INDIVIDUAL AND SMALL GROUP TRAININGS
12 HOURS OF INSTRUCTION (15 minute break daily)
1 HOUR REVIEW (On Friday there is a one hour review prior to the exam)
2 HOURS EXAM
CLASS SCHEDULE (FOR THE WORKING PERSON)
Monday Tuesday Wednesday Thursday Friday
6-9pm 6-9pm 6-9pm 6-9pm 6-9pm
FLEXIBLE HOURS FOR TRAINING CAN BE ARRANGED TO MEET DEMANDING SCHEDULES
- A 12 HOUR COURSE, VERSUS THE USUAL 6 HOURS TAUGHT IN A ONE DAY COURSE.
- CLASS AND EXAM MEET ALL REQUIREMENTS OF THE FDA AND HACCP CODES FOR FOOD
MANAGERS AND HANDLERS, FOR PERMITS AND LICENSES LOCALLY, FOR NORTHERN
VIRGINIA, MARYLAND AND THE DISTRICT OF COLUMBIA, INCLUDING NATIONALLY.
12 HOURS OF INSTRUCTION (15 minute break daily)
1 HOUR REVIEW (On Friday there is a one hour review prior to the exam)
2 HOURS EXAM
CLASS SCHEDULE (FOR THE WORKING PERSON)
Monday Tuesday Wednesday Thursday Friday
6-9pm 6-9pm 6-9pm 6-9pm 6-9pm
FLEXIBLE HOURS FOR TRAINING CAN BE ARRANGED TO MEET DEMANDING SCHEDULES
| Food Safety and Sanitation Training and Certification |
| You, no longer need to face the common pitfall of too much, specific, factual information included for a critical Food Safety Test, which focuses strictly on memorizing answers for the test, rather than remembering taught principles and concepts to ensure your skill and readiness are retained and maintained. |
Training and Exam Objective
To provide affordable, reliable, effective, measurable, in-depth, food safety and sanitation training
education and certification tailored to food services and hospitality personnel truly interested in
protecting our food, customers, and public health, for the hotel, restaurant, institutional, fast food, and
travel and tourism industries, when the safety of our food supply has never been more critical. This
course will advance your knowledge and skills with high quality, easily understandable,
scientific, technical, inter-active, hands-on, practical, and recommended goals for everyday
food services operations, taught by a locally licensed food handling manger, with nationally
certified registered food safety trainer status, and nationally a certified dietary manger and
certified food protection professional, with 35 years of food services experience.
Exam Info (Training and Exam in English)
Exams are given on Friday after the end of the course. Students have the option of taking the exam at
a later date, (within 60 days), if they feel the need to study more. Exam results and/or certificates will
generally be received within 3 weeks of completing the exam.
The largest provider of food manager certification examinations in the US is The National Registry of
Food Safety Professionals (NRFSP), which is a division of Environmental Health Testing, LLC (EHT),
and is accredited by The American National Standards Institute (ANSI), and the Conference For Food
Protection (CFFP). EHT, LLC is a partnership between Professional Testing Inc., (PTI) and the
Chartered Institute of Environmental Health (CIEH).
Payment Policy
Payment in full must be received with registrations thirty days prior to the start of the class. The cost
of training, review, course material, and exam, is $250.00. An additional $30.00 fee will be
charged for on-site registration. Forms of payment accepted are cash, company check, money order,
credit card, debit card with a MasterCard or Visa logo, and cash.
Cancellation Policy
Cancellations of 30 days or more will be refunded at 100%. A cancellation of 29-15 days, will be
refunded at 50%. NO REFUNDS will be returned for 14 days or less. NOTE: Days are based on
business working days. Students have the option to transfer the course they cancel to an upcoming
course, within 90 days, for an administrative fee of $30.00.
To provide affordable, reliable, effective, measurable, in-depth, food safety and sanitation training
education and certification tailored to food services and hospitality personnel truly interested in
protecting our food, customers, and public health, for the hotel, restaurant, institutional, fast food, and
travel and tourism industries, when the safety of our food supply has never been more critical. This
course will advance your knowledge and skills with high quality, easily understandable,
scientific, technical, inter-active, hands-on, practical, and recommended goals for everyday
food services operations, taught by a locally licensed food handling manger, with nationally
certified registered food safety trainer status, and nationally a certified dietary manger and
certified food protection professional, with 35 years of food services experience.
Exam Info (Training and Exam in English)
Exams are given on Friday after the end of the course. Students have the option of taking the exam at
a later date, (within 60 days), if they feel the need to study more. Exam results and/or certificates will
generally be received within 3 weeks of completing the exam.
The largest provider of food manager certification examinations in the US is The National Registry of
Food Safety Professionals (NRFSP), which is a division of Environmental Health Testing, LLC (EHT),
and is accredited by The American National Standards Institute (ANSI), and the Conference For Food
Protection (CFFP). EHT, LLC is a partnership between Professional Testing Inc., (PTI) and the
Chartered Institute of Environmental Health (CIEH).
Payment Policy
Payment in full must be received with registrations thirty days prior to the start of the class. The cost
of training, review, course material, and exam, is $250.00. An additional $30.00 fee will be
charged for on-site registration. Forms of payment accepted are cash, company check, money order,
credit card, debit card with a MasterCard or Visa logo, and cash.
Cancellation Policy
Cancellations of 30 days or more will be refunded at 100%. A cancellation of 29-15 days, will be
refunded at 50%. NO REFUNDS will be returned for 14 days or less. NOTE: Days are based on
business working days. Students have the option to transfer the course they cancel to an upcoming
course, within 90 days, for an administrative fee of $30.00.
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| CONTACT 703-296-4446 spottygp@yahoo.com (On/Off-site training available) KASH4 ALEXANDRIA, VA |
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Training Course Name
Food Safety and Sanitation
Exam Provided by
National Registry of Food
Safety Professionals (NRFSP)
Training Course Book
Food Safety Management
Principles, Second Edition
Food Safety and Sanitation
Exam Provided by
National Registry of Food
Safety Professionals (NRFSP)
Training Course Book
Food Safety Management
Principles, Second Edition
NEHA TRAINERS ARE HIGHLY QUALIFIED, MEETING MORE STRINGENT QUALIFICATIONS STANDARDS THAN
OTHER FOOD SAFETY TRAINING PROVIDERS IN THE UNITED STATES, SUCCESSFULLY PREPARING EXAM
TAKERS TO PASS ANY OF THE THREE ACCREDITED CERTIFICATION EXAMS OF CFFP-ANSI.
OTHER FOOD SAFETY TRAINING PROVIDERS IN THE UNITED STATES, SUCCESSFULLY PREPARING EXAM
TAKERS TO PASS ANY OF THE THREE ACCREDITED CERTIFICATION EXAMS OF CFFP-ANSI.
Preventing foodborne illnesses and outbreaks
| Northern Virginia Food Handling Manager's License |
| INDEPENDENT CONTRACTING SERVICES ALSO AVAILABLE AS A FOOD SERVICES CONSULTANT FOR COOKING, PREPARATION AND PRODUCTION FOR ALL FOOD SERVICES EVENTS AND OR OPERATIONS. |