Minnesota ServSafe Safe Food Training

Jurisdictions by State and Local Authorities This is intended as a guide; please consult your local health department for the most up to date regulations. Jurisdictions can set requirements that exceed those in the State Food Code. Students are encouraged to check for any additional local requirements.

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STATE	JURISDICTION	CERTIFICATION	STATUS	COMMENTS
Alabama	State of	Voluntary	ACCEPTED	Voluntary for Managers and Food handlers. See counties for further information.
Alabama	Jefferson County	Voluntary	ACCEPTED	All food workers must take Health Department training course or be trained by a certified food safety manager. Food handler card must be obtained within 21 days of beginning work at an establishment.
Alabama	Baldwin County	Mandatory	ACCEPTED	Establishments must have a certified food protection manager.
Alabama	Mobile County	Voluntary	ACCEPTED	All food handlers, full, limited, or daycare must get food handlers card
Alaska	State of	Mandatory	ACCEPTED	Food Safety Manager per location expected 12/31/04
Arizona	State of	Voluntary	ACCEPTED	Voluntary with local requirements
Arizona	Cochise County	Voluntary	ACCEPTED	Only the health department provides training and test for food handlers - Manager certification is not required
Arizona	Coconino County	Mandatory	ACCEPTED	Must employ one certified full time manager - recertification required every 3 years
Arizona	Greeniee County	Voluntary	ACCEPTED	Only Greeniee County course and test are allowed for food handlers - Manager certification is not required
Arizona	La Paz County	Voluntary	ACCEPTED	All foodhandlers must obtain a Foodhandler card.
Arizona	Maricopa County	Mandatory	ACCEPTED	All food establishments handling open, potentially hazardous food shall have one certified food service manager on staff per facility. A Food Service Worker license is required for all employees working in any permitted food service establishment where exposed food products are handled, prepared or processed.
Arizona	Pima County	Mandatory	ACCEPTED	Must employ one certified full time manager - recertification required every 3 years
Arizona	Yavapai County	Voluntary	ACCEPTED	All foodhandlers must obtain a f.h. certificate
Arizona	Yuma County	Voluntary	ACCEPTED	Voluntary for Managers All foodhandlers must obtain a f.h. certificate by oasing county test
Arkansas	State of	Voluntary	ACCEPTED	Voluntary for Managers and Foodhandlers.
California	State of	Mandatory	ACCEPTED	Code requirement “[E]ach food facility shall have an owner or employee who has successfully passed an approved and accredited food safety certification examination.... The certified owner or employee need not be present at the food facility during all hours of operation.”
Colorado	State of	Voluntary	ACCEPTED	Voluntary on state level. Check with local health departments. The state food regulation states that restaurant employees must be able to demonstrate knowledge of foodborne disease prevention upon the request of a health inspector.
Colorado	Denver	Voluntary	ACCEPTED	requirement Restaurant employees must be able to demonstrate knowledge of foodborne disease prevention upon the request of a health inspector.
Connecticut	State of	Mandatory	ACCEPTED	Each Class III or IV establishment (or places cooking/handling potentially hazardous foods) must appoint a qualified food operator who is in a supervisory position
Connecticut	Fairfield	Mandatory	ACCEPTED	Certified manager during all business hours
Delaware	State of	Voluntary	ACCEPTED	Voluntary on state level. In May 2000, Delaware adopted the 1999 FDA Food Code, which requires that a person in charge at a restaurant must be able to demonstrate knowledge of foodborne illness protection. Passing a food safety manager certification exam is one way to meet the demonstration of knowledge requirement.
Florida	State of	Mandatory	ACCEPTED	All food service managers who are responsible for the storage, preparation, display and serving of foods to the public must successfully pass a Food Manager Certification examination. Each licensed establishment shall have at least one certified food manager.
Georgia	State of	Mandatory	ACCEPTED	Mandatory. Georgia requires at least one food service manager on staff who has successfully completed a food safety training program and passed an ANSI-CFP exam. For all new establishments, there is a 90 day grace period to comply with the mandatory manager certification. During this 90 day period, the manager or person in charge must demonstrate food safety knowledge. For existing food establishments, manager certification shall be implemented by 11/2009.
Guam -Territory of		Voluntary	ACCEPTED	Any handler of food must be certified
Hawaii	State of	Voluntary	ACCEPTED	ServSafe is a recognized program throughout Hawaii Renewal Certification is permanent- however, Health Department strongly recommends recertifying every 3-5 years.
Idaho	State of	Mandatory	ACCEPTED	Each food establishment shall have employed at least one employee who is in a supervisory position who is trained in food safety and sanitation and shall have employed food workers who are trained in food safety and sanitation which is commensurate to each food worker's responsibilities.
Illinois	State of	Mandatory	ACCEPTED	Mandatory. A full-time certified food service sanitation manager is required on the premises at each establishment falling under the Category I & II (high-risk) facilities at all times that potentially hazardous food is being handled. (77 ILL. ADM. CODE 750)
Illinois	Chicago	Mandatory	ACCEPTED	Code requirement “All food establishments, and all theaters at which food is prepared or served, shall employ and have present on the premises at all times that potentially hazardous food is being prepared or served, a person who holds a [health department] certificate of registration in food handling and sanitation.” (Chicago Municipal Code, Food & Dairy, 7-38-012)
Indiana	State of	Mandatory	ACCEPTED	Food Safety Manager will become mandatory statewide July 1, 2005
Indiana	Bartholomew County	Mandatory	NOT ACCEPTED	Each establishment must employ one certified manager per shift during all hours of operation.
Indiana	Monroe County	Mandatory	ACCEPTED	ACode requirement Mandatory. A food establishments must have at least one (1) certified food handler (an owner, an operator, a manager, or an employee of a food establishment) employed and have oversight responsibility for all periods of the food establishment’s operation. The certificate must be recognized though ANSI-CFP.
Indiana	La Porte County	Mandatory	ACCEPTED	Each establishment must have one certified person on the premises during all hours of operation. 16 hours
Iowa	State of	Voluntary	ACCEPTED	Voluntary on state level
Iowa	Muscatine	Mandatory	ACCEPTED	Health Department teaches course and may do on-site training. Reciprocity granted for ServSafe. Show original certificate to obtain reciprocity and to receive City certification.
Kansas	State of	Voluntary	ACCEPTED	See local jurisdiction for more details. A knowledgeable person in charge must be on the premises at all times when the establishment is operating. (1999 Food Code). The person in charge may demonstrate knowledge by passing a test that is part of an accredited or approved program.
Kansas	Leavenworth	Mandatory	ACCEPTED	Every employee of a food or drink establishment shall be certified as having successfully attended a food service training school. Such school shall be scheduled and conducted by the city health officer.
Kansas	Riley county - Manhattan	Mandatory	ACCEPTED	Code requirement All food service establishments that process potentially hazardous foods must employ a full time, on site certified food safety manager (food safety coordinator). Food safety coordinators must be certified by the city health officer by either 1) passing a challenge exam, or 2) successfully completing a ServSafe course and test. ServSafe course must have been within previous 2 years.
Kansas	Shawnee County	Mandatory	ACCEPTED	Each foodservice establishment must employ a certified manager - 2- 1/2 hours of training including exam
Kansas	Wichita City/County	Voluntary	ACCEPTED	Foodhandlers required to have certificates
Kentucky	State of	Voluntary	ACCEPTED	Voluntary with local requirements
Kentucky	Clark County	Mandatory	ACCEPTED	A certified manager must be on premises during all hours of operation - 2-1/2 hour of instruction
Kentucky	Cumberland Valley	Voluntary	ACCEPTED	All foodhandlers must attend food school and obtain Foodhandler card.
Kentucky	Jessamine County	Mandatory	ACCEPTED	Each establishment must have a certified full-time manager on duty during business hours. Foodhandlers required to have certificates. Manager course-5 hours; Foodhandler course-1 hour.
Kentucky	Lexington-Fayette	Mandatory	ACCEPTED	A certified manager must be on premises during business hours. All foodservice employees must have permit. The health officer is authorized to conduct food-handling schools and to require the attendance of proprietors, managers and employees of food-handling establishments. 6 hours for Manager certification; 15 min. video and exam for foodservice employees.
Kentucky	Louisville/Jefferson	Mandatory	ACCEPTED	A certified manager and/or foodservice employee must be on premises during all hours of operation. 2 hours minimum with 1 hour test
Kentucky	Madison	Mandatory	ACCEPTED	A certified manager must be on premises during all hours of operation. All foodhandlers must have general foodhandler certification. Manager certification: 4 hour class with exam; foodhandler certification: exam only.
Kentucky	Marshall County	Mandatory	Check with local Health Department
Kentucky	Montgomery	Mandatory	Check with local Health Department
Kentucky	Northern kentucky	Mandatory	ACCEPTED	A certified employee must be on premises during all hours of operation.
Kentucky	Pike County	Mandatory	ACCEPTED	A certified manager must be on premises during all hours of operation. 3 to 4 hour class with exam
Kentucky	Purchase District	Mandatory	Check with local Health Department
Kentucky	Woodford County	Mandatory	ACCEPTED	A certified manager must be on premises during all hours of operation. All foodhandlers must have general foodhandler certification. Managers: 3 1/2 hours with exam (75 to pass); foodhandlers: 2 1/2 hours with exam (not pass/fail)
Louisiana	State of	Mandatory	ACCEPTED	As of January 1, 1999, the owner or a designated employee of each food service establishment must hold a food safety certificate. Minimum of 8 hours of instruction.
Maine	State of	Voluntary	ACCEPTED	Voluntary
Maryland	State of	Voluntary	ACCEPTED	Voluntary ( see local below)
Maryland	Baltimore	Mandatory	NOT ACCEPTED	Each facility must have one certified employee. 16 hours (must also pass an approved exam)
Maryland	Howard County	Mandatory	NOT ACCEPTED	No person may operate a food establishment without a food handling license issued by the county health department. A separate license is required for each food establishment. (Howard County Code, Sec. 12.107(b)) Food establishments include food service facilities and food processing plants. 16 hours; 8 hours for recertification.
Maryland	Montgomery Count	Mandatory	NOT ACCEPTED	Mandatory manager certification. Whenever a food service facility is operating there must be a Certified Food Service Manager in immediate control who ensures the public health quality of the food. The Certified Food Service Manager must have the authority to immediately enforce food protection practices and supervise employees. 15 hours minimum plus examination
Maryland	Prince George's Co	Mandatory	NOT ACCEPTED	Each foodservice facility must employ a certified manager and/or employee on the premises at all hours of operation. Instruction 16 hours course and successful completion of CFP exam
Massachusetts		Mandatory	ACCEPTED	Every food service establishment must have at least one full-time employee who is at least 18 years of age and who has passed a food safety exam which is recognized by the Dept. of Public Health. ('99 FDA Food Code w/ modifications). Local jurisdictions have the authority to exceed the state's minimum requirements. (105 CMR 590.000) - None. Examination-based.
Massachusetts	Ashland	Voluntary	ACCEPTED
Massachusetts	Auburn	Voluntary	ACCEPTED
Massachusetts	Boston	Mandatory	ACCEPTED	Each new establishment must employ a certified full-time manager.
Massachusetts	Braintree	Mandatory	ACCEPTED	Each establishment must employ a minimum of two certified full-time managers. A certified employee must be on premises during all business hours.
Massachusetts	Canton	Mandatory	ACCEPTED	Each establishment that handles potentially hazardous foods must employ a certified full-time manager. 12 hours including exam (course lasts 2 days).
Massachusetts	Clinton	Mandatory	ACCEPTED	A certified manager must be on premises during business hours.
Massachusetts	Hanover	Voluntary	ACCEPTED	Must have certified manager and operator/owner must be certified. Instruction 2 1/2 hours
Massachusetts	Hanson	Mandatory	ACCEPTED	Each establishment must employ a certified full-time manager.
Massachusetts	Manchester	Mandatory	ACCEPTED	Mandatory manager certification. Each establishment must employ a certified full-time manager. 6 hours including examination; 2.5 hours for renewal
Massachusetts	Melrose	Voluntary	ACCEPTED
Massachusetts	Oak Bluffs	Mandatory	ACCEPTED	Each establishment must employ a certified full-time manager. 15 hours (or homestudy course)
Massachusetts	Raynham	Mandatory	ACCEPTED	Each establishment must employ a certified full-time manager. 2-3 hours of training.
Massachusetts	Wellsley	Mandatory	ACCEPTED	Each new food establishment must have an on-site certified food safety manager. Any food establishment designated as a serious violator by the Public Health Dept. and any food establishment with a confirmed outbreak of foodborne illness must employ a certified food manager who is present during operating hours.
Michigan	State of	Mandatory	ACCEPTED	Beginning June 30, 2009, Food Establishments shall have at least one manager who has been certified though an ANSI-CFP certification. A knowledgeable person in charge must be on the premises during all operating hours. The person in charge may demonstrate knowledge by passing a test that is ANSI-CFP accredited. The MI Dept of Agriculture may require individuals to complete food safety training when there are repeated failures to correct a critical violation.
Michigan	Oakland County	Mandatory	ACCEPTED	By November 15, 2004, all food service establishments operating in Oakland County are required to have at least one (1) employee/staff member per business site who has successfully completed a Food Service Manager Certification program which meets Michigan criteria. (Article IV, Oakland County Sanitary Code). 16 hours plus the exam.
Michigan	Wayne County	Mandatory	ACCEPTED	Each establishment must employ a certified full-time manager. 16 hours; 3 hours must cover MI Health Rule and Regulations.
Minnesota	State of	Mandatory	ACCEPTED	All establishments must employ a certified food manager by July 1, 2000. Managers must complete an approved food protection course and successfully pass the examination.
Mississippi	State of	Mandatory	ACCEPTED	A full-time certified food manager must be employed by each food service establishment. ('01 FDA Food Code with modifications) 8 hours; minimum 8 hours for recertification.
Missouri	State of	Voluntary	ACCEPTED	Voluntary state level, see local below
Missouri	Cape Girardeau Co.	Voluntary	ACCEPTED
Missouri	Columbia	Voluntary	ACCEPTED	each food service establishment must employ a "person in charge" who must obtain a county food manager certificate within 30 days of starting employment. ('99 FDA Food Code w/ modifications) A Food Manager's certificate can only be obtained after successfully completing an approved food manager's course. Foodhandlers must obtain a valid Food Handlers Certificate with 30 days. Instruction Managers - minimum 6 hrs plus exam; Foodhandlers - 1 hour with exam
Missouri	Franklin County	Mandatory	ACCEPTED	Anyone operating a foodservice establishment must obtain a permit and/or certificate through the Health Department upon the completion of an approved course.
Missouri	Jefferson County	Mandatory	ACCEPTED	Each establishment must have a certified manager. At least 50% of employed personnel (present in the establishment) must obtain a Basic Sanitation Certificate. 16 hours; 2 hours for foodhandler course
Missouri	St. Louis	Mandatory	ACCEPTED	Code requirement Each establishment must employ a certified manager to be present during business hours. As of June 2000, foodhandlers must be vaccinated against Hepatitus A within 14 days of starting employment. Foodhandlers include anyone involved in the preparation, handling or touching of any food (except uncut produce), utensils, serving items or kitchen or serving area surfaces or materials. (County Ordinance No. 19,770, 1999) 8 hours
Missouri	St. Peters	Mandatory	ACCEPTED	Each establishment must maintain one (1) management level employee on site at all times certified in food safety. 16 hours
Montana	State of	Voluntary	ACCEPTED	Voluntary on state level
Nebraska	State of	Voluntary	ACCEPTED	Voluntary on state level
Nebraska	Lincoln/Lancaster	Mandatory	ACCEPTED	The Lincoln Food Code requires that at least one person in charge of the operation at each permitted food establishment have a Food Managers Permit. Lincoln offers four certifications for different personnel levels. ServSafe Certification or any ANSI-CFP certification fulfills the certified food manager (Level IV) requirements. Food handler permits (Levels I-III) are required for food preparers, dishwashers, and bus people. Level I-1 1/2 hour, Level II-1 1/2 to 2 hrs, Level III-2 1/2 hours. Level IV No set amount of hours required
Nevada	State of	Voluntary	ACCEPTED	Voluntary at state level with local requirements. The Nevada Food Code requires that at a person in charge be present during all hours of operation. The person in charge must be able to demonstrate knowledge of food protection and sanitation. (Nevada Administrative Code NEC 446)
Nevada	Clark County	Voluntary	ACCEPTED	Mandatory for foodhandlers. All foodhandlers (any employee coming into contact with food and/or food utensils, including managers) must possess a valid Food Handler's Health Card issued by the Clark County Health District. The Clark County Food Code requires that each food establishment must have a person in charge who can demonstrate knowledge of food protection and sanitation. 2 hours
Nevada	Las Vegas	Voluntary	ACCEPTED
Nevada	Washoe County	Mandatory	ACCEPTED	Each food establishment, with the exception of Risk one (1), is required to have a minimum of one (1) certified food service manger or certified food protection manager. 16 hours; 6 hours for recertification.
New Hampshire	State of	Voluntary	ACCEPTED	Voluntary on state level
New Hampshire	Manchester	Mandatory	ACCEPTED	Aany food establishment (Class I, II, III, or V) which prepares or serves ready-to-eat potentially hazardous foods must employ at least one individual who has attended a food service sanitation seminar before obtaining a Health Department permit.
New Jersey	State of	Mandatory	ACCEPTED	Mandatory on a state level. By 1/2/2010 at least one person in charge in Risk Type 3 Food Establishment shall be a certified food protection manager who has shown proficiency of required information through obtaining a food safety certificate by passing a food safety certification examination administered by an accredited certifying program recognized by the Conference for Food Protection.
New Jersey	Englewood	Mandatory	ACCEPTED	Each establishment must employ a certified full-time manager. 16 hours
New Jersey	Hillsborough	Mandatory	ACCEPTED	A certified manager must be on premises during business hours. 3 hours
New Jersey	South Plainfield	Mandatory	ACCEPTED	Owner/operator must be certified. 16 hours
New Jersey	Wayne	Mandatory	ACCEPTED	Each establishment must employ a certified full-time manager or the owner/operator of an establishment must be certified. 16 hours with exam
New Mexico	State of	Voluntary	ACCEPTED	Voluntary on state level
New Mexico	Albequerque	Voluntary	ACCEPTED
New York	State of	Mandatory	ACCEPTED	Mandatory (Final language currently being crafted by the New York State Health Department. Please contact Health Department for additional questions.)
New York	Albany County	Mandatory	ACCEPTED
New York	Broome County	Mandatory	ACCEPTED
New York	Delaware County	Mandatory	ACCEPTED	Each establishment must employ a certified full-time manager or the owner/operator of an establishment must be certified. 15 hours plus exam (80% to pass)
New York	Erie County	Voluntary	ACCEPTED
New York	Greene County	Mandatory	ACCEPTED	Owner/operator or manager must be certified
New York	Monroe County	Mandatory	ACCEPTED	Code requirement All High Risk Establishments and as of May 31, 2008 all Medium Risk Establishments must have at least one (1) full time Level I Food handler in Charge on record and at least one (1) Level 2 Food Worker present in the operation at all times. All Low Risk Establishments must have at least one (1) Level 2 Food Worker present in the operation at all times. Level-1, 10 hours (two 5-hour sessions). Level-2, 6 hours (two 3-hour sessions). Recertification for Level 2, 2 Hours
New York	Nassau County	Mandatory	ACCEPTED	Mandatory 10 hours
New York	New York City	Mandatory	NOT ACCEPTED	Through City approved schools only - 15 hours
New York	Greene County	Voluntary	ACCEPTED	Each establishment must employ a certified full-time manager or the owner/operator must be certified. 15 hours plus exam (80% to pass)
New York	Oneonta	Mandatory	ACCEPTED	Call Health Dept.
New York	Onondaga County	Voluntary	ACCEPTED	Call Health Dept.
New York	Ostego County	Mandatory	ACCEPTED	Owner/operator or manager must be certified 15 hours plus exam (80% to pass)
New York	Rockland County	Mandatory	ACCEPTED	The owner/operator or manager (employed at the site) must be certified and a certified person must be on the premises during all business hours. 5 hours
New York	Suffolk County	Mandatory	ACCEPTED	Please contact Suffolk County Health Department at 631-852-5873
New York	Tioga County	Mandatory	NOT ACCEPTED	Owner/operator or manager must be certified & present at all times. Health Department only approves its own course.
New York	Westchester County	Mandatory	NOT ACCEPTED	Please contact Westchester County Health Department
North Carolina	State of	Voluntary	ACCEPTED	Code requirement Voluntary at state level with local requirements possible. The state Division of Environmental Health offers the option of receiving a 2 credit points on a sanitation inspection for voluntary food safety manager training. The training program must be an approved program to receive the credit points. 12 hours to qualify for 2 point bonus on inspection (Online cannot be used for the 2-point bonus program)
North Carolina	Cumberland County	Mandatory	ACCEPTED	A certified manager must be on premises during business hours.) 8 hours
North Dakota	State of	Voluntary	ACCEPTED	Voluntary
Ohio	State of	Voluntary	ACCEPTED	Voluntary/Hour accreditation test being conducted
Oklahoma	State of	Voluntary	ACCEPTED	Voluntary on state level
Oklahoma	Oklahoma City/County	Mandatory	ACCEPTED	Each establishment shall employ one certified manager per establishment. (Some cities within the County may have more stringent requirements.)
Oklahoma	Payne Co./Stillwater	Mandatory	ACCEPTED	Each food service establishment must employ at least one certified food manager who is a full-time supervisor and who holds a food service operator’s certificate from the Payne County Health Dept. 8 hours; 4 hours for recertification.
Oklahoma	Tulsa County	Mandatory	ACCEPTED	Certified Food Service Manager: Every food establishment must employ at least one certified manager who is an active employee of the licensed establishment a majority of the operating hours. Food Handler Permit: Any person who serves and/or prepares food or handles food utensils in a food establishment, other than a temporary food service establishment, must have a current food handler permit.
Oregon	State of	Mandatory	ACCEPTED	The goal of the food handler training program is to provide food handlers with a basic understanding of food safety that will assist the manager or person in charge to direct the food handler in preparing and serving food safely. A certificate of program completion confirms that the food handler met the learning objectives.
Pennsylvania	State of	Mandatory	ACCEPTED	Effective July 1, 2004, food establishments must have one certified supervisory employee per establishment. The certified manager does not need to be present during all hours of business. Currently 15 hours + exam. Under recently passed legislation, manager certification will be based on passing a Department-approved exam.
Rhode Island	State of	Mandatory	ACCEPTED	Each food establishment where potentially hazardous foods are prepared 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.15 hours plus examination; recertification requires a minimum of 6 hours of classroom training plus exam.
South Carolina	State of	Voluntary	ACCEPTED	Voluntary
South Dakota	State of	Mandatory	ACCEPTED	Mandatory food manager certification. 8 hours of classroom instruction plus exam; recertification: 4 hours of classroom instruction plus exam.
Tennessee	State of Nashville	Voluntary	ACCEPTED	Voluntary statewide
Texas	State of	Mandatory	ACCEPTED	Must pass CFP approved exam.
Texas	Cleburne City	Mandatory	ACCEPTED	Establishments with less than 5 employees must have one certified food manager per establishment; with more than 5 employees, must have one certified manager per shift. 15 hours
Texas	Dallas City	Mandatory	ACCEPTED	Each establishment must employ a certified full-time manager. 15 hours plus 1 hour for exam. (Individuals may also present proof of graduation with an associates degree or higher in food mgt from an accredited school within last 3 years.)
Texas	Austin Corpus Christi Nacogdoches Carrolton McAllen Kerrville Bryan Grayson County	Mandatory	ACCEPTED	A certified Manager must be on premises during all hours of operation and all Foodhandlers must obtain Foodhandler certification. Managers: 15 hours plus 1 hour exam; recertification: 6 hours plus 1 hour for examination.
Texas	Beaumont City	Mandatory	ACCEPTED	Every food service establishment, including any place or vehicle regulated by the city food service sanitation ordinance where food or drink is manufactured, produced, processed, prepared or otherwise manipulated, must employ a certified food service manager. (City of Beaumont Ordinance, Article II Section 11-82) 15 hours plus one-hour exam
Texas	Houston City Garland SAn Antonio	Mandatory	ACCEPTED	Each foodservice establishment must have a certified manager on duty at all times of operation. 15 hours and exam; 7 hours and exam for recertification.
Texas	Ft.Worth	Mandatory	ACCEPTED	Operation with 6 or less employees requires that all foodhandlers have foodhandler card. Seven or more employees require a certified manager who must be on the premises for every shift and all other employees must have foodhandler cards. Managers: 15 hours plus 1-hour state exam. Foodhandlers: 1 hour course at Health Department.
Texas	Pearland	Mandatory	ACCEPTED	A Manager/Owner or Chef of each establishment must be certified. All Foodhandlers must obtain a foodhandlers certificate.Mgrs: 15 hours plus 1 hour State exam. Foodhandlers: 2 hour course at Health Department (no exam). Recertification- 7 hours plus 1 hour examination.
Texas	Waco City	Mandatory	ACCEPTED	A certified food manager must be on duty at the food establishment during the hours that the foods are handled, prepared, cooked, or served. Foodhandlers: All employees with duties involving food and food equipment (including alcohol and ice) must attend a Food Safety Class and possess a valid certificate. As of Feb. 2000, childcare centers that care for 13+ children must employ a child care food manager and childcare food workers. Managers: 14 hours of instruction plus exam. Food Handlers: 2-hour course.
Utah	State of	Mandatory	ACCEPTED	Each establishment must be managed by at least one full-time certified food safety manager.
Utah	Salt Lake County& City	Mandatory	NOT ACCEPTED	Code requirement Each establishment that prepares and/or serves Potentially Hazardous Foods must have a certified manager on staff. Food Handler Permits: Every person, before entering into or engaging in the manufacturing, preparation or handling of food or drink, shall obtain a food handler permit. A Child Care & Preschool Food Handler Permit is required for every person before entering or engaging in the preparation or handling of food or drink in a child care facility or preschool. The two food handler permits are NOT interchangeable. Hours of Instruction 8 hour minimum for Certified Food Managers; 1.5 hour minimum plus test for Food Handlers; 1 class (approx. 2 hours) for Child Care & Preschool Food Handlers (no test required).
Vermont	State of	Voluntary	ACCEPTED	certified manager on premise at all times
Virginia	State of	Voluntary	ACCEPTED	The permit holder shall be the person in charge (PIC) or shall designate a PIC and shall ensure that a PIC is present at the food establishment during all hours of the operation. The PIC may demonstrate knowledge by passing an accredited program and being a Certified Food Protection Manager.
Virginia	Alexandria	Mandatory	ACCEPTED	All Food Establishments must operate under the immediate control of a certified food manager. 8 Hours
Virginia	Chesapeake	Mandatory	ACCEPTED	Code #1 & 2) Code 2: low risk- 1 employed, medium risk- 1 shift per day. Code 1, high risk- certifed manager must be on premises during all hours of operation. 16 hours. Recertification 4 Hours.
Virginia	Fairfax County Arlington Newport News	Mandatory	ACCEPTED	A certified manager must be on premises during all hours of food preparation.
Virginia	Gloucester County	Mandatory	ACCEPTED	Code requirement All food establishment must have at least one (1) fulltime certified food service manager on staff.
Virginia	Hampton	Mandatory	ACCEPTED	Each establishment must employ a full-time manager.
Virginia	Norfolk	Mandatory	ACCEPTED	Each establishment must employ a certified full-time manager. Foodhandlers required to have a foodhandler card.Managers: 16 hours; Foodhandlers: 1 hour course at Health Department.
Virginia	Peninsula	Mandatory	ACCEPTED
Virginia	Northhampton County Accomoack County	Mandatory	ACCEPTED	all food service establishments must be staffed at least 40 hours per week by a person holding a valid food service manager's certification. If an operation does not operate a minimum of 40 hours per week; the establishment must be staffed by a person holding a valid certification during a majority of the establishment's operating hours. 16 Hours
Virginia	Virginia Beach	Mandatory	ACCEPTED	A certified manager must be on premises at least 8 hours per operational day. The manager must be a full-time employee. Must take 16 hour course & exam from Tidewater Community College OR provide a valid certificate of registration from an approved food manager certification program taken within the last 3 years and pay $10 reciprocity fee.
Washington	State of	Voluntary	ACCEPTED	must obtain food workers card
Washington	Seattle/King County	Voluntary	ACCEPTED	must obtain food workers card
Washington DC	State of	Mandatory	ACCEPTED	All food establishments must have a certified food protection manager on the premises at all times. After passing a food safety examination, present the original certificate with test scores to the Food Protection Division for Certified Food Manager's Identification Card issued by the Department of Health. For additional questions regarding the Food Protection Division please contact (202) 535-2180.
West Virginia	State of	Voluntary	ACCEPTED	Voluntary on state level
West Virginia	Kanawha-Charlest	Voluntary	ACCEPTED
West Virginia	Monongalia County	Mandatory	ACCEPTED
Wisconsin	State of	Mandatory	ACCEPTED	Each establishment must have at least one certified food service manager who has passed an approved exam and certified through the state.
Wyoming	State of	Voluntary	ACCEPTED	establishment permitee must have FH license

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