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National Food Safety Training Institute® Offering A Broad Spectrum Of Food Safety Training Products

Internationally recognized standards pertaining to food, food production and food safety. The National Food Safety Training Institute main goals are to protect the health of consumers and ensure fair practices in the international food trade. HACCP and PCQI can also be used to fulfill governmental requirements (FDA / USDA) and to support the requirements of GFSI standards such as SQF, BRC or FSCC 22000. 

HACCP (Hazard Analysis of Critical Control Points)

 

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards. HACCP provides systematic approach to these hazards that can cause your food to be unsafe and designs measurements to reduce these risks to a safe level. HACCP system is critical to your compliance with national and international legislation. The HACCP system meets the requirements of the Codex Alimentarius Commission established by FAO and WHO to set codes of practice and internationally recognized standards pertaining to food, food production and food safety. The Commission’s main goals are to protect the health of consumers and ensure fair practices in the international food trade. It can also be used to fulfill governmental requirements (FDA / USDA) and to support the requirements of GFSI standards such as SQF, BRC or FSCC 22000. Representatives of food manufacturers and food service establishments should attend this class. Getting HACCP certification is your first step in developing effective HACCP Plan. Our course is an accredited HACCP course as recognized by International HACCP Alliance.

 

ServSafe Food Manager Certification & Proctored Examination

Free Food Manager Book Included With Your Registration

 

ServSafe is a food and beverage safety training and certificate program administered by the National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection. Sanitation certification is required by most restaurants as a basic credential for their management staff.

The ServSafe® program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training covers these concepts:

  • The Importance of Food Safety

  • Good Personal Hygiene

  • Time and Temperature Control

  • Preventing Cross-Contamination

  • Cleaning and Sanitizing

  • Safe Food Preparation

  • Receiving and Storing Food

  • Methods of Thawing, Cooking, Cooling and Reheating Food

  • HACCP (Hazard Analysis and Critical Control Points)

  • Food Safety Regulations

   

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National Food Safety Training Institute Offers Online Food Manager Certification & The ServSafe Online Proctored Examination. This is 100 % Online Food Manager Training And Online Examination ANSI Certified.

Free Food Manager Fundamentals Book Included With Your Registration.

 

National Food Safety Training Institute is a food safety training and certificate program . The ServSafe examination is accredited by ANSI and the Conference for Food Protection. Sanitation certification is required by most restaurants as a basic credential for their management staff.

National Food Safety Training Institute Food Manager program helps prepare you for the Food Protection Manager Certification exam. Training covers these concepts:

  • Food Safety Practices

  • Practicing Good Personal Hygiene

  • Time and Temperature Control Parameters

  • The Importance Of Preventing Cross-Contamination

  • Proper Steps For Cleaning and Sanitizing

  • Safe Food Preparation

  • Receiving and Storing Food

  • Methods Of Cooking, Cooling, Thawing And Reheating Food

  • HACCP (Hazard Analysis and Critical Control Points)

  • Pest Management And More...

   

Click Here To Learn More & Register For An Online Class & Examination....

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National Food Safety Training Institute® - On Site Inspections 

On Site Inspections - SOP Implementation - HACCP Implementation

Some operators approach health inspections with anxiety or frustration, but health inspections are potential learning opportunities that are meant to reduce the spread of food-borne illnesses and ensure the safety of your customers. There are many steps you can take to prepare your establishment for your health inspection.

 

National Food Safety Training Institute On Site Inspections will assist your entire establishment with the grading systems and how points are calculated. Your job, however, is done when the inspector walks in your door. We will assist you and your staff with sop's, food safety, sanitation and take the steps to correct any possible violations and improve your health inspection score before the inspector walks in the door.

For a consultation click below and we will contact you immediately. 

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Minnesota Certified Food Protection Manager (CFPM) Renewal Classroom Or Online 

Your Minnesota CFPM is valid for three years. To renew your Minnesota CFPM 

You must complete four (4) or more hours of approved continuing education in order to renew your Minnesota CFPM.

This continuing education after the effective date and no more than the expiration date printed on your Minnesota CFPM. Make sure to keep your continuing education certificate(s).

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If your exam certificate is less than three years old, no additional proof of continuing education is required for initial Minnesota CFPM.

If your exam certificate is three to five years old, you must complete four (4) hours of approved continuing education before applying for initial Minnesota CFPM.

If your exam certificate is expired, you cannot use it to apply for initial Minnesota CFPM. If you wish to apply, you must pass one of the approved exams.

Click Here To Learn More & Register For A Class...

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National Food Safety Training Institute Food Manager Book

Food Manager Fundamentals

National Food Safety Training Institute: Food Manager Fundamentals Paperback – May 1, 2020

The Food Manager Fundamentals book was created for students who plan on attending a food manager class and/or plan to sit for an examination. This easy to follow study guide is a comprehensive tool to help you pass one of the following examinations; ServSafe Food Protection Manager, National Registry of Food Safety Professionals (NRFSP), Prometric Certified Professional Food Manager (CPFM) and International Certified Food Safety Manager (ICFSM). Finally a Food Manager book with everything you need to know!

ISBN-13: 9781631290176

ISBN-10: 1631290177

Author: National Food Safety Training Institute

Binding: Paperback

Publisher: Mill City Press, Inc.

Published: May 2020

 

National Food Safety Training Institute Food Manager Fundamentals covers these concepts:

  • Food Safety Practices

  • Practicing Good Personal Hygiene

  • Time and Temperature Control Parameters

  • The Importance Of Preventing Cross-Contamination

  • Proper Steps For Cleaning and Sanitizing

  • Safe Food Preparation

  • Receiving and Storing Food

  • Methods For Cooking, Cooling, Thawing and Reheating Food

  • HACCP (Hazard Analysis and Critical Control Points)

  • Pest Management and more....

 

    PCQI (Preventive Controls Qualified Individual)

     

    The Preventive Controls for Human Food regulation (often referred to as FSMA) is a law enacted to ensure safe preparation of food products for human consumption in the US in order to prevent food borne illnesses.

     

    FSMA preventive controls qualified individual (PCQI) training from NFSTI– gain your FSPCA PCQI certificate for FDA FSMA preventive controls for human food. ... Become a preventive controls qualified individual by successfully completing this specialized training under a standardized curriculum that is recognized by FDA.

    WHY CHOOSE PCQI TRAINING FROM NFSTI?

    We can help you:

    • Qualify as a preventive controls qualified individual

    • Gain your official FSPCA PCQI certificate, issued by the Association of Food and Drug Officials (AFDO) 

    • Take part in training developed by FSPCA, using the FDA-recognized standardized curriculum

    Course topics include:

    • Food regulation overview 

    • Food safety plan overview 

    • Good Manufacturing Practices (GMPs) and other PRPs 

    • Biological food safety hazards 

    • Chemical, physical and economically motivated food safety hazards 

    • Preliminary steps in developing a food safety plan 

    • Resources for food safety plans 

    • Hazard analysis and preventive controls determination 

    • Process preventive controls 

    • Food allergen preventive controls 

    • Sanitation preventive controls 

    • Supply-chain preventive controls 

    • Verification and validation procedures 

    • Record keeping procedures 

    • Recall plan 

    • FSPCA regulation overview

    PREREQUISITES

    Prior knowledge of GMPs and HACCP, or experience with food safety systems, is recommended. 

    COURSE DETAILS

    Duration: 2.5 days 
    Accreditation: FSPCA

    Click Here To Register For An Onsite Class...

    National Food Safety Training Institute ® 2020