Accredited certified food manager training

Here at SafeFoodHandler we offer a complete and comprehensive training program to prepare you for the NRFSP Certified Professional Food Manager examination.

The National Registry of Food Safety Professionals is the most trusted source for delivering prompt, cost-effective, personal certification to the managers responsible for food safety.

The certification we offer - the National Registry's Food Safety Manager Certification - is an American National Standards Institute/Conference for Food Protection (ANSI-CFP)- accredited Certification program.

Exam

The Food Protection Manager Certification exam can be taken after completing training. It is accredited by the National Registry of Food Safety Professionals and must be taken in a proctored environment. We maintain a Pass Rate of well over 95% on the first attempt. We also provide private classes, contact us to find out more.

Courses and exam include:

  • 4 hour classroom training with an instructor

  • Exam preparation and CPFM exam

  • Certification valid for 5 years

  • The exam itself

Rates start at $180 per person with discounts available for group classes. Call or register to reserve your class.

Who should take the exam?

Restaurants

Delicatessens

Correctional Facilities

Quick Serve Restaurants

Schools

Management Services Locations

Convenience Stores

Health Care

Educational Institutions – Hospitality and Dietetic Programs

Grocery Stores

Long-Term Care Facilities

Daycare Centers Locations

Rules for food handlers

All food service workers who are involved in preparation, storage or presentation of foods in regulated businesses in Florida are required to be trained in safe food handling, as required by Florida statute 509.049.

The training must be completed within 60 days of employment, and the certification is valid for 3 years.

We provide a class which includes instructions, a handbook and a certificate of completion, along with an id card. Fees are $25 per person.

Topics covered in our training

Food protection

Pest control

Sanitizing equipment

Purchasing food

Personal hygiene

Utensils and food contact surfaces

Cleaning equipment

Food storage

General maintenance and housekeeping duties

Preparing food

Receiving food

Selecting, monitoring and maintaining a water source