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Certified in Comprehensive Food Safety (CCFS) Manual


Certified in Comprehensive Food Safety (CCFS) Manual 00075

NEW! NEHA is proud to offer the Certified in Comprehensive Food Safety (CCFS) Manual — developed by industry professionals to help prepare candidates for NEHA’s new CCFS credential exam.

National Environmental Health Association (2014)

The Food Safety Modernization Act (FSMA) has recast the food safety landscape, including the role of the food safety professional. To position this field for the future, the National Environmental Health Association (NEHA) is proud to announce its newest credential — Certified in Comprehensive Food Safety (CCFS).

The CCFS is a mid-level credential for food safety professionals. A professional that earns the CCFS credential will demonstrate expertise in how to assure food is safe for consumers throughout the manufacturing/processing environment.

The CCFS credential can be utilized by anyone wanting to continue a growth path in the food safety sector, whether in a regulatory/oversight role or in a food safety management or compliance position within the private sector. The CCFS credential is a mark of distinction for those choosing a career in as a food safety professional in the manufacturing and processing areas.

The CCFS Manual has been carefully developed to help prepare candidates for the CCFS exam, and deals with the information required to perform effectively as a CCFS. It includes sections on:

• Regulatory environment for U.S. food processors/manufacturers

• Personnel and training

• Evaluating the food production environment

• Equipment and maintenance

• Risks and hazards

• HARPC and the food safety plan

• Process controls

• Operational programs

• Packaging and distribution

• Maintaining and advancing food safety

• Key industry and regulatory documents

Table of Contents


Current Regulatory Environment for U.S.Food Processors/Manufacturers

Personnel and Training

Evaluating the Food Production Environment

Equipment & Maintenance

Risks and Hazards

HARPC and the Food Safety Plan

Process Controls

Operational Programs

Packaging and Distribution

Maintaining and Advancing Food Safety

Appendix A: Revisions to Current Good Manufacturing Practice

Appendix B: Foodborne Illness–Causing Agents in the U.S.

Appendix C: Sanitary Design Checklist

Appendix D: Factors Influencing Microbial Growth

Appendix E: Sanitizing Chemicals and Their Uses

Appendix F: FDA's Risk-based Models

Appendix G: Types of Food Ingredients

Appendix H: cGMPs Checklist

Appendix I: Code of Federal Regulations: Title 21


CCFS Bibliography

$209 In stock

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