Food Handler Certification Requirements by State in 2026
Getting a food handler certification (also called a food handler card or food handler permit) is one of the fastest professional credentials you can earn — often in under two hours. But the rules vary dramatically by state, and getting it wrong can mean fines for you or your employer.
This guide covers every state's requirements so you know exactly what you need, how long your card lasts, and when to renew.
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Which States Require Food Handler Certification?
As of 2026, most states require some form of food handler training, but the specifics differ. Some states mandate it at the state level, while others leave it to county or city health departments.
States with Mandatory Statewide Food Handler Requirements
| State | Training Required? | Who Must Get Certified | Deadline After Hire |
|---|---|---|---|
| California | Yes (statewide) | All food handlers | Within 30 days |
| Texas | Yes (statewide) | All food handlers | Within 60 days |
| Florida | Yes (statewide) | All food handlers | Within 60 days |
| Illinois | Yes (statewide) | All food handlers | Within 30 days |
| Oregon | Yes (statewide) | All food handlers | Within 30 days |
| Washington | Yes (statewide) | All food handlers — strictest state | Before starting work |
| Alaska | Yes (statewide) | All food handlers | Within 30 days |
| Utah | Yes (statewide) | All food handlers | Before starting work |
| Hawaii | Yes (statewide) | Person-in-charge during all hours | Before opening |
| West Virginia | Yes (statewide) | All food handlers | Within 30 days |
| Oklahoma | Yes (statewide) | All food handlers | Within 30 days |
| New Mexico | Yes (statewide) | All food handlers | Within 30 days |
| Rhode Island | Yes (statewide) | All food handlers | Within 30 days |
California employer note (SB 476): As of 2024, California requires employers to cover the cost of food handler training AND pay employees for the time spent completing it. Employers cannot require food handlers to pay for their own certification.
States with Local/County Requirements
Many states leave food handler requirements to local jurisdictions. In these states, requirements can vary by county or city:
| State | State Mandate? | Common Local Rules |
|---|---|---|
| Arizona | County-level | Maricopa County (Phoenix, Scottsdale, Mesa) requires training |
| Nevada | County-level | Southern Nevada Health District (Las Vegas) requires cards |
| New York | Manager-level only | NYC requires Food Protection Certificate for supervisors |
| Pennsylvania | No state mandate | Some counties require it; Philadelphia has its own rules |
| Ohio | No state mandate | Varies by local health district |
| Georgia | No state mandate | Some counties require Certified Food Safety Manager |
| Michigan | No state mandate | Varies by county |
| Colorado | Manager-level only | Requires one CFPM per establishment; handler training recommended |
| Missouri | County-level | Jackson County, Clay County have specific mandates |
| Alabama | County-level | Jefferson County and Mobile County require food handler cards |
Key takeaway: Even in states without a statewide mandate, your employer almost certainly requires food handler training. Over 90% of restaurant chains require it regardless of state law.
How Long Is a Food Handler Card Valid?
This is one of the most-searched questions about food handler certification — and the answer depends entirely on your state:
| Validity Period | States |
|---|---|
| 2 years | California, Texas, Washington, New Mexico, Oklahoma, Utah |
| 3 years | Oregon, Illinois, Florida, Alaska, Nevada, West Virginia, Hawaii |
| 5 years | Rhode Island, some local jurisdictions |
| Varies locally | Arizona (county), New York, Ohio, Pennsylvania, Georgia |
Important Validity Rules
- California: Your food handler card expires exactly 3 years from the date of issuance. You must retake the entire course and exam to renew.
- Texas: Valid for 2 years. The Texas Department of State Health Services (DSHS) requires ANSI-accredited training programs.
- Oregon: Valid for 3 years. Oregon has one of the most comprehensive food handler programs in the country.
- Washington: Valid for 2 years. The Washington State Food Worker Card is specific to Washington and not transferable to other states.
Food Handler vs. Food Manager Certification
Many people confuse these two certifications. They serve different purposes:
| Feature | Food Handler Card | Food Manager Certification |
|---|---|---|
| Who needs it | All employees who handle food | At least one manager per establishment |
| Exam difficulty | Basic (pass rate ~95%) | Moderate (pass rate ~65%) |
| Study time | 1–2 hours | 8–16 hours |
| Cost | $7–$25 | $80–$200 |
| Common providers | StateFoodSafety, eFoodHandlers, 360Training | ServSafe Manager, National Registry, Prometric |
| Validity | 2–3 years (varies by state) | 5 years (ServSafe Manager) |
| Content depth | Basic food safety, hygiene, temperatures | HACCP, food safety management systems, regulations |
What Does the Food Handler Exam Cover?
Regardless of your state, the food handler exam tests five core areas:
1. Time and Temperature Control
- The Temperature Danger Zone: 41°F–135°F (5°C–57°C)
- Foods must pass through the danger zone within 4 hours when cooling
- Hot foods must be held at 135°F or above
- Cold foods must be held at 41°F or below
- Reheated leftovers must reach 165°F within 2 hours
2. Cross-Contamination Prevention
- Separate cutting boards for raw meat, produce, and ready-to-eat foods
- Proper storage order in refrigerators (ready-to-eat on top, raw poultry on bottom)
- Color-coded equipment systems
- When and how to change gloves
3. Personal Hygiene
- Handwashing: At least 20 seconds with warm water and soap
- When to wash hands (after touching raw food, using the restroom, coughing/sneezing, handling money)
- Bare-hand contact restrictions with ready-to-eat food
- Illness reporting requirements (the "Big 6" pathogens: Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. coli O157:H7, non-typhoidal Salmonella)
4. Cleaning and Sanitizing
- The three-sink method: wash, rinse, sanitize
- Proper sanitizer concentrations (chlorine: 50–100 ppm; quaternary ammonium: 200 ppm)
- Cleaning vs. sanitizing vs. disinfecting
- Frequency requirements
5. Allergen Awareness (Newer Topic — 2026 Update)
- The Big 9 allergens (as of FSMA updates): milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame
- How to prevent allergen cross-contact
- What to do when a customer reports an allergy
How to Get Your Food Handler Card (Step by Step)
- Check your state/county requirements — Use the tables above or check your local health department website
- Choose an approved training provider — Your state health department maintains a list of approved providers
- Complete the online course — Most courses take 1–2 hours
- Pass the exam — Typically 40 questions, need 70–80% to pass
- Download or print your certificate — Most providers issue certificates immediately
- Give a copy to your employer — They must keep it on file for health inspections
Approved Training Providers by State
| Provider | States Accepted | Cost | Format |
|---|---|---|---|
| StateFoodSafety | 50 states | $10–$15 | Online |
| eFoodHandlers | 50 states | $8–$10 | Online |
| 360Training | 50 states | $7–$10 | Online |
| ServSafe Food Handler | 50 states | $15 | Online/In-person |
| ANSI-accredited programs | Required in TX, CA, AZ | Varies | Online/In-person |
Food Safety Career Path After Your Food Handler Card
Your food handler card is just the starting point. Here's how food safety careers can progress:
| Level | Certification | Typical Salary (2026) | Requirements |
|---|---|---|---|
| Food Handler | Food Handler Card | $25,000–$35,000 | 1–2 hour course |
| Shift Supervisor | Food Handler + experience | $32,000–$42,000 | 1+ year experience |
| Food Manager | ServSafe Manager or equivalent | $38,000–$55,000 | 8–16 hour course + exam |
| Food Safety Coordinator | HACCP certification | $50,000–$70,000 | Specialized training |
| Food Safety Director | Multiple certifications | $70,000–$100,000+ | 5+ years experience |
Common Mistakes That Cause Food Handler Exam Failure
Even though the food handler exam has a ~95% pass rate, some people do fail. Here's why:
- Memorizing temperatures incorrectly — The danger zone is 41°F–135°F, not 40°F–140°F (the old standard). Many outdated resources still use the old numbers.
- Confusing cleaning with sanitizing — Cleaning removes visible debris; sanitizing kills bacteria. You must do both, in that order.
- Forgetting the Big 9 allergens — Sesame was added as the 9th major allergen in 2023. Many older study materials only list 8.
- Rushing through the course — Most states require you to spend a minimum amount of time in the training before the exam unlocks.
- Not reading questions carefully — The exam uses "all of the above" and "which is NOT" format questions that catch people who skim.
Frequently Asked Questions
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Over 5 million food handler cards are issued annually in the US. Getting certified is your first step into the food service industry.
Official Resources
- FDA Food Code — The federal food safety guidelines that state regulations are based on
- ServSafe Official Site — Industry-standard food safety training
- Conference for Food Protection — Develops model food safety standards