Per the New Hampshire Department of Health and Human Services, "At least one CFPM must be present at all times when food employees are preparing food. Food establishments that have at least one CFPM on staff shall not be required to have the CFPM present during hours of operation when no food preparation is taking place or when food preparation is limited to reheating commercially prepared food or ready to eat food; or

Food establishments having 5 food employees or less on duty are required to have only one certified food protection manager on staff who is available, although not required to be present, during all hours of operation."

Per the New Hampshire FAQ document:

"Q5. How does one become a CFPM? A. In order to obtain certification of a food protection manager, a person must pass a food safety certification examination and be issued a certificate from one of the following accredited certification organizations, or by a program developed by one of these organizations, recognized by the Conference for Food Protection (CFP). A current list of accredited programs can be found at ANAB - ANSI National Accreditation Board"

To become a certified food protection manager, individuals must pass a food protection manager certification exam from an ANAB approved provider such as FMC® Food Managers Certification by EduClasses®.