Certified Food Protection Manager (CFPM)

CFPM Requirements & Duties

Requirements

• Each food service establishment in Utah shall be managed by at least one full-time certified food protection manager at each site
• The CFPM does not need to be present during all hours of operation
• Food service establishments, under the same ownership, that prepare and serve a total of five or fewer potentially hazardous foods shall employ at least one certified food protection manager for every 10 establishments under common ownership
• A new CFPM must be hired within 60 days of the previous food protection manager's employment

Duties

• Establish and monitor compliance with practices and procedures in the food service establishments where they are employed to maintain compliance with department and local health department food safety rules
• Perform such other duties that may be necessary to ensure food safety in the food service establishments where they are employed

Exemptions

The following types of establishments are not required to have a certified food protection manager:

• Special events sponsored by a municipal or non profit civil organization, including food booths at school sporting events and little league athletic events and church functions
• Temporary event food services approved by a local health department
• Vendors and other food service establishments that serve only commercially prepackaged food and beverage.
• Private homes not used as a commercial food service establishment
• Health care facilities licensed under the "Health Care Facility Licensing and Inspection Act"
• Bed and breakfast establishments at which the only meal served is a continental breakfast
• Residential child care providers
• Child care providers and programs licensed under the "Utah Child Care Licensing Act
• Back country food service establishments