Which operations require a food protection manager certification?

A food protection manager certification is essential for operations that handle, prepare, or serve food to the public because these activities pose the greatest risk for foodborne illnesses. This certification ensures that managers have the necessary knowledge about safe food handling practices, hygiene, and food safety regulations, which are vital in protecting public health.

When food is directly handled—whether in preparation, cooking, or service—there is an increased risk of contamination. A food protection manager is equipped to implement safety protocols that help prevent such risks, ensure employee training on safe practices, and comply with local health department standards. In settings where food is served, the understanding of food safety is crucial for preventing illnesses that can arise from improper food handling.

Other types of operations, like those that only store food or do not handle food at all, do not require the same level of oversight since they are not directly involved in food preparation or service. While storage operations still need to follow certain guidelines, they typically do not necessitate a certified food protection manager on staff in the same way that direct food service does.