The Serve It Up Safely™ online course is a convenient, effective way to meet the State of Minnesota's continuing education requirement to renew your certified food protection manager certification. Our courses are also excellent for employee food safety training.
Is this program right for me?
- Minnesota certified food protection managers (CFPM) who are renewing their registration. Each Serve It Up Safely course is approved for 1 hour of continuing education.
- Supervisors or people in charge at a food establishment.
- Anyone who is developing a food safety plan, such as food processors or manufacturers, food business owners
- Anyone developing a food handler training program
What this program offers
The Serve It Up Safely program provides in-depth food safety education that will help you develop and implement food safety procedures that are essential in your food establishment.
- The program consists of online, self-paced courses.
- Each course applies rules from the Minnesota Food Code, current research, and industry best practices as they pertain to preventing the spread of foodborne illness-causing pathogens throughout a food establishment.
- Those who complete a Serve It Up Safely™ course will be able to explain how safe food handling practices minimize food safety risks, and apply the knowledge and skills learnt to the management of their food establishment.
Cost and registration details
Each online, self-paced course costs $25 and is approved for 1 hour of continuing education.
- The courses are designed to be interactive allowing you to apply the information. Additionally, sample sanitation standard operating procedures (SSOPs) are included in each course. You may download and customize these to your food establishment.
- Upon completing each course, you will be able to download and save a certificate of completion.
- It is important to save a copy of each certificate, especially if you are renewing your CFPM. When the course closes, your certificate of completion will no longer be accessible. You will have access to the course for at least 12 months.
- Each course is accessible to screen readers.
- At this time, the program is offered in English.
Please note: For those looking to complete an initial CFPM certification course, use the Minnesota Department of Health provider list.
How to enroll
- Select and enroll in Serve It Up Safely courses or browse options below.
- To access your courses after enrolling, be sure to log in at canvas.umn.edu using the email address and password you provided during registration.
Tech support
- Get help with online registration at z.umn.edu/onlinelearninghelp or contact Extension Learning Technologies at [email protected].
- For username and password assistance or if you experience difficulties logging into the course, contact University of Minnesota Tech Help at [email protected] or 612-301-4357.
Course descriptions
Select each banner below to read course descriptions.
Cross-contamination of pathogens and cross-contact of food allergens can occur when inadequate sanitation practices are used.
Both of these can lead to illness or injury for customers and employees. However, food handlers who use a thorough sanitation routine throughout the food establishment minimize food safety risks.
In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program are shared throughout the course. Additionally, several modules contain sample sanitation standard operating procedures that can be downloaded and customized for your food establishment.
As a result of this course, you will be able to develop and implement a thorough sanitation routine that minimizes the risk of foodborne illness in your food establishment.
Improper cooling practices are one of the most common causes of foodborne illness-causing pathogen growth.
However, food handlers who use tested cooling strategies minimize food safety risks in the food establishment.
In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program are shared throughout the course. Additionally, a sample sanitation standard operating procedure for cooling food is provided. You can download and customize it for your food establishment.
As a result of this course, you will be able to develop and implement safe cooling practices that minimize the risk of foodborne illness in your food establishment.
Poor employee health and hygiene practices are one of the most common causes of contamination when handling food.
However, food handlers who follow employee illness procedures, meet good hygiene standards, use proper handwashing practices, and prevent bare hand contact with ready-to-eat food, minimize food safety risks in the food establishment.
In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program are shared throughout the course. Additionally, several modules contain sample sanitation standard operating procedures that can be downloaded and customized for your food establishment.
As a result of this course, you will be able to develop and implement good employee health and hygiene procedures that minimize the risk of foodborne illness in your food establishment.
Catering, take-out, and delivery are points of service that pose unique risks because the food may be handled by individuals who do not work in your food establishment.
This course applies rules from the Minnesota Food Code, current research, and industry best practices as they pertain to preventing contamination, temperature abuse, and other risky behaviors that can lead to foodborne illness.
In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program are shared throughout the course. Additionally, several modules contain sample sanitation standard operating procedures that can be downloaded and customized for your food establishment.
As a result of this course, you will be able to develop and implement safe packaging, transporting, holding, and other procedures that minimize the risk of foodborne illness from food provided by your food establishment.
Reports of foodborne illness outbreaks linked to eating contaminated fresh fruits and vegetables are a reminder that produce can be contaminated anywhere along the flow of food.
The actions of all food handlers are essential to minimizing the risk of contamination.
In each module, you will learn about potential food safety hazards and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program. Additionally, several modules contain sample sanitation standard operating procedures that can be downloaded and customized for your food establishment.
As a result of this course, you will be able to identify and apply best practices to minimize the risk of foodborne illness related to fresh produce.
Unlike pathogens, food allergens cannot be inactivated with a thorough sanitation routine. Food handlers must use safe food handling practices unique to prevent cross-contact to keep customers safe.
In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program are shared throughout the course. Additionally, a sample sanitation standard operating procedure for food allergens is provided. You can download and customize it for your food establishment.
As a result of this course, you will be able to develop and implement safe food handling practices that minimize the risk of cross-contact and food allergy reactions in your food establishment.
The use of food contaminated with physical, chemical, or biological hazards is one of the most common causes of foodborne illness or injury. Having a response plan for food recalls is one way to prevent the use of contaminated food in your food establishment.
A food recall response plan should include specific actions for identifying and removing the food from your inventory, sanitation of the food storage area, and communication expectations. Food handlers that follow a recall plan minimize risks in the food establishment.
In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program are shared throughout the course. Additionally, a sample sanitation standard operating procedure for responding to a food recall is provided. You can download and customize it for your food establishment.
This course is not intended for food processors or manufacturers.
As a result of this course, you will be able to develop and implement a food recall response plan.
There is no one single action a food handler can take to prevent foodborne illness.
Minimizing food safety risks involves employee hygiene standards, equipment design and sanitation, purchasing standards, safe food handling practices, and managerial systems to monitor and correct behaviors. Food handlers who are properly trained and supported are essential to minimizing risks in your food establishment.
In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program are shared throughout the course. Additionally, several modules contain sample sanitation standard operating procedures that can be downloaded and customized for your food establishment.
As a result of this course, you will be able to develop and implement sanitation standard operating procedures and monitoring systems that minimize the risk of foodborne illness in your food establishment.
Production or service can be interrupted at any time due to an emergency situation. It is important to have plans for keeping food safe during emergency situations, and contingency plans if utility services are interrupted.
Depending on the type of emergency situation, additional sanitation steps may be needed before production can resume. Food handlers who follow emergency plans minimize food safety risks in the food establishment.
In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program are shared throughout the course. Additionally, several modules contain sample sanitation standard operating procedures that can be downloaded and customized for your food establishment.
As a result of this course, you will be able to develop and implement emergency preparedness plans that minimize the risk of foodborne illness in your food establishment.
Ready-to-eat (RTE) food poses a unique risk because they do not have a heat treatment or “kill step” before being eaten.
Food handlers must use strategies to minimize bare-hand contact with RTE food and follow a thorough sanitation routine to prevent cross-contamination.
In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use in your food establishment to minimize risks. Training recommendations and resources to use in your food handler training program are shared throughout the course. Additionally, several modules contain sample sanitation standard operating procedures that can be downloaded and customized for your food establishment.
As a result of this course, you will be able to develop and implement safe food handling and sanitation practices that minimize the risk of foodborne illness in your food establishment.
The active managerial control (AMC) approach is a proactive system that includes food handling policies, food handler training, monitoring of behaviors, and verifying food safety standards are met.
When the AMC approach is used, food safety risks are minimized. This is one component of a positive food safety culture.
In each module, you will learn about potential food safety hazards and risky behaviors, and strategies you can use to implement an active managerial control approach in your food establishment. Training recommendations and resources to use in your food handler training program are shared throughout the course.
As a result of this course, you will be able to implement the active managerial control approach to minimize the risk of foodborne illness in your food establishment.
CFPM renewal instructions
After completing the courses, you will renew for CFPM with the Minnesota Department of Health (MDH).
Follow these steps:
- Navigate to the Minnesota Department of Health (MDH) Licensing System website.
- Click the 'Food, Pools, and Lodging Business Safety' tile.
- Click the 'Select' button next to the option: Certified Food Protection Manager | Gerente Certifcado de Protección de Alimentos.
- Click the 'Apply Online' button. If you are new to the MDH Licensing System, you will need to select 'sign up'. If you are a returning user, select 'log in'. Refer to these instructions for more details.
- Log into your account and claim your record to renew an existing CFPM certificate. You will receive an email from the MDH that contains a claim code approximately three months before your renewal is due. Enter the claim code to view your record.
- Select 'My Account' in the upper right corner.
- Select the 'Renew Now' button to complete the renewal process. Follow the renewal instructions.
- Enter your continuing education information and upload a copy of this course certificate of completion.
- Submit your payment information.
Questions about CFPM registration or renewal
Contact the MDH Certified Food Protection Manager Program at [email protected] or call 651-201-4500. University of Minnesota Extension does not manage the CFPM registration or renewal processes, and cannot assist with submitting applications or checking application status.
More from the food safety team
Have a question? Contact Amy Johnston at [email protected].