Chesapeake Health Department
Online Food Safety Training

A BETTER LEARNING EXPERIENCE
Everything You Need to Become Certified

Training and Exam
$72.00
Health Dept. Fee
$42.00
Proctor Fee
Varies*
Subtotal
$114.00
*Proceed to see proctor fees.
This Package Includes:

  • Training
    • 100% Online
    • Mobile-Friendly
    • 8 Hours (Start and Stop as Needed)
  • Course Assessment
    • 2 Attempts
    • Prepares You for the Exam
  • Food Protection Manager Certification Exam

    • ANSI Accredited (Nationally Approved)
    • 80 Questions (2-Hour Time Limit)

$114.00
Subtotal
Includes:
Training and Exam
$72.00
Health Dept. Fees
$42.00
Proctor Fee
Varies
*Proceed to see proctor fees.
Description
How to Get Certified
Training Demo
Recommended Study
Questions & Answers
Description
Description

Food Safety Manager Training and Exam


1. Program Purpose:

The purpose of Food Safety Manager Training is to prepare managers to implement proven food safety practices and systems, maintain a safe and hygienic foodservice operation, and oversee the training and daily practices of hourly food workers to prevent the spread of foodborne illness. This program will also prepare certification candidates to sit for any of the nationally-accredited Certified Food Protection Manager Exams.

 

2. Program Scope:

This program’s content is based on the FDA Food Code 2013 and does not address state or local retail food regulations.


3. Learning Objectives:

At the end of this course, you will be able to:

  • Identify symptoms and diseases that must be reported to a manager and/or the regulatory authority.

  • Identify how personal hygiene affects food safety and how to prevent, treat, or clean-up hazards that could contaminate food.

  • Identify procedures used to receive, store, prepare, display, and serve food to prevent contamination.

  • Recognize foods that require time and temperature control for safety, know how to use a food thermometer, and identify time and temperature requirements for cooking, cooling, thawing, reheating, and holding.

  • Identify locations used for food and chemical storage and labeling procedures used for food and chemicals stored in their non-original containers.

  • Identify the eight major food allergens and how to prevent cross-contact risks.

  • Classify appropriate food-contact surface materials and storage requirements for utensils, linens, single-use materials, and equipment.

  • Identify procedures for cleaning and sanitizing food- and non-food-contact surfaces.

  • Recognize facility design requirements for food establishments.

  • Identify which records should be kept on file at a food establishment and the amount of time they must be kept.

  • Identify managerial responsibilities for employee training, imminent health hazards, facility tours, food recalls, menu and product labeling, and serving food to highly susceptible populations.


4. Description of requisites to earn a certificate:

The only requisite to obtain a certificate is successful completion of the course and assessment. There are no course prerequisites.


5. Special requirements for participation:

See system requirements.


6. Qualifications of instructional personnel:

This program has been developed by subject matter experts in food safety. This is an online training course; therefore, no live instruction occurs.


7. Fees, deadlines, cancellations, and refund policies:

Please see the Refund Policy.


8. Commercial support disclosure:

StateFoodSafety did not use commercial support to develop this program.


9. History of changes to the certificate program purpose, scope, or intended learning outcomes:

  • 5/2018 - At the recommendation of the StateFoodSafety advisory group, the food manager course assessment now allows for two (2) attempts rather than unlimited attempts.

  • 5/2018 - The name of the Food Safety Manager Training program assessment has been changed from "Practice Test" to "Course Assessment" in order to eliminate confusion between training and certification.


10. Inferences that can be made appropriately concerning certificate holders:

None.


11. Academic or continuing education credit earned:

None.


Food Protection Manager Certification Exam


The Food Safety Manager Certification credential communicates to the food service and retail industry that you have the knowledge, skills, and abilities necessary to oversee the safe storage, preparation, and service of food in the workplace. This credential is received by passing the Food Protection Manager Certification Exam.



Exam Content Description
Percent of Exam
Preventing Food Contamination
44%
Food Worker Health and Hygiene
20%
Equipment and Utensils
14%
Managerial Responsibilities
9%
Regulatory Compliance
and Records
7%
Facility Design
6%
Total:
100%
How to Get Certified
How to Get Certified
  1. Select a course that includes the StateFoodSafety Food Protection Manager Certification Exam.
  2. Select an exam session with a proctor. You can do this during the registration process or any time after.
  3. Purchase course and finish registration process
  4. Prepare for the exam with the StateFoodSafety Food Safety Manager Training and Course Assessment.
  5. Take the Food Protection Manager Certification Exam at your scheduled proctored session. Don't forget your photo ID! *
  6. Print your Food Safety Manager Certificate from your account at StateFoodSafety.com ** This certificate is good for 5 years.
The exam is closed book. You will be responsible for adhering to the Examinee Code of Ethics and all rules explained by the proctor.

*Must be a valid government-issued photo ID.

**Must pass the Food Protection Manager Certification Exam to receive a certificate.
Training Demo
Training Demo

Sharpen your managerial skills and arm yourself with essential food safety know-how! Learn everything from how to prevent food hazards to how to create employee training programs. This course prepares you to take the StateFoodSafety.com Certified Food Protection Manager Exam.

Get a feel for what the exam will be like with this exam-taking tutorial.

What Food Managers Are Saying

“...I can definitely say this course was much more enjoyable and effective than the other course I took several years ago.”

“I was pleasantly surprised at the quality and ease of the online course.”

“I would definitely recommend my family and friends to take [this] online course!”

Recommended Study
Questions & Answers
Questions & Answers
Do I need this training course, course assessment, and exam?
Each establishment in Chesapeake, Virginia, is required to have one employee with supervisory or managerial responsibilities that is a Certified Food Safety Manager.

The Food Safety Manager Training is designed to prepare food managers (persons in charge) to take the nationally approved Food Protection Manager Certification Exam or to fulfill a demonstration of knowledge requirement.

The course assessment is optional, but is provided for free in this package!

The exam is designed to assess the knowledge of food managers and is required for those who wish to receive their Food Safety Manager Certification.
Is this exam equivalent to other Food Safety Manager Exams?
Yes, this exam is equivalent to the food protection manager certification programs from ServSafe (National Restaurant Association), the National Registry of Food Safety Professionals (NRFSP), Learn2Serve (360training.com), and Prometric. This exam meets the national standards for Food Safety Manager Certification Programs.
Are different StateFoodSafety certification exam forms equivalent to each other?
Yes, all forms are equivalent. Each form of the StateFoodSafety Food Protection Manager Certification Exam is equivalent in difficulty and content to other exam forms. The forms were constructed by a psychometrician with a PhD in education, testing, or another measurement-related field, using a synthesis of Rasch item response theory (IRT) and classical test theory. To request more information about exam equivalency, contact support@statefoodsafety.com
How do I become a Certified Food Protection Manager?
For a full explanation of this process, view How to Get Certified.
How long will it take to get certified?
Training and Course Assessment: 8 hours
Exam: 2-hour time limit*
*Many examinees complete the exam in 60 minutes or less.
What is a passing score for this exam?
The passing score for the Food Protection Manager Exam is 750 points. You will receive an unofficial score immediately after you finish the exam. To access your official score, visit your StateFoodSafety dashboard and click on the exam transcript.
What is Scaled Scoring?
The StateFoodSafety Food Protection Manager Certification Exam uses a scaled passing score of 750 or higher. Scaled scoring provides comparable scores between examinees who may have taken different forms of an exam. If one exam form is slightly more difficult than another, its raw passing score—in other words, the number of correct answers required to pass the exam—might be slightly lower. However, the scaled passing score for both exams remains the same, giving the industry a consistent measurement of examinee candidates across all exam forms. Be aware that this exam is a pass-fail certification exam. If one passing examinee receives a higher exam score than another, it does not necessarily mean that the examinee is a better qualified food safety manager. However, examinees may use the feedback after the exam, which explains how the examinee performed on each exam topic, to direct personal study. Failing examinees are encouraged to use this information to prepare for future exam attempts.
How long are my certificates good for?
The Food Safety Manager Training certificate and the Food Protection Manager Certification are both valid for 5 years.
Begin Your Training Now
Redeem Voucher
Enter the code provided by your employer to access your pre-paid online food safety course. Learn More
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Purchase online food safety training for multiple employees with StateFoodSafety’s simple group purchase system.
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