Showing 1–12 of 13 results
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PURCHASECertified Professional – Food Safety (CP-FS)
$239.00The 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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PURCHASECertified Professional – Food Safety (CP-FS) Bundle
$389.00Certified 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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Add to cartFlorida SafeStaff® Food Handler® Online Course and Assessment
$15.00SafeStaff® is a proud partner of Servsafe®. SafeStaff® Online Food Handler training is DBPR’s contracted provider, approval Number 1752486, for required Food Employee training that meets Florida Statute 509.049 requirements.
Every Florida food employee in a DBPR licensed food service establishment that receives prepares, stores, or serves food, or handles food contact surfaces, must complete employee food handler training related to their specific job duties. Florida Statutes Chapter 509.049
You may purchase multiple courses and assign them to your employees. SafeStaff courses are good for 60 days once started. No refunds. Once the course is completed students are able to print their own SafeStaff Certificate.
This required food employee training program includes everything you need including instructions, food safety best practices, quizzes and assessments, Food handler certificate and wallet card, employee health reporting agreement, and documentation for submitting your training records to have your employees recorded in the DBPR online Foodhandler database. DBPR online Foodhandler database.
All online courses are assigned within 24 business hours from ServSafe.com. If you do not see instructions in your email inbox please check your spam/junk folder.
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GHS Training for Managers & Supervisors
$79.00 -
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GHS Training for U.S. Workers
$29.00 -
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HACCP Basics for Processors and Manufacturers
$219.99 -
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HACCP Basics for the Bottled Water Processors
$219.99 -
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HACCP Basics for the Fresh and Fresh-Cut Produce Industry
$219.99 -
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HACCP for Food Handlers
$69.95 -
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HACCP Managing Food Safety at the Retail Level
$219.99 -
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Learn2Serve Food Handler Training Course (ANSI Accredited Not State Specific)
$9.99Description
The Learn2Serve Food Handler Training Course (ANSI Accredited) covers food safety issues, regulations, and techniques to maintain a food-safe environment. It will help you to better understand how handling food correctly is required by law and how it improves safety and lowers cost as well.
This course is ANSI accredited and complies with ASTM e2695 standards. The course is recognized in most states and counties, but it is always best to check with your local authorities to be sure you complete any additional local registration, fees, or applications.
If you are in Utah, Florida, Ohio, or San Diego County, please look for our other courses for those areas. This course is not recognized for certification in Washington State, Oregon, or Clark County/Southern Nevada Health District, but is useful in preparing for the SNHD Test, and is valid in other parts of Nevada.
Course Objectives
After completing this course, you will be able to:
1. Define food safety and its goals, benefits, impact, proper adherence, critical control points, and recall requirements.
2. Recall biohazards, symptoms, and causes of common foodborne illnesses, identify spoilage signs and causes.
3. Identify three types of contamination, explain how food becomes hazardous, and recognize how to preserve food.
4. Understand time, temperature, and control with relation to food handling and how to properly take the temperature of food and maintain the temperature while storing food.
5. Discuss personal hygiene importance and practices, and food handling practices and techniques.
6. Understand procedures for acquiring and receiving food, considerations for meat and poultry, and proper food storage.
7. Identify both proper and improper cleaning and sanitizing procedures and implications.
8. Identify signs and eradication procedures for pest infestation. -
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TAP Series® Food Handler Training
$9.95 – $35.95TAP Series® Food Handler Training provides online food handler training. Food handler training is optional in most areas and this course provides excellent food worker training to teach the important principles of food safety to food handlers. Your local regulatory agency may have additional requirements. Please contact your local regulatory agency for more information.
Portions of the full certification training only apply to food handlers who do not need to take an exam.
This training is a general food handler course. If your local health department requires a food handler card, you will need to take that course. Before purchasing this course, check to see if another course is offered for your jurisdiction.
This course takes approximately one hour to complete and, upon successful completion, provides a printable food handler certificate. This certificate is good for up to five years.This course is not to prepare workers to take a certification exam. The course to study for the certification exam is the Food Safety Manager Certification Training.
