How do I become a Certified Food Protection Manager in Louisiana?
Louisiana's food safety manager regulations are more specific than other states. You need to:
- Complete an 8-hour Louisiana-approved training course
- Take a proctored ANSI-accredited food manager certification exam
- Apply for a state food safety "gold star" certificate
- Post the state-issued certificate in the restaurant
You can easily meet these requirements with Learn2Serve by 360training. We're Louisiana-approved and ANSI-accredited, and we meet all state requirements to issue your Louisiana exam certificate. Begin today!
What are the Louisiana food safety regulations?
Under LAC 51: XXIII.305, each food establishment needs a "food safety certificate" issued to the owner or a designated employee by the Louisiana Department of Health (LDH).
To earn the department food safety certificate, you need to complete an 8-hour food management course through an LDH-approved training provider like Learn2Serve by 360training.
After the course, you have to pass an LDH-approved written and proctored test like our Certified Food Protection Manager (CFPM) exam. Once you pass, the training provider will issue a certificate as proof. This is not the certificate that is required by law.
Instead, you should submit a completed application to the LDH with a copy of your exam certificate and a $25 fee. The department will issue the required food safety certificate, which is easily recognizable by its gold seal.
Once received, the state food safety certificate needs to be displayed in a location that's "conspicuous to the public."
How long is the food manager certification good for?
Both the ANSI CFPM certification and the state food safety certificate need to be renewed every five years.
Can you take the Louisiana 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?
Louisiana only specifies that the state food safety certificate has to be issued to an owner or a "designated employee." In practice, the "employee" is usually upper management.
Only one state certificate is required per establishment. However, earning food protection manager certification alone benefits food safety efforts, so many restaurants, and other food establishments require their managers and head chefs to become CFPMs.
What does a food manager do and how can they improve food safety?
Foodservice and restaurant managers have many responsibilities, including operations, customer service, team management, and human resources.
Their food safety obligations are also broad. Food managers need to:
- Understand local food safety regulations and keep their business in compliance with the law
- Train all employees in receiving, storing, preparing, heating, cooling, and holding food safely, along with other food safety procedures
- Establish and maintain food safety procedures, protocols, and policies
- Enforce the proper implementation of food safety standards
- Make sure food safety data is accurately and consistently recorded
- Confirm that all food vendors and 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 Louisiana foodservice industry:
|Job Title||Average Hourly Wage||Average Yearly Wage|
|Food Service Manager||$31.03||$64,530|
Louisiana-approved food safety manager certification is an important qualification for getting one of these jobs.
Why are food managers in Louisiana required to get ANSI certification?
Foodborne illness is a significant concern in every state, including Louisiana. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 40 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 protocols, train staff in food safety procedures, and ensure regulatory compliance, they have the power to stop foodborne illness from breaking out in their establishment. Earning ANSI-accredited CFPM certification is a good way to ensure they're qualified for the task.
These programs meet the highest standards in food safety. The ANSI CFPM certification has a stamp of approval from the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA).