Nationally-recognized food protection manager certification. The MA standard for any Certified Food Protection Manager (CFPM) on a city food permit.

Who needs it

Every MA food establishment must have a CFPM on premises during all operating hours per local health code (Boston, Cambridge, Worcester, Springfield, etc.). Required for sous chefs, head chefs, kitchen managers, and most owners.

How to get it

Complete the ServSafe Manager course (online or in-person, 8–16 hours), then pass the proctored exam at an approved testing center. Renew every 5 years.

Cost

~$130–$200 (course + exam). Often paid by employer.

Where to start

ServSafe Manager ↗MA DPH — Food Protection ↗