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NC Safe Plates

When Jun 22, 2015 09:00 AM to
Jun 24, 2015 11:30 AM
Where Koury Convention Center, Greensboro, NC
Contact Name
Contact Phone 919.218.4090
Attendees School Nutrition Personnel
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North Carolina Department of Public Instruction, School Nutrition Services Section will offer a NC Safe Plates workshop on June 22-24, 2015 at the Koury Convention Center in Greensboro, NC as a preconference session to the School Nutrition Association of NC annual conference. NC Safe Plates is a Certified Food Protection Manager (CFPM) course that provides food safety instruction and an American National Standards Institute (ANSI) accredited CFPM examination for the Person in Charge (PIC) of a food establishment as specified in Paragraphs 2-102.12(A) and Section 2-102.20 of the NC Food Code. The course will also provide food safety instruction for School Nutrition Administrators as specified in the United States Department of Agriculture Professional Standards for State and Local School Nutrition Programs Personnel Final Rule.

Workshop Fee:  This course with examination is offered at a nominal charge of $35.00 per person.  We are unable to offer refunds for this course and exam; however, you may notify Iyana Porter at or (919) 515-8185 to make a participant substitution or to move the registration to another workshop if/when scheduled.

Participants will be responsible for all related expenses of travel, lodging, meals, and snacks. The first day includes instruction based on real world case studies, hands on practice, and discussions to share and learn from everyone’s experience and expertise. The second day continues the lessons followed by a review session to prepare participants for the CFPM examination on the third day. See below for additional details.

Register for this workshop at:

Course Objectives:

  • Participants gain food safety knowledge to pass American National Standards Institute (ANSI) accredited National Registry of Food Safety Professionals certifying exam.
  • Participants develop accurate understanding and perceptions of food safety risks.
  • Participants implement best food safety practices to minimize food safety risks.
  • Participants develop co-workers and a work environment that empowers everyone to take responsibility for food safety.

Workshop Agenda

 CLICK HERE to print agenda

Day 1 - June 22
8:30 On-site Sign in
9:00 Introductory Module
10:00 Module 1- Approved suppliers
11:00 Module 2- Pest control
12:00 Lunch (on your own)
1:00 Module 3- Storage and cross contamination
2:00 Module 4- Preparation and cooking temperature
3:00 Module 5- Preparation and cooling
4:00 End day 1
Day 2 - June 23
9:00 Module 6- Preparation and personal hygiene
10:00 Module 7- Preparation and cleaning and sanitizing
11:00 Module 8- Sanitary facility design
12:00 Lunch (on your own)
1:00 Module 9- Service and hand washing
2:00 Module 10- Service and cross contact
3:00 Module 11- Communication
3:45 Review Module
4:30 End day 2
Day 3 - June 24
9:00 Exam documentation  (Picture ID required!)
9:30 CPFM Examination administered  (National Registry of Food Safety Professionals)
11:30 End Exam