Wyoming Food Manager Certification
How do I become a Certified Food Protection Manager in Wyoming?
Are you in Wyoming and trying to earn your food manager certification? Learn2Serve by 360training can help with our ANSI-accredited Certified Food Protection Manager (CFPM) exam. Sign up today to get certified!
What are the Wyoming food safety regulations?
According to the Wyoming Food Rule, whoever is designated as the "person in charge" must demonstrate to the regulatory authority that they understand:
- How to prevent foodborne illnesses
- How to apply HACCP principles
- The requirements of the Rule
The Rule states that there are two ways to do this. First, you can respond correctly to any questions that the inspector asks related to the specific foodservice establishment or processing plant.
The other way is to become a certified food protection manager by passing a test that’s part of an accreditation program—such as the ANSI-CFP Accredited Food Protection Manager Certification we offer at Learn2Serve by 360training.
While the training isn’t mandated at the state level, some Wyoming counties have stricter requirements. For example, as of January 1, 2015, Teton County requires every licensed establishment to have at least one employee with supervisory and management responsibility who is a certified food protection manager.
The good thing is that most places accept ANSI-accredited programs. Of course, we always recommend double-checking with your local health department and employer for any additional training requirements.
How long is the food manager certification good for?
While there are no state-specific requirements in Wyoming for food managers, ANSI Certified Food Protection Manager certification is generally valid for a maximum of five years. After that, you need to take the exam again to get recertified.
But again, always check with your employer and local regulatory authority for any additional re-certification mandates.
Can you take the Wyoming 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 Wyoming Rule states that the person in charge can demonstrate their knowledge with the certification. And person in charge is defined as the license holder or someone they have designated, which is typically someone who is a manager or supervisor.
Additionally, because the person must be present during all operating hours, it’s generally a good idea to have more than one person get their food manager certification.
What does a food manager do and how can they improve food safety?
Food managers can wear many different hats and hold many different job titles, including executive chefs, food service managers, and retail managers. Plus, they impact food safety in almost every aspect of the job, including:
- Training: making sure employees understand and demonstrate food safety best practices
- HACCP: help develop food safety policies and procedures
- Inspections: work with regulators during inspections to answer questions
- Operations: manage daily food prep, cooking, and storage
Since they're accountable, food managers can make more money 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 Wyoming foodservice industry:
| Job Title | Average Hourly Wage | Average Yearly Wage |
|---|---|---|
| Food Service Manager | $25.03 | $52,070 |
| Chef | $26.25 | $54,590 |
Getting a Wyoming-approved food safety manager certification could potentially put you ahead of someone who doesn’t have one when you are competing for one of these jobs.
Why are food managers in Wyoming required to get ANSI certification?
Regulators in every state, including Wyoming, must make stopping foodborne illness a priority. This is illustrated by data from the Center for Science in the Public Interest that found there were a total of 38 foodborne illness outbreaks over the 10-year period of 2003-2012. The two most common pathogens found were Norovirus and Campylobacter—both preventable with the right food safety practices in place.
Foodservice and retail managers are in the best position to prevent foodborne illness outbreaks, since they control food safety policies, teach staff the protocols, and enforce local regulations in daily operations. Certification through the American National Standards Institute (ANSI) Certified Food Protection Manager program is a way to ensure they have the knowledge and tools that they need.
ANSI-accredited certification programs meet the highest standards in food safety. The ANSI CFPM program has been endorsed by both the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA).
