This course is a nationally recognized food sanitation certification training program developed by the National Restaurant Association Educational Foundation (NRAEF). Designed for foodservice managers, it educates participants on food hazards and appropriate food handling practices. The course introduces the Hazard Analysis Critical Control Points (HACCP) system as a method of preventing foodborne illness. The course is recognized by the Conference for Food Protection (CFP) and has been verified to meet CFP standards by the American National Standards Institute (ANSI). Approved for Illinois Food Service Sanitation Manager Certification (FSSMC) (Includes required text & ServSafe exam).