How can I get my certificate?
First, you must attend a food manager course and receive a certificate stating that you have passed one of the state-recognized food manager certification exams, such as ServSafe, NRFSP, Prometric or 360 Training. Once you have done this, you need to submit a Minnesota Food Manager Certificate application and a $35 check or money order payable to the Minnesota Department of Health. In order to apply for a Food Manager Certificate, you must have taken the exam within the last three years.
Do I need to have a Certified Food Protection Manager employed before I open my business?
Yes. An owner or operator of a food establishment that commences operation of a food establishment or ceases to employ a certified food manager must,
within 45 days:
- Hire a new certified food manager
- Designate an existing employee who is enrolled in a training course, or
- Hire a new employee who is enrolled in a training course.
The designated employee must apply for certification as a food manager within 90 days of the date that the food establishment commenced operation or ceased
to employ its certified food manager, as applicable.
Does my Food Manager Certificate expire?
Yes. A Minnesota Food Manager Certificate has to be renewed every three years. The expiration date is displayed on your certificate.
How can I renew my Food Manager Certificate?
You may apply for Renewal of the Minnesota Food Manager Certificate before your current certificate expires. Your application must show
proof of having attended at least four hours of food safety education and include a $35 check or money order payable to the Minnesota Department of Health.
For more information about food manager certification renewal requirements, please contact the Minnesota Department of Health or visit the following link: http://www.health.state.mn.us/divs/eh/food/fmc/how.html#renew
Which food facilities are exempt from the Food Manager Certification?
Some of the establishments that do not have to employ a Certified Food Protection Manager are:
Food establishments where food preparation activities are only one or more of these:
Heating or serving precooked hot dogs or sausages, popcorn, nachos, pretzels or frozen pizza.
Preparing or serving continental breakfast.
Preparing or serving beverages or ice.
Grinding coffee beans.
Packaging non-potentially hazardous foods.
Serving bulk foods.
Processing raw meat, poultry, fish or wild game intended for further cooking after sale.
Heating as the only preparation for a bakery product.
Providing prepackaged food in its original package.
Cleaning or sanitizing eating, drinking or cooking utensils.
Boarding establishments, bed and breakfast facilities, child care or adult day care facilities that serve 18 or fewer meals per mealtime.
Food carts, mobile food units, seasonal permanent or temporary food stands, special event food stands, retail food vehicles, portable structures, carts
or vending machines.
An establishment that provides no more than one meal per week and its main purpose is not food service.
A nursing home, hospital, boarding care home or supervised living facility, if only patients and staff are served.
Can a person become a Certified Food Protection Manager for multiple food establishments?
No, the law requires at least one full-time Certified Food Protection Manager per food establishment.