As specified in 12VAC5-421-55 of the Virginia Food Regulations food establishments (including temporary food establishments) need to have at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service who is a Certified Food Protection Manager (CFPM).
Why is food manager certification important?
Food manager certification provides managers with in-depth knowledge of proper food safety practices for use in their facilities. Facilities with a certified food manager as the Person In Charge (PIC) will also meet the Demonstration of Knowledge requirement in the Virginia Food Regulations.
CDC Endorses Certification of Food Safety Kitchen Managers
The study, Systematic Environmental Evaluations to Identify Food Safety Differences Between Outbreak and Nonoutbreak Restaurants pdf icon[PDF – 195 KB], found that restaurants with managers certified in food safety are less likely to be involved in foodborne disease outbreaks than were restaurants without managers certified in food safety. This finding suggests that the presence of a certified food protection manager reduces the risk of a foodborne outbreak for an establishment and was a distinguishing factor between restaurants that experienced a foodborne illness outbreak and those that had not.
The FDA Model Food Code was updated in 2017 to require the Person in Charge to be a CFPM.
Do Temporary Food Establishments need to comply with the CFPM requirement?
A “Food Establishment” by definition includes a “temporary facility or location where consumption is on or off the premises.” Thus, a Temporary Food Establishment (TFE) is a type of Food Establishment. Only TFEs that meet the criteria for exemption in 12VAC5-421-55 B. or § 35.1-25. will not need to have a CFPM.