Food Safety Spot presented by NRFSP

Your home for food safety news, articles, and opinions.

The most trusted exam for Grocery Managers

Date: 27 Sep 2016 /
Posted by: NRFSP /
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National Registry of Food Safety Professionals announced the addition of two exam delivery platforms to its Retail Grocery Food Safety Manager exam. Starting ‪October 1, 2016, clients will be able to use supervised computer-based exams as well as secure testing kiosks, as National Registry is the first and only organization for food safety manager certification […]


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E-water may be the next big thing in cleaning

Date: 24 Aug 2015 /
Posted by: NRFSP /
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If a foodservice operation were to install a system that enabled it to turn water into wine, that would be considered a divine miracle that would have a profound effect on their bottom line. In that same vein, if a foodservice operation were to install a system that enabled it to convert water into a […]


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Slime: A sticky situation for restaurants

Date: 06 Jul 2015 /
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Anyone in the foodservice industry knows slime when they see it, whether it’s inside the ice machine, on a cutting board, inside a floor drain or under a countertop-mounted piece of equipment. What most people in foodservice don’t understand is that there is much more to slime than meets the eye. Unless you want to […]


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The Expanding Role of HACCP and the Importance of HACCP Certification

Date: 01 Jul 2015 /
Posted by: NRFSP /
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National Registry of Food Safety Professionals developed the Certified Food Safety HACCP Manager Examination to measure the level of food safety comprehension of workers in the retail and manufacturing industry who must follow HACCP plans. This certification is intended for workers in facilities such as food manufacturing, processing plants, food packing, and warehouses storing food […]


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Creating a Food Safety Culture

Date: 10 Feb 2015 /
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by Susan Feazell Did you know that in spite of all the advances in food safety technology and increased regulatory requirements, there are still approximately 3,000 people in the United States who die each year from food-borne illness? That doesn’t include the millions who get sick from eating or drinking something that contains a bacterial, chemical […]


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Top 10 Things People Can Do to Make Their Holiday Meals Safer

Date: 15 Dec 2014 /
Posted by: Dave McSwane /
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David Letterman, host of the “Late Show with David Letterman” television program, is one of Indiana’s most famous celebrities. A regular feature on Letterman’s show is the Top 10 list. As a tribute to Indiana’s favorite son, here is a “Top 10 List of Things People Can Do to Make Their Holiday Meals Safer.” 10. […]


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National Registry at SQF

Date: 07 Nov 2014 /
Posted by: NRFSP /
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National Registry was a sponsor at the recent SQF International Conference at the Renaissance Orlando Hotel.  Our sales team spoke with many attendees from food manufacturing and processing industries to explain the benefits of an official certification of HACCP managers, by successfully completing National Registry’s HACCP Manager exam.  Attendees were impressed with the ability to […]


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National Registry of Food Safety Professionals Updates Food Manager Exam

Date: 19 Sep 2014 /
Posted by: NRFSP /
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Food Safety Manager Certification Examination from National Registry of Food Safety Professionals has been updated to reflect the 2013 U.S. Food and Drug Administration (FDA) Food Code and new exam forms are scheduled to be released in early to mid-November. No changes were made to the examination content outline which forms the exam questions. Below […]


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The Centers for Disease Control and Prevention Identifies Food Safety as a Winnable Battle

Date: 01 Sep 2014 /
Posted by: Dave McSwane /
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In order to meet emerging public health challenges and efficiently address the leading causes of death and disability in America, the Centers for Disease Control and Prevention (CDC) is focusing its efforts and resources on what it has identified as “Winnable Battles.” CDC considers Winnable Battles to be public health priorities that have a large-scale […]


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Performing Well “Under Pressure”

Date: 25 Aug 2014 /
Posted by: Rich Linton /
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There is a new and emerging technology, called high hydrostatic pressure (HHP) processing, that the retail and foodservice industry should be aware of. The technology involves the use of very high pressure, sometimes accompanied by heat, to lessen the amount of pathogenic and spoilage microorganisms in foods. The positive outcomes from this technology can include […]


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