ANAB accredited · Meets CGS §19a-36i
Connecticut Food Manager Certification Online Course + Remote Proctored Exam
Train at your own pace, then take your proctored exam from home or the office. No testing center, no appointment. Connecticut Class 2, 3 and 4 food establishments must employ a Certified Food Protection Manager.
- Self-paced video course in English or Spanish
- 80-question ANAB-accredited exam with remote proctor included
- Second exam attempt included at no extra cost
- Certificate valid for 5 years
Exam requires a laptop, desktop or Chromebook with webcam and microphone. Phones and tablets are not supported.
Who Needs Food Manager Certification in Connecticut?
Connecticut follows the FDA Food Code. State law requires every Class 2, 3 and 4 food establishment to employ a Certified Food Protection Manager (CFPM), who must be the person in charge whenever the establishment is operating.
CGS §19a-36i & RCSA §19a-36h-4
The CFPM Requirement
- Each Class 2, 3 and 4 food establishment must employ a CFPM.
- Whenever a Class 2, 3 or 4 establishment is operating, the person in charge must be a CFPM, except when a written alternate is used.
- The CFPM must be a full-time employee (at least 30 hours a week, or all open hours if fewer), keep the certificate on file, and be assigned to only one establishment.
- The exam must be part of a program accredited by an agency recognized by the Conference for Food Protection. ANAB is that agency, and the Always Food Safe exam is ANAB accredited.
Sources: CGS Chapter 368a · RCSA §19a-36h-4
Classes & alternates
Which Establishments Are Covered
- Class 2: limited menu cooked and served immediately, or TCS food held hot or cold without cooling.
- Class 3: complex preparation, including raw ingredients, cooking, cooling and reheating.
- Class 4: serves highly susceptible populations, such as hospitals, nursing homes and preschools, or uses specialized processes like smoking, curing or reduced-oxygen packaging.
- An alternate person in charge, appointed in writing, may cover only non-peak hours with limited or no food preparation. Class 1 establishments need a person in charge but not a CFPM.
Sources: CGS §19a-36g · CT DPH Food Code FAQ
How to Get Certified in 4 Steps
- 1
Enroll online
Purchase the $179.95 Connecticut package. Your login details arrive by email.
- 2
Complete the video course
Self-paced on any device. Chapter quizzes and a practice exam show what to review.
- 3
Take the proctored exam
On a laptop, desktop or Chromebook with webcam and mic. No scheduling required.
- 4
Get your certificate
See your score immediately. Pass and receive your 5-year Food Protection Manager certificate.
What’s Included in the Connecticut Package
Video-based training
Self-paced online video course that you can pause and resume around your work schedule. Available in English and Spanish.
Quizzes & practice exam
Chapter quizzes and a full practice exam highlight weak areas so you can review before the real test.
Remote-proctored exam
80-question ANAB-accredited exam taken from home or office with an on-demand online proctor. The session works much like a video call.
Second attempt included
If you do not pass the first time, your second exam attempt is included in the package price.
5-year certificate
Pass and receive a Food Protection Manager certificate from Always Food Safe, valid for five years, to keep on file at your establishment for the food inspector.
Nationally recognized
Always Food Safe’s exam is accredited by the ANSI National Accreditation Board (ANAB), the same accreditation standard held by ServSafe®.
Connecticut Food Manager Course Topics
The course covers the knowledge Connecticut food inspectors expect a certified manager or person in charge to demonstrate.
- Introduction — responsibilities of a Food Protection Manager
- Contamination — hazards and major food allergens
- The Food Handler — personal hygiene and work attire
- Time & Temperature Control
- Purchasing to Storeroom — receiving and storage
- Preparation — thawing, prepping and cooking
- Service — holding and serving food safely
- Cleaning & Sanitizing
- Food Safety Management — building a food safety system
- Facilities & Pest Management
Before You Order: Remote Exam Requirements
You will need
- A laptop, desktop or Chromebook with webcam and microphone
- Windows 10+, macOS 10.14+ or ChromeOS
- Google Chrome browser (version 120 or newer)
- Internet speed of at least 1.5 Mbps down / 750 Kbps up
- A current, government-issued photo ID
- A private, quiet room where no one walks in and out
Not supported
- Mobile phones, iPads and other tablets
- Onn / Surf Onn, Amcrest and Nexigo webcams
Exams are available in English and Spanish. Proctors give directions in English.
Connecticut Food Manager Certification FAQs
Is food manager certification required in Connecticut?
Yes, for Class 2, 3 and 4 food establishments. Under CGS §19a-36i, each of these establishments must employ a certified food protection manager.
Does the CFPM have to be on site?
Yes. Under RCSA §19a-36h-4, whenever a Class 2, 3 or 4 establishment is operating, the person in charge must be a certified food protection manager, except during non-peak hours covered by a written alternate person in charge.
Does the CFPM need to work full-time?
Yes. The CFPM must be a full-time employee, meaning at least 30 hours per week on a regular basis, or all the hours the establishment is open if it is open fewer than 30 hours.
Can one CFPM cover multiple restaurants?
No. Connecticut requires the certified food protection manager to be assigned to only one food establishment.
What is an alternate person in charge?
The owner or manager must appoint an alternate person in charge in writing for times the CFPM cannot be present. Alternates may only be used during non-peak hours, such as an overnight shift with no more than two employees and limited or no food preparation, and must demonstrate the same knowledge as a CFPM.
What are Class 2, 3 and 4 establishments?
Class 2 serves a limited menu cooked and served immediately or holds TCS food without cooling. Class 3 involves complex preparation such as cooking, cooling and reheating. Class 4 serves highly susceptible populations or uses specialized processes like smoking, curing or reduced-oxygen packaging.
Is the Always Food Safe certification accepted in Connecticut?
Yes. Connecticut requires passing a test in a food protection manager certification program approved by an accrediting agency recognized by the Conference for Food Protection. ANAB is that agency, and the Always Food Safe Food Protection Manager exam is ANAB accredited.
Can I take the Connecticut food manager exam online?
Yes. The exam is taken online with a remote proctor from your home or office. No scheduling is required. You need a laptop, desktop or Chromebook with a webcam and microphone, a government-issued photo ID and a private room.
How long is the certificate valid?
The Always Food Safe Food Protection Manager certificate is valid for five years. Keep it on file at your establishment and show it to the food inspector on request.
What does the $179.95 package include?
The package includes the self-paced online video course, chapter quizzes and practice exam, the ANAB-accredited Food Protection Manager exam, the remote proctor fee, a second exam attempt if needed, and the 5-year certificate.
What happens if I fail the exam?
Your package includes two exam attempts. If you do not pass the first attempt, you can take the exam a second time at no additional cost.
Can I use my phone or tablet for the exam?
No. Mobile phones, iPads and tablets are not supported for the proctored exam. You can study the course on any device, but the exam requires a laptop, desktop or Chromebook with a webcam and microphone.
Start Your Connecticut Food Manager Certification Today
Course, remote-proctored exam, second attempt and 5-year certificate — one price.
Questions? Contact Food Manager USA · Terms of sale