You’ve done your course, and you are now ready to take your certification exam. Food Protection Manager Certification exams require that the exam be proctored. If your business does not offer internal proctoring, you will have to find another way to proctor your exam—whether that’s online or in-person. If you are debating whether to have your exam proctored in-person or online, here are some things to think about when making your decision.

As a food protection manager, you have a responsibility to oversee food safety throughout the entire process. This is where HACCP becomes relevant.

Make food safety part of your patient care. Your patient population is made up of those with a high risk of contracting a serious foodborne illness if food safety procedures are not followed.

As a new restaurant owner, you already know that rising food prices are a problem. However, there are many ways to save money on operational costs that won’t impact quality. From closing your brick-and-mortar location to saving on your taxes, the following tips can help you keep your finances intact so you’ll have the money available to grow when the time is right.

Anyone can acquire a foodborne illness. However, some groups of people are just more susceptible to foodborne illnesses due to a compromised immune system. The following are the four groups that the CDC lists as at a higher risk for foodborne illnesses.

Food safety isn’t just for the kitchen. Keeping the front of your restaurant clean seems like a given, considering a dirty restaurant can scare off customers. And while the presentation is important, you might not know how important having a clean front of the house is when it comes to preventing cross-contamination.

The state of Virginia has updated its Food Regulations to include changes to the FDA’s 2017 Food Code. One important change to note comes from section 12VAC5-421-55, which now states that the Person in Charge (PIC) must be a Certified Food Protection Manager (CFPM).

Food safety is vital to operating any restaurant, and it is especially important when it comes to buffets. Buffets and self-service areas can be a food safety challenge, with many things that could go wrong—from temperature abuse to cross-contamination.

The FDA, as part of its new era of smarter food safety, has released its Foodborne Outbreak Response Improvement Plan (FORIP). They seek to enhance the speed, effectiveness, coordination, and communication of outbreak investigations.

Always Food Safe has partnered with the Food Recovery Network to give food handler training to their volunteers. The Food Recovery Network is a student-led movement that donates surplus food from campuses to those in need. Started by four college students back in 2012, their program is now on 172 campuses and has recovered 4.1 million meals.