Nevada

Posted on September 16, 2014 · Posted in ANSI Exam, Certified Food Protection Manager, Food Handler Manager, Food Safety

Nevada Certified Food Safety Handler-Manager Training & ANSI-CFP Exam | HACCP

Nevada Food Safety Training & Certification Exams Available:

Food Safety Manager Principles Course & ANSI-CFP Certification Exam – 8hrs
Course Description
The Food Safety Manager Principles Course will give you the proper food safety training to help you prepare for the nationally accredited certification exam of the ANSI-CFP (American National Standard Institute – Conference for Food Protection). The Food Safety Manager Principles Course provides necessary training leading up to the Food Protection Manager Certification Exam. This course covers food safety issues, regulations, and techniques to maintain a food-safe environment.

Course Hours: 8 Hours
Exam Duration: 1.5 Hours
Cost:

  • Food Safety Management Principles Course (English) – $85.00
  • Food Safety Management Principles Course (Spanish) – $85.00
  • Food Protection Manager Certification (ANSI-CFP) Exam – $55.00
  • Special: Food Safety Management Principles Course with Exam – $125.00

Course Outline

  • Lesson 1: Introduction to Food Safety
  • Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
  • Lesson 3: Contaminants
  • Lesson 4: Food and Temperature Control
  • Lesson 5: Employee Health, Hygiene, and Training
  • Lesson 6: Purchasing, Receiving, and Storing Food
  • Lesson 7: Cleaning and Sanitizing
  • Lesson 8: Pest Control
  • Lesson 9: Facility Design
  • Lesson 10: HACCP System Basics
  • Lesson 11: FDA Guidelines for Developing a HACCP System
  • Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan
  • Lesson 13: Seafood HACCP
  • Lesson 14: Consumer Steps to Safer Seafood

ANSI-CFP Exam
The Learn2Serve Food Protection Manager Certification (CFPM) Exam is approved by the American National Standards Institute (ANSI) and the Conference for Food Protection (ANSI-CFP). The intent of this examination is to certify that each food manager has demonstrated by means of a food safety certification examination to a certifying organization that he or she has the knowledge, skills and abilities required to protect the public from food borne illness.

This accredited exam is accepted in most states and jurisdictions* that have mandatory certification requirements for Food Management Professionals. The final exam must be passed with a 70% or higher to get credit for completion of this course. Please remember, your examination must be proctored. 

*This exam is not accepted in Connecticut and Philadelphia, Pennsylvania.

Help with Exam

  • Before the Exam: To login to the exam you will need the username and password sent to you in the exam enrollment notice email. If you did not receive your username and password contact Customer Support at 855-796-3525. IMPORTANT: You must have your Username and Password available when you arrive to take the exam.
  • To Schedule Your Exam Online: Click here
  • End of Course/Exam Instructions: Your Official Certificate will be mailed within 15 business days of completing the exam, however, a printable Proof of Completion document is available via the LMS once you complete and pass the final exam. (400K- PDF) – Download

Food Handler Training Course – 2hrs
Course Description
Most people working in restaurants and non-restaurant facilities need a Food Handlers Card. To get the card, food handling and serving personnel should complete food handling training. After completing the course, they have to present the food handlers certificate to their local authority and pay the required registration fees.

Food Handler Training is often intended for entry-level professionals in the food service industry, such as servers, chefs, cooks, cashiers, and even c-store clerks. The Food Handler Certificate will require the learner to complete a brief 2-hour training course covering basic food safety principles. At the conclusion of the course, the learner will be tested on their knowledge of the content and learning outcomes. Upon successfully passing the exam, the learner will be issued a Food Handler’s Certificate document (or card).

The Learn2Serve.com Food Handler Training course will discuss various food safety issues, regulations, and techniques to maintain a food-safe environment. It will help you to better understand how handling food correctly is not only the law, but it improves safety and reduces risks.

Credit Hours: 2 hrs
Cost: $20.00

Course Outline
At the conclusion of the Food Handler Training Certificate program, you should be able to:

  • Identify biological, physical, and chemical contamination.
  • Identify foodborne illnesses, signs of food spoilage, types of food prep contamination, and proper temperature control methods.
  • Safely store and prepare meat, poultry, and vegetables.
  • Demonstrate effective food handling techniques that promote cleanliness and safety in food establishments.
  • Discuss the importance of proper personal hygiene in the workplace.
  • Implement appropriate procedures to receive and store food.
  • Summarize practices for properly cleaning and sanitizing food contact materials and surface.

Upon successful completion of the course and the exam, you will earn your food handler certificate of completion from your training page.

 

HACCP – Food Safety for Retail Food Establishments – 16hrs
Course Description
Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement a voluntary HACCP program.

A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities.

The course first examines HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies.

The course also examines the prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.

Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.

Credit Hours: 16 hrs
Cost: $125.00

Course Objectives
After completing this course, the student will be able to:

  • Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
  • Determine which hazards are significant risks.
  • Determine, write, and validate adequate controls for those hazards.
  • Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
  • Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.

Course Outline
This course will discuss the following topics:

  • Lesson 1: The Food Safety Problem
  • Lesson 2: The HACCP Approach to Food Safety
  • Lesson 3: The Food Safety Management Plan
  • Lesson 4: Physical Hazards in Food
  • Lesson 5: Chemical Hazards in Food: Part 1
  • Lesson 6: Chemical Hazards in Food: Part 2
  • Lesson 7: Biological Hazards: Part 1
  • Lesson 8: Biological Hazards: Part 2
  • Lesson 9: Biological Hazards: Part 3
  • Lesson 10: Biological Hazards: Part 4
  • Lesson 11: Personal Hygiene and Control
  • Lesson 12: Cleaning and Maintenance
  • Lesson 13: Supplies
  • Lesson 14: Menu HACCP
  • Lesson 15: Recipe Engineering

Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.

HACCP – The State-of-the-Art Approach to Food Safety – 4hrs
Course Description
Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation.

This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation.

Credit Hours: 4 hrs
Cost: $50.00

Course Objectives
After completing this course, the student will be able to:

  • Identify the key points of HACCP
  • Identify the causes of food borne illness
  • Explain the 7 HACCP principles
  • Apply standard operating procedures for food safety and food defense in your operation
  • Follow prerequisite programs for food safety
  • Identify the three classifications of recipes
  • Apply critical control limits
  • Determine critical control points
  • Determine effective corrective actions
  • Complete monitoring forms


Course Outline

The course consists of the following seven units:

  • Unit 1: Introduction to HACCP
  • Unit 2: Food Borne Illness
  • Unit 3: The Seven HACCP Principles
  • Unit 4: Identifying Hazards and Determining Critical Control Points
  • Unit 5: Critical Limits, Monitoring and Corrective Actions
  • Unit 6: Verification and Record Keeping
  • Unit 7: Overcoming Barriers to HACCP Implementation

Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.

HACCP – Seafood – 1hr
Course Description:
The Seafood HACCP regulation defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

Information in this course comes from the “Hazardous Analysis and Critical Control Point Principles and Application Guidelines” adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997. 21 CFR Part 123 – the “Seafood HACCP Regulation” requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in the regulation.

Credit Hours: 16 hrs
Cost: $125.00

Course Objectives
After completing this course, the student will be able to:

  • Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
  • Identify and distinguish between prerequisite programs for a HACCP management system.
  • Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
  • Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
  • Discuss the seven principles of HACCP.
  • Identify and describe the two stages involved in conducting a hazard analysis.
  • Name and describe examples of possible CCPs.
  • Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
  • Name five ways to test fish for freshness.


Course Outline

This course will discuss the following topics:

  • Lesson 1: What is HACCP?
  • Lesson 2: Implementation and Maintenance of the HACCP Plan
  • Lesson 3: Seafood HACCP
  • Lesson 4: Consumer Steps to Safer Seafood

Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.

State Requirements: Nevada requires a person in charge of a food establishment to have a Certified Food Protection Manager (CFPM) on premises at all times and demonstrate knowledge of food safety as outlined in FDA Food Code. Taking an approved Certified Food Protection Manager (CFPM) Training Course and passing an Exam is how to get certified. Local requirements may exceed the state’s minimum requirements.

The Learn2Serve Food Protection Manager Certification is approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP). This accredited exam is accepted in all states that have mandatory certification requirements for Food Management Professionals.

Accredited Nevada ANSI-CFP Food Protection Manager Certification provider.

Regulations URL: http://www.leg.state.nv.us/NAC/NAC-446.html

Contact:

Nevada Department of Health & Human Services
Environmental Health Section
4150 Technology Way, # 101
Carson City, NV 89701
Phone: (775) 684-7550
http://dpbh.nv.gov/Reg/Food/Food_Establishments_Home/

Training Requirements:

HACCP Food Safety Manager Certification and Training Required For Managers: Yes

HACCP Food Safety Manager Certification and Training Required Food Handlers: Yes – Clark County (See below)

Certification Exam Required: Yes

Re-training Frequency Required: 5 years

Re-certification Exam Required: 5 years

Local Requirements:
Counties of Clark and Washoe have Certified Food Protection Manager (CFPM) requirements. Carson has an in house program.

Clark County:
Environmental Health Training Officers provided free training regarding changes made to the 2010 Regulations Governing the Sanitation of Food Establishments, which went into effect on November 1, 2010. http://www.southernnevadahealthdistrict.org/eh/regs-training.php
Food Managers:
There shall be at least one Certified Food Safety Manager (CFPM) person at each food facility. Certification is valid for 5 years.
Food Handlers: A minimum of 2 hours of Food Safety is mandatory for food handlers. All food handlers (any employee coming into contact with food and/or food utensils, including managers) must possess a valid Food Handler’s Health Card issued by the Clark County Health District. The Clark County Food Code requires that each food establishment must have a person in charge who can demonstrate knowledge of food protection and sanitation.
http://www.southernnevadahealthdistrict.org/health-cards/foodhandler-defined.php

Washoe County:
Food Managers: All food establishments, with the exception of Risk Level 1, are required to have at least one Certified Food Protection Manager (CFPM). Obtaining a certification involves a two-step process.

  1. Seek instruction and testing from a private company who offers one of the approved exams. The Washoe County Health District (WCHD) does not provide instruction or give these exams.
  2. Acquire a CFPM photo ID card from the WCHD at 1001 East Ninth Street in Reno. Office hours are Monday through Friday, 8:00 a.m. to 4:30 p.m., except holidays.

    Applicant Certificate Check List:
    • Completed application form.
    • Certificate/documentation showing training from a Washoe County approved course.
    • Current driver’s license or other form of valid identification (must match certificate).
    • Payment of fee (Health District accepts checks with proper ID, Visa, MasterCard, and cash).

Call (775) 328-2434 for additional information. http://www.co.washoe.nv.us/health/ehs/fs/cfpm.html~color=blue&text_version=

Food Handlers: N/A

Food Manager Course & ANSI Exam

Nevada Food Handler Training Courses

Course Duration: 8 Hours
Exam Duration: 1.5 Hours
Live 24×7 Support: 1-800-442-1149 – www.360trainingsupport.com

Food Safety Management Principles Course – $85.00

Food Protection Manager Certification Exam – $55.00

Special: Food Safety Manager Training Course & Certification Exam – $125.00

 Food Safety Training Enroll Now

 

Food Handler Training Course

Course Duration: 2 Hours
Live 24×7 Support: 1 (800) 442-1149 – support@360training.com

Nevada Food Handler Training Course – $20.00

Food Safety Training Enroll Now

 

HACCP Courses

HACCP Food Safety

State Approved: Accredited by the International HACCP Alliance.

Course Duration: 1, 4 or 16 Hours
Live 24×7 Support: 1 866-959-6230 – support@360training.com

Food Safety HACCP for Retail Food Establishments – 16hrs – $99.00

HACCP: The State-of-the-Art Approach to Food Safety – 4 hrs – $50.00

HACCP: Seafood – 1 hr – $70.00

 Food Safety Training Enroll Now