Disclaimer:
We're not lawyers—just friendly helpers! 🧑🍳🍴 This document isn’t meant to dish out legal advice. Food safety laws are like recipes—every city, county, and state has its own twist. For the freshest take on your local rules, give your health department a call (they're the real chefs in this kitchen). While Certivance stirs up resources and keeps an eye on state-level regulations, always double-check with your local experts—because even the best cooks need a second opinion! 😉
Regulatory Contacts:
Connecticut Department of Public Health
410 Capitol Avenue
PO Box 340308, MS #11 FDP
Hartford, Connecticut 06134
Phone: | 860-509-7297 |
Fax: | 860-706-5854 |
Website: |
Food Protection Manager Certification Requirements:
Certification Required | Yes |
Certification Requirements | State Level |
Who Needs Certification | One employee must be a CPFM |
ServSafe Approved | Yes |
Always Food Safe Approved | Yes |
Accepted Training | Online, Classroom |
Certification Expiration | 5 Years |
Recertification Requirements | Must take CFPM examination |
Notes:
Class 1, 2, 3, and 4 Food Establishments:
Every food establishment must have a designated Person in Charge (PIC) who meets the requirements outlined in Section 2-102.11 of the Food Code. The PIC must be on-site at all times during the establishment's operation.
Additional Local Requirements:
For Class 2, 3, and 4 food establishments, the owner or manager must appoint an alternate Person in Charge to step in when the primary PIC is unavailable. The alternate PIC may only be assigned during non-peak operating hours, such as overnight shifts where:
No more than two employees are present.
Food preparation activities are minimal or not occurring.
Other Links:
Connecticut Food Code |
Ready to serve up success? Enroll in a Food Protection Manager course today and take the first step toward mastering food safety! 🍔🎓