[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-340466-105":59,"doc-detail-340466-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","certified-food-protection-manager-and-food-handler-training-regulatory-guidelines","Certified Food Protection Manager and Food Handler Training - Regulatory Guidelines","","This document outlines the regulatory requirements for Certified Food Protection Manager (CFPM) certification and Food Handler training for food service establishments in Illinois. It details the transition from the former Illinois Food Service Sanitation Manager Certification (FSSMC) to the ANSI-accredited CFPM standard. The text specifies requirements based on facility risk categories—High, Medium, and Low—and mandates that certifications be maintained on-site for regulatory inspection. Furthermore, it defines the scope of Food Handler training, identifying the individuals required to hold such certification while clarifying exemptions for certain volunteer roles. The guidance serves as a compliance reference for food safety managers, ensuring establishments operate within legal parameters for handling potentially hazardous foods and maintaining professional health standards as enforced by the Rock Island County Health Department and state authorities.",{"@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/certified-food-protection-manager-and-food-handler-training-regulatory-guidelines/340466/",{"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/certified-food-protection-manager-and-food-handler-training-regulatory-guidelines/340466.png","ImageObject",300,407,{"name":92,"@type":93},"Mali","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},"What changed regarding the Illinois Food Service Sanitation Manager Certification (FSSMC) on January 1, 2018?","Question",{"text":112,"@type":113},"As of January 1, 2018, the Illinois FSSMC was eliminated and replaced by an ANSI-accredited Certified Food Protection Manager (CFPM) certification, removing the need for a separate state-issued certificate.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What are the CFPM requirements for different risk category facilities?",{"text":117,"@type":113},"Category I (High Risk) facilities require a CFPM at all times when preparing or serving hazardous food. Category II (Medium Risk) facilities require at least one full-time CFPM (minimum 32 hours), while Category III (Low Risk) facilities do not require one.",{"name":119,"@type":110,"acceptedAnswer":120},"Who is considered a food handler, and are there any exemptions?",{"text":121,"@type":113},"A food handler is any individual working with unpackaged food, equipment, or surfaces. Unpaid volunteers working in permanent or temporary establishments are exempt from this certification requirement.","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},340466,1790116662,{"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":8,"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":81},2336475104362,"https://ap-avatar.wpscdn.com/avatar/22000c4c46a41b752dd?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786595829695023868","Certified Food Protection Manager Training  \nEffective January 1, 2018, per PA 100-0194, the Illinois Food Service Sanitation Manager Certification (FSSMC) will be eliminated. IDPH will no longer issue FSSMC certifications, post course listings, or certify instructors/proctors on or after January 1, 2018. Please note, the Illinois Food Code still requires a valid IL FSSMC per 750.540 through the end of 2017.  \nBeginning January 1, 2018, an ANSI accredited Certified Food Protection Manager (CFPM) certification obtained through a course and passing the exam are still required, but students will not need to apply for the additional Illinois FSSMC certificate. For questions, please [email dph.fssmc@illinois.gov](email dph.fssmc@illinois.gov).  \nFor Category I (High Risk) facilities, a CFPM is required at all times the facility is preparing or serving potentially hazardous food.  \nFor Category II (Medium Risk) facilities, a minimum of 1 full-time CFPM is required. Full-time is defined as minimum of 32 work hours at that establishment.  \nFor Category III (Low Risk) facilities, no CFPM is required.  \nCFPM Certification shall be kept at the food service establishment and be available upon request by regulatory authority.  \nFood Handler Training  \nAll food handlers employed at an establishment are required to have an ANSI Food Handler Certification or higher (CFPM) . Food Handler is defined as an individual working with unpackaged food, food equipment or utensils, or food-contact surfaces.  \n*It does not include unpaid volunteers working in a permanent or temporary establishment.  \nProof of Food Handler training shall be kept at the food service establishment and be available upon request by regulatory authority.","cbCaikiRJicgqu2y","https://ap.wps.com/l/cbCaikiRJicgqu2y","pdf",203503,"English","# Certified Food Protection Manager Training\n## Facility Risk Categories\n# Food Handler Training\n## Training Definition and Exemptions","[{\"question\":\"What changed regarding the Illinois Food Service Sanitation Manager Certification (FSSMC) on January 1, 2018?\",\"answer\":\"As of January 1, 2018, the Illinois FSSMC was eliminated and replaced by an ANSI-accredited Certified Food Protection Manager (CFPM) certification, removing the need for a separate state-issued certificate.\"},{\"question\":\"What are the CFPM requirements for different risk category facilities?\",\"answer\":\"Category I (High Risk) facilities require a CFPM at all times when preparing or serving hazardous food. Category II (Medium Risk) facilities require at least one full-time CFPM (minimum 32 hours), while Category III (Low Risk) facilities do not require one.\"},{\"question\":\"Who is considered a food handler, and are there any exemptions?\",\"answer\":\"A food handler is any individual working with unpackaged food, equipment, or surfaces. Unpaid volunteers working in permanent or temporary establishments are exempt from this certification requirement.\"}]","Certified Food Protection Manager and Food Handler Training - Regulatory Guidelines | PDF",1790036698]