How do I become a Certified Food Protection Manager in Rhode Island?
To get your food manager certification in Rhode Island, you're required to complete an approved food manager training course and pass an ANSI-accredited Certified Food Protection Manager (CFPM) exam.
Learn2Serve by 360training can help! Our food safety principles course is approved in Rhode Island and will prepare you for our ANSI-accredited CFPM exam. Begin now!
What are the Rhode Island food safety regulations?
Under 216-RICR-50-10-2, every food establishment in Rhode Island that prepares potentially hazardous food must employ at least one full-time, on-site manager certified in food safety. A certified person in charge needs to be on-site at all times where food is being prepared and/or served.
If the establishment employs the equivalent of ten or more full-time employees for food preparation, there needs at least two on-site certified managers.
To be certified in Rhode Island, you have to pass a proctored and ANSI-accredited exam like the one we offer.
If it's your first time getting certified, Rhode Island requires you to take complete an 8-hour course from an approved provider like Learn2Serve by 360training before you sit for the exam.
Once these requirements are met, you need to submit an application to the Center for Food Protection with a fee. They'll issue an official ID card.
How long is the food manager certification good for?
According to § 2.3.5(A), Rhode Island requires certified food safety managers to renew their certification every three years by passing an accredited exam within one year of expiration and submitting an application within 30 days of expiration.
Repeating the course isn't required unless your certificate has been expired for more than six months, but it's probably helpful to refresh yourself on technical details before you take the exam.
Can you take the Rhode Island 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 certified food safety manager needs to be a full-time, on-site manager who is at least 18 years of age. Some employers may require training and certification above and beyond Rhode Island's legal requirements.
What does a food manager do and how can they improve food safety?
Food service and restaurant managers have many responsibilities, ensuring the quality of customer service, coordinating operations, managing their team, and handling human resources.
But their food safety obligations are vital 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
- Design policies and protocols necessary to minimizing food safety hazards
- Train employees in food safety and ensure they execute protocols properly
- Conduct frequent self-inspections to ensure food safety
- Hold food suppliers and other third parties to appropriate 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 Rhode Island food service industry:
|Job Title||Average Hourly Wage||Average Yearly Wage|
|Food Service Manager||$32.15||$66,870|
Rhode Island-approved food safety manager certification is an important qualification for getting one of these jobs.
Why are food managers in Rhode Island required to get ANSI certification?
Foodborne illness is a significant concern in every state, including Rhode Island. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 39 foodborne illness outbreaks. And the two most common pathogens found were Salmonella 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 best situated to stop foodborne illnesses from breaking out in their establishment. Earning ANSI-accredited CFPM certification is a good way to be prepared for the task.
ANSI-accredited certification programs meet the highest standards in food safety. ANSI CFPM certification has been endorsed by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA).