||The Food Employee Certification Act requires one supervisory employee per food facility to obtain a food safety certification by taking a ANSI-CFP nationally recognized food safety class.
|Approved Certification Exams
||ServSafe, Prometric, NRFSP and 360 Training
|Food Safety Training Requirement
||5 years at a state level.
||Not all Retail Food Facilities in Pennsylvania are under the jurisdiction of the PA Department of Agriculture.
The counties of Allegheny, Bucks, Chester, Erie, Montgomery, and Philadelphia have local health departments who are the licensing authority within those jurisdictions:
If your establishment is, or will be, located in one of the above local health jurisdictions, please contact your local health department for more information.
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Does the food manager need to be present at the food facility at all times?
The Certified Food Manager does not need to be on premises during all hours of business, but the law does require that the certified food manager be available during all hours of operation. When in the facility, the certified food manager must be the Person-in-Charge (PIC).
Is there a minimum hours of food safety training to obtain the certification?
Yes. Students must complete a 16 hour food safety certification course. Premier Food Safety offers the TAPS training, which satisfies the 16 hour
requirement. Please check with your local health department for specific county requirements.
Do I need to have a certified food protection manager employed before I open my business?
New establishments will have 90 days to obtain their Food Manager Certification. Existing establishments which are not in compliance due to employee
turnover or other loss of certified food manager shall have three months from the date of loss to comply.