Does Maine require a certified food manager?
Yes. Under 10-144 C.M.R. ch. 201, § 2, an eating establishment must have at least one employee designated as a certified food protection manager (CFPM) unless it falls into one of the exempt categories below. This is a rule of the Health Inspection Program that sits on top of the Maine Food Code: the Food Code’s general “demonstration of knowledge” language still exists, but ch. 201 makes the certificate itself mandatory for most establishments.
What the rule requires
- One CFPM per eating establishment. The credential attaches to the establishment, not to every worker. Maine has no individual food handler card requirement.
- Accredited exam only. The CFPM must have passed an exam that is part of an ANSI/ANAB-CFP accredited program. Any accredited provider qualifies; Maine keeps no state-restricted list.
- Posting. “Eating establishments must post the certification of the CFPM(s) in a conspicuous area visible to customers, and the certificate must be made available to the Department, upon request.”
- Five-year renewal. Certification is renewed through re-training and re-testing every five years, or as the accreditation standard requires.
The 60-day replacement rule
The rule anticipates turnover: “Within 60 days of departure of the last CFPM leaving employment, either a current employee must become certified as a CFPM, or a new CFPM must be hired.” If your only certified manager gives notice, the clock starts on their last day. Sixty days is enough time to put an existing employee through an online course and a proctored exam, which is usually cheaper than recruiting for the credential.
Who is exempt
Ch. 201 lists seven categories that do not need a CFPM:
- Bed and breakfasts serving only a continental breakfast of non-potentially hazardous items
- Temporary eating establishments operating fewer than 14 days
- Establishments preparing only non-potentially hazardous pre-packaged foods
- Establishments preparing only non-potentially hazardous foods
- Establishments that only heat commercially processed potentially hazardous foods for hot holding, with no cooling
- Sporting and recreational camps operating 90 days or fewer per year
- Category 1 eating establishments the Department judges to pose minimal risk of foodborne illness
The exemptions turn on what you do with food, not on size or revenue. A small café that cools anything it has cooked is not exempt.
When the requirement widens
The Department can require more than one certified person. If, during an inspection, the person in charge cannot demonstrate food safety knowledge, or the establishment has multiple critical violations, the Department may require every person in charge to hold the CFPM credential going forward. Holding the certificate before that happens removes the risk.
Where you are licensed does not change the rule
Maine licenses and inspects eating establishments through the state Health Inspection Program rather than county health departments. Portland, South Portland and Lewiston issue a municipal license as well, but the state license comes first and the CFPM requirement is the same state rule everywhere. South Portland’s own licensing page restates it: every eating establishment, with some exemptions, must employ or engage a CFPM, and a valid certificate must accompany the license application for new establishments and changes of ownership.
Provider and cost comparison
Any ANAB-CFP accredited programme qualifies in Maine. All major providers offer fully online, self-paced preparation with remote proctoring — no travel to a testing centre required.
| Provider | Exam only | Course + exam | Remote proctoring | Retake policy |
|---|---|---|---|---|
| ServSafe (NRA) | ~$36 | ~$150–$180 | Yes | Separate fee per attempt |
| StateFoodSafety | ~$69 | ~$99 | Yes | Free retake with some packages |
| Prometric (NRFSP) | ~$99 | ~$149 | Yes | Separate fee per attempt |
| Learn2Serve (360training) | ~$59 | ~$99 | Yes | Free retake included |
| Always Food Safe | ~$55 | ~$95 | Yes | Varies by package |
What the exam covers
All ANAB-CFP accredited exams test the same six core domains regardless of provider:
- Employee health and hygiene — illness exclusion, handwashing, bare-hand contact rules
- Temperature control — cooking temperatures, cooling parameters, cold and hot holding limits
- Cross-contamination prevention — storage order, allergen management, surface sanitation
- Cleaning and sanitizing — chemical concentrations, contact times, ware-washing procedures
- Pest control and facilities — exclusion, approved materials, plumbing basics
- HACCP principles — hazard analysis, critical control points, corrective actions, record-keeping
80 questions · 2-hour limit · 75% passing score · closed-book · remote proctoring available from all providers above.
Practice test and study materials
Before sitting the exam, a timed practice test is the most reliable way to find weak spots. EduClasses includes chapter quizzes and a full-length practice exam in their online prep course — see the food manager certification course.
Renewal and recertification
Food manager certifications are typically valid for 5 years. Renewal requires retaking an accredited exam — there is no shortened recertification pathway that replaces the full exam. Start the renewal process 60–90 days before your expiration date to avoid scheduling delays that could put your establishment out of compliance.
If your certification has already lapsed, you can retake the exam immediately with no waiting period. EduClasses offers an online renewal prep course that’s shorter than the initial course and focused on updated regulations.
Summary
| Requirement | Maine’s rule |
|---|---|
| Certified manager required? | Yes — at least one CFPM per eating establishment unless exempt (10-144 C.M.R. ch. 201, § 2) |
| Replacement deadline | 60 days after the last CFPM leaves |
| Exemptions | Seven categories, including continental-breakfast B&Bs, temporary events under 14 days, non-potentially-hazardous-food-only operations, and camps open 90 days or fewer |
| Accreditation standard | ANSI/ANAB-CFP (any accredited provider) |
| State-restricted provider list? | No |
| Validity period | 5 years |
| Posting | Certificate posted in a conspicuous area visible to customers |
| Exam cost | ~$36–$99 exam only; ~$95–$180 with course |
Looking for the worker card instead? See Maine Food Handler Card.
See manager certification requirements for all states.
Frequently asked questions
Does Maine require a food manager certification?
Yes. Under 10-144 C.M.R. ch. 201, § 2, an eating establishment must have at least one employee designated as a certified food protection manager unless it falls into one of seven exempt categories.
Does Maine also require a food handler card?
No. Maine has no individual food handler card requirement. The certified food protection manager is a supervisory credential attached to the establishment, not a credential every worker needs.
What happens when my certified manager leaves?
Within 60 days of the last CFPM leaving employment, either a current employee must become certified or a new CFPM must be hired.
Which certification programmes does Maine accept?
Any programme accredited under the ANSI/ANAB-CFP standard. Maine keeps no state-restricted provider list, so all five major providers listed above qualify.
Does the certificate have to be displayed?
Yes. Eating establishments must post the CFPM certification in a conspicuous area visible to customers and make it available to the Department on request.