Food Safety Employee & Manager Training

for Restaurant and Healthcare

The goal in food safety training is to present the latest food safety recommendations from the FDA Food Code in an easy-to-understand format and which can be tailored to emphasize the food safety risk factors that most often lead to food borne illness. Almost every state requires food service employees and managers to be trained or certified in a recognized food safety program such as the National Registry of Food Safety Professionals (NRFSP).

 SuperSafeMark® Program

for Retail and Wholesale (Grocery)

SuperSafeMark® is a comprehensive food safety training and certification program that was developed by Food Marketing Institute (FMI).  This training and certification program covers everything you need to know to operate a safe and sanitary supermarket.  It was designed for a range of retail food employees - from basic training for new hires and store associates to advanced training for managers seeking certification - to keep you and every one of your food store employees informed and educated on the industry's most current issues. The SuperSafeMarkÒ certification exam is an accredited, nationally recognized exam provided by the National Registry of Food Safety Professionals and is recognized by American National Standards Institute (ANSI) and the Conference for Food Protection (CFP).