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A Certified Professional in Food Safety (CP-FS) is an individual who possesses the knowledge and skills necessary to ensure safe food in any retail environment -- as a quality assurance or quality control manager, a facility manager, a food-safe chemical supplier, or as a regulatory inspector/investigator. The CP-FS is able to conduct facility plan reviews, to evaluate hazard analysis and critical control point (HACCP) plans or other risk-based food safety programs, to understand the causes and prevention of foodborne illnesses, and to analyze and implement sanitation standard operating procedures (SSOPs) for safety and effectiveness. The CP-FS credential is well respected throughout the industry, and is highly valued by employers when hiring food safety professionals. The Certified Professional-Food Safety manual has been developed by experts from across the various food safety disciplines to help candidates prepare for the CP-FS credential examination. This book contains science-based, in-depth information about: * Causes and prevention of foodborne illness * HACCP plans and active managerial control * Cleaning and sanitizing * Conducting facility plan reviews * Pest control * Risk-based inspections * Sampling food for laboratory analysis * Food defense * Responding to food emergencies and foodborne illness outbreaks * Legal aspects of food safety The National Environmental Health Association (NEHA) has been providing industry-leading credentials, education, and training materials for more than 70 years. Newly revised and updated to include information and requirements from the Food Safety Modernization Act (FSMA), the Certified Professional-Food Safety manual is the go-to resource for both students of food safety and industry professionals. It is designed to be an integral part of the Integrated Food Safety System (IFSS) body of knowledge.
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