Food Safety Training
The operation of a food service establishment is complex. The owner, manager, or person-in-charge (PIC) must understand staffing, food safety risk factors, and the economics of operating a successful business. A Centers for Disease Control and Prevention survey suggested that the presence of a certified food protection manager reduces the risk for a foodborne outbreak for an establishment. The Food and Drug Administration (FDA) risk factor studies also show that a certified manager has a positive correlation with more effective control of certain risk factors.
Although the current Missouri Food Code does not require a certified manager, the person in charge must be capable of demonstrating knowledge about foodborne disease prevention, Hazard Analysis and Critical Control Point (HACCP) principles, food code requirements, and train and monitor staff.
The Conference for Food Protection (CFP) has identified the essential components of a nationally recognized Food Protection Manager Certification and established a mechanism to determine if certifying organizations meet these standards. Certifying organizations have as a primary purpose the evaluation of those individuals who wish to secure or maintain Food Protection Manager Certification in accordance with the criteria and standards established through CFP. ANSI National Accreditation Board (ANAB) has compiled a list of ANAB-CFP Accredited Programs available on their webpage listed below. Those wishing to obtain Food Protection Manager Certifications should check with their local public health agency to assure that these courses or certifications will meet local requirements