The FDA Food Code requires that the person in charge of a foodservice operation become a Certified Food Protection Manager. One certified person is required to be onsite during operating hours. Therefore, your foodservice establishment will need to have more than one certified food protection manager, so that there can be a certified manager on site during every shift. A Certified Food Protection Manager must show that they have the required knowledge by passing a test from an accredited program. The program must be accredited by an agency approved by a Conference for Food Protection. Completing the ServSafe Manager Course and passing the ServSafe Food Protection Manager Certification Examination meets this requirement.
New establishments have 6 months to comply. If an establishment only has one certified food handler and that person leaves employment, the establishment has 90 days to certify another food handler. Each establishment must have a person-in-charge during every shift that is ServSafe certified.
Indiana’s certified food managers law requires an exam that meets the ANSI-CFP requirements. Training for the exam is not required, however training is beneficial in helping pass the comprehensive exam.
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