Creating the Foundation for a Safe Food Culture
The foundation for a safe food culture starts with certification. National Registry of Food Safety Professionals provides you with personal certification for your managers responsible for food safety. National Registry's exams test not only your technical food safety knowledge, but also the behaviors needed to effectively implement that knowledge. Said differently, it’s not just about what you know, but how you apply what you know as well. The how is what makes the difference. The NRFSP Food Safety Manager Certification is what sets you apart.
Click here to learn more about the advantages of working with National Registry of Food Safety Professionals.
Become a Certified Grocery Food Manager
National Registry maintains its commitment to the retail grocery industry via active roles supporting the Conference for Food Protection, The Global Food Safety Initiative, and the Food Marketing Institute among others. National Registry remains the most experienced, long-term provider of certification solutions specifically designed for the retail grocery industry team members with an exam available in paper and pencil, online, and in testing centers around the country. Learn more about your grocery store solutions with National Registry.
"We're very happy with and grateful for our partnership with National Registry."
- Frank Yiannis, Wal-Mart
Become a Certified Food Manager
National Registry's ANSI-accredited Food Safety Manager Certification Program assesses the knowledge and skills of entry-level food managers. Examinees who successfully pass the examination and meet all other criteria for certification will receive certification, which is valid for a period of up to five years. View regulations and restrictions in your state.
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Training is also available for Responsible Alcohol Servers and Workplace Harassment.
Become a Food Handler
The First Principles certificate program, available online and in a classroom setting, provides food handlers with the knowledge and skills they need to safely handle foods for human consumption. Successful completion of the program assures food managers, regulators and trainers that the certificate holder has completed a basic course in food safety.
Lost or missing certificate? Click here.
Become a Certified HACCP Manager
National Registry's Certified Food Safety HACCP Manager Examination 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.
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.
National Registry of Food Safety Professionals offers a wide range of options for Test Administrators/Proctors. You can select from a wide variety of training materials from some of the world's top providers of food safety training designed for YOUR learning style. It's all ordered easily through National Registry.
Interested in elevating the food safety culture at your company?
National Registry is your long-term partner in food safety. Our exams ask the right questions to reveal your employees' ability to prepare and serve food safely, not their ability to take a test. You can expect fair and flexible options with a variety of exam languages in multiple online formats as well as and paper and pencil. National Registry provides custom branding, employee performance data, and personal customer service with all of your exams from one source. Fill out this quick form and a representative will be in touch.
"National Registry has been instrumental in helping Taylor Farms Florida enhance our food safety culture by ensuring our supervisory team understands and speaks the language of food safety best practices."
- Vanessa Cranford
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