1. Which course is right for me?
2. How long are the certifications valid?
3. What is the registration deadline?
4. What are the methods of payment?
5. How do I register?
6. What type of identification must I bring training/examination location?
7. When should I arrive at the training/examination location?
1. Which course is right for me?
HACCP Certified Manager Training
Required for:
- Meat/poultry processors
- Seafood processors
- Juice processors
- Any operation that:
o Smokes food as a method to preserve it (but not to enhance flavor)
o Uses food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety
o Cures food
o Custom-processes animals
o Packages food using reduced-oxygen packaging (ROP) methods
o Treats (e.g., pasteurizes) juice on-site and packages it for later sale
o Sprouts seeds or beans
o Offers live, molluscan shellfish from a display tank
Recommended for:
- wholesalers and distributors
- retailers (supermarkets and restaurants)
- public and private institutions (food service)
- consultants
- regulators
Food Manager Training and Certification Programs including ServSafe Food Safety Training and Certification, Certified Professional Food Manager (Prometric), and Certified Food Safety Manager (NRFSP)
Required for:
- Managers of food service operations (public and private)
Recommended for:
- Anyone who handles food (public and private food service operations
Good Agricultural Practices (GAPs) Training
Required for:
- Growers whose buyers have asked for GAPs-certification
Recommended for:
Food Microbiology Short Course
Recommended for:
- Production managers
- Quality assurance/control managers
- Sanitation managers
- Managers of food service operations
- Consultants
- Anyone who handles food
Food Handlers On-site Training
Recommended for:
- Food handlers throughout the food continuum:
o Farms
o Food processing plants
o Wholesale/distribution operations
o Retailers (supermarkets and restaurants)
o Public and private institutions (food service)
2. How long are the certifications valid?
HACCP, ServSafe, Certified Professional Food Manager (CPFM), Certified Food Safety Manager certificates are generally valid for 5 years from the exam date. However, state regulations, local requirements, or employer standards may differ.
3. What is the registration deadline?
You can register at least 48 hours prior to the start date of the class. If you wish to take a certification exam, however, you must register 14 days prior the examination date.
4. What are the methods of payment?
Acceptable methods of payment include: credit card (Visa, MasterCard, American Express), corporate check, money order, and bank check.
5. How do I register?
Currently there are five registration options:
Online
Go to Class Schedule
Mail
Complete the registration form and then mail your completed registration form and payment (check) to American Food Safety School, P.O. Box 2822, Amherst, MA 01004. Make check payable to Swift Food Safety Solutions. You are responsible for tracking delivery confirmation to ensure your registration and payment are received at our office by the registration deadline)
6. What type of identification must I bring training/examination location?
The proctor will check your photo identification before administering the examination. Acceptable forms of identification include: driver’s license, state photo ID, military identification, student ID or valid passport. You cannot take the examination without presenting a photo ID.
7. When should I arrive at the training/examination location?
We recommend you arrive at the location at least 30 minutes prior to the start time of the class. If you anticipate a late arrival please contact us at (888) 703-2377 or info@americafoodsafetyschool.com so we can let the instructor know when he can expect you. You must arrive at the location at least 30 minutes before the examination is scheduled to begin.
