Food Training and Helpful Resources

Helpful Resources

Certified Food Protection Manager

Most food establishments (Risk Level 2 or 3) are required to have at least one employee with a Certified Food Protection Manager (CFPM) certificate. The CFPM does not need to be on premises but is expected to have a key role in ensuring food safety. The CFPM must make sure managers are properly trained, procedures are developed, and food safety requirements are understood and followed. If able to ensure requirements are met, a person may be the CFPM for multiple establishments, such as at a restaurant or store with several locations.

Upcoming Classes & Meetings

March 2026 - Certified Food Protection Manager Training 

Certified Food Protection Manager March 12 & 13

An in-person class, available through Island County Public Health. 

WHEN: March 12th &13th, from 9 am to 3 pm 

WHERE: Room 131, 1 NE 7th Street, Coupeville, 98239. 

COST: $150 includes your class, book and test. 

REGISTRATION: Registration is open until the day prior to class.  CLICK HERE TO REGISTER. 

June 2026 - Certified Food Protection Manager Training 

Certified Food Protection Manager June 9 & 10

An in-person class, available through Island County Public Health. 

WHEN: June 9th & 10th, from 9 am to 3 pm 

WHERE: Room 131, 1 NE 7th Street, Coupeville, 98239. 

COST: $150 includes your class, book and test. 

REGISTRATION: Registration is open until the day prior to class.  CLICK HERE TO REGISTER. 

October 2026 - Certified Food Protection Manager Training 

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An in-person class, available through Island County Public Health. 

WHEN: October 6th & 7th, from 9 am to 3 pm 

WHERE: Room 131, 1 NE 7th Street, Coupeville, 98239. 

COST: $150 includes your class, book and test. 

REGISTRATION: Registration is open until the day prior to class.  CLICK HERE TO REGISTER. 

Accredited Programs

Certification may be obtained through one of the following accredited programs:

Active Managerial Control Job Aids

Island County has developed the job aids below to assist permit holders with implementing a food safety management plan for their operation. Job aids include sample standard operating procedures which can be edited based on your operations. Printable signs, handouts, and cards can be used to supplement training activities.

Sample Food Safety Management Plan

Sample Standard Operating Procedures


Sample Logs

Refrigeration LogPest Sighting LogHot Holding Log
Cooking LogChemical LogPreventive Maintenance Log
Food Transport LogCooling LogSanitizer Concentration Log
Time Alone as a Control LogEmployee Illness LogThermometer Calibration Log


Signs & Handouts

Print for posting or training notebook.

Employee Illness ReportingProper Dish WashingProper Hand Washing
Proper Sanitizer UseProper Glove UseProper Cold Holding
Minimum Cooking Temperatures Temperature Danger ZoneProper Hot Holding
Proper ReheatingProper CoolingPrevent Time–Temperature Abuse
Proper Cooling MethodsPrevent Cross Contamination


At A Glance Cards

Print on business size cards.

How to Wash HandsCooling
When to Wash HandsFood Storage