State Requirements: Shall employ at least one certified full time, on-site manager who is at least 18 years of age. Establishments with 10 or more full-time employees must have at least 2 certified managers.
Food Protection Manager: Required.
Food Handlers: Recommended but not required.
Manager Training Hours: Specific training regulations - 15 hours.
Food Handler Course: Recommended but not required.
Food Manager Certification and Food Handler Certificate Renewal: Food Manager every 5 years; Food Handler every 5 years.
National Registry of Food Safety Professionals Acceptance: Yes
Course Materials Available: Yes
Approved Options: Classroom, Proctored Online and Pearson Vue Centers. Please check with your local jurisdiction or regulatory body for the most current information.