To sign up for a Symposium online now click here

•  Certifications Available

•  Schedule of Classes

•  Sign up for a Hands-On Symposium

•  Sign up for a Certification (not part of a four-day Symposium) 

INFORMATION

•  About the Global Foodservice Institute

•  Disclaimer - What does it mean to be certified by GFI

•  WHAT TO STUDY BEFORE THE CLASS and travel tips

•  FDA's Bad Bug Book - terrific, easy to grasp description of the biological hazards facing us all

•  Learning objectives of the certifications and Symposium Schedule

•  Raising Food Service Standards

•  What is HACCP - by the FDA

•  HACCP Forms from Class and HIMnal

•  Biological Hazards Chart - good refresh & teaching tool

• Where do professional certifications go on your fitness report? Coast Guard has weighed in.  Need other services to tell me how it works for them.  For information Click here.

  ACF Agrees - E-7 and above should be doing IFSEA management certifications.  E-5 and below should be doing ACF certifications.  And at E-6 it depends on what they are doing, but most are no longer cooking. See comments from ACF's former Education Director Chef Mike Baskette.  Click here.

What does CPFM Certification say about the holder of that designation?
“Prometric’s Certified Professional Food Manager (CPFM) credential is widely recognized by employers, regulators and others as important hallmarks for the food service industry.  Achieving the ANSI-accredited CPFM means the food service professional has met established standards of knowledge and cognitive skills in FDA and other broad-based food safety standards and best practices that serve as a foundation for safe and effective food service delivery.

Survey questions knowledge of food safety
With help from the National Restaurant Association Educational Foundation, Restaurant Business magazine put together a series of questions for restaurateurs on food safety. Respondents showed a basic grasp of the guidelines governing food safety, but the biggest lesson learned was that food safety requires ongoing education. 
Click here to read the article.