Food Safety Manager Certification Requirements by State

Ensuring safe food handling is critical for preventing the spread of foodborne illnesses.

Everyone working at a food establishment holds this responsibility but it starts with the manager or person in charge of these establishments.

Mangers must be knowledgeable of foodborne illness prevention, hazard analysis and critical control point (HACCP) principles, and other requirements of the Food and Drug Administration (FDA) Food Code to keep food safe.

To this point, many places require those in charge to earn certification as a food safety manager. However, you might wonder whether these certification requirements differ by state.

This article provides an overview of the food safety manager certification requirements by state so you can know whether you need it where you work.

What is a food safety manager?

A food safety manager — also known as the person in charge — can refer to anyone who is responsible for a foodservice operation at the time of a health inspection.

The FDA Food Code requires there to be at least one person in charge on duty during all hours of operation (1).

Because food contamination, which can lead to foodborne illness, is inherent to food operations, the manager must have specific knowledge about foodborne illness outbreak prevention.

Specifically, this person must be able to:

• Explain how good personal hygiene helps prevent foodborne diseases.
• Explain their role in managing food employees with illnesses.
• Describe symptoms of foodborne diseases.
• Discuss the importance of proper time and temperature control for safety.
• Understand the hazards of eating raw or undercooked meat, poultry, eggs, and fish.
• State cooking temperatures and times for meat, poultry, eggs, and fish.
• Specify safe temperatures and times for storing, holding, cooling, and reheating food.
• Explain how to manage cross-contamination, hand contact with ready-to-eat foods, handwashing, and cleanliness.
• Identify major food allergens and signs of an allergic reaction.
• Discuss the need for proper equipment and maintenance.
• Describe procedures for cleaning and sanitizing utensils and surfaces.
• Identify water sources and measures to prevent contamination.
• Identify and manage toxic materials safely.
• Outline critical control points and how to manage them.
• Explain compliance with the HACCP plan.
• Describe responsibilities and authority for food employees, conditional employees, the person in charge, and the regulatory authority.
• Explain how to handle reporting and exclusion of food employees.

The food safety manager can demonstrate their understanding and knowledge of these areas to health inspectors by passing a test that is part of an accredited program to become a Certified Food Protection Manager (CFPM).

There are various food safety manager certifications available, but the CFPM is the only one recognized by the FDA Food Code and thus by state and local health departments.

However, there is an exception when it comes to healthcare facilities like nursing homes. In some, but not all, states, the manager of the dietary department can become a Certified Dietary Manager (CDM).

There are no prerequisites to becoming a CFPM, meaning you can sit for the proctored exam without having to first take a course or class. But the odds of passing without studying aren't favorable.

Check out our food safety manager practice exam with 100 must-know questions.

The CFPM certification must be renewed every five years.

Food safety manager certification state requirements

Obtaining the CFPM credential is required in most states to serve as the manager or person in charge at a food establishment.

A food establishment is any place that stores, prepares, packages, or serves food directly to people, including restaurants, markets, food trucks, convenience stores, bars, grocery stores, schools, and healthcare facilities.

Even in states where no law exists requiring the certification, many counties require it. And, in places where there are no state or county requirements, most employers require it as a condition of employment.

Here's a look at the states that require the CFPM credential to work at a food establishment (2).

State	Certified Food Protection Manager (CFPM) Required
Alabama	Yes
Alaska	Yes
Arizona	No state law, but many counties require it
Arkansas	Yes
California	Yes
Colorado	Yes
Connecticut	Yes
Delaware	Yes
Florida	Yes
Georgia	Yes
Hawaii	Yes
Idaho	Yes
Illinois	Yes
Indiana	Yes
Iowa	Yes
Kansas	Yes
Kentucky	Yes
Louisiana	Yes
Maine	Yes
Maryland	No state law, but many counties require it
Massachusetts	Yes
Michigan	Yes
Minnesota	Yes
Mississippi	Yes
Missouri	No state law, but many counties require it
Montana	Yes
Nebraska	No state law, but many counties require it
Nevada	No state law, but many counties require it
New Hampshire	Yes
New Jersey	Yes
New Mexico	Yes
New York	Yes
North Carolina	Yes
North Dakota	No state law, but many counties require it
Ohio	Yes
Oklahoma	No state law, but many counties require it
Oregon	Yes
Pennsylvania	Yes
Rhode Island	Yes
South Carolina	No state law, but many counties require it
South Dakota	Yes
Tennessee	Yes
Texas	Yes
Utah	Yes
Vermont	Yes
Virginia	Yes
Washington	Yes
West Virginia	Yes
Wisconsin	Yes
Wyoming	No state law, but many counties require it

The bottom line

The food safety manager — also known as the person in charge — must have specific knowledge to prevent and control the hazards that can lead to foodborne illnesses.

For this reason, most states requires at least one person be a Certified Food Protection Manager (CFPM), which is earned by taking an exam from an accredited program.

FoodSafePal will offer the CFPM exam and training course soon.