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Last Updated: November 2023

State Requirements

While the ANSI National Accreditation Board (ANAB) has accredited Trust20's Food Handler Certificate Training, Food Allergy Certificate Training, Food Manager Training, and the Food Protection Manager Certification, the requirements for food safety training and certification may vary by your role and/or location.

This comprehensive guide includes a summary of the regulations for food handler training, allergen awareness training, and food manager training in all 50 states and the District of Columbia.

Review your state's information below by selecting it from the dropdown or clicking on the map. If you have any concerns, please contact your local authority before making your purchase.

Alabama

Arizona

Colorado

Florida

Hawaii

Idaho

Illinois

Washington D.C.

Kansas

Kentucky

Louisiana

Massachusetts

Minnesota

Missouri

Nevada

New Jersey

New York

North Dakota

Oregon

Pennsylvania

Rhode Island

South Dakota

Utah

Alaska

Arkansas

California

Connecticut

Delaware

Georgia

Indiana

Iowa

Maine

Maryland

Michigan

Mississippi

Montana

Nebraska

New Hampshire

New Mexico

North Carolina

Ohio

Oklahoma

South Carolina

Tennessee

Texas

Vermont

Virginia

West Virginia

Wisconsin

Wyoming

Training + Certification Requirements

FOOD HANDLER

  • The State of Alabama does not require individuals working in a food establishment to earn food handler certificates or cards. However, Jefferson County and Mobile County do require food handler cards. Contact your employer or health department to confirm your local requirements. 

FOOD HANDLER

  • The State of Arizona does not require individuals working in a food establishment to earn food handler certificates or cards, but certain counties have other requirements. Confirm your local requirements with your health department or employer.

FOOD HANDLER

  • The State of Colorado does not require individuals working in a food establishment to earn food handler certificates or cards, but food handler training is recommended.

    The Colorado Cottage Foods Act requires producers to complete a food safety training course before starting a cottage foods business. There are three options to choose from: (1) Complete Food Safety Training for Colorado Cottage Food Producers. (2) Obtain a Food Handler's Card. (3) Attend a food safety training course offered by your local public health agency.

FOOD HANDLER

  • The State of Florida Department of Business and Professional Regulation requires all food service employees to be trained on proper food handling and hygiene practices every three years. Only division-approved training programs are accepted as meeting the training requirement. Trust20's Food Handler Certificate Training is not a division-approved training program.

FOOD HANDLER

  • The State of Hawaii requires at least one employee present during all hours of operation to have a food handler certificate. This may be fulfilled through a course from the Department of Health or an ANAB-accredited course.

FOOD HANDLER

  • The State of Idaho does not require individuals working in a food establishment to earn food handler certificates or cards.

FOOD HANDLER

  • The State of Illinois Department of Health and the Food Handling Regulation Enforcement Act require all food handlers employed by a restaurant in the State of Illinois to receive ANAB-accredited food handler training within 30 days of employment. The law defines a food handler as someone working with unpackaged food, food equipment or utensils, or food-contact surfaces.

    Trust20’s ANAB-accredited Food Handler Certificate Training meets Illinois’ requirements set forth by the State of Illinois.

FOOD HANDLER

  • Food handler certificates are not required in Washington, D.C.

FOOD HANDLER

  • Food handler certificates are not required in the State of Kansas, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Kentucky, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Louisiana, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Massachusetts, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Minnesota, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Missouri. However, many counties require employees who handle food to have a food handler certificate earned through their health department.

FOOD HANDLER

  • Food handler certificates are not required by the State of Nevada. However, all food workers in Las Vegas and Clark County, Nevada, are required to receive a county-approved food handler safety card.

FOOD HANDLER

  • Food handler certificates are not required by the State of New Jersey. However, some counties require employees to earn certificates through their local health department.

FOOD HANDLER

  • Food handler certificates are not required in the State of New York, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of North Dakota, but your local health department may have other requirements.

FOOD HANDLER

  • The Oregon Administrative Rules require that all food handlers obtain a certificate of completion within 30 days after the date of hire from a provider approved by the Oregon Health AuthorityTrust20 is not an approved provider of food handler training in Oregon.

FOOD HANDLER

  • Food handler certificates are not required in the State of Pennsylvania, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Rhode Island, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of South Dakota, but your local health department may have other requirements.

FOOD HANDLER

  • The State of Utah’s Administrative Rules and Health Code require food employees to be trained in food safety and hold a valid food handler's permit issued by a local health department. In order to receive the permit from the local health department, a food handler applicant must take a course offered by an approved food handler training provider, pass the exam, and receive a certificate from the training provider that they have taken the course and successfully passed the exam. The local health department will not issue a food handler permit without receiving documentation of this certificate.

    Trust20's Food Handler Certificate Training is not approved by Utah’s Department of Health.

FOOD HANDLER

  • Alaska's State Legislature Code 18 AAC 31.330 requires employees at food establishments to obtain a Food Worker Card within 30 days after beginning work. Learners must successfully complete an exam conducted by the State of Alaska to meet their requirements. 

    Trust20’s Food Handler Certificate Training does not meet Alaska’s requirements.

FOOD HANDLER

  • The State of Arkansas does not require individuals working in a food establishment to earn food handler certificates or cards. Confirm your local requirements with your health department or employer.

FOOD HANDLER

  • The California Health and Safety Code (HSC) requires food handlers to obtain a food handler card within 30 days after the date of hire from an American National Standards Institute (ANAB) accredited training provider that meets ASTM International E2659-09 Standard Practice for Certificate Program and meets the additional requirements of Section 113948 of the HSC.

    Trust20’s Food Handler CertificateTraining and Assessment does not meet the requirements for receiving a food handler card in California.

FOOD HANDLER

  • The State of Connecticut's Department of Consumer Protection does not require individuals working in a food establishment to earn food handler certificates or cards. However, cottage food operators must apply for an approved food handler course from an approved testing organization. Trust20’s Food Handler Certificate Training does not meet Connecticut’s training requirements for cottage food operators.

FOOD HANDLER

  • The State of Delaware does not require individuals working in a food establishment to earn food handler certificates or cards.

FOOD HANDLER

  • The State of Georgia does not require individuals working in a food establishment to earn food handler certificates or cards.

FOOD HANDLER

  • Food handler certificates are not required in the State of Indiana, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Iowa, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Maine, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Maryland, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Michigan, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Mississippi, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Montana, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Nebraska, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of New Hampshire, but your local health department may have other requirements.

FOOD HANDLER

  • The State of New Mexico 2019 Food Code requires food employees within 30 days of employment to demonstrate their knowledge of safe food handling practices by passing a test from an ANAB/ASTM E2659-09 accredited food handler training certificate program and possessing a valid food handler card. Your local health department or employer may have other requirements.

    Trust20’s Food Handler Certificate Training meets the requirements for food handler training in New Mexico.

FOOD HANDLER

  • Food handler certificates are not required in the State of New Carolina, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Ohio, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Oklahoma, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of South Carolina, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Tennessee, but your local health department may have other requirements.

FOOD HANDLER

  • The State of Texas Department of State Health Services requires that many food service employees complete an ANAB-accredited food handler training course within 30 days of employment. Trust20's Food Handler Certificate Training is ANAB-accredited and meets the requirements for food handler training in Texas.

FOOD HANDLER

  • Food handler certificates are not required in the State of Vermont, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Virginia, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler cards are handled at the local level in West Virginia. Most counties require county-issued cards, but some counties may accept ANAB-accredited certificates.

FOOD HANDLER

  • Food handler certificates are not required in the State of Wisconsin, but your local health department may have other requirements.

FOOD HANDLER

  • Food handler certificates are not required in the State of Wyoming, but your local health department may have other requirements.

FOOD ALLERGY

  • The State of Alabama Food Code states that the person in charge on each shift needs to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. An establishment's Certified Food Protection Manager is responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Alaska. Certain federal requirements and definitions are adopted by reference according to Alaska's State Legislature Code 18 AAC 31.011.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Arizona.

FOOD ALLERGY

  • Food allergen training and certificates are not required in Arkansas. It may be recommended or required at your workplace.

FOOD ALLERGY

  • The State of California Retail Food Code does not require a food allergen certificate; however, food handlers and managers are responsible for knowledge about food allergens in their workplace. Training can assist managers and owners with the knowledge necessary to create and implement their Food Allergy Plan.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Colorado.

FOOD ALLERGY

  • According to the State of Connecticut's General Assembly, as of January 2023, Bill No. 5902 is before the House of Representatives, requiring food allergy awareness in restaurants, but it has yet to pass. An amendment was brought forth in July 2023.

    Connecticut follows the 2017 FDA Food Code, which states that the person in charge on each shift must demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. A food establishment's Certified Food Protection Manager is responsible for ensuring employees are properly trained in food safety and allergy awareness as related to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Delaware; however, the person in charge on each shift needs to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. The food establishment's Certified Food Protection Manager is also responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

FOOD ALLERGY

  • The State of Georgia's Food Service Rules and Regulations (Chapter 511-6-1), revised on February 24, 2023, requires the person in charge on each shift to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. A food establishment's Certified Food Protection Manager is responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • The State of Hawaii Administrative Rules state that employees must be "properly trained in food safety, including food allergy awareness as it relates to their assigned duties." (Administrative Rules, Food Safety Code 11-50-20 c12). A food establishment's supervisor is responsible for ensuring all employees are trained in safe food handling and allergies.

FOOD ALLERGY

  • The State of Idaho Food Code states that the person in charge on each shift needs to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. A food establishment's Certified Food Protection Manager is responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Unless otherwise provided, all certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every three years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). There is no limit to how many times an employee may take the training (Food Handling Regulation Enforcement Act).

    Trust20’s Food Allergy Certificate Training is ANAB-accredited and meets the requirements for allergen awareness training in Illinois.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Indiana.

FOOD ALLERGY

  • The State of Iowa follows the 2017 FDA Food Code, which states that the person in charge on each shift needs to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. A food establishment's Certified Food Protection Manager is responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Kansas; however, the Kansas Food Code requires that a food protection manager be able to identify foods with major food allergens.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Kentucky. A food establishment's person in charge is responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Louisiana.

FOOD ALLERGY

  • The Maine Food Code states that the person in charge on each shift must demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual with an allergic reaction. A food establishment's person in charge must properly train employees in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Maryland. However, the Department of Health and Mental Hygiene (Subtitle 15 Food) requires a food establishment to prominently display a poster relating to food allergy awareness that includes information regarding the risk of an allergic reaction in the staff area of the food establishment.

FOOD ALLERGY

  • The General Laws of Massachusetts require food establishments to (1) prominently display in the staff area a poster approved by the department relative to food allergy awareness. The poster shall include, but not be limited to, information regarding the risk of an allergic reaction and shall be developed by the department in consultation with the Massachusetts Restaurant Association and the Food Allergy & Anaphylaxis Network; and (2) include on all menus a notice to customers of the customer's obligation to inform the server about any food allergies.

    A person in charge and certified food protection manager, as those terms are used in the state sanitary code for food establishments, to obtain certification shall view, as part of an otherwise approved food protection manager course, a video concerning food allergies. The department shall approve the video in collaboration with the Massachusetts Restaurant Association and the Food Allergy & Anaphylaxis Network.

    Some jurisdictions require Certified Food Protection Managers to receive allergen awareness training, but only two vendors (Berkshire Area Health Education Center and the Massachusetts Restaurant Association) offer training approved by the Massachusetts Department of Public Health.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Michigan.

    Between January 2017 and December 2020, the Michigan Legislature required certified food safety managers to have completed a food safety training program containing an allergen awareness component. Establishments were also required to prominently display a poster relating to food allergy awareness that includes information regarding the risk of an allergic reaction.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Minnesota. However, the Minnesota Food Code requires a person in charge to ensure employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Mississippi. However, Mississippi adheres to the 2022 FDA Food Code, which requires the person in charge to ensure that employees are properly trained in food safety, including food allergy awareness, related to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms a major food allergen could cause in a sensitive individual with an allergic reaction.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Missouri.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Montana.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Nebraska. However, the Nebraska Food Code (which follows the 2017 FDA Food Code) states that the person in charge on each shift needs to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. The Certified Food Protection Manager on staff is also responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Nevada.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in North Carolina. However, the North Carolina Food Manual Code (which follows the 2017 FDA Food Code) states that the person in charge on each shift needs to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. The Certified Food Protection Manager on staff is also responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in New Jersey. However, New Jersey Public Law 2005, c.026 (A303 ACS 2R) mandated the development of a fact sheet and public information campaign to help restaurateurs and state residents prevent triggering food allergy reactions. Rutgers University, the New Jersey Department of Health and Senior Services, and the New Jersey Restaurant Association collaborated to develop the fact sheet and public information campaign.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in New Mexico.

FOOD ALLERGY

FOOD ALLERGY

  • North Carolina follows 2009 FDA Food Code which states that the person-in-charge is responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

    While formal allergen training and certificates are not required in North Carolina, Trust20's nationally accredited Allergy Awareness Certificate provides the foodservice industry with essential online training to meet the needs of diners with food allergies, intolerances, and preferences with confidence and can help managers ensure employees are properly trained.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in North Dakota. However, North Dakota follows a modified 2013 FDA Food Code, which requires the person in charge on each shift to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction and ensure employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Ohio. However, the Ohio Food Code requires the person in charge to be able to identify major food allergens, including milk, egg, fish, tree nuts, wheat, peanuts, and soybeans, and ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Oklahoma.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Oregon. However, Oregon's Food Safety Program requires that the person in charge be able to describe the eight major food allergens and the symptoms a major food allergen could cause in a sensitive individual with an allergic reaction.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Pennsylvania. However, Pennsylvania follows the 2022 FDA Food Code, which states that the person in charge on each shift needs to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. The Certified Food Protection Manager on staff is also responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen certificates are not required in Rhode Island. However, food establishments are required to train their staff on allergy awareness.

    The Rhode Island Department of Health (under 23-20.12-2 of the General Assembly laws) also has a food allergy awareness program that requires that all food-service establishments: (1) Have prominently displayed a poster approved by the RIDOH director relative to food allergy awareness in the staff area. (2) Include on all menus a notice to customers of the customer’s obligation to inform the server about any food allergies. (3) Designate a manager who shall be knowledgeable with regard to the relevant issues concerning food allergies as they relate to food preparation.

FOOD ALLERGY

  • The South Carolina Department of Health, which adopts much of the 2017 FDA Food Code, requires the person-in-charge on each shift to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. The food establishment's Certified Food Protection Manager is also responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in South Dakota.

FOOD ALLERGY

  • The State of Tennessee's Food Rules require that the person in charge be able to describe foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. The food establishment's Certified Food Protection Manager is also responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Texas. However, the Texas Health and Safety Code requires state-approved examination for issuance or renewal of a food manager certificate to test an applicant on the food allergen awareness information described by Section 437.027(b).

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Utah.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Vermont.

FOOD ALLERGY

FOOD ALLERGY

  • Formal allergen training and certificates are not required in West Virginia. However, the West Virginia Food Service Establishment Regulations, which are based on the 2013 FDA Food Code, require the person in charge on each shift to demonstrate allergen awareness by describing foods identified as major food allergens, the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction, and ensure employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Wisconsin. However, the Wisconsin Food Code states that the person in charge on each shift needs to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. The food establishment's Certified Food Protection Manager is also responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

  • Formal allergen training and certificates are not required in Wyoming. However, the Wyoming Food Code states that the person in charge on each shift needs to be able to demonstrate allergen awareness by describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. The food establishment's Certified Food Protection Manager is also responsible for ensuring employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

FOOD ALLERGY

FOOD MANAGER

  • According to the Connecticut Department of Public Health, General Statutes 19a-36a through 19a-36o, each class two food establishment, class three food establishment, and class four food establishment shall employ a certified food protection manager.

    No person shall serve as a certified food protection manager unless such person has satisfactorily passed a test as part of a food protection manager certification program that is evaluated and approved by an accrediting agency recognized by the Conference for Food Protection as conforming to its standards for accreditation of food protection manager certification programs. 

    A certified food inspector shall verify that the food protection manager is certified upon inspection of the food establishment.

    Connecticut does recognize ANAB-CFP certification, but all online providers must be approved by the state. Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for food manager certification in Connecticut.



FOOD MANAGER

  • According to the Florida Administrative Code, All Retail Food Establishments shall have a certified food protection manager that is certified by a food protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs.

    According to the Florida Department of Health, to become a certified food manager in compliance with Department of Health requirements, individuals must successfully pass a certification examination administered by any approved Manager Certification Test Provider.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for food manager certification in Florida.

FOOD MANAGER

  • According to Georgia's Food Service Rules and Regulations, Chapter 511-6-1, revised on February 24, 2023, food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the foodservice establishment during all hours of operation as specified within paragraph (d) of this subsection.

    At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

    Three operations are an exception and do not require a CFSM:

    • Mobile food service unit that does not process foods;
    • Food service establishments that serve non-time/temperature control for safety food that requires limited preparation, or those time/temperature control for safety foods which have been previously prepared in a permitted food service establishment; and
    • Temporary food service establishments in accordance with DPH Rule 511-6-1-.08(2)(a).

    The Georgia Department of Agriculture maintains a list of accredited providers, and Trust20's ANAB-CFP accredited Certified Food Protection Manager Exam was added to this list in 2023.

FOOD MANAGER

  • Illinois's Food Handling Regulation Enforcement Act states that beginning January 1, 2018, any individual who has completed a minimum of eight hours of Department-approved training for food service sanitation manager certification, inclusive of the examination, and received a passing score on the examination set by the certification exam provider accredited under standards developed and adopted by the Conference for Food Protection or its successor organization, shall be considered to be a certified food service sanitation manager. A passing score on an exam is not sufficient to meet training hours without the completion of a course.

    For purposes of food service sanitation manager certification, the Department shall accept only training approved by the Department and certification exams accredited under standards developed and adopted by the Conference for Food Protection or its successor.

    Please Note: the City of Chicago Chicago Department of Public Health has its' own Food Service Sanitation Certificate. Anyone who has earned an ANAB-accredited CFPM certification can apply for reciprocity to the city by submitting their nationally accredited certificate and training hours verification form and fee to the City of Chicago.


    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Illinois. Our ANAB-accredited Food Manager Training also meets the requirements for training in Illinois.

    We are also an approved provider for training and certification exams in the City of Chicago. Once you have completed your training, passed the exam, and earned your Certified Food Protection Manager credentials through Trust20, you will need to fill out and submit THIS FORM, along with the required documents.

    Learn more about the process on the Kennedy-King College website.

FOOD MANAGER

  • The Kentucky Food Establishment Act and State Retail Food Code, which governs food regulations across the commonwealth, reflect the 2013 FDA Food Code with a revision.

    Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules and regulations.

    The person in charge shall demonstrate this knowledge by being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or a local health department class that addresses the food safety issues described in 2-102.11(C) of the 2013 FDA Food Code (Kentucky Food Code).

    Many counties offer their own training programs, but Trust20's training is listed as an approved substitute.

    Learn more about Kentucky's requirements on our blog.

    Trust20's food manager products are ANAB-accredited.

FOOD MANAGER

  • According to Maryland's Department of Health and Mental Hygiene Subtitle 15 Food, Maryland does not have statewide guidelines on certification requirements for personnel. 

    Baltimore City, Baltimore County, Howard County, Montgomery County, and Prince George’s County have their own requirements for certification. Please check your city and/or county guidelines for more information.

    As an ANAB-accredited provider, Trust20's products are approved for use by the counties listed above.

FOOD MANAGER

  • According to the Minnesota Food Code 4626.0033, a food establishment licensee shall employ a certified food protection manager (CFPM) for each establishment, including a food establishment that reheats ready-to-eat TCS foods for hot holding, except:

    1. where the method of food preparation meets the definition of a low-risk food establishment in Minnesota Statutes, section 157.20;
    2. where the food establishment is licensed as a special event food stand;
    3. where the establishment operates as a retail food vehicle, portable structure, or cart as defined in part 4626.0020, subpart 73, or
    4. where food preparation activities are solely limited to one or more of the following:
    5. preparing or packaging non-TCS foods that are made from ingredients that are not TCS;
    6. processing raw meat, poultry, fish, or game animals intended for cooking by the consumer; or
    7. heating or serving precooked hot dog or sausage products, popcorn, nachos, pretzels, or frozen pizza.

    If you are applying for Minnesota CFPM for the first time, you need to complete an initial training course and provide proof that you have passed an approved exam within six months of taking the exam. Minnesota requires at least four hours of training for certificate renewal, which must be done every three years.

    Trust20's Certified Food Protection Manager Exam and Food Manager Training are approved by Minnesota and can be found on their list of approved providers.

FOOD MANAGER

  • The Missouri Food Code does not require training or a certified manager, however, the person in charge must be capable of demonstrating knowledge about foodborne disease prevention, Hazard Analysis and Critical Control Point (HACCP) principles, food code requirements, and train and monitor staff. Some counties may have additional requirements.

    Adair County requires the “Person in Charge” or "Manager" at restaurants, delis, caterers, mobile food units, along with basic taverns and convenience stores with limited food service, and retail stores with unpackaged potentially hazardous foods to have successfully completed a nationally accredited food sanitation course.

    Trust20's Food Manager Training is approved by Adair County.

FOOD MANAGER

  • According to the Nevada Food Code, the person in charge shall be a certified food protection manager who has shown proficiency in the required information by completing a food safety training and passing a test that is part of an accredited program. Low-risk food establishments do not require a CFPM.

    "Low-risk" is defined as a food establishment, including, without limitation, most convenience stores, food establishments that prepare, serve, or sell only prepackaged, non-potentially hazardous foods (non-time/temperature control for safety foods), and food establishments that heat only commercially processed, potentially hazardous foods (time/temperature control for safety foods) for hot holding.

    A low-risk food establishment: (1) does not include a food establishment where the cooling of potentially hazardous foods (time/temperature control for safety foods) takes place; and (2) may include, upon evaluation by the health authority, a food establishment that would otherwise be involved in more complex food preparation but has shown by way of historical documentation to have achieved active managerial control of risk factors for foodborne illness related to the food establishment.

    Nevada only accepts ANAB-accredited certified food protection manager training courses. Trust20's products are ANAB-accredited, and we have submitted a request to be added to Nevada's list of providers.

FOOD MANAGER

  • According to the New Hampshire Department of Health and the 2017 FDA Food Code, the Person in Charge (PIC) must be a Certified Food Protection Manager (CFPM).

    To obtain certification as a food protection manager, a person must pass a food safety certification examination and be issued a certificate from one of the accredited certification organizations or by a program developed by one of these organizations, recognized by the Conference for Food Protection (CFP) that is listed on Q5 of the FAQs document.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and can be found on ANAB’s list of accredited providers.

FOOD MANAGER

  • According to the New Jersey Food Code 8:24-2-1(b), by January 2, 2010, at least one person in charge in Risk Type 3 Food Establishments shall be a certified food protection manager. 

    New Jersey requires Certified Food Protection Managers to pass an exam accredited by ANAB (formerly ANSI). Some cities and counties have their own requirements; please check your local jurisdiction before purchasing.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited, and we have submitted a request to be added to New Jersey's list of providers.

FOOD MANAGER

  • The New Mexico Food Safety Bureau requires at least one employee at each permitted food establishment that has supervisory and management responsibility and has authority to direct and control food preparation and service to be a Certified Food Protection Manager from an accredited program.

    The statewide food program does not have jurisdiction in Bernalillo County and Albuquerque, as they have their own food safety programs.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of New Mexico.

FOOD MANAGER

  • According to Article 20-C of the New York Agriculture & Markets Law Section 251-Z-12, every retail food store licensed under this article shall have an individual in a position of management or control assigned to it who has been issued a certificate of completion from an approved food safety education program.

    Individuals who have completed a food safety education program pursuant to this section shall only be assigned to one retail store for the purpose of compliance with this section.

    For purposes of this section, a retail food store shall be defined as an establishment or section of an establishment, licensed pursuant to this article, where food and food products are offered to the consumer and are intended for off-premises consumption.

    Trust20 is not currently one of New York's approved providers.

FOOD MANAGER

  • The Ohio Department of Health oversees a Food Safety Program that requires certain food establishment staff to have either a Person-in-Charge Certification (formerly Level One) or a Manager Certification (formerly Level Two), or both. Providers must be approved by the State of Ohio. Learn more about Ohio's food safety training requirements on our blog.

    Trust20 is an approved provider of Person-In-Charge Certification and Manager Certification in the State of Ohio.

FOOD MANAGER

  • The State of Oregon does not require food manager certification for retail food establishments. However, Oregon Food Sanitation Rules, OAR 333-150-0000, Chapter 2 states that  during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of Food Sanitation Rules.

    The person in charge can demonstrate this knowledge by: (A) Complying with this Code by having no violations of priority items during the current inspection; (B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or a training program approved by the Oregon Health Authority or Oregon Department of Agriculture; or (C) Responding correctly to the inspector's questions as they relate to the specific food operation. 

    The State of Oregon requires online providers to be ANAB-CFP accredited. Trust20 is an ANAB-accredited provider, and we have submitted a request to be added to Oregon's list of providers.

FOOD MANAGER

  • The State of South Dakota's Administrative Rules Chapter 44:02:07:03, requires at least one person in charge in each establishment must be a certified food service manager. Prior to opening, all new food service establishments and mobile food service establishments must have a certified food service manager as the person in charge.

    Upon a change of ownership of a food service establishment or mobile food service establishment, a 90-day grace period from the date the ownership change takes place will be given to implement a certified food service manager as the person in charge. By July 1, 2000, all existing food service establishments and mobile food service establishments must have a certified food service manager as the person in charge. When a certified food service manager leaves an establishment, the establishment has a 90-day grace period to obtain another certified food service manager. Temporary food service establishments are exempt from the food service manager certification requirement.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited, but we are not currently listed among South Dakota's approved providers. But, according to South Dakota's Administrative Rules Chapter 44:02:07:98, the regulatory authority may approve certification from another food service certification course or from another state if documentation and instructional course content is provided which is substantially the same as that of the Educational Foundation of the National Restaurant Association. Contact the Office of Health Protection at 605-773-4945 to request approval for alternative courses before purchasing Trust20’s course.

FOOD MANAGER

  • The Utah State Legislature Code (26B-7-410) requires that foodservice establishments in the state shall be managed by at least one full-time certified food safety manager at each establishment site, who need not be present at the establishment site during all its hours of operation.

    To manage a foodservice establishment as a certified food safety manager, you must submit documentation in the format prescribed by the department to the appropriate local health department indicating a passing score on a department-approved examination.

    Trust20 is not currently an approved provider in the State of Utah.

FOOD MANAGER

  • The Wisconsin Food Code requires an individual who operates a retail food establishment or at least one manager of a retail food establishment to have a certificate that states that the individual or manager has passed an exam from an accredited program on food protection practices. A retail food establishment must post its food protection manager certificate in a conspicuous place on the premises of the retail food establishment.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited, and we are listed as an approved examination provider in the State of Wisconsin.

FOOD MANAGER

  • For Priority Category 3 and 4 establishments the permit holder or their designee shall possess a valid certification from an accredited program or shall have verification of attendance from an accredited program. On or after January 1, 2020, a designated person in charge with a valid certification from an accredited program or verification of attendance from an accredited program shall be present during all hours of operation.

    For multiple permitted establishments within one physical structure and under the same operation ownership, such as multiple departments within one retail grocery store, the permit holder or their designee may be any one person with supervisory authority over any department.

    The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation.

    Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules and regulations.

    The person in charge shall demonstrate this knowledge by being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program (Alabama State Board of Health: Chapter 420-3-22, Chapter 2: Management and Personnel).

    Trust20’s Certified Food Protection Manager Exam is ANAB-CFP accredited and approved by the State of Alabama.

FOOD MANAGER

  • The State of Alaska's State Legislature Code 18 AAC 31.325 requires that an operator of a food establishment shall ensure that at least one full-time certified food protection manager, as specified in 18 AAC 31.325, is employed and present at all times during hours of operation. 

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for food manager certification in Alaska.

FOOD MANAGER

  • The Arizona Department of Health Services 2-102.11 states that a person in charge must be present at the food establishment during all hours of operation. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

    In 2020, the State of Arizona incorporated most of the 2017 FDA Model Food Code into their Food Safety Rules, including the Certified Food Protection Manager Requirement, 2-102.12(A) and (B). 

    Establishments had until January 31, 2022, to comply (State of Arizona Food Safety Rules).

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for food manager certification in Arizona.

FOOD MANAGER

  • According to Arkansas' State Board of Health Rules Pertaining to Retail Establishments, at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

    A person in charge who demonstrates knowledge by being a food protection manager who is certified by a food protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with Subsection 2-102.10(B).

    A retail food establishment that has an employee that is certified by a food protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with Section 2-102.11

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for food manager certification in Arkansas.

FOOD MANAGER

  • According to the California Retail Food Code, food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, except temporary food facilities, shall have an owner or employee who has successfully passed an approved and accredited food safety certification examination as specified in Sections 113947.2 and 113947.3. 

    There shall be at least one food safety certified owner or employee at each food facility. No certified person at a food facility may serve at any other food facility as the person is required to be certified pursuant to this subdivision. The certified owner or employee need not be present at the food facility during all hours of operation.

    Food facilities that are not subject to the requirements above that prepare, handle, or serve non-prepackaged, non-potentially hazardous foods, except temporary food facilities, shall do one of the following:

    • Have an owner or employee who has successfully passed an approved and accredited food safety certification examination as specified in Sections 113947.2 and 113947.3.
      Demonstrate to the enforcement officer that the employees have an adequate knowledge of food safety principles as they relate to the specific operation involved in their assigned duties.
    • Food safety certification required pursuant to Section 113947.1 shall be achieved by successfully passing an examination from an accredited food protection manager certification organization. The certification organization shall be accredited by the American National Standards Institute as meeting the requirements of the Conference for Food Protection's "Standards for Accreditation of Food Protection Manager Certification Programs."

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for food manager certification in California. Always check with your local authority, as some counties have their own requirements.

FOOD MANAGER

  • According to the Colorado Retail Food Establishment Rules and Regulations, At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

    This section does not apply to certain types of food establishments deemed by the regulatory authority to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and extent of food preparation.

FOOD MANAGER

  • According to the 2019 FDA Food Code, which Delaware follows, the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation.

    Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules and regulations.

    The person in charge shall demonstrate this knowledge by being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for food manager certification in Delaware.

FOOD MANAGER

  • According to Hawaii's Administrative Rules, Title 11, Chapter 50 of the Food Safety Code (p. 44), Hawaii requires each establishment to have one employee present during normal hours to have a "food protection certification." The Hawaii Department of Health will accept food handler and food manager trainings and certificates if they have been accredited by ANAB.

    Trust20's Food Manager Training is ANAB-accredited and meets the requirements for the State of Hawaii.

FOOD MANAGER

  • According to the Idaho Food Code (33), Idaho requires all establishments to employ at least one CFPM who has successfully completed one of the nationally accredited food safety examinations.

    The CFPM does not have to be on-site at all times but has supervisory authority to direct and control food preparation activities and supervisory authority to correct food safety violations.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Idaho.

FOOD MANAGER

  • Indiana's IC 16-42-5.2-3.7 requires most establishments to have a Certified Food Protection Manager, formerly called a "Certified Food Handler," to have a certificate that verifies that the individual has passed an accreditation examination given by an accredited testing service recognized by the Conference for Food Protection or an equivalent nationally recognized certification program as determined by the state department of health.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Indiana.

FOOD MANAGER

  • The state of Iowa follows FDA Food Code 2-102.12, which requires that the Person in Charge of a food establishment be a certified food protection manager who has shown proficiency in required information by passing a test that is part of an accredited program.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Iowa.

FOOD MANAGER

  • According to the Kansas Food Code (p. 18), each establishment is required to have a "person in charge" who demonstrates knowledge by being a food protection manager that is certified by a food protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶ 2-102.11(B).

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Kansas.

FOOD MANAGER

  • According to the Louisiana Administrative Code Section XXIII-305, Louisiana requires one person in each establishment to obtain a state-issued "food-safety" certificate.

    To obtain the Louisiana Department of Health (LDH) Food Safety Manager Certificate, applicants must take an ANSI-accredited, eight-hour Food Safety Manager course and pass a proctored exam.

    After receiving their ANSI-accredited certificate, learners must submit an application to the state, which can be found at www.eatsafe.la.gov. Learners must submit a certificate and application to the LDH to obtain their state-issued certificate. LDH will have to verify the program credentials, which may result in a delay in processing.

    Trust20's food manager products are ANAB-accredited and meet the requirements for the State of Louisiana.

FOOD MANAGER

  • According to Maine's 2013 Food Code ¶ 2-102.11(B), Maine requires each establishment to have a Certified Food Protection Manager who must be a Person in Charge who has demonstrated knowledge of the duties and responsibilities of a food protection manager.

    To qualify as a certified food protection manager, a person must attain certification by a program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Maine.

FOOD MANAGER

  • According to Massachusetts' Merged Food Code 2-1010.11(B), each food establishment shall employ at least one person in charge who shall be an on-site manager or supervisor and is at least 18 years of age, and who is a certified food protection manager has shown proficiency of required information through passing a certification examination that is part of an accredited program recognized by the Department of Public Health.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Massachusetts.

FOOD MANAGER

  • Michigan Food Code requires most types of food establishments to employ at least one certified food manager. To be certified, you must pass an ANAB (formerly ANSI)-CFP nationally accredited exam once every five years. It is recommended that you take a course to prepare for your exam.

    Per state-wide variances, certified managers are not required in: (1) Low-risk establishments as defined in the current “MDA Risk-Based Evaluation Schedule” and (2) Michigan Office of Services to the Aging, senior congregate nutrition satellite sites operating in compliance with Michigan Office of Services to the Aging standards, where food is not prepared but only served on-site and prepared in a licensed kitchen that employs a full-time certified manager.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Michigan.

FOOD MANAGER

  • Mississippi enforces the 2022 FDA Food Code, which requires all establishments to have a Certified Food Protection Manager who has passed an exam that is part of an accredited program. According to Additional Mississippi Food Regulations, a person in charge must be present at all hours of operation.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Mississippi.

FOOD MANAGER

  • The State of Montana requires establishments to have a Certified Food Protection Manager on staff within 90 days of issuance of a license or 45 days of losing the previous CFPM. Montana recognizes certification from programs that are ANAB-CFP (formerly ANSI) accredited.

    Temporary food establishments do not require a CFPM if: (i)serving non-TCS (time/temperature control for safety) foods; (ii) serving nonalcoholic or alcoholic beverages with or without beverage ice; (iii) serving commercially pre-cooked, pre-packaged, ready-to-eat,TCS foods, such as hot dogs, sausages, FDA and United States Department of Agriculture (USDA) registered canned food products, frozen pizzas.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Montana.

FOOD MANAGER

  • The Nebraska Food Code and 2017 FDA Food Code require all establishments to have a person in charge who demonstrates knowledge by being a food protection manager that is certified by a food protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶2-102.11(B).

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Nebraska.

FOOD MANAGER

  • The North Carolina Food Manual Code, which has adopted the 2017 FDA Food Code), a person in charge who demonstrates knowledge by being a food protection manager that is certified by a food protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of FOOD Protection Manager Certification Programs is deemed to comply with ¶2-102.11(B).

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of North Carolina.

FOOD MANAGER

  • While the North Dakota Administrative Code has adopted the FDA 2013 Food Code, it specifically excludes the requirement for a Certified Food Protection Manager (although it is recommended that food establishments operating in North Dakota have at least one employee with supervisory or management responsibility with a certification).

    Always check with your local authority, as some jurisdictions have their own requirements.

FOOD MANAGER

  • The Oklahoma Food Code requires that during inspections or upon request, the certified food manager or person-in-charge shall demonstrate to the Department knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the procedures as specified in 310:257-3-2.

    At least one person may be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets this requirement.

    Oklahoma City County and Tulsa County specifically require a person in charge to pass an ANAB-accredited exam (formerly ANSI), and Trust20 is on their list of approved providers.

FOOD MANAGER

  • The Pennsylvania Food Code, which is based on the 2022 FDA Food Code, the person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

    This is also laid out in the Department of Agriculture's Food Employee Certification Act (There are five exemptions to this Act.).

    Completion of any of the ANAB-CFP manager food protection certification programs will serve as a valid food employee certification for your facility.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Pennsylvania.

FOOD MANAGER

  • The State of Rhode Island requires each food establishment where Time Temperature Control for Safety Food (TCS) is prepared to employ at least one (1) full-time, on-site manager certified in food safety who is at least eighteen (18) years of age. Each food establishment where TCS is prepared must have a person in charge on-site during food preparation and serving times. The person in charge must demonstrate knowledge by successfully completing a Center approved food safety certification course. Establishments which employ ten (10) or more full-time equivalent employees directly involved in food preparation shall employ at least two (2) full time, on-site managers certified in food safety.

    Food safety managers must pass a national exam and renew their state certification every five years. The exam may be online, or in another state administered under secured conditions within the past 12 months. If a food safety manager certification is expired for more than six months, they must retake the eight-hour course and pass the exam before you can be re-certified. The Rhode Island Department of Health does not endorse or promote any individual business.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Rhode Island.

FOOD MANAGER

  • The South Carolina Department of Health, which adopts much of the 2017 FDA Food Code, requires each food establishment to have at least one employee that has supervisory and management responsibility, the authority to direct and control food preparation and service, the ability to enforce employee health policies, and a frequent presence at the facility shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. 

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of South Carolina.

FOOD MANAGER

  • The Tennessee Department of Health's Food Safety Rules require establishments to employ one person in charge who can demonstrate knowledge of food safety. They can either show proficiency of food protection information through passing a test that is part of a certification program evaluated and listed by an accrediting agency recognized by the Conference for Food Protection as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs; or can respond correctly to food protection questions related to the specific food operation.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and is an accepted way for the person in charge to meet the requirements for demonstration of knowledge in the State of Tennessee.

FOOD MANAGER

  • The Texas Administrative Code (§228.31) requires at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service to be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Food establishments are required to display the credentials in a location that is conspicuous to consumers.

    You must pass a Department of State Health Services (DSHS), or ANAB-CFP (formerly ANSI-CFP) approved food manager certification examination to obtain food manager certification in Texas.

    Trust20’s Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Texas.

FOOD MANAGER

  • The Vermont Health Regulations for Food Service Establishments requires a designated person in charge to be present at the food establishment during all hours of operation. 

    During inspections and upon request, the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these regulations.

    The person in charge may demonstrate this knowledge by compliance with these regulations, by being a certified food protection manager who has shown proficiency in the required information through passing a test that is part of an accredited program, or by responding correctly to the inspector's questions as they relate to the specific food operation.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Vermont.

FOOD MANAGER

  • The Virginia Administrative Code (12VAC5-421-55) requires at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service to be a certified food protection manager, demonstrating proficiency of required knowledge and information through passing a test that is part of an accredited program.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and meets the requirements for the State of Virginia.

FOOD MANAGER

  • The West Virginia Food Establishments Rule (64 CSR 17), which adopts the 2013 FDA Food Code, requires each establishment to employ a Certified Food Protection Manager who has passed an accredited exam. The West Virginia Department of Health recommends checking with your local health department to see if they will accept an online food manager program.

FOOD MANAGER

  • The Wyoming Food Code requires the person in charge of a food establishment to be able to demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the HACCP principles, if applicable, and the requirements of the Food Code.

    The person in charge shall demonstrate this knowledge by compliance with this Rule, by responding correctly to the inspectors’ questions as they relate to the specific establishment or processing plant, or by voluntarily being a certified food protection manager who has shown proficiency in required information through passing a test that is part of an accredited program.

    Teton County, Casper/Natrona, and Laramie require foodservice establishments to have at least one CFPM. Check with your local authority to verify your requirements.

    Trust20's Certified Food Protection Manager Exam is ANAB-CFP accredited and can help meet the demonstration of knowledge requirement for the State of Wyoming.

FOOD MANAGER

FOOD MANAGER

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