"Protection" added to title: CFPM is the new CFM
Because the Conference for Food Protection
and the FDA Food
Code both use the title Certified Food Protection Manager (CFPM),
Minnesota is changing the title of our certification to match.
After January 1, 2019, certificates MDH prints will display
the new title. If your certificate still says “Certified Food Manager,” don’t
worry. When you renew at the end of your three-year certification period, your
new certificate will show the updated title.
Requirements remain similar
A few requirements will change slightly:
- You will need to apply for Minnesota CFPM within
six months of passing an exam from an organization accredited by the ANSI-CFP
Accreditation Program.
- You must have a CFPM or have at least one employee who is eligible to apply for Minnesota CFPM before you begin
operating your establishment. All establishments need to have a CFPM on staff
within 60 days of opening.
- Food trucks and seasonal establishments are no
longer exempt based on license type. The requirement to have a CFPM is based on
your establishment’s risk and menu.
Most requirements will not change:
- Retail food establishments need to have one
Minnesota CFPM on staff. Local health
departments may have additional requirements. There are a few exceptions, based
primarily on risk and menu. “Special event food stand” and “low-risk
establishment” are still exempt, based on license type.
- The Minnesota CFPM is valid for three years.
- Minnesota CFPMs need to complete four hours of
approved continuing education in order to renew.
- The fee for initial or renewal certification is
$35.
- Minnesota CFPMs have important duties in the
retail food establishment.
Instructors of continuing education must be Minnesota CFPMs
Because instructors are vital link in the knowledge chain,
Minnesota will begin to require instructors of continuing education courses for
CFPM renewal to hold the Minnesota CFPM. Instructors will still need to:
- Stay up-to-date with topics they teach.
- Keep attendance records for classes they teach
for five years.
CFPM promotes active managerial control
According to data from FDA's Retail
Food Risk Factor Study, having a CFPM promotes active managerial
control (AMC) in the retail food establishment. AMC is a comprehensive food
safety system to control foodborne illness risk factors.
Foodborne illness risk factors are food preparation
practices and employee behaviors that most often are contributing factors in
foodborne illness outbreaks. With AMC, CFPMs take an active role in the
day-to-day activities, developing, implementing and monitoring effective
training and food safety procedures.
When CFPMs notice risks that are not controlled, they work
with food employees to take corrective actions. Through these corrective
actions, retraining, or rewriting procedures, the risk of foodborne illness can
be reduced.
Take training before your current certificate expires
If your retail food establishment is already in compliance
with the current CFM requirement, you will probably meet the CFPM requirement
when the revised Minnesota food code goes into effect on January 1, 2019.
Here are some things to keep in mind:
- Remember to take an approved continuing education course during your three-year certification period. If you wait until after your certificate expires, you will need to pass the exam again in order to renew.
- If the CFPM for your establishment leaves employment, you have 60 days to meet the requirement.
- Instructors of continuing education courses who are not already CFMs should apply for certification before they teach a class after the effective date of the rule (January 1, 2019).
- If you have already passed an exam, but haven’t
yet applied for certification, consider getting your application in before the
end of the year. After January 1, 2019, we will only accept exam certificates
that are less than six months old.
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