CP-FS Online Review Course

The Certified Professional鈥揊ood Safety (CP-FS) online review course has been developed by industry experts from across the various food safety disciplines. The course provides participants with the knowledge and skills necessary to help ensure safe food in any retail environment, whether as a quality assurance or quality control manager, a facility manager, a food-safe chemical supplier, or as a regulatory inspector/investigator.

CP-FS is the only food safety credential that requires a combination of education, training, and job expertise. Recipients must understand food microbiology, hazard analysis and critical control points (HACCP) principles, and the regulatory requirements in the most recent Food Codes. The CP-FS Online Review Course will provide you with information on each of these topics to deepen your understanding of what鈥檚 needed to perform well in the kitchen and on the exam.

This course is designed to help candidates prepare for NEHA鈥檚 CP-FS credential examination.

Course Objectives

Upon completion of the course, participants will be able to describe and explain:

Causes and prevention of foodborne illness
HACCP plans and active managerial control
Cleaning and sanitizing
Conducting facility plan reviews
Pest control
Risk-based inspections
Sampling food for laboratory analysis
Food defense
Responding to food emergencies and foodborne illness outbreaks
Legal aspects of food safety

Evaluation Process

At the end of the course, there is a practice exam that consists of 34 multiple-choice questions to help participants confirm their understanding of course content and help prepare for the written exam. Completion of this practice exam does not guarantee a particular score on the credential exam and completion of the practice exam is not required.

Course Duration

This online course is made up of 12 self-paced modules. Participants may leave the course at any time and can resume where they left off. Total course duration depends on individual learning styles and prior knowledge of the subject matter. Throughout the course, you will have the opportunity to hear directly from others who have the CP-FS credential and test your own understanding with knowledge check questions.

Cost

Member: $209.00
Non-member: $259.00

Additional Study Materials

Review the following study references recommended to assist the candidate in preparing for the CP-FS examination.

Virtual CP-FS Exam Prep Course

Our virtual, instructor-led CP-FS Credential Exam Prep Course helps you to prepare for the challenging CP-FS credential exam. The course is delivered in short sessions over two weeks, allowing participants to test their knowledge and identify areas where more preparation is needed.

CP-FS Paperback Study Guide

Our has been updated to the 2017 FDA Food Code and includes information and requirements from the Food Safety Modernization Act. It was developed by retail professionals to help prepare candidates for the CP-FS credential exam with in-depth content, an examination blueprint, practice test, and many helpful appendices. The CP-FS Study Guide gives students the information they need to perform well in the kitchen and on the exam, and provides additional references for more in-depth study.

CP-FS e-book

The e-book version of the CP-FS Study Guide can be purchased in the Google Play Store. To read the study guide on your device, you'll need to download the Google Play Books app. The content in the e-book is the same as the paperback and must be purchased separately.

CP-FS Flash Cards

We offer over 195 flash cards (now with pictures!) to quiz you on the information presented in the CP-FS credential exam. We have reviewed the flash cards to make sure they have the most up to date information and categorized them so you can focus on studying the topics you need the most.

The online flash cards can be accessed on a desktop or mobile device. Study the cards as many times as you want with only a click 鈥� no paper required. The online flash cards contain the same content as the printed version.

Additional References

FDA: Federal Drug Administration
FDA: Code of Federal Regulations Title 21
Modern Food Microbiology (Seventh Edition), 2005, J. M. Jay, M. J. Loessner, and D.A. Golden
FDA: Bioterrorism Act of 2002
FDA: CARVER + Shock: Enhancing Food Defense
CDC: Emerging Infectious Diseases (Volume 18, Number 3), 2012.
FDA: Food Establishment Plan Review Guide
CIFOR: Guidelines for Foodborne Disease Outbreak Response
Conference for Food Protection: Emergency Action Plan for Retail Food Establishments
FDA: Investigations Operations Manual 2012
Essentials of Food Safety and Sanitation, 4th Edition, 2005. D. McSwane, N. Rue, and R. Linton
FDA: Guidance for Industry: Retail Food Stores and Food Service Establishments
FDA: Managing Food Safety: A Regulator's Manual For Applying HACCP Principles to Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems
Environmental Engineering, 6th Edition, 2009. J.A. Salvato, N. Nemerow, F. Agardy
FDA: Reportable Food Registry for Industry
Principles of Food Sanitation, 5th Edition, 2006, N.G. Marriott and R.B. Gravani
FDA: Voluntary National Retail Food Regulatory Program Standards
FEMA: Incident Command System Overview
FDA: Food and Drug Administration Amendments Act (FDAAA) of 2007
FDA: Food Safety Modernization Act (FSMA)
FDA: Guide to Traceback of Fresh Fruit and Vegetables Implicated in Epidemiological Investigations
IUFoST: Scientific Information Bulletin (SIB): Food Traceability, 2012
FDA: HACCP Principles & Application Guidelines
FEMA: National Incident Management System
The HACCP Food Safety Manual, 1995, Joan K. Loken
Control of Communicable Diseases Manual, 18th Edition, 2004. APHA, Ed. By David Heymann, M

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