”We were seeking a 3rd party certification exam to supplement our Advanced HACCP training course. By providing an exam tailored to the food processing industry with options for delivery in both English and Spanish, National Registry has given my business a credible and convenient option.” -Tatiana Lorca, Ph.D., Ecolab
National Registry of Food Safety Professionals developed the Certified Food Safety HACCP Manager Examination to measure the level of food safety comprehension of workers in the retail and manufacturing industry who must follow HACCP plans. This certification is intended for workers in facilities such as food manufacturing, processing plants, food packing, and warehouses storing food for human consumption.
Article: HACCP Credential Closes the Verification Loop
An Introduction to HACCP for Food Manufacturing
A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities.
Because HACCP is a management system that touches raw material production, procurement and handling, manufacturing, distribution, and consumption of food, National Registry worked with a global team of food safety experts to link HACCP principles in the development of an examination that would comprehensively address the HACCP system within that wide range of organizations.
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