National Food Protection Manager Certification

Food Service Manager Certification Training is intended to prevent food-borne illness by learning food safety procedures to protect the public, other food workers, and your business.

The Centers for Disease Control (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) gets some type of food-borne illness. Of these, 128,000 are hospitalized and 3,000 die from food-borne disease. Many of these illnesses were acquired in food establishments.

Restaurants, bakeries, food trucks, markets, bars, mobile food vendors, and commissaries that prepare or serve un-packaged food must have an owner or an employee who has passed an accepted examination in food safety or show the equivalent knowledge.

Most states mandate that a Person in Charge (PIC) of a food business show knowledge of food safety as written in the FDA Food Code. By taking an approved Certified Food Protection Manager (CFPM) Training Course and passing an ANSI-Accredited Exam is one way to show that knowledge.

The Learn2Serve Food Protection Manager Exam offered on this website meets or exceeds all National Food Code standards. Local city and county requirements may be in addition to the state’s minimum requirements.

Whether you work in a restaurant, bar, food truck, sporting venue, convenience store, or amusement park most states require Food Manager Certification (or show knowledge of food safety principles)  and Food Handler Certification. 

Note: Venues that sell prepackaged food generally do not require food manager or food handler training.