Different food preparation and service occupations require informal or formal training or a voluntary certification from a professional association.<\/p>\n
There are basically two levels of food safety training. They are the employee level (Food Handler) and the manager level (Certified Food Manager (CFM)). The durations of the training or certification are based on the jurisdiction of employment and determined by the state or local health department.<\/p>\n
A Food Manager Certification is designed for experienced professionals in the food service industry, such as owner, manager, person-in-charge (PIC), chef, cook, or any employee. To be certified as a food manager, the individual has to pass an accredited food safety examination – administered by a certification provider that is recognized by a state\u2019s regulatory entity – to demonstrate that an individual has the knowledge, skills and abilities required to protect the public from foodborne illness.<\/p>\n
(Click state for more info)<\/strong><\/p>\n \n