Certified Food Protection Manager (CFPM)

What are the duties of the person in charge?

To satisfy the "demonstration of knowledge" during health inspections, the person in charge must either be a Certified Food Protection Manager or be able to correctly respond to the health inspector's questions relating to the following topics:

• Describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee
• Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that any cause foodborne disease
• Describing the symptoms associated with the diseases that are transmissible through food
• Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness
• Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish
• Stating the required food temperatures and times for safe cooking of potentially hazardous food including meaty, poultry, eggs, and fish
• Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food
• Describing the relationship between the prevention of foodborne illness and the management and control of the following:
• Cross contamination
• Hand contract with ready-to-eat foods
• Handwashing
• Maintaining the food establishment in a clean condition and in good repair
• Explaining the relationship between food safety and providing equipment that is:
• Sufficient in number & capacity
• Properly designed, constructed, located, installed, operated, maintained, and cleaned
• Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment
• Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections
• Identifying the poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stores, dispensed, used, and disposed of according to law
• Identifying critical control points in the operation from purchasing through sale or service when not controlled may contribute to the transmission of foodborne illness and explaining steps
• Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by law, regulations, or an agreement between the regulatory authority and the establishment