Food Safety Classes
- Live ServSafe Classroom Classes
- Minnesota Initial Online Class
- Minnesota Refresher Live Webinar
- OHIO Manager - Level 2
- OHIO PIC
- WI Small Operator
- Food Handlers
- Food Allergen Awareness Certification
- Certified Food Safety Manager (CFSM) Courses
- Hotel & Restaurant OSHA Safety
- Continuing Education
Food Manager Training
Keynote & Training Topics
MA Food Protection Manager Certification Class
WHAT ARE THE MASSACHUSETTS FOOD SAFETY REGULATIONS?
Under 105 CMR 590, each food establishment needs at least one person in charge (PIC) who is:
- An on-site manager or supervisor
- At least 18 years of age
- A Certified Food Protection Manager (CFPM)
To become a CFPM, you need to pass a certification test that is part of an accredited program recognized by the Massachusetts Department of Public Health. That includes the training available by Trainer Marshie Morgan from M&M Biz Solutions.
If the PIC can't be present during all hours of operation, they need to designate an alternate person in charge to be responsible. The alternate PIC needs to be adequately trained in the food code by the PIC, but doesn't necessarily have to be a CFPM, themselves.
We always recommend checking with your local health department for any additional certification and training requirements.
HOW TO GET A CERTIFIED FOOD PROTECTION MANAGER IN MASSACHUSETTS?
Take your FPMC, Food Protection Manger Certification and OSHA certification classes from the comfort of your home or office with Chef Marshie.
National Registry of Food Safety Professionals NRFSP for short is ANSI approved and is the international certification and you go into the testing location to be proctored for the exam. Always Food Safe, ANSI approved certification, allows you to test and be proctored remotely when meeting all the system requirements.
Start studying for your food manager certification CFM today at your pace 24/7.
Yes, you can start and stop and do class from your phone even.
Really, OSHA Training is Required? Yep!
OSHA compliance for hotel and restaurant industry employees of every kind (including but not limited to, front desk clerks, housekeeping, cooks, wait-staff, bussers, hosts, bartenders, and chefs) – whether they work part-time, full-time, or any time – it is federal law. (Sec.5. Duties of OSH ACT: Occupational Safety & Health Act)