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Extension > Food > Food Safety > For Foodservice Industry > Regulations, Policies, and Procedures > Minnesota Certified Food Manager (CFM) Duties: Let's Review

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Regulations, Policies, and Procedures

Minnesota Certified Food Manager (CFM) Duties: Let's Review

Kathy Brandt

Are you a Certified Food Manager? Are you keeping up with all the duties that are expected of you? Do you know all the duties you’re responsible to oversee as CFM?

If your answer is “no” you’re not alone. A comment local health inspectors share is CFMs don’t fully understand their duties and responsibilities. So let’s review the specifics of this position.

The CFM must have the knowledge, skills and abilities to complete the following duties:

Print a copy of the newly revised Minnesota Department of Health (MDH) fact sheet, Minnesota Certified Food Manager (CFM). This fact sheet will provide information about the duties of the CFM, how to obtain certification and CFM requirements for food establishments as described in Minnesota Rules, parts 4626.2000 through 4626.2020.

Focus on the Person in Charge (PIC)

Food safety is about managing risk. All the duties of the CFM are critical in reducing the risk of foodborne illness from occurring. If you’re the CFM and are going to be away from the food establishment, do you designate someone as person in charge (PIC)?

The correct response is “yes”. If the CFM isn’t available, employees need to know that they have someone to go to with questions as well as knowing procedures are being monitored and corrective action taken, if needed. The PIC is responsible for knowing food safety rules and the procedures within the food establishment. They are responsible to provide employees with safe food handling information needed while performing their job and to ensure employees follow approved procedures for all steps in the flow of food through the establishment.

For the complete list of PIC responsibilities, link to the MDH fact sheet. (available in both English and Spanish)

Focus on Self-inspections

As CFM, do you conduct periodic in-house self-inspections? Self-inspections are a way to ‘keep on top of things’ and prevent small problems from becoming BIG. Again, it’s about managing risk. You may have a checklist you received from the inspector, at a food safety class or maybe you created your own list. Whatever method you use for self-inspection, the point is that you do it. Remember, it’s one of the required duties you have as CFM.

If you’re looking for a handy self-inspection checklist, the Twin Cities Metro Advanced Practice Center developed a practical tool to use.

Another Resource

Here’s a MDH fact sheet that provides need to know information for the safe operation of a food establishment. Use this as a training piece with your employees.

Online Learning

If you need to renew your certification, remember we offer award-winning recently updated online learning modules that are easy to use and can be done on your schedule.

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