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For Food Safety Manager Instructors
What Certified Food Manager Instructors Must Do
- Possess of a bachelor degree with courses in the biological, chemical, or food/sciences;
- Have sufficient work experience:
- At least two years of experience teaching or consulting on food-related issues;
- At least two years of employment in the food industry;
- At least two years of employment with a food regulatory agency;
- Be 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.
- Successfully complete a fifteen (15) hour Food Safety Instructor Training Course approved by the Office of Food Protection or receive a waiver from this requirement by the Office of Food Protection upon presentation of equivalent educational credentials.
- Demonstrate that they have earned fifteen (15) professional development units, equal to fifteen (15) hours of approved training in food safety and sanitation topics, every 3 years. Either a college transcript with course description or a certificate of completion of the course with the course description is required
- Take a Food Safety Certification Course and pass the food safety examination with a 90% or above.
- Submit an application to the Office of Food Protection.
- Submit an application for recertification every three years by taking 15 hours of Division approved training in food safety and sanitation topics. Proof of class hours must be submitted to the Office of Food Protection.