If they serve prepared foods, such as hot deli items, sushi, or in-store cooked meals, then yes—they will need to meet the CFPM requirement.

Yes. Full-service restaurants, taverns, and grills that cook or handle potentially hazardous foods are typically classified as complex operations and must have at least one Certified Food Protection Manager.

Yes. You can take the exam:

• Online with a remote proctor

• On-site through EduProctor™

• At a Prometric Test Center

Yes, if classified as a complex operation. Oregon mobile food units that prepare foods from raw ingredients or perform cooling, reheating, or hot holding of TCS foods may be required to have a CFPM depending on the local county health department.

Yes. School cafeterias and educational culinary programs that cook and serve food to students or the public must have a certified food protection manager as required by state and local food codes.

Yes, if they prepare and serve food. Any entertainment venue serving TCS (time/temperature control for safety) foods should have a certified food manager to remain compliant with food safety rules.

To become certified:

1. Register for the FMC^® exam and/or training.

2. Complete the training (optional but recommended).

3. Pass the FMC^® exam with a score of 70% or higher.

4. Receive your certificate, which is valid for 5 years and can be presented to your local health authority upon inspection.

The FMC^® Food Manager Certificate is valid for five years and is accepted across all counties and local jurisdictions in Oregon that follow FDA Food Code standards.

Yes. Caterers preparing food off-site or serving at events are required to have a Certified Food Protection Manager if handling complex food prep involving temperature control.

Yes. The FMC^® Food Managers Certification exam is ANAB-CFP accredited, which means it meets the standard required by Oregon’s food safety regulations for Food Protection Manager Certification.

No, but strongly recommended. Oregon allows limited cottage food production under the Home Baking Bill, but these operations are limited to non-TCS (non-potentially hazardous) foods. While a food manager certificate is not required, FMC^® training is highly recommended for safe handling, labeling, and business credibility.

Yes. In Oregon, food service establishments classified as “complex food operations” are generally required to have a Certified Food Protection Manager (CFPM) on staff. The requirement follows FDA Food Code guidelines and is enforced at the county level through local environmental health agencies.

Yes. Any of these venues that operate full-service food facilities fall under the complex operation category and must have a certified food manager on staff to oversee food safety practices.

Per the Oregon Health Authority, "In general, food manager certification is not required by law in Oregon. However, it will provide managers with in-depth knowledge of proper food safety practices for use in their facilities. Another benefit of food managers' training is that facilities with a certified food manager as the Person In Charge (PIC) will meet the Demonstration of Knowledge requirement in the Oregon Food Sanitation Rules, OAR 333-150-0000, Chapter 2. Online Food Manager Certificate Options must be ANSI-CFP Accredited"

FMC Food Managers Certification, FoodManagersCertification.com, is an accredited ANAB-CFP (ANSI-CFP) Certified Food Manager program. 

Employers and health inspectors can verify FMC^® Food Manager Certificates in two convenient ways:

• Online at www.foodmanagerscertification.com/verify-certificate

• Instantly by scanning the unique QR code printed on every FMC^® certificate

This ensures fast, secure, and reliable credential validation for compliance inspections or employment records.

FMC^® is available statewide, including:

• Portland

• Eugene

• Salem

• Gresham

• Hillsboro

• Beaverton

• Bend

• Medford

• Corvallis

• Springfield

All counties in Oregon accept ANAB-CFP accredited certifications, including certification from FMC^®.