ServSafe Businesses that serve food are in a high-stakes environment since the health of the public is at stake. Whether people work in fine dining, fast food, grocery store delis, or senior living com- munity kitchens, the National Restaurant Association offers its ServSafe certification to help food handlers, as well as those in managerial positions, demon- strate that they understand how to work with food in a safe way. In order to receive this credential, people are required to pass a two-hour, 80-question examination, which is created based on the standards set forth by the U.S. Food and Drug Administration’s Food Code. To meet these standards, the test covers topics such as facilities and equipment, hygiene and health, cleanliness and sanitation, and safe service and display of food. With the high-stakes nature of food preparation in mind, the
Larry Lynch
National Restaurant Association has built in procedures designed to facilitate the certification process, while maintaining its integrity. Before the test, the organization offers comprehensive materials that trainers can use to help workers prepare for the certification exam, which can amount to enough information to fill eight- to 16-hour classes. To ensure that the test-taking process is not com- promised, the exam is proctored, either through a testing center in person or a remote proctoring company. Additionally, the National Restaurant Association updates the
content of the exam and training course based on changes the Food and Drug Administration makes to the Food Code. The organization also collaborates with the agency on what those changes could be. With the help of subject matter experts from both industry and academia, the association provides input on items for the FDA to consider adding to the test, as well as topics that might be removed. For the National Restaurant Association, all of this work results in training materials and a test that really enhances the skills of the workforce, and helps quality assurance teams lead with confidence because they know their employees have the knowledge and skills needed to do their job in a safe manner. “It’s a demonstration of knowledge,” said Larry Lynch, senior
vice president of Health, Safety and Regulatory Services at the National Restaurant Association. “It shows your employer, it shows your customers, and it shows the public, you have a com- mitment to health and safety and that you've demonstrated the skills for health and safety.”
Certified Manager of Senior Housing (CMSH) Offered by the National Center for Housing Management (NCHM), the Certified Manager of Senior Housing (CMSH) cre- dential is for those in leadership positions who oversee the opera- tions of senior living communities so they can demonstrate their expertise in general property management, as well as the specific needs of residents in senior living environments. In order to earn
this certification, professionals are required to take a training course offered by NCHM, and then pass the corresponding exam. “We don’t disconnect the certification from the education,” said NCHM’s President Paul R. Votto. “It’s like going to college. You go to college, you take the exam, you get your degree.” The training for the CMSH
Paul Votto
has two components: One that covers the fundamentals of property management and the other addresses the unique challenges associated with manag- ing senior housing. In the property management section of the course, NCHM’s trainers discuss leasing occupancy, maintenance management, the elements of being a property manager, and community management. Although these topics are basic, and something most property managers are already familiar with, Votto says the concepts are important to reiterate as people work toward becoming certified. “The reason why it’s half of our program is that is the core of
what you're offering. You’re offering housing for individuals and the things that people care about are those things,” he explained. “They want to make sure their home is safe. They want to make sure it's well-maintained. They want to make sure the community is well-managed, so we spend a considerable amount of time on the basic property management functions.” After covering those basics, the training goes on to address what
managers overseeing senior housing face on a daily basis. Some of the topics include the difference between a want and a need driven housing market, occupancy decision-making, and the transition people go through when moving into senior living communities. When participants complete the training class, they have one
week to take the certification exam, which includes a series of multiple-choice questions and case studies. To keep their certifica- tion current, professionals are required to participate in continuing education classes. These can address issues such as new regulations and technologies professionals need to know about, and hot topics of the day. For example, in 2013, NCHM became aware of the increased problem of bullying in senior housing and created a
“Being accredited is a starting point of saying ‘We’re high quality,’ and the more sophisticated employers really do dive into that data.”
— Frank Micciche
JULY/AUGUST 2022
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