Georgia Food Protection Manager (CFPM)

When is a CFPM required?

A CFPM is required:

• Hot Holding Food - Food held at a minimum of 135oF
• Time as a Public Health Control - Foods held in the temperature danger zone (between 41oF and 134oF), which must be discarded within 4 hours. Time stamp or temperature log required.
• Cold Holding (Foods Prepared On-site) - Foods held at or below 41oF
• Cooking Food - Raw animal foods cooked to 145oF, 155oF, or 165oF.
• Cooling Food - Cooled from 135oF to 70oF within 2 hours, and from 135oF to 41oF or less within a total of 6 hours.
• Reheating Food - Food from processing plants reheated to 135oF before service. Food cooked onsite, reheated to 165oF before service.
• Thawing Food - Held under refrigeration at 41oF or less, or submerged under running water at 70oF or less, or thawed in a microwave immediately before cooking.
• Repacking Food - Numerous regulations involved. Packaging should be done on clean equipment, using clean utensils, and done in a manner that prevents contamination or adulteration of the food.

A CFPM is NOT required:

• Pre-packaged Dry Goods
• Pre-packaged Refrigerated/Frozen Foods

• Coffee Urns
• Cappuccino Machines
• Soda Fountains
• Slushee/Icee Type Machines
• Bulk, Self-Service Pastries
• Bagging Ice On-site