CP-FS Study Guide (2010 Edition)
Catalog #1091
National Environmental Health Association Education and Training (2010)
This new study guide, A Preparation Guide for the Certified Professional of Food Safety (CP-FS) Examination, is based on FDA’s 2009 Food Code. It is designed not only to assist students in preparing for NEHA’s 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 FDA’s Food Code.
213 pages, spiral-bound with waterproof vinyl cover.
Table of Contents
Foreward 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
