Minimum Criteria For Certified Food Manager Instructors
Possession of a bachelor degree with courses in the biological, chemical, or food/sciences
One of the following:
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
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.
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.
Commencing January 1993 and every three years thereafter, instructors must earn fifteen (15) professional development units. The fifteen (15) professional development units must equal to 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.
Take a Food Safety Certification Course and pass the food safety examination with a 90% or above.
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.