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California law requires every food handler in a covered facility to obtain a Food Handler Card within 30 calendar days of hire. The worker may continue working during that 30-day window while completing the training and exam.

Under §113948, the Food Handler Card is valid for 3 years from the date of issue. The holder must retake an accredited training course and pass the exam again to renew.

Senate Bill 602, signed in 2010, added §113945 et seq. to the Health & Safety Code, establishing the statewide Food Handler Card program effective in 2011.

Section 113948(b) requires the training and exam to be from a provider accredited by ANSI (American National Standards Institute) under Conference for Food Protection (CFP) standards. Examples include eFoodHandlers, StateFoodSafety, ServSafe, AAA Food Handler, and Learn2Serve.

San Diego, Riverside, and San Bernardino counties had food handler training requirements predating SB 602 and were grandfathered out. Workers in these counties must follow the county-administered program rather than the statewide ANSI-CFP card.

The card is issued to and belongs to the individual food handler. It is portable across California food facilities (outside the 3 county exceptions) for its 3-year term. Employers must, however, keep a copy on file for each worker.

Per §113947.1, every food facility must have at least one certified Food Safety Manager. FSM certification requires a more rigorous exam, is valid for 5 years, and is separate from (and not replaced by) the basic Food Handler Card under §113948.

The fee is set by the accredited provider, but the typical and commonly cited cap is around $15. Some providers offer it for less; workers should be wary of inflated prices.

Accredited ANSI-CFP providers require a government-issued photo ID (such as a driver license, state ID, or passport) to verify the test-taker's identity before issuing a Food Handler Card.

ANSI-CFP accredited providers typically set the passing score at 70-75% on a roughly 40-question multiple-choice exam. Candidates who fail may retake the exam, often within a defined retake window.

Under §113948(e), the employer must maintain records of valid Food Handler Cards for each food handler at the facility and make them available for inspection by the local enforcement officer upon request.

Section 113948 does not require continuing education during the card's 3-year term. To renew, the worker must retake the full ANSI-CFP accredited training and pass the exam again before the card expires.

Cal. H&S Code §113945.1 requires that a designated Person in Charge be present at the food facility at all times during hours of operation. The PIC is responsible for ensuring compliance with food safety laws.

Under §113947.1, a Food Safety Manager certificate is valid for 5 years and must be obtained from an ANSI-CFP accredited program. This is distinct from the 3-year Food Handler Card.

California law requires every food facility to employ at least one Food Safety Manager who holds an ANSI-CFP accredited certification. The FSM differs from the Food Handler Card, which is required for all food handlers.

Although CDPH sets statewide food safety standards under CalCode, day-to-day inspections and enforcement at retail food facilities are carried out by the local county (or city) environmental health department.

CalCode treats Mobile Food Facilities as a distinct category. MFFs must hold their own health permit, operate from an approved commissary, and meet additional requirements covering construction, water supply, wastewater, and food handling.

California's Cottage Food law allows home-based production and sale of approved low-risk foods such as baked goods, jams, and dry mixes. CFOs must register with the local environmental health department, comply with labeling, and stay within annual revenue limits.

Many California counties (notably LA County) use a color-coded placard system: green 'A' for passing scores (typically 90-100), yellow 'B' for moderate (80-89), and red 'C' for poor (below 70). The placard must be posted visibly at the entrance.

Imminent health hazards include sewage backup, loss of hot water, loss of electricity, fire damage, pest infestation, contaminated water supply, or similar conditions. Any of these can cause the local health officer to order an immediate suspension of operations.

Under §113945.1, the PIC must actively manage food safety, including receiving and acting on employee illness reports (especially the 'Big 6'), enforcing food handler card requirements, and supervising hygiene and temperature control practices.

CalCode requires a written consumer advisory on menus that offer raw or undercooked animal foods, alerting customers — especially highly susceptible populations — that consumption may increase the risk of foodborne illness.

California follows the federal FDA Food Code 'Big 6' framework: a diagnosed reportable illness triggers a mandatory report to the local health department and exclusion or restriction of the worker until clearance criteria are met.

CalCode permits time (rather than temperature) as a control for TCS foods, but only with a written procedure available at the facility. The food must be marked with a start time and discarded after the maximum allowed period (typically 4 hours).

CalCode requires a written, approved HACCP plan for higher-risk processes including reduced-oxygen packaging (ROP), sous vide, smoking food as a means of preservation, and curing or fermenting for preservation. Routine cutting or brewing does not require a HACCP plan.

CalCode defines 'food facility' to include retail operations such as restaurants, delis, and mobile food facilities. A private home preparing food only for the household and personal guests is excluded; however, Cottage Food Operations and similar regulated home businesses have their own separate rules.

SB 602 (2010) created a statewide Food Handler Card program but expressly carved out San Diego, Riverside, and San Bernardino counties, which had pre-existing local programs. Workers in those three counties follow the local rules instead.

Cal. H&S Code §113948 requires food handlers to obtain a card within 30 days of the date of hire. The card is valid for 3 years and is portable between employers within California (outside the three exempt counties).

The California Food Handler Card belongs to the worker, not the employer. It is valid statewide for 3 years (outside San Diego, Riverside, and San Bernardino counties) and is portable between employers. Maria does not need to retake the training.

Under §113947, only ANSI-CFP accredited Food Protection Manager certification programs are recognized in California. ServSafe, Prometric, and the National Registry of Food Safety Professionals are among the accredited providers.

Statewide ANSI-CFP accredited Food Handler Card programs in California typically charge around $15. This is distinct from the Food Safety Manager (FSM) certificate, which costs roughly $100-$150 because of its more advanced 2-hour exam.

California requires every food facility to have at least one ANSI-CFP certified Food Safety Manager (5-year certificate, more advanced exam). Separately, every food handler must hold a Food Handler Card (3-year, basic ~1-hour exam). The two credentials serve different roles.

The Food Handler Card is a personal credential for food workers. Operating a food facility additionally requires a health permit from the local environmental health department, plus compliance with zoning, business licensing, and (where applicable) plan-check construction requirements.

Local environmental health departments use a risk-based inspection schedule. Higher-risk facilities (full-service restaurants, those handling raw animal foods) are typically inspected more frequently — roughly 1-3 times per year — while very low-risk operations may be inspected less often.

CalCode requires food facilities to maintain a written employee health policy covering reportable symptoms (vomiting, diarrhea, jaundice, sore throat with fever, infected wounds) and the Big 6 diagnosed illnesses, with clear instructions for workers to notify the PIC.

CalCode contains narrowly written exclusions for certain non-commercial settings, such as specified religious institution events and limited charitable food service operations, that are not classified as regulated retail 'food facilities.' All commercial restaurants and grocery delis remain fully regulated.

Under §114413, the FSM certificate is valid for 5 years. To remain qualified, the FSM must pass an ANSI-CFP accredited Food Protection Manager examination again before the existing certificate expires.

CalCode allows the PIC to demonstrate knowledge in several ways, including by holding a valid ANSI-CFP accredited Food Safety Manager certificate or by correctly answering a sanitarian's food-safety questions during an on-site inspection.

CalCode gives local health officers the right of entry during reasonable hours. The PIC must allow inspection of all parts of the facility (kitchen, storage, restrooms, etc.) and produce required records such as the employee health policy, time-control procedures, and FSM certification.

CalCode prohibits smoking, vaping, eating, and chewing gum in food-prep, dishwashing, and food-storage areas because these activities can transfer saliva and contaminants to hands, food, and equipment. Such activities are permitted only in designated break areas separated from food and utensils.

Under §114413, the FSM certificate is valid for 5 years. To remain qualified, the FSM must pass an ANSI-CFP accredited Food Protection Manager examination again before the existing certificate expires.

Local environmental health departments use a risk-based inspection schedule. Higher-risk facilities (full-service restaurants, those handling raw animal foods) are typically inspected 1-3 times per year or more, while very low-risk operations are inspected less often.

CalCode requires food facilities to maintain a written employee health policy covering reportable symptoms (vomiting, diarrhea, jaundice, sore throat with fever, infected wounds) and the Big 6 diagnosed illnesses, with clear instructions for workers to notify the PIC.

CalCode contains narrowly written exclusions for certain non-commercial settings, including specified religious institution events and limited charitable food service operations, that are not classified as regulated retail 'food facilities.' All commercial restaurants and grocery delis remain fully regulated.

Cottage Food law requires CFOs to register (Class A) or be permitted (Class B) with the local environmental health department, label products with the operator's name, the CFO registration/permit number, ingredients, allergen statement, and the disclosure 'Made in a Home Kitchen,' and operate within annual revenue limits.

CalCode requires most MFFs to operate from and return daily to an approved commissary where the unit can be cleaned, restock potable water, dispose of wastewater, store food, and undergo required maintenance.

Counties using a grade placard system require the most recent placard to be conspicuously posted at the customer entrance. Removing, altering, defacing, or covering the placard is a violation that can lead to fines and additional enforcement action.

California's statewide Food Handler training is a basic, entry-level program typically completed in about 1 hour, followed by a short online exam. This is much shorter than the more advanced Food Safety Manager (FSM) certification, whose exam alone is usually about 2 hours.

ANSI-CFP accredited Food Protection Manager exams accepted in California (e.g., ServSafe Manager, Prometric, NRFSP) typically take about 2 hours and cover advanced topics such as HACCP, allergen management, and crisis response — distinguishing the FSM credential from the basic ~1-hour Food Handler exam.

California Health & Safety Code §113947.1 requires every food facility to employ at least one Certified Food Protection Manager (CFM, also called Food Safety Manager / FSM). The statute accepts any certification accredited by ANSI National Accreditation Board (ANAB) under the Conference for Food Protection (CFP) Standards for Accreditation of Food Protection Manager Certification Programs — not just one brand. As of 2026, the ANAB-CFP accredited programs include ServSafe Manager (National Restaurant Association), Prometric Food Protection Manager Certification, National Registry of Food Safety Professionals (NRFSP), Always Food Safe Food Protection Manager Certification, and Learn2Serve Food Protection Manager Certification (360training). All five carry equal legal weight in California. Option C is the common misconception — ServSafe is the most popular brand but it is not the only accepted certification. Option A is wrong because CDPH does not issue the certification itself; it accepts accredited third-party credentials. Option B is wrong because online-proctored CFM exams from accredited providers are valid statewide. The CFM certificate is valid for 5 years from issue.