Chapter 1 Managing Food Safety and Training
Chapter 2 Biological Contamination
Chapter 3 Other Sources of Contamination
Chapter 4 Handling Food Safely
Chapter 5 From Purchase to Service
Chapter 6 Facilities and Equipment
Chapter 7 Cleaning and Sanitizing
Chapter 8 Pest Control
Chapter 9 Legal Requirements, HACCP and Inspections
The National Environmental Health Association (NEHA) had its origins in the state of California where it was incorporated in 1937. The original impetus behind the creation of a national professional society for environmental health practitioners was the desire by professionals of that day to establish a standard of excellence for this developing profession. This standard, which has come to be known as the Registered Environmental Health Specialist or Registered Sanitarian credential, signifies that an environmental health professional has mastered a body of knowledge (which is verified through the passing of an examination), and has acquired sufficient experience, to satisfactorily perform work responsibilities in the environmental health field. The pioneers of the association believed that such a credential was necessary if the environmental health field was to grow and take shape as a legitimate and widely respected profession.
- Updated to the 2013 FDA Food Code guidelines
- A new streamlined text design
- Expanded biological contamination prevention best practices
- Additional tips on the handling of raw meat, what to expect from your food supplier and much more.