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Which Proctoring Method is Right for You

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.

What is HACCP and How to Develop One Using the 7 Principles

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

Why Food Safety Should Be Part of Your Patient Care

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.

Restaurant Startup Tips: Make the Most of Your Food Budget

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.

Groups at High Risk for Foodborne Illness

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.

5 Best Practices for Front of House Food Safety

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.

Virginia Law Change Requires Person in Charge to be a Certified Food Protection Manager

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).

Safely Running a Buffet

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.

FDA Releases Plan to Improve Foodborne Outbreak Response

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.

Benefits of Implementing Continuous Training at Your Restaurant

We all know by now how important food safety training is to a successful restaurant, but good training goes beyond onboarding. You may think that continuous training is a waste of time, but in reality, there are several benefits, including increasing job retention, keeping up with new regulations, and keeping employees better informed so that food safety mistakes are not made.

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