{"id":3179,"date":"2023-04-24T06:59:00","date_gmt":"2023-04-24T11:59:00","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=3179"},"modified":"2023-04-24T01:31:20","modified_gmt":"2023-04-24T06:31:20","slug":"who-should-immediately-obtain-a-food-protection-manager-certification","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/who-should-immediately-obtain-a-food-protection-manager-certification\/","title":{"rendered":"Who Should Immediately Obtain A Food Protection Manager Certification?"},"content":{"rendered":"\n

Most establishments that process or serve food must have an in-house leader with food manager certification MN. Although regulations require this certification, they do not specify which manager in the company should obtain a food protection manager certification.<\/p>\n\n\n\n

We feel that to get the most value out of food protection manager certification<\/a>, it is essential to make sure that a person who directly oversees and manages food production is certified. In many smaller food service establishments, such as restaurants, it is not uncommon for the owner to be certified. This is only a good idea if the owner is under constant supervision of his kitchen. Many restaurant owners spend more time supervising the floor and taking care of guests than overseeing the day-to-day operations of the kitchen staff. If this is the case, you should consider your Chef, Sous Chef, or kitchen manager for certification.<\/p>\n\n\n\n

\"Who<\/a>
Image credit: US Navy<\/figcaption><\/figure>\n\n\n\n

In large-scale establishments, we suggest an overseer of production gain food protection manager certification. They will have a much easier time dealing with food safety issues than a manager who spends little time supervising production. If you are coordinating multiple locations, keep in mind that there must be one certified manager at each location.<\/p>\n\n\n\n

There are some jurisdictions in the state that require that there is a certified person present whenever the business is operating. For those businesses, it is important to have several key people certified so that there is always coverage.<\/p>\n\n\n\n

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Role of the Certified Food Protection Manager<\/strong><\/h2>\n<\/div>\n\n\n\n

When selecting a candidate to be a CFPM, it is important to take into consideration the duties expected of them and their role in your establishment. Keep the following duties in mind when you determine who you will have certified.<\/p>\n\n\n\n

Your certified manager should be in a position to:<\/p>\n\n\n\n