Certified Food Safety HACCP Manager (CFSHM)
Credential: Certified Food Safety HACCP Manager (CFSHM)
Credentialing Agency: National Registry of Food Safety Professionals (NRFSP)
Renewal Period: 5 years
The National Registry of Food Safety Professionals Certified Food Safety HACCP Manager (CFSHM) measures 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. 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. There are no education or experience requirements to sit for the exam.
More information can be found on the certifying agency's website.
Certified Food Safety HACCP Manager (CFSHM)
The following DOD Civilian Occupations provide training and/or experience that contributes to attaining this credential:
The following Federal Occupations provide training and/or experience that contribute to attaining this credential:
| Federal Occupation | Related As | |
|---|---|---|
| 1667 Food Services Series |  Some |
|
| 7404 Cooking |  Other |
|
| 7408 Food Service Working | Other |
MINIMUM REQUIREMENTS
Eligibility Requirements (View Details)
- Credential Prerequisite
- Experience
- Education
- Training
- Membership
- Other
- Fee
Note: This credential may have multiple options for becoming eligible. Listed are the minimum requirements based on the minimum degree required. To view other options, see the Eligibility tab.
Exam Requirements (View Details)
- Exam
- Written Exam
- Oral Exam
- Practical Exam
- Performance Assessment
RECERTIFICATION SUMMARY
Renewal Period: 5 years
AGENCY CONTACT INFORMATION
National Registry of Food Safety Professionals (NRFSP)
7680 Universal Boulevard
Suite 550
Orlando, FL 32819
Phone: (800) 446-0257
Fax: (407) 352-3603
Email: customer.service@nrfsp.com
Other REQUIREMENTS
The Certified Food Safety HACCP Manager (CFSHM) credential has the following other requirements:
- Candidates for the CFSHM examination must be of legal age to work in the jurisdiction in which they are employed and possess valid identification.
Written Exam
-
Conducting Preliminary Activities (22%)
- Obtain management commitment
- Assemble the HACCP team
- Identify regulatory and customer requirements
- Identify existing prerequisite programs (PRPs)
- Identify product ingredients
- Identify intended use of the product
- Identify characteristics of end product
- Create flow diagrams
- Verify flow diagrams
- Describe process steps
- Identify unique and similar food processes
- Describe existing control methods
-
Conducting a Hazard Analysis (24%)
- Select a method for conducting hazard analysis
- Identify existing information (hazard guides and other available information)
- Identify potential hazards
- Identify likelihood of hazard occurring
- Identify causes of hazards
- Determine severity of illness or injury caused by the hazard
- Select control measures
- Determine prerequisite programs needed to control hazards
- Identify and establish critical control points
- Update preliminary HACCP system information at the completion of the hazard analysis
-
Establishing Detailed Control Measures (18%)
- Establish prerequisite programs
- Establish the operational prerequisite programs
- Establish critical limits
- Establish a monitoring HACCP system
- Calibrate monitoring equipment
- Monitor critical control points
- Establish a corrective action plan
- Conduct initial validation of CCP and critical limits
-
Conducting Verification Activities (19%)
- Establish records and documents
- Review records for deviations and corrective actions
- Establish verification procedures
- Conduct verification planning and scheduling
- Verify compliance with applicable codes and laws
- Manage sampling and testing activities
- Conduct periodic internal audits
- Validate HACCP plans and prerequisite program
- Verify prerequisite program
-
Conducting Implementation and Continuous Improvement Activities (17%)
- Manage personnel training
- Maintain management commitment
- Manage the HACCP Team
- Monitor emerging issues for impact on HACCP system
- Review deviations, non-conforming products, and consumer complaints for impact on HACCP system
- Conduct annual reviews and update as determined
- Implement corrective actions
- Implement record keeping
Exam Preparation Resources
There are a number of resources available to help you prepare for the Certified Food Safety HACCP Manager (CFSHM) examination:
RECERTIFICATION
Certified Food Safety HACCP Manager (CFSHM)
Renewal Period: 5 years
MOST