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  2. ServSafe - Wikipedia

    en.wikipedia.org/wiki/ServSafe

    Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been awarded. [2] ServSafe certifies food managers, food handlers, people who work with alcohol and allergens, and workplaces. [3]

  3. National Registry of Food Safety Professionals - Wikipedia

    en.wikipedia.org/wiki/National_Registry_of_Food...

    [1] [2] NRFSP’s certification program has been developed to assess the knowledge of entry-level Food Safety Managers in the retail food industry. The Food Safety Manager examination is acceptable in all states and jurisdictions that recognize those standards set by the Conference for Food Protection and is an assurance of quality in the ...

  4. Health inspections: See which Augusta restaurant scored 59 ...

    www.aol.com/health-inspections-see-augusta...

    Inspector's comments: "Observed no certified food safety manager for facility. To take ServSafe class or exam (Richmond County Health Department), please call (706) 667-4234. Certification is ...

  5. ServSafe Food Safety Training and Certification workshop to ...

    www.aol.com/news/servsafe-food-safety-training...

    Aug. 25—The Butte College Small Business Development Center will host a "ServSafe Food Safety Training and Certification" workshop next month. "California Uniform Retail Food Facility Law ...

  6. Dietary management - Wikipedia

    en.wikipedia.org/wiki/Dietary_management

    Dietary management is not usually subject to professional regulation, although voluntary certification is preferred by many employers. In Canada, dietary managers with recognized training in areas such as diet therapy, menu planning, food safety and food production may become members of the Canadian Society of Nutrition Management. [3]

  7. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    Canned food regulations (21 CFR 108, 21 CFR 110, 21 CFR 113, and 21 CFR 114) [6] were first published in 1969. Pillsbury's training program, which was submitted to the FDA for review in 1969, entitled "Food Safety through the Hazard Analysis and Critical Control Point System" was the first use of the acronym HACCP. [5]

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