September 8, 2017
Easily one of the most important industry certifications for foodservice professionals, NAFEM’s Certified Foodservice Professional (CFSP) program raises professional and quality standards in the industry and recognizes those with the commitment and competence to meet them. On Aug 23 – 24, 2017, NAFEM hosted its annual CFSP seminar and exam, welcoming 56 professionals — including NAFEM members, manufacturer representatives, distributors and dealers, with more than 60% of participants joining us from the Supply & Equipment Foodservice Alliance (SEFA) buying group.
Led by industry veteran, Douglas Fryett, CFSP and based on the textbook, An Introduction to the Foodservice Industry, curriculum for the CFSP seminar and exam covered a wide range of important topics, including:
- Facility design, specifications and approval
- Food safety and sanitation
- Food production process and ingredient prep
- Equipment for cooking and baking
- Specialized equipment and supplies
Interested in becoming CFSP certified? Learn about our program here and check back to see when we’ll be hosting the August 2018 CFSP overview seminar and exam.
Douglas Fryett is president of The Fryett Consulting Group. In 1989, after holding several senior management positions in the foodservice industry, Fryett founded his consulting practice to provide strategic positioning consulting with foodservice, hospitality and healthcare industries in the U.S. and around the world.