Food Manager Training & Food Handler Certification
Importance of Food Manager Certification
Each year millions of people eat out and the trend of eating out continues to grow. The food industry has grown in response to the increased demand. Food facilities are unique businesses faced with the challenge of providing quality food that is safe to consume. At minimum, this involves safely storing, transporting, and preparing food, and taking reasonable precautions against disease and injury. Although the specific nature and complexity of the food services may vary greatly, it is possible to generalize about the things they need to know and do to fulfill their obligations to their clients.
Simply stated, food operators are required to take reasonable steps to prevent food-borne illnesses. This entails learning about food-borne diseases to which clients may become exposed, and techniques for minimizing the risk of illness. The responsibilities of a food manager are many, and may at times seem overwhelming. Fortunately, most of the health risks posed may be easily overcome by the simple procedures described in the Food Managers' Course Manual. Managers who learn and implement the practices recommended in this manual will be doing a great service, both to their clients and to the food industry.
About the Food Managers' Course Manual
The Coconino County Public Health Services District (CCPHSD) provides a comprehensive training manual and testing required for managers of food establishments.
This manual is based on the 2005 Food and Drug Administration (FDA) Food Code that was adopted by the State of Arizona and CCPHSD. However, there are several parts of this manual that are stricter than the FDA and Arizona State food codes. Food managers who are uncertain about the impact of local or state laws are urged to consult their local or state agencies.