Food Protection Manager Certification - $160

This 16-hour comprehensive course details food safety components as outlined in the FDA Model Food Code. You will learn how to ensure compliance with safe food handling practices including:

• Foodborne illness
• Food personnel
• Hazard Analysis Critical Control Point(HACCP)
• Facilities and equipment
• Pest management
• Regulatory issues
• How to properly receive, store, prepare, display, and serve food
• Healthy hygiene practices

HACCP Manager Certification - $600.00

This National Sanitation Foundation (NSF) Manager Training Program is designed for food processors, food service managers, production supervisors, quality assurance staff, trainers, food safety and HACCP consultants, and regulatory staff who are responsible for food service inspections.

HACCP is a food safety management system used to control risks and hazards. Participants will learn the seven basic principles of HACCP:

• Conducting a hazard analysis
• Determining critical control points
• Establishing critical limits for each critical control point
• Monitoring systems for each critical control point
• Corrective actions
• Verification procedures
• Documentation and Record Keeping

Participants will be provided all the information to complete one of the following nationally accepted food certification exams:

National Restaurant Association-ServSafe

National Sanitation Foundation-Experior