The National Environmental Health Association's (NEHA) Certified Professional Food Manager, 4th Edition is designed to supply culinary and hospitality professionals and students with the knowledge to not only pass the Council of Food Protection/American National Standards (CFP) approved exam, but to ensure the continued successful execution of food safety best practices in the workplace.
The National Environmental Health Association (NEHA) had its origins in the state of California where it was incorporated in 1937. The original impetus behind the creation of a national professional society for environmental health practitioners was the desire by professionals of that day to establish a standard of excellence for this developing profession. This standard, which has come to be known as the Registered Environmental Health Specialist or Registered Sanitarian credential, signifies that an environmental health professional has mastered a body of knowledge (which is verified through the passing of an examination), and has acquired sufficient experience, to satisfactorily perform work responsibilities in the environmental health field. The pioneers of the association believed that such a credential was necessary if the environmental health field was to grow and take shape as a legitimate and widely respected profession.
Chapter 1 Managing Food Safety and Training Chapter 2 Biological Contamination Chapter 3 Other Sources of Contamination Chapter 4 Handling Food Safely Chapter 5 From Purchase to Service Chapter 6 Facilities and Equipment Chapter 7 Cleaning and Sanitizing Chapter 8 Pest Control Chapter 9 Legal Requirements, HACCP and Inspections
Number Of Pages:
- ID: 9781118789605
4th Revised edition
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