Certified Food Safety Manager Review and Exam
Accredited by ANSI, Meets the standards of CFP & ISO/IEC 17024
This four-hour workshop provides an excellent foundation for the review of various topics related to the 2013 FDA Food Code in preparation for the National Registry of Food Safety Professionals' Certified Food Safety Manager exam, which is recognized in all 50 states as adequate for a Food Protection Manager. The two hour certification exam immediately follows the review and provides a tangible record of their knowledge for food safety managers. The review includes fundamentals of food safety including temperature control, cooking and cooling, cross-contamination, employee hygiene practices, calibration, equipment cleaning and more. This exam exceeds industry expectations and is accredited by ANSI (American National Standards Institute).
Attendees have the choice to take the exam at the conclusion of the four hour training or request a voucher (when registering) to be used at any Pearson-Vue Testing Center (approximately 1600 throughout the US). Because our training center is at the NRFSP Corporate Training Center, attendees choosing to take the exam onsite will receive their exam results within 1 hour of everyone completing the exam. Students are encouraged to purchase the study guides titled Food Safety Management Principles and/or Debby Newslow’s latest book, Food Safety Management Programs: Application, Best Practices and Compliance to study and use to take practice exams prior to taking the class.
Who Will Benefit
Food safety managers, restaurant managers, deli managers, food truck operators, convenience store workers preparing food, caterers, hotels that serve breakfasts or other snacks, supervisors and associates wanting to enhance and demonstrate their knowledge in food safety and the current FDA Food Code will definitely benefit. This also meets the state requirement for manufacturing sites to have a certified Food Protection Manager on-site during production. For more information on individual states' requirements, refer to the NRFSP website here.
What You Will Learn
- An overview of the current FDA Food Code requirements in preparation for the exam.
- An overview and review of fundamentals of food safety including temperature control, the “danger zone”, thawing, cooking, cooling, proper storage practices, prevention of cross-contamination, proper hygiene practices, equipment cleaning and sanitizing, hazards (pathogens, chemical, physical), allergens, FATTOM and more.
This workshop can also be offered at your site. Please contact us for a more information at 407-290-2754.
|Start Date||06-02-2017 9:00 am|
|End Date||06-02-2017 4:00 pm|
|Registration Start Date||02-06-2017 8:00 am|
|Cut off date||06-02-2017 9:00 am|
|Discounted Price||$545.00(Until 06-26-2017)|
|Location||National Registry of Food Safety Professionals, Orlando, FL (New)|