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Animals are classified by similar characteristics. Classification helps us understand important traits that different types of animals have in common, such as physical and physiological characteristics, nutritional requirements, and dietary health risks.
This course is intended to provide food safety inspectors with general knowledge of how ROP techniques can be properly used to control pathogens which pose a risk to public health. The course will also be helpful for other individuals in developing a basic understanding of ROP.

This is the 2017 version of the FD8004W course. You should enroll on the 2018 version. Click here to access it.

Users already registered in this course can still continue and complete this 2017 version. For those users, certificates of completion will be still valid. 

Go to the FD8004W current version.


This course is an introductory level, self-paced course. The target audience of the course is federal, state, tribal, territorial, and local food regulatory personnel as well as industry participants.

This is the 2017 version of the FD8005W course. You should enroll on the 2018 version. Click here to access it.

Users already registered in this course can still continue and complete this 2017 version. For those users, certificates of completion will be still valid. 

Go to the FD8005W current version.

At the end of this course, participants will be aware of the different types of hazards and preventive controls associated with custom processing of animal foods for personal use at a retail food establishment.
The course will describe the issues that separate amenable and non-amenable meats, concerns about custom processing for personal use, and responsibilities for special custom processing situations.

This is the 2017 version of the FD8006W course. You should enroll on the 2018 version. Click here to access it.

Users already registered in this course can still continue and complete this 2017 version. For those users, certificates of completion will be still valid. 

Go to the FD8006W current version.


At the end of this course, participants will be aware of the different types of hazards and preventive controls associated with selling and serving molluscan shellfish at retail food establishments. This course will introduce the hazards and control measures associated with the receiving, handling and storing of live molluscan shellfish. Participants will be aware of the responsibilities of industry and food safety officials to ensure safety of raw molluscan shellfish in commerce.
At the completion of this course, participants will understand the processing of juice, hazards that are likely to occur, measures to control these hazards, and regulatory differences for wholesale and retail juice packagers, as well as packaged juice, juice by the glass, and juice served in facilities for highly-susceptible populations.

This is the 2017 version of the FD8008W course. You should enroll on the 2018 version. Click here to access it.

Users already registered in this course can still continue and complete this 2017 version. For those users, certificates of completion will be still valid. 

Go to the FD8008W current version.


The course is intended to provide public health and food safety inspectors with general knowledge on the control of foodborne pathogens and other hazards during the preparation of fermented foods. This course will be helpful to others in developing a basic understanding of the variety and complexity of food fermentation processes.

This is the 2017 version of the FD8009W course. You should enroll on the 2018 version. Click here to access it.

Users already registered in this course can still continue and complete this 2017 version. For those users, certificates of completion will be still valid. 

Go to the FD8009W current version.



In this course, you will be introduced to various types of disasters and the resulting service disruptions that impact food safety so that you and your jurisdiction are prepared to address food safety issues and mass feeding in a disaster situation.
This course will provide an overview of the seven principles of HACCP according to the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and can be used as a foundation for applying the seven principles in various regulatory programs. At the end of this course, you will be aware of the seven principles of a HACCP system and their application to food operations. This course will incorporate case studies that illustrate the application of HACCP.

This course is a series of review questions to help you prepare for the REHS Exam. You may take the quizzes as many times as you like. Each time you take a quiz, questions will be picked randomly from a bank of questions. Once quizzes are submitted, they are scored with the correct answers being indicated.


Allotted time for course is 6 months from date of purchase.

NEHA's Professional Food Handler Online Course provides those starting out in the restaurant industry a solid foundation of food safety practices.

The book is easy to read, and includes an online assessment at the end of each section.
This course is ideal for meeting the requirements for food handler employee training by state and/or local jurisdictions.
-Updated to the 2013 FDA Food Code
-Non-state specific
-Online assessment included
-ANSI accredited

 The course covers the following topics:

  • Foodborne Illness and Contamination
  • Receiving, Storing, Preparing, and Serving Food
  • Personal Hygiene
  • Cleaning and Sanitizing
  • Pest Prevention

To access, you can purchase this course here.

Upon successful completion of the this course, participants will be able to demonstrate proficiency in the following environmental health content areas so as to successfully complete the REHS/RS credential examination:
  1. Statues and regulations
  2. Food protection
  3. Potable water
  4. Wastewater
  5. Solid and hazardous waste
  6. Hazardous materials
  7. Zoonoses, vectors, pests, and poisonous plants
  8. Radiation protection
  9. Occupational safety and health
  10. Air quality and environmental noise
  11. Housing sanitation and safety
  12. Institutions and licensed establishments
  13. Swimming pools and recreational facilities
  14. Emergency management and disaster sanitation

The Professional Food Manager Online Course provides culinary and hospitality professionals and students with the knowledge they need to ensure successful execution of best food safety practices in the workplace.

The Professional Food Manager Online Course aligns with American Culinary Federation Education Foundation (ACFEF) Required Knowledge and Skills Competencies for Sanitation standards. It is designed as a study course to prepare the participant to take the ANSI/CFP exam for certification as a Food Protection Manager.

Course Duration:

The course consists of ten chapters, assessments, and knowledge checks in each chapter. The entire course is designed to take 16 hours to complete, depending on the amount of review, familiarity with the content, and internet connection. Once the course is purchased, you will have 60 days to complete it.

Evaluation Process:

Intended learning outcomes are measured by the course assessment. After completing the pre/post evaluations, course content, and course assessment, you will be prepared to take your exam. Course completion does not mean you have your certificate yet! You must take the certified exam through an ANSI/CFP approved exam provider to become certified.

To purchase the course, please visit the NEHA Bookstore.

Course about foodborne outbreaks and specifically about environmental assessments related to them.

If you want to access this course, you can enroll yourself easily. This course is free and open to everyone.

This course provides the introductory knowledge and skills related to tracking animal food and human food throughout the supply chain by explaining product traceforward and traceback concepts, introducing product traceback diagrams, and identifying agency roles in traceforward and traceback. 

Welcome to this introductory course on Recalls. This course explains the recall process including why recalls are initiated, agency roles, the components of the recall process, and what is involved in a recall determination. 

Preventive Controls is a course designed to provide the introductory knowledge and skills necessary to understand the principles of preventive control as they apply to human and animal food.

This is a course designed to provide the introductory knowledge and skills necessary to understand the system of federal, state, and local laws that provide the authority to regulate human food and animal food.

Jurisdiction is a course intended to provide introductory knowledge and skills for understanding various regulatory agencies and their authority over animal food and human food. Upon completion of this course, participants will be able to discuss which agencies have authority to conduct specific regulatory activities, describe the importance of collaboration between agencies, identify different agency responsibilities with regard to different program areas, and explain the statutory authority for jurisdiction.

This entry-level Labeling course introduces a variety of information including labeling components, the regulatory requirements for labeling, and the purpose of product labeling.

IFIIT

This training is designed to assist the retail food industry in producing a more rapid, efficient, and effective response to food recalls and foodborne illness incidents. This course is specifically for managers and owners of restaurants, grocery stores and other retail food businesses.

EHTERThis three day workshop recorded in Kansas in September 2012 is an introductory level course that provides an overview of environmental health topics, issues and challenges faced before, during, and after emergency response.

The Private Well Class online course is designed to help users better understand how to properly care for their water well, to ensure their water remains safe to drink.

The Environmental Health Resources Self Learning Modules have been created specifically to provide local health agencies an overview of these environmental health topics:

  • Land Reuse
  • Epidemiology
  • Risk Communication
  • Risk Assessment
  • Toxicology