Courses of Interest
Certified Food Protection Management
Our next CFPM class is January 28, 2017
- Anaktuvuk Pass
- Point Hope
- Point Lay
Cost:$200.00 (Includes Servsafe book, live instruction and exam)
Register Now! (Registration deadline is January 6)
Want this class offered in your community or need to schedule an exam? Contact Julie Cascio or call 907-745-3677.
Who should take this course:
The Certified Food Protection Manager (CFPM) Training is required by the Alaska Department of Environmental Conservation (DEC) Food Safety and Sanitation (FSS) Program. For more information on the regulatory requirements, visit their website at: CFPM-State of Alaska DEC
In order to receive your CFPM, you are only required to pass the exam. Taking the training course is optional. If you have previously taken the course and passed the exam, you may wish to only schedule an exam. The UAF Cooperative Extension Service is working to create a network of exam proctors throughout Alaska.
To find a proctor near you, please contact Julie Cascio.
Cost:$75.00 per exam attempt.
Alternative Training Options:
For a complete list of current CFPM trainings being offered in the state, please visit: CFPM-State of Alaska DEC
Online Training Options:
Servsafe offers an online training option. The cost is $125.00. This will prepare you to take the Servsafe Exam. The entire training is online and you will not receive a book.
To purchase the Servsafe online training program, visit: Servsafe
National Registry of Food Safety Professionals offers an online training option. More information can be found at: NRFSP
Testing Options: This exam must be administered by an exam proctor.
For a complete list of testing centers and proctors statewide, visit: CFPM-Alaska DEC-By Region
January 31, 2017, 6:00 pm – 7:30 pm
Sarah Lewis, AIA MSW, Juneau
During this presentation you will learn the basics about starting a home-based, cottage foods business. We will discuss the State DEC Cottage Foods permit exemption program, Anchorage food safety regulations, and the “non-potentially-hazardous” food preservation methods of dehydrating, boiling waterbath canning, and pickling.