Provided by National Registry of Food Safety Professionals, the First Principles for Food Handlers Program is now accepted in Illinois.

Aurora, IL -- (ReleaseWire) -- 03/06/2014 -- The Illinois Food Handling Regulation Enforcement Act that was passed into law in August 2013 established new food handler training requirements. According to this new law, all food handlers employed by restaurants will be required to receive or obtain training accredited by the American National Standards Institute (ANSI) in basic safe food handling principles within 30 days of employment and every 3 years thereafter.

This law officially goes into effect July 1, 2014, but according to the Illinois Department of Public Health, food handlers in Illinois can get certificates beforehand. National Registry of Food Safety Professionals offers an approved training program, available online for all Illinois food handlers at http://www.usfoodhandler.com. Users can register for the First Principles for Food Handlers course, available in English, Spanish, and Chinese, and complete the program over 30 days. Upon successful completion, food handlers can download and print a certificate for use in the workplace.

"As Illinois ushers in a new era in food safety with their food handler requirements, busy food handlers will be searching for an easy-to-use program, accessible whenever they have free time," says Daniel Chancellor, Marketing Manager for National Registry of Food Safety Professionals. "Our interactive online program is the perfect solution for food handlers in Illinois who want to assure their managers and regulators that they have a basic understanding of food safety."

Training can be online or in a classroom by live trainers, remote trainers, and by certified food service sanitation managers. For those food handlers working in restaurants, the training must be ANSI approved, unless their local health department has been approved by the Department to provide food handler training to restaurants or they work for a business with a Department approved internal training program.

For more information about the food handler law changes in Illinois and the training options for Illinois food handlers, go to http://www.nrfsp.com/foodhandler.

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Certification will soon be required for Food Safety Managers in North Carolina

Orlando, FL -- (ReleaseWire) -- 11/08/2013 -- North Carolina amended its food code in September 2012, and some changes will be taking effect as of this coming January. Every restaurant in North Carolina will be required to have a certified food protection manager on site during operating hours. Certification can be acquired online and is now good for five years.

Each food establishment will be required to demonstrate knowledge of food protection by passing an American National Standards Institute (ANSI)-accredited exam, such as the Certified Food Safety Manager Examination from National Registry of Food Safety Professionals. This requirement will be phased in and become effective January 1, 2014.

Other key provisions of the new North Carolina Food Code include:

- Each food establishment will be required to develop and adhere to an Employee Health Policy to prevent and control the transmission of illnesses.
- Food establishments will be required to refrain from handling exposed, ready-to-eat foods with bare hands.
- Food establishments will be required to decrease the temperature of refrigerated foods and must date-mark opened, ready-to-eat foods.
- Local food trucks and pushcarts will also be subject to the new food code rules and will be required to post a sanitation rating card.
- Unless every manager who works in a facility has the accredited certification, the facility loses two points on its annual inspection.

National Registry of Food Safety Professionals (NRFSP) offers a Certified Food Safety Manager Examination which meets the new North Carolina requirements. Work with NRFSP to make this transition as seamless as possible.

For more information about the Certified Food Safety Manager Examination, go to http://www.NRFSP.com.

The new North Carolina Food Code can be viewed it at: http://ehs.ncpublichealth.com/rules.htm

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The most up-to-date and relevant HACCP Examination on the market launched this July from NRFSP, the developers of the Food Safety Manager Certification program for the retail industry.

Orlando, FL -- (ReleaseWire) -- 07/15/2013 -- National Registry of Food Safety Professionals has developed a new independent examination for HACCP Managers that measures the level of food safety comprehension of workers in the retail and manufacturing industry. The Certified Food Safety HACCP Manager exam 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.

Dr. Tatiana Lorca, Manager of Food Safety Education and Training at Ecolab expressed her excitement for the newly released exam: "We were seeking a 3rd party certification exam to supplement our Advanced HACCP training course. By providing an exam tailored to the food processing industry with options for delivery in both English and Spanish, National Registry of Food Safety Professionals has given my business a credible and convenient option."

To ensure an effective learning system and maintain the independence of the examination process, National Registry is working with a wide range of training bodies who will use the examination, recognizing that a valid and independent examination will provide the burden of proof that a qualified individual is, indeed, qualified. Indeed, it is a great partnership among trainers, examination provider, industry and consumers that will help ensure a preventive food safety system.

The exam is available in paper and pencil format through local administrators or online at over 1,500 Pearson VUE computer-based testing centers. To learn more about the National Registry and its Certified Food Safety HACCP Manager Exam, go to http://www.NRFSP.com/HACCP.

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The number of training hours will be reduced from 15 to 8, and Illinois will cease using their own state food safety exam.

Orlando, FL -- (SBWIRE) -- 06/24/2013 -- Illinois legislators recently passed a bill that will affect food service manager training and examinations.

If you are a food service sanitation manager or a trainer in Illinois, here is how this will affect you:

- The number of training hours required by the Department of Public Health will be reduced from 15 to 8
- Illinois will cease using its own state food safety exam and will recognize exams accredited under standards established by the Conference for Food Protection

National Registry of Food Safety Professionals (NRFSP) offers a Certified Food Safety Manager Examination which meets the new Illinois requirements. Partner with NRFSP to make this transition as seamless as possible.

For more information about the Certified Food Safety Manager Examination, go to http://www.NRFSP.com.

You can view the Illinois bill here: http://legiscan.com/IL/bill/HB1546/2013

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Are you getting ready for an Independence Day picnic? Make sure you read these food safety tips from National Registry of Food Safety Professionals.

Orlando, FL -- (SBWIRE) -- 06/21/2013 -- Independence Day is right around the corner, and you know what the means: Going to a party where your dad sets off an obscene amount of less-than-legal fireworks, your sister complains about the hot sun and how her sweaty fingers make it harder to text her friends, and your uncle undercooks all of the hamburgers and tries to serve you potato salad that he left out since that morning. Well, we can't help you with your bratty sister and we might have to report your dad to the authorities, but there's one thing we can definitely help you with: The burgers and potato salad! Share this article with Uncle Eddie and tell him to get his act together if he wants to be grillmaster again this year!

10 TIPS FOR A FOOD SAFE 4TH OF JULY

1. WASH YOUR HANDS. You have a lot going on at the party, and you probably don't have a sink outside, but ESPECIALLY if you are handling burgers/hot dogs/chicken or other meat, you NEED to wash your hands.

2. Finished cooking the burgers and looking to bring out the lettuce, onions, Brussels sprouts, beets, and anchovies and other weird burger toppings (seriously, why are you putting that stuff on your burger)? KEEP RAW FOOD SEPARATE FROM COOKED FOOD.

3. You want to look like a prepared host so you should set out all of your food on the picnic table, sitting in the 98 degree heat an hour before everyone gets there right? Please, no! KEEP HOT FOOD HOT AND COLD FOOD COLD. Keep your potato salad and cut melons in a tupperware that's stored in a cooler packed with ice.

4. USE A THERMOMETER. While it may seem impressive to cook your meat based on the juice color changing from red to gray, you can't rely on color alone to ensure meat is cooked properly.

5. Grandma has already had 4 hot dogs and half of the fruit salad, but she asked you to refill her plate again. When you are serving any food, USE A UTENSIL. This should be a dedicated serving spoon or fork, NOT your own spoon and certainly not your hands!

Read the rest of the tips at: http://foodsafetyspot.com/fssblog/2013/06/21/top-10-food-safety-tips-for-4th-of-july/

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