State requirements

Who has to hold the certificate, and which states require a course first.

Food manager certification in Texas: what the state actually requiresTexas requires food establishments to have a certified food manager, and accepts any exam accredited by ANAB to the Conference for Food Protection sta…
California: one certified manager per facility, plus handler cardsCalifornia Health and Safety Code section 113947 requires every food facility preparing, handling or serving non-prepackaged potentially hazardous foo…
Illinois: eight hours of training, then the exam, then on duty at all timesIllinois requires eight hours of approved training followed by an ANAB-accredited Certified Food Protection Manager exam, with a certified manager on …
Florida: certified within thirty days, staff trained within sixtyFlorida requires food managers to be certified within 30 days of employment, with certification valid five years, and food service employees to comple…
New York: the city runs its own course, and it does not expireNew York City requires a supervisor holding a Food Protection Certificate on duty during all hours of operation, earned through the Health Department'…
Washington: food worker cards for everyone, and a person in chargeWashington requires a food worker card from every food employee, obtained through a short course and test. Manager-level certification requirements ar…
Arizona: county-led, with Maricopa setting the paceArizona regulates retail food safety through county health departments rather than a single state rule. Maricopa County requires a Certified Food Prot…
Georgia: a certified manager on site during operating hoursGeorgia requires most food service establishments to have a certified food safety manager, with an ANAB-accredited certificate, on site during operati…
North Carolina: a Certified Food Protection Manager as person in chargeNorth Carolina requires food establishments to employ a Certified Food Protection Manager holding an ANAB-accredited certificate. Local health departm…
Pennsylvania: a certified food employee in a supervisory rolePennsylvania requires food facilities to employ a certified food employee in a supervisory role, holding an ANAB-accredited certificate valid five yea…
Ohio: Level Two Certification, and which facilities need itOhio operates a two-level system. Level Two Certification in Food Protection, based on an ANAB-accredited exam, is required for higher-risk facilities…
Michigan: a certified manager per licensed establishmentMichigan requires licensed food service establishments to have a certified food safety manager holding an ANAB-accredited certificate, valid five year…
New Jersey: local health departments set the ruleNew Jersey delegates retail food regulation to municipal and county health departments, many of which require a certified food manager holding an ANAB…
Virginia: a Certified Food Protection Manager as person in chargeVirginia requires food establishments to have a Certified Food Protection Manager holding an ANAB-accredited certificate, valid five years. The Depart…
Tennessee: a certified food protection manager, plus local rulesTennessee requires food service establishments to have a certified food protection manager holding an ANAB-accredited certificate, valid five years. S…
Massachusetts: a PIC who is a certified manager, plus allergen trainingMassachusetts requires establishments preparing or serving TCS food to have a person in charge who is a Certified Food Protection Manager. It also sep…
Colorado: a certified food protection manager under the retail food rulesColorado requires retail food establishments to employ a certified food protection manager holding an ANAB-accredited certificate. Local public health…
Oregon: food handler cards for everyone, managers by countyOregon requires a food handler card from every food worker, obtained through a short approved course. Manager-level certification requirements are set…
Nevada: Southern Nevada runs its own, and it is strictNevada regulates food safety through district health authorities. The Southern Nevada Health District, covering Las Vegas and Clark County, runs its o…
Missouri: almost entirely a local questionMissouri leaves most retail food requirements to city and county health departments. St Louis, Kansas City and Springfield each operate their own rule…
How to find out what your state actually requiresAsk four questions of your local health department: does the establishment need a certified manager, must one be present at all times, is a specific c…
When the county requires more than the stateCounties and cities can require more than the state, and often do - on how many certified people are needed, whether one must be present, local regist…
Does your certificate move with you between states?An ANAB-accredited certificate is generally accepted in any state that requires manager certification, because states recognize the accreditation rath…
On the payroll or on the premises: the difference that costs moneySome jurisdictions require a certified manager only to be employed; others require one present during all operating hours. The second is a rota proble…
What the establishment permit actually asks forA food establishment permit involves an application, plan review for new builds, a pre-opening inspection, annual renewal and ongoing conditions. A ce…