How to get a Food Handlers Permit in Delaware?

In the state of Delaware, obtaining a food handlers permit involves becoming a Certified Food Protection Manager (CFPM). This certification is required for at least one employee, who is the Person In Charge (PIC) at the time of inspection, in all permitted food establishments. The CFPM certification can be obtained through successful completion of an accredited program, such as ServSafe®. There are also other approved courses by the Conference for Food Protection. The risk categorization of the food establishment may affect the CFPM requirement, with variances available for very low-risk, low-risk, and medium-risk establishments.

1. Enroll in an Accredited Program

• Purpose: To gain the necessary food safety knowledge and skills required to become a Certified Food Protection Manager (CFPM). This includes areas such as personal hygiene, cross-contamination, time and temperature, receiving and storage, and food safety management systems.
• Estimated Cost: Varies depending on the chosen program. For example, the Delaware Food Handler Training course offered by Userve costs $14.95.
• Instructions: Choose an approved course by the Conference for Food Protection. These include AAA Food Handler, 360training.com, Above Training, My Food Service License, National Registry of Food Safety Professionals, National Restaurant Association (ServSafe), Relish Works, Inc., and The Always Food Safe Company. Alternatively, you can opt for local training providers in Delaware such as the University of Delaware (ServSafe), Delaware Technical and Community College (ServSafe), Delaware State University Center for Enterprise Development, Delaware Restaurant Association (ServSafe), and Paster Training. You can also enroll in the Delaware Food Handler Training course offered by Userve.

2. Pass the Accredited Program Test

• Purpose: To demonstrate your understanding and proficiency in food safety knowledge and become a Certified Food Protection Manager (CFPM).
• Instructions: Upon completion of the accredited program, you will need to pass a test. The test is part of the Accredited Program.

3. Apply for a Variance (if applicable)

• Purpose: If your food establishment is considered “very low-risk”, “low-risk”, or “medium-risk”, you may be eligible for a variance from the CFPM requirement.
• Instructions: Contact the Community Environmental Health Services (CEHS) Office of Food Protection at 302-744-4546. The variance request must be submitted in writing and include specific details about your establishment and the reason for the variance request.

Useful Information Source Links:

• CFPM Training Information
• Risk Categorization Checklist
• CFPM Variance Request Template
• Variance Request Info Sheet
• CFPM Frequently Asked Questions

FAQs:

• What is a Certified Food Protection Manager (CFPM)? A CFPM is someone who is certified in food safety knowledge in areas such as personal hygiene, cross-contamination, time and temperature, receiving and storage, and food safety management systems.
• How often do I need to renew my CFPM certification? The CFPM training needs to be completed every five years, and every two years for other non-expiring training.
• Do I need to be on-site as a CFPM during all hours of operation? If your food establishment has a CFPM variance, the CFPM must be available, by telephone or other means, but is not required to be on-site. Alternatively, all PICs can complete approved food safety training.
• What is a variance and how can I apply for one? A variance is a deviation from the CFPM requirement based on the risk of causing or contributing to a foodborne illness outbreak. If your establishment is “low-risk” or “medium-risk”, you may apply for an individual variance by contacting the Community Environmental Health Services (CEHS) Office of Food Protection at 302-744-4546. The variance request must be submitted in writing and include specific details about your establishment and the reason for the variance request.

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