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We are pleased to announce a new edition of our Professional Food Manager textbook and online course. The new edition pre- pares you with the knowledge needed to pass the ANSI/CFP- accredited Certified Food Protection Manager exam. The textbook also helps professionals ensure the successful implementation of food safety best practices in the workplace. The updated textbook contains new content and terminology, including the latest science-based guidance from the 2022 FDA Food Code . It also includes discussion questions at the end of each chapter to simulate real-life application of the principles presented in the text and new assessment questions at the end of each chap- ter to help check for understanding. The textbook is also oered as an ebook. The 7th edition of the Professional Food Manager includes chap- ters on the following: • Introduction to food safety • Foodborne illness • Microbiology • Contamination • Pest control • Employee training • Plan review, equipment, and cleaning and sanitizing • Purchasing and storing food • Safe food handling • The HACCP approach to food safety • Food safety standards The Professional Food Manager Online Course consists of eleven modules, assessments, and knowledge checks after each module. The course includes modules for each chapter of the text- book. The entire course is designed to take 16 hours to complete, depending on the amount of review, familiarity with the content, and internet connection. Once the course is purchased, you will have 60 days to complete it. Please note that completion of the online course does not mean you have your Certified Food Protection Manager certificate. You must take the accredited exam through an ANSI/CFP-approved exam provider to become certified. Our online course does not include the exam but does provide information on how to obtain your certification. Further, we oer our textbook and online course in Spanish, and are in the process of updating these resources to the 2022 FDA Food Code . Stay tuned! To learn more about our Professional Food Manager resources and certification, visit www.neha.org/professional-food-manager- certificate. Accepting Fall 2024 Applications for the National Environmental Public Health Intern Program The National Environmental Public Health Internship Program (NEPHIP) is a 400-hour paid internship opportunity that links
Evan Suttell I joined NEHA in July 2023 as an administrative assistant with the Entrepreneurial Zone (EZ) team after graduating from the University of Denver with a master’s degree in international studies. Before Denver, I attended Michigan State University and received a bachelor’s degree in international relations after departing
from my hometown of Lakewood, Ohio. I developed a strong interest in environmental justice after I interned with Ireland’s Green Party in 2019. My passion for environmental justice only grew in graduate school, where I developed an interest in local capacity building, particularly around environmental health and justice projects. I was drawn to this position at NEHA due to its connection to two major local capacity-building projects. In my role at NEHA, I split my time between supporting our FDA training courses and serving on the advisory team for the NEHA-FDA Retail Flexible Funding Model (RFFM) Grant Program. I love working on both grants as I get to see daily how my work supports state, local, terri- torial, and tribal environmental health regulators in building their food safety knowledge and program resources. Despite my lack of a food safety background, I have loved my crash course on the topic over the last year and I cherish working with true experts in this field every day. It is heartening to work with so many talented and passionate people across the EZ and RFFM teams. In my spare time, you can often find me expanding my record collection, obsessively following the NBA, watching movies, and going to concerts. Updated Textbook and Online Course for Our Professional Food Manager Certificate
Our resources for the Profes- sional Food Manager Certifi- cate are ideal for culinary and hospitality professionals and students, as well as individu- als who are required to have a food safety manager certifica- tion. We oer many resources to help you become a Certi- fied Professional Food Man- ager. These materials contain the best advice for keeping food safe from health inspec- tors and subject matter experts and current guidance from federal agencies.
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Volume 87 • Number 1
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