Accredited by ANSI, Meets the standards of CFP & ISO/IEC 17024

This four hour workshop provides an excellent foundation reviewing various topics related to the 2013 food code in preparation for the NRFSP Certified Food Manager exam. The two hour NRFSP certification exam follows this training.  This exam focuses on and enhances the knowledge of food safety managers in the food industry based on the FDA food code. The review includes fundamentals of food safety including temperature control, cooking and cooling, cross-contamination, employee hygiene practices, calibration, equipment cleaning and more.  This exam exceeds industry expectations for clarity and accuracy.

Attendees have the choice to take the exam at the conclusion of the four hour training or request a voucher (before training begins) to be used at a Pearson-Vue Testing Center (approximately 1700 throughout the US). Because our training center is at the NRFSP Orlando Corporate Offices, attendees choosing to take the exam at this time, receive their exam results within 1 hour of everyone completing the exam. Students are encouraged to purchase the study guides titled Food Safety Management Principles, SURE Food Safety Manager Manual and/or Debby Newslow’s latest book titled: Food Safety Management Programs: Application, Best Practices and Compliance (which are all available on our website) to study prior to taking the class.

Who Will Benefit

Food safety managers, restaurant managers, deli managers, food truck operators, convenience store workers preparing food, caterers, hotels that serve breakfasts or other snacks, supervisors and associates wanting to enhance and demonstrate their knowledge in food safety and the FDA Food Code will definitely benefit.  Depending on your state’s requirements, this also meets the requirement for manufacturing sites to have a certified Food Safety Manager on-site during production.

What You Will Learn

• An overview of the FDA Food Code (2013) requirements in preparation for the quiz.
• An overview and review of fundamentals of food safety including temperature control, the “danger zone”, cooking and cooling, cross-contamination, proper hygiene practices, equipment cleaning and sanitizing, hazards (pathogens, chemical, physical), allergens, FATTOM and more.

Registration Information

This course is offered at our professional training facility in Orlando, FL or can be held at your site.

Workshop hours are 9:00 a.m. to 1:00 p.m., break for lunch from 1-2 p.m. (on your own), and the exam from 2 p.m. to 4 p.m.  Results should be received by 5 p.m. Course instructional materials, snacks and beverages are included. Professional wall and wallet certificates from NRFSP, re provided upon passing the exam. The total cost for workshop and exam is only $395. You may purchase a Pearson-Vue voucher for $175 if unable to take exam on the day of the training.