Colorado food establishments are required to have a Certified Food Protection Manager (CFPM) on staff. Certification must be obtained through a program accredited by the ANSI National Accreditation Board (ANAB) and the Conference for Food Protection (CFP), to comply with state and local health regulations.

The Food Protection Manager Certification is valid for up to five years from the date of completion. After this period, a renewal through a nationally accredited exam is required to maintain certification.

Yes. When earned through an ANSI National Accreditation Board (ANAB) Accredited program, the certification is accepted in all 50 states. However, food operators should always verify specific local regulations.

Yes. The Food Protection Manager Certification can be completed 100% online, including the training and final exam, through AAA Food Handler’s accredited program. Access is available 24/7.

To ensure compliance, make sure you complete the Food Protection Manager Certification through an ANSI National Accreditation Board (ANAB) Accredited program such as ones offered by AAA Food Handler. This certification is approved across Colorado for food service operations. For specific requirements or exceptions, check with your local county or city health department.

Operating a food establishment without a Certified Food Protection Manager (CFPM) can lead to failed inspections, monetary penalties, or temporary closure, depending on the severity of the violation.

Becoming a Certified Food Protection Manager improves food safety standards, reduces the risk of foodborne illnesses, and demonstrates compliance with state and federal health codes. It also builds consumer trust and improves inspection outcomes.

Candidates must complete an online training course, review sample test questions, and pass the final exam with a minimum score of 70%. Upon passing, the official certification is available for immediate download and printing.

Yes. With certain packages, including the Diamond Package, candidates who complete all training and review materials in advance are eligible for one free retest if the first exam attempt is unsuccessful.

Yes, the Food Protection Manager Certification course is fully mobile-friendly, meaning you can complete it on most smartphones and tablets. This allows for flexibility to study wherever it’s most convenient for you, whether on the go or during breaks.  However, the exam must be taken on a laptop or computer with a web camera and speakers.

Accreditation from the ANSI National Accreditation Board (ANAB) ensures the Food Protection Manager Certification aligns with national food safety standards, including those set by the Conference for Food Protection (CFP).

After passing the final exam, candidates can immediately download and print their Food Protection Manager Certification. This certification can be displayed at the food establishment or presented to health inspectors during routine inspections as proof of compliance.

In healthcare and assisted living settings, professionals must adhere to federal guidelines, such as CFR § 483.60 for Food and Nutrition Services. 

AAA Food Handler’s Food Protection Manager Certification program meets these standards, ensuring that dietary and nutrition service staff are properly trained to handle food safely in these environments.

Colorado relies on the FDA Food Code and partners with accredited certification providers to maintain consistent food safety practices. Programs must be accredited by the ANSI National Accreditation Board (ANAB) and the Conference for Food Protection (CFP) to ensure they meet essential public health benchmarks.

Yes. While the Certified Food Protection Manager (CFPM) credential is a statewide requirement, local jurisdictions may impose additional training or certification mandates, such as Food Handler Certificates or allergen awareness training, based on local health needs.

The Conference for Food Protection (CFP) works alongside the ANSI National Accreditation Board (ANAB) to develop and maintain standards for Food Protection Manager Certification. This ensures that training programs meet national public health guidelines and equip managers with the skills needed to maintain food safety in commercial environments.