New Jersey Food Protection Course

State Regulations

At least one person in charge in Risk Type 3 Food Establishments must be a certified food protection manager by passing a food safety certification examination administered by an accredited program recognized by the Conference for Food Protection.

Certification Exam

Mandatory

Approved Certification Exams

ServSafe, Prometric, NRFSP and 360 Training

Food Safety Training Requirement

No

Certificate Renewal

5 years.

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Prometric Certification

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FAQs

How does a food manager become a Certified Food Protection Manager?

A person may become a Certified Food Protection Manager by successfully passing an examination given by an approved Conference for Food Protection organization such as Prometric, ServSafe, NRFSP or 360 Training. Premier Food Safety offers the Prometric examination to all food managers.

What is a Risk Type 3 Food Establishment?

A Risk Type 3 Food Establishment means any retail food establishment that:

  • Has an extensive menu which requires the handling of raw ingredients; and is involved in the complex preparation of menu items that includes the cooking, cooling, and reheating of at least three or more potentially hazardous foods; or
  • Prepares and serves potentially hazardous foods including the extensive handling of raw ingredients; and whose primary service population is a highly susceptible population.
  • Such establishments may include, but are not limited to, full service restaurants, diners, commissaries, and catering operations; or hospitals, nursing homes, and preschools preparing and serving potentially hazardous foods.
When does the Food Protection Manager Certification expire?

The Food Manager Certification expires every 5 years (statewide regulation), but please check with your local health department for recertification terms.

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

Yes. At least one person in charge must be a Certified Food Protection Manager and be present during all hours of operation.