What is food service manager certification?
• Every Risk 3 facility must have at least one certified manager, who has attended a sixteen (16) hour approved training course and has passed the certification exam. • Every Risk 4 and Risk 5 facilities must have a certified manager during all hours of food preparation. • Any new establishment shall have a certified manager from the initial day of operation or provide documentation of enrollment in an approved course to be completed within three months. • If your certified manager leaves, you have three months to employ another certified manager. Arrangements should be made to enroll in the food certification class before the opening of a new establishment. Classes fill up quickly.
