[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-340479-105":3,"detail-sidebar-cat-0-en-105":85,"doc-detail-340479-en":134},{"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":78,"head_meta":80,"extra_data":82,"updated_unix":84},105,"en","food-service-training-requirements-classes","Food Service Training Requirements - Classes","","The document outlines Illinois food service staff certification and training requirements, including Certified Food Protection Manager (CFPM), allergen training, and Food Handler Certification. It specifies how CFPM staffing depends on the establishment’s risk category, where Risk I and II require a CFPM present during all food preparation hours, and Risk III does not require one though it is recommended. It also details approved course and exam requirements, certificate validity periods, and exemptions for temporary or volunteer workers, plus a list of course providers and available language options.",{"@graph":14,"@context":77},[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-service-training-requirements-classes/340479/",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-service-training-requirements-classes/340479.png","ImageObject",300,407,{"name":42,"@type":43},"Rizky","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-23","2026-09-22",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69,73],{"name":60,"@type":61,"acceptedAnswer":62},"How does Illinois risk category affect CFPM staffing requirements?","Question",{"text":63,"@type":64},"For Risk Category I and II operations, at least one CFPM must be present during all hours of food preparation, and the person in charge must be a CFPM. Risk Category III operations do not require a CFPM, though at least one is recommended.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the course approval, exam passing score, and certificate validity for CFPM?",{"text":68,"@type":64},"An 8-hour course approved by ANSI-CFP must be completed, followed by an exam with a score of 75% or above. CFPM certificates are valid for five years.",{"name":70,"@type":61,"acceptedAnswer":71},"Who must complete allergen training and how long is that certificate valid?",{"text":72,"@type":64},"All Risk Category I restaurants must have at least one CFPM who completed allergen training through an ANSI-CFP approved course. Allergen training certificates are valid for three years.",{"name":74,"@type":61,"acceptedAnswer":75},"Are temporary food service staff or volunteers required to obtain Food Handler Certification?",{"text":76,"@type":64},"Food handlers other than someone holding a CFPM certificate must receive or obtain training in basic food handling principles, but food handlers working for temporary food service or volunteer employees are exempt.","https://schema.org",{"og:url":32,"og:type":79,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":81,"canonical":32},"index,follow",{"doc_id":83,"site_id":7},340479,1790400843,{"code":4,"msg":86,"data":87},"success",[88,92,96,100,105,110,114,119,123,126,130],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},"Exam",70,"exam",{"id":101,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},5,"Comic",60,"comic",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":107,"show_sort_weight":108,"slug":109},6,"Technology",50,"technology",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":112,"slug":113},7,40,"healthcare",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},8,"Research & Report",30,"research-report",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":121,"slug":122},"Religion & Spirituality",20,"religion-spirituality",{"id":121,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":121,"slug":125},"World Cup","world-cup",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":127,"slug":129},10,"Lifestyle","lifestyle",{"id":131,"doc_module":4,"doc_module_name":25,"category_name":132,"show_sort_weight":101,"slug":133},19,"General","general",{"code":4,"msg":86,"data":135},{"doc_id":83,"user_id":136,"nickname":42,"user_avatar":137,"doc_module":4,"category_id":111,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":138,"file_id":139,"file_url":140,"file_type":141,"file_size":142,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":143,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":144,"faqs":145,"seo_title":146,"seo_description":12,"update_tm":147,"read_time":101},962085564807,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Food Service Training Requirements/Classes  \nIn the State of Illinois, there are three types of certification/training requirements for staff working in a food service establishment:  \n1. Certified Food Protection Manager  \n2. Allergen Training (required for Certified Food Protection Managers)  \n3. Food Handler Certification  \nCertified Food Protection Manager (CFPM) requirement is based on the risk category of your food establishment. The requirements in DuPage County for our risk-based system are as follows:  \n􀂃 Risk Category I and Risk Category II operations must have at least one CFPM present during all hours of food preparation. The person in charge must be a CFPM.  \n􀂃 Risk Category III operations do not require a CFPM; however, at least one is recommended.  \nTo become certified, an 8-hour course approved by the American National Standards InstituteConference for Food Protection (ANSI-CFP) must be completed. At the end of the course an examination must be successfully completed with a score of 75% or above. Certificates are valid for five years.  \nAllergen Training – All Risk Category I restaurants must have at least one CFPM who has undergone allergen training through an ANSI-CFP approved course. Allergen Training certificates are valid for three years.  \nFood Handler Certification-All food handlers, other than someone holding a CFPM certificate, shall receive or obtain training in basic food handling principles. ( Food handlers working for a temporary food service or volunteer employees are exempt from this requirement. ) Food Handler Certificates are valid for three years.  \nCourse Providers  \nThe following is a partial list of providers of the Certified Professional Food Manager (CPFM); some providers also offer Food Handler, and Allergen training courses (refer to the key below):  \n[360training.com](360training.com), Inc.   \n[www.360training.com/food-beverage](www.360training.com/food-beverage)programs/food-manager  \ncertification/illinois-food-safety-managercertification  \nAbove Training/State Food Safety   \n[www.statefoodsafety.com](www.statefoodsafety.com)  \nIL Restaurant Assn.   \n312-787-4000  \n[www.illinoisrestaurants.org](www.illinoisrestaurants.org)  \nInnerspace Environmental   \nBob Brewster: 630-730-8701  \n[www.innerspaceenvironmental.com](www.innerspaceenvironmental.com)  \nNational Restaurant Assn.   \n[www.servsafe.com](www.servsafe.com)  \nTrust20    \nTrust20 | Manager Certification, Food Handler and Allergy Training [https://trust20.co](https://trust20.co)  \nMy Food Service License  \nChris Viso: 773-682-0420  \n([Chris@myfoodservicelicense.com](Chris@myfoodservicelicense.com))  \n[www.myfoodservicelicense.com](www.myfoodservicelicense.com)  \nPaladin Mgmt Consultants  \nMichael Paladin: 630-554-3663  \n[www.safefood.com](www.safefood.com)  \nSafe Food Handlers Corp.  \nAmy Calhoun: 888-793-5136  \n[www.sfhcorp.com](www.sfhcorp.com)  \nThe Safe Dining Associates   \nGuy Rallo: 630-434-0588  \n[www.safedining.com](www.safedining.com)  \nSanta Lucia Food Safety  \nMaria Santa Lucia: 773-502-5262  \n[www.slfoodsafety.com](www.slfoodsafety.com)  \nHRFoodSafe  \nFood Safety Training and Consulting Services Phone: 855. HR.Train (855 .478.7246)  \nEmail: [Bud@HRFoodSafe.com](Bud@HRFoodSafe.com) or [info@HRFoodSafe.com](info@HRFoodSafe.com)  \n[www.HRFoodSafe.com](www.HRFoodSafe.com)  \n[Greg Stolis & Associates](Greg Stolis & Associates)  \nWestmont-630-960-1135  \n[1 AAA Food Handler](1 AAA Food Handler / AAAFoodHandler.com)[ /](1 AAA Food Handler / AAAFoodHandler.com)[ AAAFoodHandler.com](1 AAA Food Handler / AAAFoodHandler.com)[ ](1 AAA Food Handler / AAAFoodHandler.com)Certified Food Protection Manager Program 3245 Main Street \\#235-213, Frisco, TX 75034  \nEmail: [support@aaafoodhandler.com](support@aaafoodhandler.com)  \n[Telephone:](Telephone:) (714) 592-4100  \nWebsite: [https://aaafoodhandler.com](https://aaafoodhandler.com)  \nOnline Classes Available  \nClasses in Spanish  \nClasses in Spanish, Chinese Korean, Japanese, & French F","cbCaiu0jAr56hJSR","https://ap.wps.com/l/cbCaiu0jAr56hJSR","pdf",198082,"English","# Certification and Training Types\n## Certified Food Protection Manager (CFPM)\n## Allergen Training\n## Food Handler Certification\n# Risk-Based Staffing Requirements\n# Course Approval, Exams, and Validity\n# Course Providers\n## Online and Multi-Language Options","[{\"question\":\"How does Illinois risk category affect CFPM staffing requirements?\",\"answer\":\"For Risk Category I and II operations, at least one CFPM must be present during all hours of food preparation, and the person in charge must be a CFPM. Risk Category III operations do not require a CFPM, though at least one is recommended.\"},{\"question\":\"What are the course approval, exam passing score, and certificate validity for CFPM?\",\"answer\":\"An 8-hour course approved by ANSI-CFP must be completed, followed by an exam with a score of 75% or above. CFPM certificates are valid for five years.\"},{\"question\":\"Who must complete allergen training and how long is that certificate valid?\",\"answer\":\"All Risk Category I restaurants must have at least one CFPM who completed allergen training through an ANSI-CFP approved course. Allergen training certificates are valid for three years.\"},{\"question\":\"Are temporary food service staff or volunteers required to obtain Food Handler Certification?\",\"answer\":\"Food handlers other than someone holding a CFPM certificate must receive or obtain training in basic food handling principles, but food handlers working for temporary food service or volunteer employees are exempt.\"}]","Food Service Training Requirements - Classes | PDF",1790036771]