Management and Supervisory Practices for Environmental Professionals (Vol 1)

In addition to those already practicing professionals in their fields, this book is an excellent resource for students interested in learning management skills prior to entering the workforce

Professional Food Manager Online Course

The Professional Food Manager Online Course provides culinary and hospitality professionals and students with the knowledge they need to ensure successful execution of best food safety practices in the workplace. The course prepares students and professionals to become Certified Professional Food Managers.

Professional Food Manager (6th Edition)

The Professional Food Manager, Sixth Edition prepares people working in the food and beverage industries with the knowledge needed to pass the ANSI/CFP exam.

This book contains the best advice from health inspectors and the 2017 FDA Food Code for keeping food safe.

166 pages, paperback.

HACCP: Managing Food Safety Hazards at the Retail Level

NEHA's HACCP: Managing Food Safety Hazards at the Retail Level will walk a food manager step-by-step through creating a workable HACCP plan, and prepare individuals for NEHA's Certified HACCP Manager exam. This book is also a recommended study reference for NEHA's CP-FS exam.

128 pages, paperback.

HACCP for Processors: A Step-By-Step Guide

Hazard analysis and critical control point (HACCP) principles are required for many operations that produce, distribute, ship, or import food products.

HACCP for Processors: A Step-by-Step Guide provides the necessary knowledge for understanding, writing, and implementing a food safety management system based on HACCP principles.

172 pages, paperback.

Professional Food Manager (Spanish) Bundle (Online Course and Book)

Purchase the course and text book together.