Food Safety Certificate for Managers
Participants will build knowledge in key areas such as risk-based preventive controls, time and temperature management, cross-contamination prevention, personal hygiene, and cleaning protocols. This course aligns with the requirements for food manager certification exams such as ServSafe® or other ANSI–Conference for Food Protection (CFP) accredited providers. While this training supports exam readiness, completion does not guarantee a passing score or constitute licensure.
Course
Description
This course is designed for supervisors and managers responsible for overseeing food safety in food service or retail settings. It provides comprehensive coverage of food safety principles aligned with the United States Food and Drug Administration (FDA) Food Code and prepares participants for certification exams accredited by the American National Standards Institute (ANSI).
Who should attend and benefit from taking the Course
This course is designed for individuals in foodservice and retail environments who are responsible for supervising food handling operations, including owners, managers, shift leaders, and kitchen supervisors. It is also recommended for those preparing to take an American National Standards Institute (ANSI) accredited Food Protection Manager Certification Exam.
Topics Students Will Learn
The training agenda covers essential areas of food safety management aligned with the United States Food and Drug Administration (FDA) Food Code and current industry standards.
Introduction to foodborne illness and contamination risks
Employee health and personal hygiene policies
Time and temperature control for safety (TCS) foods
Cross-contamination prevention and allergen control
Procedures for cleaning and sanitizing food-contact surfaces
Food facility maintenance and pest management
Receiving and storage standards
Hazard Analysis and Critical Control Points (HACCP) basics
Active managerial control and food safety systems
Exam preparation techniques for certification
Certificate
Certificate of Completion provided. This course prepares participants for the National Registry of Food Safety Professionals (NRFSP) Food Protection Manager Certification exam, an ANSI–Conference for Food Protection (CFP) accredited credential. Course completion does not guarantee certification or exam passage.