Your Cart Is Empty.
Your Cart Is Empty.
It is a legal requirement in multiple states and counties to have at least one staff member Food Manager trained and on duty at any time in your business. This course equips managers with the information, know-how, and skills required to supervise the handling of food in the workplace in a safe manner throughout preparation, serving, and storage. Being a Certified Food Protection Manager is one of numerous ways to demonstrate food safety knowledge, which is required by many jurisdictions, which also may specify that the Food Manager pass a test from an approved certification program.
Yes! The National Registry of Food Safety Professionals (NRFSP), Learn2Serve (360training.com), ServSafe (National Restaurant Association), and Prometric all offer food protection manager certification programs. The Always Food Safe Company's food protection manager exam is an exact match to those programs. Our exam is ANSI recognized, demonstrating that it satisfies the necessary national standards for Food Protection Manager Certification Programs.
A food manager is in charge of ensuring that food is prepared, served, and stored in a way that keeps customer safe. They are certified to oversee food safety procedures in the kitchen after passing a test demonstrating their proficiency in food safety procedures.
The certificate is valid for up to five years from the date of the exam.
All exam forms are what we call equivalent. Each form of the Always Food Safe Company, Food Protection Manager Certification Exam is equivalent in difficulty and content to other exam forms. The forms were constructed by a highly respected psychometrician with an advanced degree in measurement and testing, and in addition, we call on the expert help of many experienced Food Protection Managers, (Subject Matter Experts). Each exam form goes through many processes to ensure that it is equivalent. That way you can be assured that whichever exam form you receive, it will test your knowledge equally and fairly.
The renewal process differs by state. Check with your local health department.
Total training time: 8 hours. Either finish the entire course or only focus on the material you need to review. As necessary, stop and start. Practice the exam to be ready for the Food Protection Manager Certification Exam. Limit of two hours for the exam. The exam is frequently finished in 60 minutes or less by test takers.
Every state has a different renewal procedure. Consult the health department in your area.
The minimum passing score is 70 percent.
You MUST bring one valid government-issued ID with a photo and one valid signature. On the same ID, the photo and signature are possible.
Acceptable forms of identification include:
The maximum attempt to retake the exam is 2. After the second attempt, the student must wait 90 days before they can retake the exam.
Yes. Both the procter and Test Taker must be on seperate electronic devices when taking the proctered exam.
Role of the proctor
A proctor will physically be present to administer the examination and will be responsible for: