Types of Food Safety Certification

The Certified Food Protection Manager (CFPM) is the most important food safety credential for restaurant and food service operators. It is required by law in more than 40 states for at least one manager or "person in charge" to be on duty at any food establishment during all hours of operation.

What It Covers

The CFPM exam tests knowledge across all major food safety management areas:

• Foodborne illness prevention — pathogens, sources, and control points
• HACCP principles — hazard analysis and critical control points
• Time and temperature control for safety (TCS foods)
• Cross-contamination prevention and safe food handling
• Personal hygiene and illness exclusion policies
• Cleaning and sanitizing procedures
• Allergen management — the Big 9 allergens
• Pest control and facility management
• Regulatory compliance and health inspection procedures

Who Needs It

Required in 40+ states for at least one manager per food establishment, including restaurants, food trucks, catering operations, grocery stores with deli/prepared food sections, cafeterias, bars serving food, convenience stores with food prep, and most commercial food service operations.

How to Get Certified

There is no federal requirement to take a training course before sitting for the exam — you can register directly for the exam. However, a training course is strongly recommended given the exam's approximately 65% pass rate for unprepared candidates. Most courses take 8–16 hours to complete.

1. Choose an ANAB-CFP accredited provider (ServSafe, NRFSP, StateFoodSafety, 360training, or Prometric)
2. Complete an optional training course (8–16 hours, recommended)
3. Register for and pass the proctored exam (~80 questions, 75% to pass)
4. Receive your certificate — keep on-site and available for inspections

A Food Handler Card (also called a Food Handler Certificate or Food Handler Permit) is a basic food safety credential required for all food service employees in 13+ states. It is faster and less expensive than a CFPM, covering fundamental food safety practices rather than management-level knowledge.

What It Covers

• Temperature danger zone (41°F–135°F) and safe food temperatures
• Cross-contamination prevention
• Personal hygiene — handwashing, illness reporting, glove use
• Cleaning and sanitizing basics
• The Big 9 food allergens (including sesame, added 2023)
• Safe food storage and FIFO (first in, first out)

Who Needs It

Required in states including California, Texas, Florida, Illinois, Oregon, Washington, Alaska, Utah, Hawaii, West Virginia, Oklahoma, New Mexico, and Rhode Island. In these states, all food handlers — not just managers — must obtain a card within a set number of days of hire (typically 30–60 days). Even in states without a mandate, many employers require it.

Handler Card Validity by State

Allergen Awareness Certification is required in several states and covers safe handling practices for the nine major food allergens. It became more prominent after the FASTER Act of 2023 added sesame as the 9th major allergen.

The Big 9 Food Allergens (2026)

As of January 2023 (FASTER Act implementation), the nine major food allergens recognized by U.S. law are:

States That Require Allergen Training

Several states require dedicated allergen awareness training for food service workers, separate from the general food handler card:

• Massachusetts: AllerTrain or equivalent required for all food service employees
• Michigan: Allergen awareness training required for food service workers
• Rhode Island: Included in food handler requirements
• Many other states: Include allergen content within their food handler or manager programs

Cottage food laws allow individuals to produce and sell certain non-potentially-hazardous foods from their home kitchens without operating a licensed commercial kitchen. Requirements vary enormously by state — from no requirements at all to full food handler certification and annual inspections.

What Is Generally Permitted

Most cottage food laws permit non-potentially-hazardous (non-TCS) foods including:

• Baked goods (breads, cookies, cakes, pies, pastries) — not cream-filled
• Jams, jellies, and preserves with high sugar content
• Candy, fudge, and chocolate-covered items (non-perishable)
• Roasted nuts and nut mixes
• Dry pasta, dry spice mixes, dry soup mixes
• Popcorn, kettle corn, and snack mixes
• Honey and bee products

What Is Generally NOT Permitted

• Cream-filled pastries, cheesecakes, custards
• Fresh salsas, guacamole, hummus
• Meat products, seafood
• Canned low-acid vegetables (green beans, corn, etc.)
• Dairy-based products (most states)

Annual Sales Limits by State (Examples)

HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based approach to food safety used primarily in food manufacturing, processing, and large-scale food service operations. HACCP certification is required by the FDA and USDA for most commercial food processors and manufacturers, and is increasingly expected in larger food service operations.

The 7 HACCP Principles

1. Conduct a Hazard Analysis — Identify all potential biological, chemical, and physical hazards
2. Identify Critical Control Points (CCPs) — Points in the process where hazards can be controlled
3. Establish Critical Limits — Maximum/minimum values to prevent, eliminate, or reduce hazards
4. Establish Monitoring Procedures — How to measure CCPs
5. Establish Corrective Actions — What to do when a CCP is out of control
6. Establish Verification Procedures — Confirm the system is working
7. Establish Record-Keeping and Documentation — Written HACCP plan

Who Needs HACCP Certification

• Food manufacturers and processors (FDA/USDA regulated)
• Seafood processors (required under 21 CFR Part 123)
• Juice processors (required under 21 CFR Part 120)
• USDA-regulated meat and poultry plants
• Large catering and institutional food service operations
• Food service operators seeking SQF, BRC, or other GFSI certification