Educational period for date marking and vomit and diarrhea clean-up plans ends Dec. 31, 2022.
Share these helpful tools with your staff before the educational period ends:
Learn more about the new code changes.
Questions? Email us at food@tpchd.org or call (253) 649-1417.
Starting March 2023, most food establishments will need at least 1 employee with a Certified Food Protection Manager (CFPM) certificate.
The CFPM does not always need to be present. But, a copy of a valid certificate must be available during inspection.
The CFPM ensures:
- Each Person In Charge is trained and can maintain Active Managerial Control.
- Required procedures and plans are current and used.
A CFPM may support more than 1 establishment. Like a restaurant or store with multiple locations.
How to become a CFPM.
You must take an ANSI-accredited training. Renew your certificate every 5 years.
You need a CFPM unless your establishment is lower risk.
For example, if you only:
- Serve or sell only prepackaged food. Includes cold holding Temperature Control for Safety (TCS) like gallons of milk.
- Prepare non-TCS food. Like cinnamon rolls, candy, doughnuts, pretzels or blended syrup drinks.
- Heat only commercially processed, ready to eat food. Includes lattes and hot holding TCS food like hot dogs.
- Serve food temporarily at short-term events.
Like fairs and festivals.
Like convenience stores, movie theaters, hot dog carts, coffee kiosks, cinnamon roll and pretzel stands, ice cream shops and temporary food booths.
Not sure if you need a CFPM?
Contact us at food@tpchd.org or (253) 649-1417.
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