Certified Food Protection Managers
All food establishments, with the exception of Risk Level 1, are required to have at least one Certified Food Protection Manager (CFPM). Obtaining a certification involves a two-step process.
- Seek instruction and testing from a private company who offers one of the approved exams. The Washoe County Health District (WCHD) does not provide instruction or give these exams - see the list of WCHD approved CFPM instructors that provide classes.
Nationally recognized certification exams can be obtained through the following companies:
- Acquire a CFPM photo ID card from the WCHD at 1001 East Ninth Street in Reno. Office hours are Monday through Friday, 8:00 a.m. to 4:30 p.m., except holidays.
Applicant Certificate Check List:
- Completed application form.
- Certificate/documentation showing training from a Washoe County approved course.
- Current driver's license or other form of valid identification (must match certificate).
- Payment of fee (Health District accepts checks with proper ID, Visa, MasterCard, and cash).
Call (775) 328-2434 for additional information.
The application process cannot be completed until the Health District is in receipt of the following documents that are required to be submitted by the Food Protection Instructors within 30 days of an exam.
- Score analysis or candidate list from accredited agency, showing passage of exam.
- Food Protection Instructor’s Certification of Student Hours.
Risk Level 1:
The permit holder or permit holder's designee of each risk level 1 food establishment shall designate a person in charge that is present at the food establishment during all hours of operation. The person in charge for a Risk category level 1 does not need to be a CFPM.
Risk Levels 2 and 3:
The permit holder or permit holder's designee of each risk level 2 and 3 food establishment shall employ a minimum of one full time CFPM.
Risk Level 4:
The permit holder or permit holder's designee of each risk level 4 food establishment shall employ a minimum of one full time CFPM. During those hours when high-risk food handling activities such as, but not limited to, cooking, cooling, reheating and/or extensive handling of raw foods are being conducted, at least one CFPM is required to be present on the premises of the food establishment. During those hours when low-risk food-handling activities are occurring, the CFPM need not be present on the premises if he has designated a person in charge before his absence.
Risk Level 5:
The permit holder or permit holder's designee of each risk level 5 food establishment shall employ a minimum of one full time CFPM who shall be present on the premises of the food establishment during all hours of operation. Hours of operation include any hours in which food is being prepared for service to customers whether or not the food establishment is currently opened to those customers.