Alaska Certified Food Protection Manager (CFPM)

CFPM Responsibilities

• Identify hazards in the daily operation of the food establishment
• Developing and implementing policies and procedures to prevent foodborne illness
• Directing food preparation activities and corrective actions, as needed, to protect the health of the customer
• Monitoring daily activities on a periodic basis to ensure that food safety procedures are followed

When is this certification required?

Food Protection Certification is Required

• If a food establishment serves or prepares unwrapped, unpackaged food, it must employ at least one full-time certified food protection manager.

Food Protection Certification is NOT Required

• Limited food services
• Facilities where food preparation is limited to one or more of the following:
• Grinding coffee beans
• Packaging foods that are not potentially hazardous
• Serving bulk food that is displayed for customer self-service
• Heating a bakery product, with no other preparation
• Providing prepackaged, commercially processed food in its original package
• Cleaning or sanitizing utensils, if all food is prepared at another facility
• Providing meals only one day or less in a seven-day period, if the establishment is owned and operated by an organization whose primary activity is not food service
• Convenience stores
• Food processing establishments