California Certified Food Protection Manager Training Course

California Food Safety Handler Manager Training Courses & ANSI Exam

  • Food Safety Manager Certification
  • Food Handler Training

California Food Safety Manager Principles Course & ANSI-CFP Certification Exam

Course Description
The Food Safety Manager Principles Course will give you the proper food safety training to help you prepare for the nationally accredited certification exam of the ANSI-CFP (American National Standard Institute – Conference for Food Protection). The Food Safety Manager Principles Course provides necessary training leading up to the Food Protection Manager Certification Exam. This course covers food safety issues, regulations, and techniques to maintain a food-safe environment.

Course Hours: 8 Hours
Exam Duration: 1.5 Hours
Cost:

  • Food Safety Management Principles Course (English) – $85.00
  • Food Safety Management Principles Course (Spanish) – $85.00
  • Food Protection Manager Certification (ANSI-CFP) Exam – $55.00
  • Special: Food Safety Management Principles Course with Exam – $99.00 - $99.00

Course Outline

  • Lesson 1: Introduction to Food Safety
  • Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
  • Lesson 3: Contaminants
  • Lesson 4: Food and Temperature Control
  • Lesson 5: Employee Health, Hygiene, and Training
  • Lesson 6: Purchasing, Receiving, and Storing Food
  • Lesson 7: Cleaning and Sanitizing
  • Lesson 8: Pest Control
  • Lesson 9: Facility Design
  • Lesson 10: HACCP System Basics
  • Lesson 11: FDA Guidelines for Developing a HACCP System
  • Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan
  • Lesson 13: Seafood HACCP
  • Lesson 14: Consumer Steps to Safer Seafood

ANSI-CFP Exam
The Learn2Serve Food Protection Manager Certification (CFPM) Exam is approved by the American National Standards Institute (ANSI) and the Conference for Food Protection (ANSI-CFP). The intent of this examination is to certify that each food manager has demonstrated by means of a food safety certification examination to a certifying organization that he or she has the knowledge, skills and abilities required to protect the public from food borne illness.

This accredited exam is accepted in most states and jurisdictions* that have mandatory certification requirements for Food Management Professionals. The final exam must be passed with a 70% or higher to get credit for completion of this course. Please remember, your examination must be proctored. 

*This exam is not accepted in Connecticut and Philadelphia, Pennsylvania.

Help with Exam

  • Before the Exam: To login to the exam you will need the username and password sent to you in the exam enrollment notice email. If you did not receive your username and password contact Customer Support at 855-796-3525. IMPORTANT: You must have your Username and Password available when you arrive to take the exam.
  • To Schedule Your Exam Online: Click here
  • End of Course/Exam Instructions: Your Official Certificate will be mailed within 15 business days of completing the exam, however, a printable Proof of Completion document is available via the LMS once you complete and pass the final exam. (400K- PDF) – Download

 

California Food Safety State Requirements:

All California restaurants, markets, bakeries, bars, food trucks, mobile food vendors,“hot trucks,” and commissaries that prepare or serve unpackaged food must have an owner or an employee who has passed an approved examination in food safety. Likewise. California requires that a person in charge of a food establishment demonstrate knowledge of food safety as outlined in the FDA Food Code. Taking an approved Certified Food Protection Manager (CFPM) Training Course and passing an Exam is one way to demonstrate knowledge. Local requirements may exceed the state’s minimum requirements.

The Learn2Serve Food Protection Manager Certification is approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP). This accredited exam is accepted in all states that have mandatory certification requirements for Food Management Professionals.

Food Handler Training Certificate Program - $7.00
As of July 1, 2011, Senate Bill 602 requires, every food handler who is involved in the preparation, storage or service of food in a food facility has to take a California State-Certified Food Handler Course and pass an Authorized Test. Other requirements vary by city and county. Also, Each retail food establishment must have at least one Certified Food Protection Manager (CFPM).

The Food Handler Training program teaches you the necessary knowledge to get your food handlers card in California. This program fulfills the requirements of the California Health and Safety Code and helps trainees become competent food handlers.

Food handlers must obtain a food handler card within 30 days of the date of hire.

Regulations:

California Food Handler Card Law Guidelines (Word Doc)

California Retail Food Code (CRFC, 2016) (pdf)

California Food Safety Program Rules and Guidelines

Contact Info:

California Department of Food and Agriculture
1220 N Street
Sacramento, CA 95814
http://www.cdfa.ca.gov/

Retail Food Program Specialist
California Dept. of Health Services
Food and Drug Branch
1500 Capitol Avenue MA 7602
PO Box 997435
Sacramento, CA 95899-7435
(910) 650-6617

Major cities served: Los Angeles, San Diego, San Jose, San Francisco, Fresno, Sacramento, Long Beach, Oakland.

Food Truck & Mobile Food Vendor State Laws & Regulations:

California Food Safety Training Requirements & Re-Certification:

Food Safety Training Required For Managers: Yes
Food Safety Training Required Food Handlers: Yes
Certification Exam Required: Yes
Re-training Frequency Required: 5 years
Re-certification Exam Required: 5 years

Local Requirements: Los Angeles County (LAC) requires local food handler training and certification.

Los Angeles County (LAC):

Food Managers: There shall be at least one Certified Food Safety Manager (CFPM) person at each food facility. Los Angeles County (LAC) Environmental Health (EH) recommends more than one person. Certification is valid for 5 years.
Food Handlers: A Food Handler Card (CFH Card) is required by all food employees
who are involved in the preparation, storage, or service of food in a food facility.
County of Los Angeles
Department of Public Health
Environmental Health
5050 Commerce Drive
Baldwin Park, CA 91706
(626) 430-5200
http://publichealth.lacounty.gov/index.htm

California Food Safety Certification FAQs

1. Who must be certified?
All restaurants, markets, bakeries, bars, “hot trucks,” and commissaries that prepare or serve unpackaged food must have an owner or an employee who has passed an approved examination in food safety. Liquor stores and adjunct food facilities that handle unpackaged food including: bagging ice packaging from bulk dispensing food from containers or any other process dealing with unpackaged food may be required to have an owner or employee certified in food safety.

2. Which food facilities do not need a certified owner or employee?
Mobile food facilities (e.g. hot dog carts) temporary food booths farmers’ markets produce stands and any food facility that handles only packaged food or raw produce are not required to have a certified person on staff.

3. I have already passed a food protection manager’s examination offered by one of the five authorized examination providers. Do I have to take the examination again?
Any person who is currently certified in food safety as a result of having passed one of the five approved examinations need not be re-certified until his/her current certification expires or if the current certification has no expiration date by January 1 2003.

4. I am certified in food safety in another county or state. Do I have to become re-certified or certified in California as well?
Any person who has been certified in food safety in another county or state and who has passed one of the five approved examinations need not be re-certified until his/her current certification expires or if the current certification has no expiration date by January 1 2003.

5. Training and testing are provided to our managers and employees by the corporate management. Do I have to take another examination as well?
If your company provided training and testing from one of the five approved and recognized examinations and provided certificates no additional testing is required.

6. What are my responsibilities as the certified person?
The responsibilities of a certified owner or employee at a food facility include the safety of food preparation and service including ensuring that all employees who handle or have responsibility for handling unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and/or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored as appropriate to the employee’s duties related to food safety issues.

Ref: CCDEH Position Paper – SB 602 Implementation (Food Handler Card) – March 30, 2011

 

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