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The rule also specifies responsibilities for CFPMs, display of current certificates, replacement within 60 days, and certification pathways for initial certification and renewal. It details examination acceptance, application submission, continuing education hours, and course documentation and approval requirements, including interactive teaching and commissioner review.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/46260033-certified-food-protection-manager-cfpm-requirements-for-food-establishments/340600/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/46260033-certified-food-protection-manager-cfpm-requirements-for-food-establishments/340600.png","ImageObject",300,407,{"name":92,"@type":93},"Hazel","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-22","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"When is a CFPM required for a food establishment in Minnesota under 4626.0033?","Question",{"text":112,"@type":113},"A food establishment licensee must employ a certified food protection manager (CFPM) for each establishment, including certain reheating operations for hot holding, unless an exemption in item B applies.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What exemptions allow a food establishment to avoid employing a CFPM?",{"text":117,"@type":113},"Exemptions include cases where food preparation meets the definition of a low-risk food establishment, special event food stands, retail food vehicles/portable structures/carts, and specific limited preparation activities such as non-TCS foods, consumer-cooked raw meat/poultry/fish/game, or heating/serving certain precooked products.",{"name":119,"@type":110,"acceptedAnswer":120},"How does CFPM initial certification work under this rule?",{"text":121,"@type":113},"Applicants complete a training course and pass an accepted examination taken within the 6 months directly preceding the application. They must submit an application with required personal/contact information, documentation of qualifications, and the fee referenced in Minnesota Statutes.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},340600,1790538930,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":19,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":52},137441390410,"https://ap-avatar.wpscdn.com/avatar/2000252f4ab5702993?_k=1776741390130283984","1 MINNESOTA RULES 4626.0033  \n4626.0033 CERTIFIED FOOD PROTECTION MANAGER (CFPM) REQUIREMENTS FOR FOOD ESTABLISHMENTS.  \nA. A food establishment licensee shall employ a certified food protection manager (CFPM) for each establishment including a food establishment that reheats ready-to-eat TCS foods for hot holding, except as provided in item B.  \nB. A food establishment does not need to employ a CFPM:  \n(1) where the method of food preparation meets the definition of a low-risk food establishment in Minnesota Statutes, section 157.20;  \n(2) where the food establishment is licensed as a special event food stand;  \n(3) where the establishment operates as a retail food vehicle, portable structure, or cart as defined in part 4626.0020, subpart 73; or  \n(4) where food preparation activities are solely limited to one or more of the following:  \n(a) preparing or packaging non-TCS foods that are made from ingredients that are not TCS;  \n(b) processing raw meat, poultry, fish, or game animals intended for cooking by the consumer; or  \n(c) heating or serving precooked hot dog or sausage products, popcorn, nachos, pretzels, or frozen pizza.  \nC. Only upon opening or reopening a food establishment, a licensee may employ 1 full-time employee who:  \n(1) at the time of opening or reopening meets the requirements in item G, subitem (1); and  \n(2) within 60 days of opening or reopening meets the requirements in item A.  \nD. A food establishment licensee required to employ a CFPM shall display a current original CFPM certificate or a current duplicate CFPM certificate in the establishment.  \nE. A food establishment licensee that ceases to employ a CFPM shall employ a new CFPM within 60 days.  \nF. A food establishment licensee through the CFPM is responsible for:  \n(1) identifying hazards in the day-to-day operation of the food establishment;  \n(2) developing or implementing specific policies, procedures, or standards to prevent foodborne illness in the food establishment;  \n(3) coordinating training, supervising or directing food preparation activities, and taking corrective action as needed in the food establishment to protect the health of the consumer; and  \nOfficial Publication of the State of Minnesota  \nRevisor of Statutes  \n4626.0033 MINNESOTA RULES 2  \n(4) completing in-house self-inspections of daily operations in the food establishment at a frequency that ensures food safety policies and procedures are followed.  \nG. The requirements for CFPM initial certification are as specified in this item.  \n(1) An applicant for initial certification as a CFPM shall complete a training course and pass an examination that is accepted under item H on the date taken. The examination must have been taken within 6 months directly preceding the application for certification under subitem (2) .  \n(2) An applicant for initial certification as a CFPM shall submit to the commissioner:  \n(a) a completed application on a form provided by the commissioner containing the name; telephone number; mailing address, including county; email address, if applicable; and Social Security number of the applicant;  \n(b) documentation of the applicant's qualifications under this subitem and subitem (1); and  \n(c) the fee specified in Minnesota Statutes, section 157.16, subdivision 2a.  \nH. The commissioner shall accept only examinations that are evaluated and listed by a Conference for Food Protection recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs.  \nI. The requirements for CFPM renewal certification are as specified in this item.  \n(1) An applicant for renewal as a CFPM shall successfully complete at least 4 contact hours of continuing education within the effective dates of the valid certificate. The continuing education must meet the requirements of item K.  \n(2) An applicant for renewal as a CFPM shall submit to the commissioner:  \n(a) a completed applicatio","cbCairBBk7HUAn2q","https://ap.wps.com/l/cbCairBBk7HUAn2q","pdf",315446,"English","# 4626.0033 Certified Food Protection Manager (CFPM) Requirements for Food Establishments\n## Employment requirements and exemptions\n## CFPM responsibilities, certificates, and replacement timelines\n## Initial certification and examination standards\n## Renewal certification, continuing education, and course documentation","[{\"question\":\"When is a CFPM required for a food establishment in Minnesota under 4626.0033?\",\"answer\":\"A food establishment licensee must employ a certified food protection manager (CFPM) for each establishment, including certain reheating operations for hot holding, unless an exemption in item B applies.\"},{\"question\":\"What exemptions allow a food establishment to avoid employing a CFPM?\",\"answer\":\"Exemptions include cases where food preparation meets the definition of a low-risk food establishment, special event food stands, retail food vehicles/portable structures/carts, and specific limited preparation activities such as non-TCS foods, consumer-cooked raw meat/poultry/fish/game, or heating/serving certain precooked products.\"},{\"question\":\"How does CFPM initial certification work under this rule?\",\"answer\":\"Applicants complete a training course and pass an accepted examination taken within the 6 months directly preceding the application. They must submit an application with required personal/contact information, documentation of qualifications, and the fee referenced in Minnesota Statutes.\"}]","4626.0033 Certified Food Protection Manager (CFPM) Requirements for Food Establishments | PDF",1790037603]