How do I become a Certified Food Protection Manager in Delaware?
If you are interested in getting your food manager certification in Delaware, you need to complete a food manager training course and pass an ANSI-accredited exam.
You can easily pull it off with Learn2Serve by 360training. First, take our food manager training course that's approved in Delaware, then register for our ANSI-accredited Certified Food Protection Manager (CFPM) exam. Start today!
What are the Delaware food safety regulations?
Under Delaware Food Code § 2-102.12 and § 2-102.20, the person in charge (PIC) at the time of inspection must be a Certified Food Protection Manager (CFPM). This means that for high-risk establishments, at least one CFPM must be on the premises during all operating hours.
The Delaware Division of Public Health (DPH) grants a state-wide CFPM variance to establishments with a DPH risk category of very low, low, or medium. There are still training or certification requirements, but the rules are more relaxed.
To become a food protection manager, you need to show proficiency by passing a test through an ANSI-accredited and Delaware-approved program like Learn2Serve by 360training.
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?
Your food manager certification is valid for five years in Delaware. After that, you'll need to get recertified.
Can you take the Delaware 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?
For high-risk Delaware establishments, the person in charge of each shift is required to become a Certified Food Protection Manager.
Delaware defines a PIC as an individual present at the food establishment while food is being prepared and served, who is in charge of the foodservice operation. That means a manager or shift leader.
For less high-risk establishments that only require one CFPM on staff, it will usually be someone in senior management.
Beyond what's legally mandatory, many restaurants, cafeterias, and other foodservice establishments require certification as a condition of employment for chefs and managers.
What does a food manager do and how can they improve food safety?
Foodservice managers have a lot on their plates, ranging from customer service to operations to human resources and team management.
But their food safety responsibilities are important to the safety of customers and the life of the business. Food managers must:
- Know local food safety regulations and ensure their business's compliance
- Train employees in food safety and ensure they execute protocols properly
- Administer food safety procedures, policies, and protocols
- Monitor and maintain the proper execution of food safety protocols
- Make sure food safety data is accurately and consistently recorded
- Confirm that all food vendors and deliveries meet food safety standards
- And more
Due to the level of responsibility, 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 Delaware foodservice industry:
|Job Title||Average Hourly Wage||Average Yearly Wage|
|Food Service Manager||$36.56||$76,040|
Delaware-approved food safety manager certification is an important qualification for getting one of these jobs.
Why are food managers in Delaware required to get ANSI certification?
Foodborne illness is a serious concern throughout the United States, including Delaware. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 11 foodborne illness outbreaks. And the most common pathogen found was Norovirus—preventable with the right food safety protocols in place.
Since food service managers establish food safety policies, train staff in protocols, and ensure compliance, they're in the optimal position to prevent foodborne illnesses from impacting customers and employees. Requiring certification through the American National Standards Institute (ANSI) Certified Food Protection Manager program is a great 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).