What records should a food manager maintain regarding employee food safety training?

FOOD SAFETY TRAINING RECORDS: Food managers should maintain documentation of: employee food safety training (dates, topics, who attended); food handler cards/certificates (required in many jurisdictions for all food employees); the Certified Food Protection Manager (CFPM) certificate (most jurisdictions require at least one on staff); ongoing/refresher training; WHY RECORDS MATTER: Demonstrate compliance during inspections; show active managerial control and commitment to a food safety culture; protect the establishment by documenting due diligence; identify when retraining or recertification is due (certifications expire — typically every 3-5 years); REGULATORY REQUIREMENTS vary by jurisdiction but commonly include: a CFPM on staff; food handler training/cards for employees; allergen awareness training (required in some states); documentation available for inspectors; food managers should establish a system for training new employees, retraining, tracking certification expiration, and maintaining accessible records; training records are part of demonstrating that the establishment proactively manages food safety.