A Food Handler Card, often called a permit or certificate, is a common requirement across the food service industry. It serves as documentation that an employee has completed basic training in safe food handling practices. Whether a server specifically needs this card is a nuanced question: typically, yes, but the requirement is subject to significant variation. The exact mandate depends heavily on the laws of the location where the server is employed.
Defining the Food Handler Card
The Food Handler Card certifies that the holder understands foundational principles necessary to prevent foodborne illnesses. This training focuses on minimizing health risks associated with the preparation and service of meals. The certification process ensures workers are educated on practices that protect consumers from contamination.
Core topics covered in the training include:
Prevention of cross-contamination, which involves keeping raw and ready-to-eat foods separate.
Proper time and temperature controls for storage and cooking.
Personal hygiene, including correct handwashing procedures.
Awareness of major food allergens.
Cleaning and sanitizing procedures for surfaces and equipment.
Determining Who Needs the Certification
Most regulations define a “food handler” broadly, encompassing any employee who comes into contact with food, food-contact surfaces, or utensils. This definition often includes servers, as their duties involve handling plated food, garnishing items, drinking glasses, and silverware. The certification is designed to provide a baseline understanding of safety for anyone whose actions could potentially affect the safety of the food being served.
While some legal definitions focus only on employees who have direct contact with unpackaged, ready-to-eat food, the common practice for employers is to certify all front-of-house staff. Roles like a host or hostess, whose duties are strictly limited to seating patrons, typically do not require certification. However, roles such as bussers, who handle used tableware, or bartenders, who prepare garnishes, are generally included in the mandate due to their proximity to food and food-contact items.
The Role of Jurisdiction
There is no single, unified federal law mandating a Food Handler Card for all food service employees. Instead, the requirement is determined at highly localized levels, meaning regulations vary dramatically from one location to the next. The authority for setting these rules is delegated down to the state, county, or even city health department.
Some states have a mandatory, statewide requirement for all food service workers, ensuring a consistent standard across all restaurants in that state. Other states leave the decision entirely up to local county health departments, resulting in a patchwork of regulations where the requirement exists in one county but not the neighboring one. For example, some jurisdictions might require all employees to be certified, while others only require a manager to hold a more advanced certification, like a Certified Food Protection Manager.
To determine the specific requirement for a server, the most reliable course of action is to check the website of the local county health department or the state health services division. These local authorities are the ones who enforce the rules and levy fines. Relying on a manager’s advice is also a common practice, but employees should always confirm the acceptance of their chosen training program with the local health department, as some jurisdictions only accept cards they issue directly.
Steps to Obtain a Food Handler Card
Obtaining a Food Handler Card typically follows a multi-step process that can often be completed entirely online. The first step involves finding an accredited training provider. Many jurisdictions require the program to be accredited by the ANSI National Accreditation Board (ANAB) to ensure the quality of the instruction.
The instruction module covers all necessary food safety topics and usually takes between one to two hours to complete. Once the training is finished, the individual must pass a final examination, which typically requires a score of 70% or higher. Most providers offer at least one free retake.
The cost to enroll and earn the card is generally affordable, often falling between $5 and $15, though some health departments may charge an additional local fee. Upon successfully passing the exam, the worker can immediately download and print their Food Handler Card or certificate. The card is typically valid for two to three years before a renewal is required.
Consequences of Non-Compliance
Failing to possess a required Food Handler Card carries consequences for both the individual server and the food service establishment. For the server, non-compliance can lead to disciplinary action, including being sent home until the certification is obtained, or even termination of employment. Many jurisdictions enforce a grace period, such as 14 or 30 days from the hire date, but working beyond that deadline without a card is a violation.
For the restaurant, consequences include financial penalties levied by health inspectors during routine checks. These fines can accumulate for each day a non-compliant employee works, significantly impacting the business. In serious cases of repeated non-compliance or a foodborne illness outbreak traced back to improper handling, the health department has the authority to temporarily close the establishment.