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800-676-3121
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800-676-3121

Utah Food Manager Certification

State Regulations At least one person per food establishment must obtain a Food Manager Certification from an approved and accredited program such as ServSafe, Prometric, NRFSP and 360 Training.
Certification Exam Mandatory
Approved Certification Exams ServSafe, Prometric, NRFSP and 360 Training
Food Safety Training Requirement No
Certificate Renewal 3 years
Additional Requirements Upon successfully passing a Department-approved examination you must provide documentation of that to the local health officer within sixty days of receipt of your certificate. An additional fee may be required to register with the local health department.

Prometric Certification

  • • Online Training and Proctored Exam
  • • Over 1,100 Locations

Available Locations:

  • 350 South 400 West Suite 200 , Lindon, UT, 84042
  • 201 South 1460 East Student Services Bldg. - Room 490 University of UTAH, Salt Lake City, UT, 84112
  • Dixie State College 46 South 1000 East, St. George, UT, 84770
  • 5500 S. Redwood Rd Suite 201, TAYLORSVILLE, UT, 84123

And Many More!

FAQs

Which food facilities are exempt?

A local health officer shall exempt a food service establishment from having a Certified Food Safety manager on staff, if after evaluation by the local health department, the food service establishment:

1) Is classified within the lowest risk category for a local health department utilizing a risk-based assessment system; or

2) Serves a menu of commercially prepackaged, or heat and serve foods, or foods that require limited handling or assembly and does not conduct any of the following food preparation processes as defined in the Food Code, R392-100:

  1. a) Cook foods that are required to reach critical temperatures as required by R392-100
  2. b) Use foods that are required to be cooled within a 6 hour time period as required by R392-100; or
  3. c) Use foods that must be reheated to 165 degrees as required by R392-100

Does the Certified Food Protection Manager need to be present at the food facility at all times?

The Certified Food Protection Manager does not need to be present during all hours of operation. However, the certified manager must be considered a full time employee.

Does the food establishment need to keep a record of the food safety manager’s certification?

Yes a food service establishment must maintain a copy of its certified food safety manager’s documentation of a passing score on file at the establishment. The food service establishment’s person in charge must provide this documentation to the local health office or his designated representative upon request.

Are there minimum hours of training to obtain the Food Manager Certification?

Attending a training course is recommend but not required. The only requirement is to pass an exam from an approved provider such as Prometric, ServSafe, NRFSP or 360 Training.

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