Certified Food Safety Professional (CFSP) program for Greater China
The purpose of the Certified Food Safety Professional Program (CFSP) is to identify individuals who demonstrate that their knowledge and skills meet specified food safety standards. The CFSP program has been developed to assess the knowledge and skills of food safety managers in the food industry. The content of the CFSP program are based on the United States Food and Drug Administration (FDA) Food Code, translated to Chinese and localized for use in greater China. The CFSP program is offered in Greater China exclusively through our partners.
The Certified Food Safety Professional (CFSP) program consists of a training course, examination and recertification.
Certification in the US retail food industry
According to the Center for Disease Control & Prevention (CDC), the majority of foodborne illness in the United States is attributed to employee mishandling of food at retail food service establishments. It is widely recognized in the United States that an effective way to combat the high incidence of foodborne illness is to promote the proper training of food service workers by requiring certification of food safety managers.
The certification program demonstrates to the regulatory authority the person is knowledgeable of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point (HACCP) principles, and the requirements of the Food and Drug Administration (FDA) Food Code through passing a test that is part of an accreditation program.
The FDA Food Code
The Food Code is released by the FDA every four years as a guide or model from which health jurisdictions nationwide can develop their food service sanitation standards. First published in 1993, the Food Code represents best practices regarding safe food storage, handling, and preparation.
The current version of the FDA Food Code was released in 2009. Health jurisdictions use these guidelines to create their own regulations, which form the basis for food safety standards and sanitation inspections of food service establishments and retail food operations.
According to the FDA, the Food Code provides
“practical, science-based guidance and manageable, enforceable provisions for
mitigating risk factors known to cause food-borne illness. The Code is a
reference document for regulatory agencies that ensure food safety in food
service establishments, retail food stores, other food establishments at the
retail level, and institutions, such as nursing homes and child care centers.”
Food Code provisions address management and personnel, food, equipment,
plumbing, physical facilities, chemical product use, and other areas.
|TRAINING PROGRAM 15 hours in-class training – Covers all the areas as required by FDA Food Code PowerPoint slides and course book in Chinese|
|Part 1:||Introduction to Food Safety|
|Introduction to Food Safety|
|Part 2:||Food Hazards and Foodborne Illness|
|The Safe Food Handler|
|Part 3:||Preventing Foodborne Illness|
|Purchasing and Receiving|
|Part 4:||Food Safety Control|
|Food Safety Plan|
|Cleaning and Sanitizing|
|Integrated Pest Management|
|Food Safety Regulations|
- 100 questions – Multiple Choice – 3 hours – in Chinese
- 75% passing mark
A CFSF certificate will be issued by SALC upon completion of training and passing of exam.
- Food Managers who have previously obtained the CFSP Certification are required to be recertified every 2 years.
- No serious food safety violations in the past 2 years
- Attend an 8-hour refresher class and pass an approved short exam.
|Training||Includes student course book||TBA|
|Examination||pen & paper based||Initial – Rmb 1500||Retake – Rmb 500|
|Recertification||refresher course & exam||Rmb 700|