How do I become a Certified Food Protection Manager in Pennsylvania?
If you need to get your food manager certification in Pennsylvania, you need to pass the Certified Food Protection Manager (CFPM) exam through an ANSI-accredited certification program. Meeting these requirements with Learn2Serve by 360training is simple. Our food safety manager training is designed to help you pass our ANSI-CFP accredited CFPM exam. Sign up and get started now!
What are Pennsylvania food safety regulations?
Pennsylvania law requires each licensed food facility to have one employee with a food manager certification.
There are exemptions for not-for-profit facilities and for low-risk establishments, like those that only sell commercially prepackaged.
The certified manager doesn't need to be on-site during all hours of operation, but they do need to be "immediately accessible" during all hours. Certified managers can only serve a single facility at a time.
To become certified, you need to complete a "nationally recognized" (ANSI-CFP accredited) food protection manager certification program like Learn2Serve by 360training.
The Pennsylvania Department of Agriculture advises that some local health jurisdictions regulate their safety manager certification independently, including:
- Allegheny County Health Department
- Bucks County Health Department
- Chester County Health Department
- Montgomery County Health Department
- Philadelphia County Health Department
- State College Borough Health Department
If you're in any of those jurisdictions, you'll need to reach out to your local health department for requirements and accepted providers.
How long is the food manager certification good for?
Pennsylvania law says the certification is good for whatever period is prescribed by the accredited certification program. ANSI's CFPM certification is valid for a maximum of five years.
Can you take the Pennsylvania 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?
Pennsylvania regulations specify that the certified employee must be the person in charge (PIC) when they're on-site. For most businesses, it's an owner, manager, and/or head chef.
Some employers may require all of their shift leads or department managers to earn certification as well, even though it exceeds the legal norm.
What does a food manager do and how can they improve food safety?
Food service and retail managers have responsibility in many areas: customer service, operations, team management, and human resources.
Their food safety obligations are also broad. Food managers need to:
- Be familiar with local food safety regulations and make sure they comply
- Train all employees in food safety principles and protocols
- Create policies and protocols to minimize food safety hazards
- Monitor the proper execution of food safety protocols and correct errors as needed
- Confirm that all food vendors and deliveries meet safety standards
- And more
Due to the level of responsibility, 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 Pennsylvania food service industry:
|Job Title||Average Hourly Wage||Average Yearly Wage|
|Food Service Manager||$32.06||$66,680|
Pennsylvania-approved food safety manager certification is an important qualification for getting one of these jobs.
Why are food managers in Pennsylvania required to get ANSI certification?
Foodborne illness is a real threat in every state, including Pennsylvania. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 278 foodborne illness outbreaks. And the two most common pathogens found were Salmonella and Norovirus—both preventable with the right food safety protocols in place.
Given a manager's extensive food safety responsibilities, they're best situated to prevent foodborne illnesses. Gaining certification in food safety is a great way to acquire the knowledge and tools that they need.
ANSI-accredited certification programs meet the highest standards in food safety. They've been endorsed by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA).