Idaho Food Manager Certification

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

To earn your food manager certification in Idaho, you need to take a food manager training course and pass an ANSI-accredited exam. Learn2Serve by 360training can help! We're an ANSI-CFP-accredited provider and our course and exam meet Idaho requirements. Sign up and begin today! 

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Food Manager Certification Exam with Online Proctor

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Food Safety Manager Training + Certification Exam

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What are the Idaho food safety regulations? 

Under the Idaho Food Code, the state requires at least one supervisory employee needs to become a Certified Food Protection Manager (CFPM) by passing a test through an accredited program. Specifically, an ANSI-CFP accredited program like Learn2Serve by 360training. 

The CFPM doesn't need to be on-site during all operating hours, but they do need to provide food safety training and designate at least one person in charge (PIC) to be present for all shifts. Each PIC needs to be able to demonstrate detailed knowledge of food safety. They may also meet those requirements by passing a CFPM or Idaho Food Safety and Sanitation exam

The Idaho Department of Health and Welfare (IDHW) may choose to exempt certain types of establishments if there's a minimal risk of causing foodborne illness. 

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? 

Idaho regulations don't specify an expiration, but ANSI CFPM certification is valid for a maximum of five years. After five years, you'll need to renew by re-taking the Certified Food Protection Manager exam.  

Can you take the Idaho 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? 

Idaho regulations specify that the certified food protection manager must be "an employee that has supervisory and management responsibility and the authority to direct and control food preparation and service."  This usually translates to owners, managers, and/or executive chefs. 

Designated PIC are typically shift leaders or supervisors.  

Even though regulations only require one individual to be certified, restaurants and other foodservice establishments often require all of their managers, PICs, and chefs to gain their certification. 

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

Food managers juggle a lot of responsibilities, ranging from customer service to operations to human resources, team management, and much more. 

  • Their food safety obligations are also broad. Food managers need to: 
  • Know local food safety regulations inside and out  
  • Train all employees in food safety principles and standards 
  • Create and enforce policies to minimize food safety hazards 
  • Monitor the way food safety protocols are executed and correct errors 
  • Confirm that all food vendors and deliveries meet food 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 Idaho foodservice industry:  

Job Title  Average Hourly Wage  Average Yearly Wage 
Food Service Manager  $22.60  $47,000 
Chef  $18.56  $38,590 

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

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

Foodborne illness is a danger that every state should take seriously, including Idaho. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 50 foodborne illness outbreaks. And the two most common pathogen found were Norovirus and Clostridium—both preventable with the right food safety protocols in place. 

Since food service managers set policies, train staff in protocols, and ensure compliance, they're perfectly positioned to prevent foodborne illness outbreaks in their establishment. Requiring them to get certified through an ANSI-accredited Food Protection Manager examination is one way to ensure they're qualified to do this correctly. 

ANSI-accredited certification programs meet the highest standards in food safety. It's been endorsed by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA). 

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