Frequently asked questions

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FAQs

 FREQUENTLY ASKED QUESTIONS


WHO NEEDS A FOOD MANAGER CERTIFICATION?

Section 500.12 (6) of the Florida Statutes requires the department to adopt rules for the certification of food  protection managers.  The rule is chapter 5k-4.021 of the Florida Administrative Code.  All food establishments including mobile vendors permitted by the department must have a certified food manager present at all times.

"Food manager" means a person responsible for all aspects of food establishment operation at a food establishment regulated by the department under Chapter 500, Florida Statutes.  However, the food establishment may designate someone who is responsible for the safety of the food supply, to be certified other than the person in charge.

The Food Service Rules and Regulations Chapter 290-5-14 of the Georgia code requires a person in charge to demonstrate knowledge of food safety as outlined in FDA Food Code. Passing an approved Certified Food Protection Manager exam is one way to demonstrate knowledge.

EXCEPT:

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

Food establishments or mobile vendors that sell pre-packaged individual portion frozen novelties (examples: ice cream sandwich, frozen yogurt bars, popsicles etc) and;

3.  Food establishments that only process seafood and that are in full compliance with the mandatory HACCP provisions in rule 5k-4.002 (1) (a) F.A.C. (Retail Seafood Markets are not exempt.)


WHEN DOES A FOOD MANAGER NEED TO BE ON THE PREMISES?

At least one certified food manager must be present when there are four or more employees engaged in food establishment operations on the premises at all times. (Example: a large grocery store or convenience store or any food establishment with four or more employees working a shift).  However, employees that perform specialized activities within a food establishment such as operation of eye care, pharmacy, film processing center cashiers, clerical, stocking or management functions that do not involve stocking, holding or serving food are not counted.  (In other words, employees not involved with food.)  So, if there are 4 employees but only 2 work with food in any way then this only counts as 2 employees then a manager would not have to be present at all times just as stated below. 

When there are less than 4 employees engaged in food establishment operations the certified food manager does not have to be present on the premises at all times. (Example: a convenience store or any small food establishment that only has one, two or three employees working a shift.)


IF AN ESTABLISHMENT IS OPEN 24 HOURS A DAY,  DOES A CERTIFIED FOOD MANAGER NEED TO BE PRESENT ALL 24 HOURS?

Yes, if there are four or more employees working in food establishment operations during the entire  24 hours a day,  but there are less than 4 employees working in food establishment operations present during a particular shift, a certified food manager does not have to be present during that shift.


WHAT IF MY CERTIFIED FOOD MANAGER QUITS?  HOW LONG DO I HAVE TO GET ANOTHER MANAGER CERTIFIED?

In the event the certified food protection manager leaves the employment of the food establishment or is relieved of food management responsibilities, the food establishment has 30 days from the date of the employment change to have a certified manager.


HOW LONG IS MY CERTIFICATION GOOD FOR?

Certification is valid, worldwide,  for 5 years, from the date the certificate was issued.


HOW LONG IS THE COURSE AND TEST?

The course lasts approximately 2-3 hours and after a review session an 85 question multiple choice exam is given.  Once you complete the test, you may leave so time varies for how long the entire test and class take.  You have a maximum of 2 hours to complete the exam.  The total time for the class & the exam is approximately 4-5 hours.


I LOST MY CERTIFICATE, HOW DO I GET A NEW COPY?

Contact the National Registry of Food Safety Professionals (NRFSP) at 1.800.446.0257 www.nrfsp.com.  The cost is $20 to reprint a certificate.


WHAT SCORE DO I NEED TO PASS THE EXAM?

A minimum score of 75 % is required to pass.


HOW LONG DOES IT TAKE TO GET MY FOOD MANAGER CERTIFICATE IN THE MAIL?

The turnaround time usually takes 5 to 10 business days.  Proctored online exam results are given immediately at the completion of the exam.


WHAT WILL I RECEIVE AFTER PASSING THE EXAM?

National Registry's Certification can provide the following benefits:

  • A diagnostic score report to show you how well you did on each section of the exam.
  • A frameable certificate and wallet card for those who pass.
  • Register your certification status and keep it on file.
  • Release your certification status to your local jurisdiction, state, and/or trainer with your written approval.


CAN I TAKE THE EXAM ONLINE ON MY OWN?

Yes, only with an administrator present to proctor the exam or at a Pearson Vue testing center.


WILL MY LOCAL HEALTH DEPARTMENT RECOGNIZE NRFSP'S CERTIFICATION?

Yes, the American National Standards Institute (ANSI) under standards established by the Conference for Food Protection (CFP) accredits the National Registry's exam.  The accreditation makes the exam acceptable in all states and jurisdictions that recognize those standards set by ANSI and CFP, including Florida and Georgia.