Hawaii Food Manager Certification

How do I become a Certified Food Protection Manager in Hawaii?

Looking for food manager certification in Hawaii?  You need to pass the Certified Food Protection Manager (CFPM) exam through an ANSI-accredited, Hawaii-approved program.  It's easy to meet these requirements with Learn2Serve by 360training. You'll complete your training online and at your own pace, then register for our ANSI-accredited CFPM exam. Start now!  

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Food Manager Certification Exam with Online Proctor

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Food Safety Manager Training + Certification Exam With Online Proctor

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What are the Hawaii food safety regulations?

Under Hawaii Administrative Rules (HAR) § 11-50-20(c), the person in charge at a food establishment has to demonstrate basic food safety knowledge by successfully completing a food safety course that's part of a department-approved food safety program. 

This includes programs accredited by the American National Standards Institute (ANSI) like food protection manager certification from Learn2Serve by 360training.  

Hawaii also requires an ANSI-accredited food handler certificate for at least one employee on every shift, but food handler certificates focus on practicing food safety protocols, whereas food protection certification is more focused on administering a food safety system. 

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? 

Hawaii Administrative Rules don't specify, but ANSI's Certified Food Protection Manager (CFPM) certification is generally valid for a maximum of five years.  

To renew your certification, you need to pass the CFPM exam again.  

Can you take the Hawaii 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? 

Hawaii doesn’t specify which person needs certification, aside from saying it should be a "person in charge." In most cases, food manager certification is earned by owners, executive chefs, and upper-level management. 

Even though it only takes one individual to meet the legal requirement, many restaurants and other food service establishments require all of their managers and chefs to become CFPMs. 

What does a food manager do and how can they improve food safety? 

Food service and restaurant managers have many responsibilities: customer service, operations, team management, and human resources.

But food safety touches nearly every part of their job. Food managers need to: 

  • Know applicable food regulations and guarantee their business's compliance 
  • Train employees in food safety and ensure they execute protocols properly 
  • Maintain food safety procedures, policies, and protocols  
  • Enforce the proper implementation of food safety standards 
  • Making sure food safety data is recorded as required 
  • Confirm that food sources and their deliveries meet safety standards  
  • And more 

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 Hawaii food service industry:  

Job Title  Average Hourly Wage  Average Yearly Wage 
Food Service Manager  $31.80  $66,130 
Chef  $35.82  $74,510 

Hawaii-approved food safety manager certification is an important qualification for getting one of these jobs. 

Why are food managers in Hawaii required to get ANSI certification?  

Foodborne illness is a real hazard in every state, including Hawaii. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 160 foodborne illness outbreaks. And the two most common pathogen found were Staphylococcus and Norovirus—both preventable with the right food safety protocols in place. 

Given a manager's extensive food safety responsibilities, they're in the best position to stop foodborne illnesses from impacting customers and employees. To make sure they're qualified to do this, they must demonstrate their knowledge by earning accredited food safety manager certification. 

ANSI-accredited certification programs meet the highest standards in food safety, which is why the ANSI CFPM program has been endorsed by both the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA). 

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