Frequently asked questions

To receive your Food Managers Certification certificate, you must first create a profile or sign in to your account.

Prometric Proctored or ProProctor Remote Proctor

• Then you purchase either an in-person proctored examination with Prometric or remote proctored examination with ProProctor. 
• Once your purchase is complete, you can schedule your appointment to take your proctored certification examination.

EduProctor On-site Proctor

• If you have been issued an access code by an EduProctor you will use that Access Code at the time of the EduProctor On-site proctor session.

After you complete and pass your exam, you will then be able to access and print your certificate.

You can log into your Food Managers Certification account from any computer. This allows you to access your account and print your certificate from any computer with internet access and printer. This could be at work, a public library, a friend or family member's house, or career placement center.

It does not cost anything. You may sign in to your account and reprint your Food Managers Certification certificate any time you want from any computer with internet access until the expiration date of the certificate.

Your Food Managers Certification certificate is good for five (5) years nationally & three (3) years in the District of Columbia. The expiration date of your certificate can be found on your Food Managers Certification certificate.

To receive a username and password, you must first create a profile by registering on the website. After this, you will be given the opportunity to select and purchase an exam.

You can contact customer support via the feedback form through the website, or call our customer service at (903) 893-3717 to retrieve your username.

To reset your password, select "Sign In" from the menu. You can then click the "Reset your password" link on bottom the right.

Next, you will need to enter your email address and click 'Send reset email'. A reset key will be sent to your email.

Once you receive your reset key, Click 'Enter it here!' to enter your reset key and click 'Next step'.

No, you create your username during the signup process. Your email address is only used for communication purposes. You will receive a welcome email after you create your account with your login information.

After you create a profile, you will be asked if you would like to purchase the examination. You are not forced to choose at that moment. You can come back later to make your purchase when ready.

In most cases, it is because the billing information for your credit/bank card does not match the billing address in your profile or there are insufficient funds in your account. This is to prevent fraud. Another reason could be the security phrase was not entered correctly. The security phrase is case sensitive.

Sorry, we only accept checks for group orders, but you can purchase a money card from most major grocery stores such as Walmart, Target, Albertsons, or Kroger.

Yes, but they will need to enter their credit/bank card billing address in place of your address for the purchase.

To make a bulk purchase you need to follow these steps.

Purchasing Bulk Orders

To get started please create a free account.

You will then need to select "Bulk Purchases" from the menu.

Order options
To make a group purchase, you must:

• select your country.
• select your state.
• select your location.
• select the course you are interested in purchasing.
• select the options for exam, training or a bundle.
• select the quantity of courses needed.
• create a Pass key for your order.
• enter a Purchase Order number (This would come from your company accounting department for cost tracking and is optional).

Company information
Enter your company contact information.

Billing address
Verify billing information is correct and change, if needed.

Payment information
You must now select your payment type, credit card or check by mail.

• If paying by credit card, enter your payment information.
• If paying by check, your codes will be activated upon receival of payment.

Promotion
You may also enter a Promotion code if available.

Managing Your Bulk Order
To manage your bulk order account:

• Sign into your account.
• Select Bulk Purchases from the menu.
• Click View Orders next to How it works. You can also access your bulk order by clicking Me in the menu and then selecting My purchases.
• Your bulk order will appear under Purchases.
• Click on your bulk order. This will open and display your bulk order details, payment information, Management Sharing and Access Codes.

Order Details
Order Details displays your Bulk order purchase number, date of purchase, purchase location, quantity of codes purchased and the proctor key associated with the bulk order.

Payment information
Payment information displays the purchase cost, method of payment, status of purchase and the purchaser's name and address.

Management sharing
Management sharing allows the purchaser of a bulk order to share the bulk order with other managers to help meet their examination needs. It's easy to share a bulk order.

• After making a bulk purchase, view the bulk order details.
• Scroll down to Management sharing.
• Enter the email address of the person to share the order with.
• Click the Share button.
• If you want to unShare the order, simply click the X next to the person's email.

Access Codes
The Access codes area displays your bulk order access code information. The code information will include the code number, date the code expires, the status of the code (Available, Redeemed, Expired), and the name and email address of the employee the code was issued to.

Within the Access Codes list area you can also email codes to your employees by:

• Clicking the mail icon on the far right.
• Enter the employee's email and click the Send button.
• After an employee redeems their code, their name will appear under Redeemed By.
• Once your employee has successfully completed their examination, the mail icon will change to a print icon that will allow you to view / print your employee's certificate of completion.

Sign In & Manage Your Group Bulk Purchases

• To access your group order, sign into https://FoodManagersCertification.com
• Click orange Me button located at the top right of the wegpage navigation bar
• Next, click on My Purchases to display all of your group orders

Access Group Bulk Codes

• Click on the group order titled (US-#####) Prometric In-Person Proctor to view your codes.
• Scroll down until you see your group order codes.

Share Group Bulk Codes

• Click the arrow next to the code you wish to issue/email to your students and enter the candidate's email address. This will email both the access code and passkey to the candidate to allow them to redeem and schedule their in-person proctoring at a Prometric test center.
• Once your candidate redeems the access code and passkey, they will then be asked to schedule their testing day and time with Prometric by clicking the green Schedule exam button.

Sign In & Manage Your Group Bulk Purchases

• To access your group order, sign into https://FoodManagersCertification.com
• Click orange Me button located at the top right of the wegpage navigation bar
• Next, click on My Purchases to display all of your group orders

Access Group Bulk Codes

• Click on the group order titled (US-#####) ProProctor Remote Proctor to view your codes.
• Scroll down until you see your group order codes.

Share Group Bulk Codes

• Click the arrow next to the code you wish to issue/email to your students and enter the candidate's email address. This will email both the access code and passkey to the candidate to allow them to redeem and schedule their remote proctoring through ProProctor remote testing service.
• Once your candidate redeems the access code and passkey, they will then be asked to schedule their testing day and time with ProProctor by clicking the Schedule exam button.

Yes, you can. Bulk Orders purchased by you can be shared with other FMC accounts. The person who you share the bulk order with just needs to have an active FMC account. Then when they log in they can share the codes with whoever they like. This is a great feature for larger organizations with multiple facilities.

Management sharing
Management sharing allows the purchaser of a bulk order to share the bulk order with other managers to help meet their examination needs. It's easy to share a bulk order.

• After making a bulk purchase, view the bulk order details.
• Scroll down to Management sharing.
• Enter the email address of the person to share the order with.
• Click the Share button.
• If you want to unShare the order, simply click the X next to the person's email.

The exam is timed for 90 minutes and will need to be completed through one of our proctor services.

There are 70 questions and 5 pilot questions on the exam. Pilot questions are not scored. To pass the exam, you must receive a minimum score of 70%. The exam must be completed through one of our proctor services.

After purchase, you are given one (1) opportunity to pass the Food Managers Certification exam. If you fail your exam, you will be required to repurchase the exam in order to take it again.

Once you begin the Food Managers Certification exam, it must be completed in one sitting through one of our proctor testing services.

Every new FMC examination form will contain 70% of the exam items from the previous exam form as “core” questions. The remaining 30% of questions are then replaced with questions of equal difficulty, based on prior item performance, similar content, to meet the requirements of the exam blueprint, and SME recommendations there by establishing form equivalence.

Select Site and Create Account

To make an individual exam purchase:

• First select your location and create your account by clicking Create Account from the top menu.
• Select Courses from the menu.
• Click the exam you are interested in purchasing. This will take you to the Purchase page to allow you to purchase your exam.

Purchase Credits

• Billing Address: Before you can complete your purchase, you will need to enter your billing address.
• Payment information: Next, you will be required to enter your credit card information.
• After you have entered all of the required information, click Review Information to continue.
• Once your billing information has been Reviewed, agree to the terms and click Purchase Exam.
• Your purchase is now complete.

To begin your exam, simply follow these steps below.

How to begin your exam

1. Schedule Exam: Click the Schedule Exam button to schedule your appointment with the proctor service to take your certification examination.
2. Take Exam: Arrive at your examination location at your scheduled time and follow the proctor's instruction to begin your examination.

Certification Exam

You will have 1 opportunity to pass your certification exam. If you fail your certification exam, you will be required to repurchase the certification examination in order to retest. You must score a minimum of 70% to pass the certification exam.

Arriving to taking your exam

After arriving at the proctor testing center, you will go through the student check-in procedures which include the following:

• The proctor will greet you and have you sign-in.
• You will be required to present a valid government issued identification such as a driver's license, passport or military ID, bearing a recognizable current photo and signature.
• The proctor will verify the name and signature of the student matches those of the student and registration record.
• The proctor will then request the student place all prohibited items in a secure locker for retrieval after exam completion. Prohibited items include written notes, published materials, testing aids, cell phones or cameras. Any materials that you are allowed to use during the exam will be provided to you by the proctor at the test site on the day of testing.
• You will then be escorted to the testing room where you will be seated at a testing terminal and the proctor will explain the rules of the testing room.
• The proctor will then initiate your examination.
• Once you have competed your examination, you will be escorted out of the testing room and may leave the testing center. Note: exam scores are not viewable at the testing center.

After you leave the testing center, you may log into your FMC account to view your exam score along with any areas of deficiencies. Before you are shown your score, you will be prompted to take an optional survey about your experience at the testing center. You will then have the option of printing your Certified Food Manager certificate if you have successfully passed your exam. Otherwise, you will be prompted to repurchase the Food Manager Certification examination to try again.

You can take the FMC Food Manager Certification exam with Prometric by two different ways.  One way is through ProProctor remote proctor and the other is through the Prometric Test Centers.  To find out the nearest Prometric Test Center, follow this link, www.prometric.com/fmc, and click Locate.  This will take you to a location search to find the Prometric Test Center to your city or zip code.

Before Scheduling your Exam

Run a system check to validate your device meets ProProctors basic system requirements. To run the system check, go to https://rpcandidate.prometric.com/ and click the Check System button.

Please note: VPNs, firewalls and anti-virus software can prevent you from launching a ProProctor exam. Please refer to this article on the Knowledge Base for guidance.

Prometric recommends using the Chrome browser when taking this exam.

Download & Install ProProctor Application
Before test day, download and install the ProProctor application that delivers your exam from https://rpcandidate.prometric.com/.

1. You will be prompted to enter in your confirmation number and your last name at the top of the screen. Your confirmation number can be found in the confirmation email sent to you from Prometric after scheduling your exam.
2. After entering this information and clicking “Find Exam” you will then see the download links for the ProProctor Application under Step 1 in the “Setup Your System” section.
3. Follow the instructions provided on the page.

If the downloaded launch is blocked by your computer's firewall, follow the additional instructions hyperlinked below for adding the software to your computer's whitelisted application list on either MAC or Windows computer.

Conduct a System Readiness Check

1. Open the ProProctor application.
2. Enter your appointment confirmation number and the first four (4) letters of your last name/surname.
3. Click CHECK MY SYSTEM to complete the System Readiness Check.

Launch Exam
On test day, launch your exam by entering your appointment confirmation number and the first four (4) letters of your last name/surname. You should launch your exam 15 minutes before the scheduled start time so that you can complete the inspection of your testing environment. If you completed the System Readiness Check before test day, click TAKE MY EXAM.

Check In
On the day of your exam, please make sure you allow 15 minutes to prepare your testing environment. When you are comfortably sitting at your workstation go to the Prometric ProProctor site at https://rpcandidate.prometric.com/ and launch your exam. Our easy-to-follow, self-serve check-in process will guide through the final preparations before you are greeted by a Prometric Readiness Agent. Close doors to the room you are working in, including doors to closets and visible bathrooms.

• Step 1. Image Capture
  • Simply position your face using the guides on the screen and click the CAPTURE button. Make sure you check that the image clearly shows your face and is not blurry. Click ACCEPT.
• Step 2. ID Capture
  • Position your ID card using the guides on the screen and click the CAPTURE button. Make sure you check that all text is readable. Be sure to use only a government-issued, non-expired ID. For specific identification requirements, check your exam confirmation email. Once complete, click ACCEPT.
• Step 3. Readiness Checklist
  • Next, before you are met by a Prometric Readiness Agent who will complete the check-in process, review, and become familiar with the Readiness Checklist, which will walk you through what to expect.

Meet your Prometric Readiness Agent
Your Prometric Readiness Agent will guide you through three security checks before launching your exam.

• Check 1. Candidate Detail Information
  • Your readiness agent will confirm your name, email address, and exam details with you via video chat.
• Check 2. 360 Environmental Check
  • Your Readiness Agent will ask you to provide a 360-degree view of your environment using your webcam. Your agent will also ask you to scan your work surface using your webcam. During this step, your Readiness Agent will ask to inspect things such as bookshelves, wall hangings, as well as electronic devices. It is recommended to have a large bedsheet or linen available if asked to cover any area of clutter.
  • IMPORTANT: Do not have your laptop connected to a docking station anytime during the setup of your exam. This can cause connectivity issues. Make sure to clear your workspace and put away all personal items.
• Check 3. Candidate Person Check
  • Your Readiness Agent will ask you to stand up to do a scan of yourself. This scan will include – but is not limited to – conducting sleeve, pocket, glasses, and behind ear checks. Additionally, you will be asked to turn all pockets inside out.
  • IMPORTANT: To expedite the check-in process, please remember to empty your pockets prior to the visual check.

Taking the Test
Now you are ready to take your online proctored exam. Although you will not see your Prometric Proctor, they will monitor you throughout the testing process and will be available to provide assistance at any point during your exam. Using the chat feature on the upper right of your screen, you can speak with or send a message to your Proctor when you need help. With this support function, you will be able to complete your exam with peace of mind, knowing that your Proctor is always virtually there with you.

CFPM stands for Certified Food Protection Manager, who is a food manager candidate that has passed an ANAB-CFP (Conference for Food Protection) Certified Food Protection Manager exam such as the one provided by EduClasses^® FMC^® Food Managers Certification. 

The FMC^® CFPM exam is for new food manager candidates or food managers within ANAB-CFP accepted states who are needing to renew their Food Protection Manager Certification.

Ready to get started?  Enroll Now

FMC^® is the registered trademark of EduClasses^® which stands for Food Managers Certification.

CFPM stands for Certified Food Protection Manager, who is a food manager candidate that has passed an ANAB-CFP (Conference for Food Protection) Certified Food Protection Manager exam such as the one provided by EduClasses^® FMC^® Food Managers Certification.  The FMC^® CFPM exam is for new food manager candidates or food managers within ANAB-CFP accepted states who are needing to renew their Food Protection Manager Certification.

Ready to get started?  Enroll Now

The difference between Certified Food Manager and Food Manager Certification or Certified Food Safety Manager and Food Safety Manager Certification is a Certified Food Manager (CFM) certificate verifies that an individual food manager has the knowledge to protect the public from food-borne illness.

Food Manager Certification, also known as food protection manager certification or food safety manager certification or food manager certification, demonstrates that a food manager has the training to follow food safety regulations and has passed an ANAB-CFP accredited exam such as the one FMC Food Managers Certification, www.foodmanagerscertification.com, offers.

There is no difference between a Certified Food Manager, Certified Food Protection Manager or Certified Food Safety Manager.  The title all represent the same qualification that is assigned to an individual who passes an ANAB-CFP CFPM Certified Food Protection Manager examination.

CFM Certified Food Manager, CFPM Certified Food Protection Manager or CFSM Certified Food Safety (also Service) is a designation awarded to individuals passing a proctored examination of their knowledge of food safety and sanitation. The Food Safety standards for certification are developed by the Conference for Food Protection (CFP), a national food safety deliberative body, and endorsed by the U.S. Food and Drug Administration. Exams are administered by ANAB (formerly ANSI) CFP-accredited providers meeting CFP standards. 

Yes, you can find more information at www.foodhandlerclasses.com.

Yes, you can find more information at sellerserverclasses.com.

Yes, you can find more information at cosmetologyeduclasses.com.

Yes, EduClasses^® also offers non-proctored Food Manager Classes Texas DSHS Accredited Certified Food Manager training and exams.  

Go to Texas.FoodManagerClasses.com to learn more and sign up!

Maryland regulations on Certified Food Protection Managers being required depends on the jurisdiction.  Some counties and cities require one or more Certified Food Managers, others recommend it.  Most of the jurisdictions (counties) will require that you pass an ANAB-CFP Certified Food Manager exam such as FMC.

These counties require at least one or more Certified Food Managers, and will also require you to register with them:

• Baltimore City
• Baltimore County
• Howard County
• Montgomery County
• Prince George's County

Yes, FMC Food Managers Certification is a recognized provider of Food Manager Certification training by Florida Health, Public Health Accreditation Board. 

Florida Health has our FMC listed by showing the name of our ANAB-CFP directory listing which is DSBWorldWide, Inc (DBA: EduClasses®) and linking to EduClasses.org.

Yes, FMC Food Managers Certification is a recognized provider of Food Manager Certification Testing per the Florida DBPR HOTELS AND RESTAURANTS – FOOD SERVICE MANAGER CERTIFICATION page found at www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/.

Yes, FMC^® Food Managers Certification is fully accepted and approved in Delaware by the Delaware Health and Social Services, Public Health Division.  Follow this link to learn more, dhss.delaware.gov/dhss/dph/hsp/files/ofpcfpm.pdf

The Alabama Department of Public Health (ADPH) requires a designated "person in charge" (PIC) with a valid certification from an accredited food safety program needs to be on-premises during all operating hours. Learn more about Alabama Department of Public Health (ADPH) Food Rules Chapter 420-3-22-.02.

Priority Category 3 and 4 establishments require ANAB-CFP certification. To become a certified food manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC^® Food Managers Certification by EduClasses^®.

Please Note:  Alabama recognizes the right of local health departments or Health Officers to impose stricter food safety rules. Please check with your local health department for any additional certification and training requirements.
 

The State of Alaska, per 18 AAC 31.320-325,  requires food establishments that serve or prepare unwrapped / unpackaged foods to have at least one full-time Certified Food Protection Manager (CFPM) overseeing daily operations. Alaska provides a 45 day grace period for new establisments to hire or replace CFPM food managers.

Per the State of Alaska Division of Health Food Safety and Sanitation Program, "The State accepts certification earned through successful completion of any of the exams listed in the ANSI Conference for Food Protection Accreditation Directory".

Establishments in Anchorage that hold F002 or F003 permits also require CFPM per the Municipality of Anchorage (MOA). To become a certified food manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC^® Food Managers Certification by EduClasses^®.

Please Note: Alaska recognizes the right of local health departments to impose their own food safety rules. Please check with your local health department for any additional certification and training requirements.

Arizona state requires a designated "person in charge" (PIC) to demonstrate knowledge of foodborne disease prevention. However, Maricopa County requires at least one Certified Food Protection Manager (CFPM) to be present or available electronically during operation.

To become a Certified Food Protection Manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC^® Food Managers Certification by EduClasses^®.

Links for more information:

• State of Arizona Regulations
• Maricopa County Information
• Additional Requirements by County

Arkansas requires retail food establishments to have at least one Certified Food Protection Manager (CFPM).

Learn more at Arkansas State Board of Health Rules Pertaining to Retail Food Establishments.

Per the Arkansas Department of Health (DOH), establishments with low risk of foodborne illness such as establishments that only provide commercially prepackaged foods or those that only provide non-time/temperature control foods are exempt from requiring a CFPM.

To become a certified food protection manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC^® Food Managers Certification by EduClasses^®.

Please Note: Local health departments my have additional rules regarding certification and training requirements.

In California, food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, except temporary food facilities, shall have an owner or employee who has successfully passed an approved and accredited food safety certification examination as specified in Sections 113947.2 and 113947.3. of the CA Health & Safety Code §113947.

The owner or manager need not be present at the food facility during all hours of operation. California allows 60 days for new owners or food managers to become CFPM certified.

To become a certified food protection manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC^® Food Managers Certification by EduClasses^®.
 

Per Coconino County Arizona's Food Protection Manager Certification page:

Coconino County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at lease one Certified Food Protection Manager (CFPM) on staff. The CFPM shall be physically present during operation hours. The CFPM certification and training is different than a standard Food Manager Certification.

"The CFPM Certificate must be visible or readily accessible and kept at the establishment for health Inspections.

• The certificate is valid for five (5) years.
• To obtain a CFPM Certificate, you must pass an exam administered by an American National Standards Institute-Accredited provider.
• Training costs vary and the majority of programs offer the option for virtual instruction as well as a virtually proctored test.

Coconino County no longer offers CFPM training. All CFPM training is done through an American National Standards Institute (ANSI) accredited program."

FMC^® Food Managers Certification is an accredited ANAB-CFP (ANSI-accredited) CFPM program, therefore it is fully accepted by Coconino County Arizona Health Department

The State of Colorado requires at least one employee with authority over food preparation and service must be a Certified Food Protection Manager (CFPM) per the Colorado Department of Public Health & Environment (CDPHE) under 6 CCR 1010-2 (§ 2-102.12).

Certain types of establishments may by exempt by the CDPHE if there's a minimal risk of causing foodborne illness.

Colorado requires food managers to take and pass an ANAB-CFP accredited program to become a Certified Food Protection Manager (CFPM). To become a certified food protection manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC^® Food Managers Certification by EduClasses^®.

Always be sure to check with your local health department for any additional training and certification requirements.

Resources:

• drive.google.com/file/d/1y4z8tqO9jVX8XdDYKiMwZL8h77MRGCTh/view
• www.cde.state.co.us/nutrition/ensure-food-safety

Connecticut Department of Public Health requires certain food establishments to have at least one Qualified Food Operator (QFO) in a supervisory position on-site. The QFO must demonstrate knowledge of safe food handling by passing an ANAB-CFP accredited Certified Food Protection Manager (CFPM) program.

Per the Connecticut Department of Health Education and Training page they accept all ANAB-CFP Accredited Certified Food Protection Manager programs.

View the Connecticut food safety regulations for more information.

To become a certified food protection manager, individuals must pass a food protection manager certification exam from an ANAB-CFP approved provider such as FMC^® Food Managers Certification by EduClasses^®.

Be sure to always check with your local health department for any additional certification requirements.

Per the City of Dallas Code Complance Consumer Health Division page concerning information on Food Service Manager,

"Registered Food Service Manager Certification
A manager/supervisor, who has completed a food service manager certification course from a Texas Department of State Health Services accredited institution, must be on-site while the establishment is operating. Operators without certified personnel on duty during operations may be issued Municipal Court citations for this violation."

A "a Texas Department of State Health Services accredited institution", TX DSHS, includes all ANAB-CFP accredited programs for which FMC^® Food Managers Certification is an ANAB-CFP accredited Certified Food Service Manager or Registered Food Service Manager program.

The State of Delaware requires high-risk establishments to have at least one Certified Food Protection Manager (CFPM) on premises during all operating hours per Delaware Food Code § 2-102.12 and § 2-102.20.

Permitted food establishments that have a risk category of very low, low or medium may qualify for a variance from the Delaware Division of Public Health (DPH) in regards to Certified Food Protection Managers and are evaluated on a case by case basis.

To become a Certified Food Protection Manager (CFPM), individuals must pass an ANAB-CFP accredited certification exam from an ANAB approved provider such as FMC^® Food Managers Certification by EduClasses^®.

Always be sure to check with your local health department for any additional training and certification requirements.

According to Rule 64E-11.012 of the Florida Administrative Code, managers overseeing the storage, preparation, display, and serving of food to the public are mandated to obtain certification within 30 days of employment commencement.

To become a certified food manager, individuals must pass a food protection manager certification exam administered by a Florida Department of Health-approved provider such as FMC^® Food Managers Certification by EduClasses^®. While not mandatory by regulation, undergoing a food manager training course is advisable to enhance preparation for the exam.

For establishments with three or more employees concurrently engaged in food handling or serving a highly susceptible population, at least one certified manager must be on-site at all times. Other establishments require only one certified manager accountable for all operating hours, though not necessarily present physically.

Certain establishments, including bars, lounges, civic organizations, theaters, and schools where food services are managed by school employees, are exempt from manager certification obligations.

The State of Georgia requires food service establishments that serve potentially hazardous foods to employee at least one person with supervisory responsibilities to be a Certified Food Protection Manager (CFPM) per the Georgia Department of Agriculture is required in 40-7-1-.03(3) of the Department's Retail Food Sales Regulations.

Certified Food Protection Managers must be designated to one food service establishment only and are responsible for designating someone else to be the person in charge when not on the premises.

To become a CFPM you must show proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals such as the American National Standards Institute Conference for Food Protection (ANAB-CFP) approved provider FMC® Food Managers Certification by EduClasses®.

Always be sure to check with your local health department for any additional training and certification requirements.

The State of Hawaii requires the person in charge of a food establishment to demonstrate basic food safety knowledge by successfully completing a department approved food safety program per Hawaii Administrative Rules (HAR) § 11-50-20(c). This includes the American National Standards Institute (ANAB-CFP) program.

To become a Certified Food Protection Manager (CFPM), individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC® Food Managers Certification by EduClasses®.

Always be sure to check with your local health department for any additional training and certification requirements.

Idaho requires food establishments to have at least one Certified Food Protection Manager (CFPM) for any establishment with a high risk for foodborne illness. This manager is not required to be on premises during all operating hours. The CFPM is responsible for food safety training and must appoint a person in charge (PIC) that will be present during all shifts.

To become a Certified Food Protection Manager (CFPM), individuals must pass an ANAB-CFP food protection manager certification exam from an ANAB approved provider such as FMC® Food Managers Certification by EduClasses®.

Always be sure to check with your local health department for any additional training and certification requirements.

The State of Indiana food establishments to have one person to have a “food handler certification” that is responsible during all operating hours even if not present per the Indiana State Department of Health (ISDH) 410IAC 7-22.

In Indiana, a "food handler certification" has the same requirements as a Certified Food Protection Manager (CFPM) and must successfully complete an ANAB-CFP accredited program from an ANAB approved provider such as FMC^® Food Managers Certification by EduClasses^®.

You can find more information from the Indiana State Department of Health (ISDH).

Always be sure to check with your local health department for any additional training and certification requirements.

The State of Iowa requires food establishments to have at least one Certified Food Protection Manager (CFPM) per IAC § 31.1(2).

To become a Certified Food Protection Manager, you must successfully complete an ANAB-CFP approved examination from an accredited ANAB provider such as FMC^® Food Managers Certification by EduClasses^®.

Always be sure to check with your local health department for any additional training and certification requirements.
 

The State of Kansas requires food establishments to have a managers with a Food Protection Manager Certification on the premises during all hours of operation and be available during inspections. The Certified Food Protection Manager must be able to demonstrate knowledge of food safety in regards to foodborne disease prevention, code requirements and HACCP principles. Learn more by viewing the Kansas Laws, Regulations, & Code for Food Safety & Lodging.

A Certified Food Protection Manager can demonstrate this knowledge by successfully passing an ANSI National Accreditation Board – Conference for Food Protection (ANAB-CFP) accredited program to become a Certified Food Protection Manager (CFPM). To become a certified food protection manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC^® Food Managers Certification by EduClasses^®.

Always be sure to check with your local health department for any additional training and certification requirements.
 

The State of Kentucky requires a food establishment have at least one person who is a Certified Food Protection Manager (CFPM) who has successfully passed an ANAB-CFP accredited examination from an approved ANAB provider a such as FMC^® Food Managers Certification by EduClasses® to become a Certified Food Protection Manager (CFPM).

The Kentucky follows the 2013 FDA Food Code with additional provisions by replacing FDA Food Code Subparagraph 2-102.11(B) with “Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or local health department class that addresses the food safety issues described in 2-102.11(C) of the 2013 FDA food code.”  Learn more about the Kentucky food code.

Kentucky also requires a person in charge (PIC) to demonstrate food safety knowledge during inspections that include knowledge of foodborne disease prevention, Kentucky food code, and HACCP principles. A person in charge (PIC) may acquire this knowledge by successfully passing an ANSI National Accreditation Board – Conference for Food Protection (ANAB-CFP) accredited program such as FMC^® Food Managers Certification by EduClasses^® to become a Certified Food Protection Manager (CFPM)."

Always be sure to check with your local health department for any additional training and certification requirements.
 

"The California Senate Bill No. 602 requires food facilities, except temporary food facilities, to have an owner or employee who has successfully passed an approved and accredited food safety certification examination from an accredited food protection manager certification organization, except as specified."

What is a Certified Food Protection Manager (CFPM) certificate?
"A Certified Food Protection Manager (CFPM) certificate is required for the owner or an employee of a food facility that prepares, handles, or serves non-prepackaged, potentially hazardous food.

There shall be at least one CFPM person at each food facility.
The CFPM certificate is obtained after attending a food safety training course and passing an examination from an accredited organization.
A list of Accredited Organizations can be found at the www.ansi.org"

FMC^® Food Managers Certification is an accredited ANAB-CFP (ANSI-accredited) CFPM program, therefore it is fully accepted by Los Angeles County California Health Department

The State of Louisiana, per LAC 51: XXIII.305, requires each food establishment to have a "food safety certificate" that is issued to the owner or a designated employee by the Louisiana Department of Health (LDH).

To receive a “Food Safety Certificate”, you must complete an 8-hour food safety manager course. The food safety manager training course must be approved by the Louisiana Department of Health (LDH).

Once you have completed your training, you will be required to successfully pass an ANSI National Accreditation Board – Conference for Food Protection (ANAB-CFP) accredited program such as FMC^® Food Managers Certification by EduClasses^®."

Per Massachusetts Food Protection Program 2013 Food Code Merged with 105 CMR 590 2-1011.11 Assignment:

"(B) In addition to the provisions in FC 2-101.11(A), each food establishment shall employ at least one person in charge who shall be an on-site manager or supervisor and is at least 18 years of age and who by being a certi-fied food protection manager has shown proficiency of required information through passing a certification ex-amination that is part of an accredited program recognized by the Department. "

Massachusetts recognizes ANAB-CFP for Certified Food Protection Manager programs that provide CFPM exams.  Therefore, FMC^® is accepted as a provider for Food Manager Certification with Massachusetts.

The Missouri Department of Health & Senior Services (DHSS) requires the person in charge (PIC) to be demonstrat knowledge about:

• Foodborne illness prevention
• Hazard Analysis
• Critical Control Point (HACCP) principles
• Missouri Food Code
• Train and monitor staff

Always be sure to check with your local health department for any additional training and certification requirements.

 Per the Nebraska Food Code: 

"(1) "Accredited program" means a food protection manager certification program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals.

2-102.20 Food Protection Manager Certification. (A) A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of FOOD Protection Manager Certification Programs is deemed to comply with ¶2- 102.11(B)."

FMC® Food Managers Certification, FoodManagersCertification.com is an ANAB-CFP accredited program so it is fully accepted in the State of Nebraska.

Tacoma-Pierce County Health Deparment's regulations concerning CFPM, Certified Food Protection Manager, states, "Starting March 1, 2023, most food establishments need at least 1 employee with a Certified Food Protection Manager (CFPM) certificate.

The CFPM does not always need to be present. But, a copy of a valid certificate must be available during inspection. CFPMs make sure each person in charge is trained and able to control food safety in the establishment.

You must take one of the ANSI-accredited trainings approved by the state and pass a test to become a CFPM. You can take one of the online trainings or an in-person CFPM training at the Health Department. Choose the best option for your needs."

FMC^® Food Managers Certification is an accredited ANAB-CFP (ANSI-accredited) CFPM program, therefore it is fully accepted by Tacoma-Pierce County Health Department.

Per the regulation governing food manager certification in Texas is found in Section 25 TAC §229.176 of the Texas Administrative Code (TAC). This section falls within Title 25, Health Services, Part 1, Department of State Health Services, Chapter 229, Food and Drug, Subchapter K, Texas Food Establishments.

To obtain certification as a food manager in Texas, individuals must successfully pass either:

• FMC^® Food Managers Certification, this ANAB-CFP Certified Food Manager Program exam. The ANAB-CFP exam, can be proctored through Prometric Testing Centers, proctored remotely through Prometric ProProctor or through an approved EduProctor On-site Proctor.  FMC Food Managers Certification ANAB-CfP exam is recognized nationwide where the program is accepted.  Click here to enroll now.
   
• FMC^® Food Manager Classes, Texas.FoodManagerClasses.com,  Texas Department of State Health Services (DSHS)-approved exam which is valid only in Texas and is not a proctored exam.

Under Texas state law, it is mandatory for every food establishment to have at least one certified food manager present.

Additionally, all other employees handling food in these establishments must undergo accredited food handlers training. The Texas DSHS stipulates that this training program must encompass a minimum of two hours of material. Within 60 days of commencing employment, employees who interact with unpackaged food, food equipment, utensils, or surfaces that come into contact with food must complete the food handler certificate program.

Per the US Department of Agriculture, National Agricultural Library, “No data has been reported on the Food Code status in American Samoa.” We suggest you contact the American Samoa Department of Health (ASDOH) for regulations pertaining to Food Protection Manager Certification in your area.

Guam has adopted the 2005 FDA Food Code. The 2005 FDA Food Code states:

"Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:

(A) Complying with this Code by having no violations of
CRITICAL ITEMS during the current inspection;

(B) Being a certified FOOD protection manager who has
shown proficiency of required information through passing a
test that is part of an ACCREDITED PROGRAM; or

(C) Responding correctly to the inspector's questions as they
relate to the specific FOOD operation." 

FMC® Food Managers Certification FoodManagersCertification.com is an ANSI-CFP (ANAB-CFP) accredited program for Food Protection Manager Certification.

 Per the Maine Division of Enviornmental and Community Health, "Every eating establishment, with some exemptions, must employ or engage a Certified Food Protection Manager (CFPM). This requirement was adopted in the Rules Relating to the Administration and Enforcement of Establishments Regulated by the Health Inspection Program amended October 10, 2018. A valid CFPM certificate must be included with the license application for all new establishments and changes of ownership. This requirement is in addition to all other CFPM requirements in the Maine Food Code. A CFPM must be hired within 60 days of the departure of the last CFPM leaving employment. Eating establishments must post the CFPM certificates in a conspicuous area and the certificate must be made available to the Department upon request. Learn more about our CFPM Courses (PDF)." FMC^® Food Managers Certification, FoodManagersCertification.com, is an accredited ANAB-CFP program.

Per the Michigan Agriculture & Rural Development, "Many Michigan food establishments must employ at least one certified food manager. To be certified you must pass an ANSI/CFP nationally accredited exam once every 5 years. To prepare for the exam, most individuals take a class (in person or on-line) or self-study. Exams are proctored and must be taken either at an approved testing site or are given at the end of a course by an approved instructor."

FMC^® Food Managers Certification, FoodManagersCertification.com is an ANAB-CFP accredited program so it is fully accepted in the State of Michigan.

 Per the Minnesota Department of Health, "If you have never been a Minnesota CFPM:

1. Attend a training course and pass an approved exam.
2. Mail initial application, exam certificate and $35 fee to MDH, PO Box 64495, St. Paul, MN 55164-0495.
3. Apply for initial CFPM no more than 6 months after passing the exam.

Approved exams

Applicants for initial certification must provide proof they have passed an exam from an organization accredited by the ANSI-CFP Accreditation Program."

FMC^® Food Managers Certification, FoodManagersCertification.com is an ANAB-CFP (ANSI-CFP) accredited program for Food Protection Manager Certification.

Per the Mississippi State Department of Health, "A certified food manager is required in all food facilities. A list of approved courses for ANSI (ANAB) accredited food protection manager certification can be found by visiting anabpd.ansi.org."

FMC^® Food Managers Certification FoodManagersCertification.com is an ANSI-CFP (ANAB-CFP) accredited program for Food Protection Manager Certification.

Per the Montana Department of Public Health & Human Services, "Montana recognizes certification from programs that are ANSI-CFP accredited. While many certifications are offered by these programs only Food Manager Certification is required by the State of Montana."

FMC® Food Managers Certification, FoodManagersCertification.com is an ANAB-CFP (ANSI-CFP) accredited program for Food Protection Manager Certification.

Per the Department of Health and Human Services Nevada Division of Public and Behavioral Health (DPBH) Training and Education: Food Establishments page:

"REQUIREMENTS: Please be aware that only ANSI accredited certified food protection manager training will be accepted as per NAC 446.052. Please see requirement for food safety training notice below."

Per the State of Nevada Department of Health and Human Services, "On December 18, 2013 the State Board of Health passed sweeping changes to the food regulations that are used to regulate food establishments in the State of Nevada. The new regulations require that there be a person in charge at the food establishment at all times and further that the person in charge has taken and successfully passed an approved food safety management course or can otherwise demonstrate knowledge of food safety principals to the regulatory authority."

In the Southern Nevada Health District (SNHD), DSBWorldWide, inc. dba EduClasses^®  is recognized for our FMC Food Managers Certification program as a provider of Certified Food Safety Manager card issuance.

On the Northern Nevada Public Health CFPM page:

"Q2. How do I obtain a NNPH approved CFPM certificate?

A. In order to obtain certification of a food protection manager in Washoe County, a person must pass a food safety certification examination and be issued a certificate from one of the following accredited certification organizations, or by a program developed by one of these organizations, recognized by the Conference for Food Protection (CFP)"

FMC® Food Managers Certification, FoodManagersCertification.com is an ANAB-CFP accredited program so it is fully accepted in the State of Nevada, Southern Nevada Health District & Northern Nevada Public Health.

Per the New Hampshire Department of Health and Human Services, "At least one CFPM must be present at all times when food employees are preparing food. Food establishments that have at least one CFPM on staff shall not be required to have the CFPM present during hours of operation when no food preparation is taking place or when food preparation is limited to reheating commercially prepared food or ready to eat food; or

Food establishments having 5 food employees or less on duty are required to have only one certified food protection manager on staff who is available, although not required to be present, during all hours of operation."

Per the New Hampshire FAQ document:

"Q5. How does one become a CFPM? A. In order to obtain certification of a food protection manager, a person must pass a food safety certification examination and be issued a certificate from one of the following accredited certification organizations, or by a program developed by one of these organizations, recognized by the Conference for Food Protection (CFP). A current list of accredited programs can be found at ANAB - ANSI National Accreditation Board"

To become a certified food protection manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC® Food Managers Certification by EduClasses®.

Per the New Jersey Food Protection Program information by the New Jersey Department of Health it states, "Only Food Protection Manager certificates issued by New Jersey accredited organizations are accepted. All New Jersey accredited organizations are listed below. Food Protection Manager certificates issued by any of the below accredited organizations are equally accepted as proof of credential."

FMC® Food Managers Certification, FoodManagersCertification.com is an ANAB-CFP accredited program and has been accepted by the State of New Jersey.

Per the New Mexico Environment Department Food Program page, it states "At least one employee at each permitted food establishment that has supervisory and management responsibility and has authority to direct and control food preparation and service must be a Certified Food Protection Manager from an accredited program.". FoodManagersCertification.com is an ANAB-CFP accredited program.

Per the New York State Department of Agriculture and Markets, "Article 20-C of the New York State Agriculture and Markets Law was recently amended to establish a food safety education certification requirement for certain retail food stores which prepare food on the premises.

The amendments require, with certain exceptions for small establishments, that every retail food store that applies for a food processing establishment license furnish evidence that an individual from within the store has been recognized as having completed an approved food safety education program. The license application is required to be accompanied by documentation which demonstrates that this food safety education requirement has been met. In most cases this documentation will be a certificate indicating an individual in a position of management or control has attended an approved course. A failure to comply with the education requirements will result in the denial of the food processing license."

New York food manager candidates must complete the NYSDAM-approved food safety training or if your in New York City you get trained and certified by New York City Health.

Though if you are employed and they want you to take an ANAB-CFP (ANSI) accredited program, then please sign up for FMC^® Food Managers Certification.

Per the Rules Governing the Food Protection and Sanitation of Food Establishments, 15A NCAC 18A .2600, it states: "At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program.”.

FMC® Food Managers Certification, FoodManagersCertification.com is an (ANSI)-ANAB-CFP accredited program so it is fully accepted in the State of North Carolina.

 Per the North Dakota Department of Health & Human Services, it states:

"A Certified Food Protection Manager (CFPM) is an individual who has supervisory or management responsibility over food preparation or food service, training staff, and who has demonstrated knowledge of food safety regulations by means of passing a certification test from a recognized accredited program.

Although it is recommended that food establishments operating in North Dakota have at least one employee with supervisory or management responsibility certified, CFPM is not a requirement of the North Dakota Food Code

Food Manager Certification may be required depending on local food code ordinance and local requirements. Contact your local public health unit for additional information.

How to Become a CFPM
Pass a certification exam as listed by one of the following recognized food protection manager certification accredited programs:

ANSI-CFP Accreditation Program (Accredited) CFPM Trainings" 

FMC Food Managers Certification, FoodManagersCertification.com is an accredited program. 

 Per the Ohio Department of Health, "Beginning March 1, 2017, each risk level III and risk level IV food service operation and retail food establishment is required to have at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service that has obtained the Ohio Manager Certification in food protection."

Per the Oklahoma State Department of Health, Title 310 Chapter 257 pertaining to Food Service Establishments, it states: " Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge by:

(1) Complying with this Chapter; by having no critical violations during the current inspection; or

(2) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or

(3) Responding correctly to the inspector's questions as they relate to the specific food operation."

FMC Food Managers Certification, FoodManagersCertificaiton.com is an accredited program. 

Per the Oregon Health Authority, "In general, food manager certification is not required by law in Oregon. However, it will provide managers with in-depth knowledge of proper food safety practices for use in their facilities. Another benefit of food managers' training is that facilities with a certified food manager as the Person In Charge (PIC) will meet the Demonstration of Knowledge requirement in the Oregon Food Sanitation Rules, OAR 333-150-0000, Chapter 2. Online Food Manager Certificate Options must be ANSI-CFP Accredited"

FMC Food Managers Certification, FoodManagersCertification.com, is an accredited ANAB-CFP (ANSI-CFP) Certified Food Manager program. 

Per the Pennsylvania Department of Agriculture, The PA Department of Agriculture Food Employee Certification Act, 3 Pa C.S.A. 6501 – 6510, effective January 22, 2011, requires one employee per licensed food facility to obtain a nationally recognized food manager certification. National exam programs are those that have been approved by ANAB (ANSI National Accreditation Board) using the Conference of Food Protection certified food protection manager standards." 

FMC® Food Managers Certification, FoodManagersCertification.com is an ANAB-CFP accredited program so it is fully accepted in the State of Pennsylvania.

Puerto Rico has adopted the 2022 FDA Food Code. The 2022 FDA Food Code states: "The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM." 

FMC^® Food Managers Certification FoodManagersCertification.com is an ANSI-CFP (ANAB-CFP) accredited program for Food Protection Manager Certification.

Per the State of Rhode Island Department of Health, it states for Food Safety Managers, "Pass the national exam and renew their state certification every 5 years. The exam may be online, or in another state administered under secured conditions within the past 12 months. If a food safety manager certification is expired for more than six months, you must retake the 8-hour course and pass the exam before you can be recertified." 

To become a certified food manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC® Food Managers Certification by EduClasses®.

Per Regulation 61-25 Retail Food Establishments, "At least one employee that has supervisory and management responsibility, the authority to direct and control food preparation and service, the ability to enforce employee health policies, and a frequent presence at the facility shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program." FoodManagersCertification.com is an accredited program. 

Per the South Dakota Department of Health, "Administrative Rules of South Dakota 44:02:07:03 to have at least one person on staff who has passed an 8-hour food service training and certification program."

To become a certified food manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC® Food Managers Certification by EduClasses®.

Tennessee requires a person in charge (PIC) to demonstrate food safety knowledge by successfully passing an ANSI National Accreditation Board – Conference for Food Protection (ANAB-CFP) accredited program such as FMC® Food Managers Certification by EduClasses® to become a Certified Food Protection Manager (CFPM).

Per the US Department of Agriculture, National Agricultural Library, “No data has been reported on the Food Code status in the Northern Mariana Islands.” We suggest you contact the Commonwealth Healthcare Corporation (CHCC) for regulations pertaining to Food Protection Manager Certification in your area.

The United States Virgin Islands has adopted the 2022 FDA Food Code. The 2022 FDA Food Code states: "The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM."

FMC® Food Managers Certification FoodManagersCertification.com is an ANSI-CFP (ANAB-CFP) accredited program for Food Protection Manager Certification.

 Per the Utah Office of Administrative Rules, 26B-15a-106, it states:

"Before a person may manage a food service establishment as a certified food safety manager, that person shall submit documentation in the format prescribed by the department to the appropriate local health department indicating a passing score on a department-approved examination. To continue to manage a food service establishment, a certified food safety manager
shall:

1. (a) successfully complete, every three years, renewal requirements established bydepartment rule which are consistent with original certification requirements; and
    
2. (b) submit documentation within 30 days of the completion of renewal requirements to the appropriate local health department."

Virginia Department of Health (VDH) states on their Certified Food Protection Manager page that, "As specified in 12VAC5-421-55 of the Virginia Food Regulations food establishments (including temporary food establishments) need to have at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service who is a Certified Food Protection Manager (CFPM).".

Also, concerning accepted Food Protection Manager Certification Programs VDH goes on to state, "VDH recognizes the following Food Protection Manager Certification Programs accredited through Conference of Food Protection (CFP). A list of CFP accredited organizations is maintained by ANSI."  

This state clearly indicates that FMC^® is an accepted Food Protection Manager Certification program.

Per Washington's Food Safety Training information they accept all ANAB-CFP Accredited Certifed Food Protection Manager programs.  FMC^® is therefore accepted in the State of Washington.

Please review Washington's Food Code, for language concerning Person-in-Charge roles and responsibilities.

 Per the Vermont's Deparmtment of Health Retail Food Service Establishment Code there must be a Person in Charge present at all times at a food establishment when it is open.  

FMC^® is the perfect choice for getting your Certified Food Protection Manager certification for Vermont.

West Virginia's Food Safety Information Resources indicate they follow the FDA 2013 Food Code. 

West Virginia Department of Health also allow for all ANAB-CFP Certified Food Manager Courses to be accepted within the state.  This indicates that FMC^® Food Managers Certification is a fully accepted program within West Virginia.

West Virginia also indicates that give local health departments responsibility to confirm and manage inspections and permits.  Check with your local health deparmtnet on any other requirements they may have.

Wisconsin's Food Manage Requirements indicate, "Most licensed food establishments must have at least one manager or operator certified in food protection practices. Certification is required for most food establishments, but not all. ?The new food code allows for an exemption in the following situations: prepackaged retail food establishments (meal and non-meal), when handling only fresh fruits or produce; transient events; and micro markets. Operators of Transient Retail Food Establishments are exempt from this requirement. Only DATCP establishments that engage in retail food activities are required to have a certified food protection manager.

To meet regulatory requirements, required personnel must post the exam certificate, taken within the past 5 years, in public view and available for review by inspection staff. Small operators must post the course completion certificate. ?

The operator or manager of an establishment that is new or undergoing a change-of-operator must have a food manager with the appropriate credential within the first 90 days? after opening. With the exception of small operators, all food managers are required to take and pass an approved exam every 5 years. Small operators that have 5 or fewer food handlers that have a food manager that has already taken the full certification exam and is renewing within 90 days after the ex?piration date of their initial certified food manager credential may use the Food Safety for Small Operators (Recerti?fication) course to meet the requirement. Any food manager whose credential is not renewed within 90 days after the expiration date is required take and pass an approved exam.?"

Also, per the Wisconsin Food Code, Food Establishments notes "FOOD ESTABLISHMENTS meeting the applicability requirements specified in § 12–101.11 are required to employ at least one individual who is a certified food manager that holds a valid certificate of food protection practices as required in s. 97.33 (1r), Stats.". 

As per the Wyoming Food Rule, the individual designated as the "person in charge" must demonstrate comprehension of:

1. Preventing foodborne illnesses
2. Applying HACCP principles
3. Understanding the requirements of the Rule

The Rule outlines two methods for fulfilling this requirement. Firstly, one can effectively respond to the inspector's inquiries pertaining to the particular foodservice establishment or processing plant.

Alternatively, one can attain certification as a food protection manager by passing an accredited test, such as the ANAB-CFP Accredited Certified Food Protection Manager provided by EduClasses Food Managers Certification.

Although not mandated at the state level, certain Wyoming counties enforce stricter regulations. For instance, as of January 1, 2015, Teton County mandates that every licensed establishment have at least one employee holding supervisory and managerial responsibilities certified as a food protection manager.

Fortunately, most establishments recognize ANAB-CFP accredited programs. Nevertheless, it's prudent to verify additional training requirements with your local health department and employer. 

Per DC Health, "In accordance with the District of Columbia's Food Code, § 203 of Title 25-A of the District of Columbia Municipal Regulations, the Division of Food will accept a national food manager certificate for a period of three (3) years from the date of the exam"

The District of Columbia also requires the Certified Food Manager to:

• Pass an ANAB-CFP Accredited and DC-approved CFPM program such as FMC^® Food Managers Certification,
• Then you must submit an online application, provide your national certificate from passing the final certification exam and $35 payment. ID cards are valid for three (3) years from the date of the exam.
• To obtain a replacement DC Health-issued CFPM Card, you must submit an online application and $15 payment. Replacement or duplicate ID cards will be issued with the current expiration date."