CP-FS Study Guide (2010 Edition) (A Preparation Guide for the Certified Professional of Food Safety

by Neha, Christine Hollenbeck (Editor)

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. 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

213 pages, Unknown Binding

Published January 1, 2010