Food Manager Certification
An owner or operator, through the certified food manager, is responsible for ensuring that :
- Hazards in the day-to-day operation of the food establishment are identified;
- Policies and procedures to prevent foodborne illness are developed and implemented;
- Employees are trained to ensure that there is at least one trained individual present at all times food preparation activities are conducted who can demonstrate the knowledge required in the Code;
- Food preparation activities are directed and corrective action is taken, as needed, to protect the health of the consumer; and
- In-house self-insepctions of daily operations are conducted on a periodic basis to ensure that food safety policies and procedures are followed.
Some of the establishments that do not have to employ a certified food manager are:
- Food establishments where food preparation activities
are only one or more of these:
- Heating or serving precooked hot dogs or sausages, popcorn, nachos, pretzels or frozen pizza.
- Preparing or serving continental breakfast.
- Preparing or serving beverages or ice.
- Grinding coffee beans.
- Packaging non-potentially hazardous foods.
- Serving bulk foods.
- Processing raw meat, poultry, fish or wild game intended for further cooking after sale.
- Heating as the only preparation for a bakery product.
- Providing prepackaged food in its original package.
- Cleaning or sanitizing eating, drinking or cooking utensils.
- Boarding establishments, bed and breakfast facilities, child care or adult day care facilities that serve 18 or fewer meals per mealtime.
- Food carts, mobile food units, seasonal permanent or temporary food stands, special event food stands, retail food vehicles, portable structures, carts or vending machines.
- An establishment that provides no more than one meal per week and its main purpose is not food service.
- A nursing home, hospital, boarding care home or supervised living facility, if only patients and staff are served.
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