Massachusetts Certified Food Handler Manager Training

Massachusetts Food Safety Handler Manager Training Courses & ANSI Exam

  • Food Safety Manager Certification
  • Food Handler Training

Massachusetts Food Safety Manager Principles Course & ANSI-CFP Certification Exam

Course Description
The Food Safety Manager Principles Course will give you the proper food safety training to help you prepare for the nationally accredited certification exam of the ANSI-CFP (American National Standard Institute – Conference for Food Protection). The Food Safety Manager Principles Course provides necessary training leading up to the Food Protection Manager Certification Exam. This course covers food safety issues, regulations, and techniques to maintain a food-safe environment.

Course Hours: 8 Hours
Exam Duration: 1.5 Hours
Cost:

  • Food Safety Management Principles Course (English) – $85.00
  • Food Safety Management Principles Course (Spanish) – $85.00
  • Food Protection Manager Certification (ANSI-CFP) Exam – $55.00
  • Special: Food Safety Management Principles Course with Exam – $99.00

Course Outline

  • Lesson 1: Introduction to Food Safety
  • Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
  • Lesson 3: Contaminants
  • Lesson 4: Food and Temperature Control
  • Lesson 5: Employee Health, Hygiene, and Training
  • Lesson 6: Purchasing, Receiving, and Storing Food
  • Lesson 7: Cleaning and Sanitizing
  • Lesson 8: Pest Control
  • Lesson 9: Facility Design
  • Lesson 10: HACCP System Basics
  • Lesson 11: FDA Guidelines for Developing a HACCP System
  • Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan
  • Lesson 13: Seafood HACCP
  • Lesson 14: Consumer Steps to Safer Seafood

ANSI-CFP Exam
The Learn2Serve Food Protection Manager Certification (CFPM) Exam is approved by the American National Standards Institute (ANSI) and the Conference for Food Protection (ANSI-CFP). The intent of this examination is to certify that each food manager has demonstrated by means of a food safety certification examination to a certifying organization that he or she has the knowledge, skills and abilities required to protect the public from food borne illness.

This accredited exam is accepted in most states and jurisdictions* that have mandatory certification requirements for Food Management Professionals. The final exam must be passed with a 70% or higher to get credit for completion of this course. Please remember, your examination must be proctored. 

*This exam is not accepted in Connecticut and Philadelphia, Pennsylvania.

Help with Exam

  • Before the Exam: To login to the exam you will need the username and password sent to you in the exam enrollment notice email. If you did not receive your username and password contact Customer Support at 855-796-3525. IMPORTANT: You must have your Username and Password available when you arrive to take the exam.
  • To Schedule Your Exam Online: Click here
  • End of Course/Exam Instructions: Your Official Certificate will be mailed within 15 business days of completing the exam, however, a printable Proof of Completion document is available via the LMS once you complete and pass the final exam. (400K- PDF) – Download

 

Massachusetts Food Safety State Requirements:

Massachusetts requires that a person in charge of a food establishment demonstrate knowledge of food safety as outlined in the FDA Food Code. Taking an approved Certified Food Protection Manager (CFPM) Training Course and passing an Exam is one way to demonstrate knowledge. Local requirements may exceed the state’s minimum requirements.

The Learn2Serve Food Protection Manager Certification is approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP). This accredited exam is accepted in all states that have mandatory certification requirements for Food Management Professionals.

Effective October 1, 2001, the Massachusetts Food Establishment Regulation, 105 CMR 590:003(A)(2) requires food establishments to have at least one person-in-charge (PIC) who is a certified food protection manager (CFPM). This person must be at least eighteen years of age and be a full-time equivalent on-site manager or supervisor. When the certified PIC in unavailable during operating hours, an alternate PIC must be assigned. The alternate PIC does not require certification; however, this person must be knowledgeable in food safety, foodborne illness prevention and corrective actions. Local jurisdictions have the authority to exceed the state's minimum requirements. (105 CMR 590.000)

Accredited Massachusetts Certified Food Protection Manager provider: 360training.com. Reference

Regulations:

Code of Massachusetts Regulations (CMR) - Title 105: Department of Public Health - Section 590: State Sanitary Code - Chapter 10: Minimum Sanitation Standards for Food Establishments - 105 CMR 590.003(A)(2) (PDF)
URL: http://www.mass.gov/courts/docs/lawlib/104-105cmr/105cmr590.pdf

Massachusetts Food Safety Regulations
URL: http://www.mass.gov/eohhs/gov/departments/dph/programs/environmental-health/food-safety/public-health-regulations-food-safety.html

Contact Info:

Massachusetts Department of Health and Human Services
Food Protection Program
305 South Street
Jamaica Plain, MA 02130
Phone: (617) 983-6700
Web: http://www.mass.gov/eohhs/gov/departments/dph/programs/environmental-health/food-safety/

Major cities served: Boston, Worcester, Springfield, Lowell, Cambridge, New Bedford, Brockton, Quincy, Lynn, Fall River, Newton, Lawrence, Somerville, Framingham.

Massachusetts Food Safety Training Requirements & Re-Certification:

Food Safety Training Required For Managers: Yes
Food Safety Training Required Food Handlers: Yes
Certification Exam Required: Yes
Re-training Frequency Required: 5 years
Re-certification Exam Required: 5 years

Local Requirements:

City of Boston
The Boston Inspectional Services Department
Division of Health Inspections
1010 Massachusetts Avenue, Fourth Floor
Roxbury, MA 02118
http://www.cityofboston.gov/isd/health/fmcert.asp

Massachusetts Food Protection Manager (FAQs):

1. Does a certified food protection manager need to be present at an establishment during all hours of operations?
No. Section 590.003(A)(2) requires that each food establishment employ at least ONE certified food protection manager.

The certified food protection manager must be a full-time equivalent, on-site employee, who is at least 18 years of age.

The certified food protection manager must have passed one of the four exams recognized by the Department.

The certified food protection manager must be someone who is directly responsible for overseeing the daily preparation of food and the routine operation of the establishment.

When the certified food protection manager is not present at the establishment, another employee must be designated to be the person in charge. The designated person in charge does not need to be certified, but must be trained by the certified food protection manager in food safety and foodborne illness prevention and have the authority to initiate necessary corrective actions.

All food establishments must have a designated person in charge present during all hours of operation.

2. Are group homes required to have a certified food protection manager on staff?
Group homes are operated by a variety of public and private agencies. Group homes vary in size from five to thirty-five residents, but an important element of such a facility is its home-like atmosphere. Group homes may or may not be licensed by local boards of health. For those that are licensed, a certified food protection manager may be required.

If the residents cook meals for themselves (as a group or as individuals), a certified food protection manager is NOT required.

If, however, staff is hired to cook meals for the residents, or if staff duties include meal preparation, then at least one staff person must be certified.

3. Does the alternate person in charge need to be a certified food protection manager?
No, the alternate person in charge is not required to be a certified food protection manager. Each establishment is required to employ at least one full-time equivalent certified food protection manager. When the certified person is not present at the establishment, another employee must be designated to be the person in charge. The designated person in charge does not need to be certified, but must be knowledgeable of food safety and have the authority to initiate necessary corrective actions.

4. Must establishments notify the local board of health when a certified person in charge is terminated?
The local board of health must be notified only if the establishment does not have another certified person in charge, or are unable to immediately replace the certified person. If at least one full-time equivalent certified person in charge is employed on-site, the local board of health does not need to be notified.

5. May translators be used during the certified food protection manager exam?
The Department does not take a position on the use of translators during examinations. The use of translators is at the discretion of the exam companies and training instructors.

6. What happens to a person in charge who has failed the food protection manager exam because of a language barrier?
If a person in charge has failed the food protection manager exam twice and has taken training, the establishment may apply for a variance from the local board of health to be exempt from the certification requirement, as stated in 105 CMR 590.003(5). The Department fully supports the issuance of such a variance for establishments that are in compliance with the other provisions of 590.000.

7. Are food manager certification examinations available in different languages?
Yes, food manager certification exams are available in English and Spanish.

8. Are food manager certification examinations in different languages acceptable in Massachusetts?
Yes, food manager certification examinations from one of the four recognized exam companies are acceptable regardless of the language of the exam.

9. What is the definition of “snacks” as it pertains to the certification exemption for daycare operations which serve only snacks, 105 CMR 590.003(A)(3)(b)?
Snacks include any of the foods listed in the definition of Continental Breakfast (105 CMR590.002) as well as any non-potentially hazardous foods and pre-packaged foods that do not require preparation.

 

^ top