CFPM requirements for food establishments - EH: Minnesota Department of Health

CFPM Requirements for Food Establishments
Minnesota Certified Food Protection Manager (CFPM)

Food establishments are required to employ a Certified Food Protection Manager (CFPM).

All food establishments are required to employ a Certified Food Protection Manager (CFPM), except for those listed under the exemptions below.

A food establishment that ceases to employ a CFPM must employ a new CFPM within 60 days.

Only upon opening or reopening a food establishment, a licensee may employ a employee who:

  1. at the time of opening or reopening, has completed an approved training course and passed an approved exam within the past six months; and
  2. within 60 days of opening or reopening, the employee applies for and obtains certification.

A food establishment required to employ a CFPM must display a current, original CFPM certificate or a current, duplicate CFPM certificate in the establishment.

A CFPM certificate is not transferable to another person.

Exemptions from employing a Certified Food Protection Manager (CFPM):

  1. where the method of food preparation meets the definition of a low-risk food establishment in Minnesota Statutes, section 157.20; or
  2. where the food establishment is licensed as a special event food stand; or
  3. where the food establishment operates as a "retail food vehicle, portable structure, or cart" licensed by the Minnesota Department of Agriculture; or
  4. where food preparation activities are limited to one or more of the following:
    • preparing or packaging non-TCS foods that are made from ingredients that are not TCS;
    • processing raw meat, poultry, fish, or game animals intended for cooking by the consumer; or
    • heating or serving precooked hot dog or sausage products, popcorn, nachos, pretzels, or frozen pizza.

If you have additional questions about CFPM requirements for food establishments, contact your inspector.

Updated Thursday, 11-Jul-2019 13:36:03 CDT