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The FDA Food Code requires that the person in charge of a foodservice operation become a Certified Food Protection Manager. The person in charge must be onsite at all times during operating hours if the regulatory authority has determined that the operation serves and prepares TCS (Time/Temperature Control for Safety) food. A Certified Food Protection Manager must show that he or she has the required knowledge by taking a course and passing a test (70% or better) from an ANSI (American National Standards Institute) accredited program, such as the ServSafe Manager Course, and passing the ServSafe Food Protection Manager Certification Examination. The certification is valid for five years, and recertification is required.
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