- Study at home or work.
- Course can be taken on your computer, phone, or tablet.
- Schedule your exam at your local testing center.
- ANSI-CFP exam included with your registration
- Online Course and Exam is $129.00
- Click Here to Register
Food Safety Manager Online Course and Exam
High quality presentation and simple to use. Hours of video, audio and interactive learning games, with all text and narration in both English and Spanish. No time limits. Take as much time as needed. Qualified students that fail the examination are re-trained with no further cost.
Upon course completion, the student can schedule their exam at a local PearsonVUE testing center or one of over 1,100 test centers nationwide. Examination cost is included with training course.
All the knowledge needed to pass any of the ANSI-accredited Food Protection Manager exams is provided.
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HACCP Manager Online Course and Exam
The Hazard Analysis Critical Control Points (HACCP) program is a system used to bring risk factors in food consumption to a safe level before the final product inspection. This food safety approach identifies physical, allergenic, chemical and biological hazards in production processes that can cause the finished product to be unsafe. The HACCP program focuses on the process, approach and implementation of HACCP principles in food operation.
The course curriculum consists of covering topics on important concepts and terminology like prerequisite programs, SOP’s, SSOP’S, Critical Limits, Critical Control Points, preventative maintenance, temperature danger zone in a clear concise fashion that anyone can understand. Special emphasis is placed on the Process HACCP approach.
A HACCP plan documents the procedures used to ensure that the principles of HACCP are followed. It dictates the methods used to monitor and control chemical, physical, and biological hazards. It also directs the use of appropriate resources and timely responses to problems. Information in this course comes from the “Hazardous Analysis and Critical Control Point Principles and Application Guidelines” adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997. In addition to enhanced assurance of food safety, information helps illustrate that an organization benefits from better use of resources and a timely response to problems.
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