The purpose of the Food Manager's Certification Program is to aid the food service establishment operator in improving sanitary practices. The ultimate goal is to safeguard the consumer through the reduction and/or elimination of those practices and equipment that lead to foodborne illness or intoxication (poisoning).
The objective of the Food Manager's Certification Program is to provide the information necessary to meet the above stated purpose of preventing foodborne illness. Therefore the goals of this program include having the operator:
Become aware of the magnitude of foodborne illness.
Become knowledgeable of different types of agents that frequently cause foodborne illness outbreaks.
Understand the factors that contribute to such outbreaks.
Learn and use those procedures that will help prevent future foodborne illness.
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