Kansas Food Manager Certification

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

Need food manager certification in Kansas?  You need to pass the Certified Food Protection Manager (CFPM) exam through an ANSI-accredited, Kansas-approved program like Learn2Serve by 360training.  You can complete your training online and at your own pace, then register for our proctored certification exam. Sign up and get started now! 


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ANAB-CFP Accredited Food Manager Certification Exam with Online Proctor

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What are the Kansas food safety regulations? 

Under the Kansas Food Code, the designated Person in Charge (PIC) during an inspection must be able to demonstrate knowledge of foodborne disease prevention, code requirements, and HACCP principles.   

One of the ways to demonstrate this knowledge is to be a Certified Food Protection Manager who has passed an exam as part of 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? 

ANSI's CFPM certification is valid for a maximum of five years. To renew the certification, you need to pass the Food Protection Manager certification exam again. 

Can you take the Kansas 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? 

Kansas Food Code specifies that the "person in charge" has to demonstrate food safety knowledge. It defines a PIC as someone who is: 

  • Present at the time of inspection 
  • Responsible for the operation of the establishment 

This translates to the senior manager on shift. 

Although the "demonstration of knowledge" can also be satisfied through a lack of violations on priority items during the inspection OR by responding correctly to the inspector's food safety questions, those options are often too uncertain for business owners to count on. 

That's why many restaurants, grocery stores, and other food retail establishments require their managers and chefs to earn CFPM certification as a condition of their employment. 

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

Food service and retail managers have responsibility in many areas, from human resources and team management to customer service to operations. 

But they're also responsible for food safety, and it ties in with every one of their other responsibilities. Managers' food safety duties include: 

  • Understanding local food safety regulations  
  • Designing policies and protocols to ensure their establishment's compliance 
  • Training employees in food safety and checking that they execute protocols properly 
  • Maintaining accurate records of food safety data  
  • Confirming that all third-party suppliers and their 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 Kansas food service industry:  

Job Title  Average Hourly Wage Average Yearly Wage 
Food Service Manager  $26.38 $54,870 
Chef  $19.48  $40,510 

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

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

Foodborne illness is a serious danger throughout the United States, including Kansas. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 255 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 managers are accountable for food safety training and enforcement, they have the power to prevent foodborne illness from breaking out in their establishment. Earning ANSI-accredited CFPM certification is a concrete way to demonstrate their qualifications for that role. 

ANSI-accredited certification programs meet the highest standards in food safety. The ANSI CFPM program has a stamp of approval from the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA). 

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