National Registry of Food Safety Professionals develops and maintains certification examination programs in the food safety profession. National Registry is recognized internationally by the food service industry for its examinations and service delivery standards and practices. International Certified Food Safety Manager (ICFSM) The International Certified Food Safety Manager program is accredited by ANSI under both CFP and ISO/IEC standards. As part of your job, you need to know how to protect the public from foodborne illness. Taking this exam will help you measure how well you understand food safety and show you how to apply this knowledge in the workplace.

Most food facilities are required to have at least one person, an owner or designated employee, who has passed an approved food safety certification exam. Most of the other facility employees are required to have a California Food Handler Card. Under most circumstances, more than one certified food manager will be necessary.
Individuals who successfully complete the program demonstrate a commitment to food safety and demonstrate a high level of competency in food safety management. Certificates are granted to those who pass the food safety manager certification exam. This finding suggests that the presence of a certified food protection manager reduces the risk of a foodborne outbreak for an establishment and was a distinguishing factor between restaurants that experienced a foodborne illness outbreak and those that had not. MMDHD offers the National Registry of Food Safety Professionals Certified Food Safety Manager Examination after completion of the training course. Successful completion of this course and passing the proctored exam, results in a five-year certification, and meets the requirements of Michigan’s Food Law regarding manager certification by 30 June 2009. Training Solutions
This exam completes StateFoodSafety’s food safety training and testing product offering.
The test provider issues a certificate to successful participants, which is valid for a period of five years from the date of issuance. Each certified food manager must become re-certified through testing after the five year period. All establishments shall designate in writing the food service manager or managers for each location. The company specializes in food safety, food safety training programs, food safety certification, national food handlers certification, professional food manager certification, food safety exams, food safety managemen and food handlers online exams. The First Principles certificate program, available online and in a classroom setting, provides food handlers with the knowledge and skills they need to safely handle foods for human consumption. Successful completion of the program assures food managers, regulators and trainers that the certificate holder has completed a basic course in food safety.

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A Manager Certification course will end with you taking a proctored exam and receiving a “Nationally Accredited Food Protection Certificate.” The certificate signifies that the employee has completed a food safety and sanitation course that has been approved by OPH. A Certified Food Safety Manager (CFSM) is a full-time employee of one specific food service establishment; this person has a Montgomery County Office of Public Health (OPH) issued certificate. All NEHA registered instructors must pass ANSI-CFP food manager exams and keep certificates up to date. (Washington, D.C.) Today, the National Restaurant Association marked a major achievement in the advancement of food safety training nationwide.
This course is accredited and recognized in Michigan as a Certified Food Safety Course. The Florida Department of Health works to protect, promote, and improve the health of all people in Florida through integrated state, county, and community efforts. Please recognize National Registry of Food Safety Professionals (NRFSP) as the client when registering. When creating your Pearson VUE web account, you will be asked to provide your NRFSP ID.
In January 2007, MMDHD began offering an advanced food training class for managers, Persons-in-Charge (PICs), and restaurant staff directly involved with food handling. Find the Food Safety Management and Food Handling regulatory requirements specific to your operating jurisdiction. NRFSP training and testing programs are widely recognized and accepted for requirement fulfillment. Please be aware that individuals who have taken the StateFoodSafety Food Protection Manager Certification Exam will not be approved to proctor exams until the next business quarter begins. There must be sufficient time between taking the exam and proctoring the exam. Specifications

Managers will be tested on their understanding of food contamination prevention, employee health and hygiene, food service equipment and utensils, facility design, regulatory compliance and recordkeeping, and managerial responsibilities.
Since 1920, Cobb & Douglas Public Health has been dedicated to promoting and protecting the health and safety of the local community, state, region and world through our wide-reaching services. Our trusted team members are committed leaders and professionals in a variety of specialties whose expertise and compassion for those they serve is recognized in their fields. The request should include the name and address of facility, purpose, and a list of food items sold and it should be signed and dated by the owner/manager. If the exemption is granted, then OPH will issue an approval letter for the facility to post in view of the public. Please make sure you are enrolling in the correct manager-level course and taking a proctored test. Please note that some of these companies require you to complete the online training to enroll in the test.
However, those establishments that do not serve a highly susceptible population and have no more than two food workers/volunteers engaged in the storage, preparation, display, or serving of food, at one time, are allowed to have one designated certified food manager. StateFoodSafety is proud to announce the release of the Food Protection Manager Certification Exam. This ANAB-accredited exam allows food service managers to get certified to provide safe food in their establishments. Even with this additional training, a food worker must also successfully complete the required food worker card training and exam to renew the card.
Programs are accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). The U.S. Food and Drug Administration (FDA) Food Code 2013 is used as a reference for critical food safety content to be tested. The Food Safety Manager examination is acceptable in all states and jurisdictions that recognize those standards set by the Conference for Food Protection and is an assurance of quality in the development and maintenance of the exams. “My favorite thing about ExamEdge’s online practice test is that they mimicked the actual exam. I walked into the exam feeling confident I knew the material and walked out knowing my time studying with Exam Edge was well worth the effort.” Larimer County Extension offers proctoring services in person through NRFSP.
Individuals must complete the Reciprocity Application in order to receive an OPH certificate after completing an OPH-approved course within the past five years. The Mid-Michigan District Health Department was formed in 1966 and serves Clinton, Gratiot and Montcalm counties. Our mission is to take action to protect, maintain and improve the health of the communities we serve. Our vision is to continue advancing with innovative solutions to achieve healthier outcomes. Our company is dedicated to providing the very best quality products and service. The mission of National Registry of Food Safety Professionals is to ensure safety through quality testing and certification.
Nationally recognized courses and exams are listed below and must be completed every five years. Click here for a listing of ANSI-CFP accredited manager certificates. Your company or local regulatory authority may offer in-house proctored exam sessions through StateFoodSafety. Visit our website for more information on the benefits of proctoring through StateFoodSafety and the free process for becoming a proctor. By providing an exam tailored to the food processing industry with options for delivery in both English and Spanish, National Registry has given my business a credible and convenient option. National Registry has been instrumental in helping Taylor Farms Florida enhance our food safety culture by ensuring our supervisory team understands and speaks the language of food safety best practices.”
To be certified you must pass an ANSI/CFP nationally accredited exam once every 5 years. To prepare for the exam, most individuals take a class (in person or on-line) or self-study. Exams are proctored and must be taken either at an approved testing site or are given at the end of a course by an approved instructor. Highly susceptible populations are persons who are more likely than other people in the general population to experience foodborne disease because they are immunocompromised, children pre-school through elementary school, and older adults. Our exams ask the right questions to reveal your employees’ ability to prepare and serve food safely, not their ability to take a test. You can expect fair and flexible options with a variety of exam languages in multiple online formats as well as and paper and pencil.
“Additional food safety training” doesn’t replace the required Washington State food safety training class or exam. Many Michigan food establishments must employ at least one certified food manager. The online food worker training and testing program that some counties offer may only be able to issue a 2-year card. Check with your local health department to see if you can get a 3 or 5-year card using the online program. The purpose of the certification program is to protect public health. It teaches food safety risks and ways to prevent foodborne illnesses.

Frequently Asked Questions

This certification communicates to the food service and retail industry that a manager has the knowledge, skills, and abilities necessary to oversee the safe storage, preparation, and service of food in the workplace. Most environmental and regulatory bodies across the United States require at least one Certified Food Safety Manager per food service location. We work with institutional partners to offer a wide array of practice tests that will help you prepare for your big exam.

The Association announced its acquisition of the National Registry of Food Safety Professionals (NRFSP), a U.S.-based certification body. NRFSP focuses on providing certificates for individuals seeking credentials in a variety of food safety disciplines. Certification

Passing the Food Protection Manager Certification Exam earns the Food Safety Manager Certification.
If you are a first-time test-taker, you will not yet have a NRFSP ID and you should leave this field blank. To become a Certified Grocery Store Food Safety Manager, you must pass the CGSFSM exam. Your original account will retain exams for any other organization and may be accessed on the respective login page.

National Registry provides custom branding, employee performance data, and personal customer service with all of your exams from one source. The Massachusetts Department of Public Health and the Boston Health Division does not in any way endorse or recommend any of the individuals or organizations presented on this list. We also don’t preclude anyone not on the list from conducting food safety training. We do not evaluate trainers and do not guarantee the success of their programs. The Food Safety Manager Certification Examination is accredited by the American National Standards Institute under standards established by the Conference for Food Protection. Below is a list of some course providers, be cautious you are taking a Manager Certification course and NOT a Food Handlers course.
The program is designed to provide individuals with the knowledge and skills necessary to manage a food safety program in a commercial foodservice or retail food establishment. The program is based on the FDA Food Code and provides individuals with the knowledge to recognize, prevent and correct food safety hazards. The certification is valid for five years and requires recertification every five years.
To access your new National Registry of Food Safety Professionals account, click Forgot my username and provide the required information, then your new username will be displayed on-screen. Next, click “Forgot my password” and complete the steps to access your new National Registry of Food Safety Professionals account. Food Establishments guidelines for Risk Levels are found below, if you have any questions please feel free to contact our department for more information. Below please find a summary document of Food Protection Certificates required by individual towns served by Northwest Bergen Regional Health Commission. In addition, many individual towns have enacted more restrictive requirements for both Food Handler and Food Manager Protection Training.
To become a certified food manager in compliance with Department of Health requirements, individuals must successfully pass a certification examination administered by any approved Manager Certification Test Provider (see below for listing). Food manager certification provides managers with in-depth knowledge of proper food safety practices for use in their facilities. Facilities with a certified food manager as the Person In Charge (PIC) will also meet the Demonstration of Knowledge requirement in the Virginia Food Regulations.