Required Trainings & Certifications

Most Food Establishments are required to have three certifications.

Certified Food Protection Manager

105 CMR 590.003(A)(2) requires that Food Establishments have at least one person-in-charge (PIC) who is a certified food protection manager. Establishments shall employ at least one full-time equivalent (FTE) person in charge who shall be an on-site manager or supervisor and is at least 18 years of age and who by being a certified food protection manager has shown proficiency of required information through passing a test that is part of an accredited program recognized by the Department. The person-in-charge shall designate an alternate person to be in charge at all times when they cannot be present. The alternate, when acting as the person in charge shall be responsible for all duties specified in FC 2-103.11 and must be adequately trained by the person in charge to ensure that the establishment operates in compliance with 105 CMR 590.000.

Allergen Awareness Training

The Food Allergy Awareness Act in Restaurants (FAAA) was signed into law by Governor Patrick in January 2009. The purpose of the Act is to minimize risk of illness and death due to accidental ingestion of food allergens by increasing restaurant industry and consumer awareness of regulations and best practices with respect to major food allergens.

MDPH regulations apply specifically to "all food establishments that cook, prepare, or serve food intended for immediate consumption either on or off the premises."

Choke Saver Certification

105 CMR 590.009(E) requires Food Establishments having a seating capacity of 25 persons or more shall have an employee on the premises who is trained in manual procedures approved by the Department to remove food lodged in a person's throat and make adequate provisions for insurance to cover employees trained in rendering such assistance.