Upcoming scheduled events include:
- May 25, 2021 – Spanish – Virtual Course
- June 17, 2021 – Virtual Course
- July 8, 2021 – Spanish Virtual Course
- August 12, 2021 – Virtual Course
- September 16, 2021 – Spanish Virtual Course
- October 7, 2021 – Virtual Course
- November 4, 2021 – Spanish Virtual Course
To request a training date not listed, please contact us here!
Certified Professional Food Manager (CPFM) Course and Exam
CPFM is an affordable assessment program that is accredited by both American National Standards Institute (ANSI) and Conference for Food Protection (CFP) and offers convenient, flexible options for test takers. It has been designed alongside recognized food experts to mirror real-life situations to help food industry professionals understand critical food safety principles and successfully apply their skills at work. It is:
- Delivered in all 50 states
- Offered in English or Spanish Classes and Exams
- Covers both retail and restaurant environments
- Aligned with leading training programs
Who Should Attend
This course is appropriate for anyone looking to gain a deep working knowledge of Food Safety, as well as those needing a food safety and regulatory update or if your certificate has expired.
Those interested may include:
- Restaurant Managers
- Supermarket/Retail Manager
- Product Supervisors
- Food Service Employees
- Food Retailers/Distributors
Day 1 (6 hours)
The food safety certification examination shall include, but need not be limited to, all of the following elements:
- Foodborne illness, including terms associated with foodborne illness, micro-organisms, hepatitis A, and toxins that can contaminate food and the illness that can be associated with contamination, definition and recognition of potentially hazardous foods, chemical, biological, and physical contamination of food, and the illnesses that can be associated with food contamination, and major contributing factors for foodborne illness.
- The relationship between time and temperature with respect to foodborne illness, including the relationship between time and temperature and micro-organisms during the various food handling, preparation, and serving states, and the type, calibration, and use of thermometers in monitoring food temperatures.
- The relationship between personal hygiene and food safety, including the association of hand contact, personal habits and behaviors, and food employee health to foodborne illness, and the recognition of how policies, procedures, and management contribute to improved food safety practices.
- Methods of preventing food contamination in all stages of food handling, including terms associated with contamination and potential hazards prior to, during, and after delivery.
- Procedures for cleaning and sanitizing equipment and utensils.
- Problems and potential solutions associated with facility and equipment design, layout, and construction.
- Problems and potential solutions associated with temperature control, preventing cross-contamination, housekeeping, and maintenance.
Day 1 (2 hours)
This session begins with a review of the above Food Safety Course Outline, and students are given a certification exam of 85 questions. The certification candidate must pass with a score of 75% or higher.
Note: Retail/Restaurant Companies can request a class only for their employees. please contact us for a discount.
* While this certification is usually valid for 5 years, this may vary depending on your local health jurisdiction. Some states and local jurisdictions have their own additional requirements, such as registering your certificate with the local health department or paying an additional issuance fee. We can help you with any additional Health Department jurisdiction requests.