Food safety is critical in the food service industry.

The stakes are high. Chefs, cooks, servers and bartenders interact with hundreds of ingredients each day. Commonplace mistakes, like using unwashed vegetables or unrefrigerated meat, can lead to foodborne illnesses. 

As a business owner, it’s up to you to ensure that every employee working with food has the proper food handlers license. This license certifies that a worker has completed basic food safety training and understands proper kitchen hygiene. 

Every US restaurant needs to have a food handlers license, but the process varies widely by state and municipality. Although the process of getting one isn’t universally regulated, it’s relatively easy once you know the rules.

In this guide, we’ll explain how you and your staff can become certified. We’ll also answer frequently asked questions about when and how to renew food handlers licenses. 

A food handlers license is also called a food handlers card, certificate or permit. It certifies that you’ve completed a food safety course approved by the state or county. In general, a “food handler” or “food employee” is anyone who works with unpackaged food, food equipment or a food-contact surface. 

You’ll need to pass a food handlers course and exam to get your food handlers card. 

These training courses go over key industry practices. Students learn important guidelines on food temperature, allergens, tool sanitation, hand-washing and more. You’re tested on the causes of common foodborne illnesses and even symptoms that suggest that you shouldn’t go to work. 

Today, you can get a food handlers permit completely online. A course can cost anywhere from $5-$30, depending on the state or municipality.

For example, the Rserving course costs $5.95 while in Riverside County in California, the course and health department fee bundle is $27. Most training programs have a final exam at the end of the course. Some ask exam questions throughout the course. 

Your restaurant needs a food handlers license to legally operate, so let’s cover who’s required to have one.

Your restaurant needs a food handlers license to legally operate.

https://taluspay.com/blog/food-handlers-license-what-it-is-and-how-to-get-yours/#:~:text=A%20food%20handlers%20license%20is,or%20a%20food%2Dcontact%20surface.

The short answer is that it’s best to require all employees to have a food handlers permit. When health inspectors pay a visit, you’ll have one less worry. You don’t want to pick up a health code violation because employees were ignorant of food safety requirements. 

At a minimum, employees that directly handle food—like prep cooks, line cooks and bartenders—should be licensed. For employees in a managerial role, there’s also a separate food protection manager certification.

That being said, state and county laws vary. In most states, you’re required to have at least one certified food handler on-site at all times. In California and Utah, on the other hand, all food employees need a permit. Whether your team is in the restaurant or serving lunch from a food truck, make sure at least one certified employee is there. 

As a small business owner, you’re on the ground with your restaurant every day. If you don’t already have a food handlers permit, it’s a good idea to get one. That way, you don’t accidentally violate any laws while your staff members work toward their certificates.

It’s best to require all employees to have a food handlers permit.

To get a food handlers license, you need to take an accredited course and pass the exam. You can find online and on-site classes. It’s also possible to get trained and certified in just a couple hours—great news for busy owners, managers and employees.

So how do you find a training program?

The American National Standards Institute (ANSI) provides a list of over 25 different organizations that offer food handler courses. These programs are ANSI-accredited. That means they’ve been reviewed and certified to teach international food and safety guidelines. 

ServSafe is one of the most well-known providers of food handlers certifications. There may also be local classes provided by the public health department if you prefer in-person training. In any case, look for an ANSI accreditation.

Online training is convenient and accessible for your entire team. Courses are typically self-paced and offered in multiple languages, like English, Spanish and Mandarin. You can even take the course from your smartphone or tablet.

Here’s a quick overview of the steps you’ll need to take:

1. Review your state’s training requirements: Every state and city has different laws and health codes. You need to know which courses are approved, who needs a license, and when they need to have it. Texas, for example, requires food employees to be certified within 60 days of being hired. In contrast, Illinois’ deadline is only 30 days. Check your state’s Department of Health website to determine how to get started.
2. Purchase the course: Some popular ANSI-accredited courses are ServSafe, Rserving and MyCertify. The cost of a food handlers course usually covers the final exam and license. After about 90-120 minutes of instruction—and some studying—you’ll take the food handlers certification exam.
3. Take the exam: Most exams are 40-45 questions long. Test-takers generally need to answer at least 75% of the questions correctly. You’ll have a few chances to pass before you have to retake the full course. When you get that passing grade, you’re officially a licensed food handler.
4. Receive your certificate of completion: You might be able to print your food handlers certificate upon successful completion of an online course. Other programs mail you a temporary license so you can keep cooking in the meantime. You’ll receive the official version in the mail within a few weeks. 
5. Save it or display it: Many local health departments require that you keep all employees’ food handlers licenses on-site. You may also be required to post the printed copies in a spot visible to health inspectors. Always check your local regulations for specifics.

Even if you’re only required to have one licensed food worker on-site, everyone should be practicing safe food handling. Consider setting up an employee training for all new staff members so everyone is on the same page.

It’s possible to get trained and certified in just a couple hours.

Permits aren’t typically transferable to another state. But ServSafe’s certification, provided by the National Restaurant Association, is recognized in all 50 states. Check the program details of each course you consider.

Like the ingredients in your kitchen, food handlers licenses eventually expire. Most licenses are valid for 2-3 years. Your certification will need to be renewed on a regular basis, but when and how varies by state. 

If your card has already expired, you will likely need to retake a food handler training course and test. In many states, when you renew your card, it lasts longer. In Washington state, for example, your license is valid for another 3-5 years. MyCertify will even email you when your certificate is close to expiring.

Permits aren’t typically transferable to another state.

In 2018, the restaurant employee turnover rate was a sky-high 75%. Restaurant owners and managers already have a lot to keep up with, from startup tasks like finding a restaurant POS system to correctly tracking inventory. When so many employees come and go, it can be challenging to make sure everyone is certified.

But your guests trust that everyone is handling their food with care, from the back of the house to the servers out front. In addition, health inspectors will regularly—and sometimes unexpectedly—visit your restaurant to make sure you’re practicing proper food safety. Without the right permits, your business could be fined or even shut down.

In the highly regulated restaurant industry, a food handlers license is more than another piece of paper. Protect your business, staff and diners by ensuring everyone has their food handler certification.

Wondering where to start? Don’t wait. Survey your staff today and see who’s licensed.

Without the right permits, your business could be fined or even shut down.

1 Sanitary Transportation of Human and Animal Food Seminar
Presented by Ted L. Perryman

2 Statutory Scheme Sanitary Food Transportation Act (SFTA) 2005
Food Safety Modernization Act (FSMA) 2011These statutes require the FDA to issue regulations requiring shippers, motor carriers and others to use sanitary transportation practices.2005 SFTA set the first key guidelines:Required FDA to promulgate regulations establishing sanitary transportation practices addressing sanitation, vehicle use limitations, packaging isolation/protective measures, recordkeeping, and information disclosureOnce future regulations become effective, food transported under conditions not in compliance with regulations deemed “adulterated”“Transportation” defined under the law only encompasses the movement of food in the U.S. by motor vehicle or rail, thus transport by any other mode, for example a barge hauling grain, is not covered by this statuteApplicable to shippers, carriers, receivers, and others engaged in food transport2011 FSMA set the timeframe for SFTA regulations

3 Sanitary Transportation of Human and Animal Food Rule
Each Year1 out 6 Americans get sick128,000 are hospitalized3,000 fatalitiesTransportation plays a crucial roleThis Rule is one of 7 rules issued since 2013 by FDAGoal is to prevent practices during transportation that create food safety risksThis is the only rule of the seven directly applicable to transportation. The other rules are as follows:Good Manufacturing Practice and Hazard Analysis and Risk Based Preventitive Controls for Human Food (78 FR 3646)Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption (78 FR 3504)Current Good Manufacturing Practice and Hazard Analysis and Risk Based Preventive Controls for Food for Animals (78 FR 64736)Foreign Supplier Verification Programs for Importers of Food for Humans and Animals (78 FR 45730)Accreditation of Third Party Auditors/Certification Bodies to Conduct Food Safety Audits (78 FR 45782)Focused Mitigation Strategies to Protect Food Against Intentional Adulteration (78 FR 78014)The numbers for those getting sick are based on recent CDC analysis of Americans getting sick from foodborne diseases

4 Who Must Comply? Shippers, Loaders, Receivers and Motor Carriers
This includes brokersConsidered a “shipper” under the new RuleApplies to both interstate and intrastate transportation by motor vehicle or rail (but not to sea or air transport)Costs:Estimated costs of the Rule between $113 million - $117 million/yearFDA did not have sufficient data to fully quantify benefits of regulation, but hope is to create savings in the area of public health

5 Who Does Not Have to Comply?
Small Business Exception.Less than $500,000 in annual revenueFarmersFood transshipped through the US to another countryFood imported for future export not consumed in USFood shipped by air or seaFrozen Food (by comment)LivestockFor farms, means transportation of raw agricultural commodities (RACs) by a farm.Transportation of shelf stable food fully enclosed by a container, nor are compressed food gases covered by Rule

6 When Do you have to Comply?
Rule was published on April 6, 2016Deadline for Compliance: April 6, 2017Exception:Small Businesses: April 6, 2018(under 500 employees or less than $27.5 mm in revenue if motor carrier)

7 Key Definitions for Motor Carriers
Transportation“any movement of food in commerce by motor vehicle…”Carrier“any person who physically moves food…by truck in commerce.”Bulk Vehicle“any car, tank or container in which food is shipped in bulk with food coming into direct contact with the vehicle”

8 More Definitions Transportation Equipment Transportation Operations
Bulk and non-bulk containers, bins, totes, pallets, pumps, fittings, hoses, gaskets, load systems and unloading systems.Transportation OperationsAll activities associated with food transportation that may affect the sanitary condition of food including cleaning, inspection, maintenance, loading, unloading and operating vehicles.

9 4 Key Aspects of Rule Vehicles and Transportation Equipment
Transportation OperationsTrainingRecord Keeping

10 Equipment Applies both to design and maintenance of equipment
Cleanable to prevent cross-contact and contamination between loads (but, does not impose methods of cleaning)Maintained and stored in sanitary conditionAble to manage temperature shipments that require temperature control (does not dictate how temp is measured or recorded)Stored in a manner to prevent contamination from pests, etc.

11 Transportation Operations
During the transport of food:Competent supervisory personnel in chargeShipper must specify to motor carrier all necessary sanitary conditions including operating temperatures (plus pre-cooling phase, if needed)Adequate temperature controlsSegregate ready to eat from raw foodSegregate food from non-food in same loadProtect from cross-contactSections 1.908(b) and (d) of the Rule contain provisions specific to shippers and carriers respectively:Shipper specifies all necessary sanitary requirements for the vehicle, including conditions necessary for a temperature-controlled foodCarrier must supply a vehicle that meets shipper’s specifications, including pre-coolingCarrier must demonstrate to shipper (and receiver on request) that appropriate temperature conditions were maintained during transport, as appropriateFlexible and consistent w/ current practicesDoes not require massive documentation such as time-temperature strip chart recordings for every load of refrigerated food transported and show these records to the FDA. Carrier must only be able to, in the form of a record, provide FDA w/ records demonstrating they conduct information exchange w/ shipper, such as an SOP.Carriers must disclose information to shippers about 3 prior cargoes and recent cleaning for a bulk food transport vehicle.Disclosure of information about prior cargoes and cleaning for bulk food transport vehicle a routine practice for much of the industry.Shipper verifies vehicle pre-cooling and sanitary condition, as appropriate

12 TrainingMotor Carriers are required to train all personnel in sanitary practices:Basic sanitary practicesRecords kept for 12 months.FDA declined to prescribe the content, frequency and length of trainingIf contractually required to do soTraining must be documented including type, date and persons trainedAwareness of potential food safety problems that may occur

13 RecordkeepingMotor Carriers must maintain records of written procedures, agreements and training.Typically must be kept for 12 months.Training records for 12 months.Specifications from shipper for 12 months.Electronic storage is allowed.Must make records promptly available (24 hours).Records required of carriers:Written procedures (SOPs) for cleaning and inspection of vehicles, and describe how it will meet the requirements to provide information to shippers about temperature condutions and bulk cargo protection, as appropriateTraining recordsRecords required of shippers:Records demonstrating shipper provides information to carriers about the necessary sanitary requirements for a vehicle, and the necessary temperature conditions for a temperature-controlled food, as appropriateBoth shippers and carriers must be able to demonstrate to FDA through their records that they do disclose information to one another as required in Sections 1.908(b) and (d).

14 Waivers?FDA can waive any part of the rule if it will not affect safety and not contrary to public interestLikely difficult to obtainWill be a public recordCertain waivers meant for future publicationFDA intends to publish waivers for:Shippers, carriers, and receivers who hold valid permits and are inspected under the National Conference on Interstate Milk Shipments (NCIMS) Grade “A” Milk Safety program. This waiver will likely only apply when Grade A milk and milk products, produced under certain sanitary conditions, are in transport.Food establishments holding valid permits issued by a relevant regulatory authority, such as a state or tribal agency, when engaged as receivers, shippers and carriers in operations in which food is relinquished to customers after being transported from the establishment. Examples of such establishments include restaurants, supermarkets, and home grocery delivery operations.

15 Contractual Agreements
Can responsibilities be Assigned by Agreement? Yes!Shippers/brokers are going to shift responsibility to motor carriers during transportationTemps can be included in BOLRecommend that if motor carrier you get specs for each load

16 Contractual Agreements
Can responsibilities be Assigned by Agreement? Yes!Must be in writing and include:Conditions must be specifically express (sanitary)Operating temperaturesRule allows a one-time notification (does not have to be on all BOLs)

17 Claim Management Strategies
Review your cargo insurance and make sure you have coverage paying attention to exclusions.Carmack still applies.Notice to shippers/brokers that presumption is that tenders do not include food unless prior written notice.Surcharges for loads that require special handling?

18 Claim Management Strategies
Take immediate action and document everything.Mitigate freight damages.Understand shipping specifications.Make sure process are in place to get specifications.Make sure intake process protects you.Read and understand all Agreements and BOLs.

19 More Claim ManagementMake sure shipper knows you are exempt if “small” carrier.If you also “broker” food loads, make sure motor carriers are in compliance.Procedures to make sure motor carrier gets specs.Obtain specs from shipperContractual language in placeCan apply to anyone in the logistics chain.Technical non-compliance?Minimum operational standards that apply in absence of specifics from shipper?

20 More Claim Management Keep good records on: Training Temps Cleaning
InspectionsSanitizationEach load and specsPrevious cargo information (especially if bulk)

21 Enforcement Injunction and criminal prosecution
Civil penalties and finesPeriodic Inspections by FDAFDA and FMCSA will work togetherThis is in addition to any other statute or rule that may apply.Lawsuits (cargo and personal injury)If motor carriers becomes aware that food may be unsafe, it cannot be sold or distributed.Must communicate to all that food cannot be sold/distributedIf temp deviation, only a qualified individual can make determination

22 Any Questions? Ted L Perryman 314-421-1850

FDA is offering a one-hour training module, free of charge, to help carriers meet the requirements of FDA’s Sanitary Transportation of Human and Animal Food Rule (“Sanitary Transportation Rule”).

Launch the Online Course

LMS Administrators: Download the SCORM Package

The Sanitary Transportation Rule requires rail and motor vehicle carriers covered by the rule to provide food safety training to their personnel engaged in transportation operations. This requirement applies when the carrier and shipper have agreed in a written contract that the carrier is responsible, in whole or in part, for the sanitary conditions during transportation. Such carriers are required to establish and maintain records documenting the training of operations personnel.

Carriers may:

• Offer this module to their operations personnel as a means of satisfying the minimum requirements
• Use this module to complement or enhance training they currently offer
• Train their personnel using their own training programs
• Provide training obtained from a third-party vendor or other provider

This course is designed to provide basic food safety training to transportation operations personnel. This training module does not describe specific operating procedures and practices. It is intended to complement industry best practices.

After completing this module, carrier personnel will be better able to:

• Recognize their responsibilities as specified in the Sanitary Transportation Rule
• Identify potential food safety problems that may occur during food transportation
• Describe common ways to prevent food safety problems

FDA offers two ways transportation operations personnel can complete the Sanitary Transportation Rule training module: 

1. Carrier personnel can launch the online course directly from this page. At the conclusion of the online module, they will have the opportunity to print a certificate of completion. To ensure the certificate prints properly, participants should enter their names, as they want them to appear, in the designated area of the training. They can follow the instructions at the end of the training to print their certificate.
2. If your organization maintains its own Learning Management System (LMS), your administrator can download the course files and import them into your LMS. This allows you to track completion data automatically in your system.
   For LMS Administrators:
   • Download the SCORM Package
   • Select “Save As” to save the file to a local machine.
   • Import the .zip file into your SCORM-compliant LMS for completion and tracking purposes

Computer:

If you plan to complete the Sanitary Transportation Rule training module on your computer, you will need to ensure that both your browser and your installation of Flash Player are up to date. Please ensure your system meets the following requirements:

1. Flash: Adobe Flash Player 10.3 or later
2. Browser: Any of the following browsers
   • Windows: Internet Explore 8 or later, Microsoft Edge (latest version), Google Chrome (latest version), Firefox (latest version)
   • Mac: Safari 7 or later, Google Chrome (latest version)

Mobile Device:

If you plan to complete the Sanitary Transportation Rule training module on a mobile device, you will have the best experience if you use a tablet rather than a phone. Regardless of the device you choose, you will need to ensure that your operating system and browser are up to date and that you install the Articulate Mobile Player. Please ensure your mobile device meets the following requirements:

1. Operating System:
   • Apple iOS 7 or later
   • Android OS 4.1 or later

1. Browser:
   • Safari for iOS 7
   • Google Chrome (latest version)

1. Install Articulate Mobile Player

If you are visually impaired and use assistive technology to complete the course, you will need to ensure your internet browser and installation of JAWS are up to date. Please ensure your system meets the following requirements:

1. JAWS 16 or later
2. Internet Explorer 11 or later

If you have technical difficulties accessing the course, please contact us.

If you have questions or concerns about this course content or the Sanitary Transportation Rule, please submit an inquiry to the FSMA Technical Assistance Network.

Get regular FDA email updates delivered on this topic to your inbox.

Enter your email address to subscribe: