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.

 

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ServSafe Food Manager Certification & Proctored Examination

Free 7th Edition ServSafe Book Included

 

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

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

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 Learn More & Register For An Onsite Class...

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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.

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Level 2 Food Manager Training

ServSafe Ohio Level 2 Certified Food Manager Training & Examination 

ServSafe Ohio Level 2 Certification (ODH) is valid for five years.

You must complete sixteen (16) or more hours of approved education & pass the state approved examination  in order to meet the requirements to become a Level 2 Certified Food Manager.

The Food Safety Program provides assistance in all aspects of food safety to local health department staff, the food service industry and the general public. Technical experts are available to provide current information on food safety as it applies to licensable food service operations (e.g., restaurants, vending machine locations, mobile and temporary food service operations).

 

The program:

  • Provides technical assistance to local health department staff, food service industry and the public regarding issues related to:

    Ohio Uniform Food Safety Code Chapter 3717-1 of the Ohio Administrative Code.

    Chapter 3717 of the Ohio Revised Code related to food service operations.

    Chapter 3701-21 of the Ohio Administrative Code related to food service operations.

  • Provides training programs to local health department staff and the food service industry. These programs cover topics such as plan review, critical control point and standard food service inspections, mobile food service inspections, vending machine inspections and inspection report writing.

  • Provides training in food safety to new and prospective sanitarians through the Bureau of Environmental Health's Programs Course.

  • Approves courses of study and certifies individuals in food protection certification.

  • Provides recall information regarding food products to local health departments and the public.

  • Acts as liaison with the Ohio Department of Health’s Epidemiology section and other agencies regarding food-borne disease outbreaks involving food service operations.

  • Evaluates the “food service operation programs” of local health districts, using the current Survey Methodology, to determine if boards of health are qualified and have the capacity to administer and enforce the food service operation law and rules.

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

Click Here To Learn More & Register...

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