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2014 Food Protection Manager Certification Class When: March 11, June 17, and October 14 Where: Kalamazoo County Expo Center & Fairground 2900 Lake Street, Kalamazoo, MI Time: 8:00 am 5:00 pm Cost:
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Start by carefully reading the instructions provided with the form.
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Make sure you have all the required information and documents ready before you begin filling out the form.
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Begin by entering your personal information accurately, including your full name, contact information, and any other details required.
04
Provide information about your previous experience and qualifications in the food industry, if applicable.
05
Fill out any sections or questions related to your current employment in the food industry, such as the name and address of your workplace, your position, and any relevant certifications you hold.
06
Answer any additional questions or sections on the form as required, such as providing details about any food safety training you have completed.
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Carefully review all the information you have entered to ensure it is accurate and complete.
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Sign and date the form where required.
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Submit the completed form along with any necessary fees or supporting documents to the relevant authority.

Who needs 2014 food protection manager:

01
Individuals working in food establishments such as restaurants, cafes, hotels, caterers, and other food service businesses.
02
Managers and supervisors responsible for overseeing food safety and handling practices in these establishments.
03
Food safety trainers or instructors who deliver training and education related to food protection and handling.
Note: The specific regulations and requirements for food protection manager certification may vary depending on the jurisdiction and legislation in place. It is important to refer to the appropriate local authorities or regulatory bodies for accurate and up-to-date information.
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Food protection manager certification is a requirement for individuals who oversee food service operations to ensure they have knowledge of safe food handling practices.
Food service establishments are required to have at least one certified food protection manager on staff.
To fill out the certification, individuals must complete a food safety training course and pass an exam.
The purpose of the certification is to reduce the risk of foodborne illnesses by ensuring that those in charge of food service operations have the necessary knowledge and skills.
The certification typically includes the individual's name, the name of the training course completed, the date of completion, and the certification expiration date.
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