When it comes to food safety there is a lot of confusion about what is required in terms of training and certification. For instance, the following is a real question that I found posted in an online forum:
Is food safety manager certification the same as ServSafe? I was required to take the test for ServSafe, because I'm a cook in professional kitchen, and I passed the food safety manager certification exam. Is it the same as Serv Safe or is there a difference? Is it recognized by the health department?
And the answer to these questions can be confusing, too. Here's what two food industry insiders said in response:
Answer #1: Servesafe is a company with a number of different types of training. Lots of companies provide hourly food handler training, but call your health department to be sure the place you want to take it has been approved by that health jurisdiction... All companies have to be approved through a local health department though. So, it really depends on your area...
Answer #2: The FSMC is required only when a County/State Health Department approves of its use. The FSMC courses are 2-3 full days are are taught by certified Food Safety instructors. You should verify with the health department you are dealing with looks at them as equals.
