Rules and Regulations Pertaining to Certification of Managers in Food Safety

Section 2.0 General Requirements
2.1 Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time, on site manager certified in food safety who is at least eighteen (18) years of age.

2.2 Establishments which employ ten (10) or more full-time equivalent employees directly involved in food preparation shall employ at least two (2) full time, on-site managers certified in food safety.

2.3 Establishments which primarily serve the elderly and individuals with diminished immune systems shall have a manager certified in food safety present during preparation of all hot potentially hazardous foods.

2.4 Once a manager certified in food safety terminates employment, establishments shall have sixty (60) days to employ a new manager certified in food safety, or have an individual enrolled in a Division approved food manager certification program in food safety. However, said time period may be extended by the division.

2.5 Department of Health certificates for managers certified in food safety shall be prominently posted in the establishment next to the license to operate. The certificate shall be removed when the individual is no longer employed in the establishment.

2.6 No person shall use the title "Manager Certified in Food Safety", or in any way represent themselves as a manager certified in food safety unless they shall hold a current certificate pursuant to these regulations

How to become a manager certified in food safety
Certification Procedures

1. Enroll in an approved Food Safety Certification Course and successfully pass an approved food safety examination.
2. Submit a completed application along with a $36.00 fee to the Office of Food Protection.
3. Renew your certification every third year by taking a six-hour recertification class or retaking the exam. Submit proof of class hours or exam score along with the $36.00 fee to the Office of Food Protection.