Nevada Food Manager Certification

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

If you are looking to get your food manager certification in Nevada, you must first complete a food manager training course and pass an ANSI-accredited exam.  

You can easily meet Nevada requirements with Learn2Serve by 360training. Our course is approved in the Southern Nevada Health District (SNHD), Washoe County, and the rest of Nevada. Our Certified Food Protection Manager (CFPM) exam is ANSI-accredited and proctored. Start today!  


Food Safety Manager Training + ANSI-CFP Accredited Certification Exam With Proctor

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ANSI-CFP Accredited Food Manager Certification Exam with Online Proctor

Take our ANSI-CFP accredited exam to earn your Food Manager Certification.


What are the Nevada food safety regulations? 

Under NAC 446.052, most food operations require a Certified Food Protection Manager (CFPM) to be on duty during all hours of operation. In low-risk establishments, the person in charge may demonstrate knowledge by correctly answering a health authority's questions, instead. 

To become certified, Nevada requires at least 8 hours of instruction and a proctored exam through an ANSI-accredited CFPM program like the one we offer at Learn2Serve by 360training. 

Washoe County Health District is a separate regulatory body but they now follow the same requirements as the State of Nevada.  

In the Southern Nevada Health District (SNHD), including Las Vegas, you need to meet the same training and exam requirements, then apply with the county for a Certified Food Safety Manager card. 

How long is the food manager certification good for? 

Your food manager certification is valid for five years in all three health districts of Nevada.  

Can you take the Nevada 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? 

Nevada doesn’t specify which person needs certification, aside from saying it should be a "person in charge." However, in most cases, it’s the owners, head chefs, and managers who need to earn their food manager certification. 

Many foodservice establishments like restaurants and retail stores require all of their chefs and managers to earn certification as a condition of employment. 

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

Foodservice managers have a lot on their plates, including operations, customer service, team management, and human resources. 

But their food safety responsibilities are important to the safety of customers and the life of the business. Food managers must: 

  • Know local food safety regulations and ensure their business's compliance 
  • Train all employees in food safety principles and protocols 
  • Administer food safety procedures and policies  
  • Monitor the way food safety protocols are executed and correct errors 
  • Hold food suppliers accountable for meeting adequate 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 Nevada foodservice industry:  

Job Title  Average Hourly Wage  Average Yearly Wage 
Food Service Manager  $33.28  $69,220 
Chef  $27.06  $56,290 

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

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

Foodborne illness is a significant risk in every state, including Nevada. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 43 foodborne illness outbreaks. And the two most common pathogens found were Clostridium and Norovirus—both preventable with the right food safety protocols in place. 

Food managers are accountable for food safety training and enforcement, so they're perfectly positioned to stop foodborne illnesses from impacting customers and employees. 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-accredited certification programs meet the highest standards in food safety, as evidenced by the fact that the ANSI CFPM program has been endorsed by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA). 

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