Minnesota Certified Food Protection Manager (CFPM)

Food Protection Manager Requirements & Responsibilities

Requirements:

1. Complete an approved training and pass the exam
2. Mail your initial application, exam certificate, and licensing fee to the Minnesota Department of Health
3. Application must be submitted within 6 months of passing the exam

Duties:

• Identify any hazards in the daily operation of the food establishment
• Develop and implement policies and procedures to prevent foodborne illness
• Coordinate employee food safety training to ensure at least one person in charge is present whenever food is being prepared
• Direct food preparation activities and take corrective action as needed
• Conduct in-house self-inspections of daily operations to ensure that food safety policies and procedures are followed

Exemptions

• Low-risk food establishments
• The food establishment is licensed as a special event food stand
• The food establishment operates as a retail food vehicle, portable structure or cart
• Food preparation is limited to one or more of the following:
• Preparing or packaging non-TCS foods that are made from ingredients that are not TCS
• Processing raw meat poultry, fish, or game animals intended for cooking by the consumer
• Heating or serving precooked hotdogs or sausage products, popcorn, nachos, pretzels, or frozen pizza

Course Curriculum

• Introduction to Food Safety
• Contamination & Cross Contamination
• Time and Temperature Control
• Personal Hygiene
• Cleaning and Sanitizing
• Potentially Hazardous Foods / Time Temperature Control PHF / TCS
• Pest Control Sanitation