Virginia food establishments (including temporary food establishments) must have at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service who is a Certified Food Protection Manager (CFPM). Only facilities that meet the criteria for exemption in 12VAC5-421-55 B. or § 35.1-25. will not need to have a CFPM.
Food manager certification provides managers with in-depth knowledge of proper food safety practices for use in their facilities. Facilities with a certified food manager as the Person In Charge (PIC) will also meet the Demonstration of Knowledge requirement in the Virginia Food Regulations.
Restaurants with managers certified in food safety are less likely to be involved in foodborne disease outbreaks than were restaurants without managers certified in food safety, suggesting the presence of a certified food protection manager reduces the risk of a foodborne outbreak.
Which Food Protection Manager Certification Programs does VDH recognize?
VDH recognizes the following Food Protection Manager Certification Programs accredited through Conference of Food Protection (CFP). A list of CFP accredited organizations is maintained by ANSI.