Certified Food Protection Manager (CFPM)

Certified kitchen managers are restaurant employees with management responsibility who have passed a food safety test.

Restaurants with managers certified in food safety are:

Less likely to have foodborne illness outbreaks.
Have better food safety practices.
Have better ratings and fewer critical violations on their inspections.

In Illinois, food establishments are required to be under the supervision of a certified food protection manager in accordance with the state Food Code and adopted FDA Food Code.

To be certified, kitchen managers must complete an ANSI accredited Certified Food Protection Manager certification that is obtained by taking an accredited course and passing an exam. Accredited courses may be available online, by local providers, or through some local health departments. Certificates are valid for five years after successful completion of the course and passing the exam.

The city of Chicago maintains its own certification. For more information about Chicago’s certification program click here.

Questions about certified food protection managers may be emailed to the IDPH Food Program at DPH.Food@illinois.gov.