ADVISORY BULLETIN
- Who must be certified as a food protection manager?
All restaurants, grocery stores, convenience markets, delicatessens, "hot trucks",
refreshment stands, and commissaries that prepare or serve unpackaged food must have
an owner or have an employee who has passed one of the recognized examinations.
- My local environmental health agency already requires me to have a certified food protection manager. Do I have to take another test?
Any person who is currently certified in the counties of San Diego, Los Angeles, San
Joaquin, or Riverside need not be re-certified until their current certification
expires, or January 1, 2003 if their current certificate has no expiration date.
- I have already passed a food protection manager's examination that is approved as a test provider. Do I have to take the test again?
Any person who is currently certified as a food protection manager as a result of
having passed an approved examination need not be re-certified until their current
certification expires, or January 1, 2003 if their current certificate has no
expiration date.
- I am certified as a food protection manager in another state. Do I have to become certified in California as well?
Any person who has been certified as a food protection manager in another state, and
who has passed one of the approved examinations, need not be re-certified until their
current certification expires, or January 1, 2003 if their current certificate has no
expiration date.
- Am I required to attend training to take the test?
If you have received training in food protection and food handling or have a culinary
background, specific training hours or courses are not required before taking a
certification examination. However, many will want training in order to prepare for
the test.
- My business has several permits from the health department for the deli, meat department, and café. Do I have to have a certified food protection manager for each permit?
If all food facilities at the location are under the same ownership, at least one
certified food protection manager is required for all operations under permit at the
same location. If separate operations are under different ownership, each one must
have their own certified person.
- Training and testing is provided to managers and employees by corporate management. Do I have to take another test as well?
If your company training utilizes one of the approved and recognized tests and
provides certificates, no additional testing is required outside of employment.
- Do I need to have a certified employee before I open my business?
The law provides that you have 60 days to ensure that you have a certified food
protection manager when you start a business, change ownership, or no longer have a
certified employee.
If you have any other questions, please contact the Certified Food Handler Program at (626) 430-5320.
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