Food Protection Manager Certification - Richmond

Designed for owners, operators, manager, and supervisors of food service facilities, including caterers, Chiknegg offers an 6-hour review and exam adhering to the National Restaurant Association Educational Foundation (NRAEF) ServSafe® Food Safety Manager program.

This class is administrated by an NRA-certified instructor, consisting of 6-hours of instruction and then a proctored examination.

Upon successful completion of the course and exam, participants become ServSafe® Certified as a Food Protection Manager. This certification is valid for five years.

Each registration includes a full-day of training and the exam, about 8-hours total. When you register, we'll mail you the required study and testing materials within a few business days. Lunch is provided.

The exam consists of 90 questions, and typically takes anywhere from 1.5 to 2 hours. You must receive a 70% score or better to pass. Attendees must bring a tablet or laptop, with an extension cord, for the online exam. Results are available immediately upon completion of the exam.

If you've done the studying at home and feel you can pass the test without an in-class session, you're more than welcome to just take the test. However, the test must be taken with an NRA-certified proctor.

Virginia Department of Health Food Regulation Update:

By July 1, 2018, food establishments will have to have at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service who is a Certified Food Protection Manager (CFPM). This requirement does not apply to food establishments that serve only non-TCS food or those where food handling does not exceed reheating, cold holding, and hot holding commercially processed and packaged ready-to-eat foods.

The certified food manager has to have a current certification from The National Registry of Food Safety Professionals, Prometric, ServSafe® or 360 Training.

Virginia Department of Agriculture and Consumer Services:

The Virginia Department of Agriculture & Consumer Services also requires that, as a food manufacturer, you and any employees must be trained, and you must provide documentation of said training, in addition to keeping a record of this training. An adequate and complete training course would include topics on employee health and hygiene, proper food storage and cooking temperatures, cleaning food contact services, allergen awareness/control, and any other topics specifically to you and your food processing operation.

• Prepares you for any ANSI-accredited Food Preparation Manager exam
• Provides a variety of study materials to support a range of learning styles
• Practice exam software simulates the real exam with 90 timed questions
• Includes full chapter videos to introduce material in a visual format
• Interactive end of chapter quizzes reinforce material learned in the chapter
• Can be used for first time certification or those looking for recertification

Info: We will review the ServSafe® Food Protection Manager book, do a few activities that facilitate learning, have a few breaks and a working lunch.

Info: The exam starts promptly at 3pm. It normally takes about an hour but you have two full hours.

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Host or Publisher Chiknegg Productions