[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-340627-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-340627-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","food-code-fact-sheet-38-certified-food-protection-manager","Food Code Fact Sheet - 38 - Certified Food Protection Manager","","Food Code Fact Sheet #38 outlines requirements for certified food protection managers (CFPMs) under OAR 333-150-0000, Chapter 2-102.12. It states that by January 1, 2029 at least one CFPM must be on staff, and by January 1, 2031 a certified person in charge must be present each day during peak risk operating hours. The sheet explains public health reasons, highlights CFPM impacts on temperature control, hygiene, and cross-contamination prevention, describes training and approved provider options, and details a two-step rollout. It also notes exclusions for certain facility types.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/food-code-fact-sheet-38-certified-food-protection-manager/340627/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/food-code-fact-sheet-38-certified-food-protection-manager/340627.png","ImageObject",300,407,{"name":42,"@type":43},"River Wang","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-30","2026-09-22",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",10,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the key CFPM requirements and deadlines in Fact Sheet #38?","Question",{"text":63,"@type":64},"By January 1, 2029, each facility must have at least one person in charge who is a certified food protection manager. By January 1, 2031, the certified person in charge must be present every day during the hours representing the highest food safety risk.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Why does the document emphasize having a certified food protection manager on staff?",{"text":68,"@type":64},"Research cited in the sheet indicates CFPMs reduce the risk of foodborne illness. Restaurants with CFPMs were found to be less likely to experience foodborne illness outbreaks than those without certification.",{"name":70,"@type":61,"acceptedAnswer":71},"What training options are available to become a certified food protection manager?",{"text":72,"@type":64},"The document states that approved providers offer in-person training courses, online courses, and exam-only options for experienced staff.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},340627,1790481758,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":55,"slug":125},"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":22,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":30},1099514067438,"https://ap-avatar.wpscdn.com/avatar/100002539ee87300030?x-image-process=image/resize,m_fixed,w_180,h_180&k=1780474512215547542","Food Code Fact Sheet \\#38  \nW h a t y o u s h o u l d k n o w a b o u t t h e C o d e  \n/ food safety  \nOAR 333-150-0000, CHAPTER 2-102.12  \n(A) By January 1, 2029, at least one person in chargeshall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.  \n(B) By January 1, 2031, at least one person in chargeshall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. The certified person in charge must be present each day the establishment operates and during the hours of operation that represent the highest food safety risk to the food establishment.  \nPUBLIC HEALTH  \nREASONS:  \nResearch shows that having a certified food protection manager (CFPM) on staff reduces the risk of foodborne illness. A Centers for Disease Control and Prevention Environmental Health Specialist-Network (EHSNet) study found that restaurants with CFPMs were less likely to experience foodborne illness outbreaks compared to those without certification.  \nCertified Food Protection Manager Training  \nHaving a certified food protection manager (CFPM) on staff is important because they have specialized knowledge and training to help keep food safe and prevent people from getting sick.  \nEstablishments with a CFPM are more likely to:  \n• Maintain proper food temperatures  \n• Ensure good employee hygiene practices  \n• Prevent cross-contamination  \n• Comply with food safety rules  \n• Have better inspection results  \nThe cost can vary, depending on the provider and the length/typeof class.  \nRestaurants with certified food managers are shown to have fewer food safety violations.  \nBy reducing the risk of foodborne illness outbreaks, certification can help prevent costly closures, protect customers, and maintain public trust in the establishment.  \nCertified food protection managers play a key role in:  \n• Creating food safety policies  \n• Making sure employees follow safe food handling policies  \n• Sharing information about best practices to help prevent foodborne illness  \n• Identifying and correcting food safety risks  \nOHA has a list of approved providers online with many options are available to become certified:  \n• In-person training courses  \n• Online courses  \n• Exam-only options for experienced staff  \nFoodborne Illness Prevention Program  \nThis requirement will roll out in two parts:  \n• Step 1-January 1, 2029 At least one employee shall bea certified food protection manager per facility.  \n• Step 2-January 1, 2031 A certified person in charge must be present every day of operation during the hours that represent the highest food safety risk. This must be a full work shift that typically includes periods of active food preparation or peak service as determined by the food establishment and the local environmental health department.  \nNote: This rule does not apply to temporary restaurants, limited service restaurants, vending machines, warehouses, and Class 1 or 2 mobile unit operators.  \nJan 2026","cbCailztOOlpxz2A","https://ap.wps.com/l/cbCailztOOlpxz2A","pdf",253218,"English","# What you should know about the Code\n## Certification timelines and presence requirements\n## Public health reasons and benefits\n## Certified Food Protection Manager training\n## Foodborne Illness Prevention Program rollout\n## Notes and exclusions","[{\"question\":\"What are the key CFPM requirements and deadlines in Fact Sheet #38?\",\"answer\":\"By January 1, 2029, each facility must have at least one person in charge who is a certified food protection manager. By January 1, 2031, the certified person in charge must be present every day during the hours representing the highest food safety risk.\"},{\"question\":\"Why does the document emphasize having a certified food protection manager on staff?\",\"answer\":\"Research cited in the sheet indicates CFPMs reduce the risk of foodborne illness. Restaurants with CFPMs were found to be less likely to experience foodborne illness outbreaks than those without certification.\"},{\"question\":\"What training options are available to become a certified food protection manager?\",\"answer\":\"The document states that approved providers offer in-person training courses, online courses, and exam-only options for experienced staff.\"}]","Food Code Fact Sheet - 38 - Certified Food Protection Manager | PDF",1790037768]