NYC Rules, Certification, and Inspections
New York City runs its own food-safety program under the Health Code, administered by the Department of Health and Mental Hygiene (DOHMH). The certified supervisor must know Article 81, how to get certified, and how the letter-grade inspection system works, because these rules govern every food service establishment in the five boroughs.
Article 81 and the Supervisor Rule
Food service establishments in New York City are regulated under Article 81 of the NYC Health Code, which sets the sanitation, temperature, and operating requirements the exam covers. A central rule is that whenever a food service establishment is open and food is being prepared or served, at least one supervisor who holds a Food Protection Certificate must be present and on duty. This person is responsible for making sure staff follow safe practices, which is the daily job of active managerial control. The certificate belongs to the individual, not the business, so an establishment must have enough certified supervisors to cover all operating hours across shifts. Operating without a certified supervisor on site is a violation that can cost points on inspection.
Getting Certified
To become certified, a supervisor takes the Food Protection Course through the NYC DOHMH Health Academy. The course is free and offered online in English, Spanish, and Chinese, with a study guide available in many additional languages; a classroom option is also offered. The online course is self-paced and has fifteen lessons. After completing the lessons, the candidate must pass a proctored final exam given in person at the Health Academy. The exam costs $24.60, which is a $24 fee plus a small convenience charge, and a score of at least 70 percent is required to pass. Once passed, the DOHMH issues the Food Protection Certificate. Because the exam is proctored in person, the candidate must appear at the Health Academy with valid identification to take it and receive the certificate.
Letter-Grade Inspections
The DOHMH inspects food service establishments and assigns a letter grade based on how many violation points an inspection finds; fewer points is better. A score of 0 to 13 points earns an A, 14 to 27 points earns a B, and 28 or more points earns a C. Violations are scored by severity, with critical violations such as improper temperatures or evidence of pests worth more points than general ones. The establishment must post its letter grade in the window where the public can see it. An establishment that scores in the B or C range on the initial inspection can be reinspected, and may post a grade-pending card while it waits. The grade system is public precisely so customers can see how well an establishment controls food safety.
Approved Sources, Posting, and Mobile Vendors
Beyond temperature and cleanliness, Article 81 covers where food comes from and what must be posted. All food must come from approved, licensed sources; home-prepared food and food from unlicensed sources may not be served to the public. Certain establishments must post additional information, such as calorie counts on menus at chain restaurants and required consumer advisories. Reportable conditions, such as a suspected foodborne-illness outbreak or a confirmed illness in a worker, must be reported to the DOHMH. Mobile food vendors and their carts are also licensed and inspected, and cart operators need their own food protection training. When a serious hazard is found, an inspector can embargo food or, in extreme cases, close an establishment until the problem is corrected. Knowing these administrative rules rounds out the certified supervisor's responsibilities.
Last updated: July 2026