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Retail food workers in industries such as restaurants and catering often must be certified by taking an approved food safety examination. These certification programs are designed to protect consumers' health and safety.
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.
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