National Environmental Health Association (NEHA)

Certified Professional - Food Safety (CP-FS)


Credential: Certified Professional - Food Safety (CP-FS)  GI Bill resource
Credentialing Agency: National Environmental Health Association (NEHA)

Renewal Period: 2 years

The National Environmental Health Association (NEHA), Certified Professional - Food Safety (CP-FS) credential is for professionals whose primary responsibility is the protection and safety of food. The CP-FS, who is employed in any retail food environment, can be a quality control or assurance manager, facility manager, food-safe chemical supplier, or regulatory inspector/investigator.  Candidates must demonstrate the ability to conduct facility plan reviews, assess hazard analysis and critical control points (HACCP) plans or other risk-based food safety programs, examine and practice sanitation standard operating procedures for safety and efficacy, and know about causes and prevention of foodborne illnesses. Candidates must pass a written exam.

More information can be found on the certifying agency's website.

Certified Professional - Food Safety (CP-FS)

MINIMUM REQUIREMENTS

Attainability:    medium

Eligibility Requirements (View Details)

  • Credential Prerequisite: Certified Professional Food Manager (CPFM), Food Safety Managers Certification Examination (FSMCE), SuperSafe Mark Exam, or ServSafe exam
  • Experience: 5 years
  • Education: High School Diploma/GED
  • Training
  • Membership
  • Other
  • Fee

Note: This credential may have multiple options for a Service member to meet eligibility requirements. Requirements listed here are based on the minimum degree required. To view other options, see the Eligibility tab.

Exam Requirements (View Details)

  • Exam
  • Written Exam
  • Oral Exam
  • Practical Exam
  • Performance Assessment

Exam Administration (View Details)

  • In-person exam
  • Remote proctored on-line exam
  • Third-party test vendor

RECERTIFICATION SUMMARY

Renewal Period: 2 years

  • Continuing Education
  • Exam
  • Continuing Education OR Exam
  • Fee
  • Other

AGENCY CONTACT INFORMATION

National Environmental Health Association (NEHA)

720 South Colorado Blvd.
Suite 1000-N
Denver, CO  80246-1925

Phone: (303) 756-9090

Fax: (303) 691-9490
Email: credentialing@neha.org

To be eligible for the CP-FS credential exam, a candidate must meet the criteria for one of the following:

Track 1:

Degree Track

  • A bachelor’s degree in environmental health from a degree program accredited by the National Environmental Health Science & Protection Accreditation Council (EHAC). The list of EHAC accredited programs is available on their website: EHAC Undergraduate Accredited Programs; or
  • A bachelor’s degree with at least two years of experience in food protection; or
  • A bachelor’s degree and possession of the NEHA REHS/RS credential

Track 2:

Experience Track

  • Associate’s degree and four years of experience, and successful passage of the CPFM, FSMCE, or ServSafe exam, or
  • High School Diploma and five years of experience, and successful passage of the CPFM, FSMCE, or ServSafe exam

Track 3:

"In-Training" Status

If a candidate is applying under the degree track and does not yet have the required work experience, he or she may apply for an "In-Training" Status registration. Candidate will have three years to acquire the needed experience to transfer to a full-credential status, or the status will expire.

The Certified Professional - Food Safety (CP-FS) credential has the following other requirements:

Written Exam

  • Developing Food Safety Policies, Procedures, and Training (20%)
    • Identify the five risk factors
    • Identify potential areas for contamination
    • Identify food pathogen attributes
    • Develop good manufacturing practices (GMPs)
    • Develop allergen control procedures
    • Develop standard operating procedures (SOPs)
    • Develop standard sanitary operating procedures (SSOPs)
    • Develop specific food preparation policies and procedures
    • Develop an integrated pest management (IPM) plan
    • Develop employee hygiene practices and policies
    • Develop good retail practices (GRPs)
    • Identify root cause of adverse food safety conditions
    • Develop sample collection, testing, and evaluation procedures
    • Develop emergency policies and procedures
    • Establish a training plan
    • Ensure compliance with state and local training requirements
    • Develop HACCP plans
    • Administer employee training
  • Assessing Food Safety (33.33%)
    • Assemble inspection equipment
    • Calibrate food safety equipment
    • Schedule the inspection
    • Evaluate HACCP programs
    • Review compliance history
    • Conduct a menu review
    • Determine food sources
    • Assess time and temperature controls
    • Evaluate employee behaviors
    • Evaluate HACCP plans
    • Evaluate storage practices
    • Assess cross-contamination of foods
    • Evaluate waste management practices
    • Evaluate chemical handling practices
    • Evaluate cleaning and sanitizing practices
    • Evaluate controls of special foods
    • Evaluate storage areas
    • Analyze food preparation activities
    • Assess food equipment
    • Review administrative documentation
    • Assess plumbing hazards
    • Assess risk factors
    • Document assessment findings
    • Assess pest control practices
    • Assess employee hygiene practices
    • Evaluate the need and frequency of food safety assessments
    • Manage the flow of foods
    • Interpret test results
    • Analyze food safety inspection findings
    • Draft required responses for violations
    • Develop a corrective action plan
    • Verify the operator's knowledge of a risk control plan
    • Review whether or not a risk control plan is being used
    • Educate food service staff
    • Communicate post-inspection findings to the person in charge
  • Reviewing Establishment Plans (10%)
    • Research local laws and regulations
    • Apply for licenses, permits, and variances
    • Compare menus to site conditions
    • Review external site plans
    • Evaluate food/product flow
    • Evaluate hazards in food/product flow
    • Evaluate plumbing, electrical, and mechanical infrastructure
    • Determine hot water demands
    • Assess ware washing needs
    • Evaluate food storage needs
    • Evaluate restroom needs
    • Evaluate sewage disposal system
    • Evaluate facility lighting
    • Evaluate the facility walls, floors, and ceilings
    • Evaluate potable water sources
    • Evaluate transport equipment
    • Evaluate handwashing needs
    • Review finish schedule
    • Review employee training
    • Review HACCP plans
    • Verify physical build is according to plans
    • Verify equipment certifications
    • Verify compliance with local, state, or federal laws and regulations
    • Verify establishment licenses and permits
  • Investigating Foodborne Illness (15%)
    • Determine legitimacy of foodborne illness
    • Communicate with appropriate agencies regarding the investigation process
    • Communicate with internal and external stakeholders regarding the investigation process
    • Interview cases of foodborne illness
    • Establish 72 hour food history
    • Collect case samples
    • Conduct suspected facility investigations
    • Evaluate food preparation practices
    • Identify employee impacts on a case
    • Hold food for disposition
    • Collect food samples
    • Collect facility samples
    • Initiate a trace back
    • Manage internal and external crisis communications
    • Abate existing violations
    • Write foodborne illness reports
    • Coordinate incident recovery processes
  • Performing Recall Activities (6.67%)
    • Train staff on recall activities
    • Conduct mock recalls
    • Submit regulatory information
    • Determine implicated products
    • Determine effected lot numbers
    • Secure distribution lists
    • Communicate recall information to stakeholders
    • Prevent future sales of recalled products
    • Verify effected products were removed
    • Execute disposition of affected products
    • Manage consumer inquiries regarding recall
  • Managing Food Defense Practices (6.67%)
    • Conduct food defense vulnerability assessments
    • Identify food defense hazards
    • Develop a food defense plan
    • Establish food defense enforcement protocols
    • Implement corrective action plans
    • Collaborate with federal, state, and local regulatory agencies
    • Train employees on food defense plans
    • Conduct food defense drills
    • Identify a suspect food defense event
    • Communicate critical information to internal and external stakeholders
    • Perform post event analysis
  • Responding to Emergencies (8.33%)
    • Determine parameters for ceasing operations
    • Coordinate the emergency response team
    • Identify risks associated with the emergency
    • Identify emerging risks associated with the event
    • Segregate contaminated foods
    • Contact regulatory agencies regarding emergencies
    • Communicate emergency information to stakeholders
    • Activate the recovery plan
    • Assess infrastructure for capacity to operate
    • Evaluate a facility's ability to reopen
    • Verify compliance with emergency response plans

Exam Preparation Resources

There are a number of resources available to help you prepare for the Certified Professional - Food Safety (CP-FS) examination:

An additional resource is O'Reilly Learning Safari Books Online, a searchable digital library that provides online access to thousands of books, training videos and conference sessions. See the Educational Resources section on the Related Sites page here on COOL to learn how to get free access.

Testing Information

  • Exam Administration

    Credential exams may be administered in-person at a testing site, proctored on-line remotely, or have options for both. If an exam is administered through a test vendor, the third-party test vendor box will be checked. The following test administration options apply to the Certified Professional - Food Safety (CP-FS) credential where checked:

    • In-person exam
    • Remote proctored on-line exam
    • Third-party test vendor
  • For more information on the National Environmental Health Association (NEHA) testing process, visit the agency website.

RECERTIFICATION

Certified Professional - Food Safety (CP-FS)

Renewal Period: 2 years

The Certified Professional - Food Safety (CP-FS) credential has the following recertification information:

  • To remain certified, certification holders must earn and submit a minimum of 24 hours of continuing education credits every two years.
  • Note: Marine Corps COOL will only pay recertification fees for the current year, no arrears will be paid. Voucher requests for recertification fees must be submitted with proof of the current status of the certification (for example, a screen shot of your credentialing agency dashboard or a copy of a current fee receipt).

In Demand

This certification is considered in demand. The U.S. Department of Labor sponsored CareerOneStop's analysis indicates the certification is frequently mentioned in online job postings.

Click for external link to CareerOneStop's Credentials Center.

COOL Bucks

See your installation Education Service Officer for credential exam information and coordinating instructions.

COOL Summary

Click to go to the COOL Summary page for this MOC.

Some

Credential is related to some tasks associated with the duties of the military occupation (at least one critical task but less than 80%)

Most

Credential is directly related to most of the major duties associated with the military occupation (at least 80%)

Other

Credential is related to this military occupation, but is more advanced or specialized and therefore will likely require additional education, training, or experience

CA Eligible

This certification is eligible for CA.

Star

Star credentials are MOS enhancing, as designated by the Proponent. MOS enhancing credentials are directly related to an MOS or ASI, are taught either partially or completely as part of a Program of Instruction (POI), and improves the MOS technical proficiency.

Skill Level

The Skill Level reflects the level, based on MOS training and/or experience, the Soldier should be the most prepared to successfully earn the credential. See the Table Legend for details about each level.

Navy Bucks

Credential voucher or reimbursement for credential exam, re-certification, or maintenance fee has been approved for payment through the Navy's Credential Program Office. To get a voucher request form, click Menu at the top of any page, then click "2 Complete Voucher and Apply" under Credentialing Steps.

CG Bucks

Current Coast Guard policy states all credentials listed on CG COOL may be reimbursed assuming the enlisted service member meets the eligibility requirements as outlined in the Coast Guard Voluntary Credentialing Program Policy (COMDTINST 1540.1(series))

Early Career

1-3 years experience; Enlisted E1 through E4

Mid Career

4-10 years experience; Enlisted E5 through E6

Late Career

10+ years experience; Enlisted E7 through E9

Early Career

1-3 years experience; Enlisted “A” School through E5

Mid Career

4-10 years experience; Enlisted E6 through E7

Late Career

10+ years experience; Enlisted E8 through E9

Early Career

1-6 years experience; Officer O1 through O2

Mid Career

6-12 years experience; Officer O3 through O5

Late Career

12+ years experience; Officer O6 and Above

GI Bill®

Reimbursement for exam fees has been approved for payment through the GI Bill.

Note: GI Bill approval data is updated quarterly. For the latest information, visit the WEAMS Licenses/Certifications Search page. Make sure to select "Both" in the LAC Category Type drop-down before searching.

Click to go to the external link for GI Bill licensing and certification information.

ANAB (ANSI)

This credential has been accredited by ANAB (ANSI).

Click to go to the external ANAB web site.

ICAC

This credential has been accredited by ICAC.

Click to go to the external ICAC web site.

ABSNC

This credential has been accredited by ABSNC.

Click to go to the external ABSNC web site.

NCCA

This credentialing program has been accredited by NCCA.

Click to go to the external NCCA web site.

IAS

This credential has been accredited by IAS.

Click to go to the external IAS web site.

Low

May be difficult to attain: minimum education requirement is a Bachelor's degree, and/or minimum experience is 10 or more years.

Note: In some cases “years of experience” refers to time actively on duty or while holding a certain occupation or prior certification and not always in consecutive calendar years. Additional years required for certain preliminary stages may not be included in this classification. For requirements measured in hours, 1080 hours was considered a year. For days, 365 days was considered a year. Please review all prerequisites and requirements for eligibility, and additional information for details.

Medium

Moderate ease of attainment: minimum education requirement = Associate's and/or prerequisite and/or minimum experience = more than 2 years and less than 10 years of experience.

Note: In some cases “years of experience” refers to time actively on duty or while holding a certain occupation or prior certification and not always in consecutive calendar years. Additional years required for certain preliminary stages may not be included in this classification. For requirements measured in hours, 1080 hours was considered a year. For days, 365 days was considered a year. Please review all prerequisites and requirements for eligibility, and additional information for details.

High

Highly attainable: minimum education requirement = HS or less and/or minimum experience = 2 years or less experience and no additional requirements.

Note: In some cases “years of experience” refers to time actively on duty or while holding a certain occupation or prior certification and not always in consecutive calendar years. Additional years required for certain preliminary stages may not be included in this classification. For requirements measured in hours, 1080 hours was considered a year. For days, 365 days was considered a year. Please review all prerequisites and requirements for eligibility, and additional information for details.

MOS is Military Occupational Specialty
ASI is Additional Skill Identifier
WOMOS is Warrant Officer Military Occupational Specialty
AOC is Area Of Concentration Officer
Functional Area
Branch

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Bright Outlook – new job opportunities are very likely in the future for this job

Registered Apprenticeship

An apprenticeship program is registered with the U.S. Department of Labor. Go to the Apprenticeship Finder and enter career path or location to find apprenticeship opportunities.

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Bright Outlook – new job opportunities are very likely in the future for this job

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Click here for External link to: My Next Move salary info for Food Service Managers

Bright Outlook – new job opportunities are very likely in the future for this job

Click here for external link to: My Next Move for Veterans State Map for Food Service Managers

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Updated: February 26, 2021
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