Illinois Food Manager Certification

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

If you are looking to get your food manager certification in Illinois, you must first complete a food manager training course and pass an ANSI-accredited exam. You can easily meet these requirements with Learn2Serve by 360training. Our course is approved in Illinois and our Certified Food Protection Manager (CFPM) exam is ANSI-accredited. Get started today!

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Food Manager Certification Exam with Online Proctor

Take our ANSI-CFP accredited exam to earn your Food Manager Certification.

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Food Safety Manager Training + Certification Exam With Online Proctor

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What are the Illinois food safety regulations? 

In Illinois, you can find training and certification requirements for food safety in the Food Handling Regulation Enforcement Act (410 ILCS 625). The Act states that food service establishments must always have at least one certified food manager on hand at all times. Otherwise, you could face penalties. 

Additionally, the Illinois Department of Public Health (IDPH) has recently amended the Act to eliminate the Illinois Food Service Sanitation Manager Certification (FSSMC). Beginning January 1, 2018, you are no longer required to also apply for an FSSMC—except in the city of Chicago.

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. Once the five years are up, to renew your certification, you must re-take the Certified Food Protection Manager exam.  

Can you take the Illinois 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? 

Illinois doesn’t have specific requirements for which a person needs certification. However, in most cases, it’s the owners, executive chefs, and managers who need to earn their food manager certification. 

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 and restaurant managers have many responsibilities, ranging from customer service to operations to human resources and team management. 

But their food safety duties touch almost every part of their job. They must: 

  • Know local food safety regulations and ensure their business's compliance 
  • Train all employees in food safety principles and standards 
  • Maintain food safety policies, procedures, and protocols  
  • Monitor and maintain the proper execution of food safety protocols 
  • Ensure food safety data is accurately recorded 
  • 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 foodservice:  

Job Title  Average Hourly Wage  Average Yearly Wage 
Food Service Manager  $24.73  $51,440 
Chef  $24.90  $51,800 

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

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

Foodborne illness is a serious threat in every state, including Illinois. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 637 foodborne illness outbreaks. And the two most common pathogen found were Norovirus and Salmonella—both preventable with the right food safety protocols in place. 

Since food service managers set food safety policies, train staff in protocols, and ensure regulatory compliance, 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 American National Standards Institute (ANSI) certification. 

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

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