Marine Corps COOL Snapshot - Certified Food Safety HACCP Manager (CFSHM)

Certified Food Safety HACCP Manager (CFSHM)

Renewal Period: 5 years

The National Registry of Food Safety Professionals Certified Food Safety HACCP Manager (CFSHM) measures 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 for human consumption. A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities. There are no education or experience requirements to sit for the exam.

More information can be found on the certifying agency's website.

Certified Food Safety HACCP Manager (CFSHM)

The following Marine Corps Enlisted MOSs provide training and/or experience that contributes to attaining this credential:

	Enlisted Occupation	Occupation Type	Related As	COOL$
	3381 Food Service Specialist	MOS	Some	COOL Bucks

The following civilian occupations are related to this credential:

	Civilian Job	Job Family	Bright Outlook	Registered Apprenticeship	Local Salary Info
	Food Scientists and Technologists	Life, Physical, and Social Science			find local salary

MINIMUM REQUIREMENTS

Attainability:

Eligibility Requirements (View Details)

Credential Prerequisite
Experience
Education
Training
Membership
Other
Fee

Note: This credential may have multiple options for a Service member to meet eligibility requirements. Requirements listed here are based on the minimum degree required. To view other options, see the Eligibility tab.

Exam Requirements (View Details)

Exam
Written Exam
Oral Exam
Practical Exam
Performance Assessment

Exam Administration (View Details)

In-person exam
Remote proctored on-line exam
Third-party test vendor

RECERTIFICATION SUMMARY

Renewal Period: 5 years

Continuing Education
Exam
Continuing Education OR Exam
Fee
Other

AGENCY CONTACT INFORMATION

National Registry of Food Safety Professionals (NRFSP)

7680 Universal Boulevard
Suite 550
Orlando, FL 32819

Phone: (800) 446-0257

Fax: (407) 352-3603
Email: customer.service@nrfsp.com

Other REQUIREMENTS

The Certified Food Safety HACCP Manager (CFSHM) credential has the following other requirements:

Candidates for the CFSHM examination must be of legal age to work in the jurisdiction in which they are employed and possess valid identification.

Written Exam

Conducting Preliminary Activities (22%)
- Obtain management commitment
- Assemble the HACCP team
- Identify regulatory and customer requirements
- Identify existing prerequisite programs (PRPs)
- Identify product ingredients
- Identify intended use of the product
- Identify characteristics of end product
- Create flow diagrams
- Verify flow diagrams
- Describe process steps
- Identify unique and similar food processes
- Describe existing control methods
Conducting a Hazard Analysis (24%)
- Select a method for conducting hazard analysis
- Identify existing information (hazard guides and other available information)
- Identify potential hazards
- Identify likelihood of hazard occurring
- Identify causes of hazards
- Determine severity of illness or injury caused by the hazard
- Select control measures
- Determine prerequisite programs needed to control hazards
- Identify and establish critical control points
- Update preliminary HACCP system information at the completion of the hazard analysis
Establishing Detailed Control Measures (18%)
- Establish prerequisite programs
- Establish the operational prerequisite programs
- Establish critical limits
- Establish a monitoring HACCP system
- Calibrate monitoring equipment
- Monitor critical control points
- Establish a corrective action plan
- Conduct initial validation of CCP and critical limits
Conducting Verification Activities (19%)
- Establish records and documents
- Review records for deviations and corrective actions
- Establish verification procedures
- Conduct verification planning and scheduling
- Verify compliance with applicable codes and laws
- Manage sampling and testing activities
- Conduct periodic internal audits
- Validate HACCP plans and prerequisite program
- Verify prerequisite program
Conducting Implementation and Continuous Improvement Activities (17%)
- Manage personnel training
- Maintain management commitment
- Manage the HACCP Team
- Monitor emerging issues for impact on HACCP system
- Review deviations, non-conforming products, and consumer complaints for impact on HACCP system
- Conduct annual reviews and update as determined
- Implement corrective actions
- Implement record keeping

Exam Preparation Resources

There are a number of resources available to help you prepare for the Certified Food Safety HACCP Manager (CFSHM) examination:

Best Sources

An additional resource is O'Reilly Learning Safari Books Online, a searchable digital library that provides online access to thousands of books, training videos and conference sessions. See the Educational Resources section on the Related Sites page here on COOL to learn how to get free access.

Testing Information

Exam Administration
Credential exams may be administered in-person at a testing site, proctored on-line remotely, or have options for both. If an exam is administered through a test vendor, the third-party test vendor box will be checked. The following test administration options apply to the Certified Food Safety HACCP Manager (CFSHM) credential where checked:
- In-person exam
- Remote proctored on-line exam
- Third-party test vendor

For more information on the National Registry of Food Safety Professionals (NRFSP) testing process, visit the agency website.

Third-Party Test Vendor Information
Testing for this credential is handled by the following vendor:

Pearson VUE

The test centers are located in the U.S. They also have some test centers on military bases.

To find out more, use the following links on the Pearson VUE website:

RECERTIFICATION

Certified Food Safety HACCP Manager (CFSHM)

Renewal Period: 5 years

The Certified Food Safety HACCP Manager (CFSHM) credential has the following recertification information:

The only method for recertification is to retake the examination. Certification is valid for up to five years. Individuals applying to recertify must sign and agree to uphold and abide by the Code of Conduct, complete the application for the examination, and pay all applicable fees.

Note: Marine Corps COOL will only pay recertification fees for the current year, no arrears will be paid. Voucher requests for recertification fees must be submitted with proof of the current status of the certification (for example, a screen shot of your credentialing agency dashboard or a copy of a current fee receipt).