What is the course about?
This Certified Food Protection Manager course is an accredited American National Standards Institute (ANSI) course that meets the requirements of the Illinois Department of Public Health’s Food Service Sanitation Code. The course covers the principles and recommendations of the FDA Food Code, including safe food handling practices during cooking, preparation, storage, as well as employee health and hygiene, cleaning and sanitizing, facility safety and maintenance, and an overview of HACCP.
Who should attend?
At least one person supervising a food establishment during hours of operation must have taken this course and passed the exam. All food establishments are required to have at least one Certified Food Protection Manager on duty during all hours of operation. According to the Illinois Food Code, a food establishment is “any operation that stores, prepares, packages, serves, or vends food directly to the consumer, or provides food for human consumption, including restaurants, catering operations, and vending locations. Cottage food operators are also required to take this course and to pass the exam.
What is the method of delivery?
University of Illinois Extension delivers the course and proctors the exam in person in certain areas of Illinois. This is a traditional classroom style with instructors presenting content using slides, videos, hands-on activities, and handouts. We have limited options for delivering the course virtually and taking the exam online.
What language is used to deliver the course?
University of Illinois Extension delivers the course in English. We have limited options to deliver the course in Spanish. Please contact us if you would like to take the course in the Spanish language. You may request an exam in Spanish, Korean, Modern Chinese, and Traditional Chinese. Please send in requests at least one month prior to the first day of the course.
How much time do I need to complete the course and exam?
Course schedules differ depending on where you take the course but must meet a minimum of 8 hours of instruction plus a maximum of 2 hours to complete the exam.
Do participants get certificates?
Yes. Participants who pass the exam will receive a Certified Food Safety Manager’s certificate from the National Registry of Food Safety Professionals. Certificates are mailed to the participant's home address. This certificate must be renewed every five years.
Do we have to take an exam before we get the certificate?
Yes. You will receive a certificate after you pass the exam.
Note: Your certificate will be mailed to your home address within 10 business days of the exam day. If you do not receive your certificate or letter from the National Registry of Food Safety Professionals within this time frame, please contact your class instructor.
Can I take the exam without coming to class?
No. You are required to attend the entire class before taking the exam. The class will help you understand the food safety concepts you will need to do well on the exam and to protect your clients from foodborne illnesses.
Is there a cost associated with the course?
Yes. You will be charged a fee to take the course and exam, as will be indicated on the course registration page. This fee covers the course materials and examination. The cost varies depending on where you take the course.
What else do I need to take the course and exam?
You must bring a photo I.D. to take the exam.