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THE CFP FOOD PROTECTION MANAGER CERTIFICATION

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					   THE CFP FOOD PROTECTION MANAGER
        CERTIFICATION COMMITTEE

THE STANDARDS FOR ACCREDITATION OF FOOD
   PROTECTION MANAGER CERTIFICATION
            PROGRAMS, AND

  THE ANSI-CFP ACCREDITATION PROGRAM
               Cynthia D. Woodley
        New Member Orientation, August 25, 2010
                    Chicago, Illinois
    CONFERENCE FOR FOOD
        PROTECTION
• Began in 1972 as a meeting sponsored by
  the American Public Health Association
  (APHA) and the U.S. Food and Drug
  Administration.
• Not-for-Profit Organization.
• Representative Stakeholders.
  – Regulators    -Academia
  – Industry      -Professional Organiz.
  – Consumers
     CONFERENCE FOR FOOD
         PROTECTION
• Focus efforts on retail food protection issues.
• Provide input into the formulation of model retail
  food laws (FDA Food Code) and promote the
  uniform interpretation and implementation of
  regulations governing food.
• Identify and address problems in production,
  processing, packaging, sale, distribution and
  service of food.
• Adopt sound, uniform food safety procedures.
    CONFERENCE FOR FOOD
        PROTECTION
• Establish a working liaison among
  governmental agencies, industry,
  consumer groups, academic institutions
  and professional associations concerned
  with food safety.
• Coordinate with appropriate federal
  agencies to disseminate information
  regarding food safety matters.
  ORGANIZATION OF THE CFP
• Executive Board
• Councils
  – I – Laws and Regulations
  – II – Administration, Education and
         Certification
  – III – Science and Technology
• Standing and Temporary Committees
• Assembly of Delegates
          CFP ACTIVITIES
• The Conference meets during even
  numbered years (every other year).
• The Executive Board and various
  committees of the Conference work
  throughout the period between
  Conference meetings.
• The Conference has established the Food
  Protection Manager Certification
  Committee.
    THE FPMC COMMITTEE
• Comprised of Stakeholders:
  -Industry Retail -Industry Restaurant
  -Consumer          -Regulatory
  -Academia          -Associations
  -Certification Agencies
• Standing Committee Reporting to the
  Executive Board.
• Issues go to Council II.
       INITIAL COMMITTEE
            CHARGES
• Developing Standards for Accreditation of
  Food Protection Manager Certifying
  Agencies and Food Protection Manager
  Certification Programs.
• Identifying, Selecting and Coordinating
  with a “Third Party” Accrediting body.
• Modify/Clarify the Standards as needed.
    CURRENT COMMITTEE
        ACTIVITIES
• Continue Development and Maintenance
  of the Standards
• Work with selected Third Party Accrediting
  Agency (ANSI)
• Ensure Conference input into process
• Promote the Accreditation Process and
  Program Standards
       HISTORY BEHIND THE
      COMMITTEE’S “CHARGE”
             Lack of a National Standard
• Leaves regulatory agencies without appropriate
  criteria to evaluate:
  –   psychometric validity of examination programs;
  –   equivalence of examinations;
  –   legal defensibility of certification programs;
  –   fairness to candidates seeking the credential;
  –   results in duplicative certification costs for the
      industry.
  ROLE OF CERTIFICATION
• Certification serving as Licensure
• Ensure minimum competency by
  measuring the knowledge to be minimally
  competent.
• Designed to be THIRD PARTY verification
  of knowledge to be competent
• Mature certification industry, numerous
  standards
 ROLE OF ACCREDITATION
  Three Key Committee Objectives

• Develop a valid, reliable and legally
  defensible process.

• Maintain an accessible, flexible & cost
  effective delivery system for certification
  candidates.

• Establish a National Standard -
               “Universal Acceptance”
        THE STANDARDS
• Define the essential components that a
  Food Manager Certification Program must
  have to be accredited by Conference
• Standards available on Conference
  Website:
  – www.foodprotect.org
• Address the essential components of a
  Nationally recognized Food Protection
  Manager Certification Program.
         THE STANDARDS
• Developed using the National Commission
  for Certifying Agencies (NCCA) Standards
  for Accreditation of Certification
  Organizations, the Standards for Education
  and Psychological Testing (AERA, APA and
  NCME) and other nationally recognized
  psychometric standards.
• Developed after years of CFP research into,
  and discussion about, Food Protection
  Manager Certification Programs.
         THE STANDARDS
• Were adopted by the Conference and
  became the basis for the development of
  the accreditation process.

• Have been modified over the years to
  reflect changes in practice and to assist
  with the accreditation process.
         THE STANDARDS
• Purpose of Certification Organizations
• Structure and Resources of Certification
  Organization
• Food Safety Examination Development
• Food Safety Examination Administration
• Computer Based Testing
• Security Issues
• Responsibilities to Candidates and the Public
• Responsibilities to the Accrediting Agency

• Standards DO NOT address training
 ANSI/CFP ACCREDITATION
• Conference competitive bid process to
  select accreditor
• American National Standards Institute
  (ANSI) selected as third party accrediting
  agency
• Relationship benefits ANSI, Conference
  and Food Industry
  GOALS OF THE ANSI/CFP
 ACCREDITATION PROGRAM
• Ensure all Accredited Food Protection
  Manager Certification Programs meet
  Conference Standards

• Facilitate a self-assessment process that
  increases the quality of the programs

• Increase recognition and confidence in the
  quality of Food Protection Manager
  certification programs
                TERMINOLOGY
• Certificate – recognition of completing a specific
  course or course offerings
• Certification – implies individual possesses a
  validated set of competencies based on an
  occupational analysis
   –   Educational Requirements – courses, degree
   –   Graduation from an Accredited Program
   –   Employment Experience e.g., internship
   –   Formal Examination or Assessment
• License – government regulated credential
• Accreditation – third party validation of the
  certification agency and the process
   ACCREDITATION MODEL
• ANSI/CFP accredits certification
  programs.
• ANSI/CFP accreditation DOES NOT cover
  the training component.
• Training is outside of the accreditation
  process.
• Accredited Food Manager Certification
  Programs are prohibited from combining
  training and testing.
ACCREDITATION MODEL

                          Private
                         Training
                         Program



                                                 Health
     Self                                      Department
    Study                                       Training
                        Accredited              Program
                         Provider
                        Certification




            Corporate                   University
             Training                    Training
            Programs                    Program
  BENEFITS TO REGULATORY
      JURISDICTIONS
• No need to expend resources or hire staff
  with expertise in psychometrics to
  evaluate the programs.
• Can be assured that all accredited
  programs have met, and continue to meet,
  the Conference standards.
• Have met legal obligations to managers
  by ensuring that their due process rights
  have not been violated.
  BENEFITS TO REGULATORY
      JURISDICTIONS
• Eliminates need for compliance checking
  & auditing of programs (this is a function of
  accreditation).
• Places responsibility for failure to comply
  (disciplinary actions) on the accreditation
  body, not the jurisdiction.
• Ensures uniformity among certification
  programs.
  BENEFITS TO REGULATORY
      JURISDICTIONS
• Creates a uniform National Standard for
  compliance, which facilitates reciprocity.
• Allows the regulatory agency to
  concentrate on food safety aspects other
  than Food Manager Credentialing (i.e.,
  health inspections).
 BENEFITS TO CANDIDATES
• Reciprocity of certification across regulatory
  jurisdictions.
• Assurance of quality certification programs.
• More testing options (locations, price, delivery).
• Ensures candidates due process and legal
  rights.
• Accredited exam means the certificate is valid,
  reliable and legally defensible.
• Meaningful Certification.
   BENEFITS TO INDUSTRY
• Reciprocity of certification across
  jurisdictional lines.
• Value of the credential is enhanced.
• Quality of the certification program is
  assured.
• Provides a consistent meaning for
  certification.
• Assures the process is valid, reliable and
  legally defensible.
 BENEFITS TO CERTIFICATION
        PROVIDERS
• Levels the playing field among providers.
• Certification program assessed against a
  recognized uniform set of standards.
• Certification program reviewed by
  independent 3rd party.
• Provides for continual certification program
  quality improvements.
• Eliminates the need for providers to gain
  acceptance in thousands of jurisdictions.
      ANSI/CFP ACCREDITED
         PROVIDERS
• National Restaurant Association Solutions,
  ServeSafe Food Protection Manager
  Certification Program.
• Prometric, Food Protection Manager
  Certification Program
• National Registry of Food Safety
  Professionals, Food Protection Manager
  Certification Program
       ANSI/CFP ACCREDITED
          PROVIDERS
• Providers different in terms of prices,
  services, etc.
• Providers identical in terms of the
  psychometric validity, reliability and legal
  defensibility of the credential they award.
• Certified Food Protection Manager
  certified by any accredited provider should
  have same minimum competency
  knowledge base.
 2010 COMMITTEE CHARGES
• ??
QUESTIONS???

 THANK YOU!

  Cynthia Woodley

				
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