This course is designed for food employees who are seeking food protection manager certification based on Conference for Food Protection standards. Program covers personal hygiene and employee health; purchasing and storage; eliminating cross-contamination; handling allergens; pest control and facility design; cleaning and sanitizing and correct temperatures for storing, preparing and holding foods. Certification is based on passing the ANSI-approved exam from the National Registry for Food Safety Professionals and is accepted throughout the United States for five years.

Class is usually two days with an exam on the third day.

Registration is required and is confirmed with payment of course fee.

Course Fee:  $125

For more information:  Please contact Cathy Hohenstein, FCS Agent at cmhohens@ncsu.edu or (828) 250-4874

Please use current registration form below

Safe Plates Food Managers Registration McDowell February 2020