Food Safety Training

The operation of a food service establishment is complex. The owner, manager, or person-in-charge (PIC) must understand staffing, food safety risk factors and the economics of operating a successful business. A Centers for Disease Control and Prevention survey suggested that the presence of a certified food protection manager reduces the risk for a foodborne outbreak for an establishment. The Food and Drug Administration (FDA) risk factor studies also show that a certified manager has a positive correlation with more effective control of certain risk factors.

Missouri’s current Food Code does not require food managers to be certified. However, the person in charge still needs to show solid knowledge of foodborne illness prevention, HACCP principles and Food Code requirements. They are also responsible for training and supervising staff to make sure safe food practices are followed.

The Conference for Food Protection (CFP) created national standards for Food Protection Manager Certification programs. Organizations offering these certifications must meet those standards, and their main purpose is to evaluate individuals who want to earn or maintain certification. The ANSI National Accreditation Board keeps a list of approved certification programs on its website.

Check with your local public health agency before earning a Food Protection Manager Certification. They will let you know which courses or certifications meet local requirements.