In the food service industry, safety and hygiene are paramount. Ensuring these standards are met often comes down to proper training and certification of personnel, particularly food managers. A Food Manager License, more accurately known as a Food Manager Certification, is a crucial credential for professionals overseeing food handling and preparation. This article will delve into what a Food Manager Certification entails, who needs it, and how to obtain it, focusing on providing comprehensive information for those in the food industry.
Who is a Food Manager? Understanding the Role and Certification
A Food Manager is defined as an individual who is responsible for a food establishment’s operations, with authority and oversight over employees involved in food storage, preparation, display, or service. This role isn’t limited to those with the title “manager”; it encompasses anyone in a supervisory position impacting food safety.
To become a Certified Food Manager, individuals must pass an ANSI National Accreditation Board (ANAB) approved examination. This certification demonstrates they possess the fundamental knowledge of food protection practices necessary to ensure food safety within their establishment. These practices are often based on established food safety guidelines and regulations like Chapter 64E-11, Florida Administrative Code.
The responsibility of a Certified Food Manager extends beyond personal knowledge. They are tasked with training and ensuring all employees under their supervision are well-versed in safe food handling practices, proper equipment cleaning, and maintaining sanitary conditions as outlined in relevant health codes.
Do You Need a Food Manager Certification? Establishment Requirements
Many food service establishments are mandated to have certified food managers to comply with health regulations. These establishments, as defined under section 381.0072, Florida Statutes, include a broad spectrum of operations unless specifically exempted. It’s essential to determine if your food service business falls under these requirements.
Establishments Typically Requiring Certified Food Managers:
- Schools with Contracted Food Service: Public and private schools utilizing external food service providers where food workers are not school employees.
- Fraternal Organizations: Organizations that serve food to their members and guests.
- Mobile Food Units and Caterers: Businesses that require a Florida Department of Health Food Sanitation Certificate.
- Detention Facilities: Facilities that provide food service to inmates or detainees.
- Residential Facilities (requiring a Florida Department of Health Food Sanitation Certificate):
- Assisted living facilities
- Hospices
- Adult day cares
- Intermediate care facilities for the developmentally disabled (ICFDD)
- Prescribed pediatric extended care (PPEC)
- Crisis stabilization units
- In-patient drug, alcohol, and mental health facilities
Exempt Food Service Establishments:
Certain types of establishments are exempt from the Food Manager Certification requirement in Florida. These include:
- Bars and Lounges (Limited Service): Establishments serving only beverages and non-time/temperature control for safety foods like pre-packaged snacks.
- Schools with School Employee Operated Food Service: Public and private schools where food service is managed and operated by school employees.
- Civic Organizations: Organizations that serve food occasionally as part of their activities.
- Theaters: Theaters that are required to maintain a Florida Department of Health Food Sanitation Certificate.
- Establishments Serving Prepackaged, Non-TCS Foods: Food service operations limited to selling only pre-packaged food items that do not require time/temperature control for safety.
- Culinary Arts Programs (Limited Service): Food programs that do not offer, sell, or serve food to the general public, extending only to instructors and direct participants.
Presence Requirements: When Must a Certified Food Manager Be On-Site?
The presence requirement for a certified food manager depends on the type of population served and the size of the food operation.
Serving Highly Susceptible Populations:
Establishments serving highly susceptible populations, such as those who are immunocompromised, preschool children, elementary school children, and older adults, have stricter requirements. If these establishments also have three or more food employees/volunteers engaged in food handling at any given time, a certified food manager must be present at all times during these activities.
Serving General Populations:
For establishments serving the general population and having two or fewer food employees/volunteers involved in food handling, a certified manager or managers must be designated and responsible for all operational periods. However, they are not required to be present at all times.
How to Obtain Your Food Manager Certification
Becoming a Certified Food Manager involves passing an approved certification examination. Here’s how to navigate the process:
1. Contact an Approved Test Provider:
The first step is to contact one of the approved test providers. These providers administer the ANSI-ANAB accredited exams necessary for certification. Inquire about exam dates, times, locations, costs, available training materials, and preparation courses. Ensure you specifically request information for the Florida Department of Health Food Manager Certification test, as providers may offer exams for other programs.
2. Examination and Certification:
Take the certification examination administered by your chosen approved provider. While the Department of Health doesn’t mandate a preparation course, these providers offer study guides and courses that can significantly aid in exam preparation.
3. Certification Issuance and Validity:
Upon successfully passing the exam, the test provider will issue your Food Manager Certification. This certification is valid for five years from the date of issuance.
4. Recertification:
To maintain continuous certification, recertification through examination is required every five years.
5. Designation of Managers:
All establishments requiring certification must formally designate their certified food service manager(s) in writing for each location.
Managing Multiple Certified Food Managers and Manager Turnover
Requirement for More Than One Certified Manager:
While some smaller establishments may only require one certified manager, most operations will necessitate multiple certified individuals to ensure continuous coverage, especially considering varying shifts and potential absences. Establishments with more than two food workers, even if not serving highly susceptible populations, should consider having multiple certified managers.
Handling Manager Resignation or Termination:
If a certified food manager leaves an establishment, rendering it non-compliant with certification requirements, the establishment is granted a 30-day grace period to regain compliance. This necessitates promptly arranging for another employee to become certified or hiring a new certified food manager.
Conclusion: Prioritizing Food Safety with Certified Management
The Food Manager Certification is not merely a license; it’s a commitment to upholding the highest standards of food safety and public health. By ensuring that your food establishment is managed by certified professionals, you contribute to a safer dining experience for everyone and maintain compliance with health regulations. Contact an approved testing provider today to begin the process of obtaining or renewing your Food Manager Certification and reinforcing your dedication to food safety excellence.
