{"id":2940,"date":"2022-10-03T08:37:00","date_gmt":"2022-10-03T13:37:00","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=2940"},"modified":"2022-09-28T23:01:41","modified_gmt":"2022-09-29T04:01:41","slug":"are-food-charities-actually-required-to-employ-a-professional-cfpm","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/food-safety-certification-mn\/are-food-charities-actually-required-to-employ-a-professional-cfpm\/","title":{"rendered":"Are Food Charities Actually Required To Employ A Professional CFPM?"},"content":{"rendered":"\n

Over the past few years, there has been an uptick in food charities as the pandemic and other factors have created the need to help those who struggle with hunger and affording proper nutrition. With so many soup kitchen type charities helping fill that need, we’ve been asked if food charities need to have a certified food protection manager – CFPM oversee their operation. There is no cut and dry answer, because there are a lot of variables involved, but if you run a food charity, you may want to consider certified food protection manager training to keep the food you provide safe.<\/p>\n\n\n\n

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The Benefits of Certified Food Protection Manager Training for Charitable Food Efforts<\/h3>\n\n\n\n

When talking about certified food protection managers for businesses, most restaurants and food production businesses are required to have one certified food protection manager (CFPM) on staff to ensure that food is prepared in accordance with the Minnesota food code<\/a> and that all employees are aware of safe food handling procedures. Since charities are not exactly a food businesses, there may be some confusion among volunteer organizations as to whether they should have a member of their volunteer team receive CFPM training.<\/p>\n\n\n\n

Whether or not you are required to have a certified food protection manager may be up to your local health department. If you’re simply distributing prepackaged meals or heating ready-to-eat product for instant service, your organization may be considered low-risk and not monitored by the health department. If you are preparing raw products, chilling and reheating items and storing them for later service, you may want to consider certified food protection manager training even if your local health department does not require it. Benefits of CFPM training include:<\/p>\n\n\n\n