top of page
Food Safety Program for Managers Miami

Food Safety Program for Managers

Food Safety Program for Managers

Training, Exams and Educational Materials for Food Service Managers
​
The National Registry if Food Safety Professionals and accredited by the American National Standards Institute (ANSI), The Food Safety Manager Certification Examination (FSMCE) is accredited under exam standards set by the Conference of Food Protection (CFP). The International Certified Food Safety Manager (ICFSM) is accredited under both the CFP standards and the ISO 17024 standard. We provides food safety training, exams and educational materials to food service managers.  Students can earn the ServSafe® Food Protection Manager Exam with our proctors.

FSP.gif

Course Description

The Certified Food Managers course is design to train and teach food managers to implement essential food safety practices and create a culture of food safety. Food Safety Manager Certification Program assesses the knowledge and skills of entry-level food managers. We use recognized exam development practices to design certification exams that exceed industry expectations for clarity and accuracy

Who Should Attend And Benefit From Taking The Course

Anyone in the foodservice especially owners, restaurant and commercial food service managers, wait staff, chefs, bartenders ,hosts and hostesses, students , cooks ,shift leaders from any food business industry who handles food products or any other foodservice establishment needing to comply with local regulatory requirements to have staff trained in food handling and safety. This certification is commonly required in order to receive your “permit to operate” from your local Department of Health.

Topics Students Will Learn

The training agenda includes:

​

  • Introduction to food safety

  • Good Personal Hygiene

  • Potential hazardous foods

  • Time and Temperature Controls (TCS)

  • How to keep foods safe.

  • Challenges to food safety.

  • How to prevent cross-contamination.

  • Purchasing and receiving principles.

  • Food safety management systems.

  • Creating and Implementing HACCP program principles.

  • Crisis Management.

  • Sanitation principles.

  • Pest Management.

bottom of page