What is a Food Manager Certification?
A Food Manager Certification, also known as Food Protection Manager Certification, is a credential that demonstrates an individual has completed approved food safety training and passed a nationally recognized exam. In Florida, at least one certified food manager must be on staff at every food service establishment.
This certification ensures that food service managers understand proper food handling, storage, preparation, and service procedures to prevent foodborne illness and maintain public health standards.
Who Needs Food Manager Certification?
- Restaurant managers and supervisors
- Food service directors and operators
- Kitchen managers and head chefs
- Catering company managers
- Food truck operators and owners
- Institutional food service managers (schools, hospitals)
- Grocery store prepared food department managers
- Anyone in a supervisory role in food service
Florida Food Manager Certification Requirements
To obtain certification in Florida, you must:
- Be at least 18 years old
- Complete a food safety training course from an approved provider
- Pass an accredited food safety certification exam
- Achieve a minimum passing score (typically 75% or higher)
- Receive certification from an ANSI-accredited program
- Maintain valid certification while working in food service
Approved Certification Programs
Florida recognizes several ANSI-accredited certification programs:
ServSafe
Most popular program, offered by the National Restaurant Association. Comprehensive training and nationally recognized.
Prometric
Offers in-person testing at locations nationwide with immediate digital certificates.
National Registry
Provides online and in-person options with flexible scheduling and quick results.
360training
Fully online training and examination with instant certification upon passing.
Exam Content Areas
The Food Manager Exam covers essential food safety topics:
- Foodborne Illness: Causes, prevention, and identification of foodborne pathogens
- Personal Hygiene: Handwashing, employee health, and hygiene practices
- Cross-Contamination: Preventing contamination between raw and ready-to-eat foods
- Time and Temperature: Safe cooking, cooling, and holding temperatures
- Cleaning and Sanitizing: Proper procedures for equipment and surfaces
- Food Storage: Proper storage methods, FIFO, and shelf life
- Facility Design: Layout, equipment, and utilities requirements
- HACCP Principles: Hazard Analysis and Critical Control Points
Exam Format
- Question Types: Multiple choice questions
- Number of Questions: Typically 80-90 questions
- Time Limit: Usually 2 hours
- Passing Score: Generally 75% or higher
- Available in: English and Spanish (sometimes other languages)
- Format: Paper-based or computer-based testing
- Retake Policy: Can retake if failed, additional fees apply
Certification Validity and Renewal
- Certifications are valid for 5 years from date of passing
- Must be renewed before expiration date
- Renewal requires retaking the exam or completing approved continuing education
- Certificate must be available for inspection at all times
- DBPR may verify certification during inspections
Why Certification Matters
- Legal Requirement: Required by Florida law for all food service establishments
- Public Health: Protects customers from foodborne illness
- Reduced Risk: Lower liability and fewer health violations
- Career Advancement: Essential credential for food service management
- Professional Credibility: Demonstrates expertise and commitment to safety
- Better Operations: Improved food safety practices throughout establishment
Our Food Manager Exam Services
We help you succeed on your certification exam:
- Guidance on choosing the right certification program
- Registration assistance with approved providers
- Study materials and practice tests
- One-on-one tutoring and exam preparation
- Flexible scheduling for training and testing
- English and Spanish language support
- Group training options for multiple employees
- Renewal reminders and recertification assistance
- Verification services for employment purposes