Under California Health & Safety Code §113947.2, the Certified Food Protection Manager (CFM, often called the Food Safety Manager or FSM) examination must follow a course meeting what minimum training duration?
Explanation
California Health & Safety Code §113947.1 and §113947.2 require every food facility to have at least one owner or employee who is a Certified Food Protection Manager (CFM), passing an examination from an ANSI National Accreditation Board/Conference for Food Protection (ANAB-CFP) accredited program. The major accredited programs (ServSafe Manager by the National Restaurant Association, Prometric Food Protection Manager, AAA/360training, NRFSP/NCC) all package their preparation as approximately 8 hours of instruction (in-person, online, or hybrid), followed by a proctored 80-90 question exam with a typical 75% passing score; the certificate is valid for 5 years. Option A is wrong because, although the LAW emphasizes the exam, the accredited programs require coursework as part of accreditation, and the 8-hour figure is the universally cited standard. Option C (16 hours) overstates the typical CFM course (though some employers add internal training). Option D (40 hours) is not a California requirement for any food-safety credential. Note: the CFM is distinct from the basic Food Handler Card (which is its own 2-hour minimum course and 1-time 40-question exam, valid 3 years).
Law Reference: HSC §113947.2Practice all 319 questions free — no signup required.
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