NSF HealthGuard Professional Food Manager Certification

The NSF HealthGuard™ Professional Food Manager Certification course books are available for use in food manager certification training classes. This course represents an improved approach to manager food safety training.

Highlights of HealthGuard: New information on noroviruses, latex gloves, thermometer calibration at various altitudes, sous-vide foods and reduced-oxygen packaging of foods, and oxygen-bleach products. Updates reflect the 2009 Food Code

Features include:

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• Most cost effective among competitve national course books.
• Lessons support all nationally recognized food manager certification exams, including Prometric, LLC, ServSafe, and the National Registry of Food Safety Professionals.
• Full color book.
• Chapter activities with each lesson. Fun and challenging activities include quizzes, word puzzles, and case study discussions based on real health department experiences.
• Definitions for key terms in the margin on the pages where they are first introduced with a full glossary of all key terms.
• Appendices on how food managers may train employees and actions to take in case of foodborne illness outbreak.
• Exhaustive reference list of food safety-related websites and publications.

This book reflects the 2009 Food Code. The major changes of interest are:

• Updated to reflect the new form for potentially hazardous food (potentially hazardous food (time) temperature control for safer food)
• Revised to identify non-potentially hazardous (TCS)
• New section on returned food and re-service of food
• New section on using time as a public health control for food safety
• New section on date marking
• New section on freezing to control parasites in fish
• Addition of norovirus to list of diagnosed diseases from which the employee must disclose to the person in charge of the establishment
• Reflects the new term hand antiseptic to replace hand sanitizer
• Adds option on shellstock identification