Este sitio web utiliza cookies para ofrecerle una mejor experiencia de navegación. Si usted continúa utilizando este sitio web, acepta nuestro uso de cookies. Por favor tenga en cuenta que algunas cookies son necesarias para el funcionamiento del curso. Para obtener más información, lea nuestra Política de Privacidad.
EduClasses would like to wish you a safe and happy 4th of July holiday! Our offices will be closed on Friday July 4th and will return to the office on Monday July 7th. Our online courses will still be available during this period.
Empiece a escribir sobre el problema que tiene y encontraremos la mejor solución para su problema. Si no podemos encontrar nada que le ayude, nos aseguraremos de ponerlo en contacto con una persona real. También puede consultar nuestras preguntas frecuentes, que contienen las soluciones a la mayoría de los problemas.
Para recibir su certificado de Certificación de Gerentes de Alimentos, primero debe crear un perfil o iniciar sesión en su cuenta.
Supervisado por Prometric o ProProctor remote
EduProctor Supervisor en sitio
Cuando haya aprobado su examen, podrá acceder e imprimir su certificado durante la vigencia del mismo.
Para acceder al Certificado FMC
Puede iniciar sesión en su cuenta de Certificación de Gerentes de Alimentos desde cualquier computadora con acceso a Internet que tenga una impresora conectada.
Esto le permite acceder a su cuenta e imprimir su certificado desde cualquier computadora con acceso a Internet e impresora. Esto podría ser en el trabajo, una biblioteca pública, la casa de un amigo o familiar, o un centro de colocación profesional.
No cuesta nada obtener una copia duplicada de su Certificado de Gerente de Alimentos Certificado por FMC.
Puede iniciar sesión en su cuenta y reimprimir su certificado de Certificación de Gerentes de Alimentos en cualquier momento que desee desde cualquier computadora con acceso a Internet hasta la fecha de vencimiento del certificado.
Su certificado de Certificación de Gerentes de Alimentos es válido por cinco (5) años a nivel nacional y tres (3) años en el Distrito de Columbia.
La fecha de vencimiento de su certificado se puede encontrar en su certificado de Certificación de Gerentes de Alimentos.
Para recibir un nombre de usuario y contraseña, primero debe crear un perfil registrándose en el sitio web. Después de esto, se le dará la oportunidad de seleccionar y comprar un examen.
Haga clic en Crear cuenta para comenzar a crear su cuenta.
Si ya tiene una cuenta, haga clic en Iniciar sesión y luego toque Recuperar información de la cuenta para comenzar a recuperar su nombre de usuario y contraseña.
Si ha perdido su nombre de usuario, puede recuperarlo mediante:
Para restablecer su contraseña, seleccione "Iniciar sesión" en el menú. Luego puede hacer clic en el enlace "Recuperar información de la cuenta" en la parte inferior derecha.
A continuación, deberá ingresar su dirección de correo electrónico y hacer clic en "Enviar correo electrónico de restablecimiento". El nombre de usuario es opcional. Se enviará una clave de reinicio a su correo electrónico.
Una vez que reciba su clave de reinicio, haga clic en '¡Introdúzcala aquí!' para ingresar su clave de reinicio.
Ahora ingrese su dirección de correo electrónico y la clave Restablecer y toque "Siguiente paso". Luego podrá restablecer su contraseña.
No, usted crea su nombre de usuario durante el proceso de registro.
Su dirección de correo electrónico sólo se utiliza con fines de comunicación. Recibirá un correo electrónico de bienvenida después de crear su cuenta con su información de inicio de sesión.
Yes, FMC bulk codes can be extended even after they expire, offering flexibility for businesses and organizations managing large groups of employees.
Después de crear un perfil, se le preguntará si desea comprar el examen. Puedes comprarlo ahora o volver más tarde para realizar tu compra cuando estés listo.
En la mayoría de los casos, se debe a que la información de facturación de su tarjeta de crédito o bancaria no coincide con la dirección de facturación cuando ingresa los datos de la tarjeta de crédito o no hay fondos suficientes en su cuenta. Esto es para prevenir el fraude.
Otra razón podría ser que la frase de seguridad no se ingresó correctamente. La frase de seguridad distingue entre mayúsculas y minúsculas.
If you are still having issues, reach out to Tech Support via a support ticket, chat or phone and they will see how they can help.
Si vas a realizar una compra grupal, entonces sí. Solo aceptamos cheques para pedidos grupales, pero puede comprar una tarjeta de dinero en la mayoría de las principales tiendas de comestibles, como Walmart, Target, Albertsons o Kroger, para realizar su compra del programa FMC.
Sí, pero deberán ingresar la dirección de facturación de su tarjeta de crédito o bancaria en lugar de su dirección para la compra.
Si bien no es obligatorio realizar un curso de formación antes del examen, es muy recomendable para asegurarse de tener las mejores posibilidades de aprobar. La capacitación proporciona conocimientos integrales y preguntas de práctica.
To change the language of your exam, you will click on the American Flag icon located in the upper right-hand corner of the screen. We currently offer English and Spanish translations. Clicking on the Flag of Mexico from the drop-down menu will translate the site and exam into Spanish. The language can be toggled back and forth via this icon.
This icon will be shown and is functional across all proctoring options, In-Person at a Prometric Test Center, Remote through the ProProctor Remote Proctoring Application, or with our Certified On-Site EduProctors.
The certification is valid for five years in most states. After that, food managers must retake the exam to renew their certification. In the District of Columbia (Washington DC) it is valid for three years.
The exam consists of 70 scorable questions with 5 pilot questions that are not scored, all multiple-choice questions covering food safety, HACCP, and contamination prevention.
El examen cubre temas como enfermedades transmitidas por alimentos, control de tiempo y temperatura para la seguridad de los alimentos, limpieza y desinfección, manejo de plagas y cumplimiento normativo.
With FMC®, you get two chances to pass the exam at no additional cost. You’ll receive guidance on how to prepare for your second attempt.
El examen tiene una duración de 120 minutos y deberá completarse a través de uno de nuestros servicios de supervisor.
Hay 70 preguntas y 5 preguntas piloto en el examen. Las preguntas piloto no se puntúan. Para aprobar el examen es necesario obtener una puntuación mínima del 70%. El examen debe completarse a través de uno de nuestros servicios de supervisor.
Después de la compra, se le brinda una (1) oportunidad de aprobar el examen de Certificación de Gerentes de Alimentos.
Si no aprueba el examen, comuníquese con nosotros a través de nuestro personal de soporte y le brindaremos una oportunidad más para realizar el examen. Si vuelve a reprobar el examen, se le pedirá que vuelva a comprarlo.
Una vez que comience el examen de Certificación de Gerentes de Alimentos, debe completarlo de una sola vez a través de uno de nuestros servicios de pruebas supervisoras.
Cada nuevo formulario de examen FMC contendrá el 70% de los elementos del examen del formulario de examen anterior como preguntas "básicas". Luego, el 30% restante de las preguntas se reemplaza con preguntas de igual dificultad, basadas en el desempeño de elementos anteriores, contenido similar, para cumplir con los requisitos del modelo del examen y las recomendaciones de los expertos en la materia de las PYME al establecer la equivalencia de formulario.
Seleccione el sitio y cree una cuenta
Para realizar una compra de examen individual:
Créditos de compra
Para comenzar su examen, simplemente siga estos pasos a continuación.
Cómo comenzar tu examen presencial
Examen de certificación
Tendrás 1 oportunidad para aprobar tu examen de certificación. Si no aprueba su examen de certificación, se le pedirá que vuelva a comprar el examen de certificación para poder volver a realizar el examen. Debe obtener una puntuación mínima del 70% para aprobar el examen de certificación.
Llegando a realizar tu examen
Después de llegar al centro de pruebas del supervisor, pasará por los procedimientos de registro de estudiantes que incluyen lo siguiente:
Después de salir del centro de pruebas, puede iniciar sesión en su cuenta de FMC para ver la puntuación de su examen junto con cualquier área de deficiencia.
Antes de que se le muestre su puntuación, se le pedirá que responda una encuesta opcional sobre su experiencia en el centro de pruebas.
Luego tendrá la opción de imprimir su certificado de Gerente Certificado de Alimentos si aprobó con éxito el examen.
De lo contrario, se le pedirá que vuelva a comprar el examen de Certificación de Gerente de Alimentos para volver a intentarlo.
Redeeming a bulk code and starting an exam with a proctor key are two different methods of accessing the FMC® Food Managers Certification exam, depending on how the exam or training was purchased and how you are taking the exam.
1. Redeeming a Bulk Code with a Pass Key and Access Code
If your exam or training was purchased on your behalf by an employer, school, or reseller, you may have received:
A Pass Key
An Access Code (used to identify your specific exam or training access)
You will use the FMC® website to redeem these codes and begin the process. This method is used when:
You are completing the training course before your exam
You are taking the exam through Prometric Test Center
You are using ProProctor remote proctoring
You were given access to the exam only (without training)
In all of these cases, you start by redeeming the Pass Key and Access Code on your own.
2. Starting an Exam with a Proctor Key and Access Code
If you are taking your exam in person with an approved EduProctor™, you will not redeem a pass key yourself. Instead, your proctor will provide:
A Proctor Key, which is entered during the proctored session
An Access Code tied to your specific exam attempt
This method is used only for on-site, in-person proctored exams. The proctor will guide you through launching the exam and entering your access code at the appropriate time.
The Proctor Key and Access Code are entered on either the proctor’s personalized FMC® page or the general proctor portal at www.foodmanagerscertification.com/proctor. On this page, you'll see “Start Exam” listed as a navigation option to begin the process.
Summary:
If you’re using a training bundle or taking the exam remotely or at a test center, you’ll redeem a Pass Key and Access Code.
If you’re taking the exam in person with a live proctor, you’ll begin the exam using a Proctor Key and Access Code, provided at the time of the test.
If you're unsure which method applies to you or need help getting started, please contact us at www.foodmanagerscertification.com/account-support and we’ll assist you.
Para realizar una compra A Granel debes seguir estos pasos.
Compra de pedidos A Granel
Para comenzar, cree una cuenta gratuita.
Luego deberá seleccionar "Compras A Granel " en el menú.
Opciones de pedido Para realizar una compra grupal, debes:
Seleccione su servicio de proctor
Promoción También puede ingresar un código de promoción, si está disponible.
Dirección de Envio Ingrese su información de contacto y dirección de facturación
Información de pago Ahora debes seleccionar tu tipo de pago, tarjeta de crédito o cheque por correo.
Vaya a Mis compras en su cuenta
Para ver los códigos de acceso después de comprar un pedido al por mayor:
Consejo importante: La administración compartida le permite compartir su pedido al por mayor con otros gerentes para permitirles emitir códigos de acceso a sus candidatos.
Administrar su Compras a Granel Para administrar su cuenta de Compra a Granel:
Detalles del pedido Detalles del pedido muestra el número de compra de su pedido al por mayor, la fecha de compra, la ubicación de la compra, la cantidad de códigos comprados y la clave de supervisor asociada con el pedido al por mayor.
Información de pago La información de pago muestra el costo de la compra, el método de pago, el estado de la compra y el nombre y dirección del comprador.
Compartir gestion La administración compartida permite al comprador de un pedido al por mayor compartir el pedido al por mayor con otros gerentes para ayudar a satisfacer sus necesidades de examen. Es fácil compartir un pedido al por mayor.
Códigos de acceso El área de Códigos de acceso muestra la información del código de acceso de su pedido al por mayor. La información del código incluirá el número del código, la fecha de vencimiento del código, el estado del código (disponible, canjeado, vencido) y el nombre y la dirección de correo electrónico del empleado a quien se emitió el código.
Dentro del área de lista de Códigos de acceso, también puede enviar códigos por correo electrónico a sus empleados de la siguiente manera:
Inicie sesión y administre las compras masivas de su grupo
Acceso a códigos masivos de grupo
Compartir códigos masivos de grupo
Sí, puedes compartir tu pedido al por mayor para que otra persona lo administre.
Los pedidos al por mayor que usted compre se pueden compartir con otras cuentas de FMC. La persona con la que compartes el pedido al por mayor solo necesita tener una cuenta FMC activa. Luego, cuando inician sesión, pueden compartir los códigos con quien quieran. Esta es una gran característica para organizaciones más grandes con múltiples instalaciones.
Compartir gestión La administración compartida permite al comprador de un pedido al por mayor compartir el pedido al por mayor con otros gerentes para ayudar a satisfacer sus necesidades de examen. Es fácil compartir un pedido al por mayor.
Puede realizar el examen de certificación FMC Food Manager con Prometric de dos maneras diferentes. Una forma es a través del supervisor remoto ProProctor y la otra es a través de los centros de pruebas de Prometric. Para conocer el centro de pruebas Prometric más cercano, siga este enlace, www.prometric.com/fmc, y haga clic en Localizar. Esto lo llevará a una búsqueda de ubicación para encontrar el Centro de pruebas Prometric de su ciudad o código postal.
Si desea reprogramar la fecha u hora de su examen dentro de los 5 a 30 días anteriores a su cita, hágalo utilizando la opción Reprogramar/Cancelar en este sitio web o comunicándose con el sistema automatizado de respuesta de voz de Prometric al: 800-479-6215 (en Norteamérica) o comunicándose con el Centro de registro regional de Prometric (fuera de Norteamérica); El sitio web está disponible las 24 horas del día, los 7 días de la semana; se requerirá una tarifa adicional de $25 cobrada por Prometric para reprogramar.
No hay ningún cargo por cambiar una cita dentro del mismo período de prueba si el cambio se realiza 31 días o más antes de su cita.
Si decide no presentarse a su cita y no envía una solicitud de cancelación/reprogramación, perderá el derecho a pagar las tarifas de la cita de evaluación y prueba.
Descargue e instale la aplicación ProProctor Antes del día del examen, descargue e instale la aplicación ProProctor que realiza su examen desde https://rpcandidate.prometric.com/.
Si el firewall de su computadora bloquea el inicio de la descarga, siga las instrucciones adicionales que aparecen a continuación para agregar el software a la lista de aplicaciones incluidas en la lista blanca de su computadora, ya sea en una computadora MAC o Windows.
Realizar una verificación de preparación del sistema
Antes de programar su examen
Ejecute una verificación del sistema para validar que su dispositivo cumpla con los requisitos básicos del sistema de ProProctors. Para ejecutar la verificación del sistema, vaya a https://rpcandidate.prometric.com/ y haga clic en el botón Verificar sistema.
Tenga en cuenta: las VPN, los cortafuegos y el software antivirus pueden impedirle iniciar un examen ProProctor. Consulte este artículo en la base de conocimientos para obtener orientación.
Prometric recomienda utilizar el navegador Chrome al realizar este examen.
Operating System: Windows 8.1 or MacOS 12.0 or higher except for 13.0 through 13.2.1. Important: All versions below MacOS 12.0 are NOT supported.
NOTE: iPad/Android tablets are not currently supported. Microsoft Surface or similar can be used only when configured in laptop
Si desea reprogramar la fecha u hora de su examen dentro de los 5 a 30 días anteriores a su cita, hágalo utilizando la opción Reprogramar/Cancelar en este Sitio web o comunicándose con el sistema automatizado de respuesta de voz de Prometric al: 800-479-6215 (en Norteamérica) o comunicándose con el Centro de registro regional de Prometric (fuera de Norteamérica); El sitio web está disponible las 24 horas del día, los 7 días de la semana; se requerirá una tarifa adicional de $25 cobrada por Prometric para reprogramar.
Examen de lanzamiento El día del examen, inicie su examen ingresando su número de confirmación de cita y las primeras cuatro (4) letras de su apellido/apellido. Debe iniciar su examen 15 minutos antes de la hora de inicio programada para que pueda completar la inspección de su entorno de prueba. Si completó la verificación de preparación del sistema antes del día del examen, haga clic en REALIZAR MI EXAMEN.
Registrarse El día de su examen, asegúrese de reservar 15 minutos para preparar su entorno de prueba. Cuando esté cómodamente sentado en su estación de trabajo, vaya al sitio de Prometric ProProctor en https://rpcandidate.prometric.com/ e inicie su examen. Nuestro proceso de registro de autoservicio, fácil de seguir, lo guiará a través de los preparativos finales antes de que lo reciba un agente de Prometric Readiness. Cierre las puertas de la habitación en la que esté trabajando, incluidas las puertas de los armarios y los baños visibles.
Conozca a su agente de preparación de Prometric Su agente de preparación de Prometric lo guiará a través de tres controles de seguridad antes de iniciar su examen.
Tomando la prueba Ahora está listo para realizar su examen supervisado en línea. Aunque no verá a su supervisor de Prometric, él lo monitoreará durante todo el proceso de prueba y estará disponible para brindarle asistencia en cualquier momento durante su examen. Usando la función de chat en la parte superior derecha de su pantalla, puede hablar o enviarle un mensaje a su supervisor cuando necesite ayuda. Con esta función de soporte, podrá completar su examen con tranquilidad, sabiendo que su supervisor siempre estará virtualmente allí con usted.
Un supervisor in situ de EduProctor es una persona que ha recibido la capacitación y la certificación adecuadas para supervisar los exámenes ANAB-CFP de certificaciones de gerentes de alimentos de FMC en un lugar físico. Asegúrese de confirmar a su supervisor revisando su página oficial de EduProctor y su insignia de EduProctor.
Para convertirse en proctor con la certificación EduClasses for Food Managers, siga estos pasos:
Proceso de solicitud
Requisitos de certificación
Consideraciones clave
Acceda a compras masivas grupales
Procesamiento del examen grupal grupal
El candidato inicia sesión y procesa el código de acceso masivo del grupo
EduProctor in situ es una solución de supervisión en la que puede realizar su examen en un lugar designado con un supervisor en el lugar, ofreciendo una experiencia de realización de exámenes tradicional adaptada a la certificación FMC.
EduProctor™ On-Site Proctoring is a secure, in-person proctoring solution for the FMC® Food Managers Certification Exam. It allows candidates to take their exam at approved testing locations with a live proctor overseeing the session.
A trained and approved EduProctor™ administers the exam at an approved location. The proctor verifies each candidate’s identity, ensures compliance with testing rules, and submits the completed exam for official scoring.
Any candidate preparing for the FMC® Food Managers Certification Exam can use EduProctor™ On-Site Proctoring as long as they schedule their exam at an approved location.
You must bring:
Fees may vary depending on the proctoring location. Some testing centers may charge an additional fee for on-site proctoring services.
Results are typically available immediately after completing the exam. You will receive an email notification when your results are ready.
You can search for available EduProctor™ locations by visiting the FMC® website or contacting an FMC® representative for assistance.
Yes! Organizations interested in becoming an EduProctor™ On-Site testing location can apply through the Educlasses® website.
Go to www.EduClasses.org/eduproctor to learn more.
1. Identificación: Tenga a mano una identificación con fotografía válida emitida por el gobierno. El supervisor verificará su identidad antes de que comience el examen.
2. Espacio de examen:
3. Uso del baño: use el baño de antemano, ya que es posible que no se permita salir del área de pruebas durante el examen.
1. Reglas del Proctor:
2. Comportamiento del examen:
3. Horario del examen:
Los supervisores deben manejar los materiales del examen de forma segura, garantizar la conformidad del sitio de prueba, ubicar adecuadamente a los examinados, mantener la confidencialidad, seguir procedimientos estandarizados y garantizar la integridad del examen.
Las responsabilidades clave de un supervisor durante un examen incluyen:
Cuando un candidato a gerente de alimentos necesita tomar un descanso, el supervisor debe ocultar el examen tocando el botón "Ocultar examen". El cronómetro del examen continúa funcionando incluso cuando el examen está oculto
While not mandatory for students, many culinary programs require or recommend obtaining a food manager certification to enhance job readiness.
No. Any establishment preparing and serving food including Restaurants, food trucks, catering businesses, convenience stores and grocery stores must have a Certified Food Manager to comply with health regulations.
No. Debido a los requisitos de ANAB, los EduProctors no pueden supervisar el examen de Certificación de Gerentes de Alimentos de forma remota.
Solo Prometric ProProctor puede supervisar de forma remota el examen de Certificación de Gerentes de Alimentos.
Some certifications are nationally recognized or have reciprocity agreements between states. Check the requirements of the new state or with your certifying provider.
Yes, the FMC® Food Manager Certification course can be completed online through Remote Proctoring, allowing hotel and resort managers to conveniently earn their certification.
Yes. Certified Food Managers must keep their certification on-site for health inspections.
Yes. Food trucks must have at least one Certified Food Manager who has passed an ANAB-CFP Certified Food Manager exam.
Yes, large hotels and resorts that serve food to guests must have at least one certified food manager to oversee safe food handling practices. Lodges offering food services are also required to meet this certification standard.
Yes, school cafeterias must have at least one certified food manager to ensure food safety compliance.
¡Sí! Puede optar por comprar el examen FMC® como opción independiente o como parte de un paquete de capacitación y examen. La capacitación lo ayuda a prepararse para el examen con conocimientos esenciales sobre seguridad alimentaria.
Certificates can be verified easily:
Online at www.foodmanagerscertification.com/verify-certificate
By scanning the unique QR code printed on each FMC® certificate for instant validation
FMC® offers:
La Certificación de Gerentes de Alimentos ofrece cursos de capacitación para administradores de alimentos para ayudarlo a prepararse para el examen. La capacitación cubre principios, regulaciones y mejores prácticas de seguridad alimentaria para garantizar el éxito.
Algunos EduProctors también son instructores calificados en seguridad alimentaria que pueden ayudarlo con su capacitación como administrador de alimentos.
You typically need to complete a food safety training course from an accredited provider and pass a certification exam.
Renewal typically involves taking a shorter recertification course or exam before your current certification expires. Check with your certifying provider for specific renewal procedures.
FMC® Food Managers Certification is designed for individuals in managerial or supervisory roles who oversee food safety operations, while a food handler certificate is typically for employees handling food under supervision.
FMC® Food Managers Certification is designed for individuals in managerial or supervisory roles who oversee food safety operations, ensuring compliance with health regulations. In contrast, an FHC® Food Handler Classes certificate is typically required for food employees who handle food under supervision but do not have managerial responsibilities.
The duration of the course can vary, but many online courses can be completed at your own pace. The exam itself is usually a few hours long.
The validity period varies by jurisdiction and certifying body, but it's commonly 3 to 5 years. You'll need to recertify before it expires.
The cost varies depending on the provider and format (online vs. in-person) but generally ranges from $65 to $200.
Yes, FMC® Food Managers Certification is accredited and meets regulatory requirements for food safety manager certification in various states and jurisdictions.
Yes. California law requires at least one Certified Food Manager per food establishment to comply with health codes.
Yes, many accredited providers offer online food manager certification courses and exams. Ensure the online course and certification are accepted in your jurisdiction.
Sí, hay cursos de formación y exámenes en línea disponibles. EduClasses FMC ofrece una opción en línea con supervisión remota, lo que le permite completar su certificación desde su casa o su lugar de trabajo.
Having a certified food manager ensures your business is in compliance with state and local food safety regulations, reducing the risk of foodborne illnesses, improving staff training, and enhancing the overall reputation of your establishment.
CFPM significa Gerente Certificado de Protección de Alimentos, que es un candidato a gerente de alimentos que ha aprobado un examen de Gerente Certificado de Protección de Alimentos ANAB-CFP (Conferencia para la Protección de Alimentos), como el proporcionado por la Certificación de Gerentes de Alimentos FMC® de EduClasses®.
El examen FMC® CFPM es para nuevos candidatos a gerentes de alimentos o gerentes de alimentos dentro de los estados aceptados por ANAB-CFP que necesitan renovar su Certificación de Gerente de Protección de Alimentos.
Listo para empezar? Inscríbete Ahora
FMC® es la marca registrada de EduClasses® que significa Certificación de Gerentes de Alimentos.
CFPM significa Gerente Certificado de Protección de Alimentos, que es un candidato a gerente de alimentos que ha aprobado un examen de Gerente Certificado de Protección de Alimentos ANAB-CFP (Conferencia para la Protección de Alimentos), como el proporcionado por la Certificación de Gerentes de Alimentos FMC® de EduClasses®. El examen FMC® CFPM es para nuevos candidatos a gerentes de alimentos o gerentes de alimentos dentro de los estados aceptados por ANAB-CFP que necesitan renovar su Certificación de Gerente de Protección de Alimentos.
FMC® stands for Food Managers Certification. It is a nationally recognized certification program designed to assess the knowledge and competency of food managers in food safety principles.
Non-compliance can result in fines, citations, or even temporary closure by local health authorities.
If your certification expires, you may need to retake the full certification course and exam to become certified again. Your employer may also face penalties if they employ an uncertified manager where certification is required.
A food manager certification demonstrates that an individual has the knowledge and skills necessary to safely handle and prepare food in a commercial setting, reducing the risk of foodborne illnesses.
La diferencia entre Gerente Certificado de Alimentos y Certificación de Gerente de Alimentos o Gerente Certificado de Seguridad Alimentaria y Certificación de Gerente de Seguridad Alimentaria es que un certificado de Gerente Certificado de Alimentos (CFM) verifica que un administrador de alimentos individual tiene el conocimiento para proteger al público de enfermedades transmitidas por alimentos.
La Certificación de Gerente de Alimentos, también conocida como certificación de gerente de protección de alimentos o certificación de gerente de seguridad alimentaria o certificación de gerente de alimentos, demuestra que un gerente de alimentos tiene la capacitación para seguir las normas de seguridad alimentaria y ha aprobado un examen acreditado por ANAB-CFP como el Certificación FMC de Gerentes de Alimentos, www.foodmanagerscertification.com, ofertas.
No hay diferencia entre un Gerente Certificado de Alimentos, un Gerente Certificado de Protección de Alimentos o un Gerente Certificado de Seguridad Alimentaria. Todos los títulos representan la misma calificación que se asigna a una persona que aprueba el examen de Gerente Certificado de Protección de Alimentos ANAB-CFP CFPM.
Gerente de alimentos certificado por CFM, Gerente de protección de alimentos certificado por CFPM o Seguridad alimentaria certificada por CFSM (también Servicio) es una designación otorgada a personas que aprueban un examen supervisado de sus conocimientos sobre seguridad e higiene de los alimentos. Los estándares de seguridad alimentaria para la certificación son desarrollados por la Conferencia para la Protección de los Alimentos (CFP), un organismo deliberante nacional sobre seguridad alimentaria, y respaldados por la Administración de Alimentos y Medicamentos de los EE. UU. (FDA). Los exámenes son administrados por proveedores acreditados por CFP de ANAB (anteriormente ANSI) que cumplen con los estándares de CFP.
La certificación FMC Food Managers es un proveedor de exámenes de Gerente Certificado de Protección de Alimentos acreditado por ANAB-CFP..
A food handler card is typically for entry-level food service workers and covers basic food safety practices. A food manager certification is a more comprehensive certification for those in supervisory roles with greater responsibility for food safety management.
The FMC® Certified Food Manager Exam is a nationally recognized ANAB-CFP Accredited Certified Food Manager test that verifies a food manager’s knowledge of food safety and sanitation. It ensures compliance with health regulations across the U.S.
The FMC® Certified Food Manager Exam is a nationally recognized exam that assesses food safety knowledge. It ensures that food managers meet state and local health regulations for proper food handling.
The FMC® Food Manager Certification is a credential that demonstrates a food manager’s knowledge and skills in food safety. It is recognized by various health departments and organizations, ensuring that food businesses comply with state regulations for food safety.
La Certificación de Gerentes de Alimentos FMC® es una certificación acreditada de seguridad alimentaria requerida para los gerentes de servicios de alimentos en Alabama. Vela por el cumplimiento de la normativa de seguridad alimentaria en establecimientos como:
These courses generally cover topics like foodborne illnesses, time and temperature control, personal hygiene, cleaning and sanitizing, pest control, receiving and storing food, and food safety regulations.
El examen evalúa conocimientos sobre: ? Prevención de Enfermedades Transmitidas por Alimentos ? Higiene Personal y Salud de los Empleados ? Control de Temperatura y Almacenamiento ? Procedimientos de Saneamiento y Limpieza ? Control de Plagas y Mantenimiento de Instalaciones ? Cumplimiento normativo e inspecciones
Many ANAB-CFP accredited providers offer in-person and online courses. You can search online for "food managers certification near me" or "online food managers certification."
Many states, including California, Texas, Florida, Illinois, Georgia, North Carolina, New Mexico, Michigan and Pennsylvania, require at least one certified food manager per food establishment, including restaurants, bars, food trucks, catering services, hotels, grocery stores, and casinos.
Typically, individuals in management roles at restaurants, cafes, catering companies, grocery stores with food preparation areas, schools, hospitals, and other food service establishments need this certification.
Los administradores de alimentos certificados supervisan instalaciones como restaurantes, supermercados, empresas de catering, parrilladas, tiendas de conveniencia, camiones de comida y bares. Si vende o sirve alimentos en los EE. UU. u otros países, entonces debe obtener un certificado CFPM de Certificación de Gerentes de Alimentos de FMC.
Food establishments, including restaurants, bars, food trucks, catering services, hotels, resorts, grocery stores, convenience stores and casinos, are required to have at least one Certified Food Manager in most states.
Restaurant managers, chefs, foodservice supervisors, and anyone responsible for food safety in a commercial kitchen or food establishment should obtain FMC® Certified Food Manager certification to comply with health regulations.
Many health jurisdictions require food establishments to have at least one certified food manager on staff. It's also a valuable credential that shows your commitment to food safety and can improve job prospects.
Sí, puede encontrar más información sobre nuestro programa de seguridad alimentaria en las Clases para manipuladores de alimentos de FHC www.foodhandlerclasses.com.
Sí, puede encontrar más información sobre nuestros programas de Vendedor Responsable de Alcohol en Clases de Servidor de Vendedor de SSC sellerserverclasses.com.
Sí, puedes encontrar más información en CEC Cosmetology Edu Classes cosmetologyeduclasses.com sobre los programas de educación continua en cosmetología.
Yes. Resorts, hotels, casinos, and theme parks must have certified food protection managers in all food service areas.
This includes:
Yes. Any food-serving bar, grill, or BBQ restaurant in Alabama must have an FMC® Certified food manager to oversee food handling and safety procedures.
Yes. The FMC® Certification is recognized statewide, meeting the Alabama Department of Public Health (ADPH) food safety regulations for:
You can register for the FMC® Food Managers Certification Exam through EduClasses®, an ANAB-accredited program. Choose your preferred proctoring method and schedule your exam.
Food truck operators in Alabama are required to have at least one FMC® Certified food protection manager to comply with local health department regulations. This applies to:
The FMC® Food Managers Certification is valid for 5 years. You must renew it by retaking the exam before it expires to stay compliant.
Yes. The Alabama Department of Public Health (ADPH) requires that at least one certified food protection manager be on-site during food preparation in any establishment that serves food.
This applies to restaurants in Birmingham, Montgomery, Mobile, Huntsville, Gulf Shores, and other cities.
El Departamento de Salud Pública de Alabama (ADPH) requiere que una "persona a cargo" designada (PIC) con una certificación válida de un programa acreditado de seguridad alimentaria esté en las instalaciones durante todas las horas de funcionamiento. Obtenga más información sobre el Capítulo 420-3-22-.02 de las normas alimentarias del Departamento de Salud Pública de Alabama (ADPH).
Los establecimientos de Categoría Prioritaria 3 y 4 requieren certificación ANAB-CFP. Para convertirse en un administrador de alimentos certificado, las personas deben aprobar un examen de certificación de gerente de protección de alimentos de un proveedor aprobado por ANAB, como FMC® Food Managers Certification de EduClasses®.
Tenga en cuenta: Alabama reconoce el derecho de los departamentos de salud locales o de los funcionarios de salud a imponer reglas de seguridad alimentaria más estrictas. Consulte con su departamento de salud local para conocer cualquier requisito adicional de certificación y capacitación.
You can take the FMC® Exam through:
Yes, the FMC® Food Managers Certification meets Alaska’s food safety requirements for food establishments, including restaurants, grocery stores, hotels, and bars. However, local health authorities may have additional requirements.
El estado de Alaska, según 18 AAC 31.320-325, exige que los establecimientos de alimentos que sirven o preparan alimentos sin envolver o envasar tengan al menos un Gerente Certificado de Protección de Alimentos (CFPM) de tiempo completo que supervise las operaciones diarias. Alaska ofrece un período de gracia de 45 días para que los nuevos establecimientos contraten o reemplacen a los administradores de alimentos del CFPM.
Según el Programa de Saneamiento y Seguridad Alimentaria de la División de Salud del Estado de Alaska, "El Estado acepta la certificación obtenida mediante la finalización exitosa de cualquiera de los exámenes enumerados en el Directorio de Acreditación de la Conferencia ANSI para la Protección de Alimentos".
Los establecimientos en Anchorage que cuentan con permisos F002 o F003 también requieren CFPM según el Municipio de Anchorage (MOA). Para convertirse en un administrador de alimentos certificado, las personas deben aprobar un examen de certificación de gerente de protección de alimentos de un proveedor aprobado por ANAB, como FMC® Food Managers Certification de EduClasses®.
Tenga en cuenta: Alaska reconoce el derecho de los departamentos de salud locales a imponer sus propias normas de seguridad alimentaria. Consulte con su departamento de salud local para conocer cualquier requisito adicional de certificación y capacitación.
Yes. Alaska follows the FDA Food Code, which requires at least one Certified Food Protection Manager (CFPM) per food establishment. This applies to restaurants, fast food chains, bars, hotels, and grocery stores.
You can take the FMC® exam through three proctoring options:
Anchorage follows Municipality of Anchorage Health Department regulations, requiring at least one Certified Food Manager per food establishment, including BBQ restaurants, fine dining, fast food, and bars.
Yes. The Fairbanks North Star Borough Health Department mandates that all restaurants, grocery stores, and hotels have a Certified Food Manager on staff.
Yes. The City and Borough of Juneau Health Department enforces food safety regulations requiring at least one Certified Food Protection Manager for restaurants, bars, and resorts.
Yes. The Matanuska-Susitna Borough requires Certified Food Managers for all major food establishments, including fast food chains and BBQ restaurants.
Yes. The Ketchikan Gateway Borough Health Department requires grocery stores with prepared food sections, delis, and bakeries to have a Certified Food Manager.
Yes. BBQ establishments must have at least one Certified Food Protection Manager to oversee food safety.
Yes. Fast food restaurants, including McDonald’s, Subway, and local chains, must have a Certified Food Manager to comply with state health regulations.
Yes, bars that serve food must have a Certified Food Protection Manager to comply with food safety laws. Alcohol-only establishments may have different requirements.
Yes. Hotels, resorts, and lodges with food service operations must have at least one Certified Food Manager on duty.
Grocery stores with food prep areas (e.g., hot food sections, delis, bakeries, and seafood counters) must have a Certified Food Manager.
Yes. Theme parks, stadiums, and large event venues serving food must comply with Alaska Department of Environmental Conservation (DEC) requirements, which include Certified Food Managers.
Yes. The American Samoa Department of Health (ASDOH) requires food establishments that handle or prepare food for public consumption to follow recognized food safety guidelines, including the employment of a Certified Food Protection Manager (CFPM) in higher-risk food operations.
Según la Biblioteca Nacional de Agricultura del Departamento de Agricultura de EE. UU., "No se han informado datos sobre el estado del Código Alimentario en Samoa Americana". Le sugerimos que se comunique con el Departamento de Salud de Samoa Estadounidense (ASDOH) para conocer las regulaciones relacionadas con la Certificación de Gerente de Protección de Alimentos en su área.
Yes. FMC® is ANAB-CFP accredited, meeting U.S. and territorial requirements for food manager certification. It is recognized across American Samoa and accepted by public health authorities overseeing food safety and inspection.
To get certified:
Enroll in the FMC® training and/or certification exam.
Study with the optional online course (recommended).
Pass the FMC® exam with a score of 70% or higher.
Download your certificate instantly, valid for five years.
FMC® certification is available across the territory, including:
Pago Pago
Tafuna
Leone
Nu’uuli
Aua
Fagatogo
Mapusaga
Faga'alu
Vaitogi
Faleniu
FMC® is accepted in all villages and districts that enforce food safety compliance for licensed food businesses.
Yes. Mobile food vendors that cook or prepare meals must follow ASDOH regulations and have at least one Certified Food Protection Manager to maintain food safety standards.
Yes. Restaurants, fast food outlets, bars with food service, and grills are required to have a CFPM to meet inspection and licensing requirements.
Yes. Any hospitality venue or entertainment facility—such as resorts, beachfront lodges, casinos, horse racing or car tracks—that serves food must employ a certified food protection manager.
If they serve or prepare food on-site, such as in a deli or hot food counter, then certification is required. Retailers that only sell prepackaged items may not require certification but must comply with general food safety practices.
Yes. If hot food or ready-to-eat meals are served (e.g., popcorn with butter, pizza, or nachos), these venues must have a CFPM on staff.
Yes. Caterers who prepare, deliver, or serve food for events are required to have a certified food manager overseeing preparation and transportation practices.
Yes. K–12 schools and postsecondary culinary education programs that serve food or operate instructional kitchens must have at least one CFPM to ensure compliance and safety for students and staff.
American Samoa allows the limited sale of certain non-potentially hazardous foods prepared in home kitchens. While food manager certification is not mandatory for cottage food operators, FMC® food manager training is strongly recommended to promote safe production, labeling, and growth into commercial food service.
Yes. FMC® offers flexible exam options:
Online exam with remote proctoring
On-site testing using EduProctor™ (for group sessions or training partners)
In-person testing may be coordinated with approved FMC® partners
The FMC® certificate is valid for five years and is recognized in American Samoa, the U.S. mainland, and other U.S. territories.
ANAB-CFP accredited and nationally recognized
Online access for remote island communities
Mobile-friendly platform with instant certificate download
Trusted by foodservice workers in both urban and rural areas
Yes. Buffets and self-service food areas in casinos must have a Certified Food Protection Manager to oversee food handling, temperature controls, and sanitation.
Yes. The Maricopa County Environmental Services Department enforces food safety regulations that require at least one Certified Food Manager in fast food chains, BBQ restaurants, and bars.
Yes. If a casino bar serves appetizers, snacks, or full meals, it must have a Certified Food Manager overseeing food safety practices. Bars that serve only alcohol may have different regulations.
Yes. Hotels, resorts, and casinos with food service operations must have at least one Certified Food Manager on duty.
Yes. Theme parks, stadiums, and large event venues serving food must comply with Arizona Department of Health Services (ADHS) requirements, which include Certified Food Managers.
Yes. Arizona’s health regulations require all BBQ establishments to have at least one Certified Food Protection Manager overseeing food safety.
Yes. Fast food chains and quick-service restaurants inside Arizona casinos must comply with the same food manager certification requirements as standalone fast food establishments.
Yes. Casino hotels with room service, catering, or on-site restaurants must have at least one Certified Food Protection Manager to ensure compliance with food safety standards.
Yes. Arizona casinos with restaurants, buffets, bars, and food service operations must have at least one Certified Food Protection Manager (CFPM) to comply with state and county health regulations.
Yes. Fast food restaurants, including McDonald's, In-N-Out, and local chains, must have a Certified Food Manager to comply with state and county health regulations.
Yes. The Maricopa County Health Department requires grocery stores with prepared food sections, delis, and bakeries to have a Certified Food Manager on staff.
Yes. The Arizona Food Code follows FDA guidelines, requiring at least one Certified Food Protection Manager (CFPM) per food establishment. This applies to restaurants, fast food chains, BBQ joints, bars, hotels, and grocery stores.
Yes. Scottsdale, known for its luxury resorts and high-end dining, follows Maricopa County’s requirement for a Certified Food Protection Manager in all food service establishments.
Yes. Casinos with attached entertainment venues, concert halls, or event spaces that serve food must comply with Arizona’s food safety certification requirements, requiring a Certified Food Manager.
Tribal casinos operate under tribal health codes, which often align with Arizona state food safety regulations. Many tribal casinos voluntarily adopt FDA Food Code standards, requiring Certified Food Protection Managers.
Yes. The FMC® Food Managers Certification meets Arizona’s food safety requirements for casino dining establishments, including fine dining, buffets, fast food outlets, and bars within the casino.
Casino food service employees can take the FMC® Food Managers Certification Exam through:
Yes. The Pima County Health Department mandates that all restaurants, grocery stores, and hotels have a Certified Food Manager to ensure compliance with food safety regulations.
Yes, the FMC® Food Managers Certification meets Arizona’s food safety requirements for food establishments, including restaurants, bars, resorts, hotels, and grocery stores. However, some counties or cities may have additional requirements.
El estado de Arizona requiere que una "persona a cargo" designada (PIC) demuestre conocimientos sobre la prevención de enfermedades transmitidas por alimentos. Sin embargo, el condado de Maricopa requiere que al menos un Gerente Certificado de Protección de Alimentos (CFPM) esté presente o disponible electrónicamente durante la operación.
Para convertirse en Gerente Certificado de Protección de Alimentos, las personas deben aprobar un examen de certificación de gerente de protección de alimentos de un proveedor aprobado por ANAB, como la Certificación de Gerentes de Alimentos FMC® de EduClasses®.
Enlaces para más información:
Según la página de Certificación del Gerente de Protección de Alimentos del Condado de Coconino, Arizona:
El condado de Coconino exige que todos los establecimientos que sirven alimentos abiertos, lo que requiere control de tiempo y temperatura para la seguridad de los alimentos, tengan al menos un Gerente Certificado de Protección de Alimentos (CFPM) en su personal. El CFPM deberá estar físicamente presente durante el horario de operación. La certificación y capacitación CFPM es diferente a la Certificación estándar de Gerente de Alimentos.
"El Certificado CFPM deberá ser visible o de fácil acceso y conservarse en el establecimiento para las Inspecciones sanitarias.
El condado de Coconino ya no ofrece capacitación CFPM. Toda la capacitación CFPM se realiza a través de un programa acreditado por el Instituto Nacional Estadounidense de Estándares (ANSI).
La certificación FMC® Food Managers es un programa CFPM acreditado por ANAB-CFP (acreditado por ANSI), por lo tanto, es totalmente aceptado por el Departamento de Salud de Arizona del condado de Coconino.
Grocery stores with food prep areas (e.g., hot food sections, delis, bakeries, and sushi counters) must have a Certified Food Manager to ensure food safety compliance.
The Maricopa County Environmental Services Department requires at least one Certified Food Manager per food establishment, including fine dining, BBQ restaurants, bars, and hospitality venues.
Food safety in Arizona casinos is regulated by:
Yes, the FMC® Food Managers Certification meets Arkansas’ food safety requirements for restaurants, bars, resorts, hotels, grocery stores, and other food establishments. Some counties or cities may have additional local requirements.
Arkansas requiere que los establecimientos minoristas de alimentos tengan al menos un Gerente Certificado de Protección de Alimentos (CFPM).
Obtenga más información en Arkansas State Board of Health Rules Pertaining to Retail Food Establishments.
Según el Departamento de Salud de Arkansas (DOH), los establecimientos con bajo riesgo de enfermedades transmitidas por alimentos, como los establecimientos que solo ofrecen alimentos preenvasados comercialmente o aquellos que solo ofrecen alimentos sin control de tiempo/temperatura, están exentos de exigir un CFPM.
Para convertirse en un gerente certificado de protección de alimentos, las personas deben aprobar un examen de certificación de gerente de protección de alimentos de un proveedor aprobado por ANAB, como FMC® Food Managers Certification de EduClasses®.
Tenga en cuenta: Los departamentos de salud locales pueden tener reglas adicionales con respecto a los requisitos de certificación y capacitación.
Yes. The Arkansas Department of Health requires at least one Certified Food Protection Manager (CFPM) per food establishment, including restaurants, fast food outlets, BBQ joints, bars, and hotels.
You can take the FMC® exam through:
The Little Rock Environmental Health Department requires at least one Certified Food Manager in all restaurants, fast food outlets, bars, hotels, and grocery stores.
Yes. The Washington County Health Unit enforces food safety regulations, requiring all restaurants, cafes, and food establishments to have a Certified Food Protection Manager.
Yes. Hot Springs, known for its resorts, hotels, and casino dining, requires a Certified Food Manager for all food service operations, including fine dining, buffets, and poolside food areas.
Yes. The Sebastian County Health Unit mandates at least one Certified Food Manager per food service establishment, including fast food, BBQ joints, and bars.
Yes. The Craighead County Health Department requires grocery stores with prepared food sections, delis, and bakeries to have a Certified Food Protection Manager.
Yes. Arkansas is known for BBQ restaurants, and state health regulations require all food establishments, including BBQ spots, to have at least one Certified Food Manager.
Yes. Fast food chains like McDonald's, Chick-fil-A, and Whataburger, as well as local fast food restaurants, must have a Certified Food Manager on staff.
Yes, if the bar serves food. Bars offering snacks, appetizers, or full meals must have a Certified Food Protection Manager. Bars that serve only alcohol may have different requirements.
Yes. Hotels, resorts, and casino properties with restaurants, room service, or catering services must have at least one Certified Food Manager to oversee food safety.
Grocery stores with deli counters, bakeries, and hot food sections must have a Certified Food Manager to comply with Arkansas food safety regulations.
Yes. Theme parks, stadiums, and event venues that serve food must comply with Arkansas Department of Health regulations, which require a Certified Food Manager.
Yes. Casinos with restaurants, buffets, or bars serving food must have a Certified Food Protection Manager on staff.
Yes. The FMC® Food Managers Certification is recognized for casino dining establishments, including fine dining, buffets, fast food outlets, and bars.
Yes. If a casino bar offers appetizers, snacks, or full meals, it must have a Certified Food Protection Manager overseeing food safety.
Yes. Casino hotels offering room service, catering, or on-site dining must have at least one Certified Food Manager to ensure food safety compliance.
Casino food service employees can obtain their FMC® Food Managers Certification through:
Food safety in Arkansas casinos is regulated by:
Los Angeles, San Francisco, and San Diego may have extra health regulations. Always check with the local health department for compliance details.
Los Angeles, San Francisco, and San Diego may require extra health permits, so check with local health departments concerning Certified Food Manager exam requirements.
Yes, the FMC Certified Food Manager exam is available via ProProctor Remote Proctoring, allowing candidates to take it from home.
Yes. Food trucks, like restaurants, must have a certified food manager who has passed an ANAB-CFP accredited Certified Food Manager exam to comply with California food safety laws.
Yes. The California Health and Safety Code requires at least one Certified Food Manager per food establishment.
To obtain your California Food Manager Certification, you must:
You can register online through the FMC® official website, where you’ll have the option to choose between:
To renew your certification, you must retake and pass the FMC® Food Managers Certification Exam before your current certification expires.
The FMC Food Managers Certification is valid for five years in California. After expiration, you will need to retake the exam to remain certified.
The pricing for the FMC® Food Managers Certification Exam is as follows:
Additionally, bulk orders receive 10% off the exam and training, but this discount does not apply to proctoring fees.
Yes, California state law requires at least one Certified Food Protection Manager (CFPM) per food establishment. Cities such as Los Angeles, San Diego, San Francisco, Sacramento, and San Jose strictly enforce these requirements to ensure food safety compliance.
Yes, the FMC® Food Managers Certification Exam meets California’s food manager certification requirements. California food establishments are required to have at least one Certified Food Protection Manager (CFPM) on staff, and FMC® is an accredited exam that fulfills this requirement.
En California, las instalaciones alimentarias que preparan, manipulan o sirven alimentos potencialmente peligrosos no envasados, excepto las instalaciones alimentarias temporales, deberán tener un propietario o empleado que haya aprobado con éxito un examen de certificación de seguridad alimentaria aprobado y acreditado como se especifica en las Secciones 113947.2 y 113947.3. del CA Health & Safety Code §113947.
No es necesario que el propietario o gerente esté presente en el establecimiento de alimentos durante todas las horas de funcionamiento. California permite 60 días para que los nuevos propietarios o administradores de alimentos obtengan la certificación CFPM.
Los requisitos de seguridad alimentaria de California relacionados con los exámenes y la capacitación de Gerentes Certificados de Alimentos junto con la capacitación de la Tarjeta de Manipulador de Alimentos son muy explícitos dentro del Código Alimentario de California en el sentido de que requieren que las organizaciones que brindan la capacitación sean organizaciones acreditadas por ANAB (anteriormente ANSI) según el Programa de Seguridad Alimentaria de California y Página de alimentos al por menor y el pdf sobre seguridad de los alimentos al por menor de California Programa de seguridad alimentaria y página de venta minorista de alimentos, y el California Retail Food Safety pdf .
a Certificación de Gerentes de Alimentos FMC at www.FoodManagersCertification.com/California es un programa acreditado por ANAB-CFP (anteriormente ANSI) que capacita a los gerentes de alimentos existentes y a los nuevos gerentes de alimentos con objetivos de comportamiento y aprendizaje de gerentes de seguridad alimentaria adecuados para convertirse en un Gerente de Alimentos Certificado. Una vez que el Gerente de Alimentos apruebe el examen de Certificación de Gerentes de Alimentos supervisado por FMC, se convertirá en Gerente de Alimentos Certificado dentro del estado de California. De hecho, el certificado FMC Food Managers Certiication Certified Food Manager del Certified Food Manager será reconocido en todo el país.
El certificado de Certified Food Manager emitido es válido por 5 años y es totalmente aceptado en el estado de California, los Estados Unidos y sus territorios.
Con respecto al programa de Tarjeta de Manipulador de Alimentos que el código de la FDA de California exige que también sea proporcionado por un emisor de certificado de manipulador de alimentos acreditado por ANAB, FHC Food Handler Classes, www.FoodHandlerClasses.com/California también lo cubre. Las clases de manipulación de alimentos de FHC para California son un programa de capacitación para manipuladores de alimentos acreditado por ANAB y un emisor de certificados.
"El Proyecto de Ley No. 602 del Senado de California requiere que las instalaciones de alimentos, excepto las instalaciones de alimentos temporales, tengan un propietario o empleado que haya aprobado con éxito un examen de certificación de seguridad alimentaria aprobado y acreditado por una organización acreditada de certificación de gerentes de protección de alimentos, excepto lo especificado." ¿Qué es un certificado de Gerente Certificado de Protección de Alimentos (CFPM)?? "Se requiere un certificado de Gerente Certificado de Protección de Alimentos (CFPM) para el propietario o empleado de una instalación de alimentos que prepara, manipula o sirve alimentos potencialmente peligrosos no empaquetados.
Habrá al menos una persona CFPM en cada instalación de alimentos. El certificado CFPM se obtiene después de asistir a un curso de formación en seguridad alimentaria y aprobar un examen de una organización acreditada. Puede encontrar una lista de organizaciones acreditadas en www.ansi.org"
La certificación FMC® Food Managers es un programa CFPM acreditado por ANAB-CFP (acreditado por ANSI), por lo tanto, es totalmente aceptado por el Departamento de Salud de California del condado de Los Ángeles
You can take the FMC® Certified Food Manager exam at approved test centers, through remote proctoring, or via on-site proctoring at your business location. Some options include:
EduProctor On-site proctors are available in California
Yes, casinos offering food services must comply with Colorado food safety regulations, which typically require at least one certified food manager.
Yes, many cities, including Denver and Colorado Springs, require mobile food vendors to have a certified food manager to meet health and safety regulations.
Yes, grocery stores that prepare or handle ready-to-eat food, such as delis and bakeries, must have at least one certified food manager on staff.
Yes, resorts and lodges serving food must follow local and state food safety regulations, requiring at least one certified food manager on staff.
Yes, the Denver Department of Public Health & Environment (DDPHE) requires at least one certified food manager per restaurant, bar, or grill to ensure food safety compliance.
Yes, the FMC® certification meets ANAB (formerly ANSI) food safety standards, making it valid in Colorado for regulatory compliance.
Food truck operators can take the FMC® Food Managers Certification Exam online with remote proctoring or at an approved test center.
Certification ensures compliance with health regulations, improves food safety knowledge, reduces health code violations, and enhances customer trust.
Food Manager Certification typically needs renewal every five years, but local health departments may have additional requirements.
Yes, many counties and cities in Colorado require at least one certified food protection manager per establishment. Certification requirements may vary depending on local health department regulations.
El estado de Colorado requiere que al menos un empleado con autoridad sobre la preparación y el servicio de alimentos sea un Gerente Certificado de Protección de Alimentos (CFPM) según el Departamento de Salud Pública y Medio Ambiente de Colorado (CDPHE) según 6 CCR 1010-2 (§ 2-102.12). Ciertos tipos de establecimientos pueden estar exentos por parte del CDPHE si existe un riesgo mínimo de causar enfermedades transmitidas por alimentos.
Colorado requiere que los administradores de alimentos tomen y aprueben un programa acreditado por ANAB-CFP para convertirse en Gerente Certificado de Protección de Alimentos (CFPM). Para convertirse en un gerente certificado de protección de alimentos, las personas deben aprobar un examen de certificación de gerente de protección de alimentos de un proveedor aprobado por ANAB, como FMC® Food Managers Certification de EduClasses®.
Asegúrese siempre de consultar con su departamento de salud local para conocer cualquier requisito adicional de capacitación y certificación.
Recursos:
You can take the FMC® exam online with ProProctor Remote Proctoring, at a Prometric Test Center, or through an EduProctor™ On-Site Proctor if available.
Denver, Colorado Springs, Aurora, Fort Collins, and Boulder have food safety regulations that often require at least one certified food manager on staff. Local health departments enforce these requirements.
No, food safety regulations are the same as other food service establishments in Connecticut. However, because casinos typically have large kitchens and higher-volume food service, additional oversight and management may be required.
While state law requires food establishments to have certified food managers, specific cities like Hartford, New Haven, Bridgeport, Stamford, and Waterbury may have additional requirements. It’s essential to consult the local health department for the most accurate information.
Catering businesses must ensure their staff is trained in food safety, with at least one certified food manager present during preparation, handling, and delivery of food.
Yes, food operations within casinos, such as restaurants, buffets, and bars, must have a certified food manager. Given the large scale and number of food services in casinos, having a certified food manager is critical to ensuring compliance with health and safety regulations.
Yes, food trucks in Connecticut must have a certified food manager on staff, as they are subject to the same food safety regulations as brick-and-mortar establishments.
Yes, grocery stores that have deli counters, prepared foods, or hot food bars must have a certified food manager on site to ensure the safety of food handling and preparation.
Yes, all restaurants and bars in Connecticut must have at least one certified food manager, particularly in larger operations or when preparing and serving complex meals. Certification is often required to meet local health department regulations.
The FMC® Food Manager Certification is valid for five years. After five years, you will need to retake the exam to renew your certification.
Yes, the FMC® Food Manager Certification is recognized by the Connecticut Department of Public Health and is accepted by health inspectors across the state.
Connecticut Department of Public Health requiere que ciertos establecimientos de alimentos tengan al menos un Operador de Alimentos Calificado (QFO) en un puesto de supervisión en el sitio. El QFO debe demostrar conocimiento sobre la manipulación segura de alimentos al aprobar un programa de Gerente Certificado de Protección de Alimentos (CFPM) acreditado por ANAB-CFP.
Según la página del Departamento de Educación y Capacitación para la Salud de Connecticut, aceptan todos los programas de Gerente Certificado de Protección de Alimentos Acreditado por ANAB-CFP.
Consulte las normas de seguridad alimentaria de Connecticut para obtener más información.
Para convertirse en un gerente certificado de protección de alimentos, las personas deben aprobar un examen de certificación de gerente de protección de alimentos de un proveedor aprobado por ANAB-CFP, como la Certificación de Gerentes de Alimentos FMC® de EduClasses®.
Asegúrese de consultar siempre con su departamento de salud local para conocer cualquier requisito de certificación adicional.
El Departamento de Salud de Bridgeport de Connecticut exige que todos los establecimientos de servicios de alimentos tengan al menos un gerente certificado de protección de alimentos en su personal. Los requisitos estatales para convertirse en un administrador certificado de protección de alimentos en Connecticut incluyen:
La certificación FMC® Food Managers está marcada como proveedor de exámenes aprobado en la lista de proveedores de exámenes aprobados por el Departamento de Salud de Bridgeport.
If you fail the exam, you are allowed to retake it within a designated period. In Connecticut, most certification programs allow one or two retake opportunities, often within a year of the initial exam date.
For specific information regarding food safety regulations, reach out to the local health department or visit the official Connecticut Department of Public Health website. Many cities also have their own health codes available online.
The FMC® exam can be taken at authorized Prometric test centers and with EduProctor On-site Proctors across Connecticut, and you can also opt for online proctoring services through approved providers.
In Connecticut, food establishments that serve the public, including restaurants, bars, food trucks, catering services, and hotels, are required by local health departments to have at least one certified food manager on staff. Check your municipality's regulations for specific requirements.
Yes, any facility serving food, including casinos, resorts, and lodges, must comply with Delaware food safety regulations and have a certified food manager on staff.
Yes, food service locations in theme parks and movie theaters must comply with the Delaware Food Code and employ at least one certified food manager.
While all major cities follow state requirements, some municipalities may have additional health department regulations or stricter food safety enforcement. Check with the local health department for any specific requirements.
Yes, Delaware allows online proctored exams, provided they meet ANSI/ANAB accreditation requirements.
Yes, all food service establishments, including bars and grills serving food, must have at least one certified food manager on duty during operating hours.
Yes, catering businesses must have at least one CFPM on staff to oversee food safety procedures.
If the store prepares or serves food (such as a deli or hot food counter), at least one certified food manager must be present.
Yes, Delaware requires at least one Certified Food Protection Manager (CFPM) on duty at all times in food establishments. The certification must be obtained through an ANSI/ANAB-accredited program like FMC®.
You must pass the FMC® Food Managers Certification Exam, which is available online with remote proctoring or at an approved test center.
The certification is valid for five years from the date of issuance. Recertification requires passing an approved food safety exam.
Sí, la certificación FMC® Food Managers está totalmente aceptada y aprobada en Delaware por la División de Salud Pública de Servicios Sociales y de Salud de Delaware.
Siga este enlace para obtener más información, dhss.delaware.gov/dhss/dph/hsp/files/ofpcfpm.pdf
El estado de Delaware exige que los establecimientos de alto riesgo tengan al menos un Gerente de Protección de Alimentos Certificado (CFPM) en las instalaciones durante todas las horas de funcionamiento según el Código de Alimentos de Delaware § 2-102.12 y § 2-102.20.
Los establecimientos de alimentos permitidos que tienen una categoría de riesgo de muy bajo, bajo o medio pueden calificar para una variación de la División de Salud Pública de Delaware (DPH) con respecto a los Gerentes Certificados de Protección de Alimentos y se evalúan caso por caso.
Para convertirse en Gerente Certificado de Protección de Alimentos (CFPM), las personas deben aprobar un examen de certificación acreditado por ANAB-CFP de un proveedor aprobado por ANAB, como FMC® Food Managers Certification de EduClasses®.
You can verify your certification through the FMC® Verification page.
Yes, Florida allows candidates to take the Certified Food Manager Exam remotely through ProProctor.
Yes, catering businesses must employ at least one Certified Food Manager who has passed a Certified Food Manager exam to oversee food safety.
Yes. Catering businesses must have at least one Certified Food Manager who has passed the Certified Food Manager Exam.
Yes. Any grocery store with prepared food sections, hot bars, or delis must have a Certified Food Manager who has taken the exam.
Yes. Any grocery store with prepared food sections, delis, or hot bars must have a Certified Food Manager.
No, you don't need to be a Florida resident to get certified in Florida, but the certification is particularly useful if you're working or plan to work in Florida's food service industry.
Yes. Florida's Department of Business & Professional Regulation (DBPR) requires food establishments to have a Certified Food Manager.
You can get certified by completing a food manager training course followed by passing an accredited certification exam. FMC offers both training and the proctored ANAB-CFP exam, which can be taken online with a remote proctor, at a Prometric Test Center or by an official EduProctor.
FMC® offers comprehensive food manager training courses designed to help you pass the FMC® exam. The training covers food safety principles, regulations, hazard analysis, and best practices specific to Florida’s food service industry.
To become a Certified Food Manager in Florida, you must:
Para convertirse en un gerente de seguridad alimentaria certificado que cumpla con los requisitos del Departamento de Salud de Florida, las personas deben aprobar con éxito un examen de certificación de Gerente de seguridad alimentaria administrado por cualquier proveedor de pruebas de certificación de Gerente de seguridad alimentaria aprobado por ANAB-CFP.
La certificación FMC Food Managers, www.foodmanagerscertification.com, es un proveedor de pruebas de certificación de gerente de seguridad alimentaria aprobado por ANAB-CFP.
Inscríbete ahora en www.foodmanagerscertification.com/florida.
To renew your certification, you must retake and pass the FMC® Food Managers Certification Exam before your certification expires. FMC® also offers refresher training courses to help you stay updated on the latest food safety practices.
The FMC® Food Managers Certification is valid for five years in Florida. After this period, you must retake and pass the exam to maintain certification.
The exam pricing is as follows:
Additionally, bulk orders receive 10% off the exam and training packages (proctoring fees are excluded from this discount).
Sí, la certificación EduClasses FMC Food Managers es totalmente aceptada en Florida.
Según la lista aceptada de Certificación de Gerentes de Alimentos Saludables de Florida, FMC se muestra como "DSBWorldWide, Inc. (DBA EduClasses)" con un enlace a nuestro directorio ANAB-CFP (anteriormente ANSI-CFP.
Según la lista de Certificación de Gerente de Servicios de Alimentos del Departamento de Regulaciones y Negocios de Florida, Hoteles y Restaurantes, a FMC se le muestra la Certificación de Gerentes de Alimentos EduClasses® FMC®.
Sí, la Certificación de Gerentes de Alimentos de FMC es un proveedor reconocido de capacitación en Certificación de Gerentes de Alimentos por parte de la Junta de Acreditación de Salud Pública de Florida Health..
Florida Health tiene nuestro FMC en la lista mostrando el nombre de nuestro directorio ANAB-CFP, que es DSBWorldWide, Inc (DBA: EduClasses®) y vinculando a EduClasses.org.
Sí, la Certificación de Gerentes de Alimentos de FMC es un proveedor reconocido de pruebas de certificación de Gerentes de Alimentos según la página de CERTIFICACIÓN DE GERENTES DE SERVICIOS DE ALIMENTOS DE HOTELES Y RESTAURANTES DBPR de Florida que se encuentra en www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/.
Yes, Florida state law mandates that all food service establishments have at least one Certified Food Manager on staff. This applies across all counties and cities, including Miami, Tampa, Orlando, Jacksonville, Fort Lauderdale, and Tallahassee.
Yes. Florida's Department of Business & Professional Regulation (DBPR) requires at least one Certified Food Manager per food establishment.
Yes, the FMC® Food Managers Certification Exam is fully compliant with Florida state regulations. Florida requires that all food establishments have at least one Certified Food Manager (CFM) on staff, and the FMC® exam meets this requirement.
Según la Regla 64E-11.012 del Código Administrativo de Florida, los gerentes que supervisan el almacenamiento, la preparación, la exhibición y el servicio de alimentos al público deben obtener una certificación dentro de los 30 días posteriores al inicio del empleo.
Para convertirse en un administrador de alimentos certificado, las personas deben aprobar un examen de certificación de gerente de protección de alimentos administrado por un proveedor aprobado por el Departamento de Salud de Florida, como la Certificación de Gerentes de Alimentos FMC® de EduClasses®. Si bien no es obligatorio por ley, es recomendable realizar un curso de capacitación para gerentes de alimentos para mejorar la preparación para el examen.
Para establecimientos con tres o más empleados que participan simultáneamente en la manipulación de alimentos o que atienden a una población altamente susceptible, al menos un gerente certificado debe estar en el lugar en todo momento. Otros establecimientos requieren solo un gerente certificado responsable de todas las horas de funcionamiento, aunque no necesariamente presente físicamente.
Ciertos establecimientos, incluidos bares, salones, organizaciones cívicas, teatros y escuelas donde los servicios de alimentos son administrados por empleados de la escuela, están exentos de las obligaciones de certificación de gerente.
In cities like Miami, Orlando, and Tampa, there's a high demand for certified food managers due to the large number of restaurants, hotels, and event venues. Certification can significantly enhance your employment opportunities.
Las organizaciones en Florida que aprueban los programas de Gerente Certificado de Seguridad Alimentaria son:
Bring your ID, confirmation of your test appointment, and any materials allowed by the testing center. Online proctoring might have different requirements, like a clear desk space and a working webcam.
Prometric Test Centers are located in major Florida cities including Miami, Orlando, Tampa, Jacksonville, and Fort Lauderdale. They offer a professional environment for taking your FMC exam.
You can take the exam through several convenient options:
Proctoring for the FMC is facilitated by Prometric Test Centers, ProProctor Remote, and EduProctor On-site proctor solution. These services ensure the integrity of the certification process whether you're testing in-person or online.
Florida law requires every food service establishment to have at least one certified food manager on duty during all hours of operation. This certification is valid statewide and in many cases, nationally recognized.
Yes, any facility serving food, including casinos, resorts, and lodges, must comply with Georgia food safety regulations and have a certified food manager on staff.
Yes, food service locations in theme parks and movie theaters must comply with Georgia Food Code regulations and employ at least one certified food manager.
While all major cities follow state regulations, some counties or municipalities may have additional food safety requirements or enforcement policies. It's best to check with local health departments for any specific rules.
Yes, Georgia allows online proctored exams, provided they meet ANSI/ANAB accreditation requirements.
If the store prepares or serves food (such as a deli, bakery, or hot food counter), at least one certified food manager must be present.
Yes, Georgia requires at least one Certified Food Protection Manager (CFPM) to be on duty at all times in food establishments. Certification must be obtained through an ANSI/ANAB-accredited program like FMC®.
El estado de Georgia requiere que los establecimientos de servicios de alimentos que sirven alimentos potencialmente peligrosos empleen al menos una persona con responsabilidades de supervisión para que sea un Gerente Certificado de Protección de Alimentos (CFPM, por sus siglas en inglés) según lo exige el Departamento de Agricultura de Georgia en 40-7-1-.03( 3) del Reglamento de Ventas Minoristas de Alimentos del Departamento.
Los Gerentes Certificados de Protección de Alimentos deben ser designados para un establecimiento de servicio de alimentos únicamente y son responsables de designar a otra persona para que sea la persona a cargo cuando no esté en las instalaciones.
Para convertirse en CFPM, debe demostrar dominio de la información requerida a través de la aprobación de una prueba que forma parte de un programa acreditado que cumple con los estándares nacionales para organizaciones que certifican individuos, como la Conferencia del Instituto Nacional Estadounidense de Estándares para la Protección de Alimentos (ANAB-CFP), aprobada por proveedor Certificación FMC® Food Managers por EduClasses®.
You can verify your certification through the FMC® at www.foodmanagerscertification.com/verify-certificate
Yes. The Guam Department of Public Health and Social Services (DPHSS) requires many food establishments—especially those handling potentially hazardous foods—to have at least one Certified Food Protection Manager (CFPM) on staff. Certification ensures proper food safety oversight and compliance with local health regulations.
Guam adoptó el Código Alimentario de la FDA de 2005. El Código Alimentario de la FDA de 2005 establece:
"Con base en los RIESGOS inherentes a la operación de ALIMENTOS, durante las inspecciones y previa solicitud el RESPONSABLE deberá demostrar a la AUTORIDAD REGULADORA conocimiento de la prevención de enfermedades transmitidas por alimentos, aplicación de los principios de Análisis de PELIGROS y PUNTOS CRÍTICOS DE CONTROL, y los requisitos de este Código. El RESPONSABLE deberá demostrar este conocimiento mediante: (A) Cumplir con este Código al no tener violaciones de ARTÍCULOS CRÍTICOS durante la inspección actual;
(B) Ser un gerente certificado de protección de ALIMENTOS que haya demostrado dominio de la información requerida al aprobar una prueba que sea parte de un PROGRAMA ACREDITADO; o
(C) Responder correctamente a las preguntas del inspector en relación con la operación de ALIMENTOS específica."
Certificación de gerentes de alimentos FMC® FoodManagersCertification.com es un programa acreditado por ANSI-CFP (ANAB-CFP) para la certificación de gerentes de protección de alimentos.
Yes. FMC® is ANAB-CFP accredited, which meets the food manager certification requirements in Guam. FMC® is accepted by DPHSS and recognized throughout the island for restaurants, food trucks, caterers, and more.
To become certified:
Register for the FMC® training and/or exam.
Complete the self-paced online training (optional but recommended).
Pass the FMC® exam with a 70% or higher score.
Download your official certificate, valid for five years.
FMC® is available island-wide, including:
Hagåtña (capital)
Dededo
Tamuning
Yigo
Mangilao
Barrigada
Agat
Chalan Pago-Ordot
Santa Rita
Inarajan
Whether you operate in a resort village, commercial district, or coastal community, FMC® certification is fully valid in Guam.
Yes. Food trucks that prepare, cook, or serve food to the public must have a Certified Food Protection Manager on staff. This is reviewed during inspection and license renewal by DPHSS.
Yes. Any facility that prepares and serves food—including full-service restaurants, lounges, cafes, and bars with menus—must have at least one CFPM to ensure safe food handling and compliance.
Yes. Food and beverage services in hotels, beach resorts, casinos, horse racing tracks, and car racing venues must comply with DPHSS food safety regulations, including food manager certification.
Only if food is prepared or served on-site. If the business offers deli items, hot meals, or grab-and-go service, a certified food manager is required. Retail-only stores that sell prepackaged food may not need certification.
Yes. Concession stands or dining areas at entertainment venues like theaters or theme parks serving hot or ready-to-eat food must have a certified food manager overseeing safety protocols.
Yes. All catering businesses that cook, prepare, or deliver food for events or institutions must comply with DPHSS food safety requirements, which includes having a CFPM on staff.
Yes. Schools, universities, and culinary training programs that operate kitchens or serve food must employ at least one certified food manager to maintain safe food practices and meet inspection standards.
Guam allows certain home-based food sales under local food safety exemptions. While certification is not required for non-potentially hazardous cottage foods, FMC® training is highly recommended for producers who wish to promote safe handling, accurate labeling, and professional quality.
Yes. FMC® offers several flexible options:
On-site proctoring with EduProctor™ for organizations or groups
Prometric testing centers, if available
FMC® certification is valid for five years and is accepted across Guam, the mainland U.S., and other U.S. territories.
ANAB-CFP accredited
Fully online, mobile-friendly training and exams
Instant digital certificate access with secure QR code verification
Trusted by local food trucks, restaurants, resorts, and schools
Hawaii accepts certification from ANAB-CFP approved providers, such as FMC® Food Managers Certification by EduClasses®
El estado de Hawái exige que la persona a cargo de un establecimiento de alimentos demuestre conocimientos básicos sobre seguridad alimentaria completando con éxito un programa de seguridad alimentaria aprobado por el departamento según las Reglas Administrativas de Hawái (HAR) § 11-50-20(c). Esto incluye el programa del Instituto Nacional Estadounidense de Estándares (ANAB-CFP).
Para convertirse en Gerente Certificado de Protección de Alimentos (CFPM), las personas deben aprobar un examen de certificación de gerente de protección de alimentos de un proveedor aprobado por ANAB, como la Certificación de Gerentes de Alimentos FMC® de EduClasses®.
The certification is valid for 5 years.
Idaho exige que los establecimientos de alimentos tengan al menos un Gerente de Protección de Alimentos Certificado (CFPM) para cualquier establecimiento con un alto riesgo de enfermedades transmitidas por alimentos. No es necesario que este gerente esté en las instalaciones durante todo el horario de atención. El CFPM es responsable de la capacitación en seguridad alimentaria y debe designar un responsable (PIC) que estará presente durante todos los turnos.
Para convertirse en Gerente Certificado de Protección de Alimentos (CFPM), las personas deben aprobar un examen de certificación de gerente de protección de alimentos ANAB-CFP de un proveedor aprobado por ANAB, como la Certificación de Gerentes de Alimentos FMC® de EduClasses®.
Yes, Idaho requires at least one Certified Food Protection Manager (CFPM) in food establishments, as mandated by the FDA Food Code. Certification must be obtained through an accredited program, such as FMC®.
FMC® Food Managers Certification is typically valid for five years. Renewal requires passing a new certification exam.
To get certified, you must:
Businesses may face fines, penalties, or license suspension until they meet certification requirements.
You can verify your certification online at www.FoodManagersCertification.com/verify-certificate.
No, only one Certified Food Protection Manager (CFPM) is required per establishment, but training all staff is highly recommended to ensure food safety compliance.
Only one CFPM per location is required, but training for all food handlers is encouraged to prevent foodborne illness outbreaks.
Yes, food establishments at Iowa’s horse racing tracks must follow state food safety laws, including having a certified food manager.
Yes, catering businesses are required to have at least one CFPM to ensure compliance with Iowa food safety laws.
While not mandatory, culinary programs often require food manager certification for instructors and encourage students to obtain certification as part of their coursework.
Yes, food trucks and mobile food vendors must have a Certified Food Protection Manager to comply with Iowa’s food safety laws.
If the store prepares and serves food (e.g., hot deli items, salads, or fresh-made sandwiches), it must have a Certified Food Protection Manager.
If they have food service operations (e.g., buffets, restaurants, or catering services), they must have at least one CFPM on staff.
Yes, Iowa law requires at least one CFPM per restaurant, bar, or grill to oversee food safety operations.
Yes, public and private schools with food service operations must have a CFPM to oversee meal preparation and food safety.
Yes, Iowa has adopted the 2017 FDA Food Code, requiring at least one Certified Food Protection Manager (CFPM) per establishment. This individual must be certified through an ANAB-CFP accredited program like FMC®.
Follow these steps:
During routine health inspections, the Iowa Department of Inspections, Appeals & Licensing (DIAL) will verify that an establishment has at least one Certified Food Protection Manager on staff. Failure to comply may result in violations, fines, or closure orders.
The exam takes approximately 90 minutes to complete.
Certification is valid for five years from the date of issuance. Renewal requires passing the FMC® exam again.
Sí, la certificación FMC Food Managers está aprobada para la capacitación de Certified Food Protection Manager (CFPM) dentro del estado de Iowa.
Según la página web de apelación del Departamento de Inspecciones de Iowa, "El Código de Alimentos de la FDA 2-102.12 requiere que la persona a cargo de un establecimiento de alimentos sea un gerente de protección de alimentos certificado (CFPM) que haya demostrado competencia en la información requerida al aprobar una prueba que es parte de un programa acreditado. sitio web,"
"Capacitación de gerente certificado de protección de alimentos (CFPM) acreditado por ANSI", ahora los programas de gerente certificado de protección de alimentos acreditados por ANAB-CFP son programas acreditados. FMC es un examen de Gerente Certificado de Protección de Alimentos acreditado por ANAB-CFP.
El Departamento de Inspecciones, Apelaciones y Licencias ha indicado que no actualizarán su lista de Gerentes Certificados de Protección de Alimentos en ningún momento en el futuro previsible, pero FMC es un proveedor de exámenes de Gestión Certificado de Protección de Alimentos aprobado e Iowa ha confirmado con EduClasses que FMC está aprobado.
Si necesita más confirmación de nuestra aprobación de capacitación de Gerente Certificado de Procción de Alimentos dentro de Iowa, comuníquese con las siguientes personas y ellos confirmarán que la Certificación FMC Food Managers está aprobada para nuestro programa para proporcionar exámenes de Gerente Certificado de Alimentos para certificaciones CFPM:
Departamento de Inspecciones, Apelaciones y Licencias de Iowa, Seguridad Alimentaria y Licencias
Línea principal: 515.725.5342
Correo electrónico: fcs-licensing@dia.iowa.gov
Yes, Iowa requires at least one Certified Food Protection Manager (CFPM) per food establishment in accordance with the FDA Food Code and Iowa Department of Inspections, Appeals & Licensing (DIAL) regulations. The FMC® Food Managers Certification is an ANAB-CFP accredited exam that meets Iowa’s requirements.
El estado de Iowa exige que los establecimientos de alimentos tengan al menos un Gerente de Protección de Alimentos Certificado (CFPM) según IAC § 31.1(2).
Para convertirse en un Gerente Certificado de Protección de Alimentos, debe completar con éxito un examen aprobado por ANAB-CFP de un proveedor acreditado de ANAB, como la Certificación de Gerentes de Alimentos FMC® de EduClasses®. Asegúrese siempre de consultar con su departamento de salud local para conocer cualquier requisito adicional de capacitación y certificación.
Failure to comply with Iowa’s food safety manager certification requirements can lead to:
The exam can be taken through the following options:
The following food establishments must have at least one certified food manager:
Illinois reconoce todos los programas de certificación de Gerente Certificado de Protección de Alimentos Acreditado por ANAB (ANSI por Illinois) según su página de Gerente Certificado de Protección de Alimentos (CFPM).
En Illinois, la Ley de Aplicación de la Regulación de Manipulación de Alimentos (410 ILCS 625) describe los protocolos de capacitación y certificación necesarios para la seguridad alimentaria. Según la ley, los establecimientos de servicios de alimentos deben asegurarse de que haya al menos un administrador de alimentos certificado presente en todo momento para evitar posibles sanciones.
Además, el Departamento de Salud Pública de Illinois (IDPH) actualizó recientemente la Ley, eliminando el requisito de la Certificación de Gerente de Saneamiento del Servicio de Alimentos de Illinois (FSSMC) en todo el estado, a partir del 1 de enero de 2018, excepto dentro de la ciudad de Chicago.
Es recomendable consultar a su departamento de salud local para conocer cualquier certificación complementaria y requisitos previos de capacitación.
Para obtener la certificación como administrador de alimentos en Illinois, las personas deben aprobar con éxito un curso de capacitación y examen de administrador de alimentos certificado supervisado por ANAB-CFP.
Según el Código de Seguridad Alimentaria de la ciudad de Chicago, "Todos los establecimientos de alimentos deberán emplear y tener presente en las instalaciones en todo momento en que se preparen, mantengan para el servicio o sirvan los alimentos con control de tiempo/temperatura para la seguridad (TCS, por sus siglas en inglés) una persona a cargo (PIC) que posee un certificado de saneamiento de servicios de alimentos del Departamento de Salud Pública de Chicago (CDPH). El PIC de turno es responsable de supervisar el proceso de manipulación y preparación de alimentos para prevenir la aparición de enfermedades transmitidas por los alimentos.
El PIC debe demostrar conocimiento sobre la prevención de enfermedades transmitidas por alimentos, la aplicación de los principios de Análisis de Peligros y Puntos Críticos de Control (HACCP) y los requisitos de las Reglas del Código Alimentario del CDPH. Las áreas de conocimiento incluyen elementos como las temperaturas requeridas de los alimentos TCS, el manejo adecuado de los alimentos y el mantenimiento sanitario de los establecimientos de alimentos.
Cada certificado original y válido de higiene del servicio de alimentos del CDPH debe publicarse de manera visible en el establecimiento minorista de alimentos para que el público pueda verlo."
La página de Servicio de Alimentos de la Ciudad de Chicago continúa diciendo: "Para obtener un Certificado de Gerente de Saneamiento de Servicios de Alimentos del CDPH, debe asistir y aprobar un curso aprobado.... Si tiene un Gerente Certificado de Protección de Alimentos acreditado por el Instituto Nacional Estadounidense de Estándares (ANSI) válido ( CFPM), es posible que pueda solicitar reciprocidad para obtener el certificado de saneamiento de servicios alimentarios del Departamento de Salud Pública de Chicago (CDPH)."
La certificación FMC Food Managers es un proveedor de exámenes de Gerente Certificado de Protección de Alimentos (CFPM) acreditado por ANSI (ANAB-CFP). Inscríbete ahora
Yes. Illinois law requires that at least one Certified Food Manager be on-site during food preparation.
Yes. Restaurants, bars, and grills serving food must have a Certified Food Manager who has passed the Certified Food Manager Exam.
Yes. Any establishment serving prepared food, including hotels, resorts, and casinos, must have a Certified Food Manager.
Yes. The Certified Food Manager Exam is available through ProProctor Remote Proctoring.
Yes, Illinois requires at least one Certified Food Protection Manager (CFPM) on duty at all times in food establishments. The certification must be obtained through an ANSI/ANAB-accredited program like FMC®.
Yes, Chicago requires food managers to obtain a City of Chicago Food Service Sanitation Certificate in addition to the ANSI/ANAB-accredited CFPM certification.
While all major cities follow state requirements, some municipalities may have stricter health inspections or additional local training requirements. Check with the city’s health department for specific guidelines.
Yes, casinos, resorts, and lodges offering food service must comply with Illinois food safety regulations and have a certified food manager on staff.
Yes, food service locations in theme parks and movie theaters must comply with the Illinois Food Code and employ at least one certified food manager.
Yes, Illinois allows online proctored exams, provided they meet ANSI/ANAB accreditation requirements.
Prices vary depending on the exam provider and whether training is included. Bulk purchasing options may be available for businesses.
You can verify your certification through the FMC® Food Managers Certification web site.
Los establecimientos de alimentos del estado de Indiana deben tener una persona con una “certificación de manipulador de alimentos” que sea responsable durante todas las horas de funcionamiento, incluso si no está presente según el Departamento de Salud del Estado de Indiana (ISDH) 410IAC 7-22.
En Indiana, una "certificación de manipulador de alimentos" tiene los mismos requisitos que un Gerente Certificado de Protección de Alimentos (CFPM) y debe completar con éxito un programa acreditado por ANAB-CFP de un proveedor aprobado por ANAB, como la Certificación de Gerentes de Alimentos FMC® de EduClasses®.
Puede encontrar más información en el Departamento de Salud del Estado de Indiana (ISDH).
Yes, the Indiana State Department of Health (ISDH) requires at least one certified food manager on staff at most food establishments. This certification must be obtained by passing an accredited Food Protection Manager Certification Exam, such as the FMC® Food Managers Certification Exam.
To become a certified food manager in Indiana, you must:
A Food Manager Certification in Indiana is valid for five years. Renewal requires passing a new exam before the certification expires.
Yes, Indiana allows remote proctoring. The FMC® Food Manager Certification Exam is available online through ProProctor remote proctoring, at Prometric test centers, and via EduProctor™ on-site proctoring.
No, food managers only need a Food Manager Certification. However, employees handling food may still need a Food Handler Card if required by their employer.
The statewide food manager certification requirement applies across all cities in Indiana. However, some local health departments may have stricter regulations, so it's important to verify requirements with your local health authority.
Yes, all food service establishments, including restaurants, bars, and grills, must have at least one certified food manager on staff per Indiana health regulations.
Yes, resorts, lodges, and casinos with food service operations must have at least one certified food manager on staff.
Yes, horse racing tracks with food and beverage services must comply with Indiana’s food manager certification requirements.
If a grocery store or convenience store prepares and serves food, at least one certified food manager must be on staff. Retail locations selling only pre-packaged foods are typically exempt.
Yes, food service locations in theme parks and movie theaters must have a certified food manager to oversee food safety procedures.
Yes, catering businesses must have at least one certified food manager responsible for food safety and regulatory compliance.
Yes, school cafeteria food service managers must be certified under Indiana health department regulations.
While not required by law, many culinary schools mandate Food Manager Certification for instructors and students working in food preparation settings.
The exam covers key food safety topics, including:
Pricing varies based on the provider and proctoring method, but the FMC® Exam is competitively priced at $25 to provide an affordable certification option.
Food establishments failing to comply with Indiana food manager certification requirements may face fines, penalties, or health department enforcement actions.
You can verify your FMC® certification through the FMC's website.
El estado de Kansas exige que los establecimientos de alimentos tengan gerentes con una Certificación de Gerente de Protección de Alimentos en las instalaciones durante todas las horas de operación y que estén disponibles durante las inspecciones. El Gerente Certificado de Protección de Alimentos debe poder demostrar conocimiento de la seguridad alimentaria con respecto a la prevención de enfermedades transmitidas por los alimentos, los requisitos del código y los principios HACCP. Obtenga más información consultando las leyes, los reglamentos y el código de seguridad alimentaria y alojamiento de Kansas.
Un Gerente Certificado de Protección de Alimentos puede demostrar este conocimiento al aprobar con éxito un programa acreditado por la Junta Nacional de Acreditación ANSI - Conferencia para la Protección de Alimentos (ANAB-CFP) para convertirse en Gerente Certificado de Protección de Alimentos (CFPM). Para convertirse en un gerente certificado de protección de alimentos, las personas deben aprobar un examen de certificación de gerente de protección de alimentos de un proveedor aprobado por ANAB, como FMC® Food Managers Certification de EduClasses®. Asegúrese siempre de consultar con su departamento de salud local para conocer cualquier requisito adicional de capacitación y certificación.
Yes. Kansas requires at least one Certified Food Protection Manager (CFPM) per food establishment. The Kansas Food Code mandates certification through an accredited program like FMC® Food Managers Certification.
Food manager certifications in Kansas are typically valid for five years, though renewal requirements may vary by county or employer.
Food manager certification is required for at least one supervisory employee in Kansas in food establishments such as restaurants, bars, food trucks, catering services, and grocery stores.
Yes. Food truck operators in Kansas City, Wichita, and Overland Park must have a Certified Food Protection Manager to comply with local health department regulations.
Yes, Kansas law requires restaurants, bars, and grills to have at least one certified food manager on staff to oversee food safety.
Yes, establishments such as casinos in Dodge City and resorts in the Flint Hills must have a certified food manager to comply with state and local food safety regulations.
Yes, food service operations at horse racing tracks, like those at Eureka Downs, must have a Certified Food Protection Manager on site.
Yes, grocery stores and convenience stores in Kansas that handle prepared or unpackaged foods must have a certified food manager.
Yes, theme parks like Schlitterbahn Kansas City and movie theaters serving food must have a certified food manager to ensure compliance with Kansas health department standards.
Yes, catering businesses must have at least one food manager certification holder to oversee food safety operations.
Yes, food service employees managing school cafeterias must complete food manager certification per Kansas Department of Education guidelines.
Many culinary programs in Kansas require students and instructors to obtain food manager certification as part of their training.
Kansas allows cottage food sales but does not require food manager certification. However, training is highly recommended for safety and regulatory compliance.
El estado de Kentucky requiere que un establecimiento de alimentos tenga al menos una persona que sea un Gerente Certificado de Protección de Alimentos (CFPM) que haya aprobado con éxito un examen acreditado por ANAB-CFP de un proveedor ANAB aprobado, como la Certificación de Gerentes de Alimentos FMC® de EduClasses® para Conviértase en Gerente Certificado de Protección de Alimentos (CFPM).
Kentucky sigue el Código Alimentario de la FDA de 2013 con disposiciones adicionales al reemplazar el Subpárrafo 2-102.11(B) del Código Alimentario de la FDA por “Ser un gerente certificado de protección de alimentos que haya demostrado competencia en la información requerida al aprobar una prueba que sea parte de un programa acreditado o clase del departamento de salud local que aborda los problemas de seguridad alimentaria descritos en 2-102.11(C) del código alimentario de la FDA de 2013”. Obtenga más información sobre el código alimentario de Kentucky.
Kentucky también requiere que una persona a cargo (PIC) demuestre conocimientos sobre seguridad alimentaria durante las inspecciones que incluyen conocimientos sobre la prevención de enfermedades transmitidas por alimentos, el código alimentario de Kentucky y los principios de HACCP. Una persona a cargo (PIC) puede adquirir este conocimiento al aprobar con éxito un programa acreditado por la Junta Nacional de Acreditación ANSI - Conferencia para la Protección de Alimentos (ANAB-CFP), como la Certificación de Gerentes de Alimentos FMC® de EduClasses®, para convertirse en Gerente Certificado de Protección de Alimentos (CFPM). "
Yes! EduClasses® FMC® is an approved Food Safety Training Provider in Louisiana, as listed in the Louisiana Department of Health (LDH) Food Safety Provider List. You can verify our approval in the official LDH PDF document here.
Our FMC® Food Managers Certification meets Louisiana’s food safety training requirements, helping food managers comply with state regulations and ensure safe food handling practices.
El Estado de Luisiana, según LAC 51: XXIII.305, exige que cada establecimiento de alimentos tenga un "certificado de seguridad alimentaria" emitido al propietario o a un empleado designado por el Departamento de Salud de Luisiana (LDH). Para recibir un “Certificado de seguridad alimentaria”, debe completar un curso de gerente de seguridad alimentaria de 8 horas. El curso de capacitación para gerentes de seguridad alimentaria debe ser aprobado por el Departamento de Salud de Luisiana (LDH).
Una vez que haya completado su capacitación, se le pedirá que apruebe con éxito un programa acreditado por la Junta Nacional de Acreditación ANSI - Conferencia para la Protección de Alimentos (ANAB-CFP), como la Certificación de Gerentes de Alimentos FMC® de EduClasses®".
Yes, the Louisiana Department of Health (LDH) requires food establishments to employ at least one Certified Food Protection Manager (CFPM) who has completed an approved training program and passed a certification exam.
Food manager certification is typically required for individuals in managerial positions at:
The Louisiana FMC® Food Manager Certification is valid for five years.
To become a Certified Food Protection Manager (CFPM) in Louisiana, you must:
The FMC® food manager certification exam covers a wide range of food safety topics, including:
Yes, online options are available for both food manager training and the FMC exam, allowing you to complete the course and exam at your own pace.
Yes. Food truck operators must employ at least one certified food manager to comply with local regulations.
Yes. Louisiana regulations require that restaurants and bars have a Certified Food Protection Manager (CFPM) on staff, especially those handling prepared foods.
Yes. Resorts, lodges, and casinos in Louisiana must have certified food managers in charge of food service operations.
Yes. Horse racing tracks and other event venues that serve food are required to have certified food managers.
Yes, especially if they sell or prepare ready-to-eat foods, convenience stores, and grocery stores must employ a Certified Food Protection Manager.
Yes. Theme parks, amusement parks, and movie theaters in Louisiana that serve food must have certified food managers on-site.
Yes, catering businesses and school food programs must have a certified food manager to ensure safe food handling practices.
Yes. Culinary students in Louisiana are often required to complete food manager training as part of their program, particularly if they plan to work in a commercial kitchen.
Yes. Louisiana requires cottage food businesses to follow food safety guidelines and employ a certified food manager if they prepare and sell non-potentially hazardous foods to the public.
Yes. Food service businesses in Baton Rouge must have at least one Certified Food Protection Manager who has passed an approved exam.
In Lafayette, food managers are required to complete an approved food safety training program and pass the certification exam to ensure compliance with state and local food safety regulations.
Yes. Shreveport requires food service establishments to employ a certified food manager for proper food safety oversight.
Yes, food establishments in smaller cities like Lake Charles and Kenner must comply with Louisiana's state regulations, which require at least one Certified Food Protection Manager (CFPM) on staff, particularly for businesses that handle or prepare food.
? Meets Louisiana's food safety training requirements? Accepted in New Orleans, Baton Rouge, Lafayette, and other cities? 100% online certification with flexible learning options? Fast, affordable, and convenient certification process
Según la Maine Division of Enviornmental and Community Health, "Todo establecimiento de comida, con algunas exenciones, debe emplear o contratar a un Gerente de Protección de Alimentos Certificado (CFPM). Este requisito fue adoptado en las Reglas relacionadas con la administración y el cumplimiento de los establecimientos regulados por la Programa de Inspección de Salud modificado el 10 de octubre de 2018. Se debe incluir un certificado CFPM válido con la solicitud de licencia para todos los establecimientos nuevos y cambios de propiedad. Este requisito se suma a todos los demás requisitos CFPM en Maine Food. Código Se debe contratar un CFPM dentro de los 60 días posteriores a la salida del último CFPM. Los establecimientos de comida deben publicar los certificados de CFPM en un área visible y el certificado debe estar disponible para el Departamento cuando lo solicite CFPM Courses (PDF)." La certificación FMC® Food Managers, FoodManagersCertification.com, es un programa acreditado por ANAB-CFP.
Yes, FMC® Food Managers Certification (FoodManagersCertification.com) is an ANAB-CFP accredited program that meets Maine’s Certified Food Protection Manager (CFPM) requirements. DSBWorldWide, Inc. dba EduClasses® is listed on the official ANAB-CFP provider document as an approved provider.
According to the Maine Division of Environmental and Community Health,
“Every eating establishment, with some exemptions, must employ or engage a Certified Food Protection Manager (CFPM). This requirement was adopted in the Rules Relating to the Administration and Enforcement of Establishments Regulated by the Health Inspection Program, amended October 10, 2018. A valid CFPM certificate must be included with the license application for all new establishments and changes of ownership. This requirement is in addition to all other CFPM requirements in the Maine Food Code. A CFPM must be hired within 60 days of the departure of the last CFPM leaving employment. Eating establishments must post the CFPM certificates in a conspicuous area, and the certificate must be made available to the Department upon request. Learn more about our CFPM Courses (PDF).”
“Every eating establishment, with some exemptions, must employ or engage a Certified Food Protection Manager (CFPM). This requirement was adopted in the Rules Relating to the Administration and Enforcement of Establishments Regulated by the Health Inspection Program, amended October 10, 2018.
A valid CFPM certificate must be included with the license application for all new establishments and changes of ownership. This requirement is in addition to all other CFPM requirements in the Maine Food Code. A CFPM must be hired within 60 days of the departure of the last CFPM leaving employment. Eating establishments must post the CFPM certificates in a conspicuous area, and the certificate must be made available to the Department upon request. Learn more about our CFPM Courses (PDF).”
FMC® Food Managers Certification (FoodManagersCertification.com) is an ANAB-CFP accredited program that meets Maine’s CFPM requirements. Additionally, DSBWorldWide, Inc. dba EduClasses® is listed on the official ANAB-CFP provider document as an approved provider.
Yes. According to the Maine Division of Environmental and Community Health, most eating establishments must employ or engage a Certified Food Protection Manager (CFPM). A valid CFPM certificate must be included with the license application for new establishments and changes of ownership. If a CFPM leaves, a new one must be hired within 60 days.
Most food establishments require a CFPM, including:
Maine Certified Food Protection Manager (CFPM) certificates are valid for five years from the date of issuance.
You must present your certification along with a valid photo ID to the Maine Division of Environmental and Community Health when applying for a food establishment license. The certificate must be displayed in a conspicuous area in the establishment and be made available to inspectors upon request.
No. Most food trucks in Maine are required to have a CFPM to meet food safety regulations. The certification must be registered as part of the licensing process.
Yes, bars and restaurants must have at least one Certified Food Protection Manager (CFPM) responsible for food safety and compliance. The CFPM must be available to train staff and implement proper food handling practices.
Yes, if the business prepares or serves ready-to-eat food, at least one Certified Food Protection Manager (CFPM) must be on staff to oversee food safety protocols.
Yes, catering businesses must employ a Certified Food Protection Manager (CFPM) to comply with food safety laws and ensure proper handling, preparation, and storage of food.
Yes, school cafeterias and culinary programs serving food to students and staff typically require a Certified Food Protection Manager (CFPM) to comply with state regulations.
Cottage food businesses may have different requirements based on the type of food sold. While some may be exempt, businesses producing high-risk or perishable foods may need a Certified Food Protection Manager (CFPM). It is best to check with the Maine Division of Environmental and Community Health for specific regulations.
To become a CFPM in Maine, follow these steps:
You can take the FMC® Food Managers Certification exam through the following options:
Pricing varies by provider. FMC® Food Managers Certification offers competitive pricing, including bundled training and exam packages. Check FoodManagersCertification.com for current pricing and special offers.
For official state regulations and guidance, visit the Maine Division of Environmental and Community Health or contact them directly. You can also explore FMC® Food Managers Certification (FoodManagersCertification.com) for accredited training and exam options.
Schools that serve food must have a certified food manager, and culinary programs often require instructors to be certified in food safety.
Yes, Maryland allows online food manager training as long as the certification exam is accredited and meets state regulations.
Pricing varies based on the exam provider, but bulk pricing options are available for businesses.
Cottage food producers in Maryland are generally not required to have a food manager certification, but they must comply with state cottage food laws and may benefit from food safety training.
You can retake the exam. The FMC® exam allows two attempts per registration.
The exam can be taken online with remote proctoring or at an approved testing center.
Yes, Maryland requires at least one certified food manager per food establishment to ensure food safety compliance. Certification is typically obtained by passing an accredited exam such as the FMC® Food Managers Certification Exam.
Las regulaciones de Maryland sobre la exigencia de gerentes certificados de protección de alimentos dependen de la jurisdicción. Algunos condados y ciudades exigen uno o más administradores de alimentos certificados, otros lo recomiendan. La mayoría de las jurisdicciones (condados) requerirán que apruebe un examen de Gerente de Alimentos Certificado por ANAB-CFP, como el FMC.
Estos condados requieren al menos uno o más administradores de alimentos certificados y también requerirán que usted se registre con ellos:
Sí, la Certificación de Gerentes de Alimentos de FMC, www.FoodManagersCertification.com, es totalmente aceptada por el Departamento de Salud del Condado de Baltimore en Maryland.
La lista de proveedores de Gerentes de Protección de Alimentos del condado de Baltimore, Maryland muestra todos los programas ANAB-CFP y acepta la certificación del examen de Gerente de Alimentos Certificado de Certificación de Gerentes de Alimentos FMC de EduClasses.
Sí, la certificación FMC Food Managers, www.FoodManagersCertification.com, es totalmente aceptada por el Departamento de Salud del Condado de Prince George. El Departamento de Salud del Condado de Prince George acepta todos los programas ANAB-CFP y está aceptando la certificación del examen de Gerente Certificado de Alimentos de FMC.
FMC es un programa acreditado por ANAB-CFP, por lo tanto, es totalmente aceptado en el condado de Prince George, Maryland.
A partir del 13/09/2024, consulte con el condado, ya que requieren un proceso de registro y una tarifa de pago.
Sí, la certificación FMC Food Managers, www.FoodManagersCertification.com, es totalmente aceptada por el Departamento de Salud del Condado de Howard. El Departamento de Salud del Condado de Howard acepta todos los programas ANAB-CFP y está aceptando la certificación del examen de Gerente Certificado de Alimentos de FMC.
FMC es un programa acreditado por ANAB-CFP, por lo tanto, es totalmente aceptado en el condado de Howard, Maryland.
Sí, la certificación FMC Food Managers, www.FoodManagersCertification.com, es totalmente aceptada por el Departamento de Salud del Condado de Montgomery. El Departamento de Salud del Condado de Montgomery acepta todos los programas ANAB-CFP y está aceptando la certificación del examen de Gerente Certificado de Alimentos de FMC.
FMC es un programa acreditado por ANAB-CFP, por lo tanto, es totalmente aceptado en el condado de Montgomery, Maryland.
Sí, la certificación FMC Food Managers, www.FoodManagersCertification.com, es totalmente aceptada por el Departamento de Salud del Condado de Worcester. El Departamento de Salud del Condado de Worcester acepta todos los programas ANAB-CFP y está aceptando la certificación del examen de Gerente Certificado de Alimentos de FMC.
FMC es un programa acreditado por ANAB-CFP, por lo tanto, es totalmente aceptado en el condado de Worcester, Maryland.
FMC es un programa acreditado por ANAB-CFP, por lo tanto, es totalmente aceptado en el condado de Anne Arundel, Maryland.
To become certified, you must complete a food manager training course and pass the FMC® Food Managers Certification Exam. The certification must be renewed periodically as required by state or county regulations.
The certification is valid for five years, but some local jurisdictions may require renewal sooner. Always check with your county health department for specific requirements.
Yes, the FMC® Food Managers Certification is accredited by ANAB-CFP, ensuring compliance with national and state food safety standards.
Yes, Maryland requires food trucks to have at least one certified food manager, and mobile food vendors must comply with local county health department regulations.
Yes, all restaurants, bars, and grills serving food must have at least one certified food manager on staff.
Yes, these establishments must comply with Maryland food safety regulations and have a certified food manager to oversee food operations.
Yes, horse racing tracks with food service operations must have a certified food manager to ensure compliance with state food safety laws.
If they prepare and serve food, they must have at least one certified food manager.
Yes, theme parks and movie theaters with food service areas must have a certified food manager to oversee food safety.
Yes, catering businesses must have a certified food manager to comply with Maryland’s food safety regulations.
Según el Código de Alimentos del Programa de Protección de Alimentos de Massachusetts de 2013 fusionado con 105 CMR 590 2-1011.11 Asignación:
"(B) Además de las disposiciones en FC 2-101.11(A), cada establecimiento de alimentos deberá emplear al menos una persona a cargo que será un gerente o supervisor en el sitio y tendrá al menos 18 años de edad y que al ser un certificado El gerente calificado de protección de alimentos ha demostrado competencia en la información requerida al aprobar un examen de certificación que es parte de un programa acreditado reconocido por el Departamento. "
Massachusetts reconoce a ANAB-CFP por sus programas de Gerente Certificado de Protección de Alimentos que brindan exámenes CFPM. Por lo tanto, FMC® es aceptado como proveedor para la Certificación de Gerente de Alimentos en Massachusetts.
Yes, Massachusetts requires at least one certified food protection manager per food establishment, as mandated by the Massachusetts Food Code, which aligns with the FDA Food Code.
You must complete a food manager training course and pass an accredited exam like the FMC® Food Managers Certification Exam. Some local health departments may have additional requirements.
The certification is valid for five years, but some local jurisdictions may require more frequent renewal.
Yes, the FMC® Food Managers Certification is accredited by ANAB-CFP and is recognized by Massachusetts regulatory authorities.
Yes, food trucks must have at least one certified food manager and follow local health department regulations in cities like Boston, Worcester, and Springfield.
Yes, all restaurants, bars, and grills must have at least one certified food protection manager on staff.
Yes, food establishments within resorts, lodges, and casinos must comply with state food safety regulations by employing a certified food manager.
Yes, horse racing tracks with food service operations must have a certified food manager to ensure compliance with food safety laws.
Yes, theme parks and movie theaters with food service areas must have a certified food manager overseeing food safety.
Yes, catering businesses must employ a certified food manager to meet state food safety standards.
Schools with food service operations must have a certified food manager, and culinary programs often require instructors to hold food safety certification.
Cottage food producers in Massachusetts are generally not required to have a food manager certification but must comply with state cottage food regulations.
The exam is available online with remote proctoring and at approved testing centers across the state.
Yes, Massachusetts allows online food manager training, provided that the certification exam is ANAB-CFP accredited.
FMC is only $25 for the ANAB-CFP exam; not including Proctor fees, but bulk pricing is available for schools, organizations and businesses needing multiple certifications.
You can retake the exam. FMC® provides two attempts per registration.
Según Michigan Agriculture & Rural Development, "Muchos establecimientos de alimentos de Michigan deben emplear al menos un administrador de alimentos certificado. Para obtener la certificación, debe aprobar un examen acreditado a nivel nacional ANSI/CFP una vez cada 5 años. Para prepararse para el examen, la mayoría de las personas toman un Los exámenes de clase (en persona o en línea) o de autoestudio son supervisados y deben realizarse en un sitio de pruebas aprobado o al final del curso por un instructor aprobado."
Certificación FMC® Food Managers, FoodManagersCertification.com es un programa acreditado por ANAB-CFP por lo que es totalmente aceptado en el estado de Michigan.
Yes, Michigan requires at least one certified food protection manager (CFPM) per food establishment, in compliance with the Michigan Modified Food Code, which aligns with FDA guidelines.
You must complete a food manager training course and pass an accredited exam such as the FMC® Food Managers Certification Exam. Some local jurisdictions may have additional requirements.
The certification is valid for five years. However, some local health departments may have different renewal policies.
Yes, the FMC® Food Managers Certification is accredited by ANAB-CFP and is accepted throughout Michigan.
Yes, food trucks must have at least one certified food manager, and operators must comply with local health department regulations in cities like Detroit, Grand Rapids, and Ann Arbor.
Yes, food establishments operating within resorts, lodges, and casinos must have a certified food manager to ensure compliance with state food safety laws.
Yes, horse racing tracks with food service operations must have a certified food manager to oversee food safety procedures.
Yes, theme parks and movie theaters with food service areas must have a certified food manager overseeing food safety compliance.
Yes, catering businesses must employ a certified food manager to meet state food safety regulations.
Schools that operate food service programs must have a certified food manager. Additionally, many culinary programs require instructors to hold food safety certification.
Michigan’s cottage food industry does not typically require food manager certification, but operators must comply with the Michigan Cottage Food Law, which sets standards for home-based food businesses.
Yes, Michigan allows online food manager training, provided that the certification exam is ANAB-CFP accredited.
Pricing varies, but bulk pricing is available for businesses needing multiple certifications.
Certain low-risk food businesses and cottage food producers may be exempt from CFPM requirements, but local health departments may still require basic food safety training. Check with your local regulatory authority to confirm.
Yes! The FMC® exam is available online with remote proctoring, or you can take it at an approved test center. The online option allows you to certify from anywhere in Minnesota, including major cities like Minneapolis, St. Paul, Rochester, Bloomington, and Duluth.
While Minnesota requires CFPM certification, some employers and local jurisdictions may require ongoing food safety training. Regular training helps managers stay compliant with food safety regulations.
Yes, Minnesota accepts ANAB-CFP accredited exams, and FMC® meets this requirement, making it a valid option for food manager certification in the state.
Yes. Minnesota follows ANAB-CFP accreditation rules, which require proctoring for certification exams. FMC® provides both remote (online) and in-person proctoring options.
To become a CFPM in Minnesota, follow these steps:
You can register online at FoodManagersCertification.com and choose between:
Minnesota's food safety regulations apply to various food establishments, including:
Minnesota CFPM certification is valid for three (3) years from the date of passing the exam. After that, recertification is required.
Yes, the FMC® certification is accepted statewide, including in major cities such as Minneapolis, St. Paul, Rochester, Duluth, Bloomington, Brooklyn Park, Plymouth, and St. Cloud.
Yes, per the Minnesota Food Code (MN Rules 4626.0033), at least one Certified Food Protection Manager (CFPM) is required in most food establishments, including restaurants, bars, food trucks, grocery stores, and catering services. The CFPM must pass an exam from an ANAB-CFP accredited program, such as FMC® Food Managers Certification.
While Minnesota follows state-level certification standards, some cities and counties (such as Minneapolis, St. Paul, and Rochester) may have additional local health department requirements. Always check with your local health department for specific rules.
Según el Departamento de Salud de Minnesota, "Si nunca ha sido un CFPM de Minnesota:
Exámenes aprobados Los solicitantes de la certificación inicial deben presentar prueba de que han aprobado un examen de una organización acreditada por el Programa de Acreditación ANSI-CFP."
Certificación de gerentes de alimentos FMC®, FoodManagersCertification.com es un programa acreditado por ANAB-CFP (ANSI-CFP) para la certificación de gerentes de protección de alimentos.
If your certification expires, you must retake and pass the exam to renew it. Operating a food establishment without a valid CFPM may result in violations, fines, or business interruptions.
For more details, visit:
The CFPM requirement applies to most food businesses, including:
Según el Departamento de Salud del Estado de Mississippi, "se requiere un administrador de alimentos certificado en todas las instalaciones de alimentos. Puede encontrar una lista de cursos aprobados para la certificación de administrador de protección de alimentos acreditado por ANSI (ANAB) visitando anabpd.ansi.org."
El Departamento de Salud y Servicios para Personas Mayores de Missouri (DHSS) requiere que la persona a cargo (PIC) demuestre conocimientos sobre:
While Missouri does not have a statewide food manager certification requirement, many local health departments require certified food managers. Cities like St. Louis, Kansas City, Springfield, and Columbia have specific regulations mandating food safety certification for managers in food establishments.
Training is not required by Missouri state law, but it is highly recommended. Some local jurisdictions may mandate training before taking the exam.
You can take the FMC® exam in three ways:
The FMC® training program covers essential food safety principles, including:
The cost varies depending on the exam format (remote, in-person, or bundle with training). Bulk pricing options are available for businesses.
Many cities, including St. Louis and Kansas City, require restaurants and bars to have at least one certified food manager on staff. It is recommended to check with local health authorities for specific requirements.
Some Missouri cities require food truck operators to have a certified food manager. St. Louis and Kansas City have stricter food safety regulations for mobile food vendors.
Yes, large-scale food service establishments, including those in resorts, lodges, and casinos, often require at least one certified food manager to oversee food safety practices.
Yes, horse racing tracks that serve food to the public must comply with local health regulations, which may include having a certified food manager.
If these establishments handle open or prepared food, they may be required to have a certified food manager on staff. Requirements vary by county and city health departments.
Food service operations in theme parks and movie theaters must comply with local food safety regulations, which may require a certified food manager.
Yes, catering businesses are considered food establishments and often need a certified food manager, especially when operating in major cities.
School food service programs and culinary training institutions often require food managers to be certified to ensure compliance with food safety standards.
Missouri allows cottage food production with fewer restrictions than commercial food establishments, but some counties or cities may require certification if selling at certain venues or markets.
You must retake and pass the FMC® Food Managers Certification Exam before your certificate expires. Training is recommended but not required.
You can sign in to your account and reprint or download your certificatethrough the FMC website: https://www.foodmanagerscertification.com/.
Businesses that fail to comply with local food safety certification requirements may face fines, penalties, or even closure by health inspectors.
You can check with the Missouri Department of Health and Senior Services (DHSS) or your local county health department for specific regulations.
Según el Departamento de Salud Pública y Servicios Humanos de Montana, "Montana reconoce la certificación de programas acreditados por ANSI-CFP. Si bien estos programas ofrecen muchas certificaciones, el estado de Montana solo exige la certificación de administrador de alimentos".
Montana does not have a statewide food manager certification requirement. However, local health departments and specific businesses, including restaurants, food trucks, and catering services, may require certified food managers to comply with health and safety regulations. It is strongly recommended that food establishments ensure at least one certified food manager is on staff to meet FDA Food Code standards.
While requirements may vary, the following cities commonly require food managers to be certified or trained per local health department regulations:
Food managers should check with their local health department for specific requirements.
Montana food safety regulations apply to a wide range of businesses, including:
To become a certified food manager in Montana, follow these steps:
Yes, the FMC® Food Managers Certification Exam is available online with remote proctoring. This allows candidates to take the exam from home or their workplace while being monitored by an approved proctor. On-site testing may also be available through local proctors or testing centers.
The FMC® Food Managers Certification is valid for five years. However, local health departments may have different renewal requirements, so it is important to check with your county or city regulations.
The exam covers essential food safety topics, including:
Yes, the FMC® Food Managers Certification is ANAB-accredited and recognized nationwide, making it an acceptable certification for food managers in Montana. However, food managers should confirm with local health authorities to ensure compliance with specific county or city regulations.
Yes, training courses are available to help candidates prepare for the certification exam. FMC® offers food manager training programs covering all key food safety topics to ensure candidates are well-prepared for the exam.
Failure to comply with food safety regulations may result in:
Employers and health officials can verify FMC® certifications online using the certificate verification tool at FoodManagersCertification.com.
To renew your certification, you must retake and pass the FMC® Food Managers Certification Exam before your current certificate expires. It is recommended to schedule your exam at least a month before expiration to avoid lapses in compliance.
You can register for the exam online at FoodManagersCertification.com.
Según el Código Alimentario de Nebraska:
"(1) "Programa acreditado" significa un programa de certificación de gerente de protección de alimentos que ha sido evaluado y catalogado por una agencia de acreditación como conforme a los estándares nacionales para organizaciones que certifican individuos.
2-102.20 Certificación de Gerente de Protección de Alimentos. (A) UNA PERSONA A CARGO que demuestre conocimiento al ser un gerente de protección de ALIMENTOS que esté certificado por un programa de certificación de gerente de protección de ALIMENTOS que sea evaluado y listado por una agencia de acreditación reconocida por la Conferencia para la Protección de los Alimentos como conforme a la Conferencia para los Estándares de Protección de los Alimentos. para la Acreditación de Programas de Certificación de Gerentes de Protección de ALIMENTOS se considera que cumple con ¶2-102.11(B)."
Certificación FMC® Food Managers, FoodManagersCertification.com es un programa acreditado por ANAB-CFP por lo que es totalmente aceptado en el estado de Nebraska..
Yes, Nebraska follows the FDA Food Code, and many local health departments require a certified food protection manager for food establishments. Certification requirements vary by county and city, so check local regulations.
To become certified, you must:
Yes, the FMC® Food Managers Certification is ANAB-CFP accredited, meeting Nebraska’s regulatory requirements for food manager certification.
The FMC® certification is valid for five years, but some counties or employers may require renewal sooner.
Most Nebraska restaurants, bars, and grills must have at least one certified food protection manager on staff to comply with health regulations.
Yes, Nebraska food trucks must comply with state and local health codes, which often require a certified food manager. Some cities, such as Omaha and Lincoln, have specific requirements for mobile food vendors.
Yes, food service operations in casinos, resorts, and lodges must have a certified food manager to oversee food safety practices.
Yes, horse racing tracks that offer food service must comply with state health codes, and a certified food manager may be required.
If a store prepares hot foods, deli items, or fresh produce, a certified food manager may be required. This includes operations like deli counters, bakeries, and prepared meals.
If a theme park or movie theater serves food that requires time and temperature control (TCS foods), a certified food manager is likely required.
If a bar prepares or serves food, local regulations may require a certified food protection manager. Check with your local health department.
Yes, Nebraska catering businesses must follow the same food safety rules as restaurants and are required to have a certified food manager.
Many schools in Nebraska require cafeteria managers to have Food Manager Certification to comply with local health regulations.
Culinary programs often require instructors and students handling food to obtain Food Manager or Food Handler Certification.
Nebraska allows cottage food sales with restrictions. While Food Manager Certification is not always required, training in food safety is highly recommended. Cottage food producers must comply with local health department rules.
You can take the exam:
Yes, FMC® offers self-paced online training to help prepare for the certification exam.
You must retake and pass the FMC® exam before your certification expires to maintain compliance.
You can verify certifications at https://www.foodmanagerscertification.com/verify-certificate.
Según la página de Capacitación y educación de la División de Salud Pública y Conductual de Nevada (DPBH) del Departamento de Salud y Servicios Humanos: Establecimientos de alimentos:
"REQUISITOS: Tenga en cuenta que solo se aceptará la capacitación de gerente de protección de alimentos certificado y acreditado por ANSI según NAC 446.052. Consulte el aviso de capacitación en seguridad de los alimentos a continuación". Según el Departamento de Salud y Servicios Humanos del Estado de Nevada, "El 18 de diciembre de 2013, la Junta Estatal de Salud aprobó cambios radicales en las regulaciones alimentarias que se utilizan para regular los establecimientos de alimentos en el Estado de Nevada. Las nuevas regulaciones requieren que haya una persona a cargo del establecimiento de alimentos en todo momento y además que la persona a cargo ha tomado y aprobado con éxito un curso aprobado de gestión de seguridad alimentaria o puede demostrar de otra manera conocimiento de los principios de seguridad alimentaria a la autoridad reguladora".
En el Distrito de Salud del Sur de Nevada (SNHD), DSBWorldWide, inc. dba EduClasses® es reconocido por nuestro programa de certificación FMC Food Managers como proveedor de emisión de tarjetas de Certified Food Safety Manager.
En la página CFPM de Salud Pública del Norte de Nevada:
"Q2. ¿Cómo obtengo un certificado CFPM aprobado por NNPH? A. Para obtener la certificación de gerente de protección de alimentos en el condado de Washoe, una persona debe aprobar un examen de certificación de seguridad alimentaria y recibir un certificado de una de las siguientes organizaciones de certificación acreditadas, o de un programa desarrollado por una de estas organizaciones, reconocido por la Conferencia para la Protección de los Alimentos (PPC)"
La certificación FMC® Food Managers, FoodManagersCertification.com es un programa acreditado por ANAB-CFP, por lo que es totalmente aceptado en el estado de Nevada, el distrito de salud del sur de Nevada y la salud pública del norte de Nevada.
Absolutely. The FMC® Food Managers Certification Exam is recognized in Las Vegas and across Nevada for meeting food safety certification requirements. Many health departments, food service businesses, and regulatory agencies accept the FMC® as an approved food manager certification.
In Las Vegas, Nevada, you have three proctoring options for taking the FMC® exam:
Yes, per Nevada health regulations, food managers are required to hold a nationally accredited food safety certification, such as the FMC® certification. This ensures they understand food safety protocols, reducing the risk of foodborne illnesses.
The FMC® certification is valid for five (5) years, after which food managers must renew their certification by retaking the exam.
You can register for the FMC® Food Managers Certification Exam through FoodManagersCertification.com/Nevada, where you can also find study materials, scheduling options, and proctoring details.
Yes, businesses, restaurants, and food service providers in Las Vegas can purchase bulk codes for employee certification.
With the bulk order the purchaser can share the access code, monitor the redemption and have access to the FMC certificate when the Food Manager passes.
For more details or to schedule your FMC® certification exam in Las Vegas, Nevada, visit FoodManagersCertification.com/Nevada today!
Yes, Nevada follows the FDA Food Code, and most counties require at least one certified food protection manager (CFPM) per food establishment. Certification is mandated by local health departments in cities like Las Vegas, Reno, and Henderson.
To obtain certification, you must:
Complete a Food Manager Training Course (optional but recommended).
Pass an ANAB-CFP accredited exam, such as the FMC® Food Managers Certification Exam.
Renew certification every five years (or as required by local regulations).
Yes, FMC® Food Managers Certification is ANAB-CFP accredited and meets Nevada’s requirements for food manager certification.
The FMC® certification is valid for five years, but some counties may have additional renewal requirements.
Yes, Nevada restaurants, bars, and grills must have at least one Certified Food Protection Manager (CFPM) to comply with health regulations.
If a bar prepares or serves food, local regulations typically require a certified food manager on staff.
Yes, food truck operators in Nevada must comply with state and local health codes, which often require a certified food manager. Regulations in Las Vegas, Reno, and Clark County may vary, so check with local authorities.
Yes, food service operations in casinos, resorts, and lodges are regulated by local health departments and must have a certified food manager overseeing food safety.
Yes, catering businesses in Nevada must follow the same food safety rules as restaurants and are required to have a certified food manager.
Most schools in Nevada require cafeteria managers to have Food Manager Certification to comply with local health regulations.
Nevada allows cottage food sales with restrictions. While Food Manager Certification is not always required, training in food safety is highly recommended. Cottage food producers must comply with local health department rules.
Online via remote proctoring.
In-person at a testing center.
On-site with an approved proctor.
To maintain compliance, you must retake and pass the FMC® exam before your certification expires.
Según el Departamento de Salud y Servicios Humanos de New Hampshire, "Al menos un CFPM debe estar presente en todo momento cuando los empleados de alimentos estén preparando alimentos. Los establecimientos de alimentos que tienen al menos un CFPM en su personal no estarán obligados a tener el CFPM presente durante las horas de operación cuando no se están preparando alimentos o cuando la preparación de alimentos se limita a recalentar alimentos preparados comercialmente o alimentos listos para comer;
Los establecimientos de alimentos que tienen 5 empleados de alimentos o menos en servicio deben tener solo un gerente de protección de alimentos certificado en su personal que esté disponible, aunque no se requiere que esté presente, durante todas las horas de operación".
Según el documento de preguntas frecuentes de New Hampshire:
"P5. ¿Cómo se convierte uno en CFPM? A. Para obtener la certificación de gerente de protección de alimentos, una persona debe aprobar un examen de certificación de seguridad alimentaria y recibir un certificado de una de las siguientes organizaciones de certificación acreditadas o de un programa. desarrollado por una de estas organizaciones, reconocida por la Conferencia para la Protección de Alimentos (CFP). Puede encontrar una lista actualizada de programas acreditados en ANAB - ANSI National Accreditation Board".
Yes. The New Hampshire Food Code follows the FDA Food Code, requiring at least one Certified Food Protection Manager (CFPM) per food establishment. Local health departments may enforce additional regulations.
Renew certification every five years or as required by local regulations.
Yes, FMC® Food Managers Certification is ANAB-CFP accredited and recognized by New Hampshire health authorities.
The FMC® certification is valid for five years, but specific counties may require additional training or renewal.
Yes, restaurants in Manchester, Nashua, Concord, and Portsmouth must have at least one Certified Food Protection Manager (CFPM) to comply with local health regulations.
If a bar prepares and serves food, it must have a Certified Food Manager on staff.
Yes, food trucks must follow local health department regulations, which typically require at least one Certified Food Manager. Each city may have different licensing and inspection requirements.
Yes, food service operations in casinos, resorts, and lodges are regulated by local health departments and must have a Certified Food Manager overseeing food safety.
Yes, food service vendors at horse racing tracks and auto racing venues must comply with state food safety regulations, requiring a Certified Food Manager.
If a store prepares fresh foods, deli items, or hot meals, a Certified Food Manager is typically required. This applies to deli counters, bakeries, and fresh food stations.
If a theme park or movie theater prepares and serves perishable foods, they must have a Certified Food Manager.
Yes, catering businesses are regulated under restaurant food safety laws and must have at least one Certified Food Manager on staff.
Yes, school food service personnel in public and private schools must follow food safety guidelines and have at least one Certified Food Manager.
Culinary programs may require instructors and students to obtain Food Manager or Food Handler Certification.
New Hampshire allows cottage food sales under specific health department guidelines. While Food Manager Certification is not always required, food safety training is strongly recommended.
Yes, FMC® offers online training to help food managers prepare for certification.
Pricing varies, but FMC® offers affordable exam and training bundles. Visit the FMC® website for current pricing.
Según la información del Programa de Protección de Alimentos de Nueva Jersey del Departamento de Salud de Nueva Jersey, dice: "Solo se aceptan certificados de Gerente de Protección de Alimentos emitidos por organizaciones acreditadas de Nueva Jersey. Todas las organizaciones acreditadas de Nueva Jersey se enumeran a continuación. Certificados de Gerente de Protección de Alimentos emitidos por cualquiera de Las organizaciones acreditadas a continuación se aceptan igualmente como prueba de credencial."
La certificación FMC® Food Managers, FoodManagersCertification.com es un programa acreditado por ANAB-CFP y ha sido aceptado por el estado de Nueva Jersey.
Yes. The New Jersey Department of Health (NJDOH) requires all food establishments to have at least one Certified Food Protection Manager (CFPM) as outlined in the New Jersey Sanitary Code (N.J.A.C. 8:24) which adopts the FDA Food Code.
Yes. The FMC® Food Managers Certification is fully accredited by ANAB-CFP and accepted statewide, including local health departments across all major cities and counties.
You must:? Complete food manager training (optional but highly recommended)? Pass an ANAB-CFP accredited exam, like FMC®? Maintain certification and renew it as required (generally every 5 years)
Yes. Restaurants in Newark, Jersey City, and other cities must comply with the CFPM requirement. A certified manager is responsible for food safety and regulatory compliance.
Yes. Bars and grills that prepare and serve food must employ a Certified Food Protection Manager.
Yes. Food trucks are regulated by local health departments and must meet the CFPM requirement if they handle, prepare, or serve food.
Yes. All foodservice outlets within these establishments must have a CFPM present during food preparation and service.
Yes. Food vendors at horse racing tracks (like Monmouth Park) and car racing tracks must comply with food safety rules, including the CFPM requirement.
If the store prepares food (deli, hot foods, baked goods, etc.), a Certified Food Manager is required.
Yes. Any establishment preparing and serving time/temperature control for safety (TCS) foods needs a Certified Food Protection Manager.
Yes. Caterers operating in New Jersey must have a CFPM in charge of food preparation and handling.
Yes. School food services, including private and public institutions, must employ a Certified Food Protection Manager according to NJ food code.
While not mandatory for students, instructors typically maintain Food Manager Certification, and students are often encouraged to obtain it as part of their professional development.
New Jersey allows certain cottage food operations under its Home Baker's Bill. While CFPM is not always mandatory, it is highly recommended for ensuring food safety and gaining consumer trust.
You may take the exam:? Online with remote proctoring? At a testing center? On-site with an approved FMC® proctor
Yes. FMC® offers a fully online, self-paced course designed to help you pass the certification exam.
The ANAB-CFP FMC® certification is valid for 5 years, but always confirm with your local health authority for specific renewal policies.
The FMC® exam and training packages are competitively priced. Visit www.foodmanagerscertification.com/new-jersey for current pricing.
You must retake and pass the exam before the expiration date to maintain your Certified Food Manager status.
Snap the QR code on the FMC® certificate or visit the official FMC® verification page:?? https://www.foodmanagerscertification.com/verify-certificate
Yes. Food trucks must comply with New Mexico food safety laws and local health department regulations, which often require at least one Certified Food Protection Manager (CFPM).
Yes. If a bar or grill prepares and serves food, it must have a Certified Food Protection Manager on staff.
If a store prepares and sells fresh foods, such as deli items or hot foods, a Certified Food Protection Manager may be required.
Culinary programs typically require instructors to hold Food Manager Certification, and students may be encouraged to obtain certification.
Yes. Any establishment that prepares and serves time/temperature control for safety (TCS) foods must have a Certified Food Manager.
Yes. Hotels, resorts, lodges, and casinos offering food service must have a Certified Food Protection Manager to oversee food safety.
Yes. Restaurants in Albuquerque, Santa Fe, Las Cruces, and other cities must have at least one Certified Food Protection Manager (CFPM).
Yes. School food services in public and private schools must employ a Certified Food Protection Manager (CFPM).
Yes. Food vendors at horse racing tracks (Sunland Park Racetrack) and car racing tracks (Albuquerque Dragway) must comply with food safety regulations and may be required to have a CFPM.
Yes. FMC® offers a self-paced, online training course to help food managers prepare for certification.
Yes. The FMC® Food Managers Certification is ANAB-CFP accredited and meets New Mexico’s food safety requirements.
You can verify an FMC® certificate in two ways:
EduClasses® was the first in the industry to introduce QR code verification for immediate validation of certification.
To renew, you must retake and pass the FMC® exam before your certification expires.
The FMC® certification is valid for 5 years, though local regulations may require additional training.
FMC® offers affordable pricing for the exam and training. Visit www.foodmanagerscertification.com for the latest pricing.
Yes. The New Mexico Environment Department (NMED) Food Program enforces the FDA Food Code, requiring most food establishments to have at least one Certified Food Protection Manager (CFPM). Local health departments may impose additional rules.
Yes. Catering businesses in New Mexico must have at least one Certified Food Protection Manager (CFPM) to oversee food safety.
New Mexico allows cottage food businesses under certain restrictions. While CFPM certification is not required, training in food safety is strongly recommended.
You may take the exam:
Según la página del Programa de Alimentos del Departamento de Medio Ambiente de Nuevo México, establece que "Al menos un empleado en cada establecimiento de alimentos permitido que tenga responsabilidad de supervisión y gestión y tenga autoridad para dirigir y controlar la preparación y el servicio de alimentos debe ser un Gerente Certificado de Protección de Alimentos de un programa acreditado". ." FoodManagersCertification.com es un programa acreditado por ANAB-CFP.
Según el Departamento de Agricultura y Mercados del Estado de Nueva York, "el artículo 20-C de la Ley de Agricultura y Mercados del Estado de Nueva York fue modificado recientemente para establecer un requisito de certificación de educación sobre seguridad alimentaria para ciertas tiendas minoristas de alimentos que preparan alimentos en las instalaciones.
Las enmiendas requieren, con ciertas excepciones para establecimientos pequeños, que cada tienda minorista de alimentos que solicite una licencia de establecimiento de procesamiento de alimentos proporcione evidencia de que se ha reconocido que un individuo dentro de la tienda ha completado un programa aprobado de educación sobre seguridad alimentaria. Se requiere que la solicitud de licencia vaya acompañada de documentación que demuestre que se ha cumplido con este requisito de educación sobre seguridad alimentaria. En la mayoría de los casos, esta documentación será un certificado que indique que una persona en un puesto de gestión o control ha asistido a un curso aprobado. El incumplimiento de los requisitos educativos resultará en la denegación de la licencia de procesamiento de alimentos."
Los candidatos a gerentes de alimentos de Nueva York deben completar la capacitación en seguridad alimentaria aprobada por el NYSDAM o, si se encuentra en la ciudad de Nueva York, recibir capacitación y certificación de New York City Health.
Sin embargo, si está empleado y quieren que tome un programa acreditado por ANAB-CFP (ANSI), regístrese para obtener la Certificación de Gerentes de Alimentos FMC®.
Yes. Casinos, horse racing tracks, and car racing venues that operate food concessions or restaurants must comply with food safety regulations and have certified food managers on staff.
Yes. Any theme park or movie theater that serves food is required to meet food safety requirements, which includes employing a certified food manager.
Yes. Facilities such as resorts, lodges, and inns with onsite food service must comply with food safety regulations, including food manager certification.
Yes. All restaurants, regardless of size or service type, must have at least one certified food manager present during hours of operation.
Yes. School cafeterias and culinary arts programs operating food services must have certified food protection managers to ensure safety and compliance with state guidelines.
Yes, food establishments in North Carolina must ensure that their food manager is trained in topics such as foodborne illness prevention, proper food handling, temperature control, sanitation, and allergen management. The FMC® Food Managers Certification covers these essential topics.
Remote proctoring via ProProctor
In-person test centers via Prometric
On-site proctoring with EduProctor™
Yes, you can take the FMC® Food Managers Certification exam online through EduClasses®’s authorized online platform. The exam is convenient and can be completed from your home or office, ensuring flexibility in your certification process.
Absolutely.
Every FMC® Food Managers Certification certificate includes a unique QR code that can be scanned for instant verification using any smartphone.
You can also verify certificates manually online at:
?? https://www.foodmanagerscertification.com/verify-certificate
Yes. Any North Carolina bar, tavern, or grill that serves food must have a certified food protection manager to comply with health regulations.
Yes. Any bar, pub, tavern, or grill that serves food is required to comply with state food safety rules by employing a Certified Food Protection Manager.
Yes. Casinos, horse racing tracks, and car racing tracks that operate food service establishments are subject to the same food safety laws as restaurants and must employ certified food managers.
Yes. All catering companies are regulated as food service establishments and must have a Certified Food Protection Manager on staff.
Not in all cases. North Carolina permits certain cottage food operations to produce low-risk foods without certification. However, earning FMC® food manager certification is highly recommended to strengthen your food safety knowledge and build customer trust.
Yes. Mobile food units, including food trucks and trailers, are required to have a Certified Food Protection Manager if they handle time/temperature control for safety (TCS) foods.
Yes, if food is prepared. Convenience stores and grocery stores that serve or prepare foods such as sandwiches, hot dogs, or pizza must employ a certified food protection manager.
Yes. Food service operations in K-12 schools, universities, and culinary arts programs are required to have certified food protection managers to ensure safe food handling practices.
Yes. Any lodge, resort, or inn with food service is required to have at least one certified food manager responsible for food safety oversight.
Yes. North Carolina restaurants are required to have a Certified Food Protection Manager on staff at all times during operation.
Yes. Any theme park or movie theater that sells prepared food is required to have a certified food protection manager on staff.
Not always. North Carolina allows some home-based (cottage food) businesses to operate under special rules. Certification may not be required for certain low-risk foods, but getting certified is recommended for best practices and consumer trust.
To earn your FMC® food manager certification:
Take the optional FMC® training program to prepare.
Pass the FMC® certification exam, available online or in person.
Receive your certificate instantly after passing.
To earn your FMC® Food Manager Certificate, follow these steps:
Complete a training course (optional but recommended).
Schedule and pass the FMC® Certification Exam.
Download or Print your official certificate immediately after passing.
To get certified, you need to complete an approved training program, such as the FMC® Food Managers Certification program. After the training, you must pass the certification exam. You can complete the course online or in-person, depending on your preference.
To renew your certification in North Carolina, you will need to complete a renewal course and pass a renewal exam. Renewal is typically required every five years.
The FMC® food manager certification is valid for five years, unless your local jurisdiction requires earlier renewal.
The FMC® Food Managers Certification is valid for five years in North Carolina. After this period, you will need to renew your certification by taking a refresher course and passing a renewal exam.
Yes. The FMC® food manager certification is accepted throughout North Carolina. The certification exam is accredited by ANAB-CFP (formerly ANSI-CFP), which is recognized by state and local health departments.
Yes, if they serve food. North Carolina convenience and grocery stores offering ready-to-eat or prepared foods (hot dogs, sandwiches, etc.) must have a food manager certified through an accredited program like FMC®.
Yes. Mobile food units, including food trucks and trailers, must have at least one certified food manager available. Certification is especially important if the mobile unit prepares or handles potentially hazardous foods.
Yes. In North Carolina, at least one supervisory employee in every food establishment must be a Certified Food Protection Manager (CFPM). This requirement follows the FDA Food Code as adopted by the North Carolina Department of Health and Human Services (NCDHHS).
Yes. The FMC® Food Managers Certification exam is accredited by ANAB-CFP (formerly ANSI-CFP), which is recognized by North Carolina regulatory authorities as meeting the certification standard for food managers.
Yes, food managers in North Carolina are required to hold a valid food manager certification. This is in line with the state's regulations to ensure that food safety standards are met in food establishments.
Yes. Caterers are considered food service establishments in North Carolina and are required to employ at least one certified food manager.
Según las Reglas que rigen la protección de alimentos y el saneamiento de establecimientos de alimentos, 15A NCAC 18A .2600, establece: "Al menos un empleado que tenga responsabilidad de supervisión y gestión y la autoridad para dirigir y controlar la preparación y el servicio de alimentos deberá ser un empleado certificado en protección de alimentos". gerente que ha demostrado competencia en la información requerida al aprobar una prueba que forma parte de un programa acreditado por el Instituto Nacional Estadounidense de Estándares (ANSI).
Certificación FMC® Food Managers, FoodManagersCertification.com es un programa acreditado (ANSI)-ANAB-CFP, por lo que es totalmente aceptado en el estado de Carolina del Norte.
If you fail the exam, you can retake it. You are allowed two attempts to pass the exam. After the second failure, you will need to take a remedial course before retaking the exam.
FMC® Food Managers Certification is valid statewide, including:
Charlotte
Raleigh
Greensboro
Durham
Winston-Salem
Fayetteville
Cary
Wilmington
High Point
Asheville And all counties under the jurisdiction of local health departments.
The FMC® food manager certification is valid across all of North Carolina, including:
Asheville
And every county under local health department jurisdiction.
In North Carolina, any food establishment that serves, prepares, or handles food is required to have at least one certified food manager. This includes restaurants, catering businesses, food trucks, grocery stores, schools, and other establishments that prepare or serve food.
If these establishments prepare or serve food, having a CFPM is advisable to maintain food safety standards. Local ordinances may dictate specific requirements.
Yes. Establishments like sit-down restaurants, pubs, grills, and fine dining locations that prepare food fall under Risk Level III or IV and must have a certified food protection manager.
Operating a food truck in North Dakota requires obtaining various permits and licenses, which can vary by location. Typically, you'll need a business license, a food handler's permit, health department certification, and a mobile vendor permit.
While not mandated statewide, many establishments opt to have a CFPM to ensure food safety and compliance with local regulations. Some local jurisdictions may require a CFPM, so it's advisable to check with local health authorities.
Yes, food service locations in theme parks and movie theaters should have a certified food manager to oversee food safety procedures.
To become a CFPM, you must pass a certification exam from a recognized food protection manager certification program accredited by the ANSI-CFP Accreditation Program.
Local jurisdictions, such as the First District Health Unit, may have specific requirements. For example, certain food establishments are required to have a person in charge at all times who has taken and passed an approved Certified Food Protection Manager course. It's essential to consult local health departments in cities like Fargo, Bismarck, and Minot for precise regulations.
The North Dakota Cottage Foods Act allows for the sale of uninspected, homemade cottage food products directly to informed end consumers for at-home consumption. While this provides opportunities for small, home-based operations without the need for license or inspection fees, ensuring food safety is vital. It's recommended that cottage food producers educate themselves on safe food handling practices, even if certification isn't mandated.
The Food Protection Manager Certification is typically valid for five years from the date of the exam.
Catering operations are encouraged to have a CFPM to ensure safe food handling during preparation and service. Requirements may vary by location and scope of services.
While the North Dakota Food Code recommends that food establishments have at least one employee with supervisory or management responsibility certified as a Food Protection Manager, it is not a statewide requirement. However, certain local jurisdictions may mandate certification, so it's essential to consult local public health units for specific requirements.
These establishments often include food services and are encouraged to have a CFPM to oversee food safety practices. Local regulations may vary, so contacting the relevant health department is recommended.
Según el North Dakota Department of Health & Human Services, establece:
"Un Gerente Certificado de Protección de Alimentos (CFPM) es una persona que tiene responsabilidad de supervisión o gestión sobre la preparación o servicio de alimentos, capacitación del personal y que ha demostrado conocimiento de las normas de seguridad alimentaria mediante la aprobación de una prueba de certificación de un programa acreditado reconocido.
Aunque se recomienda que los establecimientos de alimentos que operan en Dakota del Norte tengan al menos un empleado con responsabilidad de supervisión o gestión certificado, el CFPM no es un requisito del Código Alimentario de Dakota del Norte
Es posible que se requiera una certificación de administrador de alimentos según la ordenanza del código alimentario local y los requisitos locales. Comuníquese con su unidad de salud pública local para obtener información adicional.
Cómo convertirse en un CFPM Aprobar un examen de certificación según lo indicado por uno de los siguientes programas acreditados de certificación de gerentes de protección de alimentos reconocidos:
ANSI-CFP Accreditation Program (Accredited) CFPM Trainings"
Certificación FMC Food Managers, FoodManagersCertification.com es una accredited program.
While not always legally mandated, lacking a CFPM can lead to increased risk of foodborne illnesses, potential liability issues, and negative impacts on an establishment's reputation. Adherence to food safety practices is crucial for public health and business success.?
For the most accurate and up-to-date information, always consult local health departments and official state resources regarding Food Manager Certification requirements in North Dakota.
School nutrition program directors must complete at least eight hours of food safety training within five years of their start date or upon hiring. A local health unit may require the training earlier.
Several accredited programs offer Food Protection Manager Certification in North Dakota. It's important to choose a provider whose certification is recognized by local health authorities.
Yes. Northern Mariana Islands Concessions serving popcorn, nachos, or prepared food fall under food safety rules and must have a CFPM on site or available.
Yes. Schools, child nutrition programs, and culinary training institutions that prepare and serve food must have certified food managers overseeing kitchen operations and student safety.
Yes. All food establishments serving the public—including dine-in restaurants, bars with food service, and grills—must have a certified food manager to meet health inspection standards.
Yes. FMC® offers multiple exam options:
Online with remote proctoring (ideal for remote islands)
On-site exams via EduProctor™ for businesses or schools
Testing center locations may be coordinated as needed
Yes. Caterers that prepare, store, and deliver food for events are considered high-risk and must comply with food safety laws, including certification for managers.
Yes. Mobile vendors that prepare or serve food must have at least one Certified Food Protection Manager as required by health authorities during licensing and inspection.
Only if they serve or prepare food. Stores with hot food counters, fresh deli service, or made-to-order meals must meet certification requirements. Packaged food-only operations are generally exempt.
Yes. Venues offering food service—including resorts, beachfront lodges, casinos, horse racing tracks, and car racing events—must comply with CHCC food safety regulations and employ a CFPM.
The Northern Mariana Islands may permit some home-based food businesses to operate under limited exemptions. While certification may not be required for non-TCS (non-potentially hazardous) products, FMC® training is highly recommended for food safety education and business credibility.
To earn your certification:
Register for the FMC® food manager training and/or exam.
Complete the optional online course at your own pace.
Pass the FMC® exam with a 70% or higher.
Download your certificate immediately, valid for five years.
The FMC® Food Protection Manager Certification is valid for five years and accepted throughout the CNMI and all U.S. states and territories.
Yes. FMC® is ANAB-CFP accredited, which aligns with U.S. federal and territorial food safety standards. FMC® certification is accepted in Saipan, Tinian, Rota, and throughout the Northern Mariana Islands for regulatory compliance.
Yes. The Commonwealth Healthcare Corporation (CHCC) – Environmental Health Division oversees food safety and requires that many food establishments—including restaurants, caterers, and mobile food vendors—employ a Certified Food Protection Manager (CFPM) for high-risk operations.
Per the US Department of Agriculture, National Agricultural Library, “No data has been reported on the Food Code status in the Northern Mariana Islands.” We suggest you contact the Commonwealth Healthcare Corporation (CHCC) for regulations pertaining to Food Protection Manager Certification in your area.
FMC® certification is valid territory-wide, including:
Saipan (capital)
Tinian
Rota
San Roque
Kagman
Garapan
Chalan Kanoa
Dandan
Songsong (Rota)
San Jose (Tinian)
FMC® is accepted in all islands and villages regulated by CHCC and local municipal food safety offices.
Accepted by CHCC and local health departments
100% online training and exam access
Instant certificate download and QR code verification
Ideal for operators in Saipan, Tinian, and Rota
Yes, if your bar or alcohol-serving establishment prepares and serves food, Oklahoma requires at least one Certified Food Manager on staff. This applies to bar kitchens, pubs, and brewery restaurants in cities like Tulsa, Oklahoma City, Norman, and Broken Arrow.
Sí, los casinos, complejos turísticos y grandes lugares hoteleros de todo Oklahoma, incluidos destinos populares en Durant, Thackerville, Tulsa y Shawnee, deben tener al menos un administrador de alimentos certificado en su personal para cumplir con las normas estatales de seguridad alimentaria. Esto se aplica a las cocinas de los restaurantes, áreas de buffet y servicios de bar dentro de estos lugares.
EduClasses® FMC® offers comprehensive food manager training courses tailored to Oklahoma’s food safety regulations. The training covers food handling principles, hazard analysis, state-specific food codes, and best practices for maintaining a safe food environment in restaurants, casinos, and hospitality venues.
To register, you must present verification of your ANAB-CFP FMC certificate of completion completion or Challenge Test Certificate, along with a valid photo ID. Registration is done at the James O. Goodwin Health Center (5051 S. 129th E Ave.) at the Food Protection Service Program office.
To renew your certification, you must retake and pass the FMC® Food Managers Certification Exam before your certification expires. EduClasses® FMC® also offers refresher courses to help you stay current with Oklahoma food safety regulations.
The Tulsa Food Protection Manager’s Certificate is valid for five years from the date of issuance.
The FMC® Food Managers Certification is valid for five years in Oklahoma. After this period, you will need to retake and pass the exam to maintain certification.
The pricing for the FMC® Food Managers Certification Exam in Oklahoma is as follows:
Bulk orders receive 10% off the exam and training packages; however, proctoring fees are excluded from this discount.
Yes, Oklahoma state law requires that all food establishments have at least one Certified Food Protection Manager (CFPM). This includes restaurants, bars, and hospitality venues in major cities such as Oklahoma City, Tulsa, Norman, Edmond, and Stillwater.
Yes, the Tulsa Health Department (THD) requires food establishments to have a certified food protection manager. Managers must register their certification with THD after completing an approved training program or passing a challenge test.
Sí, el examen de certificación de gerentes de alimentos FMC® cumple con los requisitos del estado de Oklahoma para la certificación de gerentes de alimentos. El estado exige que los establecimientos de alimentos, incluidos restaurantes, bares, casinos y complejos turísticos, tengan al menos un Gerente Certificado de Protección de Alimentos (CFPM) en su personal, y el examen FMC® cumple con este requisito.
Según el Departamento de Salud del Estado de Oklahoma, Title 310 Chapter 257 respecto a los Establecimientos de Servicio de Alimentos, señala: "Con base en los riesgos de enfermedades transmitidas por alimentos inherentes a la operación de alimentos, durante las inspecciones y previa solicitud el responsable deberá demostrar a la autoridad reguladora conocimientos sobre prevención de enfermedades transmitidas por alimentos, aplicación del Análisis de Peligros Críticos Principios de los Puntos de Control y los requisitos de este Capítulo. El responsable deberá demostrar este conocimiento mediante:
(1) Cumplir con este Capítulo; al no tener violaciones críticas durante la inspección actual; o
(2) Ser un gerente certificado de protección de alimentos que haya demostrado dominio de la información requerida al aprobar una prueba que sea parte de un programa acreditado; o
(3) Responder correctamente a las preguntas del inspector en lo que se refiere a la operación alimentaria específica."
Certificación FMC de Gerentes de Alimentos, FoodManagersCertificaiton.com is an programa acreditado.
Failure to register your certification may result in non-compliance with Tulsa’s food safety regulations, which could affect your ability to work as a certified food manager.
The nonrefundable certification registration fee is $25, payable by cash or credit card only. Checks are not accepted.
Tienes varias opciones para realizar el examen FMC® en Oklahoma:
You can take an ANAB-CFP accredited food manager certification exam, such as FMC® Food Managers Certification, online or in person. After passing, you must register your certificate with THD.
Según el sitio web del Departamento de Salud de la ciudad de Oklahoma, "Todos los establecimientos de alimentos que operan en los siguientes municipios (Del City, Midwest City, Nichols Hills, Oklahoma City, Spencer, Harrah, The Village y Warr Acres) deben tener al menos uno en Gerente de protección de alimentos (CFM) certificado a nivel nacional en el sitio, que es una persona a cargo si prepara, manipula o sirve alimentos sin empaquetar con control de tiempo/temperatura para la seguridad (TCS). El CFM deberá aprobar con éxito un Instituto Nacional de Estándares Estadounidense. Examen de certificación de gerente de protección de alimentos acreditado por el Consejo para la Protección de Alimentos (ANSI-CFP).
ANSI-CFP ahora se conoce como ANAB-CFP.
Continúan diciendo: "Las instalaciones de alimentos exentas de este requisito incluyen: instalaciones de alimentos temporales, camiones de helados preenvasados, vendedores de mercados de agricultores y puestos de productos que venden solo productos sin cortar, y cualquier instalación de alimentos que venda solo alimentos preenvasados preparados comercialmente.
Sin embargo, todos los empleados de instalaciones de alimentos exentas deben poder demostrar ante la OCCHD un conocimiento adecuado de los principios de seguridad alimentaria relacionados con sus deberes específicos en la instalación.
La certificación tiene una validez de cinco (5) años a partir de la fecha del examen. Al vencimiento, el CFM debe volver a certificarse aprobando un examen de certificación de Gerente de Protección de Alimentos acreditado por ANSI-CFP. El CFM deberá aprobar el examen antes de la expiración de su certificado."
Además, "se requiere que al menos un empleado en cada establecimiento de servicio de alimentos tenga un Certificado de Gerente de Protección de Alimentos. Este empleado debe poder capacitar a otros empleados sobre prácticas seguras de manipulación de alimentos. Se espera que este empleado esté presente en las instalaciones de de forma regular.
Cambios a la ordenanza municipal de la ciudad de Oklahoma que involucran los requisitos del administrador de protección de alimentos.
Oklahoma City seguirá exigiendo que al menos un empleado de cada establecimiento tenga una Certificación de Gerente de Protección de Alimentos. Esta certificación debe provenir de uno de los exámenes aprobados por el Instituto Nacional Estadounidense de Estándares (ANSI) – Conferencia para la Protección de Alimentos. El cambio que ha ocurrido es que el empleado ya no está obligado a traer el certificado y registrarlo en el Departamento de Salud. Los certificados originales deberán estar expuestos en los establecimientos de alimentos y serán reconocidos por cinco (5) años. Si tiene alguna otra pregunta sobre el Gerente de Protección de Alimentos, comuníquese con el Coordinador de Educación Alimentaria."
La certificación FMC Food Managers en www.foodmanagerscertification.com es un examen acreditado por ANAB-CFP (anteriormente ANSI-CFP) con capacitación en línea para gerentes de alimentos.
Según el Departamento de Salud de Ohio, "A partir del 1 de marzo de 2017, cada operación de servicio de alimentos y establecimiento minorista de alimentos de nivel de riesgo III y nivel de riesgo IV debe tener al menos un empleado con responsabilidad de supervisión y gestión y la autoridad para dirigir y controlar los alimentos. preparación y servicio que ha obtenido la Certificación de Gerente de Ohio en protección de alimentos."
Yes, Ohio mandates that food service operations and retail food establishments classified as Risk Level III or IV have at least one staff member with Manager Certification in Food Protection (formerly Level Two). This certification ensures that the individual has completed extensive training in food safety management. ?
What are Risk Levels III and IV?
Risk Level III: Establishments that handle raw foods requiring time-temperature control, such as cooking, cooling, and reheating.?
Risk Level IV: Facilities engaging in processes like reheating bulk quantities of food more than once every seven days or serving primarily high-risk clientele.
Risk Level III: Facilities that handle raw food, perform cooking, cooling, or reheating of food.
Risk Level IV: Operations involving reheating of bulk foods multiple times a week or serving high-risk populations such as the elderly, young children, or immunocompromised individuals.
Complete an approved food safety training course
Pass a nationally accredited certification exam
Submit an application to the Ohio Department of Health for official certification
The certification is valid for five years. Renewal is required after the expiration date.
Yes, if the food truck is classified as Risk Level III or IV, it must have a certified food manager. Local permitting and health inspections also apply.
Any resort, lodge, casino, horse racing track, or car racing venue that operates a food service area classified as Risk Level III or IV is required to employ a certified food manager.
Yes—if they prepare or serve unpackaged food that requires temperature control (like deli sandwiches, hot meals, etc.), they fall under Risk Level III or IV and need a certified food manager.
Yes. Food service locations at theme parks and theaters must have certified food protection managers if they engage in higher-risk food preparation.
Yes. Catering services that prepare, transport, and serve food—especially hot and cold menu items—are typically Risk Level III or IV and must meet the food manager certification requirement.
Yes. School kitchens and culinary training programs that prepare food for students or the public must have certified food protection managers in charge.
Cottage food producers in Ohio are allowed to prepare specific non-potentially hazardous foods (such as baked goods and jams) from home without certification. However, they cannot prepare or sell foods that require refrigeration or advanced preparation. While not required, food safety training is strongly encouraged.
Yes, but local health departments in Columbus, Cleveland, Cincinnati, Toledo, Akron, and other cities may enforce additional guidelines. Always check with your local health authority to confirm local compliance details.
You can take the FMC® Food Manager Certification Exam online or through an approved proctor. FMC® offers:
Online training and exam bundles
Remote proctoring or in-person testing options
Immediate certificate access after passing
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.
Register for the FMC® exam and/or training.
Complete the training (optional but recommended).
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.
Según la Autoridad de Salud de Oregón, "En general, la ley de Oregón no exige la certificación de gerente de alimentos. Sin embargo, proporcionará a los gerentes un conocimiento profundo de las prácticas adecuadas de seguridad alimentaria para su uso en sus instalaciones. Otro beneficio de la capacitación de gerentes de alimentos es que las instalaciones con un administrador de alimentos certificado como persona a cargo (PIC) cumplirán con el requisito de demostración de conocimiento en las Reglas de Sanidad de Alimentos de Oregón, OAR 333-150-0000, Capítulo 2. Las opciones de certificado de administrador de alimentos en línea deben ser Acreditado por ANSI-CFP"
La certificación FMC Food Managers, FoodManagersCertification.com, es un programa acreditado de gerente de alimentos certificado por ANAB-CFP (ANSI-CFP).
Employers and health inspectors can verify FMC® Food Manager Certificates in two convenient ways:
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®.
Según el Departamento de Agricultura de Pensilvania, Ley de Certificación de Empleados de Alimentos del Departamento de Agricultura de Pensilvania, 3 Pa C.S.A. 6501 – 6510, vigente a partir del 22 de enero de 2011, requiere que un empleado por instalación de alimentos con licencia obtenga una certificación de administrador de alimentos reconocida a nivel nacional. Los programas de exámenes nacionales son aquellos que han sido aprobados por ANAB (Junta Nacional de Acreditación de ANSI) utilizando los estándares de gerentes de protección de alimentos certificados de la Conferencia de Protección de Alimentos."
Certificación FMC® Food Managers, FoodManagersCertification.com es un programa acreditado por ANAB-CFP por lo que es totalmente aceptado en el estado de Pensilvania.
Yes. Pennsylvania follows FDA Food Code guidelines, requiring at least one Certified Food Manager per food service establishment.
Yes. Food trucks and mobile vendors must have at least one Certified Food Manager who has passed an ANAB-CFP Certified Food Manager Exam.
Yes. Pennsylvania allows candidates to take the ANAB-CFP FMC Certified Food Manager Exam via ProProctor online proctoring.
Philadelphia and Pittsburgh follow state guidelines but may have additional licensing requirements. Contact your local health department for more details.
The FMC® Certified Food Manager Exam is a nationally recognized test that ensures food managers understand and apply food safety best practices. It helps businesses comply with Pennsylvania’s food safety regulations.
Yes. The Pennsylvania Food Code follows the FDA Food Code, requiring at least one Certified Food Manager per food establishment to oversee food safety.
The certification is valid for five years. After that, food managers must retake the ANAB-CFP Certified Food Manager exam to maintain their certification.
You can take the exam at:
Yes. Philadelphia’s Department of Public Health enforces strict food safety laws. Food establishments must:
Yes. Allegheny County Health Department (ACHD) follows Pennsylvania state guidelines but may conduct additional inspections.
Yes. Allentown, Erie, and Harrisburg follow state food safety laws, requiring at least one Certified Food Manager per establishment.
Yes. All restaurants must have a Certified Food Manager who has passed the FMC® Certified Food Manager Exam.
Yes. Bars and grills serving prepared food or garnishes (e.g., citrus, olives, or snacks) must have a Certified Food Manager.
Yes. Hotels, resorts, and lodges with on-site dining must have a Certified Food Manager overseeing food safety.
Yes. Pennsylvania casinos with restaurants, buffets, or bar service must have a Certified Food Manager per food service area.
Yes. Convenience stores offering prepared foods, coffee stations, or self-serve hot foods must have a Certified Food Manager on staff.
Yes. Any grocery store that prepares food (deli, bakery, or hot food section) must have a Certified Food Manager to ensure food safety compliance.
Yes. All catering companies must have at least one Certified Food Manager to handle food safety compliance.
Yes. Food trucks and mobile food vendors must have a Certified Food Manager who has passed the FMC® Certified Food Manager Exam.
Yes. Public and private schools with food service programs must have at least one Certified Food Manager to oversee cafeteria operations.
Yes. Culinary programs must ensure their students are trained in food safety, and passing the FMC® Certified Food Manager Exam is often a requirement for graduation.
You can register online and purchase your ANAB-CFP FMC exam at www.FoodManagersCertification.com/Pennsylvania and schedule your exam at a Prometric Test Center or take the online proctored exam via ProProctor.
Yes. Pennsylvania requires food establishments to keep ANAB-CFP Certified Food Manager certification on-site for health inspections.
Non-compliance may result in fines, health department penalties, or forced closure until certification is obtained.
Yes. In Puerto Rico, food establishments that prepare or serve potentially hazardous foods must have a Certified Food Protection Manager (CFPM) on staff. This is overseen by the Puerto Rico Department of Health (Departamento de Salud de Puerto Rico) and follows food safety practices consistent with FDA Food Code guidelines.
Puerto Rico ha adoptado el Código Alimentario de la FDA de 2022. El Código Alimentario de la FDA de 2022 establece: "La PERSONA A CARGO será un gerente de protección de ALIMENTOS certificado que haya demostrado competencia en la información requerida al aprobar una prueba que sea parte de un PROGRAMA ACREDITADO."
Yes. FMC® is ANAB-CFP accredited, which is the standard required for food manager certification across U.S. jurisdictions, including Puerto Rico. It is accepted by the Puerto Rico Department of Health and local inspection authorities.
Complete the optional online training (self-paced).
Pass the FMC® certification exam with a score of 70% or higher.
Download your official certificate instantly, valid for five years.
FMC® is available and accepted throughout the island, including:
San Juan
Bayamón
Ponce
Carolina
Caguas
Mayagüez
Guaynabo
Arecibo
Toa Baja
Vega Baja
FMC® Certification is valid in all municipalities, cities, and districts regulated by local or regional food safety authorities.
Yes. Mobile food vendors that cook, reheat, or serve food must comply with food safety laws and have a Certified Food Protection Manager on staff.
Yes. All establishments serving the public—including bars, grills, and full-service restaurants—must have a certified food manager to oversee safe food handling practices.
Yes. Full-service restaurants, bars that serve food, cafes, and grills are required to have a certified food manager to oversee safe food preparation and handling.
Yes. Hospitality and entertainment venues—including resorts, beach lodges, casinos, horse racing tracks, and car racing facilities—that serve food must comply with certification requirements.
Only if they prepare or serve food. Establishments with deli counters, hot food bars, or prepared meal stations must have at least one CFPM. Packaged-only retail stores may be exempt but must still follow food safety rules.
Yes. If they operate food courts or concession stands that serve TCS foods, a Certified Food Protection Manager is required for food safety compliance.
Yes. Catering businesses must have a certified food manager to ensure proper food safety during preparation, storage, transportation, and service.
Yes. Public and private schools, along with university culinary programs that prepare or serve food, are expected to have at least one certified food manager overseeing kitchen operations and food safety.
Puerto Rico allows limited home-based food production of non-potentially hazardous items (like baked goods and jams) under local exemptions. While food manager certification is not required for cottage operations, FMC® training is highly recommended to support safe practices, labeling accuracy, and long-term business success.
Yes. FMC® offers multiple testing options:
Online with live remote proctoring
On-site via EduProctor™ (for schools or employers)
At Prometric test centers, if preferred
FMC® certification is valid for five years and is recognized across Puerto Rico and the U.S.
ANAB-CFP accredited and based on FDA Food Code
Fully online training and exam options in English and Spanish
Instant certificate access with QR code validation
Trusted by food trucks, restaurants, schools, and hotels island-wide
Según el Departamento de Salud del Estado de Rhode Island, establece que los Gerentes de Seguridad Alimentaria deben "aprobar el examen nacional y renovar su certificación estatal cada 5 años. El examen puede realizarse en línea o en otro estado administrado bajo condiciones seguras dentro de los últimos 12 meses". Si la certificación de gerente de seguridad alimentaria ha caducado durante más de seis meses, deberá volver a realizar el curso de 8 horas y aprobar el examen antes de poder obtener la nueva certificación.
Para convertirse en un administrador de alimentos certificado, las personas deben aprobar un examen de certificación de gerente de protección de alimentos de un proveedor aprobado por ANAB, como FMC® Food Managers Certification de EduClasses®.
Yes. Rhode Island follows the FDA Food Code and requires that at least one Certified Food Protection Manager (CFPM) be present at all food establishments classified as high-risk. Certification ensures that food managers are properly trained in safe food handling, hygiene, and prevention of foodborne illness.
Yes. The FMC® Food Managers Certification is ANAB-CFP accredited, which is the national standard for food manager certification and is recognized by the Rhode Island Department of Health (RIDOH).
Complete the optional training course to prepare.
Take and pass the FMC® Certification Exam.
Receive your printable certificate, valid for 5 years and accepted by all local and state health departments in Rhode Island.
FMC® Food Manager Certification is available statewide, including:
Providence
Warwick
Cranston
Pawtucket
East Providence
Woonsocket
Newport
Central Falls
Westerly
Whether you're in a major city or a smaller town, FMC® is accepted throughout Rhode Island.
Yes. If a mobile food unit performs complex food operations such as cooking, reheating, or hot holding of TCS (Time/Temperature Control for Safety) foods, then at least one certified food protection manager is required.
Yes. All food establishments that prepare or serve food for immediate consumption must have a certified food manager on staff. This includes full-service restaurants, bars, taverns, grills, and breweries with kitchens.
Yes. Any resort, lodge, or entertainment venue (such as casinos, car racing tracks, or horse racing venues) that operates a kitchen or serves hot prepared food must have a certified food protection manager.
If they prepare food on-site, such as deli items, pizza, or rotisserie chicken, they fall under high-risk classification and must have a certified food manager. Prepackaged, shelf-stable items generally do not require certification.
Yes. Food courts, concession stands, or any operations within entertainment venues that serve hot or ready-to-eat foods are typically required to have a food protection manager.
Absolutely. Catering companies are responsible for safe food preparation and service, both on- and off-site. Certification is required to ensure compliance with RIDOH food safety regulations.
Yes. K-12 school cafeterias, universities, and culinary training institutions that prepare and serve food must have a Certified Food Protection Manager to ensure food safety for students and staff.
Not necessarily. Rhode Island permits limited home-based food businesses to operate under the state’s cottage food law. However, only non-potentially hazardous foods (like baked goods, jams, or candies) may be sold. While certification may not be required, food safety training is strongly recommended to protect consumers and increase trust.
Online with remote proctoring
On-site using EduProctor™
In-person at a Prometric Test Center
Your FMC® Food Manager Certification is valid for five years and is accepted throughout Rhode Island and across the U.S.
FMC® certificates can be verified:
Online through the FMC verification portal
Instantly by scanning the unique QR code printed on each certificate
This makes compliance checks easy for employers and inspectors.
Accepted by RIDOH and all local health departments
Practical, real-world exam
Fully online and mobile-friendly
Instant certification download
Según el Reglamento 61-25, Establecimientos minoristas de alimentos, "Al menos un empleado que tenga responsabilidad de supervisión y gestión, la autoridad para dirigir y controlar la preparación y el servicio de alimentos, la capacidad de hacer cumplir las políticas de salud de los empleados y una presencia frecuente en las instalaciones será un Gerente certificado de protección de alimentos que ha demostrado dominio de la información requerida al aprobar una prueba que es parte de un programa acreditado". FoodManagersCertification.com es un programa acreditado.
Yes. In South Carolina, food establishments classified as Risk Category 3 or 4 are required by the South Carolina Department of Health and Environmental Control (SCDHEC) to employ at least one Certified Food Protection Manager (CFPM). Certification ensures a higher standard of food safety knowledge and practices for managing staff and maintaining public health.
Yes. FMC® is ANAB-CFP accredited, which meets the South Carolina requirement for food protection manager certification. FMC® is accepted by SCDHEC and local health authorities across the state.
Study with FMC’s 100% online training (optional but recommended).
Pass the FMC® Certification Exam.
Download your certificate, valid for 5 years.
Columbia
Charleston
Greenville
Myrtle Beach
Spartanburg
Florence
Rock Hill
Sumter
Hilton Head
Anderson
Whether you're managing a food operation in a major city or a coastal resort town, FMC® certification is fully accepted.
Yes. If the mobile unit performs advanced food prep (like cooking, reheating, or holding TCS foods), a Certified Food Protection Manager is required. All mobile food vendors must also comply with local permitting and inspection regulations.
Yes. All full-service restaurants, bars with food service, and grills operating as Risk Category 3 or 4 are required to employ at least one certified food manager.
Yes. Hospitality venues, casinos, horse tracks, and car racing venues with onsite food preparation must comply with food safety rules. These operations typically fall into Risk Category 3 or 4 and are required to have a certified food protection manager.
If they serve prepared or unpackaged food, such as hot meals, sandwiches, or deli items, then yes—a certified food manager is required to oversee food safety practices.
Yes. If they serve hot or ready-to-eat food (nachos, hot dogs, popcorn with butter, etc.), they must meet Risk Category 3 requirements and have a certified food manager on staff.
Yes. Catering operations fall under Risk Category 3 or 4 due to offsite food preparation and transport. They are required to have a certified food protection manager.
Yes. Schools with kitchens or food service programs must have at least one Certified Food Protection Manager. Culinary training programs preparing food for public service or events also fall under this requirement.
No. South Carolina allows certain non-TCS (non-potentially hazardous) foods to be produced under its Cottage Food Law without a food manager certification. However, certification is strongly encouraged to ensure food safety knowledge and professional credibility.
Yes. FMC® offers flexible testing options:
In-person at Prometric Test Centers
On-site via EduProctor™ (for group testing)
Your FMC® certification is valid for five years and recognized across the state and nationwide.
Approved and accepted across all counties
One of the most practical exams in the U.S.
100% online training and testing options
Certificate issued instantly upon passing
ANAB-CFP accreditation ensures nationwide acceptance
Según el South Dakota Department of Health, "Administrative Rules of South Dakota 44:02:07:03 para tener al menos una persona en el personal que haya aprobado un programa de certificación y capacitación en servicio de alimentos de 8 horas."
Yes. In South Dakota, at least one Certified Food Protection Manager (CFPM) is required for Category 1 and 2 food service establishments, based on risk level. The state follows the FDA Food Code and enforcement is handled by the South Dakota Department of Health and local authorities.
Yes. FMC® is ANAB-CFP accredited, which is the standard accepted by South Dakota for food protection manager certification. FMC® is valid statewide and meets regulatory requirements for all high-risk food establishments.
Register for the FMC® training and/or exam
Complete the training course (optional but helpful)
Pass the FMC® Food Manager Certification Exam
Instantly download your certificate, valid for 5 years
FMC® certification is valid and available throughout the state, including:
Sioux Falls
Rapid City
Aberdeen
Brookings
Watertown
Mitchell
Yankton
Pierre
Spearfish
Huron
Whether you operate a restaurant in Sioux Falls or a food truck in the Black Hills, FMC® is accepted across all jurisdictions.
Yes. Mobile food units performing food prep, cooking, or holding of TCS (time/temperature control for safety) foods are classified under risk-based categories and must have a certified food manager.
Yes. Full-service restaurants, bars with food menus, grills, diners, and cafes that handle potentially hazardous food must have a Certified Food Protection Manager onsite or on staff.
Yes. If these venues provide food service, especially involving cooking or hot holding, they must comply with the state’s food manager certification requirement for Category 1 or 2 establishments.
Only if they prepare or handle unpackaged foods. Grocery store delis, hot food bars, or convenience stores with kitchens will typically fall under higher-risk categories and require a certified food manager.
Yes, if they serve prepared food. Venues offering hot meals, nachos, popcorn, or other ready-to-eat foods need to comply with food safety regulations, including CFPM certification.
Yes. Caterers involved in off-site preparation, storage, and delivery of food for events must be certified. These operations are typically high risk and fall under Category 1 or 2.
Yes. School food service programs and culinary training institutions that prepare meals must have a certified food protection manager on staff to ensure compliance with health and safety standards.
South Dakota allows home-based cottage food operations to sell certain non-TCS foods (e.g., baked goods, jams) directly to consumers without a license. While certification is not required, FMC® training is highly recommended for improving food handling knowledge, labeling accuracy, and consumer confidence.
Yes. FMC® offers flexible options:
In-person exams at Prometric test centers
On-site exams for groups using EduProctor™
Your FMC® certificate is valid for five years and meets both South Dakota and national food manager requirements.
FMC® certificates can be verified in two ways:
By scanning the QR code printed directly on the certificate for instant validation
Practical, real-world exam design
Fast online training and testing
Trusted by restaurants, schools, and businesses across South Dakota
Tennessee requiere que una persona a cargo (PIC) demuestre conocimientos sobre seguridad alimentaria al aprobar con éxito un programa acreditado por la Junta Nacional de Acreditación ANSI - Conferencia para la Protección de Alimentos (ANAB-CFP), como la Certificación de Gerentes de Alimentos FMC® de EduClasses®, para convertirse en un Certificado de Protección de Alimentos. Gerente (CFPM).
Yes. Tennessee food safety regulations follow the FDA Food Code and require that at least one Certified Food Protection Manager (CFPM) be present in Risk Category 3 and 4 food establishments, which include most full-service restaurants, catering operations, and facilities that cook or serve potentially hazardous foods.
Yes. FMC® is ANAB-CFP accredited, which meets Tennessee's legal requirement for food manager certification. FMC® is accepted by all local and regional health departments throughout the state.
Register for the FMC® exam or training + exam bundle.
Complete the optional online training (recommended for exam prep).
Pass the FMC® Food Manager Exam with a score of 70% or higher.
Nashville
Memphis
Knoxville
Chattanooga
Clarksville
Murfreesboro
Franklin
Jackson
Johnson City
Kingsport
Whether you're in a metro area or a rural county, FMC® certification is accepted and valid.
Yes. If the food truck handles open, cooked, reheated, or held-for-service food, it is considered a high-risk operation and must have a Certified Food Protection Manager.
Yes. Any establishment preparing and serving food for public consumption, including restaurants, sports bars, taverns, and grills, must comply with Tennessee’s food safety certification requirements for managers.
Yes. Any venue that includes food preparation—such as resorts, lodges, casinos, and car or horse racing tracks—must have a certified food manager on staff.
Only if they serve prepared foods. Stores offering hot meals, fresh deli items, or made-to-order foods must comply with the certification requirement. Stores selling only prepackaged goods are typically exempt.
Yes. Locations that serve popcorn, nachos, hot dogs, or other ready-to-eat foods must ensure food safety by having at least one certified food manager if classified as higher-risk.
Yes. Caterers that prepare and transport food must have a Certified Food Protection Manager to meet food safety regulations, especially for off-site events and high-volume food prep.
Yes. K–12 schools, colleges, and culinary programs with food service operations are expected to employ a certified food manager to oversee safety practices in kitchens or food labs.
Tennessee’s Domestic Kitchen Rule allows home-based businesses to sell certain non-potentially hazardous foods without inspection. However, if you're preparing food that requires refrigeration or heat, or plan to expand into wholesale or catering, certification is required. Even when not required, FMC® training is strongly recommended for food safety awareness and business growth.
On-site through EduProctor™ (for group or corporate testing)
In-person at Prometric testing centers
FMC® certification is valid for five years and recognized across Tennessee and other U.S. states.
Verification is easy:
Online via www.foodmanagerscertification.com/verify-certificate
Scan the unique QR code on the certificate for instant proof of completion
Fast, online training and exam options
Instant digital certificate upon passing
One of the most practical and real-world food safety exams in the nation
Ideal for restaurants, schools, retail food stores, catering, and more
Según la regulación que rige la certificación de administradores de alimentos en Texas, se encuentra en la Sección 25 TAC §229.176 del Código Administrativo de Texas (TAC). Esta sección se incluye en el Título 25, Servicios de salud, Parte 1, Departamento de Servicios de Salud del Estado, Capítulo 229, Alimentos y medicamentos, Subcapítulo K, Establecimientos de alimentos de Texas.
Para obtener la certificación como administrador de alimentos en Texas, las personas deben aprobar con éxito:
Según la ley estatal de Texas, es obligatorio que cada establecimiento de alimentos tenga presente al menos un administrador de alimentos certificado.
Además, todos los demás empleados que manipulen alimentos en estos establecimientos deben recibir capacitación acreditada para manipuladores de alimentos. El DSHS de Texas estipula que este programa de capacitación debe abarcar un mínimo de dos horas de material. Dentro de los 60 días posteriores al inicio del empleo, los empleados que interactúan con alimentos no empaquetados, equipos alimentarios, utensilios o superficies que entran en contacto con alimentos deben completar el programa de certificación de manipulador de alimentos.
Sí, EduClasses® también ofrece clases de gerente de alimentos no supervisadas, capacitación y exámenes de gerente de alimentos certificado acreditado por el DSHS de Texas.
¡Vaya a FMC Food Manager Classes Texas.FoodManagerClasses.com para obtener más información e inscribirse!
Según la página de la División de Salud del Consumidor de Cumplimiento del Código de la Ciudad de Dallas sobre información sobre el Gerente de Servicios de Alimentos,
"Un gerente/supervisor, que haya completado un curso de certificación de gerente de servicios de alimentos de una institución acreditada por el Departamento de Servicios de Salud del Estado de Texas, debe estar en el lugar mientras el establecimiento esté en funcionamiento. Los operadores sin personal certificado de servicio durante las operaciones pueden recibir citaciones del Tribunal Municipal por esta infracción."
Una "institución acreditada por el Departamento de Servicios de Salud del Estado de Texas", TX DSHS, incluye todos los programas acreditados por ANAB-CFP para los cuales la Certificación de Gerentes de Alimentos FMC® es un programa de Gerente de Servicios de Alimentos Certificado o Gerente de Servicios de Alimentos Registrado acreditado por ANAB-CFP.
Sí, se requieren certificados de administrador certificado de alimentos en Texas.
Según las Reglas de establecimientos de alimentos de Texas, aproximadamente un programa de capacitación de ocho horas seguido de un examen. Los Certificados de Certified Food Manager son válidos por cinco años.
El costo del programa de Certificación de Gerentes de Alimentos de FMC es %ShortTrainingCost% más la tarifa del supervisor.
El costo del programa de clases de administrador de alimentos de FMC Texas es de $30 sin tarifa de supervisor.
La Certificación de Gerentes de Alimentos de FMC es un programa acreditado de certificación de gerentes de alimentos que es totalmente aceptado en el Estado de Texas.
Además, según las Reglas para establecimientos de alimentos del estado de Texas, "El programa CFM acredita y otorga licencias para programas de capacitación para candidatos nuevos en la industria alimentaria que puedan necesitar capacitación. DSHS también otorga licencias para sitios de prueba que brindan el examen de administrador de alimentos a aquellos que tienen suficiente experiencia en el sector. industria alimentaria y desea realizar el examen Los exámenes ofrecidos a través de programas de capacitación y sitios de prueba están acreditados a través de los certificados de la Junta Nacional de Acreditación del Instituto Nacional Estadounidense de Estándares (ANSI) - Conferencia para la Protección de Alimentos (ANAB-CFP) emitidos a través de estos. Los proveedores reciben reciprocidad nacional. El Programa CFM también otorga licencias a los proveedores de exámenes de Internet. Los certificados CFM emitidos a través de estos proveedores reciben reciprocidad en todo el estado."
Perfil del directorio FMC ANAB CFP: anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/AllDirectoryDetails?&prgID=8&OrgId=2133&statusID=4
Listado de administradores de alimentos aceptados por el DSHS de Texas: www.dshs.texas.gov/licensing-certified-food-manager-training-programs
Directorio ANAB-CFP: anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/AlLdirectoryListing?menuID=8&prgID=8&statusID=4
Sí, TX DSHS ha proporcionado una guía TFER útil que se llama Referencia rápida regulatoria. La referencia rápida reglamentaria se puede utilizar para consultar rápidamente el TFER y detallar más las infracciones 1-47.
Sí, la Certificación FMC Food Managers está aprobada por la Agencia de Educación TEA de Texas como un programa de educación culinaria para escuelas secundarias en Texas. Las escuelas secundarias, que también incluyen las escuelas secundarias, pueden instruir y utilizar el examen de Gerente Certificado de Protección de Alimentos ANAB-CFP de FMC para certificar a sus candidatos (estudiantes) a Gerente de Alimentos.
Escuelas secundarias y secundarias, sigan este enlace en la lista IBC de Responsabilidad 2022-2024 de la Agencia de Educación de Texas para obtener pruebas.
Tenga en cuenta el número de artículo: 993 para la Certificación de Gerente de Protección de Alimentos que hace referencia a American National Instituto de Normas (700).
Esto indica que los programas de Certificación de Gerente de Protección de Alimentos aprobados por ANAB, anteriormente ANSI, Instituto Nacional Estadounidense de Estándares, para programas ANAB-CFP, están aprobados por la Agencia de Educación de Texas como programas de Gerente Certificado de Protección de Alimentos para ser utilizados en escuelas secundarias.
Sí, el condado de Harris, Texas, exige que los establecimientos de alimentos tengan al menos un administrador de alimentos certificado en su personal. Este requisito garantiza que se sigan estrictamente los protocolos de seguridad alimentaria, lo que ayuda a prevenir enfermedades transmitidas por los alimentos y proteger la salud pública. Los administradores de alimentos deben aprobar un examen acreditado de Certificación de Administrador de Alimentos (FMC) para cumplir con estos requisitos.
Se recomienda encarecidamente la capacitación para esta certificación, ya que ayuda a las personas a comprender los principios esenciales de seguridad alimentaria, incluida la manipulación adecuada de los alimentos, las prácticas sanitarias y la prevención de la contaminación cruzada. La certificación debe obtenerse de un proveedor certificado de administrador de alimentos acreditado por ANAB-CFP o de un proveedor aprobado por el Departamento de Servicios de Salud del Estado de Texas (DSHS).
Completar tanto la capacitación como la certificación no solo cumple con las regulaciones del condado de Harris, sino que también mejora los estándares operativos y aumenta la confianza del cliente. Para obtener orientación detallada, puede consultar las regulaciones del departamento de salud local o visitar proveedores de cursos acreditados para conocer opciones de capacitación y certificación.
La certificación FMC Food Managers es un proveedor de exámenes de certificación de gerente de alimentos acreditado por ANAB-CFP.
Sí, la Certificación de Gerentes de Alimentos FMC® está acreditada por ANAB y totalmente reconocida en todo Texas, y cumple con todos los requisitos de los departamentos de salud estatales y locales.
¡Absolutamente! La certificación es válida en todo el estado, incluidos Houston, Dallas, Austin, San Antonio, Fort Worth, El Paso, Arlington y otras ciudades de Texas.
Puede elegir entre tres opciones de Proctor:
Centros de pruebas Prometric (disponibles en las principales ciudades como Houston, Dallas, Austin y San Antonio)
Supervisor remoto ProProctor (realice el examen en línea desde cualquier lugar de Texas)
Supervisión in situ EduProctor™ (perfecta para individuos, grupos y empresas de todo Texas que prefieren un supervisor in situ)
La Certificación FMC® Food Managers es válida por cinco años en Texas, de acuerdo con las regulaciones estatales.
EduClasses ofrece capacitación en línea flexible que puede completar desde cualquier ciudad de Texas, incluidas Houston, Dallas, Austin, San Antonio y más. El curso cubre todos los principios clave de seguridad alimentaria requeridos por la ley de Texas.
¡Sí! Las empresas y organizaciones en Texas pueden comprar códigos al por mayor tanto para el examen como para la capacitación FMC®. Son ideales para restaurantes, empresas de catering y empresas hoteleras en ciudades como Houston, Dallas, Arlington, Fort Worth, San Antonio y Austin.
Una vez que su certificación esté a punto de expirar, puede volver a realizar el examen a través de cualquiera de las opciones de supervisión de FMC para cumplir con las normas de seguridad alimentaria de Texas.
Sí, los códigos masivos de FMC se pueden extender incluso después de que caduquen, lo que ofrece flexibilidad para empresas y organizaciones que administran grandes grupos de empleados.
Los gerentes de restaurantes, chefs, supervisores de catering y cualquier persona responsable de la seguridad alimentaria en Texas, ya sea en Houston, Dallas, Austin, San Antonio, Arlington, Fort Worth, Galveston, Corpus Christi u otras ciudades, deben obtener esta certificación de Gerente de Alimentos Certificado por FMC para cumplir con los requisitos estatales y garantizar las mejores prácticas de seguridad alimentaria.
Yes, Texas law mandates that food establishments have at least one certified food manager on staff.
Yes. Hotels, resorts, and large-scale food operations must have a Certified Food Manager who has passed an ANAB-CFP accredited Certified Food Manager exam for food safety compliance.
Yes. Texas allows online proctoring via ProProctor Remote Proctoring.
Yes. Texas law mandates that all food establishments have at least one Certified Food Manager who has passed the Certified Food Manager Exam.
Yes. Any business handling prepared food, including hotels, resorts, and theme parks, must have a Certified Food Manager.
Yes. Texas allows candidates to take the Certified Food Manager Exam via ProProctor Remote Proctoring.
Houston, Dallas, Fort Worth (Tarrant County), San Antonio, El Paso and Austin follow state laws but may have additional local health requirements. Check with your county health department.
The Texas Food Manager Certification is a credential required by many local health departments in Texas for individuals who supervise food handling, preparation, and storage. It confirms that the certified individual has the knowledge to protect public health by preventing foodborne illness.
Yes. Texas requires at least one certified food manager per food establishment unless the business qualifies for an exemption. Certification must be from an ANAB-CFP accredited program such as FMC® Food Managers Certification.
You can obtain your certification by passing an accredited ANAB-CFP (ANSI-CFP) Food Manager Exam, like the one offered by FMC®. Exams can be taken online with remote proctoring or in person at approved testing centers.
Most establishments need both certified food handlers and at least one certified food manager.
The FMC® Food Manager Certification is valid for 5 years in Texas, but some local health authorities may require re-registration with their department.
Yes. The FMC® Food Managers Certification is ANAB-CFP accredited, which meets the Texas Department of State Health Services (DSHS) requirements for food manager certification.
Certified Food Managers are typically required in:
Restaurants and Bars
Food Trucks and Concession Trailers
Cafeterias and Catering Services
Grocery Stores and Delis
Hotels, Resorts, and Event Venues
Schools and Culinary Programs
Convenience Stores and Gas Stations
Yes. FMC® offers a remote proctoring option through ProProctor™ and on-site proctoring through Prometric Test Centers and EduProctor™, allowing you to take the exam from your home or workplace.
You can verify your FMC® certificate instantly by scanning the QR code on the certificate or by visiting:
?? www.foodmanagerscertification.com/verify-certificate
Yes. FMC® offers bilingual proctors and instructors in English and Spanish, making certification more accessible across Texas.
Absolutely. FMC® offers bulk order systems for companies, school districts, and health departments in Texas. Bulk codes never expire and are easy to manage across multiple locations.
Yes. The U.S. Virgin Islands Department of Health – Environmental Health Division requires that many food establishments have a Certified Food Protection Manager (CFPM) on staff. Certification is mandatory for operations preparing or serving Time/Temperature Control for Safety (TCS) foods.
Las Islas Vírgenes de los Estados Unidos adoptaron el Código Alimentario de la FDA de 2022. El Código Alimentario de la FDA de 2022 establece: "La PERSONA A CARGO será un gerente de protección de ALIMENTOS certificado que haya demostrado competencia en la información requerida al aprobar una prueba que sea parte de un PROGRAMA ACREDITADO."
Yes. FMC® is ANAB-CFP accredited, meeting the national standard recognized across the U.S. and its territories. FMC® certification is accepted by public health officials throughout the U.S. Virgin Islands.
Register for the FMC® food manager training and/or ANAB-CFP exam.
FMC® certification is recognized throughout the territory, including:
St. Thomas (Charlotte Amalie, Tutu, Frenchtown)
St. Croix (Christiansted, Frederiksted, Kingshill)
St. John (Cruz Bay, Coral Bay)
Water Island
FMC® meets compliance standards across all municipalities and islands under U.S. Virgin Islands jurisdiction.
Yes. Mobile food units that prepare, cook, or serve food to the public must have a Certified Food Protection Manager on staff, especially when handling TCS foods.
Yes. Any foodservice establishment—restaurants, cafés, lounges, grills, or bars with food service—must employ a CFPM to comply with health inspection requirements.
Yes. U.S. Virgin Islands Hospitality and entertainment venues such as resorts, lodges, casinos, horse tracks, or car racing venues must follow food safety regulations and employ certified managers if food is prepared or served.
Only if they prepare food. Deli counters, hot food stations, or stores offering made-to-order items require a certified food manager. Stores selling only prepackaged food may be exempt.
Yes. Any venue that prepares or serves food—including popcorn, nachos, or hot meals—must have a Certified Food Protection Manager on-site or on record.
Yes. All caterers must employ a certified food manager to oversee food handling, preparation, delivery, and service for compliance with local food safety standards.
Yes. Public and private schools, as well as university culinary programs, are required to have CFPMs managing food safety in cafeteria or instructional kitchen settings.
Cottage food businesses in the U.S. Virgin Islands may operate under specific exemptions, especially for non-potentially hazardous items. While certification is not required, FMC® food manager training is strongly recommended for safe production, labeling, and long-term success.
On-site group testing via EduProctor™
In-person testing, where available, with coordination
FMC® certification is valid for five years and is recognized in all U.S. territories and states.
ANAB-CFP accredited and FDA-compliant
Fully online training and exams—perfect for island access
Mobile-friendly with instant certification download
Trusted by local restaurants, hotels, food trucks, and schools
Según la Oficina de Reglas Administrativas de Utah, 26B-15a-106, establece:
"Antes de que una persona pueda administrar un establecimiento de servicios de alimentos como gerente certificado de seguridad alimentaria, esa persona deberá presentar la documentación en el formato prescrito por el departamento al departamento de salud local correspondiente indicando una puntuación aprobatoria en un examen aprobado por el departamento. Para continuar administrando un establecimiento de servicio de alimentos, un gerente certificado de seguridad alimentaria deber:
Yes. Utah food establishments that engage in higher-risk food operations are required to have at least one Certified Food Protection Manager (CFPM) on staff. This requirement aligns with the Utah Department of Health and FDA Food Code guidelines and is enforced by local health departments.
Yes. The FMC® Food Managers Certification is ANAB-CFP accredited and fully accepted by Utah health authorities. It satisfies the certification requirement for food managers across all counties and municipalities.
Complete the optional online training to prepare.
FMC® certification is available and recognized across the state, including:
Salt Lake City
West Valley City
Provo
West Jordan
Orem
Sandy
Ogden
Layton
St. George
Logan
No matter your location, FMC® meets Utah’s food manager certification standards.
Yes. Mobile food units that handle TCS (time/temperature control for safety) foods, cook or reheat food, or operate as full-service kitchens are required to have a certified food manager to comply with health department regulations.
Yes. Any establishment preparing, cooking, or serving potentially hazardous foods is required to have a Certified Food Protection Manager. This includes full-service restaurants, taverns, sports bars, and grills.
Yes. Any resort or venue—including lodges, casinos, horse tracks, and car racing tracks—that provides food service to the public must have a certified food manager if classified as a high-risk operation.
Only if they prepare food on-site. If the store has a deli, prepares hot food, or sells made-to-order meals, certification is required. Stores that only sell prepackaged goods typically do not need a CFPM.
Yes. Locations that prepare or serve ready-to-eat food (e.g., popcorn with butter, nachos, hot dogs, pizza) must meet food safety requirements and have a certified food protection manager.
Yes. Caterers that prepare, transport, and serve food for public or private events must employ a Certified Food Protection Manager in accordance with Utah food safety laws.
Yes. Foodservice programs in K–12 schools, colleges, and culinary training institutions must have at least one certified food manager overseeing kitchen operations and training environments.
Utah permits home-based food production under its Cottage Food Program, allowing non-TCS foods to be made and sold without requiring manager certification. However, certification is strongly encouraged for those looking to expand, transition into commercial food service, or enhance their food safety practices.
Yes. FMC® offers multiple flexible options for certification:
Online exam with secure remote proctoring
On-site exam with EduProctor™ for group testing
In-person exam at Prometric test centers (optional)
Your FMC® certificate is valid for five years and is recognized statewide and nationwide.
Instantly by scanning the unique QR code printed on every certificate
ANAB-CFP accredited and FDA Food Code compliant
One of the most practical and effective food manager exams in the country
Instant certificate access and QR-code verification
Según el Código de establecimientos de servicios de alimentos minoristas del Departamento de Salud de Vermont, debe haber una persona a cargo presente en todo momento en un establecimiento de alimentos cuando esté abierto.
FMC® es la opción perfecta para obtener su certificación de Gerente Certificado de Protección de Alimentos para Vermont.
Yes. The Vermont Department of Health requires that at least one Certified Food Protection Manager (CFPM) be designated in high-risk food establishments. This applies to restaurants, caterers, and any business that prepares, handles, or serves potentially hazardous food.
Yes. FMC® is ANAB-CFP accredited, which meets the state’s requirement for food manager certification. FMC® is accepted throughout Vermont by all local and state regulatory agencies.
Register for the FMC® training and/or ANAB-CFP certification exam.
Pass the exam with a 70% or higher.
Receive your certificate instantly, valid for five years.
FMC® Food Managers Certification is available statewide, including:
Burlington
South Burlington
Rutland
Barre
Montpelier
Brattleboro
Bennington
St. Albans
Middlebury
St. Johnsbury
Whether you're located in a downtown business district or a rural community, FMC® is accepted in all Vermont counties.
Yes. Mobile food units that prepare, cook, or serve TCS (Time/Temperature Control for Safety) foods must have a Certified Food Protection Manager. Local health inspectors will check for certification during routine inspections and licensing.
Yes. All foodservice establishments that handle or prepare food must have a certified food manager on staff, including fine dining restaurants, casual eateries, sports bars, and grills.
Yes. Resorts, ski lodges, and venues like casinos, horse tracks, and car racing tracks that offer food service are required to meet the state’s food safety requirements and must employ a certified food manager.
Only if they serve or prepare food. Stores with delis, hot food bars, or ready-to-eat meals must meet CFPM requirements. Stores that sell only pre-packaged goods are generally exempt.
Yes. Concession stands and food courts at theaters and entertainment parks that prepare or serve food are subject to inspection and must have certified food managers on staff.
Yes. Caterers are considered high-risk operations due to the off-site preparation and transport of food. They are required to have a certified food protection manager to oversee food safety practices.
Yes. K–12 schools and postsecondary culinary programs that operate kitchens or food service lines must employ a certified food manager in accordance with state health regulations.
Vermont permits the sale of non-potentially hazardous foods from home kitchens under its Home-Based Food Operation rules. Certification is not required, but FMC® training is strongly encouraged for those producing baked goods, jams, and other items to ensure food safety and prepare for possible future expansion or inspection.
Yes. FMC® offers convenient certification options:
On-site with EduProctor™ for organizations or training partners
At select Prometric test centers
Your certification is valid for five years and is recognized across Vermont and in other U.S. states.
Each FMC® certificate can be verified in two ways:
By scanning the unique QR code printed on the certificate for instant validation
Accepted by all Vermont health jurisdictions
100% online training and certification options
Immediate certificate download upon passing
Designed for real-world food service operations—from trucks to schools
El Departamento de Salud de Virginia (VDH) afirma en su página de Gerente Certificado de Protección de Alimentos que, "Como se especifica en 12VAC5-421-55 de las Regulaciones de Alimentos de Virginia, los establecimientos de alimentos (incluidos los establecimientos de alimentos temporales) deben tener al menos un empleado con funciones de supervisión y administración. responsabilidad y autoridad para dirigir y controlar la preparación y servicio de alimentos quien es un Gerente Certificado de Protección de Alimentos (CFPM).".
Además, con respecto a los programas de certificación de gerentes de protección de alimentos aceptados, VDH continúa diciendo: "VDH reconoce los siguientes programas de certificación de gerentes de protección de alimentos acreditados a través de la Conferencia de Protección de Alimentos (CFP). ANSI mantiene una lista de organizaciones acreditadas por CFP."
Este estado indica claramente que FMC® es un programa aceptado de Certificación de Gerente de Protección de Alimentos.
Yes. In Virginia, food establishments that prepare, handle, or serve TCS (Time/Temperature Control for Safety) foods are required by the Virginia Department of Health (VDH) to employ at least one Certified Food Protection Manager (CFPM). Certification must come from a program accredited by ANAB-CFP, like FMC®.
Yes. FMC® is ANAB-CFP accredited and fully accepted across Virginia. It meets all VDH requirements for food manager certification and is recognized statewide.
Register for the FMC® online training and/or exam.
Study at your own pace (training is optional but recommended).
FMC® is accepted in all Virginia counties and major cities, including:
Virginia Beach
Norfolk
Chesapeake
Richmond
Newport News
Alexandria
Hampton
Roanoke
Portsmouth
Lynchburg
Whether you're in Northern Virginia, the Tidewater region, or the Blue Ridge Mountains, FMC® certification is valid and compliant.
Yes. Mobile food units that prepare, cook, or serve TCS foods are required to have a Certified Food Protection Manager. VDH inspections include verification of manager certification.
Yes. Restaurants, bars, pubs, and grills that prepare or serve food must have a certified food manager on-site or available during operating hours.
Yes. Any hospitality or entertainment venue—such as resorts, ski lodges, casinos, car racing tracks, and horse racing facilities—must have a certified food manager if food is prepared and served on-site.
Only if they serve prepared food. Deli counters, hot food stations, or made-to-order areas require oversight by a certified food manager. Retailers selling only pre-packaged items typically do not need certification.
Yes. If the facility serves hot or ready-to-eat food (e.g., pizza, nachos, popcorn with butter), it must have a food protection manager to meet food safety compliance requirements.
Yes. Caterers preparing food for public or private events are considered high-risk and must have at least one certified food manager to ensure safe preparation and service.
Yes. Public and private K–12 schools, as well as culinary education programs, must have certified managers for any food preparation or instructional kitchens serving food to students or staff.
Virginia allows limited cottage food operations to sell non-potentially hazardous foods (like baked goods and jams) directly to consumers. While certification is not required, it is strongly recommended for food safety knowledge and long-term success, especially if scaling into commercial food service.
Yes. FMC® offers multiple flexible certification options:
On-site via EduProctor™ (for organizations and training groups)
At select Prometric test centers if preferred
FMC® Food Manager Certification is valid for five years and is accepted across Virginia and other U.S. states.
FMC® offers fast and secure certificate verification:
Via the unique QR code printed on each certificate for instant access
Accredited by ANAB-CFP and based on FDA Food Code standards
Fast, online training and testing available anytime
Instant certificate issuance and QR-code validation
Trusted by thousands of professionals in restaurants, schools, and catering
Según la información de capacitación en seguridad alimentaria de Washington, aceptan todos los programas de gerente certificado de protección de alimentos acreditado por ANAB-CFP. Por lo tanto, la certificación FMC® Food Managers está aceptada en el estado de Washington.
FMC está reconocida por el Departamento de Salud del Estado de Washington como asociación y organización privada aprobada para el examen y la capacitación en línea de Gerente Certificado de Protección de Alimentos.
Yes. Washington State requires that all food establishments have a Certified Food Protection Manager (CFPM) on staff if they are considered complex food operations. This is enforced by the Washington State Department of Health (DOH) and local health jurisdictions.
Las regulaciones del Departamento de Salud del Condado de Tacoma-Pierce con respecto a CFPM, Gerente Certificado de Protección de Alimentos, establecen: "A partir del 1 de marzo de 2023, la mayoría de los establecimientos de alimentos necesitan al menos 1 empleado con un certificado de Gerente Certificado de Protección de Alimentos (CFPM).
No siempre es necesario que el CFPM esté presente. Sin embargo, debe estar disponible una copia de un certificado válido durante la inspección. Los CFPM se aseguran de que cada persona a cargo esté capacitada y sea capaz de controlar la seguridad alimentaria en el establecimiento.
Debe realizar una de las capacitaciones acreditadas por ANSI aprobadas por el estado y aprobar un examen para convertirse en CFPM. Puede realizar una de las capacitaciones en línea o una capacitación CFPM presencial en el Departamento de Salud. Elige la mejor opción para tus necesidades."
La certificación FMC® Food Managers es un programa CFPM acreditado por ANAB-CFP (acreditado por ANSI), por lo tanto, es totalmente aceptada por el Departamento de Salud del Condado de Tacoma-Pierce.
Yes. FMC® is ANAB-CFP accredited, which is accepted statewide in Washington. Our certification meets the Washington Food Code requirements for food manager training and certification.
Study online at your own pace (training is optional but recommended).
FMC® is available in every county and municipality across the state, including:
Seattle
Spokane
Tacoma
Vancouver
Bellevue
Everett
Kent
Yakima
Renton
Bellingham
From Puget Sound to Eastern Washington, FMC® is accepted statewide.
Yes. Mobile food units that cook, cool, reheat, or hold TCS (Time/Temperature Control for Safety) foods must have a Certified Food Protection Manager. Health departments inspect and verify certifications as part of the licensing process.
Yes. All sit-down restaurants, bars with kitchens, and grills must employ a certified food manager to comply with state and local food safety laws.
Yes. Venues like resorts, mountain lodges, casinos, horse tracks, and car racing facilities that offer food service must have at least one certified food protection manager on staff.
Only if food is prepared on-site. If the establishment has a deli counter, hot bar, or makes grab-and-go meals, it typically falls under complex food handling and must have a certified food manager.
Yes. If the venue serves popcorn with butter, hot dogs, pizza, or other prepared foods, then certification is required for food safety oversight.
Yes. Caterers are considered high-risk operations due to off-site food prep and transport. Certification is mandatory for operations serving the public or contracted clients.
Yes. Schools with cafeterias and culinary education programs must comply with health codes requiring a Certified Food Protection Manager to supervise food handling and kitchen procedures.
Washington’s Cottage Food Operations Law allows producers to sell approved non-potentially hazardous foods made in home kitchens. A food manager certification is not required, but strongly recommended for food safety education and business credibility.
Yes. FMC® provides flexible testing options:
On-site with EduProctor™ for group exams
In-person through Prometric test centers (if preferred)
The certification is valid for five years and accepted throughout Washington and nationwide.
FMC® offers secure verification:
Instant scan via the unique QR code on each certificate
Mobile-friendly, 100% online certification
Instant certificate download
Designed for real-world food operations—from food trucks to casinos
Según DC Health, "De acuerdo con el Código de Alimentos del Distrito de Columbia, § 203 del Título 25-A de las Regulaciones Municipales del Distrito de Columbia, la División de Alimentos aceptará un certificado nacional de administrador de alimentos por un período de tres (3) años. desde la fecha del examen"
El Distrito de Columbia también exige que el administrador de alimentos certificado:
Sí, la certificación Administradores de alimentos FMC ha sido aprobada por DC Health.
If a store prepares or serves unpackaged food, a certified food manager is required.
While not required for students, many culinary programs include food manager certification as part of their training.
West Virginia's Food Safety Information Resources indican que siguen el Código Alimentario de la FDA 2013.
El Departamento de Salud de Virginia Occidental también permite que todos los cursos de administrador de alimentos certificados por ANAB-CFP sean aceptados dentro del estado. Esto indica que la Certificación FMC® Food Managers es un programa totalmente aceptado en West Virginia.
Virginia Occidental también indica que otorga a los departamentos de salud locales la responsabilidad de confirmar y gestionar las inspecciones y permisos. Consulte con su departamento de salud local sobre cualquier otro requisito que pueda tener.
Yes. The West Virginia Department of Health and Human Resources (WVDHHR) requires certain food establishments to have a Certified Food Protection Manager (CFPM) on staff. This includes businesses that handle, prepare, or serve potentially hazardous foods.
Yes. FMC® is ANAB-CFP accredited, meeting the national certification standard required by West Virginia. It is accepted by all county and local health departments across the state.
Complete the optional online training at your own pace.
FMC® is recognized and accepted statewide, including in:
Huntington
Morgantown
Parkersburg
Wheeling
Martinsburg
Beckley
Fairmont
Clarksburg
Weirton
FMC® certification is valid in all West Virginia counties and municipalities.
Yes. Food trucks that prepare, cook, or serve food must have a certified food protection manager on staff. Certification is verified during local inspections and licensing.
Yes. Full-service restaurants, taverns, and grills serving potentially hazardous foods are required to have a certified food manager as part of state and local food safety compliance.
Yes. Establishments such as resorts, lodges, casinos, horse racing tracks, and car racing venues that operate food service kitchens are required to employ at least one certified food protection manager.
Only if they prepare food. Stores that offer hot bars, made-to-order meals, or delis must have a certified food manager. Prepackaged-only stores typically do not require certification.
Yes. Facilities serving ready-to-eat foods like popcorn, pizza, or nachos must have certified food managers if they meet the criteria for high-risk food handling.
Yes. Catering businesses that prepare and serve food off-site are considered high-risk and are required to employ a Certified Food Protection Manager.
Yes. K–12 schools and postsecondary culinary training programs that prepare food for students or the public must have certified food managers supervising kitchen operations.
West Virginia permits cottage food operations to sell non-potentially hazardous foods (like baked goods, jams, and candies) without a license or inspection. Certification is not required for cottage food producers, but strongly recommended for food safety knowledge and business credibility.
On-site via EduProctor™ for group settings
At Prometric test centers (if preferred)
FMC® certification is valid for five years and meets requirements throughout West Virginia and nationwide.
State-approved and nationally recognized
Fast, online training and certification options
Trusted by restaurants, schools, food trucks, and caterers
Instant certification access with QR-code verification
Los requisitos de administración de alimentos de Wisconsin indican: "La mayoría de los establecimientos de alimentos autorizados deben tener al menos un gerente u operador certificado en prácticas de protección de alimentos. La certificación es obligatoria para la mayoría de los establecimientos de alimentos, pero no para todos. El nuevo código alimentario permite una exención en las siguientes situaciones: establecimientos minoristas de alimentos preenvasados (comidos y no alimentarios), cuando solo manipulan frutas o productos agrícolas frescos; y los operadores de establecimientos minoristas de alimentos transitorios solo están exentos de este requisito. Contar con un responsable de protección de alimentos certificado Para cumplir con los requisitos reglamentarios, el personal requerido debe publicar el certificado del examen, realizado en los últimos 5 años, a la vista del público y disponible para su revisión por parte del personal de inspección. Los pequeños operadores deberán publicar el certificado de finalización del curso.
El operador o administrador de un establecimiento nuevo o en proceso de cambio de operador deberá contar con un administrador de alimentos con la credencial correspondiente dentro de los primeros 90 días posteriores a su apertura. Con la excepción de los pequeños operadores, todos los administradores de alimentos deben realizar y aprobar un examen aprobado cada cinco años. Los pequeños operadores que tienen 5 o menos manipuladores de alimentos que tienen un gerente de alimentos que ya ha tomado el examen de certificación completo y está renovando dentro de los 90 días posteriores a la fecha de vencimiento de su credencial de gerente de alimentos certificado inicial pueden usar la Seguridad Alimentaria para Pequeños Operadores (Recertificación) curso para cumplir con el requisito. Cualquier administrador de alimentos cuya credencial no se renueve dentro de los 90 días posteriores a la fecha de vencimiento deberá realizar y aprobar un examen aprobado."
Además, según el Código de Alimentos de Wisconsin, los Establecimientos de Alimentos señalan que "LOS ESTABLECIMIENTOS DE ALIMENTOS que cumplan con los requisitos de aplicabilidad especificados en § 12-101.11 deben emplear al menos una persona que sea un administrador de alimentos certificado que posea un certificado válido de prácticas de protección de alimentos como se requiere en art. 97.33 (1r), Estadísticas.".
La Certificación de Gerente de Alimentos FMC es un examen de Certificación de Gerente de Alimentos acreditado por ANSI (ANAB-CFP); por lo tanto, está aceptado en Wisconsin según el Código Alimentario de Wisconsin.
Yes. The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) requires a Certified Food Protection Manager (CFPM) to be on staff at most food establishments that prepare, handle, or serve TCS (Time/Temperature Control for Safety) foods.
Yes. FMC® is ANAB-CFP accredited, which satisfies Wisconsin’s requirement for certified food managers. FMC® is accepted by all local, county, and state-level health authorities across Wisconsin.
Complete the training (optional but recommended for preparation).
Pass the FMC® certification exam with a 70% or higher score.
FMC® certification is valid and accessible across the entire state, including:
Milwaukee
Madison
Green Bay
Kenosha
Racine
Appleton
Waukesha
Eau Claire
Oshkosh
Janesville
Whether you’re in a metro area or rural county, FMC® meets local food manager certification requirements.
Yes. Mobile food units must comply with food safety laws. If the truck handles or serves TCS foods, it must have a Certified Food Protection Manager.
Yes. All full-service restaurants, pubs, cafés, and grills that serve food are required to employ at least one certified food manager to oversee food safety.
Yes. Any hospitality or entertainment venue—such as resorts, lodges, casinos, horse racing tracks, or car racing facilities—that operates a foodservice kitchen must comply with certification requirements.
If they prepare food on-site, such as in a deli, hot food bar, or made-to-order station, a certified food manager is required. Stores selling only prepackaged, shelf-stable items are usually exempt.
Yes. If these venues serve hot or ready-to-eat foods (e.g., popcorn with butter, nachos, pizza), they must have a certified food protection manager overseeing operations.
Yes. Catering services—especially those offering off-site prep and delivery—must have a Certified Food Protection Manager to meet compliance and ensure food safety during production and transport.
Yes. Public schools, private institutions, and culinary training programs that provide meals or food instruction are required to have certified managers overseeing kitchen or instructional activities.
Wisconsin permits the sale of certain non-hazardous homemade foods under its cottage food exemption (such as baked goods and jams). These operations typically do not require certification, but FMC® training is strongly recommended to promote best practices in food safety, labeling, and sanitation.
Yes. FMC® offers flexible certification options:
Online with secure remote proctoring
On-site through EduProctor™ for group settings
In-person at Prometric test centers (optional)
FMC® Food Managers Certification is valid for five years and is accepted in Wisconsin and across the U.S.
Online training and exam options available 24/7
Instant certificate access with mobile-friendly verification
Trusted by food service operations of all sizes—from trucks to schools
Yes. The Wyoming Department of Agriculture requires that food establishments classified as high-risk operations have at least one Certified Food Protection Manager (CFPM) on staff. This ensures food safety is properly managed in facilities that handle or prepare potentially hazardous foods.
Según la Regla de Alimentos de Wyoming, la persona designada como "persona a cargo" debe demostrar comprensión de:
La Regla describe dos métodos para cumplir con este requisito. En primer lugar, se puede responder eficazmente a las consultas del inspector relacionadas con el establecimiento de servicio de alimentos o la planta procesadora en particular.
Alternativamente, uno puede obtener la certificación como gerente de protección de alimentos al aprobar una prueba acreditada, como la de Gerente de Protección de Alimentos Certificado Acreditado por ANAB-CFP proporcionada por la Certificación de Gerentes de Alimentos de EduClasses.
Aunque no es obligatorio a nivel estatal, ciertos condados de Wyoming imponen regulaciones más estrictas. Por ejemplo, a partir del 1 de enero de 2015, el condado de Teton exige que cada establecimiento autorizado tenga al menos un empleado con responsabilidades de supervisión y gestión certificado como gerente de protección de alimentos.
Afortunadamente, la mayoría de los establecimientos reconocen los programas acreditados por ANAB-CFP. Sin embargo, es prudente verificar los requisitos de capacitación adicionales con su departamento de salud local y su empleador.
Yes. FMC® is ANAB-CFP accredited, which meets Wyoming’s certification requirements for food managers. Our certification is accepted by all city and county health authorities throughout the state.
FMC® is valid and available throughout the state, including:
Cheyenne
Casper
Laramie
Gillette
Rock Springs
Sheridan
Green River
Evanston
Riverton
Whether you're operating in the capital or a rural community, FMC® certification meets Wyoming’s food manager standards.
Yes. Mobile food vendors that prepare, cook, or serve food must have a Certified Food Protection Manager if operating under a high-risk classification.
Yes. Full-service restaurants, bars with food menus, and grills must have at least one certified food manager on staff to comply with state food safety codes.
Yes. Food operations within resorts, mountain lodges, casinos, horse tracks, and car racing tracks must follow state requirements, including CFPM certification for supervisory personnel.
Only if they prepare or handle food. Establishments with deli counters, hot food bars, or in-house kitchens fall under high-risk classification and must employ a certified food manager.
Yes. If the venue serves hot or ready-to-eat foods (e.g., nachos, pizza, hot dogs), a Certified Food Protection Manager is required for compliance and safety oversight.
Yes. Caterers that prepare food for off-site events, especially those handling TCS foods, must employ at least one certified food manager to comply with food safety regulations.
Yes. School districts and culinary training programs that operate kitchens must have certified food managers to ensure compliance with state food safety regulations and protect student health.
Wyoming allows the sale of homemade foods under its Food Freedom Act with fewer restrictions. While certification is not required for non-TCS items like baked goods or jams, FMC® training is strongly recommended to promote safe practices, accurate labeling, and business professionalism.
On-site testing via EduProctor™ for group or facility use
In-person testing at select Prometric test centers
The FMC® certificate is valid for five years and accepted statewide and nationwide.
Fully accepted by Wyoming local health authorities
Online training and exam options, available anytime
Ideal for food trucks, restaurants, caterers, schools, and more