Food Safety Education

As of September 1, 2012, each food service establishment must have a qualified person in charge (PIC) during all hours the food service establishment is operating.  The PIC shall demonstrate food safety knowledge by being a certified Food Protection Manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI) accredited program. The test must be administered at a proctored testing site.

ANSI-Accredited Programs
Approved ANSI-accredited programs:
ServSafe Course
The Food, Lodging, and Institutions Program offers the ServSafe course and proctors the ServSafe exam. The course provides information on basic food safety, personnel, HACCP, receiving, storage, food preparation and service, facilities and equipment, cleaning and sanitizing, pest control, and regulatory agencies and inspections. There is an exam at the end which must be passed in order to obtain a certificate. ServSafe certificates must be renewed every five years.

The ServSafe course is in English, however, the test can be ordered in Spanish, Chinese, Korean, Japanese, French Canadian, and large print. ServSafe texts are now available in Spanish and Chinese in addition to English.

Registration forms for the course are sent out to all food service establishments approximately four weeks before the course date. Upcoming course dates for ServSafe will be posted on our website.