Division of Hotels and Restaurants

Florida Statute 509.039 requires certification of all food service managers who are responsible for the storage preparation, display, or serving of foods to the public.  All managers employed by a food service establishment must have passed a certified manager’s exam and have a certificate attesting thereof.  The certificate shall be valid for five years.

Section 5k-4.021, Florida Administrative Code, requires all food establishments, including mobile vendors, licensed by the Department must have a certified manager.

EXCEPT:
1.  Food establishments or mobile vendors that sell, store, or hold only pre-packaged, non-potentially hazardous foods that arrive at the food establishment in a pre-packaged state and that are not opened or otherwise further processed by the food establishment and;

2.  Food establishments that only process seafood and that are in full compliance with the mandatory HACCP provisions in rule 5k-4.002(1)(a), FAC.

Section 500.12(6) of the Florida Statutes requires the Department to adopt rules for the training and certification of managers of food establishments.

• Ensuring food protection

• Purchasing and receiving food

• Storing food and supplies

• Preparing food

• Pest control

• Cleaning and sanitizing equipment, utensils and food contact surfaces

• Selecting, monitoring and maintaining a water source

• Performing general maintenance and housekeeping duties

• Monitoring personal hygiene of personnel

• Assuring personnel are appropriately trained

• Monitoring personnel behaviors related to food safety

Certified Food Manager Training and Certification Examination

Approved by the State of Florida and valid for five years – Certification through the National Registry of Food Safety Professionals – Accredited by the Conference for Food Protection