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FAQs

What is a food protection manager certification?

A Certified Food Protection Manager (CFPM) is a food manager or supervisor who has the knowledge and skills to oversee the safe storage, preparation and service of food in the workplace. To become a CFPM, you must earn your food protection manager certification.

Most locations require CFPMs to pass an ANAB-accredited or state-accepted certification exam. Food manager training prepares you for the exam and covers food safety topics beyond the basics of food handlers training. You’ll receive in-depth instruction in subjects like time and temperature control, preventing foodborne illness, cross-contamination, managerial responsibilities, regulatory compliance and more.

Who needs food protection manager certification?

Food manager certification is often required for the supervisors or managers of food-service employees. Everyone from head chefs to shift supervisors qualify as food managers. If you supervise staff who handle food in any capacity — including preparation, storage, service and tasks involving food contact surfaces and food utensils — our food manager training and certification program can help you comply with state requirements for certification.

Food managers don’t just work in restaurants, either. Establishments that require a CFPM may include:

  • Restaurants and cafes
  • Bars and lounges
  • Retail food stores
  • School cafeterias
  • Detention facilities
  • Catering operations
  • Fraternal organizations
  • Assisted living facilities
  • Theaters
  • Hotels

Many states require food establishments to have a designated certified food manager who is responsible for ensuring the safety of food operations. In some cases, a CFPM is required to be on shift at all times. Check with your state or local health department for information on specific requirements.

Is StateFoodSafety’s Food Protection Manager Certification Exam equivalent to the ServSafe exam?

Yes, this exam is equivalent to the Food Protection Manager Certification programs from ServSafe (National Restaurant Association), the National Registry of Food Safety Professionals (NRFSP), Learn2Serve (360training.com) and other approved providers.

What is the difference between food manager certification and food manager training?

Food manager certification is a designation you can earn by passing an ANAB-accredited or state-accepted exam. The Certified Food Protection Manager Exam is proctored and can be completed online or in person.

Food manager training is designed to prepare you for the Food Protection Manager Certification Exam. The training course is 100% online, so you can stop and start whenever you like. Lessons provide in-depth training on food safety topics you will be tested on during the certification exam. Subjects include preventing food contamination, food worker health and hygiene, equipment and utensils, managerial responsibilities, regulatory compliance, records and facility design.

As a bonus, StateFoodSafety’s training and certification package includes a study guide, a keyword glossary and a full-length practice test that simulates the real exam experience. You have unlimited attempts to take the practice test.

What do I get after passing the Webster County food manager certification exam?

After you pass the certification exam, you will receive a Food Protection Manager Certification that is valid for five years. This certificate verifies that you are qualified to safely manage food handlers in a food service establishment. You can access your certificate by logging into your StateFoodSafety account, and you can reprint a copy at any time.

How long do I have access to the certification exam and food manager training?

You will have up to one year from the date of purchase to pass your certification exam. Please note that the exam must be scheduled in advance. We recommend scheduling your exam no later than one week before expiration to avoid any issues.

Once you purchase the training course, you have full access to all course materials for one year. That means you can rewatch lesson videos, refresh your knowledge and take the practice test at any time for 12 full months.

How long is Webster County Food Safety Manager Certification valid?

Your Food Protection Manager Certification and the Food Safety Manager Training certificate are both valid for five years. Some state or local regulations may require you to retest or recertify more frequently. Check with your employer or local health department for more information.

Before your certification expires, you will need to recertify by taking the exam again. You will have to purchase and successfully pass another exam to renew your certification.

What are the steps to become a Certified Food Protection Manager?

The full certification process includes six steps. To become certified, you will need to:

  1. Select a StateFoodSafety package that includes the Food Protection Manager Certification Exam.
  2. Select an exam proctor option. You can choose to take your proctored exam at a physical testing site or online using a webcam and microphone.
  3. Purchase your certification package and finish the full registration process.
  4. Study for the exam on your own or with Food Safety Manager Training and the included practice test. Our online course and study materials prepare you for the exam.
  5. Take the Food Protection Manager Certification Exam at your scheduled proctored session. You will need a valid government-issued photo ID to take the test. Download the Exam Procedures PDF to learn more about the testing process.
  6. Print your Food Safety Manager Certificate from your account at statefoodsafety.com. Download and print your certificate as soon as you pass!

Where can I learn more about food manager training and Certified Food Protection Managers?

The requirement for food establishments to have a Certified Food Protection Manager was added to the 2017 FDA Food Code. To find out more about the requirements for CFPMs, consult the newest edition of the FDA Food Code.

The Centers for Disease Control and Prevention (CDC) endorsed the use of CFPMs after a 2006 study from the Environmental Health Specialists Network found that restaurants with certified food safety staff are less likely to be involved in outbreaks of foodborne illnesses than those without.

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