Certified Food Protection Manager Training

Certified Food Protection Manager Training

Online Certified Food Protection Manager Training and Exam Prep

2 Available Sections:

Summer 2021 - Aug 21 & 28

Fall 2021 - Oct 23 & 30

Studies have shown that food establishments that have a certified food protection manager on staff are less likely to have a foodborne illness outbreak.

New Hampshire Rules for the Sanitary Production and Distribution of Food requires the Person in Charge (PIC) during hours of food preparation to be a Certified Food Protection Manager. The PIC is required by the Food Code to demonstrate food safety knowledge to safely run the operation and perform the applicable duties.

This two-part online course will include critical food safety topics such as active managerial responsibilities, proper personal hygiene, cooking to correct temperatures, proper holding of food (time and temperature), cleaning and sanitizing food surfaces and equipment, obtaining food from safe sources and pest management. COVID 19 updates will also be included.

Who should take the course?

  • food service establishment managers and PIC at bars and restaurants
  • prepared food department in grocery stores
  • mobile caterers
  • food trucks
  • assisted-living and nursing homes
  • prison facilities
  • senior and child daycare centers

Tuition Includes:

  • Online Exam Prep Workshops
  • Course Textbook
  • An in-person ServSafe exam (one date option with choice of morning or afternoon exam) to take place at the UNH PD&T classroom facility in Portsmouth at the Pease Tradeport.
  • Exam Dates: Summer 2021 Section - Sept 18 | Fall 2021 Section - Nov 13

NOTE: Advanced enrollment is required for this program. Enrollment will close 10 days prior to the class date to allow for time to mail course textbooks to enrollment participants.

Instructor Bios


Certified Food Protection Manager Training

  • Colette Janson-Sand

    Colette Janson-Sand PhD RD LD was an Associate Professor at the UNH in Durham NH and Director of the Dietetic Program there for 36 years. She was also a UNH Cooperative Extension Specialist and served the Institute on Disability as Core Faculty in the LEND Program. She was responsible for the design of both the Dietetic Internship and Dietetic Technician Programs at UNH. She has conducted ServSafe reviews for over 10 years and taught foodservice management courses for over 30 years.

This course is currently unavailable.