||No person shall operate as a food vendor without a Food Protection Manager Certificate and a Department of Health-issued (DOH-Issued) Certified Food Protection Manager Identification Card.
Each person in charge shall be certified by a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs.
|Approved Certification Exams
||ServSafe, Prometric, NRFSP and 360 Training
|Food Safety Training Requirement
||After passing an approved program such as the Prometric, NRFSP or ServSafe Certification Exam, bring the original certificate 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.
Prometric & ServSafe Certifications
- • First Time or Renewal
- • Instructor-led Class and Proctored Exam
- • 5 Languages Offered
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How can I get the Food Manager Certification?
Certification must be obtained from a food protection manager certification program that is accredited by the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification, such as ServSafe, Prometric, NRFSP or 360 Training.
Do I have to register with the Health Department or get a card after I pass my exam?
After passing an approved and accredited certification program, such as ServSafe, Prometric, NRFSP or 360 Training, present the original certificate to the Food Protection Division to receive a Certified Food Manager’s Identification Card issued by the Department of Health. For additional questions, please contact the Food Safety and Hygiene Inspection Services Division at (202) 535-2180.
Is there a minimum number of training hours?
No. Passing an approved the Food Protection Manager Certification exam is enough. However, a food safety course is always recommended to help you pass the certification exam.
Does the Certified Food Protection Manager need to be present at the food facility at all times?
Yes. The District of Columbia Department of Health requires that the person in charge of the establishment be present during all hours of operation
Is the establishment required to keep a record the Food Manager’s certification?
Yes. Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation must be removed when the individual is no longer employed on-site by the establishment.