Requirements for Certified Food Manager (CFM) in Minnesota

Transcription

1 Requirements for Certified Food Manager (CFM) in Minnesota Colleen Zenk, MS, CDM, CFPP, CFM Presented to MN ANFP 2015 Fall Conference October 22, 2015 St. Cloud, MN

2 Certified Food Manager Requirement Added in 1997 FDA Food Code Requirement Language Person in charge must demonstrate knowledge by Having no Priority violations during the current inspection Being a Certified Food Protection Manager who has shown proficiency of required information through passing a test that is part of an accredited program OR Responding correctly to the inspector s questions as they relate to the specific food operation. Lists various areas of knowledge MN Code does not include just responding to questions as meeting the requirement in MN 2

3 Requirement for a Certified Food Manager Original Exemptions (2000) based on low-risk operations where food preparation is solely limited to Heating or serving pre-cooked hot dogs/sausage, popcorn, nachos, pretzels, frozen pizza Continental Breakfast rolls, coffee, juice, milk, cold cereal Non-alcoholic or alcoholic beverages or ice Grinding coffee beans Packaging foods that are not potentially hazardous Bulk foods Processing raw meat, poultry, fish, wild game intended for cooking after sale Heating bakery products Providing pre-packaged food in original package 3

4 Original Exemptions to CFM Rule If food is prepared for 18 or fewer persons per mealtime Bed and Breakfast Child care Adult day care Food cart, mobile food unit, seasonal food stand Retail food vehicle, portable cart or vending machine No more than one meal a day is prepared within a seven-day period and the purpose of the business is not foodservice 4

5 Excluded Facilities in MN Code Current MN code* excludes those foodservice operations which relate to resident or patient care in licensed hospitals, nursing homes, and board and care homes where care standards are set by other federal certification standards Purpose was to reduce overlap May not exempt all parts of foodservice in facility Abbott NW Hospital McDonald s in house Federal survey/facility license may require CFM or allows demonstration of knowledge to surveyor MN Code based on 1997 Federal Code; statute effective

6 Other Exclusions in MN Code An operation that is licensed as a special event food stand, food cart, seasonal food stand, mobile food unit, except for those that are approved to operate in same location for 21 days or more Where food preparation is solely limited to Preparing or packaging non-tcs foods that are made from ingredients that are non-tcs (dry hot cocoa mix) Serving, reheating or packaging ready-to-eat TCS foods except for facilities hat reheat such foods for hot holding; Processing raw meat, poultry or fish intended for cooking by the consumer (meat processing/retail store) 6

7 Proposed New Language in MN Food Code Revision Requirement for CFM CFPM (Certified Food Protection Manager) Still based on risk high, medium, low Definition - high-risk foodservice Serves potentially hazardous foods that require extensive processing on premise, including manual handling, cooling, reheating, or holding for service Prepares foods several hours or days before service Serves menu items that have been determined to be common vehicles of foodborne illness CFPM not required in a food establishment that meets the definition of low-risk food establishment in MN Statutes 7

8 MN Requirement for Food Safety Training in Foodservice The State of Minnesota requires a Certified Food Manager in most food establishments: Must be a manager or supervisor Working the equivalent of full-time Does not have to be present at all times unless required by local jurisdiction If not on duty, designates a person in charge who is trained in food safety and responsible for supervision of food safety practices Overseen by MN Dept. of Health 8

9 Three Step Process Training food manager (food safety) course minimum of 8 hours MDH approved courses Online or in person Testing exam approved by Conference on Food Protection within the last 3 years ServSafe (National Restaurant Association) Certified Professional Food Managers Exam (Prometric) National Registry of Food Professionals Exam 360 Training/Learn2Serv.com All online exams must be proctored & within 3 yrs. CDM exam not accepted as approved exam Apply for MN Food Manager Certificate

10 ServSafe Certification Valid for 5 years No renewal Must retest to get a new one Accepted by most states Not same as MN Food Manager Certification 10

11 Applying for MN FMC Complete application form Include COPY of ServSafe certificate, and copy of your class attendance certificate (class or online) Include $35 fee FMC will be returned in a couple of weeks. Copy of MDH FMC must be posted in establishment Health inspector will verify during inspections (city/county) MDH - Look up State Certified Managers 11

12 MN Food Manager Certificate Valid for 3 years Renewable with 4 hours of continuing education No retest needed unless expired $35 fee for renewing

13 Additional Requirements It is up to the foodservice establishment to decide or mandate if they want to have additional staff (beyond the Certified Food Manager) to take food safety training and receive state certification. However, code specifies that the FMC or PIC is responsible for training employees and enforcing good food safety practices. It is good business sense.

14 MN Food Code Revision 14

15 Thank You! Colleen Zenk, MS, CDM, CFPP