Kami Biamonte, CFPI Owner/Principle Trainer
Frequently Asked Questions
Q: What is the Certified Food Protection Manager (CFPM) Certificate?
A: Required by the state and local regulatory authorities; To be a certified Food Protection Manager you must pass an accredited Food Protection Manager Certification examination. The exam covers food safety principles, temperature control, HACCP and sanitation, pest control, food handling and storage; and contamination identification and prevention.
Q: Am I required to have a Certified Food Protection Manager (CFPM)?
A: Yes, all food establishments in Washoe County with the exception of Risk Level 1 establishments and temporary food establishments will be required to have at least one CFPM. Most are required to have two or more.
Q: How many CFPMs am I required to have to maintain my business license?
A: For most establishments, the health department requires at least 2 CFPMs to maintain regulatory compliance. The health department will assign you a risk level and that will usually determine the number you need at each location. The number is based on variables such as hours of operation, square footage of the facility and food processes.
Q: Where can I find information on service animals in my establishment?
Q: If I lose my certificate, how do I get another?
A: Get Certified only has access to your certificate the day of the results. You can call or text the Service Center at National Restaurant Association to get a copy emailed to you at 800-765-2122.