Most food facilities are required to have at least 1 person, an owner or designated employee, who has passed an approved food safety certification exam.
Food Safety Manager Certification is different from a Food Handler's License. The person in charge of managing employees and maintaining a food safety plan should generally be the person with this certification.
Thank you to the contributors from our local partner agencies, whose collaboration has been vital in providing the insights and expertise featured in each article. Their dedication and knowledge help us deliver high-quality, informative content to our community. We deeply appreciate their continued support and commitment to fostering information sharing and accessibility.
Translate