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PFPriority Foundation · FDA Food Code 2-102.12 · 10-30 days (Priority Foundation)

How to fix: No Certified Food Manager on Premises

At least one employee with a food manager certification (ServSafe or equivalent) must be present during food preparation.

What this violation means

FDA Food Code 2-102.12 requires that food establishments employ at least one Certified Food Protection Manager (CFPM) — someone who has passed an accredited certification exam such as ServSafe, Prometric, or National Registry of Food Safety Professionals. The CFPM must be on premises during food preparation hours. This is a Priority Foundation violation because a certified manager is the foundation for a properly run kitchen.

Step-by-step: how to fix this before re-inspection

1Enroll the owner or manager in a ServSafe course immediately — courses available online
2Schedule and take the ServSafe Manager exam (passing score: 75%) before re-inspection
3Print and post the certificate where it can be shown to inspectors
4Ensure the certified manager is scheduled and on-site during the re-inspection visit

What the inspector rechecks at re-inspection

WHAT THE INSPECTOR CHECKS

Inspectors do not just look at the surface. For this violation, expect them to verify:

☐Requests to see the food manager certificate (original or copy)
☐Checks the certification expiration date — ServSafe is valid 5 years
☐Confirms the certified manager is present and working during food prep
☐May ask the manager food safety questions to verify knowledge

How to prevent this violation from recurring

Track certification expiration dates and renew 60 days before they expire
Cross-train a second manager so there is always a CFPM available
Include certification status on your employee records

Related violations to check

Employee Handwashing — Improper Procedure→No Employee Illness Policy→
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This document is for informational purposes only. It is not legal advice and does not guarantee a passing re-inspection score. Always verify requirements with your local health department. Fix steps are based on FDA Food Code 2-102.12; individual jurisdictions may have additional requirements.

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