Local Regulations

 

Food Safety Regulations for Managers Certification by State and Local Juridictons

This is a guide – not the last word for food safety regulations, please consult your local health department

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STATE
JURISDICTION
CERTIFICATION
COMMENTS
Alabama State of Voluntary Voluntary for Managers and Foodhandlers. See counties for further information.
Alabama Jefferson County Voluntary

All food workers must take Health Department training course or be trained by a certified food safety manager. Foodhandler card must be obtained within 21 days of beginning work at an establishment.

Alabama Baldwin County Mandatory Establishments must have a certified food protection manager.
Alabama Mobile County Voluntary All foodhandlers,full, limited,or daycare must get foodhandlers card
Alaska State of Mandatory Food Safety Manager per location expected 12/31/04
Arizona State of Voluntary Voluntary with local requirements
Arizona Cochise County Voluntary Only the health department provides training and test for food handlers – Manager certification is not required
Arizona Coconino County Mandatory Must employ one certified full time manager – recertification required every 3 years
Arizona Greeniee County Voluntary Only Greeniee County course and test are allowed for food handlers – Manager certification is not required
Arizona La Paz County Voluntary All foodhandlers must obtain a Foodhandler card.
Arizona Maricopa County Mandatory All food establishments handling open, potentially hazardous food shall have one certified food service manager on staff per facility. A Food Service Worker license is required for all employees working in any permitted food service establishment where exposed food products are handled, prepared or processed.
Arizona Pima County Mandatory Must employ one certified full time manager – recertification required every 3 years
Arizona Yavapai County Voluntary All foodhandlers must obtain a f.h. certificate
Arizona Yuma County Voluntary Voluntary for Managers All foodhandlers must obtain a f.h. certificate by oasing county test
Arkansas State of Voluntary Voluntary for Managers and Foodhandlers.
California State of Mandatory Code requirement “[E]ach food facility shall have an owner or employee who has successfully passed an approved and accredited food safety certification examination…. The certified owner or employee need not be present at the food facility during all hours of operation.”
Colorado State of Voluntary

Voluntary on state level. Check with local health departments. The state food regulation states that restaurant employees must be able to demonstrate knowledge of foodborne disease prevention upon the request of a health inspector.

Colorado Denver Voluntary requirement Restaurant employees must be able to demonstrate knowledge of foodborne disease prevention upon the request of a health inspector.
Connecticut State of Mandatory Each Class III or IV establishment (or places cooking/handling potentially hazardous foods) must appoint a qualified food operator who is in a supervisory position
Connecticut Fairfield Mandatory Certified manager during all business hours
Delaware State of Voluntary Voluntary on state level. In May 2000, Delaware adopted the 1999 FDA Food Code, which requires that a person in charge at a restaurant must be able to demonstrate knowledge of foodborne illness protection. Passing a food safety manager certification exam is one way to meet the demonstration of knowledge requirement.
Florida State of Mandatory All food service managers who are responsible for the storage, preparation, display and serving of foods to the public must successfully pass a Food Manager Certification examination. Each licensed establishment shall have at least one certified food manager.
Georgia State of Mandatory Mandatory. Georgia requires at least one food service manager on staff who has successfully completed a food safety training program and passed an ANSI-CFP exam. For all new establishments, there is a 90 day grace period to comply with the mandatory manager certification. During this 90 day period, the manager or person in charge must demonstrate food safety knowledge. For existing food establishments, manager certification shall be implemented by 11/2009.
Guam -Territory of Voluntary Any handler of food must be certified
Hawaii State of Voluntary ServSafe is a recognized program throughout Hawaii Renewal Certification is permanent- however, Health Department strongly recommends recertifying every 3-5 years.
Idaho State of Mandatory Each food establishment shall have employed at least one employee who is in a supervisory position who is trained in food safety and sanitation and shall have employed food workers who are trained in food safety and sanitation which is commensurate to each food worker’s responsibilities.
Illinois State of Mandatory Mandatory. A full-time certified food service sanitation manager is required on the premises at each establishment falling under the Category I & II (high-risk) facilities at all times that potentially hazardous food is being handled. (77 ILL. ADM. CODE 750)
Illinois Chicago Mandatory Code requirement “All food establishments, and all theaters at which food is prepared or served, shall employ and have present on the premises at all times that potentially hazardous food is being prepared or served, a person who holds a [health department] certificate of registration in food handling and sanitation.” (Chicago Municipal Code, Food & Dairy, 7-38-012)
Indiana State of Mandatory Food Safety Manager will become mandatory statewide July 1, 2005
Indiana Bartholomew County Mandatory Each establishment must employ one certified manager per shift during all hours of operation.
Indiana Monroe County Mandatory ACode requirement Mandatory. A food establishments must have at least one (1) certified food handler (an owner, an operator, a manager, or an employee of a food establishment) employed and have oversight responsibility for all periods of the food establishment’s operation. The certificate must be recognized though ANSI-CFP.
Indiana La Porte County Mandatory Each establishment must have one certified person on the premises during all hours of operation. 16 hours
Iowa State of Voluntary Voluntary on state level
Iowa Muscatine Mandatory

Health Department teaches course and may do on-site training. Reciprocity granted for ServSafe. Show original certificate to obtain reciprocity and to receive City certification.

Kansas State of Voluntary See local jurisdiction for more details. A knowledgeable person in charge must be on the premises at all times when the establishment is operating. (1999 Food Code). The person in charge may demonstrate knowledge by passing a test that is part of an accredited or approved program.
Kansas Leavenworth Mandatory

Every employee of a food or drink establishment shall be certified as having successfully attended a food service training school. Such school shall be scheduled and conducted by the city health officer.

Kansas Riley county – Manhattan Mandatory Code requirement All food service establishments that process potentially hazardous foods must employ a full time, on site certified food safety manager (food safety coordinator). Food safety coordinators must be certified by the city health officer by either 1) passing a challenge exam, or 2) successfully completing a ServSafe course and test. ServSafe course must have been within previous 2 years.
Kansas Shawnee County Mandatory Each foodservice establishment must employ a certified manager – 2- 1/2 hours of training including exam
Kansas Wichita City/County Voluntary Foodhandlers required to have certificates
Kentucky State of Voluntary Voluntary with local requirements
Kentucky Clark County Mandatory A certified manager must be on premises during all hours of operation – 2-1/2 hour of instruction
Kentucky Cumberland Valley Voluntary All foodhandlers must attend food school and obtain Foodhandler card.
Kentucky Jessamine County Mandatory Each establishment must have a certified full-time manager on duty during business hours. Foodhandlers required to have certificates. Manager course-5 hours; Foodhandler course-1 hour.
Kentucky Lexington-Fayette Mandatory A certified manager must be on premises during business hours. All foodservice employees must have permit. The health officer is authorized to conduct food-handling schools and to require the attendance of proprietors, managers and employees of food-handling establishments. 6 hours for Manager certification; 15 min. video and exam for foodservice employees.
Kentucky Louisville/Jefferson Mandatory A certified manager and/or foodservice employee must be on premises during all hours of operation. 2 hours minimum with 1 hour test
Kentucky Madison Mandatory A certified manager must be on premises during all hours of operation. All foodhandlers must have general foodhandler certification. Manager certification: 4 hour class with exam; foodhandler certification: exam only.
Kentucky Marshall County Mandatory
Kentucky Montgomery Mandatory
Kentucky Northern kentucky Mandatory A certified employee must be on premises during all hours of operation.
Kentucky Pike County Mandatory A certified manager must be on premises during all hours of operation. 3 to 4 hour class with exam
Kentucky Purchase District Mandatory
Kentucky Woodford County Mandatory A certified manager must be on premises during all hours of operation. All foodhandlers must have general foodhandler certification. Managers: 3 1/2 hours with exam (75 to pass); foodhandlers: 2 1/2 hours with exam (not pass/fail)
Louisiana State of Mandatory

As of January 1, 1999, the owner or a designated employee of each food service establishment must hold a food safety certificate. Minimum of 8 hours of instruction.

Maine State of Voluntary Voluntary
Maryland State of Voluntary Voluntary ( see local below)
Maryland Baltimore Mandatory Each facility must have one certified employee. 16 hours (must also pass an approved exam)
Maryland Howard County Mandatory No person may operate a food establishment without a food handling license issued by the county health department. A separate license is required for each food establishment. (Howard County Code, Sec. 12.107(b)) Food establishments include food service facilities and food processing plants. 16 hours; 8 hours for recertification.
Maryland Montgomery Count Mandatory Mandatory manager certification. Whenever a food service facility is operating there must be a Certified Food Service Manager in immediate control who ensures the public health quality of the food. The Certified Food Service Manager must have the authority to immediately enforce food protection practices and supervise employees. 15 hours minimum plus examination
Maryland Prince George’s Co Mandatory Each foodservice facility must employ a certified manager and/or employee on the premises at all hours of operation. Instruction 16 hours course and successful completion of CFP exam
Massachusetts All of Massachsetts is Mandatory but some jurisdiction exceed state levels. Every food service establishment must have at least one full-time employee who is at least 18 years of age and who has passed a food safety exam which is recognized by the Dept. of Public Health. (’99 FDA Food Code w/ modifications). Local jurisdictions have the authority to exceed the state’s minimum requirements. (105 CMR 590.000) – None. Examination-based.
Massachusetts Ashland Mandatory
Massachusetts Auburn Mandatory
Massachusetts Boston Mandatory Each new establishment must employ a certified full-time manager.
Massachusetts Braintree Mandatory Each establishment must employ a minimum of two certified full-time managers. A certified employee must be on premises during all business hours.
Massachusetts Canton Mandatory Each establishment that handles potentially hazardous foods must employ a certified full-time manager. 12 hours including exam (course lasts 2 days).
Massachusetts Clinton Mandatory A certified manager must be on premises during business hours.
Massachusetts Hanover Mandatory Must have certified manager and operator/owner must be certified. Instruction 2 1/2 hours
Massachusetts Hanson Mandatory Each establishment must employ a certified full-time manager.
Massachusetts Manchester Mandatory Mandatory manager certification. Each establishment must employ a certified full-time manager. 6 hours including examination; 2.5 hours for renewal
Massachusetts Melrose Mandatory
Massachusetts Oak Bluffs Mandatory Each establishment must employ a certified full-time manager. 15 hours (or homestudy course)
Massachusetts Raynham Mandatory Each establishment must employ a certified full-time manager. 2-3 hours of training.
Massachusetts Wellsley Mandatory Each new food establishment must have an on-site certified food safety manager. Any food establishment designated as a serious violator by the Public Health Dept. and any food establishment with a confirmed outbreak of foodborne illness must employ a certified food manager who is present during operating hours.
Michigan State of Mandatory Beginning June 30, 2009, Food Establishments shall have at least one manager who has been certified though an ANSI-CFP certification. A knowledgeable person in charge must be on the premises during all operating hours. The person in charge may demonstrate knowledge by passing a test that is ANSI-CFP accredited. The MI Dept of Agriculture may require individuals to complete food safety training when there are repeated failures to correct a critical violation.
Michigan Oakland County Mandatory By November 15, 2004, all food service establishments operating in Oakland County are required to have at least one (1) employee/staff member per business site who has successfully completed a Food Service Manager Certification program which meets Michigan criteria. (Article IV, Oakland County Sanitary Code). 16 hours plus the exam.
Michigan Wayne County Mandatory Each establishment must employ a certified full-time manager. 16 hours; 3 hours must cover MI Health Rule and Regulations.
Minnesota State of Mandatory All establishments must employ a certified food manager by July 1, 2000. Managers must complete an approved food protection course and successfully pass the examination.
Mississippi State of Mandatory A full-time certified food manager must be employed by each food service establishment. (’01 FDA Food Code with modifications) 8 hours; minimum 8 hours for recertification.
Missouri State of Voluntary Voluntary state level, see local below
Missouri Cape Girardeau Co. Voluntary
Missouri Columbia Voluntary each food service establishment must employ a "person in charge" who must obtain a county food manager certificate within 30 days of starting employment. (’99 FDA Food Code w/ modifications) A Food Manager’s certificate can only be obtained after successfully completing an approved food manager’s course. Foodhandlers must obtain a valid Food Handlers Certificate with 30 days. Instruction Managers – minimum 6 hrs plus exam; Foodhandlers – 1 hour with exam
Missouri Franklin County Mandatory Anyone operating a foodservice establishment must obtain a permit and/or certificate through the Health Department upon the completion of an approved course.
Missouri Jefferson County Mandatory Each establishment must have a certified manager. At least 50% of employed personnel (present in the establishment) must obtain a Basic Sanitation Certificate. 16 hours; 2 hours for foodhandler course
Missouri St. Louis Mandatory Code requirement Each establishment must employ a certified manager to be present during business hours. As of June 2000, foodhandlers must be vaccinated against Hepatitus A within 14 days of starting employment. Foodhandlers include anyone involved in the preparation, handling or touching of any food (except uncut produce), utensils, serving items or kitchen or serving area surfaces or materials. (County Ordinance No. 19,770, 1999) 8 hours
Missouri St. Peters Mandatory Each establishment must maintain one (1) management level employee on site at all times certified in food safety.  16 hours
Montana State of Voluntary Voluntary on state level
Nebraska State of Voluntary Voluntary on state level
Nebraska Lincoln/Lancaster Mandatory The Lincoln Food Code requires that at least one person in charge of the operation at each permitted food establishment have a Food Managers Permit. Lincoln offers four certifications for different personnel levels. ServSafe Certification or any ANSI-CFP certification fulfills the certified food manager (Level IV) requirements. Food handler permits (Levels I-III) are required for food preparers, dishwashers, and bus people. Level I-1 1/2 hour, Level II-1 1/2 to 2 hrs, Level III-2 1/2 hours. Level IV No set amount of hours required
Nevada State of Voluntary Voluntary at state level with local requirements. The Nevada Food Code requires that at a person in charge be present during all hours of operation. The person in charge must be able to demonstrate knowledge of food protection and sanitation. (Nevada Administrative Code NEC 446)
Nevada Clark County Voluntary Mandatory for foodhandlers. All foodhandlers (any employee coming into contact with food and/or food utensils, including managers) must possess a valid Food Handler’s Health Card issued by the Clark County Health District. The Clark County Food Code requires that each food establishment must have a person in charge who can demonstrate knowledge of food protection and sanitation. 2 hours
Nevada Las Vegas Voluntary
Nevada Washoe County Mandatory Each food establishment, with the exception of Risk one (1), is required to have a minimum of one (1) certified food service manger or certified food protection manager. 16 hours; 6 hours for recertification.
New Hampshire State of Voluntary Voluntary on state level
New Hampshire Manchester Mandatory Aany food establishment (Class I, II, III, or V) which prepares or serves ready-to-eat potentially hazardous foods must employ at least one individual who has attended a food service sanitation seminar before obtaining a Health Department permit.
New Jersey State of Mandatory Mandatory on a state level. By 1/2/2010 at least one person in charge in Risk Type 3 Food Establishment shall be a certified food protection manager who has shown proficiency of required information through obtaining a food safety certificate by passing a food safety certification examination administered by an accredited certifying program recognized by the Conference for Food Protection.
New Jersey Englewood Mandatory Each establishment must employ a certified full-time manager. 16 hours
New Jersey Hillsborough Mandatory A certified manager must be on premises during business hours. 3 hours
New Jersey South Plainfield Mandatory Owner/operator must be certified. 16 hours
New Jersey Wayne Mandatory Each establishment must employ a certified full-time manager or the owner/operator of an establishment must be certified. 16 hours with exam
New Mexico State of Voluntary Voluntary on state level
New Mexico Albequerque Voluntary
New York State of Mandatory Mandatory (Final language currently being crafted by the New York State Health Department. Please contact Health Department for additional questions.)
New York Albany County Mandatory
New York Broome County Mandatory
New York Delaware County Mandatory Each establishment must employ a certified full-time manager or the owner/operator of an establishment must be certified. 15 hours plus exam (80% to pass)
New York Erie County Voluntary
New York Greene County Mandatory Owner/operator or manager must be certified
New York Monroe County Mandatory Code requirement All High Risk Establishments and as of May 31, 2008 all Medium Risk Establishments must have at least one (1) full time Level I Food handler in Charge on record and at least one (1) Level 2 Food Worker present in the operation at all times. All Low Risk Establishments must have at least one (1) Level 2 Food Worker present in the operation at all times. Level-1, 10 hours (two 5-hour sessions). Level-2, 6 hours (two 3-hour sessions). Recertification for Level 2, 2 Hours
New York Nassau County Mandatory Mandatory 10 hours
New York New York City Mandatory Through City approved schools only – 15 hours
New York Greene County Voluntary Each establishment must employ a certified full-time manager or the owner/operator must be certified. 15 hours plus exam (80% to pass)
New York Oneonta Mandatory Call Health Dept.
New York Onondaga County Voluntary Call Health Dept.
New York Ostego County Mandatory Owner/operator or manager must be certified 15 hours plus exam (80% to pass)
New York Rockland County Mandatory The owner/operator or manager (employed at the site) must be certified and a certified person must be on the premises during all business hours. 5 hours
New York Suffolk County Mandatory Please contact Suffolk County Health Department at 631-852-5873
New York Tioga County Mandatory Owner/operator or manager must be certified & present at all times. Health Department only approves its own course.
New York Westchester County Mandatory Please contact Westchester County Health Department
North Carolina State of Voluntary

Code requirement Voluntary at state level with local requirements possible. The state Division of Environmental Health offers the option of receiving a 2 credit points on a sanitation inspection for voluntary food safety manager training. The training program must be an approved program to receive the credit points.

12 hours to qualify for 2 point bonus on inspection (Online cannot be used for the 2-point bonus program)

North Carolina Cumberland County Mandatory

A certified manager must be on premises during business hours.) 8 hours

North Dakota State of Voluntary Voluntary
Ohio State of Voluntary Voluntary/Hour accreditation test being conducted
Oklahoma State of Voluntary Voluntary on state level
Oklahoma Oklahoma City/County Mandatory Each establishment shall employ one certified manager per establishment. (Some cities within the County may have more stringent requirements.)
Oklahoma Payne Co./Stillwater Mandatory Each food service establishment must employ at least one certified food manager who is a full-time supervisor and who holds a food service operator’s certificate from the Payne County Health Dept. 8 hours; 4 hours for recertification.
Oklahoma Tulsa County Mandatory Certified Food Service Manager: Every food establishment must employ at least one certified manager who is an active employee of the licensed establishment a majority of the operating hours. Food Handler Permit: Any person who serves and/or prepares food or handles food utensils in a food establishment, other than a temporary food service establishment, must have a current food handler permit.
Oregon State of Mandatory The goal of the food handler training program is to provide food handlers with a basic understanding of food safety that will assist the manager or person in charge to direct the food handler in preparing and serving food safely. A certificate of program completion confirms that the food handler met the learning objectives.
Pennsylvania State of Mandatory Effective July 1, 2004, food establishments must have one certified supervisory employee per establishment. The certified manager does not need to be present during all hours of business. Currently 15 hours + exam. Under recently passed legislation, manager certification will be based on passing a Department-approved exam.
Rhode Island State of Mandatory Each food establishment where potentially hazardous foods are prepared shall employ at least one certified full time, on-site manager who is at least 18 years of age. Establishments with 10 or more full-time employees must have at least 2 certified managers.15 hours plus examination; recertification requires a minimum of 6 hours of classroom training plus exam.
South Carolina State of Voluntary Voluntary
South Dakota State of Mandatory Mandatory food manager certification. 8 hours of classroom instruction plus exam; recertification: 4 hours of classroom instruction plus exam.
Tennessee State of Nashville Voluntary Voluntary statewide
Texas State of Mandatory Must pass CFP approved exam.
Texas Cleburne City Mandatory Establishments with less than 5 employees must have one certified food manager per establishment; with more than 5 employees, must have one certified manager per shift. 15 hours
Texas Dallas City Mandatory Each establishment must employ a certified full-time manager.  15 hours plus 1 hour for exam. (Individuals may also present proof of graduation with an associates degree or higher in food mgt from an accredited school within last 3 years.)
Texas

Austin
Corpus Christi
Nacogdoches
Carrolton
McAllen
Kerrville
Bryan
Grayson County

Mandatory A certified Manager must be on premises during all hours of operation and all Foodhandlers must obtain Foodhandler certification.
Managers: 15 hours plus 1 hour exam; recertification: 6 hours plus 1 hour for examination.
Texas Beaumont City Mandatory Every food service establishment, including any place or vehicle regulated by the city food service sanitation ordinance where food or drink is manufactured, produced, processed, prepared or otherwise manipulated, must employ a certified food service manager. (City of Beaumont Ordinance, Article II Section 11-82) 15 hours plus one-hour exam
Texas Houston City
Garland
SAn Antonio
Mandatory Each foodservice establishment must have a certified manager on duty at all times of operation. 15 hours and exam; 7 hours and exam for recertification.
Texas Ft.Worth Mandatory

Operation with 6 or less employees requires that all foodhandlers have foodhandler card. Seven or more employees require a certified manager who must be on the premises for every shift and all other employees must have foodhandler cards.

 Managers: 15 hours plus 1-hour state exam. Foodhandlers: 1 hour course at Health Department.

Texas Pearland Mandatory A Manager/Owner or Chef of each establishment must be certified. All Foodhandlers must obtain a foodhandlers certificate.Mgrs: 15 hours plus 1 hour State exam. Foodhandlers: 2 hour course at Health Department (no exam). Recertification- 7 hours plus 1 hour examination.
Texas Waco City Mandatory A certified food manager must be on duty at the food establishment during the hours that the foods are handled, prepared, cooked, or served. Foodhandlers: All employees with duties involving food and food equipment (including alcohol and ice) must attend a Food Safety Class and possess a valid certificate. As of Feb. 2000, childcare centers that care for 13+ children must employ a child care food manager and childcare food workers. Managers: 14 hours of instruction plus exam. Food Handlers: 2-hour course.
Utah State of Mandatory Each establishment must be managed by at least one full-time certified food safety manager.
Utah Salt Lake County& City Mandatory Code requirement Each establishment that prepares and/or serves Potentially Hazardous Foods must have a certified manager on staff. Food Handler Permits: Every person, before entering into or engaging in the manufacturing, preparation or handling of food or drink, shall obtain a food handler permit. A Child Care & Preschool Food Handler Permit is required for every person before entering or engaging in the preparation or handling of food or drink in a child care facility or preschool. The two food handler permits are NOT interchangeable. Hours of Instruction 8 hour minimum for Certified Food Managers; 1.5 hour minimum plus test for Food Handlers; 1 class (approx. 2 hours) for Child Care & Preschool Food Handlers (no test required).
Vermont State of Voluntary certified manager on premise at all times
Virginia State of Voluntary The permit holder shall be the person in charge (PIC) or shall designate a PIC and shall ensure that a PIC is present at the food establishment during all hours of the operation. The PIC may demonstrate knowledge by passing an accredited program and being a Certified Food Protection Manager.
Virginia Alexandria Mandatory All Food Establishments must operate under the immediate control of a certified food manager. 8 Hours
Virginia Chesapeake Mandatory Code #1 & 2) Code 2: low risk- 1 employed, medium risk- 1 shift per day. Code 1, high risk- certifed manager must be on premises during all hours of operation. 16 hours. Recertification 4 Hours.
Virginia

Fairfax County
Arlington
Newport News

Mandatory A certified manager must be on premises during all hours of food preparation.
Virginia Gloucester County Mandatory Code requirement All food establishment must have at least one (1) fulltime certified food service manager on staff.
Virginia Hampton Mandatory Each establishment must employ a full-time manager.
Virginia Norfolk Mandatory Each establishment must employ a certified full-time manager. Foodhandlers required to have a foodhandler card.Managers: 16 hours; Foodhandlers: 1 hour course at Health Department.
Virginia Peninsula Mandatory
Virginia

Northhampton County

Accomoack County

Mandatory all food service establishments must be staffed at least 40 hours per week by a person holding a valid food service manager’s certification. If an operation does not operate a minimum of 40 hours per week; the establishment must be staffed by a person holding a valid certification during a majority of the establishment’s operating hours. 16 Hours
Virginia Virginia Beach Mandatory A certified manager must be on premises at least 8 hours per operational day. The manager must be a full-time employee.

Must take 16 hour course & exam from Tidewater Community College OR provide a valid certificate of registration from an approved food manager certification program taken within the last 3 years and pay $10 reciprocity fee.

Washington State of Voluntary must obtain food workers card
Washington Seattle/King County Voluntary must obtain food workers card
Washington DC State of Mandatory All food establishments must have a certified food protection manager on the premises at all times. After passing a food safety examination, present the original certificate with test scores to the Food Protection Division for Certified Food Manager’s Identification Card issued by the Department of Health. For additional questions regarding the Food Protection Division please contact (202) 535-2180.
West Virginia State of Voluntary Voluntary on state level
West Virginia Kanawha-Charlest Voluntary
West Virginia Monongalia County Mandatory
Wisconsin State of Mandatory Each establishment must have at least one certified food service manager who has passed an approved exam and certified through the state.
Wyoming State of Voluntary establishment permitee must have FH license

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