Food safety isn't just about following rules—it's about protecting people. That's why most states require businesses to have a certified food protection manager (CFPM) on staff. This critical role helps prevent foodborne illnesses, keeps your business compliant, and ensures customers enjoy safe dining experiences.
Food manager certification matters for everyone in the food service industry. The certification process varies by location, with costs typically having a range depending on the amount purchased and whether you opt for remote or internal proctoring. Validity periods also differ from state to state, but meeting your state's specific food safety requirements is essential for maintaining compliance and protecting your business.
Here's what you need to know about becoming a certified food manager, from understanding certification requirements to completing the necessary training. Let's equip you with the knowledge to lead food safety in your establishment and keep your customers safe.
What is a Certified Food Manager?
Picture this: someone walks into your kitchen and immediately knows if handwashing protocols are being followed, if food temperatures are safe, and whether your team understands proper sanitation. That's your Certified Food Protection Manager (CFPM)—an individual who has demonstrated essential knowledge, skills, and abilities needed to protect the public from foodborne illness by successfully completing an accredited food safety examination.
The CFPM serves as your person-in-charge, actively overseeing food handling practices, hygiene protocols, and sanitation standards. Think of them as the eyes and ears of food safety—monitoring all aspects of food preparation, storage, and service to prevent contamination while supervising employees to ensure strict adherence to food safety regulations.
Here's something that might surprise you: Restaurants with certified managers are less likely to experience foodborne illness outbreaks than establishments without certified managers. The presence of a certified manager has been identified as a distinguishing factor between restaurants that experience outbreaks and those that don't.
What does a certified food manager actually do? Their responsibilities extend far beyond basic food safety knowledge:
Food Manager vs. Food Handler: Understanding the Difference
Food handler certification focuses on basic food safety knowledge for entry-level employees—typically 2 hours of training and an 80-question examination. It's the difference between knowing the basics and having the expertise to lead.
Most states and jurisdictions require at least one certified food protection manager to be present during all operational hours. Your certification remains valid for five years in most locations before renewal is required.
The CFPM serves as the foundation of a food safety culture that protects customers from foodborne illnesses while ensuring regulatory compliance. This certification is particularly important for restaurant managers, commercial food service managers, chefs, and anyone responsible for food safety oversight. Ready to step into this leadership role?
Who Needs Food Manager Certification?
Does your food establishment need a certified manager? The answer depends on your location and type of operation. Currently, 32 states, including California, Illinois, and Florida, require Food Protection Manager Certification from an ANAB-CFP-accredited program for managers and supervisors in food establishments.
These establishments typically need certified food managers:
How Many Certified Managers Do You Need?
The number depends on your establishment's size and operation. At least one certified manager must be present during all operational hours if you have three or more employees working simultaneously or serve vulnerable populations. Smaller operations may need only one certified manager responsible for all periods, even if not physically present at all times.
Timeline for New Establishments
Opening a new establishment or experiencing a change in management? You generally have between 30-90 days to ensure a certified food manager is in place. Wisconsin, for instance, allows 90 days for new establishments to obtain certification.
The consequences of ignoring these requirements are serious—fines, legal prosecution, and damage to your establishment's reputation. Requirements vary significantly by location, so always check with your local health department for specific regulations in your area.
How to Get Certified as a Food Manager
The path to food manager certification is straightforward when you know the right steps. Getting certified involves completing an accredited food safety training course followed by passing a formal examination.
Each certification exam consists of approximately 80 questions and requires a passing score (typically 70-75%, or 750 on a scaled score). You'll need to decide how you want to take the exam.
Most providers offer multiple options:
The cost for certification ranges from $75 to $150, depending on the provider and whether you purchase training along with the exam. Your certification remains valid for 3 to 5 years, depending on your state's requirements.
When your certification expires, you'll generally need to retake the examination. Certain states, like Ohio, have specific requirements, including completing an approved course from their list of authorized providers.
Always Food Safe offers a 100% online, video-based Food Protection Manager Certification & Exam that is ANAB-Accredited. You can complete your certification from home while meeting all the necessary requirements. We provide additional benefits such as free exam retakes if you don't pass initially. This helps you succeed since the exam covers critical areas, including foodborne illness prevention, proper hygiene procedures, food preparation guidelines, and sanitizing protocols.
Check your specific state and local regulations, as requirements vary across jurisdictions. Once certified, most states require displaying your food manager certificate in a conspicuous area visible to consumers. We're here to help you meet these requirements and advance your food safety career.
Taking the Next Step in Food Safety Leadership
Food manager certification opens doors to professional growth while protecting the communities we serve. This certification goes beyond compliance—it positions you as a leader who takes food safety seriously and understands its impact on public health.
The path forward is clear. Whether you choose online video training or in-person instruction, ANAB-accredited programs provide the knowledge and credentials you need. Your investment of $75-$150 pays dividends through reduced liability, enhanced professional standing, and the confidence that comes from mastering essential food safety principles.
Food safety education continues to evolve, and video-based training offers the flexibility and engagement that today's professionals need. Always Food Safe's ANAB-accredited Food Protection Manager Certification provides 100% online, video-based training that fits your schedule while meeting all regulatory requirements.
Ready to advance your career and strengthen food safety in your establishment? Take action today. Your customers deserve the protection that comes from certified food safety leadership, and your business deserves the benefits of proper certification.
We're here to make your food safety certification journey engaging and successful. Contact Always Food Safe to begin your path to becoming a certified food protection manager—because safe food service starts with you.
English
Spanish
