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SPOTLIGHT ON NEHA RESOURCES: "E#&
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.
Topics covered in this course include: • 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 Learn more and register now at www.neha.org/cpfs-vilt. Certified in Comprehensive Food Safety Our Certified in Comprehensive Food Safety (CCFS) credential is a mark of distinction for more experienced food safety profes- sionals who have expertise in 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 adopted by the Board of Directors as o¢cial statements of the association. Each statement sets forth our beliefs on a specific subject related to environmental health and is shared with state, local, and federal policymakers, as well as relevant environmen- tal and public health boards.
Food Safety Credentials
Certified Professional–Food Safety Certified Professional–Food Safety (CP-FS) credential holders are most often employed in any retail food environment as a quality assurance or quality control manager, facility manager, food-safe chemical sup- plier, or in a more traditional food safety position such as a regulatory inspector or investigator.
Individuals with a CP-FS credential: • Conduct facility plan reviews • Evaluate hazard analysis critical control point (HACCP) plans or other risk-based food safety programs • Understand the causes and prevention of foodborne illnesses • Analyze and implement sanitation standard operating proce- dures for safety and eectiveness We oer a wide variety of CP-FS study materials including a self-paced online review course, a study guide (both in paperback and as an e-book), and flash cards. Learn more about the CP-FS credential exam at www.neha.org/cpfs-credential. New Certified Professional–Food Safety Credential Exam Prep Course We are excited to announce our new CP-FS Credential Exam Prep Course! This course is a virtual, instructor led training that will be held over 4 days on October 22, 23, 29, and 30. The prep course was developed by industry experts from across the country to pro- vide participants with a review of the knowledge and skills neces- sary to pass the CP-FS credential exam. The development of the course was driven by the crucial need to ensure safe food in any retail environment.
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