American Food Safety School

SafeMark Food Safety Training and Certification

David — Sat, 21 Aug 2010 20:05:49 +0000

SafeMark® (previously called SuperSafeMark®) is a comprehensive food safety training and certification program designed to prepare managers, supervisors and anyone in retail and wholesale food for Food Protection Manager Certification.

The SafeMark program is a one-day course comprised of:

SafeMark training, and
Certified Food Safety Manager Certification Examination (National Registry of Food Safety Professionals)

SafeMark Training
A SafeMark (one-day or two-day) training program is designed to reinforce key food safety and sanitation areas of:

Personal Hygiene
Time & Temperature Management
Avoiding Cross Contamination
Cleaning & Sanitizing
Management Systems

Certified Food Safety Manager Certification Examination
Food Safety Manager Certification is awarded to candidates who successfully pass the examination. A passing score is 75% or higher.

The Certified Food Safety Manager examination was developed by the National Registry of Food Safety Professionals (NRFSP) and is accredited by the American National Standards Institute (ANSI) using standards set by the Conference for Food Protection (CFP). The National Registry’s exam is accepted in all states and jurisdictions that recognize those standards. Food Safety Manager Certification is accepted in all US states and local health departments requiring certification. The certificate is valid for up to five years.

Course Fee
$165 per person (includes SafeMark book [Food Safety Fundamentals or SuperSafeMark Guide to Food Safety], one-day training class, and examination)

$85 (examination only)

Sidebar List

AdminTuttle — Mon, 26 Jul 2010 13:43:51 +0000

have highly qualified instructors.
have a vigorous, innovative, hands-on philosophy. As such, we provide experiential rather than theoretical training methods.
can come to YOU.
give you a Low Cost, Best Quality Service guarantee.

Food Handlers On-site Training

AdminTuttle — Wed, 21 Jul 2010 21:21:39 +0000

We provide workshops tailored to fit your unique needs, and to save you money and time, we bring them to you.

Course Fee
$150 per person (includes learning materials and four-hour training class)

Food Microbiology Short Course

AdminTuttle — Wed, 21 Jul 2010 21:21:01 +0000

Foodborne illness is caused by eating foods contaminated with pathogens (harmful germs), chemicals, or objects.

According to the U.S. Centers for Disease Control and Prevention (CDC), pathogens are responsible for the largest portion of foobdorne disease outbreaks and infections. Pathogens include viruses, parasites, fungi, and bacteria.

Food Microbiology Short Course is designed for foodhandlers, since knowledge of pathogens, how they grow, what they need to grow, food vehicles, and pathogen control strategies can help prevent foodborne illness.

Participants also learn about:

Sources and distribution of microorganisms
Spoilage microorganisms vs. pathogens
Toxins (poisons) carried by certain plants, mushrooms, and seafood
Food and environmental sampling
Methods used to detect, enumerate, isolate, and identify specific spoilage microorganisms and pathogens
The role of food and environmental microbiological testing in controlling pathogens
How to interpret microbiological data correctly

Course Fee
$599 per person (includes learning materials and one-day training class)

Ask about our Group Discounts Program.

Farm food safety plan

AdminTuttle — Wed, 21 Jul 2010 21:19:45 +0000

American Food Safety School can assist you in the development of your farm food safety plan and prepare you for a successful Third-Party Audit.

Don’t wait! Register today! Ask about our Group Discounts Program.

Good Agricultural Practices (GAPs) Training

AdminTuttle — Wed, 21 Jul 2010 21:18:42 +0000

The following sequential steps are recommended for fruit and vegetable growers who would like to become GAPs-certified:

participate in a GAPs training
develop and implement a written farm food safety plan
pass a Third-Party GAPs Audit

GAPs Food Safety Course
During this one-day training, participants learn:

about potential food safety hazards to fresh produce (fruits and vegetables) safety and sources of contamination
about strategies to control pathogens (harmful microorganisms)
how to develop and implement a farm food safety plan

Course Fee
$150 per person

Certified Food Safety Manager Certification

AdminTuttle — Wed, 21 Jul 2010 21:14:59 +0000

The Certified Food Safety Manager program is a one-day course comprised of:

Certified Food Safety Manager training, and
Certified Food Safety Manager Certification Examination

Certified Food Safety Manager training
There are eight topics that are the focus of the one-day Certified Food Safety Manager training and examination. These include:

preventing contamination and cross-contamination
ensuring personal hygiene and employee health
actively managing controls in a food establishment
monitoring the flow of foods
ensuring product time and temperature
conducting cleaning and sanitizing
managing the physical facility design and maintenance
preventing and controlling pests (insects/rodents)

Certified Food Safety Manager Certification Examination
Food Safety Manager Certification is awarded to candidates who successfully pass the examination. A passing score is 75% or higher.

The Certified Food Safety Manager examination was developed by the National Registry of Food Safety Professionals and is accredited by the American National Standards Institute (ANSI) using standards set by the Conference for Food Protection (CFP). The National Registry’s exam is accepted in all states and jurisdictions that recognize those standards. Food Safety Manager Certification is accepted in all US state and local health departments requiring certification. The certificate is valid for up to five years.

Course Fee
$165 per person (includes HealthGuard book, one-day training class, and certification examination)

$85 per person (examination only)

Certified Professional Food Manager (CPFM) Training and Certification

AdminTuttle — Wed, 21 Jul 2010 21:14:02 +0000

Certified Professional Food Manager (CPFM), a Prometric’s food safety certification program is accredited by the American National Standards Institute (ANSI) and recognized by the Conference for Food Protection (CFP). CPFM certification is accepted in all state jurisdictions.

The CPFM program is a one-day course comprised of:

Certified Professional Food Manager training, and
Certified Professional Food Manager Certification Examination

Certified Professional Food Manager (CPFM) training
During the one-day Certified Professional Food Manager training, participants learn about:

managing food safety and training
biological and other food contaminants
handling food safely from purchase to service
facilities and equipment
cleaning and sanitizing
pest control
legal requirements, HACCP and inspections

The National Environmental Health Association (NEHA) Certified Professional Food Manager course book is used for classroom training to prepare students for successful completion of the Prometric CPFM examination. NEHA materials are recognized and approved by health jurisdictions nationwide.

Certified Professional Food Manager (CPFM) Certification Examination
Students/examinees can choose between paper-and-pencil and online examination options, or access to the Prometric network of 300 testing centers across the US. The examination is offered in English, Spanish, Traditional Chinese, Vietnamese and Korean.

The Certified Professional Food Manager (CPFM) exam is 80 multiple-choice questions, closed book. Candidates are allowed two hours to complete the exam. The minimum passing score is 70 percent. Candidates who successfully pass the Prometric CPFM examination will receive the Food Protection Manager Certification, which is valid for up to five years.

Course Fee
$165 per person (includes National Environmental Health Association (NEHA) Certified Professional Food Manager Manual, one-day training class, and examination)

$85 (examination only)

ServSafe Food Safety Training and Certification

AdminTuttle — Wed, 21 Jul 2010 21:12:04 +0000

The ServSafe® Food Safety program is a one-day course comprised of:

ServSafe® training, and
ServSafe® Food Protection Manager Certification Examination

ServSafe Training:

At the end of this course, participants should be able to:

Define food safety terms
Identify three categories of potential hazards to food safety.
Match specific hazards with the categories identified.
Identify viral, parasitic, fungal, and bacterial foodborne illnesses; and their respective causative pathogens, commonly linked foods, most common symptoms, and prevention measures.
Describe how to prevent allergic reactions.
Explain food safety programs that must be in place for Hazard Analysis Critical Control Points (HACCP) and other food safety management systems to be effective.
Explain the seven HACCP principles.
Understand how to develop and implement a HACCP plan.
Describe how to keep food safe when you purchase, receive, store, prepare, cook, hold, cool, reheat, and serve it.
Describe how to properly clean and sanitize food contact surfaces.
Describe the Integrated Pest Management (IPM).
Describe how to keep facilities and equipment sanitary.
Understand the rules and regulations that impact food safety.
Describe how food regulations are written and who enforces them.

ServSafe Food Protection Manager Certification Examination:

Those who pass the examination receive a nationally-recognized ServSafe® Certification that is valid for five years from the exam date. A passing score is 75% or higher.

The ServSafe Food Protection Manager Certification is accredited by the American National Standards Institute (ANSI) and recognized by the Conference for Food Protection (CFP). ServSafe certification is accepted in all US state and local health departments requiring certification.

Course Fee
$185 per person (includes ServSafe book, one-day training class, and Food Protection Manager Certification Examination)

$95 per person (Food Protection Manager Certification Examination only)

Certified HACCP Manager Training

AdminTuttle — Wed, 21 Jul 2010 21:11:01 +0000

What is HACCP?
HACCP (Hazard Analysis Critical Control Points) is a logical and verifiable approach towards identifying biological, chemical, and physical hazards in food production and putting safety measures in place to prevent, eliminate, or reduce the hazards to safe levels. By instituting preventive controls, food safety hazards are less likely to occur.

The American Food Safety School Certified HACCP Manager Training is a one-day course comprised of:

HACCP training, and
Certified HACCP Manager Examination

Course Objectives
After completing this course, you will be able to:

Know the three types of potential hazards to food safety
Identify foodborne illness causes and prevention measures
Define the most important food safety terms
Understand how to develop prerequisite food safety programs, which must be in place for a HACCP plan to be effective
Explain the five preliminary steps in the development of a HACCP plan
Explain the seven HACCP principles
Understand how to write your HACCP plan
Understand the both importance of and use for records
Understand what records you need to complete

Course Outline

Overview of HACCP
Three types of potential hazards to food safety
Foodborne illness causes and prevention measures
Prerequisite food safety programs
The five preliminary steps
Hazard analysis
Critical control points (CCPs)
Critical limits
Monitoring procedures
Corrective actions
Verification
Recordkeeping and documentation
Participate in writing mock HACCP Plans
Review
Certified HACCP Manager Examination

Certified HACCP Manager Certification
To become HACCP-certified, the candidate must pass HACCP Manager Certification Examination. The HACCP exam is 80 multiple-choice questions, closed book. Candidates are allowed two hours to complete the examination. A passing score is 75% or higher. Candidates who successfully pass the examination will get a nationally-recognized Certified HACCP Manager certificate. The certificate is valid for up to five years.

Course Fee
$399 per person (includes HACCP manual, one-day training class, and Certified HACCP Manager Examination)
$125 per person (Certified HACCP Manager Examination only)