ServSafe

Food Manager Certification

The Certified Food Manager (CFM) Program was established in 2000 by the Minnesota Department of Health and the Minnesota Department of Agriculture to help achieve state wide consistency among food practices in the food industry. The Minnesota Food Code requires an owner or operator of most food establishments to employ one full-time Certified Food Manager for each food establishment.

An applicant for certification as a food manager must complete an approved training in course topics related to food safety and sanitation.  The applicant must also pass a written examination and submit an exam certificate to the State of Minnesota.

ServSafe® training and certification is recognized by the State of Minnesota. It is the industry choice for course ware and testing.

Food Manager Certification Course

This Certified Food Manager course meets the requirements of the State of Minnesota. The 8 hour training utilizes the ServSafe® Essentials curriculum to cover a wide variety of topics such as:

  • Certified Food Manager requirements
  • Microorganisms and Food borne Illness
  • Contamination and Food Allergens
  • Cleaning and Sanitizing
  • Pest Management
  • Food Safey Regulations
  • Foods Safety Management Systems

The student has the opportunity to take the Food Manager Certification Exam immediately following the training.

Cost: $170/person including ServSafe® Essentials text book, class materials, and exam.

Offering:  This course will be offered through Continuing Education or through contracted services.  A minimum of 10 students is needed to conduct training.

Basic Food Safety Training

A single outbreak of foodborne illness can easily cost a business $75,000.  The loss of customers and reputation can force the closing of a business.  Basic Food Safety is a 2 hour course for food service workers that covers the basic requirements for safe food handling.

This course provides benefits to both your business and your food service employees.  Benefits to the business include being proactive in preventing foodborne illness, increasing customer confidence, increasing worker pride, and improving the likelihood of improved inspections.  The food service worker benefits by increased confidence in safe food handling, improved knowledge of foodborne illness prevention, and incentive toward job promotion.

The training topics covered include:

  • Basics of Food Safety.
  • Personal Hygiene
  • Preventing Cross Contamination
  • Cleaning and Sanitizing
  • Food and Temperature Control
  • Preparing and Serving Food Safely

Cost: $25/person including class materials.

Offering:  This course will be offered through Continuing Education or through contracted services.  A minimum of 10 students is needed to conduct training.  On-site training is available.



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