Food Safety Manager Certification

Click here for Food Safety class schedule

Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person-in-charge of a food service or retail establishment must know how and what food safety practices to monitor. Proper food safety training can lead to improved food safety and customer satisfaction.

Key Sections

  • Section 1 – Foundations of Food Safety
    • Regulations Overview
    • Food Safety Basics
    • Microorganisms
    • Core Food Safety Features
  • Section 2 – Addressing the Five CDC Risk Factors
    • Preventing Contamination
    • Applying Proper Personal Hygiene
    • Purchasing Food from Safe Sources
    • Proper Cooking
    • Proper Holding
  • Section 3 – Proactive Food Safety System
    • Applying HACCP
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At the conclusion of the course, participants will be prepared to take the American National Standards Institute (ANSI) – Conference for Food Protection (CFP) accredited Food Protection Manager Certification.  Successful completion of the exam will merit a certification valid for five years.

Benefits

  • Easy to understand and follow
  • Explains both how and why food safety procedures are important
  • Reinforces that every food handler is responsible for the safety of the food in the operation
  • Includes references to the FDA Food Code
  • Activities throughout the book to assess the learner’s knowledge and understanding
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Desired Outcomes

Upon course completion, participants will be prepared to:

  • Build foundation to apply food safety practices.
  • Address issues and control risk factors in situations such as purchasing food from unsafe sources, using contaminated equipment, etc.
  • Apply seven HACCP principles in their operation.
  • Thoroughly understand the causes of biological, chemical, and physical contamination.
  • Understand the importance of adhering to FDA Food Code standards.
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Materials Provided

  • SURE Food Safety Manager Manual
  • Examination Answer Sheet
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Who Should Attend

  • Owners, Directors, Managers, Supervisors
  • Chefs, Cooks, Food Handlers
  • Back-of-House Team Members
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Recommended Schedule

(Regulations vary by state or county)

1 Day:     8 a.m. – 4 p.m. (exam immediately following)

Enrollment

  • Individual enrollment is available for all courses.
  • Minimum capacity: 10 participants for all private classes
  • Maximum capacity: 35 participants
  • Group discounts are available.
  • For private courses contact Paster Training, Inc. for a quote.
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  • Effective September 1, 2018 - All class registrations purchased after September 1st will be FINAL. Class registrations will be non-refundable. 
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Click here for Food Safety class schedule