This course is designed for food employees who are seeking food protection
manager certification based on Conference for Food Protection standards. Program covers
personal hygiene and employee health; purchasing and storage; eliminating cross-
contamination; handling allergens; pest control and facility design; cleaning and sanitizing
and correct temperatures for storing, preparing and holding foods. Certification is based on
passing the ANSI-approved exam from the National Registry for Food Safety Professionals
and is accepted throughout the United States for five years.
DEADLINE: March 8th, 2019.
Part 1: March 27th- 9a-4p
Part 2: March 28th, 9a-1p
Exam: March 29th, 9a-12p
Registration is $125 and includes exam, book, copy of presentations, digital thermometer, 2 practice tests and answer keys, and study guide. Lunch and snack are not included in fee.
There will be a one hour lunch break on March 27th, with small breaks between module chapters.
For more info and registration, visit: johnston.ces.ncsu.edu/safe-plates-4/