Manager Certification
What is food service manager certification?
- Every Risk 3 facility must have at least one certified manager, who has attended a sixteen (16) hour approved training course and has passed the certification exam.
- Every Risk 4 and Risk 5 facilities must have a certified manager during all hours of food preparation.
- Any new establishment shall have a certified manager from the initial day of operation or provide documentation of enrollment in an approved course to be completed within three months.
- If your certified manager leaves, you have three months to employ another certified manager. Arrangements should be made to enroll in the food certification class before the opening of a new establishment. Classes fill up quickly.
Why is it important?
Knowledge of food safety and sanitation is important for all foodservice workers, but especially for managers and chefs. You have the responsibility to educate your staff and the ability to anticipate problems before they become violations. A base understanding of food safety and the regulations is taught in the certification class.
What to do?
See our listing of IDPH approved Food Service Sanitation Certification and Refresher Course Providers for numbers to call for information on the available courses near you. For any further questions see the Certification Frequently Asked Questions page answers to some of the more common questions you may have. If more information is needed about courses, renewal of certificates or reciprocity, contact your area sanitarian. As a reminder, you must take the course before you are eligible to take the exam.
Attention:
As of October 1 1999 the state requires that in addition to the fee, you must complete a refresher course which provides 5 hours of continuing educational hours (units) within the 5 year time frame to keep your certificate valid. The courses are offerred by the same providers referenced above.
Note: If your certificate expires after October 1, 1999, you must complete the continuing educational hours.