Finding the Food Safety Training Program that is Right for You
In my final blog last month, I promised I would provide more information about food safety training programs offered for foodservice professionals. There are a few different options available to you.
Just last week, I was asked about the difference between all of them. For example, ServSafe has ServSafe Food Handler and ServSafe Manager. The Food Handler program is designed for employee-level positions and includes an assessment, but the assessment itself is not proctored. Whereas the ServSafe Manager program includes a proctored exam that must be passed at a predetermined level to be certified. The question I received was which one would suffice for the food code requirement for knowledge, to which I responded the ServSafe Manager program. Of course, the next question was why the Food Handler program would not suffice, after all it is cheaper to complete and does not require the need to find a proctor. The easy answer is because it does not have a proctored exam; however, to fully understand this, we really need to start with the food code.
Knowledge and certification requirements are spelled out in the FDA Model Food Code and are addressed in two ways. First, Section 2-102.11 mandates the knowledge requirement for the person in charge, which can be satisfied by one of three different methods: having no priority violations during the current inspection; being a certified food protection manager, having passed a test as part of an accredited program; or responding to the inspector’s questions about a variety of identified food safety topics. However, Section 2-102.11 goes on to require that for most foodservice operations, the person in charge must be a certified food protection manager who has passed an accredited test. Section 2-102.20 then goes on to state the way a food handler can satisfy the requirements spelled out in section 2–102.11 and 2-102.12 is to pass a certified food protection manager certification, which conforms to the Conference for Food Protection standards. Of course, each jurisdiction can have different standards, so it is imperative that you check your local requirements. Alaska, for example, not only requires the person in charge to be knowledgeable, but each food handler is expected to have a food worker card within 30 days of employment, which involves a food safety-focused training course, followed by passing an assessment exam.
Whichever you decide, because some jurisdictions have more stringent requirements than the conference for food protection, check with your local health department to make sure they also recognize the exam before you pay for it.
So, who is the Conference for Food Protection? Well, the United States Food and Drug Administration has a memorandum of understanding which recognizes the conference as the organization qualified to develop the standards to promote food safety. The conference is an independent, volunteer-led organization that brings together food industry experts from the government, academics, industry, and consumer organizations to address food safety issues. Several years ago, the conference identified the need to establish a set of uniform national standards to assess food safety certification programs. These standards would provide a basis to assess certification programs and allow jurisdictions (e.g., local health inspectors) to gage the quality of the certification. The conference developed the Standards for Accreditation of Food Protection Manager Certification Programs and maintains and updates these standards, as needed. The conference then contracts the American National Standard Institute to accredit these programs against the standard that the conference has developed.
With these standards in mind, the conference, and more specifically, the American National Standard Institute, works with organizations who would like to offer a food safety certification exam to make sure they meet the standards outlined by the conference. Below are organizations who are currently certified to offer the food safety certification exam and some basic information about the program.
| Name of Organization | Certification Exam | Format | Cost | Other Notes |
|---|---|---|---|---|
| 360training.com, Inc. | Learn2Serve Food Protection Manager Certification Exam | Training: Online
Exam: Remote proctoring, cost included with both the training and exam package and the exam only option. |
Training & Exam: $99.00
Exam only: $55.00 |
Students allowed two attempts to pass the exam with no additional cost.
Not approved for New York City |
| Above Training / StateFoodSafety.com | Certified Food Protection Manager (CFPM) Exam | Training: online
Exam: In-person or online, remote proctoring available |
Training & Exam: $78.00[2] + proctor fee (varies, usually around $50)
Exam only: $28.00 plus proctor fee (varies, usually around $50) |
If you fail the exam, you must repurchase a new exam, however the course remains free. |
| National Registry of Food Safety Professionals | Food Protection Manager Certification Program & International Certified Food Safety Manager | Training: It appears this is designed for in-person training, but self-study options are allowed. There is an affiliate network that provides online training for an additional cost.
Exam: It appears the exams are done online, but only at a Pearson VUE testing center. |
Training & Exam: $70.95
Self-Study Training Materials: $23.00 Exam only: $47.00 |
Examinees may take the exam up to three times without retaking the course. However, examinees MUST retake the training course if failed more than three times. Additional exam vouchers will be necessary for repeated attempts.Of accredited programs, this was the most complicated of the websites to navigate. |
| National Restaurant Association | ServSafe Manager | Training: In-person or online
Exam: In-person or online, remote proctoring available. |
Training & Exam: In-person costs will vary; online $152.92 plus proctor fee, $179 with testing center access. Convert to online proctoring for an additional $63.00.
Exam only: $36.00 |
If you fail the exam, you must repurchase a new exam, however the course remains free. |
| Prometric Inc. | Food Protection Manager Certification Program | Training: Designed for in-person but can be completed via self-study.
Exam: In-person or online, proctor required. |
Training & Exam: Vary by training program
Exam only: $28.00 – $48.00 |
Exam must be taken at a Prometric testing center. |
| The Always Food Safe Company, LLC | Food Manager Certification | Training: Online
Exam: Remote proctoring, cost included with both the training and exam package and the exam only option. |
Training & Exam: $78.00 + Remote Proctor Fee of $48.00
Exam only: $28.00 + Remote Proctor Fee of $48.00 |
Students allowed two attempts to pass the exam with no additional cost. |
I am sure there are several of you out there who would like me to tell you which program is the best for you, but it all depends on how you learn, how you’d like to take the exam, and your budget. Certainly, there are a few programs which are designed for the employee who wants to take the class and exam from their home, but not all of us are interested in this. Look into each and use your best judgement. Whichever you decide, because some jurisdictions have more stringent requirements than the conference, check with your local health department to make sure they also recognize the exam before you pay for it.
Have you had good or bad experiences with either of these training and exams that you’d like to share? If so, drop me a note. I’d love to hear about your experiences and may be able to use this in a future blog. Risk Nothing.
[1] Information is current as of 10/4/2021
[2] Fee is specific to the state and, in some cases, the county. It appears that most are $78.00.
Thawing Food with Food Safety in Mind
There comes a time in almost every foodservice operation where you must thaw food. Yes, I know there are those operations who have moved to fresh products only and don’t have a freezer in-house, but I am willing to bet that is more the exception than the norm. I am almost sure that anyone reading this blog who works in a foodservice operation can regurgitate what methods are acceptable to thaw food per the FDA Model Food Code. In case you don’t recall, I will discuss them briefly, but I wanted to spend some time covering these requirements a bit more in-depth – so you not only know WHAT to do, but the WHY we do it that way.
Addressing Major Food Recalls in Your Business
It seems like every year we have a large-scale food recall that reminds consumers and foodservice operators about the importance of food safety. Not that we need reminded, but it certainly puts the topic in the headlines again. Last year, it was the onion recall. This year, it may very well be the Jiff peanut butter recall, of which we are in the midst of. At the time of the publishing, we are starting to learn more about a potential hepatitis A outbreak linked to strawberries. If you have not been impacted by either of these recalls in your personal or business life, I would be surprised.
Sanitation, Sanitation, Where Art Thou?
Continuing the theme I picked up on a few months ago, discussing common causes of foodborne illness, I’d like to focus this blog on cross contamination, more precisely sanitation. Sanitation is another issue that employees don’t often do at home, so they discount the importance of it in the food production environment. That is to say that they have never made someone sick at home because they only clean their countertops and they have likely never sanitized their kitchen, so why is it so important in a foodservice facility?
Handwashing: The Habit that Isn’t as Common as We May Think
Earlier this year, I started to focus our FoodHandler Food Safety blogs on common food safety issues faced in each foodservice operation across the world. We’ve covered some of the most common issues, but perhaps none is more common than improper hand hygiene.
