NSF International Releases New HealthGuard Training Series CD
ANN ARBOR, Mich. -- In response to the growing demand for food safety training, NSF's Center for Public Health Education has released a new version of its well-known HealthGuard food manager certification CD.
To facilitate education efforts, NSF said its Center for Public Health Education has enhanced its existing HealthGuard training with new interactive features. Topics include: safe food handling, foodborne illness, risk factors that contribute to foodborne illness, employee health and personal hygiene, equipment, facilities, hazard analysis and critical control point (HACCP) standards, potentially hazardous foods, cleaning and sanitizing and pest control. The training is designed to help food managers and employees be proactive by addressing risk management and training in these critical areas.
The NSF Center for Public Health Education created the CD for anyone working in the foodservice industry, including restaurant managers and employees, school cafeteria staff, hospital staff and nursing home workers. The CD is also designed to prepare students for all Certified Professional Food Manager exams based on the August 2003 Supplement to the 2001 Food Code.
"Food safety education is the ultimate solution to the increased demand from regulatory officials and consumers for safe, high quality food," said Nancy Quay, executive director of the NSF Center for Public Health Education. "This new training CD provides food managers with the most up-to-date information they need to know to help minimize the risk of foodborne illness."
The Center for Public Health Education also offers courses in HACCP management, Safe Quality Food auditing and certification to NSF/ANSI standards. Upon request, any class can be customized and adapted for use onsite at a company's facility.
For additional information, visit http://www.nsf.org/cphe or visit http://www.nsf.org/cphe/classroom_training/course_calendar.asp.
To facilitate education efforts, NSF said its Center for Public Health Education has enhanced its existing HealthGuard training with new interactive features. Topics include: safe food handling, foodborne illness, risk factors that contribute to foodborne illness, employee health and personal hygiene, equipment, facilities, hazard analysis and critical control point (HACCP) standards, potentially hazardous foods, cleaning and sanitizing and pest control. The training is designed to help food managers and employees be proactive by addressing risk management and training in these critical areas.
The NSF Center for Public Health Education created the CD for anyone working in the foodservice industry, including restaurant managers and employees, school cafeteria staff, hospital staff and nursing home workers. The CD is also designed to prepare students for all Certified Professional Food Manager exams based on the August 2003 Supplement to the 2001 Food Code.
"Food safety education is the ultimate solution to the increased demand from regulatory officials and consumers for safe, high quality food," said Nancy Quay, executive director of the NSF Center for Public Health Education. "This new training CD provides food managers with the most up-to-date information they need to know to help minimize the risk of foodborne illness."
The Center for Public Health Education also offers courses in HACCP management, Safe Quality Food auditing and certification to NSF/ANSI standards. Upon request, any class can be customized and adapted for use onsite at a company's facility.
For additional information, visit http://www.nsf.org/cphe or visit http://www.nsf.org/cphe/classroom_training/course_calendar.asp.