Last updated on May 12th, 2021 at 01:38 am

Need Your Minnesota Food Manager Certification?

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Minnesota FOOD MANAGER CERTIFICATION REQUIREMENTS

State Regulations Minnesota food code requires a Minnesota certified food protection manager (CFPM) in most food establishments.

Certification Exam Mandatory
Approved Certification Exams Always Food Safe
ServSafe and Prometric
Food Safety Training Requirement Proof of attendance to a Food Manager course is required
Certificate Renewal 3 years
Additional Requirements Submit a Minnesota Food Manager Certificate form and a $35 payment to the Minnesota Department of Health. You must have taken the certification exam within the last three years to apply for the Food Manager Certification.

FAQs

How can I get my certificate?
You must first attend a food manager training course and acquire a certificate proving that you have successfully passed one of the state approved and accredited food manager certification exams, such as ServSafe or Prometric. Afterwards, you will need to submit a Minnesota Food Manager Certificate application and a $35 payment to the Minnesota Department of Health. You must have taken the exam within the last three years to be able to apply for a Food Manager Certificate.

Do I need to have a Certified Food Protection Manager employed before I open my business?
A food establishment that ceases to employ a CFPM must employ a new CFPM within 60 days. Only upon opening or reopening a food establishment, a licensee may employ a employee who:

1)at the time of opening or reopening, has completed an approved training course and passed an approved exam within the past six months;
2) and within 60 days of opening or reopening, the employee applies for and obtains certification.

  • Employee a new certified food manager
  • Designate an employee who is currently enrolled in a training course, or
  • Employee a new worker who is enrolled in a certified training course.

Who is excused from the Food Manager Certification requirement?

Exemptions from employing a Certified Food Protection Manager (CFPM):

1. where the method of food preparation meets the definition of a low-risk food establishment in Minnesota Statutes, section 157.20; or
2. where the food establishment is licensed as a special event food stand; or
3. where the food establishment operates as a “retail food vehicle, portable structure, or cart” licensed by the Minnesota Department of Agriculture; or
4. where food preparation activities are limited to one or more of the following:
– preparing or packaging non-TCS foods that are made from ingredients that are not TCS;
– processing raw meat, poultry, fish, or game animals intended for cooking by the consumer; or
– heating or serving precooked hot dog or sausage products, popcorn, nachos, pretzels, or frozen pizza.

The designated worker must apply for certification as a food manager within 90 days of the day that the food facility started operation or ceased to employ its previous certified food manager.

Does my Food Manager Certificate expire?
Yes it does. A Minnesota Food Manager Certificate has to be renewed once every three years and the expiration date is listed on your certificate.

How do I renew my Food Manager Certificate?
You can apply to renew your Minnesota Food Manager Certificate before your current certificate expires. Your application must have proof of having completed at least four hours of food safety training and have a $35 payment to the Minnesota Department of Health. For more information about renewal requirements for the food manager certification, please contact the Minnesota Department of Health or visit the following link:http://www.health.state.mn.us/divs/eh/food/fmc/how.html#renew

Which food establishments are excused from the Food Manager Certification?
Some of the facilities that do not have to hire a Certified Food Protection Manager are:

  • Food facilities where food preparation operations are only one or more of these:
  • Heating or serving precooked hot dogs or sausages, popcorn, nachos, pretzels or frozen pizza.
  • Prepping or serving continental breakfast.
  • Prepping or serving beverages or ice.
  • Grinding coffee beans.
  • Packaging foods which are not potentially hazardous.
  • Serving bulk foods.
  • Processing raw meat, poultry, fish or wild game meant to be further cooked after sale.
  • Heating as the only preparation action for bakery products.
  • Serving prepackaged foods in their original packages.
  • Cleaning or sanitizing eating, drinking or cooking utensils.
  • Boarding facilities, bed and breakfast operations, child care or adult day care establishments that serve 18 or fewer meals per mealtime.
  • Food carts, mobile food operations, seasonal or temporary food stands, special event food stands, retail food vehicles, portable establishments, carts or vending machines.
  • A facility that serves no more than one meal per week and its main purpose is not food service or production.
  • A nursing home, hospital, boarding care home or supervised living establishment, if only patients and staff are served.

Can a person become a Certified Food Protection Manager for multiple food facilities?
No, they cannot. The law requires one Certified Food Protection Manager employed full-time for each food facility.

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