How do I become a Certified Food Protection Manager in Massachusetts?
If you are looking to get your food manager certification in Massachusetts, you need to study up on food safety and pass an accredited exam. You can easily meet these requirements with Learn2Serve by 360training. Our Certified Food Protection Manager (CFPM) exam is accredited in Massachusetts and our food safety training is designed to help you prepare to pass the test. Sign up and begin today!
Food Safety Manager Training + Certification Exam With Proctor
Sign up for food manager training and the certification exam with this package.
What are the Massachusetts food safety regulations?
Under 105 CMR 590, each food establishment needs at least one person in charge (PIC) who is:
- An on-site manager or supervisor
- At least 18 years of age
- A Certified Food Protection Manager (CFPM)
To become a CFPM, you need to pass a certification test that is part of an accredited program recognized by the Massachusetts Department of Public Health. That includes the program available from Learn2Serve by 360training.
If the PIC can't be present during all hours of operation, they need to designate an alternate person in charge to be responsible. The alternate PIC needs to be adequately trained in the food code by the PIC, but doesn't necessarily have to be a CFPM, themselves.
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 is up, you can renew your certification by re-taking an approved Certified Food Protection Manager exam.
Can you take the Massachusetts 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?
The Massachusetts Food Code specifies that the certified food manager must be "an employee that has supervisory and management responsibility and the authority to direct and control food preparation and service." This typically translates to owners, managers, and/or executive chefs.
Although state regulations don't require alternate PIC to be certified, employers often want any manager who will head a shift to become certified out of an abundance of caution. They may want kitchen managers or head chefs to earn food manager certification, as well.
What does a food manager do and how can they improve food safety?
Food service and restaurant managers have many obligations, from human resources and team management to customer service to operations.
But their food safety duties touch almost every part of their job. They must:
- Know local food regulations and safeguard their business's compliance
- Maintain food safety policies, procedures, and protocols
- Train all employees in food safety principles and standards
- Monitor the proper execution of food safety protocols
- Confirm that all food suppliers 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 the Massachusetts food service industry:
|Job Title||Average Hourly Wage||Average Yearly Wage|
|Food Service Manager||$33.06||$68,770|
Massachusetts-approved food safety manager certification is an important qualification for getting one of these jobs.
Why are food managers in Massachusetts required to get ANSI certification?
Foodborne illness is a real risk throughout the United States, including Massachusetts. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 114 foodborne illness outbreaks. And the two most common pathogen found were Salmonella and E. coli—both preventable with the right food safety protocols in place.
Given a manager's extensive food safety responsibilities, they have the power to prevent foodborne illness outbreaks. Gaining certification through a respected certification program like ANSI-accredited Food Protection Manager program is a way to prove they're qualified to fulfill that role.
ANSI CFPM programs meet the highest standards in food safety, which is why they've been endorsed by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA).