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Professional Food Manager, 5th Edition

National Environmental Health Association (NEHA)

ISBN: 978-1-119-19510-8 September 2016 176 Pages

WileyPLUS improves outcomes with robust practice problems and feedback, fosters engagement with course content and educational videos, and gives students the flexibility to increase confidence as they learn and prepare outside of class.


The National Environmental Health Associations (NEHA) Certified Professional Food Manager, 5th Edition is designed to supply culinary and hospitality professionals and students with the knowledge to not only pass the Council of Food Protection/American National Standards (CFP)approved exam, but to ensure the continued successful execution of food safety best practices in the workplace.

Related Resources

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
Appendix A: Manager Responsibilities
Appendix B: Chapter Assessment Answers
Appendix C: Thermometer Calibration I
Appendix D: Thermometer Calibration II
Appendix E: Employee Health Charts
Photo Credits
  • Features streamlined content, supporting learning styles for today’s student.
  • Aligns with American Culinary Federation Education Foundation (ACF) Required Knowledge and Skills Competencies for Sanitation.
  • Used by tens of thousands of students, resulting in a proven track record for student success!
  • Validated content by the Subject Matter Experts at the National Environmental Health Association (NEHA), the leading association of health inspection professionals.