"there's a fallacy that everyone has to be a chef to be certified in food safety..."
can and should be practiced by anyone, especially children and families
is required by dietitians and nutritionists alike, to work legitimately
is required to be a manager in a restaurant, grocery store, quick mart, or even large distribution center
is required to be a chef, private cook, or mobile food service
The Professional Food Manager Certification is approved by the American National Standards Institute & the Conference for Food Protection (ANSI-CFP), through the ServSafe National restaurant Association.
This accredited exam is accepted in all states that have mandatory certification requirements for Food Protection Management Professionals.
Food Protection Manager Exam
is designed to test & assess anyone, on competencies related to the prevention of foodborne illnesses.The exam will: evaluate workers’ competencies on food safety including covering the basic food safety fundamentals and principles, hand washing & sanitation, time & temperature control (TTC) & hazard analysis critical control points (HACCP), shipping, receiving, storage, food handling, preparation, pest control & prevention; identifying cross contamination, knowing & identifying foodborne illnesses; and enhance the food safety skills of employees who are responsible for the safety of co-workers, restaurant employees, managers, chefs, instructors, nutritionists and dietitians, caterers and event staff, convenience store owners and staff who are responsible of ensuring safe food practices to consumers.