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Certified HACCP
Professional - CHP
Two Requirements –
Must be current with either CPFM, ServSafe, National Registry or Simply Safe
Foodservice Certified
Pass
the CHP test.
Why
be an CHP?
* HACCP is today's emerging standard of food safety
excellence. The others (ServSafe etc.) demonstrate you
can memorize a lot of statistics, HACCP goes Farm to Fork,
putting it all into perspective, is more comprehensive, and
more highly respected. 4.9 million Floridians had
foodborne illness in 2009 - by law, all the establishments
that served that food were Food Safety Manager compliant.
We need to do better and HACCP offers a plan to do that.
* Show the world you have superior knowledge
* No paperwork,
application, work other than pass the test.
* 5 Year re-certification
required
Who should be a Certified HACCP Professional?
* Foodservice managers, health inspectors and
medical personnel who seek to join the effort to provide
higher quality food safety for their customers.
Demonstrates they have expertise in all
the tested areas!
* Anyone seeking a promotion or a new job - build the resume.
* Manager's who want to demonstrate to their staff the
importance of professional credentialing.
The CHP tests' 80 questions demonstrate your knowledge in the following
areas:
* Control Measures (2)
* Corrective Actions (8)
* Critical Control Points (6)
* Critical Limits (8)
* Describe the Product (6)
* Flow Diagrams (2)
* General Knowledge (6)
* Hazard Analysis (8)
* Intended Use (3)
* Monitoring (4)
* Onsite Confirmation (2)
* Prerequisites (4)
* Recordkeeping (5)
* Team Structure (3)
* Validation (2)
* Verification (3)
Send
a note to Ed Manley
saying you want to take the written test | 