This eight-hour course offers content targeted to supervisory personnel in food service, provides key concepts in: controlling foodborne illness regulations, safe food storage and handling, pest control, sanitizing procedures, equipment design, and facility construction. The course finishes with the administration of the ServSafe exam.
Note: A FSSMC is earned by completing an approved eight hour course with an Illinois approved instructor and passing a national exam accredited by the Conference for Food Protection (CFP) with a 75% or higher, then paying a fee to The Illinois Department of Public Health (IDPH) for the certificate, which is valid for five years from the exam date. For more information visit: http://www.dph.illinois.gov/topics-services/food-safety/fssmc The National Restaurant Association provides an ANSI-CFP Accredited Exam (ServSafe) that is recognized by the IDPH. For more information visit: http://www.servsafe.com/regulatory-information/illinois-manager-regulat… Fee includes: Exam.