Each year, 800 outbreaks of foodborne illness occur in the United States and most of these are linked with restaurants. Government agencies and the restaurant industry can use kitchen manager certification to improve food safety in restaurants.
Food illness outbreaks can lead to:
- Loss of customers, sales, and reputation.
- Lawsuits and legal fees.
What is the FDA Food Code and how can it help?
The 2013 FDA Food Code assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes).
Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy. The FDA Food Code provision on certified kitchen managers:
- Requires restaurants to have at least one employee with management responsibility who is certified in food safety.
- Has been adopted by 26 states and District of Columbia.
What is Food Manager Certification?
The Food Safety Manager Certification program is designed for managers, chefs, owners and others with supervisory responsibilities in the food industry. The Food Manager Training Course serves as a study guide for all those who are preparing for certification as a Food Safety Manager. Topics covered:
- Personal hygiene, foodborne illness, receiving, storing, preparing and serving foods; food safety regulations and more.
- Meets regulatory requirements. Check your local regulations for details.
- Certification exam is accredited by American National Standards Institute (ANSI)-Conference for Food Protection (CFP).
- Learn about cross contamination, cold and hot food safety, best practices for
personal hygiene, and foodborne illnesses.
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Kitchen Manager Certification – CDC Infographic