Managing Food Safety at the Retail Level
HACCP: Managing Food Safety Hazards
HACCP: Managing Food Safety Hazards at the Retail Level provides a roadmap for writing and implementing a food safety management system based on hazard analysis and critical control point (HACCP) principles. Prepares readers to take the NEHA Certified HACCP Manager exam. Study reference for NEHA's CP-FS exam.
Online HACCP courses also available at nehahaccp.org.
HACCP for Processors: A Step-By-Step Guide
Food safety is everyone’s concern—especially facilities that produce, manufacture, distribute, ship, or import food products. Hazard analysis and critical control point (HACCP) principles are required for many of these operations. HACCP for Processors: A Step-By-Step Guide provides you with the necessary knowledge for understanding, writing, and implementing a food safety management system based on HACCP principles. This comprehensive textbook is designed to teach the principles of HACCP and also to be a valuable reference book for your food safety library. It can be used on its own or in conjunction with NEHA’s online HACCP course.
Certified Professional – Food Safety Manual
NEHA’s Certified Professional–Food Safety manual was developed by experts from across the various food safety disciplines to help candidates prepare for the updated CP-FS credential examination.
This 360-page manual contains science-based, in-depth information about the causes and prevention of foodborne illness, HACCP plans and active managerial control, cleaning and sanitizing, pest control, risk-based inspections, sampling food for laboratory analysis, food defense, responding to food emergencies and foodborne illness outbreaks, conducting facility plan reviews, and the legal aspects of food safety.
Certified in Comprehensive Food Safety (CCFS) Manual
The CCFS Study Guide has been carefully developed to prepare candidates for the CCFS exam and deals with the information needed to perform effectively as a CCFS. This guide was developed by industry professionals and covers topics that help to ensure food safety in the manufacturing/processing industries.
- Over 3,300 EH and PH professionals have been trained
- 75 workshops have been conducted in 33 states
- Attendees represent all 50 states, plus international attendance from China, Japan, Saudi Arabia, Jamaica and Guam
- Recipient of the 2008 Food Safety Leadership Award from NSF International
Continuing Education Hours
Continuing Education through NEHA
Epi-Ready has been approved for Continuing Education through NEHA. Learn how to receive credit here.
Continuing Education through CDC
ORIGINATION DATE: October 17, 2016
RENEWAL DATE: October 17, 2018
EXPIRATION DATE: October 17, 2020
The training (identified on the CDC training website as RP2784: Epi Ready Team Training: Foodborne Illness Response Strategies) has also been approved by CDC for Continuing Medical Education (CME), Continuing Nursing Education (CNE), International Association for Continuing Education and Training (IACET) CEUs and Certified in Public Health (CPH) recertification credits as follows:
- CME activities with Joint Providers: This activity has been planned and implemented in accordance with the Essential Areas and policies of the Accreditation Council for Continuing Medical Education through the joint providership of the Centers for Disease Control and Prevention and National Environmental Health Association (NEHA).The Centers for Disease Control and Prevention is accredited by the (ACCME®) to provide medical education for physicians. Physicians should claim only the credit commensurate with the extent of their participation in the activity. The Centers for Disease Control and Prevention designates this live activity for a maximum of 13.25 AMA PRA Category 1 Credits™.
- CNE: The Centers for Disease Control and Prevention is accredited as a provider of Continuing Nursing Education by the American Nurses Credentialing Center's Commission on Accreditation. This activity provides 13.2 contact hours.
- CEU: The Centers for Disease Control and Prevention is authorized by IACET to offer 1.3 CEU's for this program.
- CPH: The Centers for Disease Control and Prevention is a pre-approved provider of Certified in Public Health (CPH) recertification credits and is authorized to offer 14 CPH recertification credits for this program. CDC is an approved provider of CPH Recertification Credits by the National Board of Public Health Examiners. Effective October 1, 2013, the National Board of Public Health Examiners (NBPHE) accepts continuing education units (CEU) for CPH recertification credits from CDC. Please select CEU as your choice for continuing education when registering for a course on TCEOnline. Learners seeking CPH should use the guidelines provided by the NBPHE for calculating recertification credits. For assistance please contact NBPHE at http://www.NBPHE.org.
DISCLOSURE: In compliance with continuing education requirements, all presenters must disclose any financial or other associations with the manufacturers of commercial products, suppliers of commercial services, or commercial supporters as well as any use of unlabeled product(s) or product(s) under investigational use.
CDC, our planners, presenters, and their spouses/partners wish to disclose they have no financial interests or other relationships with the manufacturers of commercial products, suppliers of commercial services, or commercial supporters. Planners have reviewed content to ensure there is no bias.
Content will not include any discussion of the unlabeled use of a product or a product under investigational use.
The Centers for Disease Control and Prevention and National Environmental Health Association (NEHA) are jointly providing the CNE for this activity.
CDC did not accept commercial support for this continuing education activity.
Instructions for Obtaining Continuing Education (CE)
- Complete the activity
- Complete the Evaluation at www.cdc.gov/GetCE
- Pass the posttest at __85____% at www.cdc.gov/GetCE
FEES: There are no fees for CE.
Workshop Learning Objectives
At the end of this workshop, participants will be able to:
Describe the desirable skills and knowledge available through a foodborne disease outbreak investigation and control team.
Recognize a possible foodborne outbreak through reports to a notification/complaint system or pathogen-specific surveillance.
Generate hypotheses about the source of an outbreak using information on causative agents, the implicated facility, the descriptive epidemiology of cases, and case interviews.
Describe how the contributing factors in an outbreak are related to the causative agent, the suspect food, and food preparation setting.
Explain terms used in epidemiology such as case-control and cohort study, relative risk, odds ratio, and measure of association.
List important considerations in the collection and submission of clinical and food specimens to the laboratory.
Identify ways to improve communications between members of the outbreak investigation team.
InFORM 2015: PulseNet, OutbreakNet and Environmental Health
November 17-20, 2015
Hyatt Regency Phoenix Hotel
Sponsored by the Centers for Disease Control and Prevention, Enteric Diseases Laboratory Branch and Outbreak Response and Prevention Branch, Association of Public Health Laboratories, United States Department of Agriculture, Food Safety and Inspection Service, United States Food and Drug Administration.
Food-related diseases affect tens of millions of people and kill thousands each year. A foodborne illness is caused by eating or drinking contaminated food or beverage. Our food safety programs are dedicated to educating food safety and environmental health professionals. We help to inform, educate, and improve preparedness, response, and prevention of foodborne diseases within both the regulatory and industry workforce. The food safety products and materials we offer can be used for someone just beginning their career in the food industry or a professional with many years of experience.
These programs include the following:
- Learning materials and opportunities for local and state food safety and environmental health professionals, school lunch programs, and professional instructors, managers, and employees in the food service industry
- Food safety related workshops, training opportunities, conferences, and events
- A Food Safety Instructor directory
- Credentials and Certificates for retail, manufacturing, and regulatory industries
- Food safety courses for Certified Professional Food Managers and Certified Professional Food Handlers
- Access to assessments and reports
The Retail Food Safety Regulatory Association Collaborative
As part of the Retail Food Safety Regulatory Association Collaborative, a group of agencies and associations working together to reduce the incidence of foodborne illness at the retail level, NEHA provides:
- A toolkit to help jurisdictions adopt the latest editions of the FDA Food Code
- Assessment of the impact of Active Managerial Control Incentive Programs
- Examples and resources to support jurisdictions to develop their own Active Managerial Control Incentive Programs
- An interactive map of Food Code
Along with other tools and resources to support the retail food safety workforce.
Food Safety Credentials and Certifications
- Certified in Food Safety Supplier Audits (CFSSA)
- Registered Environmental Health Specialist/Registered Sanitarian (REHS/RS)
- Certified in Comprehensive Food Safety (CCFS)
- Certified Professional - Food Safety (CP-FS)
- Certified Foodborne Outbreak Investigator (CFOI)
- Certificate programs for HACCP, Food Managers, and Food Handlers
- National Retail Food Program Courses
- Epi-Ready Team Training: Foodborne Illness Response Strategies
- NEHA Food Safety Online Training Resources
- Industry – Foodborne Illness Investigation Training and Recall Response (I-FIIT)
- The I-FIIT Workshop is available online for 6 continuing education credits
- Foodborne Illness Outbreak Environmental Assessment (FBEA) Certificate Training
- More Education and Training
The Just in Time Video Series offers a diverse collection of informative and digestible short videos to be used as a resource to support acceptable operations during the COVID-19 pandemic. The training catalog offers guidelines and best practices for specific food safety topics and various environmental health situations that may present themselves during this unprecedented time. Each individual training within the series offers a clear and concise overview of a topic and provides guidance for acceptable, safe, alternative operations.
Food Safety Policy Statements
One of NEHA's responsibilities is to speak up on issues of concern to our members and one way of doing that involves adopting positions. By publishing these positions, we strive to keep members informed about where we stand as an association on issues critical to environmental health. If you and your colleagues have the opportunity to advance any of these positions, we encourage you to do so.
- Adoption and Implementation of the Current Food and Drug Administration’s Food Code
- Food Safety for Cottage Foods and Home-Based Restaurants
- Food Safety as Related to the Consumption of Cannabis-Infused Food Products
- View all Policy and Position Statements
Stay up-to-date on the latest trends related to the emerging topic of cannabis and food safety.
Environmental Health Saves Lives, Saves Money, and Protects Our Future
Environmental health professionals ensure our food is safe by educating, inspecting, and investigating facilities throughout the food supply chain, including farms and manufacturers, restaurants, and grocery stores.
Professional Food Handler Certificate Program
A well-trained and knowledgeable food handler is the backbone of food safety in the retail food service setting. Our Professional Food Handler (PFH) Certificate Course provides these frontline workers access to essential knowledge and an understanding of core food safety practices that they need to carry out their work safely.
The Professional Food Handler Course is ideal for:
- Preparing for employment in the food industry
- Employee orientation to food safety
- Meeting the requirements for employee training (food handler) by state and/or local jurisdictions
- ANSI accredited
- Based on the 2017 FDA Food Code
- Secure Certificate of Training issued
The Council to Improve Foodborne Outbreak Response (CIFOR) has the Guidelines for Foodborne Disease Outbreak Response and CIFOR Industry Guidelines (for Owners, Operators, and Managers of Food Establishments) available for download.
NSF and ANSI Terminology Standards
- Glossary of Food Equipment Terminology (PDF)
- Glossary of Drinking Water Treatment Unit Terminology (PDF)
- Glossary of Wastewater Technology Terminology (PDF)
More Food Safety Resources
- Best Practices for Use of FoodSHIELD During Food and Feed Incidents (PDF)