The Connecticut Food Manager Certification is a nationally accredited exam-based program that qualifies individuals to oversee food safety practices in restaurants and other food establishments.

Connecticut law requires each food establishment to have at least one person in a supervisory role certified as a Food Protection Manager to ensure safe food handling and compliance with local health codes.

To earn your CFPM, you must pass an exam accredited by the ANSI National Accreditation Board (ANAB) and approved by the Conference for Food Protection (CFP). Upon passing, you receive your official certification.

Yes. State regulations mandate that food establishments have at least one certified manager on site during all hours of operation.

Yes. This exam is fully accredited by the ANSI National Accreditation Board (ANAB) and follows standards established by the Conference for Food Protection (CFP).

In Connecticut, Food Protection Manager Certification is typically valid for five years, depending on the exam provider. Always verify with your local health department for renewal specifics.

Yes. Many ANSI National Accreditation Board (ANAB)-accredited providers offer an online exam option with a remote proctor. This makes it easy to certify from your home or office.

Yes. A certification from an ANSI National Accreditation Board (ANAB)-accredited provider is recognized and accepted throughout all counties and municipalities in Connecticut.

You will receive a verifiable digital certificate upon passing the exam. Employers can cross-reference with the exam provider for authenticity.

The Food Manager Certification is designed for supervisors and leaders responsible for food safety systems. A food handler course is typically for entry-level employees and does not fulfill Connecticut’s managerial requirements.

Yes. The Certified Food Protection Manager (CFPM) program meets food safety standards for long-term care, hospital kitchens, and other dietary healthcare environments, including requirements outlined in CFR § 483.60.

For official regulatory guidance, contact:
Connecticut Department of Public Health
410 Capitol Avenue
PO Box 340308, MS #11 FDP
Hartford, Connecticut 06134
Phone: 860-509-7297
Fax: 860-706-5854

ANSI National Accreditation Board (ANAB) Accredited programs meet nationally recognized food safety standards and are required by many state and local health authorities, including Connecticut’s.

The exam covers critical food safety topics such as cross-contamination prevention, cooking and holding temperatures, cleaning and sanitizing, foodborne illness prevention, personal hygiene, and regulatory compliance.

You can prepare through online training courses, practice exams, and study guides. Many nationally accredited food manager certification providers offer bundled prep materials to help you pass on your first attempt.