Food Safety and Food Protection Courses
and Industry Related Resources
Certification for Thought
A Certified Food Safety and Food Protection Manager is an individual who demonstrates by means of passing a food safety certification examination from an accredited certifying organization such as National Restaurant Association that he/she has the knowledge, skills and abilities required to protect the public, associates and patrons from foodborne illness.
Duties of such a person could include but not necessarily limited to:
- Responsibility for identifying risks and hazards within day to day operation of a food establishment providing food for human consumption.
- Development or implementation of specific policies, procedures or standards aimed at preventing foodborne illness.
- Co-ordination of training, supervision or direction of food preparation activities and responsibilities for taking corrective action as required protecting health of consumers.
- Responsibility for completion of in house self-inspection of daily operations on a periodic basis to view that policies and procedures concerning food safety are being followed.
|Satisfactory completion of course with passing grade participant earns a nationally accredited food safety certification from the National Restaurant Association Educational Foundation and valid five years from date of examination.|
Industry Related Resources, Food Safety Class Schedules, Questions, Fees and Registration Form on web site www.trainingtoexcel.com
|Contact: Norm Milot
Certified ServSafe® Instructor and Registered ProctorOffice at Rosebelle’s Victorian Inn
31 Franklin Street, Brandon, Vermont, 05733-1111