How do I become a Certified Food Protection Manager in Indiana?
To get your food manager certification in Indiana, you'll need to take a food manager training course and pass an ANSI-accredited Certified Food Protection Manager (CFPM) exam. It's easy to meet these requirements with Learn2Serve by 360training. Our course is designed to help you pass our accredited exam. Sign up and get started today!
Food Safety Manager Training + Certification Exam With Proctor
Sign up for food manager training and the certification exam with this package.
ANSI Food Manager Certification Exam with Online Proctor
Take our ANSI-CFP accredited exam to earn your Food Manager Certification.
What are the Indiana food safety regulations?
Under 410 IAC 7-22, the Indiana State Department of Health (ISDH) requires one person per food establishment to have what they call "food handler certification." That individual is responsible (but not present) during all operating hours.
In other states, "food handler" means your typical kitchen or food service employee, and the training certificate involves learning how to follow food safety protocols. Instead, an Indiana Food Handler license has the same requirements as what other states call a Certified Food Protection Manager (CFPM).
Specifically, you meet the Indiana Food Handler requirement by passing a proctored Food Manager Certification exam through an ANSI-accredited 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?
Indiana requires certified food handlers to get re-certified by passing an accredited exam within five years of the issue date.
Can you take the Indiana 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?
Indiana's regulations say that the certified food handler needs to be an owner, operator, manager, or employee who "is responsible for or oversees the storage, preparation, display, or serving of food to the public."
Even though regulations only require one individual to be certified, restaurants and other foodservice establishments often require all their managers and chefs above a certain level to earn certification as a condition of employment.
What does a food manager do and how can they improve food safety?
Food managers control many different areas of a business, from customer service to operations to human resources and team management.
They're also responsible for food safety because it ties in with every one of their other responsibilities. To improve food safety, managers need to:
- Knowing local food regulations and safeguarding their business's compliance
- Train all employees in food safety principles and standards
- Enforcing food safety policies, procedures, and protocols
- Monitor for the proper execution of food safety protocols
- Maintain accurate records of food safety data
- Hold food suppliers and other third parties to appropriate 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 Indiana foodservice industry:
|Job Title||Average Hourly Wage||Average Yearly Wage|
|Food Service Manager||$25.13||$52,280|
Indiana-approved food safety manager certification is an important qualification for getting one of these jobs.
Why are food managers in Indiana required to get ANSI certification?
Foodborne illness is a real danger throughout the United States, including Indiana. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 57 foodborne illness outbreaks. And the two most common pathogens found were Salmonella and Norovirus—both preventable with the right food safety protocols in place.
As the hub of food safety policy, managers are perfectly positioned to prevent foodborne illnesses. To ensure they're qualified to do this, they need to demonstrate their knowledge by earning ANSI Certified Food Protection Manager certification.
These programs meet the highest standards in food safety. ANSI-accredited CFPM certification has been endorsed by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA).