A food manager is a person who is responsible for the food establishment and/or has direct authority, control, or supervision over employees who engage in the storage, preparation, display, or service of foods. They are not required to have the job title of manager.
A certified food manager or certified food protection manager is one who has passed a written certification exam, which has been approved by the American National Standards Institute (ANSI) National Accreditation Board (ANAB), which demonstrates a basic knowledge of food protection practices.
Becoming a Certified Food Manager
The American National Standards Institute National Accreditation Board (ANAB) Conference for Food Protection (CFP) provides a listing of all accredited food manager certification providers. This listing automatically updates as new providers are added or removed. Because these providers offer examinations for other food-related programs, make sure you request the Florida Department of Health, Food Manager Certification test information.
Contact the approved testing provider DIRECTLY for date, times, and locations for exams, training materials, scheduling a preparation course, or concerning lost certificates/cards.
Food Service Establishments
It is the responsibility of the certified manager, or person in charge, to train or ensure the training of all employees under their supervision and control who engage in the storage, preparation, or serving of food, in addition to the cleaning of equipment, utensils, or food contact and non-food contact surfaces. They must do so in accordance with acceptable sanitary practices as described in Chapter 64E-11, Florida Administrative Code.
Food service establishments as defined in section 381.0072, Florida Statutes, are required to meet manager certification requirements, unless otherwise exempted.
All establishments required to have a certified food manager shall designate, in writing, the food service manager or managers for each location. The establishments include, but are not limited to:
- Public and private schools using a contracted food service provider (e.g. food workers not employed by the school)
- Fraternal organizations
- Mobile food units and caterers that are required to maintain a Florida Department of Health Food Sanitation Certificate
- Detention facilities
The following residential facilities are required to maintain a Florida Department of Health Food Sanitation Certificate, but not limited to:
- Assisted living facilities
- Hospices
- Adult day cares
- Intermediate care facility for the developmentally disabled (ICFDD)
- Prescribed pediatric extended care (PPEC)
- Crisis stabilization units
- In-patient drug, alcohol, and mental health facilities
Highly-Susceptible Populations
When is a certified food manager required to be present and facilities serving highly-susceptible populations:
- Highly-susceptible populations are individuals who (more likely than other people in the general population) may experience foodborne disease because they are immunocompromised, children preschool through elementary school, and older adults.
- Establishments that serve highly-susceptible populations or establishments having three or more food employees/volunteers at one time engaged in the storage, preparation or service of food, must have at least one certified manager present at all times when these activities are taking place.
All other establishments (general populations with two or less employees/volunteers) must have a certified manager or managers responsible for all periods of operation, but the manager or managers need not be present at all times.
Exemptions
The following types of food service establishments ARE EXEMPT from Florida Department of Health manager certification requirements:
- Bars and lounges, serving beverages only and non-time/temperature control foods like chips
- Public and private schools, provided that the food service is operated by school employees
- Civic organizations
- Theaters that are required to maintain a Florida Department of Health Food Sanitation Certificate
- Food service establishments that limit their food service operation to non-time/temperature control for safety prepackaged food items
- Culinary arts and similar food programs, which do not offer, sale, or serve food beyond the program’s instructors and direct participants
Certified Food Manager Resigns or Terminated
When a food service establishment’s certified food manager ceases their employment and renders the establishment “out of compliance” with food manager certification requirements, the establishment has 30 days to come into compliance.