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Idaho State University

Certified Food Safety Manager

Description

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This course and test fulfill the requirements to become a Certified Food Safety Manager. In this course you will learn to implement essential food safety practices and create a culture of food safety. You will learn about food safety issues, regulations, and techniques to maintain a food-safe environment. The FDA food code requires that food establishments must have a Certified Manager on site during operation. This course is for anyone who prepares and serves food to the public including: restaurants, grocery stores, hotels, hospitals, schools, and baristas.

Registration deadline is February 06, 2020

The 2013 Food Code requires upon request the person in charge (PIC) shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Points (HACCP) principles, and the requirements of the Food Code.
The PIC shall demonstrate this knowledge by:
  • Having no violations of priority items during the current inspection
  • Being a certified food protection manager (CFSM) or
  • Responding correctly to the inspector's questions to specific Food operation. The areas include:
    • The prevention of foodborne disease
    • Preventing the transmission of foodborne disease
    • The symptoms associated with the diseases that are transmissible through Food
    • The significance of Time/Temperature Control for Safety Food and preventing illness
    • Identifying major food allergens and the symptoms
    • Providing protection from backflow and precluding the creation of cross connections
    • Poisonous or toxic materials in the food establishment
    • Identifying Critical Control Points in the operation from purchasing through sale or service
    • How the PIC and employees comply with the HACCP Plan
    • Responsibilities, rights, and authorities of the employee, PIC, regulatory authority and
    • The reporting responsibilities and exclusion or restriction of food employees

This is a nationally recognized course and will meet the Person in Charge and CFSM requirements for all States. Be a food safety leader and invite other food handlers from establishments in your community to follow your lead and become a CFSM.  Registration Deadline is 02/06/20

Who Needs this Class

  • Restaurants
  • Grocery Stores that prepare food
  • Hotels
  • Hospital Cafeteria/Café
  • Schools
  • Baristas

The 2017 Food Code REQUIRES the Person in Charge to be a CFSM.

About the Course

  • $125.00 per person

 

Food Safety Asset Protection


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