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  2. ServSafe - Wikipedia

    en.wikipedia.org/wiki/ServSafe

    Its goal is to prevent foodborne illnesses based on a set of guidelines to improve safety and hygiene in the food preparation process. Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been ...

  3. National Registry of Food Safety Professionals - Wikipedia

    en.wikipedia.org/wiki/National_Registry_of_Food...

    National Registry of Food Safety Professionals (NRFSP) is a food safety certification for the restaurant, hotel, and quick service industry business administered by Environmental Health Testing. NRFSP was founded in 1998 through partnerships between the Chartered Institute of Environmental Health and Professional Testing, Inc. and is ...

  4. ServSafe Food Safety Training and Certification workshop to ...

    www.aol.com/news/servsafe-food-safety-training...

    Aug. 25—The Butte College Small Business Development Center will host a "ServSafe Food Safety Training and Certification" workshop next month. "California Uniform Retail Food Facility Law ...

  5. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]

  6. International Food Protection Training Institute - Wikipedia

    en.wikipedia.org/wiki/International_Food...

    The food training organization provides a blueprint for career-spanning, standards-based training curriculum that could raise the standard of food training nationwide. In 2009, The Training Institute was established after government, academic, industry, and national food safety groups collaborated, prompted by the melamine incident in 2007.

  7. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...

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