Professional Development

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  Certified Professional – Food Safety (CP-FS)

  $239.00

  The Certified Professional – Food Safety (CP-FS) credential is designed for individuals within the public and private sectors whose primary responsibility is the protection and safety of food. The exam for this prestigious credential integrates food microbiology, hazard analysis and critical control points (HACCP) principles, and regulatory requirements into questions that test problem-solving skills and specialized knowledge.

   
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  Certified Professional – Food Safety (CP-FS) Bundle

  $389.00

  Certified Professional – Food Safety (CP-FS) Bundle combines our online, self-paced course with our Certified Professional – Food Safety (CP-FS) training guide. NEHA has designed and developed an online preparatory course to help properly prepare those looking to challenge and successfully pass the CP-FS exam. The Certified Professional – Food Safety (CP-FS) credential is designed for individuals within the public and private sectors whose primary responsibility is the protection and safety of food. The exam for this prestigious credential integrates food microbiology, hazard analysis and critical control points (HACCP) principles, and regulatory requirements into questions that test problem-solving skills and specialized knowledge.

  All NEHA HACCP courses are processed at NEHAHACCP.org.
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  Chef Fundamentals Online Course

  $99.95

  Cook with confidence with Chef Fundamentals Online Course. Whether it is learning which knife to use or roasting the perfect organic chicken, this course teaches you simple chef techniques. With Chef Fundamentals, when the recipe calls for minced, julienne, or large dice, you’ll know exactly what to do. The course, printable recipes, reference guides, and glossary are in English and Spanish.

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  Cooking Basics Online Course

  $99.95

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  Earn More With Service Online Course

  $99.95

  Earn More With Service Online Course – To manage or be a successful member of a waitstaff team requires understanding the rules of quality service. This program teaches how to better “interact” with food service staff and customers.

  Great Service Sells!

  Check averages increase when patrons enjoy the total dining experience. Service is the number one reason customers recommend a restaurant.

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  ServSafe Workplace® – Sexual Harassment Prevention for the Restaurant Industry (Employee)

  $22.00

  ServSafe Workplace® – Sexual Harassment Prevention for the Restaurant Industry (Employee) is an interactive program designed specifically for employees working in foodservice. It provides employees with facts about what sexual harassment is (and isn’t), how to report it, and why a harassment-free workplace is every employee’s right. Restaurant-industry examples describe a variety of sexual harassment scenarios and the impact they can have on individuals and the work environment. Developed in compliance with EEOC guidelines, the program takes a frank and modern approach to address and prevent sexual harassment in the workplace.

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  ServSafe Workplace® – Sexual Harassment Prevention for the Restaurant Industry (Manager)

  $30.00

  ServSafe Workplace® – Sexual Harassment Prevention for the Restaurant Industry (Manger) is an interactive program designed specifically for employees working in foodservice. It provides employees with facts about what sexual harassment is (and isn’t), how to report it, and why a harassment-free workplace is every employee’s right. Restaurant-industry examples describe a variety of sexual harassment scenarios and the impact they can have on individuals and the work environment. Developed in compliance with EEOC guidelines, the program takes a frank and modern approach to address and prevent sexual harassment in the workplace.

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  ServSafe Workplace® – Understanding Unconscious Bias in Restaurants (Employee)

  $22.00

  ServSafe Workplace® – Understanding Unconscious Bias in Restaurants (Employee) is an interactive program that sheds light on the existence of unconscious bias and guides restaurant employees in their interactions with guests and fellow employees. Developed in conjunction with the Multicultural Foodservice & Hospitality Alliance (MFHA), the course is designed specifically for employees working in foodservice and includes restaurant-industry examples that depict a variety of scenarios in which unconscious bias may occur and the impact they can have on individuals as well as the work environment.

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