Food Safety Management Principles

| September 26, 2013

NRFSP RGB Gradient - PNG no backgroundWe all need to eat and drink to stay alive, so it is important that our food does not harm us in any way. Everyone who works with food has a responsibility to safeguard the health of consumers. As a concessionaire, you have special responsibilities for consumer health, so you must make certain the food sold at your workplace does not cause illness, injury, or any other problem.

Food Safety Management Principles is an excellent training choice in jurisdictions where self-study is permitted. This book concentrates on the basic principles of good food safety practice. These are principles you must establish and maintain if you are to sell food that is safe to eat. The principles are the same for every food business, but exactly how you apply them depends on your particular establishment.

You can purchase the Food Safety Manger course manual at your convenience then take the National Registry of Food Safety Professionals certification exam at a Pearson VUE computer testing center near your home using the included voucher. This is a convenient and self-directed training and testing program.

As a member of the National Association of Concessionaires, you receive an exclusive discount! Enter the code “NAC” to receive $2.95 off!

National Registry of Food Safety Professionals develops and maintains certification examination programs in the food safety profession. National Registry is recognized internationally by the food service industry for its examinations and service delivery standards and practices. If you have any questions regarding food safety certification, contact National Registry of Food Safety Professionals directly at (800) 446-0257 or

Category: Feature

Comments are closed.


Lost your password?