How do I become a Certified Food Protection Manager in Alabama?
Looking for food manager certification in Alabama? You'll need to complete a food manager training course and pass an ANSI-accredited Certified Food Protection Manager (CFPM) exam.
Learn2Serve by 360training can help! We're an ANSI-CFP-accredited provider and our course and exam meet Alabama requirements. Get started today!
What are the Alabama food safety regulations?
According to the Alabama Department of Public Health (ADPH) Food Rules Chapter 420-3-22-.02, a designated "person in charge" (PIC) with a valid certification from an accredited food safety program needs to be on-premises during all operating hours. Otherwise, you could face penalties.
Managers are exempt from this requirement if their establishment is a:
- Priority Category 1 establishment (where only prepackaged time/temperature control items are offered)
- Priority Category 2 establishment (where no raw foods of animal origin are offered, no tableware is reused, and no heated foods are cooled)
- Temporary food establishment
But Priority Category 3 and 4 establishments need ANSI-CFP certification through an ANSI-accredited provider like Learn2Serve at 360training.
The state of Alabama recognizes the right of local health departments or Health Officers to impose stricter food safety rules. We always recommend checking with your local health department for any additional certification and training requirements.
How long is the food manager certification good for?
Alabama doesn't specify this in their state regulations, but ANSI Certified Food Protection Manager certification is generally valid for a maximum of five years. After that, you need to be recertified.
Be sure to check your local regulations, in case county or municipal requirements call for more frequent training.
Can you take the Alabama food manager exam online?
Yes, your exam will be administered through our online proctor service. The Learn2Serve Food Protection Manager Certification Exam is accredited by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP).
Learn more about the policies and procedures required to successfully complete our online proctored exam.
Who should get their food manager certification?
Alabama doesn’t specify which person needs certification, aside from saying it should be a "person in charge." That means it's usually owners, head chefs, and managers who earn food manager certification.
Plus, many restaurants, grocery stores, cafeterias, and other food service establishments require certification as a condition of employment for managers and chefs.
What does a food manager do and how can they improve food safety?
Foodservice and retail managers have a responsibility in many areas, including operations, customer service, team management, and human resources.
Food safety touches nearly every part of their job. Food managers need to:
- Be familiar with local food safety regulations and make sure they comply
- Train all employees in food safety principles and standards
- Administer food safety procedures, policies, and protocols
- Enforce the proper implementation of food safety standards
- Make sure food safety data is accurately and consistently recorded
- Confirm that all food suppliers and deliveries meet food safety standards
- And more
Since they're accountable, food managers earn a significantly higher salary than servers and other food employees. According to wage data from the Bureau of Labor Statistics, here is the average amount of money you can expect to make in senior management positions in the Alabama foodservice industry:
|Job Title||Average Hourly Wage||Average Yearly Wage|
|Food Service Manager||$28.17||$58,590|
Alabama-approved food safety manager certification is an important qualification for getting one of these jobs.
Why are food managers in Alabama required to get ANSI certification? Foodborne illness is a serious concern in every state, including Alabama. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 83 foodborne illness outbreaks. And the two most common pathogens found were Salmonella and Norovirus—both preventable with the right food safety protocols in place.
Foodservice and retail managers are in the best position to prevent foodborne illness outbreaks, since they control food safety policies, teach staff the protocols, and enforce local regulations in daily operations. Certification through the American National Standards Institute (ANSI) Certified Food Protection Manager program is a way to ensure they have the knowledge and tools that they need.
ANSI-accredited certification programs meet the highest standards in food safety. The ANSI CFPM program has been endorsed by both the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA).