2 results for tag: Certification
SC DHEC requires all chefs to be Certified Food Protection Managers. We have to know how to keep foods at the correct temperatures for storing and serving (and in my case, transporting), how to eliminate cross-contamination/food-borne illnesses, and how to protect our clients from cross contact/reactions to food allergies. We have to recertify every 5 years. After several days of studying, an 8-hour class and a 2-hour exam on HHI, I'm pleased to share my recertification certificate with bragging rights. I received the highest score in my class.