ADVANCEMENT OF THE PRACTITIONER
SPOTLIGHT ON NEHA RESOURCES: FOOD SAFETY
September is National Food Safety Education Month. It is esti- mated that there are approximately 48 million cases of foodborne illness annually in the U.S., which result in an estimated 128,000 hospitalizations and 3,000 deaths. We oer a wide range of food safety resources for environmental health professionals to ensure the health and safety of the communities and organizations they serve. You can find our food safety resources at www.neha.org/ food-safety_2.
available for Android or Apple users. And don’t forget our CP-FS flash cards—oered in print and electronically. We oer flash cards (now with pictures!) to quiz you about the information presented in the CP-FS credential exam. Learn more about our CP-FS credential and these resources at www.neha.org/cpfs-credential. Certified in Comprehensive Food Safety Our Certified in Comprehensive Food Safety (CCFS) credential is a mark of distinction for more experienced food safety profession- als who have expertise in the manufacturing and processing areas. The credential is for professionals who work in a regulatory or oversight role or a food safety management or compliance position within the private sector. Individuals with a CCFS credential: • Manage and evaluate food safety plans in food manufactur- ing and processing facilities to ensure a safe food supply for consumers • Understand how to implement preventative controls • Conduct risk assessments • Observe and train sta • Assess the physical facility • Assure corrective measures are applied to control hazards and prevent foodborne illness We also oer a study guide for the CCFS credential to help you prepare for the exam. Learn more about the CCFS credential— including eligibility, the application, and exam content—at www. neha.org/ccfs-credential. Policy Statements One of our responsibilities is to speak up on issues of concern to our members and the profession through the adoption of policy statements. These statements have been vetted by our team and are adopted by our Board of Directors as o¡cial statements of the association. Each statement sets forth our beliefs on a specific sub- ject related to environmental health and is shared with state, local, and federal policymakers, as well as relevant environmental and public health boards. We currently have eight active policy statements about food safety: • Enrollment and Conformance With the Voluntary National Retail Food Regulatory Program Standards of the Food and Drug Administration • Food and Drug Administration Model Food Code • Food Freedom Operations • Food Safety
Food Safety Credentials
Certified Professional– Food Safety Professionals who hold our Certified Professional–Food Safety (CP-FS) credential are often employed in any retail food environment as a quality assurance or quality control manager, facility manager, food-safe chemical supplier, or in a more traditional food safety position, such as a regulatory inspector or inves- tigator. CP-FS holders can conduct facility plan reviews,
evaluate hazard analysis critical control point (HACCP) plans or other risk-based food safety programs, identify the causes and pre- vention of foodborne illnesses, and analyze and implement sanita- tion standard operating procedures for safety and eectiveness. We are proud to oer a suite of materials to help you study for and obtain the CP-FS. Review Course: The CP-FS: Principles and Applications of Food Safety Science course provides the food safety knowledge and skills necessary to ensure safe food in any retail environment. The course also includes a practice exam that will help candidates prepare for our CP-FS credential exam. The course is oered in a self-paced or instructor-led format. Print and Electronic Study Materials: The new edition of CP– FS: Principles and Applications of Food Safety Science is your essen- tial guide to mastering complex food safety science concepts. The new edition has been updated to the 2022 Food and Drug Adminis- tration (FDA) Food Code . It has also been updated to correspond to the competencies of the National Curriculum Standards for Food Protection Professionals. The e-book version of the study guide is
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Volume 88 • Number 2
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