Our Credentials and Certifications

Registered Environmental Health Specialist (NJ License B-2181)

We are licensed to practice as health inspectors in the State of New Jersey within the provisions of N.J.S.A. 26:1A-41. This license must be renewed yearly to perform as a licensed health inspector. An REHS must also acquire fifteen continuing education credits per year to maintain active standing. The mandatory coursework keeps us up-to-date with new state regulations to ensure your food business is compliant.

Certified Retail Food Specialist

American Food Safety separates itself from other industry representatives by holding a Retail Food Specialist Certification that is modeled after the FDA. William N. Manley awarded this certification to American Food Safety on December 10th, 2008 for the successful completion of the New Jersey Department of Health and Senior Services for “risk-based inspection” field standardization.

This certification ensures that AFS has properly identified the existing food borne illness factors, accurately completed the “risk based inspection” form, properly cited the violations as specified in New Jersey Chapter 24, effectively communicated problematic conditions, and has conveyed sound corrective public health intervention strategies.

We are one of the top five to have obtained such a highly regarded title. This type of inspection will be mandatory for all REHS (Registered Environmental Health Specialists) to use in the State of New Jersey.

FD312 – Special Processes at Retail

American Food Safety attended a two-day workshop hosted by the Food and Drug Administration (FDA) that demonstrated an array of specialized food processing needs. Some of these needs fall within unique food preparation, which we can design a custom solution around.

HAACP Plans

We have the capability to tailor unique services based on your business need. Some of our clients require written procedures and HAACP plans for specialized food processing – we offer this for multiple food preparation processes like Sous-vide, sushi prep, ROP (reduced oxygen packaging), and smoking and curing of meats.

ServSafe®

We have passed the certified ServSafe® Food Protection Manager Certification Examination, National Restaurant Association, October 6th, 2009.

We can instruct and proctor in both English and Spanish – this means we can provide your restaurant business with mandatory food safety manager certification per New Jersey Chapter 24.

Please take a moment to view our certifications. Click on an image for a larger view.