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
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