Safe Plates for Food Managers Class in Alamance County – January 2024
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Collapse ▲Safe Plates for Food Managers is an evidence-based, interactive food safety training course developed by NC State University. This training course prepares participants for a CFP-ANSI accredited Certified Food Protection Manager exam from the National Registry of Food Safety Professionals. This is a comprehensive program for food service managers and supervisory staff in restaurants, hospitals, nursing homes, schools and other food handling establishments. The course helps food establishments meet the North Carolina requirement of having at least one supervisor certified as a food protection manager. For more info, visit the NC State Food Safety website.
CLASS DATES:
January 22-23, 9:00 a.m.-4:00 p.m.
EXAM DATE:
January 24, 9:00 a.m.-12:00 p.m.
REGISTRATION/PAYMENT DEADLINE:
January 3 by 5:00 p.m.
LOCATION:
N.C. Cooperative Extension – Alamance County Center
209-C N. Graham-Hopedale Rd. Burlington NC, 27217
COST:
$120.00 (includes class, training manual, study materials, and exam)
Can be paid via cash or check (checks should be made out to Alamance County with “Safe Plates for Managers” in the memo line). Mail or deliver payment to 209-C N. Graham-Hopedale Rd. Burlington NC 27217 by 5:00 p.m. on January 3, 2024. Our office is open from 8:00 a.m.-5:00 p.m. Monday-Friday.
TO REGISTER: Contact Elisa Phillips via email or phone (elisa_phillips@ncsu.edu or 336-570-6740)
Accommodation requests related to a disability should be made by December 29, 2023 to Elisa Phillips at elisa_phillips@ncsu.edu or 336-570-6740.
Additional Information:
What information is covered?
Safe Plates includes instruction on personal hygiene and employee health; purchasing and storage; eliminating cross-contamination; handling allergens; pest control and facility design; cleaning and sanitizing and correct temperatures for storing, preparing and holding foods.
Who should participate?
This course is designed for food employees who are seeking food protection manager certification. Certification is based on passing the CFP-ANSI accredited exam from the National Registry of Food Safety Professionals. This certification is valid throughout the United States for five years and includes a certificate to be displayed in the workplace.
