Food Safety Manager Certification
National Registry of Food Safety Professionals
Certified Food Managers are an essential part of a food safety culture that keeps your customers safe from foodborne illnesses. When your customers are safe and happy, you can maximize your business potential and stand out from the competition.
Duration
Not specified
Credits
Not specified
Cost
Not specified
Format
Hybrid
What You'll Learn
AI-generatedKey competencies developed through this program
- KnowledgeApply Hazard Analysis and Critical Control Points (HACCP) principles to prevent food safety hazards in food service settings.Developing
- Hands-onPerform proper handwashing and personal hygiene procedures following regulatory requirements in food handling areas.Developing
- Hands-onDemonstrate correct temperature monitoring and documentation techniques using calibrated thermometers for receiving, storage, cooking, and cooling operations.Developing
- KnowledgeImplement cross-contamination prevention protocols in food preparation, storage, and service areas.Developing
- KnowledgeApply sanitation and cleaning procedures for food contact surfaces, equipment, and facilities according to regulatory standards.Developing
- MindsetCommit to establishing and maintaining a food safety culture that prioritizes customer health and regulatory compliance.Developing
- KnowledgeDemonstrate proper procedures for receiving and storing food safely including inspection of deliveries and inventory rotation practices.Developing
- KnowledgeApply corrective actions when food safety standards are not met to protect public health and maintain regulatory compliance.Developing
- KnowledgeIdentify common foodborne pathogens and their transmission routes in food service operations.Emerging
- KnowledgeExplain time and temperature control requirements for potentially hazardous foods following FDA Food Code guidelines.Emerging
Skills developed through this program
- Implement active managerial control through self-inspections and regulatory compliance in a food service operation
- Develop a food safety culture within a food service operation
- Apply HACCP principles to manage food safety in a food service operation
- Manage food defense processes and refillable item safety in a food service operation
- Train personnel on food safety practices in a food service operation
- Manage employee illness policies to prevent foodborne illness in a food service operation
Occupations this program prepares you for
Detailed information about this program
About the NRFSP Food Safety Manager Certification Each exam is 80 questions You must successfully pass the examination to receive your certification Your certification is valid for a period of up to five years Different states and jurisdictions have different regulations regarding food manager certifications. View regulations and restrictions in your state. National Registry is an ANAB-Accredited Certifying Body – Accreditation #0656 The certification is accepted throughout the United States and meets regulatory requirements
What you need to earn this credential
No requirements listed.
Eligible funding programs
No funding information available.
Scholarships
No scholarships listed.