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

A CERTIFIED PROFESSIONAL IN FOOD SAFETY (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 is able to conduct facility plan reviews, to evaluate hazard analysis and critical control point (HACCP) plans or other risk-based food safety programs, to understand the causes and prevention of foodborne illnesses, and to analyze and implement sanitation standard operating procedures (SSOPs) for safety and effectiveness.


The CP-FS credential is well respected throughout the industry, and is highly valued by employers when hiring food safety professionals. The Certified Professional–Food Safety manual has been developed by experts from across the various food safety disciplines to help candidates prepare for the CP-FS credential examination. This book contains science-based, in-depth information about:


• 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


Also included with this book is a 65-question CP-FS practice test to help learners prepare for the CP-FS credential exam.