Food Manager Certification

Please Select Your State From The Dropdown Menus Below

New Offering! Train & Test at Home with our Remote Proctoring Option. Certification can be completed 100% online in the comfort of your own home.

Online Training for Food Safety Managers

Earn your Food Manager Certification through our online, video-based training and learn what you need to know about food safety in order to keep you and your customers safe. 

Select your state from the dropdown menu above to learn more.

After you select your state from the dropdown menu above, follow these steps to earn your food manager certification:

  1. Choose your certification package
  2. Purchase the product and set up your account
  3. Complete the video training at your own pace
  4. Book your exam at a time and date that suits you
  5. Take and pass your exam to receive your certification!

Always Food Safe uses video-based learning to give managers in-depth knowledge of food safety and help them run a safer restaurant.

  • Online, video-based format
  • Priced at $78 or $126 if you add proctoring
  • No supporting materials to purchase
  • The course takes around 4-8 hours to complete, depending on experience
  • 80 question exam with 2 hours to complete
  • Video training in English
  • Written content in Spanish upon request
  • Available for all 50 states

Key Knowledge Areas

Food

  • Purchase and delivery: Order and accept delivery of food items and supplies
  • Storage, preservation, date control: Maintain consistent FIFO inventory rotation for all categories of products and maintain stock control records
  • Preparation: Monitor food preparation to ensure that food is produced safely
  • Pathogens & foodborne illnesses: Investigate and document complaints regarding food safety
  • Pathogenic bacteria identification: Notify the appropriate regulatory authority if a staff member reports infection by key pathogens
  • Cross-contamination: Monitor food preparation to ensure that food is produced using accepted protocols for the prevention of contamination and cross-contamination
  • Cook and cool: Monitor food preparation to ensure that food is produced safely using accepted protocols for prevention of time and temperature abuse
  • Hot/cold hold: Monitor the recording of temperature at critical points in the preparation and serving of food to prevent the multiplication of harmful pathogenic bacteria
  • Time and temps controls: Check that staff record results at critical control points
  • Service: Evaluate customer service procedures and make corrections

Personnel

  • Management and training: Train (and re-train) staff on food safety policies and procedures, safe operation of equipment, cleaning and sanitization
  • Handwashing: Check that staff are maintaining a high standard of handwashing, hand care, and proper glove use
  • Work attire: Check that staff are in compliance with work attire guidelines
  • Illness signs and symptoms: Monitor the health of staff members to observe signs of illness

Cleaning

  • Cleaning practices: Monitor workers to ensure proper cleaning and sanitization procedures are followed
  • Chemicals and cleaning equipment: Check that chemicals and processes are appropriate for the surfaces being cleaned/sanitized and the types of soils present
  • Sanitizing: Inspect food-contact surfaces, equipment, and work areas to ensure they have been properly cleaned and sanitized

Regulatory

  • Legal requirements: Keep up-to-date with food safety information, including new regulations and company procedures
  • HACCP: Coordinate and manage the flow of food through the entire processing cycle
  • Records and reporting: Maintain records to validate food safety practices are effective

Facilities

  • Facility requirements: Check that hand sinks are equipped with soap and single-use towels
  • Equipment auditing and maintenance: Arrange for cleaning and maintenance services of the equipment and facility, internally or through a third party, perform and/or outsource facility repairs
  • Pests: Monitor for infestations and that control procedures are followed by staff

Allergens

  • Regulatory: Keep up-to-date with food safety information, including new regulations and company procedures regarding allergens
  • Symptoms and reactions: Train staff to know which menu items contain allergens and how to recognize the symptoms of an allergic reaction
  • Main allergens: List the allergens on a menu
  • Management and training: Train staff to know which menu items contain allergens and how to recognize the symptoms of an allergic reaction
  • Cross contact: Monitor foods and utensils to minimize risks of cross-contact

Course Contents

This course is designed to give you an in-depth look at food safety with topics such as temperature control, cleaning and sanitizing, and preventing contamination. 

Chapter 1: Introduction

What are your responsibilities as a Food Protection Manager?

Chapter 2: Contamination

Learn more about contamination as well as common allergens.

Chapter 3: Importance of the Food Handler

How does personal hygiene and work attire affect food safety?

Chapter 4: Time & Temperature Control

What do you need to know about time and temperature control?

Chapter 5: Purchasing to Store Room

How to safely deliver and store food.

Chapter 6: Preparation

How to properly thaw, prepare, and cook the food.

Chapter 7: Service

Food safety on the service end.

Chapter 8: Cleaning & Sanitizing

Steps to properly clean and sanitize your kitchen.

Chapter 9: Food Safety Management

Develop a food safety management system.

Chapter 10: Facilities and Pest Management

How to properly handle facilities, garbage, and utilities, plus dealing with unwanted pests.

Learn more about Always Food Safe Food Manager Certification.

What is a food manager certification?

A food manager is responsible for keeping customers safe by overseeing the safe storage, preparation, and service of food in the workplace. They must pass a test demonstrating their knowledge of food safety practices, and then they are certified to manage food safety practices in the kitchen.

Who needs this certification?

It is a legal requirement across the USA to have at least one staff member Food Manager trained and on duty at any time in your business. This training gives managers the knowledge, skills, and abilities necessary to oversee the safe storage, preparation, and service of food in the workplace.

Is Always Food Safe's certification the same as other food safety manager exams?

Yes!

The Always Food Safe Company, Food Protection Manager exam is equivalent to the Food Protection Manager certification programs from the National Registry of Food Safety Professionals (NRFSP), Learn2Serve (360training.com), ServSafe (National Restaurant Association), and Prometric.

Our exam is ANSI accredited, meaning that it meets the required national standards for Food Protection Manager Certification Programs.

Are the different food manager exam forms the same as each other?

All exam forms are what we call equivalent. Each form of the Always Food Safe Company, Food Protection Manager Certification Exam is equivalent in difficulty and content to other exam forms. The forms were constructed by a highly respected psychometrician with a Ph.D. in education and testing, and in addition, we call on the expert help of many experienced Food Protection Managers, (Subject Matter Experts). Each exam form goes through many processes to ensure that it is equivalent. That way you can be assured that whichever exam form you receive, it will test your knowledge equally and fairly.

How long is the food manager certification good for?

The certificate is valid for up to five years from the date of the exam.

How can I renew my certification?

The renewal process differs by state. Check with your local health department.