COLUMBIA, S.C. – Food service managers needing to take the Food Protection Manager Certification Exam can review for the test with Clemson University food safety agents.
Faith Isreal, an agent with the Clemson Cooperative Extension Service Food Systems and Safety Program Team, said 10 Food Safety Review Jam Sessions will be offered via Zoom beginning April 5. Participants attend just one of the 3-hour sessions.
“This three-hour webinar highlights and reviews key concepts of food safety, and is designed to assess the knowledge of food managers,” Isreal said. “It is designed to help food managers prepare to recertify for the nationally approved Food Protection Manager Certification Exam.”
Topics covered include: basic food safety, microbiology, contamination, the flow of food, receiving and storage, food preparation and service, active managerial control, pest management and employee training. This training is appropriate for restaurant managers and assistant managers, chefs, dietitians, culinary arts instructors, school food service managers, Family and Consumer Science instructors and others.
The webinar will be held from 9 a.m. to 12:15 p.m., April 5 and April 19, May 3 and May 17, June 7 and June 21, July 12 and July 26, and Aug. 9 and Aug. 23. Cost is $25 and includes a study guide. Registration is required. To register, go to https://secure.touchnet.net/C20569_ustores/web/product_detail.jsp?PRODUCTID=5179&SINGLESTORE=true.
The food protection manager certificate should be renewed every 5 years. The Clemson Extension training program meets the South Carolina Department of Health and Environmental Control (DHEC) requirements for certified food protection managers.
A certified food protection manager is responsible for the control or supervision over employees who engage in processing, preparation and service of foods in food establishments. Food safety training is critical in the restaurant and hospitality industry because foodborne illness outbreaks can be deadly to customers and have massive impacts on businesses. To ensure food service establishments follow food safety training best practices, most states have laws requiring at least one employee is a certified food protection manager.
This certification is recognized in most areas where food protection manager certification is required, but some states have additional requirements. Check with local health departments for clarification.
Foodborne illnesses affect millions of people each year in the United States. The Centers for Disease Control and Prevention (CDC) estimates 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year in the United States. Salmonella is the most common source attributed to these illnesses. A report from the Interagency Food Safety Analytics Collaboration (IFSAC) shows other pathogens contributing to foodborne illnesses include Escherichia coli O157, Listeria monocytogenes and Campylobacter.
For information on the food protection manager certificate training program and other Clemson Extension food safety programs, contact Isreal at email@example.com.
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