How do I become a Certified Food Protection Manager in Maryland?
If you need to get your food manager certification in Maryland, you must complete an approved food safety manager training course and pass an approved exam. In some cities or counties, you'll need to apply afterward with your local health authority.
Learn2Serve by 360training is approved to meet regulatory requirements in Baltimore City, Baltimore County, Howard County, Montgomery County, Prince George's County, and anywhere an ANSI-accredited Certified Food Protection Manager (CFPM) program is accepted.
Note: Please make sure you choose the right course duration for your jurisdiction.
Do Maryland regulations require food manager certification?
It depends on the jurisdiction. In some cities or counties, it's mandatory, and in some, it's merely recommended. Where it's mandatory, the rules vary for who and how. Where it's not regulated, your employer may still require certification for certain positions.
The following jurisdictions require one or more certified food managers:
Depending on local regulations, you'll have to pass an approved certification exam, an approved course, or both. All of the jurisdictions above require you to register with local authorities once you have the required training or testing documentation. Some require a 16-hour course, while others accept an 8-hour course.
Learn2Serve by 360training is an approved provider for all listed jurisdictions.
Other Maryland jurisdictions may have manager certification requirements, so check with your local health department. Learn more about requirements in the District of Columbia on our Washington DC Food Manager Certification page.
How long is the food manager certification good for?
Maryland jurisdictions generally require renewal once every three years, but we advise double-checking your local requirements and employer policies.
Can you take the Maryland 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?
In jurisdictions that only require one CFPM per establishment, food manager certification is usually earned by an owner or upper-level manager.
In counties that require a CFPM to be on-premises during all operating hours, one certified manager is needed per shift.
Beyond what's legally mandatory, many restaurants, grocery stores, and other food service establishments require all of their managers and chefs to become certified as a condition of employment.
What does a food manager do and how can they improve food safety?
Food managers juggle a lot of responsibilities, including operations, customer service, team management, human resources, and much more.
But food safety duties touch almost every part of their job. They must:
- Know applicable food regulations and guarantee their business's compliance
- Administer food safety procedures, policies, and protocols
- Train employees in food safety and ensure they execute protocols properly
- Confirm 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 Maryland foodservice industry:
|Job Title||Average Hourly Wage||Average Yearly Wage|
|Food Service Manager||$35.03||$72,870|
Maryland-approved food safety manager certification is an important qualification for getting one of these jobs.
Why are food managers in Maryland required to get ANSI certification?
Foodborne illness is a significant danger throughout the United States, including Maryland. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 246 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 managers set food safety policies, educate staff in protocols, and ensure compliance, they're in the best position to prevent foodborne illness from breaking out in their establishment. Requiring certification through the American National Standards Institute (ANSI) Certified Food Protection Manager program is a great way to ensure they have the knowledge and tools that they need.
ANSI CFPM programs meet the highest standards in food safety and have been endorsed by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA).