NEHA Food Safety Training is a one-stop-shop for environmental health education and training. We offer education materials (publications, videos, etc.), top-notch food safety training, HACCP Manager Certification and food manager certification exams.
Our primary services enable restaurants and food service establishments to custom their training needs so you receive as much or as little food safety education as you need. Whether you’re looking for food safety books to distribute to your employees, want to create an internal training program, or are looking to provide certification/recertification for your food managers and food handlers, NEHA Food Safety Training has what you need…all at a price you can afford.
We work closely with health departments and keep abreast of food safety trends so you receive the most up-to-date effective training on the market. In fact, a large percentage of our registered trainers are health inspectors themselves – and who better to train you than the inspection experts?
Unlike our competition, we not only assist you in developing a reciprocal relationship with your local health department, we also help you decipher/provide updates on the regulatory environment. No other training provider has such an integrated approach to protecting public health and, in turn, ensuring the viability of your business. We recognize that food safety is a significant commitment on everyone’s part, and that’s why we’re dedicated to working with you just as you’re dedicated to protecting the health of your patrons. Bottom line, your reputation deserves the best…your reputation deserves NEHA Food Safety Training.
Certified Professional Food Manager (CPFM) – Our course book and classes were created by the same experts that develop the training materials for public health inspectors and environmental health professionals. This easily digestible book will prepare you and your team leaders to take the ANSI-CFP* nationally accredited certification examination recognized in all 50 states. It is also available in the online format used by many of the larger US retail food corporations. Available in English and Spanish *American National Standards Institute – Conference for Food Protection
Professional Food Handler (PFH) – Now ANSI accredited – meets the new CA food handler law. This easy to comprehend book is designed for line staff and non-management personnel in retail food operations. This material meets the requirements for food handler training in most jurisdictions. (Check with you public health professionals in your area to make sure it is right for your staff).
HACCP: Managing Food Safety Hazards Training Class - HACCP: Managing Food Safety Hazards at the Retail Level provides a roadmap for writing and implementing a food safety management system based on hazard analysis and critical control point (HACCP) principles. Prepares readers to take the NEHA Certified HACCP Manager exam. Study reference for NEHA’s CP-FS exam.
HACCP for Processors: A Step-By-Step Guided Training Class - New! Food safety is everyone’s concern—especially facilities that produce, manufacture, distribute, ship, or import food products. Hazard analysis and critical control point (HACCP) principles are required for many of these operations.HACCP for Processors: A Step-By-Step Guided Training Class provides you with the necessary knowledge for understanding, writing, and implementing a food safety management system based on HACCP principles.
HACCP for Food Handlers - Our course is designed to provide your staff a quick and easy to understand overview of key HACCP concepts. In less than 2 hours you can make sure anyone working in your production area knows what they can do to positively impact the safety final products they are producing.
HACCP: Managing Food Safety Hazards at the Retail Level is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance.
The course is designed to meet the requirements for HACCP team and staff training and to provide frontline food safety personnel in restaurants and supermarkets with an understanding of how their behavior and active participation in creating, implementing and maintaining a HACCP plan can greatly impact the likelihood for success. Special emphasis is placed on the Process HACCP approach.
HACCP Basics for the Fresh and Fresh-cut Produce Industries is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA, the course is further accredited by the International HACCP Alliance. The course is designed to assist participants in implementing a legally mandated food safety plan for bringing the safest possible raw vegetables and fruits to market. The course introduces food safety regulations, with an overview of elements of the 2011 Food Safety Modernization Act (FSMA), such as food defense and Traceability; understanding GAPS, the epidemiology of foodborne disease; agricultural and processing prerequisites on managing contamination of water, soil and production environments; and training of food handlers. The course also explains monitoring, validation and record keeping activities required to be HACCP compliant.
HACCP Basics for Processors and Manufacturers is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance. The course curriculum consists of 11 units of approximately one hour of content in each unit on how to meet government, industry and auditor requirements for the development and application of a working HACCP plan and the implementation of Good Manufacturing Practices to support your plan.
HACCP Basics for Bottled Water Processors is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance. The course is designed to assist participants in successfully implementing a legally mandated food safety plan.
The course curriculum consists of 11 units each consisting of approximately one hour of content on how to meet government, industry and auditor requirements for the development and application of a working HACCP plan and the implementation Good Manufacturing Practices (GMP) to support the plan.
The goal of the course is to help prevent unwanted hazards from being introduced into your bottled water operation and possibly passed on to your consumers or community. After successfully completing this course and its associated exams, participants should understand the key concepts (hazard analysis, prerequisite programs, sanitation standard operating procedures (SSOP), critical control points, monitoring, verification, recordkeeping) and more.
This course will provide your company with the tools to make sure that your facility is actively aware of what it means to be HACCP approved and the steps it takes to get there