FMC® Food Managers Certification provides Connecticut food service professionals with a convenient and nationally accredited pathway to earn an ANAB-CFP accredited Certified Food Protection Manager (CFPM) credential. Designed for restaurant managers, kitchen supervisors, food truck operators, caterers, school nutrition personnel, healthcare food service managers, convenience store managers, hospitality professionals, and institutional food service leaders, FMC® helps individuals develop the knowledge necessary to maintain safe food service operations and protect public health.
The program covers critical food safety topics including foodborne illness prevention, personal hygiene, cross-contamination control, time and temperature management, cleaning and sanitizing procedures, allergen awareness, HACCP principles, and food safety regulations. Candidates can complete online training and take the certification examination through multiple proctoring options, including Prometric Test Centers, Prometric ProProctor® Remote Proctoring, or approved EduProctor® on-site proctors.
FMC® Food Managers Certification is accredited by ANAB under the Certified Food Protection Manager (CFPM) Accreditation Program and is recognized by employers, health departments, regulatory agencies, and food service organizations throughout Connecticut and across the United States. Upon successfully passing the examination, candidates earn a nationally accredited food manager certification that demonstrates their competency in food protection and safe food handling practices.
Whether you manage a restaurant in Hartford, oversee catering operations in New Haven, supervise food service in Stamford, operate a food truck in Bridgeport, or lead a food establishment anywhere in Connecticut, FMC® provides the education, examination, and certification resources needed to support compliance, food safety excellence, and professional growth.