Certified Professional-Food Safety (CP-FS) Manual (Third Edition)

A CP-FS is an individual who possesses the knowledge and skills necessary to ensure safe food in any retail environment –as a quality assurance or quality control manager, a facility manager, a food-safe chemical supplier, or as a regulatory inspector/investigator. The CP-FS Study Guide also includes appendices that provide example facility design checklists, thermometer calibration techniques, and a review quiz.

Table of Contents

  • Causes and Prevention of Foodborne Illness
  • Hazard Analysis and Critical Control Point (HACCP) Plans
  • Cleaning and Sanitizing
  • Facility and Plan Review
  • Pest Control
  • Inspections
  • Foodborne Illness Outbreaks
  • Sampling Food for Laboratory Analysis
  • Food Defense
  • Responding to Food Emergencies
  • Legal Aspects of Food Safety

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