A Food Manager is an individual responsible for a food establishment and/or directly oversees employees involved in food storage, preparation, display, and service. The job title doesn’t necessarily have to be “manager”. A Certified Food Manager or Certified Food Protection Manager has passed an ANSI-approved exam, demonstrating fundamental knowledge of food safety practices. These certified individuals are responsible for training all employees under their supervision in proper food handling and sanitation procedures, adhering to Chapter 64E-11 of the Florida Administrative Code.
Food service establishments, as defined in section 381.0072, Florida Statutes, must meet manager certification requirements unless exempt. Each establishment must designate, in writing, the food service manager(s) for each location. This includes public and private schools with contracted food service providers, fraternal organizations, mobile food units, caterers requiring a Florida Department of Health Food Sanitation Certificate, and detention facilities. Residential facilities like assisted living facilities, hospices, adult day cares, and in-patient facilities also require this certification.
Certain establishments are exempt from these requirements. These include bars serving only beverages and non-time/temperature control for safety foods, schools with food service operated by school employees, civic organizations, theaters with a Florida Department of Health Food Sanitation Certificate, establishments serving only prepackaged non-time/temperature control for safety food items, and culinary programs serving only instructors and participants.
When serving highly-susceptible populations (immunocompromised individuals, young children, and older adults) or with three or more food employees/volunteers, at least one certified manager must be present during food handling activities. Establishments serving the general population with two or fewer employees/volunteers need a designated certified manager responsible for all operational periods, but their constant presence isn’t mandatory.
To become a Certified Food Manager, individuals must pass an exam administered by an approved provider. Contact an approved test provider for exam schedules, costs, training materials, and prep courses. While a preparation course isn’t mandatory, providers offer helpful resources. The provider issues a five-year certificate upon successful completion, requiring re-certification through testing afterward.
Most establishments require more than one certified food manager. Only establishments not serving highly-susceptible populations and with two or fewer food workers/volunteers can operate with one designated certified manager. If a certified food manager leaves, rendering the establishment non-compliant, there’s a 30-day period to regain compliance.
