FAQs

How does a food manager become a Certified Food Protection Manager?

An individual may become a Certified Food Protection Manager by successfully passing an exam administered by an approved Conference for Food Protection institute such as Prometric and ServSafe.

What is a Risk Type 3 food facility?

A Risk Type 3 food facility means any retail food facility that:

1. Has a wide-ranging menu that requires some handling of raw foods; and is involved in the intricate preparation of menu items that may include the cooking, cooling, and reheating of at least three or more foods that are potentially hazardous; or
2. Prepares and provides foods that are potentially hazardous including the handling of raw foods; and whose main service population is a highly susceptible group of individuals.
3. Such facilities may include, full-service restaurants, diners, commissaries, and catering functions; or hospitals, nursing homes, and preschools prepping and serving foods that are potentially hazardous.

When does the Food Protection Manager Certification expire?

The Food Manager Certification expires five years after the issue date. Check with your local health department for more information on certification renewal.

Does the Certified Food Protection Manager need to be present at the food establishment at all times?

At least one individual in charge must be a Certified Food Protection Manager and should be present during every hour of operation.

What training do you provide in New Jersey?

• Online Food Manager Training: A self-paced training that is online and incorporates different learning experiences such as graphics, audio, and cooperative learning exercises. This is a very effective learning program.
• Online Study Guide: A study guide (20+ pages) that covers the major FDA food theories. This study guide also encompasses the Top 10 Tips to Passing the Food Manager Exam and two practice tests. All of these are done online.
• Food Manager Exam: The test is conducted online via the Always Food Safe Company which is ANSI accredited and recognized by state and county health departments.