New York Food Manager Training & ANSI Certification

New York Certified Food Manager Requirements

New York law requires all food facilities that prepare, handle, or serve unpackaged foods to have at least one Certified Food Manager (CFM) - which is the person-in-charge - by demonstrating knowledge of safe food handling practices by successfully passing an ANSI-accredited food manager certification exam.

New York Health Code: Article 81 – Food Preparation and Food Establishments

  • Requirement: Food protection certificate required. No person who is charged with the management or supervision of the operations of a food service establishment or non-retail food processing establishment shall engage or be employed in such capacity unless he or she obtains a certificate issued by the Department subsequent to successful completion of a course in food protection, and passage of an examination administered by the Department. § 81.15
  • Responsibility: A person holding such certificate shall be on the premises and shall supervise all food preparation activities during all hours of operation. § 81.15

Food safety and sanitation are integral to operating a successful food service and the requirement for a Certified Food Manger in the food service industry includes facilities like restaurants, caterers, fast food shops, delicatessens, bed and breakfasts, school cafeterias, and mobile food trucks.

  • The Food Safety Manager Principles Course provides necessary training to help you prepare for the nationally-accredited ANSI Certification Exam.
  • The ANSI Certification Exam is taken to certify that the food manager has demonstrated that the perosn has the knowledge, skills and abilities required to protect the public from foodborne illness. ANSI accreditation helps assure quality and safety of food products, systems, services, and personnel.

The NYC Department of Health and Mental Hygiene requires New York Food Protection Certificate for supervisors in any food service establishment, including non-retail and temporary food service establishments. The certificate is awarded upon successful completion of a food protection course.
To prepare for the New York Food Protection Course and Exam, read: Food Protection Course Training Manual (PDF)

New York Food Manager Training Course and ANSI Certification Exam

  • Food Manager
  • State Regulations
  • State Contact

New York Food Manager Training & Certification Exam

Course Description
The Food Safety Manager Principles Course provide the student with the required food safety training to help the prepare for the nationally accredited ANSI certification exam. 

This course covers food safety issues, regulations, and techniques necessary to maintain a food-safe environment and is based on the principles and recommendations of the FDA Food Code for people involved in the preparation, handling, serving and displaying of food.

Audience: Chefs, kitchen managers, resturant managers, food truck owners, mobile vendors, persons-in-charge, cooks, supervisory personnel, and food service prossionals.

Course Duration: 8 Hours
Exam Duration: 1.5 Hours

Course Outline

  • Lesson 1: Introduction to Food Safety
  • Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
  • Lesson 3: Contaminants
  • Lesson 4: Food and Temperature Control
  • Lesson 5: Employee Health, Hygiene, and Training
  • Lesson 6: Purchasing, Receiving, and Storing Food
  • Lesson 7: Cleaning and Sanitizing
  • Lesson 8: Pest Control
  • Lesson 9: Facility Design
  • Lesson 10: HACCP System Basics
  • Lesson 11: FDA Guidelines for Developing a HACCP System
  • Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan
  • Lesson 13: Seafood HACCP
  • Lesson 14: Consumer Steps to Safer Seafood

CFM ANSI Certification Exam
The Learn2Serve Food Protection Manager Certification (CFPM) Exam is approved by the American National Standards Institute (ANSI) and the Conference for Food Protection (ANSI-CFP). The intent of this examination is to certify that each food manager has demonstrated by means of a food safety certification examination to a certifying organization that he or she has the knowledge, skills and abilities required to protect the public from food borne illness.

The certification is valid for five (5) years from the date of original issuance. Upon expiration, the certified food manager must be recertified by passing an approved and accredited food safety certification examination. A facility must enroll for an exam before the expiration of their certificate, and retesting must occur within 30 days.

This accredited exam is accepted in jurisdictions that have mandatory certification requirements for Food Management Professionals. The final 90 question exam must be passed with a 75% or higher to get credit for completion of this course.

  • Before the Exam: To login into the exam you will need the username and password sent to you in the exam enrollment notice email. If you did not receive your username and password contact Customer Support at 855-796-3525. IMPORTANT: You must have your Username and Password available when you arrive to take the exam.
  • Schedule Your Exam Online:  The ANSI Certification Exam will be proctored by you at a PSI Exams – 3rd Party test center location. (Note: To login to the exam, you will need the username and password sent to you after purchase in the exam enrollment notice email.) Schedule exam online at a testing center near you.
  • Course and Exam Completion Instructions: Upon receiving a passing score of 70%, candidates may print a proof of completion certificate from the LMS. Also, an official certificate will be mailed to candidates within 15 business days of exam completion. Certificate details are provided in this end of course instructions document. (400K- PDF) – Download

ANSI Accreditation Reference
The Learn2Serve Food Protection Manager Certification (CFPM) Exam is approved by the American National Standards Institute (ANSI) and the Conference for Food Protection (CFP).
Food Protection Manager Certification Program
Company:, Inc.
Accreditation ID: 0975
Website: ANSI (Amercian National Standards Institute)

New York Food Safety Regulations & Rules

New York legal requirements for Food Handlers and Certified Food Managers:

New York Food Truck & Mobile Food Vendor Rules/Regulations

New York Food Handler Training is accepted in these counties: Albany County, Allegany County, Bronx County, Brooklyn County, Broome County, Cattaraugus County, Cayuga County, Charlotte County, Chautauqua County, Chemung County, Chenango County, Clinton County, Columbia County, Cortland County, Delaware County, Dutchess County, Erie County, Essex County, Franklin County, Fulton County, Genesee County, Greene County, Hamilton County, Herkimer County, Jefferson County, Kings County, Lewis County, Livingston County, Madison County, Manhattan County, Monroe County, Montgomery County, Nassau County, New York County, Niagara County, Oneida County, Onondaga County, Ontario County, Orange County, Orleans County, Oswego County, Otsego County, Putnam County, Queens County, Rensselaer County, Richmond County, Rockland County, St. Lawrence County, Saratoga County, Schenectady County, Schoharie County, Schuyler County, Seneca County, Staten Island County, Steuben County, Suffolk County, Sullivan County, Tioga County, Tompkins County, Tryon County, Ulster County, Warren County, Washington County, Wayne County, Westchester County, Wyoming County, Yates County, and many more!

New York Food Safety State Contact Info

New York State Department of Health
Corning Tower
Empire State Plaza
Albany, NY 12237
Phone: (518) 447-4580
New York County Health Departments:

The New York City Department of Health and Mental Hygiene has the jurisdiction to regulate all matters affecting health in the city and to perform all those functions and operations that relate to the health of the people of NYC.

New York City Department of Health and Mental Hygiene (DOHMH)
42-09 28th St.
Queens, NY 11101