1. Who must be certified as a Food Protection Manager (FPM) or Certified Food Handler (CFH)?
The law states that all food operations at which unpackaged foods are prepared, handled or served must have must have an owner or have an employee who has passed one of the four recognized examinations in food safety. This includes restaurants, grocery stores, convenience markets, delicatessens, mobile food preparation units (vehicles), stationary mobile food preparation units, “hot trucks", refreshment stands and commissaries. |
2. What is a Food Protection Manager (FPM) or Certified Food Handler (CFH)? Certified Food Handler (CFH)?
 A Food Protection Manager or Certified Food Handler is an owner, operator or any other person at least (18) years of age who has supervisory responsibility for the preparation of food or oversight of the operation and who has a valid Food Protection Manager or Certified Food Handler Certificate issued by one of the approved food safety certification examination providers.
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3. What are the responsibilities of a Food Protection Manager or Certified Food Handler?
The certified food handler is responsible for the safety of the food preparation and service, including ensuring that all employees who handle, or have responsibility for handling, unpackaged food of any kind, have sufficient knowledge to ensure the safe preparation or service of the food, or both. ----->to top |
4. What are the four recognized examinations in food safety?
a) ServSafe Serving Safe Food Certification
b) Professional Testing, Inc.,
c) Dietary Manager’s Association
d) Experior Certified Food Manager |
5. What food facilities do not need a Food Protection Manager or Certified Food Handler?
Any retail food business that handles prepackaged food. Prepackaged foods are those contained in the original unopened container. Foods include any item intended for human consumption, food beverages, condiments confectionaries and ice. Examples not requiring a Food Protection Manager or Certified Food Handler manager on staff are, mobile food facilities (e.g. hot dog carts,) temporary food booths, farmers’ markets, produce stands. |
6. How long does certification last?
A certificate is good for three years and must be renewed by retaking and passing the test. |
7. How often does the certification examination have to be taken?
California law requires re-testing and re-certification of competence in Food Safety and Sanitation every three years. Re-taking and successfully passing the test is necessary to renew certification. |
8. Do I have to go to training to take the test?
Specific training hours or courses are not required before taking the certification examination. ----->to top |
9. Do I have to use an outside testing agency for certification training and testing if the training is provided by corporate management?
If the company provided training and testing uses one of the approved tests and provides certificates, no additional testing is required. |
10. Do I have to take the course or the course and exam?
Participants are encouraged to take the course. AB1978 requires that the individual pass a food safety certification exam, taking just the class will not meet this requirement. The purpose of the course is to prepare participants for the ServSafe® certification exam. |
11. Do I have to purchase a manual?
No. However, the manual can be helpful if you would like to study for the exam prior to coming to class |
12. How long is an approved training course?
Most approved courses are at least eight (8) hours and some are 16 hour courses.  |
13. When do I take the certification examination?
The approved course will offer the exam at the end of the training.  ----->to top |
14. Is the certificate issued in my company’s name?
No the certificate is issued in the name of the person taking the exam. |
15. Are classes held on weekends and evenings?
Many of the training providers offer classes during evenings and weekends and by special arrangements.  |
16. Do I have to have a certified employee at all times?
The law provides you with 60 days to ensure that you have a certified employee when you start a business, change ownership, or no longer have a certified employee. |
17. Can one person serve as the Food Protection Manager or Certified Food Handler for more than one facility?
No, each location must have its own Food Protection Manager or Certified Food Handler. A person may only serve as the certified food handler for one facility. |
18. Does a certified person have to be on duty at all times?
No ----->to top |
19. Will I get a certificate once I pass the food protection manager exam?
Test providers issue a numbered certificate to each person who passes the test. Health inspectors will accept the valid certificate as proof of compliance with AB 1978. |
20. How many Food Protection Managers or Certified Food Handlers does a food service establishment need?
If all the food facilities at the establishment are under the same ownership, one certified food protection manager is required for all the operations at the same location. If the separate operations are under different ownership each owner must have their own certified person.  |
21. Does the food safety certificate need to be posted? 
No, but you must keep it on file at your food operation at all times. ----->to top |
