Tag: Certified Food Production Manager

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Targeted Advice For Certified Food Manager Training And Testing

MN Certified food manager training and testing

With business returning to normal in the foodservice industry, we’re seeing an influx of certified food manager candidates taking the training courses for the first time. Whether you took an online food manager training course during COVID-19 and have yet to experience in-person training or are a fresh face, it’s sometimes a stress reliever to know what to expect when you attend certified food manager training and prepare for the certification exam. As a precursor to your upcoming class, we’d like to break down what you should expect from certified food manager training and testing.

MN Certified Food Manager Training And Testing by Safe Food Training
Image credit: Safe Food Training

A Certified Food Manager Training and Testing Prep Guide

Our certified food manager training sessions are not like your typical class. In fact, our goal is to make sure that you absorb the material and have a good time while doing it. We don’t expect students to just sit quietly and listen while taking frantic notes for hours on end. Our classes are meant to be engaging and enlightening. We realize there’s a lot of information to learn in one day, that’s why we promote discussion, questions and conversations with your fellow future certified food managers. Here are a few tips that can help you be ready for success when you take a certified food manager class and exam:

  • Review the pre-study material ahead of time
  • Get a good night’s sleep the night before
  • Make notes of specific questions and topics you would like more information about
  • Don’t be afraid to engage in discussions or ask for clarification

If you do these things, you should be relaxed, prepared, and set up for success when it comes time to take the exam. During the exam, don’t rush because you’ll have plenty of time. Remember, if you’ve reviewed the materials, engaged in the discussion and taken quality notes all the information you need to pass should be in your head.

Are you preparing to take the certified food manager training and testing for the first time?

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Certified Food Managers and Changes in their Title and Requirements

Certified Food Manager CFM to Certified Food Protection Manager(CFPM)

As we’ve discussed in previous articles, the Minnesota Department of Health has proposed the first major update to the food code in quite some time. One important aspect of these changes includes the altering of certain terms that are commonly used in the code. This week, we’ll break down the change in terminology as it relates to the title of Certified Food Managers.

Certified Food Manager CFM to Certified Food Protection Manager(CFPM)
Image credit: Chef Kev Ashadevia – Wikipedia Commons – Vgreen19

Upcoming Changes for Certified Food Managers in the MN Food Code

We notice right away that the title of certified food managers is changing. The new language in the code will refer to the Certified Food Protection Manager. This is a slight change, but something worth taking note of. The duties and training required for the Certified Food Protection Manager (CFPM) will remain similar to previous requirements with a few exceptions.

One reason for this change is to clarify that the requirement for outlets to have a CFPM are based on risk rather than the type of facility where food production occurs. Under the new proposed food code, there will no longer be an exemption for mobile food units, such as food trucks or carts, temporary or seasonal facilities. These types of food producers will now be required to have a full-time CFPM based on their risk category.

The changes in the way the code deals with the certified food protection manager also clears up a few issues regarding certification and renewals. The instructor providing training and renewal courses must be certified themselves in order to provide certifications for students.

Finally, the Minnesota Department of Health is also altering the grace period allowed for renewal of certification. Rather than a full year, managers now only have a grace period of six months to complete their renewal requirements.

What do you think of the changes to the certified food protection managers in the new code? Will it affect how you go about your duties?