How do I become a Certified Food Protection Manager in Connecticut?
If you need to get your food manager certification in Connecticut, you need to pass the Certified Food Protection Manager (CFPM) exam through an ANSI-accredited, Connecticut-approved program. That's us, Learn2Serve by 360training!
Our food safety manager training is designed to help you ace our ANSI-accredited CFPM exam. Sign up and begin today!
Food Safety Manager Training + ANAB-CFP Accredited Certification Exam With Proctor
Sign up for food manager training and the ANAB-Accredited certification examDETAILS
ANAB-CFP Accredited Food Manager Certification Exam with Online Proctor
Take our ANAB-CFP accredited exam to earn your Food Manager Certification.DETAILS
What are the Connecticut food safety regulations?
Under Connecticut's food safety regulations, certain food establishments are required to employ, on-site, at least one Qualified Food Operator (QFO) in a supervisory position. Any food service establishment classified by local health departments as a Class III or Class IV establishment needs a QFO.
The QFO needs to be employed full-time and needs to demonstrate knowledge of safe food handling by passing a test through an organization approved by the Connecticut Department of Public Health (DPH). Only a few programs are DPH-approved, including Learn2Serve by 360training.
The QFO doesn't have to be present for more than 30 operating hours, but owner/operators have to designate an alternate person to be in charge of food safety at all times that the QFO can't be on-premises.
Alternate persons in charge have to fulfill certain specific responsibilities and show documentation that they understand food safety. Gaining certification is one of the easiest ways to do this.
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?
According to DPH frequently asked questions, there is no requirement for recertifying a QFO and no specified expiration of their status unless the testing organization they used stops being approved by the DPH.
However, ANSI considers Certified Food Protection Manager credentials valid for a maximum of five years, and renewing your certification is considered best practice. Employers or local regulations may impose specific renewal requirements, so be sure to ask.
Can you take the Connecticut 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?
Connecticut requires Qualified Food Operators to be:
- Employed full-time on the premises. Regulations define full-time as at least 30 hours per week, unless the establishment operates less than 30 hours per week. In those cases, the QFO must work all operating hours.
- In a supervisory position. This is defined as someone who directs and inspects the performance of food service workers.
DPH FAQs also suggests that the QFO should be someone with the knowledge and ability to:
- Assess the potential for foodborne illness
- Develop and implement procedures to eliminate or reduce that risk
That could be an owner or manager, as long as they meet the criteria.
The "alternate person in charge" who fills in for the QFO isn't required to pass a DPH-approved test, but they do need to have satisfactory documentation demonstrating a knowledge of food safety. Becoming a Certified Food Protection Manager (CFPM) through a DPH-approved program is one sure way to meet that requirement.
That's why many food service establishments in Connecticut will require certification as a condition of employment for head chefs and managers.
What does a food manager do and how can they improve food safety?
Food service managers have many responsibilities, ranging from customer service to operations to human resources and team management.
In Connecticut, the senior-most manager is also often the designed QFO. That makes them legally responsible for:
- Operating the food service establishment in compliance with all sanitation regulations that apply to that establishment
- Training food preparation personnel in safe food preparation practices, proper food temperature control, food protection protocols, personal health and cleanliness, and the proper sanitation of the facility and its equipment, supplies, and utensils
- Maintaining written documentation of employee training
Other managers or supervisors may be a designated alternate person in charge. That makes them responsible for food safety functions when the QFO isn't on-premises. That includes:
- Ensuring employees comply with sanitation regulations that apply
- Ensuring that food is safely prepared
- Handling emergencies, admitting the health inspector, and signing the inspection report
Due to the level of accountability, 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 Connecticut food service industry:
|Job Title||Average Hourly Wage||Average Yearly Wage|
|Food Service Manager||$36.12||$75,130|
Connecticut-approved food safety manager certification is an important qualification for getting one of these jobs.