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Regulation 6 CCR 1010-2: Retail Food Establishments
Trained managers keep food safe!
Food protection managers are important in creating rules, making sure employees follow the rules, and communicating with employees about keeping food safe.
Five Risk Factors of Illness
- Not cooked enough/li>
- Food from unsafe sources
- Improper holding temps
- Dirty equipment
- Poor personal hygiene
Regulation — Citation 2-102.12 & 2-102.20
At least one employee with authority to direct and control food preparation and service shall be a food protection manager who has been certified by an accredited program. Only Conference for Food Protection ANSI certified food Protection Manager courses meet the requirements of 2-102.20.
Beginning on March 1, 2025 the person in charge shall be a certified manager.
Approved Providers for Food Protection Manager Training
Pleas visit the ANSI National Accreditation Board for ANAB-CFP Accreditation Programs. These trainings may be offered in multiple languages.
