Office of Food Protection

Manager Certification

Criteria For Certified Food Manager Instructors

R21-27-CFS

8.3 Criteria for Instructors:
To be eligible for approval as a training program, only instructors who meet the qualifications in this section can teach the course. The minimum qualifications for a Division approved instructor are:

1. Possession of a bachelor degree with courses in the biological, chemical,  or food/sciences; and at least two year's experience teaching or consulting on  food related issues, or two year's employment in the food industry, or two year's employment with a food regulatory agency.

2. Currently certified in food safety through completion of the Educational Foundation or the Educational Testing Service's Food Protection Certification monitored examination with a final score of 90 or higher. If a final score of 90% or higher is not obtained after the second attempt, the individual must take an approved Food Safety Management Certification course prior to retaking the examination.

3. Successful completion of a fifteen (15) hour Division approved Food Safety Instructor Training Course. The requirements for successful completion of the fifteen (15) hour Division approved Food Safety Instructor Certification course may be waived by the Division upon presentation of equivalent educational credentials.

4. Commencing January 1993 and every three years thereafter, instructors must earn fifteen (15) professional development units. The fifteen (15) professional development units must equal fifteen (15) hours of Division approved training in food safety and sanitation topics. The following are examples of proof of such attendance:
    a. A college transcript with course description.
    b. A certificate of completion of the course with the course description.