Updated schedule for local current Certified Food Management training classes
future schedule for local CFM training classes
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  Food Safety Manager Training

The Illinois Food Service Sanitation code sets the standards for the Food Safety Managers that are required for each establishment.  The number of Food Safety Managers that are required for each establishment is determined by the menu and the food preparation techniques that are occurring in the facility.  Each establishment must have proper supervision to insure that the facility has the ability to control the risk factors that can contribute to foodborne illness. 

Supervision is the first item that is addressed on the inspection report.  There must be a Person In Charge that is present in the establishment, is able to demonstrate their knowledge of the food code in one of the following three ways, and is aware of and practices the duties of their job as the Person in Charge.
1.       The individual has completed and successfully passed one of the National Food Safety Manager Certification Courses.
2.       Has no violations of the priority items during the current inspection.
3.       Correctly answers the inspector’s questions regarding public health principles applicable to the operation.  The inspector’s questions are to be open ended and enable a clear and informed decision of the oversight and public health principles as they apply to the establishment including the routine monitoring and compliance with the food code.  This process is commonly referred to as Active Managerial Control.
 
Each facility must have at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service.   Each individual who holds a
Food Safety Manager Certificate should also be able to describe the Major Food Allergens and the symptoms that a Major Food Allergen could cause in a sensitive individual who has an allergic reaction.
To obtain the Food Safety Manager Certification, you must take a minimum of an 8 hour course and pass a proctored exam accredited under the standards developed and adopted by the Conference for Food Protection with a 75% or better. 
Food Handler Training.  
A food handler is defined as an individual working with unpackaged food, food equipment or utensils, or food contact surfaces.  Any individual working in the State of Illinois, unless that person has a Food Safety Manager Certification, must have a food handler certificate.  (This also applies to an individual who is not a food handler on a regular basis, but fills in as a food handler when needed.)  All food handlers working in food service shall have the training completed within 30 days of hire.  There are numerous options available that include the ANSI approval for $ 15.00 or less.
Both the food handler course and the assessment can be completed online, 24 hours a day and the training and assessment do not need to be monitored by an instructor.