9/23 & 30/2019 Certified Food Protection Manager licensing course in Roselle ServSafe or National Registry exam


Approved by State of Illinois and City of Chicago

Includes ANSI-CFP approved testing – ServSafe or National Registry of Food Service Professionals(NRFSP)

490 West Lake Street, Suite 102 in Roselle, Illinois 60172 –  Course meets from 11:00 a.m. to 2:30 p.m., each day with the proctored testing at 1:30 p.m. on the last day.


Get your Food Protection Manager Certification with this interactive course.  At the end of the program, successfully complete the proctored certification examination. Food sanitation manager certification and licensing is valid for five years.

Getting Certified
The Illinois Department of Public Health (IDPH) requires an eight hour approved program and proctored examination for the person-in-charge of a food operation.  The Chicago Department of Public Health (CDPH) requires this  program for the Chicago Food Service Sanitation Manager Certificate (FSSMC) license.  And, public health departments in Wisconsin and Indiana and many other states also accept this certification.

As approved training providers and national testing agency proctors,  Certified Food Safety Programs can guide you through this process.    We provide the courses and testing specified by the Food & Drug Administration of the United States Public Health Service.  Our programs proctor ANSI-CFP (American National Standards Institute – Council on Food Protection) approved exams  – such as the National Education Foundation’s ServSafe or  National Registry of Food Service Professionals.

Getting Ready
Once registered, we send you a study guide to start preparing.  The guide contains the facts and figures you’ll need to know for the test, and multiple choice questions to practice.

Attending the Course
The course meets at our classroom in the western suburbs of Chicago at 490 West Lake Street, Suite 102 in Roselle, Illinois. Plenty of free parking is available in the building’s lot.

The required  class is separated into two half day sessions.  We meet from 11:00 a.m. to 2:30 p.m. on two Mondays. Finally, the proctored test is given at 1:30 p.m. at the end of the course (with extended time for testing).

At the class, we discuss the hazards and regulations of food safety. Asking questions and practicing more multiple-choice questions prepares well for the examination that finishes the program.

Licensing Examination
Choose either the ServSafe or the National Registry of Food Service Professionals (NRFSP) test.   ANSI-CFP (American National Standards Institute – Council on Food Protection) certifies these testing agencies.  Take the exam either with paper and pencil, or with a laptop computer.

Why choose Certified Food Safety Program
Taking the course in person allow participants to ask questions, and engage in learning and review. But the on-line course doesn’t provide printed materials and   still requires travel to a testing site. In addition to a personalized and interactive program, Certified Food Safety Programs often cost less than on-line and community college programs.

The registration is valid for a full year at any Certified Food Safety Program and can  be transferred to another employee if needed.

Additional information




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