Certification

Employees who work in the food industry may be required to obtain certification in food-handling practices. Nationwide standardized exams are used to certify workers in safety procedures when working with food.

Regulations

U.S. states govern who within a food business must complete a food-handling certification program. Many states require only that a food safety "manager" be present on site.

Concepts

Those who undergo training and certification through an exam will learn about sanitation, how food flows through an operation (cross-contamination, temperature controls, etc.), pest management, FDA food codes and food-borne pathogens.

Approach

Most training incorporates Hazard Analysis and Critical Control Points (HACCP), a preventive approach to food safety issues. It identifies potential hazards and employs critical control points to eliminate risks.

Courses

Certification can be obtained in a variety of ways. An employer may train their employees directly to be certified by an approved examination. Individuals can also train at a variety of local training centers or take courses online through the National Registry of Food Safety Professionals (NRFSP) at www.nrfsp.com.

Source:

Food saftey certification regulations

NRFSP: State Regulations

International HACCP Alliance