LOUISIANA
FOOD MANAGER CERTIFICATION

Louisiana Food Manager Certification verifies a manager’s knowledge of food safety standards. In Louisiana, it must be obtained through an ANAB accredited program that meets the Conference for Food Protection (CFP) requirements.

Yes. Louisiana requires that most food establishments employ a Certified Food Protection Manager (CFPM) to ensure safe food handling and public health protection.

To become certified, pass a Food Protection Manager Certification exam accredited by the ANAB and the Conference for Food Protection (CFP). Training is available with an online course and sample test questions.

Once obtained through an ANAB accredited program, Louisiana Food Manager Certification is valid for up to 5 years and must be renewed afterward.

The most widely accepted is the Food Protection Manager Certification accredited by the ANAB and the Conference for Food Protection (CFP). It is valid in all 50 states, including Louisiana.

Yes. The certification helps food managers prevent violations, reduce foodborne risks, and improve operational efficiency and team performance.

The food manager exam usually includes 80 to 90 questions. For example, the ServSafe Manager exam has 90 questions, including 10 unscored pilot questions, with a passing grade of 75%. Other exams, like AAA Food Handler, have 80 questions with 5 unscored pilot questions with a passing grade of 70%. The number of questions and the passing score can vary depending on the certification program and local jurisdiction requirements.

A Certified Food Protection Manager (CFPM) oversees food safety practices, trains staff, ensures compliance with the Louisiana food code, and protects public health in food establishments.

Yes. AAA Food Handler’s Food Manager Certification is accepted in Louisiana when completed through an ANAB accredited program that meets Conference for Food Protection (CFP) standards.

Yes. Louisiana requires food manager certification training to be at least 8 hours long. The training must cover food safety principles and can be taken online or in a classroom setting, provided it’s from an approved provider.

Louisiana currently incorporates the 2001 edition of the FDA Model Food Code by reference. Certified Food Protection Managers (CFPMs) are responsible for applying these standards in day-to-day operations.

Hot foods must be held at 135°F or above, and cold foods at 41°F or below. For comminuted meats, required internal cooking temps range from 145°F for 3 minutes to 158°F for 1 second, depending on the method used.

Hot foods must be held at 135°F or above, and cold foods at 41°F or below. For comminuted meats, required internal cooking temps range from 145°F for 3 minutes to 158°F for 1 second, depending on the method used.