State Requirements for Food Handler Certification in 2025

Proper food safety procedures are essential to running a thriving food and drink establishment. As a small business owner, you should ensure that you and your employees have the appropriate food safety training before opening your restaurant, bakery, or deli. If your business makes or serves food, you and your employees will likely need to undergo food safety training.

A food handler card (sometimes called a food handler permit or certificate) proves a worker learned basic food-safety practices and passed an approved course or test. A separate, higher-level credential—Certified Food Protection Manager (CFPM)—is typically required for at least one manager or person-in-charge per site.

Table of Contents

• Why food handler certification matters
• Food handler vs. food manager
• Who accredits the training
• How to get a food handler card
• State-by-state requirements
  • Northeast
  • South
  • Midwest
  • West
• Frequently asked questions
• Insurance tips for insureds
• Step-by-step guide for owners/operators
• Sources and Further Reading

Why food handler certification matters

• Fewer losses and claims. Foodborne illness is common and costly. Strong training reduces incidents that can trigger liability claims and reputational damage.
• Coverage confidence. Insurers often ask for proof of staff training during underwriting, renewals, or claims reviews. Documented training helps demonstrate due diligence and risk control.
• Compliance = continuity. Local inspectors can cite or shut down operations for non-compliance. Even short closures create business-interruption losses.
• Cost predictability. Some states (e.g., California via SB 476) put training costs on employers—budget for this to avoid surprise expenses.

Food handler vs. food manager

• Food handler card: entry-level for most employees touching food or food-contact surfaces. Topics include hygiene, cross-contamination, cooking/cold-holding temperatures, and cleaning/sanitizing.
• CFPM (manager): supervisory credential. Many jurisdictions require a certified manager on duty during operation (wording varies by state/city). Examples include DC, OH, IL, NJ.

Who accredits the training?

The ANSI National Accreditation Board (ANAB) accredits many food-handler and manager programs. Several states and localities require ANAB-accredited courses. Always confirm the course is accepted by your state or county health authority.

How do I get a food handler card?

1. Take an approved course (online or in-person) accepted by your state/county.
2. Pass the exam.
3. Download/print your card and give a copy to your employer. Keep records for inspectors and insurers.

State-by-State Requirements

Use this as a starter checklist. Local rules can be stricter. Always check your local health department.

Northeast

South

Midwest

West

Frequently asked questions

Do all employees need a food handler card? In many states, yes—anyone who prepares, stores, or serves food. Some states use county-issued cards or only require a manager CFPM. Always check your local rules.

How fast do new hires need the card? Common deadlines include 14 days (WA, UT), 30 days (AK, CA, IL, OR, TX), and 60 days (FL). If your jurisdiction is local-only, the deadline is set by the county or city.

Does online training count? Often yes, if the provider is accepted (e.g., ANAB-accredited) or the state hosts its own portal (e.g., OR, WA).

What records should I keep for inspectors and insurers? Keep copies of each employee’s card/certificate, course provider, completion date, expiration date, and roster—ideally in your HR system and a binder at the site. Some states specify record elements.

Manager vs. handler—do I need both? Often yes. Many jurisdictions require a CFPM on duty plus basic training for other staff. Examples: DC (CFPM), OH (PIC/manager), FL (employee training + CFPM).

Insurance tips

• Add training to onboarding. Build card deadlines into hiring checklists. Missed deadlines can result in violations and interruptions.
• Centralize proof. Store certificates in one place. Many carriers and inspectors ask for them; quick access speeds audits and claims handling.
• Ask about credits. Some insurers consider documented training, CFPM coverage per shift, and temperature-logging practices as positive risk factors.
• In California, budget for employer-paid training time and course fees (SB 476), including paid training hours.
• Practice what you learned. Written procedures (handwashing, sick worker policy, temperature logs, sanitizer checks) reduce incident frequency and severity—key for liability outcomes.

Step-by-step for owners/operators

1. Map your jurisdiction. Identify state vs. county authority for each location.
2. Pick an accepted provider. Prefer ANAB-accredited courses where required; use state portals when available (e.g., WA, OR).
3. Set internal deadlines. Use shorter internal deadlines than the law (e.g., 7 days in WA/UT markets) to give room for retakes.
4. Centralize records. Save certificates, expirations, and rosters; tie them to scheduling so un-carded employees aren’t placed on food-contact shifts.
5. Train the trainers. Ensure your CFPM knows how to verify cards, log temperatures, and enforce sick-worker policies.

Sources and Further Reading

• CDC — About Food Safety
• ANAB — Food Handler Certificates & Accredited Issuers
• California (LA County guidance)  |  HSC §113948
• Florida DBPR — Employee Training  |  F.S. 509.049
• Texas DSHS — Food Handler Training Programs
• Illinois IDPH — Food Handler Training
• Washington DOH — Food Worker Card
• Oregon OHA — Food Handler Cards
• Utah Code §26B-7-413
• New Mexico NMED — Food Handler & Food Manager Training
• Alaska DEC — Food Worker Card
• Arizona — Maricopa County Food & Restaurants
• Nevada — SNHD Food Handler Safety Training Cards
• NYC DOHMH — Food Protection Course
• NACCHO — Local Health Department Directory

Juan Cruz

VP – Marketing & Development

Juan Cruz is the Vice President of Marketing and Development at Inszone Insurance Services. He joined the company in 2016, bringing with him over seven years of experience in direct response marketing. Juan holds a bachelor’s degree in Global Studies with a minor in Anthropology from the University of California, Los Angeles (UCLA).

At Inszone, Juan oversees all aspects of marketing, focusing on building a consistent brand identity and creating successful direct response campaigns. His expertise has helped multiple companies enhance their digital presence, grow lead generation efforts, and strengthen their brand visibility.

A passionate traveler, Juan has visited 25 countries and is an avid scuba diver and bike rider. He believes in working hard to enjoy life to the fullest.

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