Food Handlers Card vs. Food Manager Certification: What’s the Difference?

If you work at a food establishment or anywhere food is prepared and served — such as healthcare facilities or schools — you’ll likely need some form of food safety training. This is because improper food handling is one of the leading causes of foodborne illness.

There are two main types of food safety training: food handler training and food manager certification. But how do they differ, and which one do you need for your role?

This article breaks down the key differences between a food handlers card and food manager certification, along with the steps to earn the right one for your job.

What is a food handlers card?

A food handlers card or certificate proves that you’ve completed training on basic food safety principles, including:

• good personal hygiene
• time-temperature controls for safety
• cross-contamination and cross-contact prevention
• cleaning and sanitizing procedures

Food handler training is intended for workers in non-management positions, including:

• servers, bussers, and dishwashers
• baristas, bartenders, and barbacks
• cooks and food prep workers

Many states and counties mandate food handler training, requiring workers to earn a card before or shortly after starting a job. Even in places without legal requirements, employers often make it a condition of employment.

While many organizations offer food handler training, only those accredited by the ANSI–National Accreditation Board (ANAB) are widely accepted by state and local authorities. FoodSafePal’s course, for example, is ANAB-accredited and can be completed entirely online in just 90 minutes.

While many organizations offer food handler training, only those that are ANSI-National Accreditation Board (ANAB)-accredited like FoodSafePal’s are usually accepted by state and local laws or employers.

Food handlers cards are typically valid for two to three years, depending on your state. Renewing is easy — simply retake the training and test.

What is a food manager certification?

A food manager certification proves you’ve mastered advanced food safety topics, such as:

• active managerial control
• hazard analysis and and critical control points (HACCP)
• Food and Drug Administration (FDA) Food Code requirements

The certification is designed for management-level roles, including:

• owners, dietary managers, and chefs
• food truck operators
• person-in-charge during shifts

Nearly every state requires at least one Certified Food Protection Manager (CFPM) per shift. Only ANAB Conference for Food Protection (CFP) are accepted by health departments.

There are no prerequisite to scheduling and taking the exam. However, preparation is key to avoid wasting time and money retaking the test, which typically consists of 60–90 multiple-choice questions.

Training is usually sold separately or bundled with the exam.

You must take the exam under proctored conditions, though online options allow you to test from home.

Food manager certification is good for five years from the date you pass the test and must be renewed by taking the exam.

Food handlers card vs. food manager certification

Here’s a table comparing the food handlers card with the food manager certification:

	Food Handlers Card	Food Manager Certification
What it does	Demonstrates knowledge of basic food safety principles	Demonstrates advanced food safety knowledge and compliance
Who it’s for	Non-management workers (e.g., servers, cooks, bartenders)	Managers, owners, chefs, and persons-in-charge
Topics covered	Personal hygiene, time-temperature control, cleaning and sanitizing, and cross-contamination prevention	Everything in food handler training, plus HACCP and FDA requirements
Cost	$10–$30 (varies by provider)	$80–$200 (varies by provider)
Time to complete	1–2 hours for training and test	7–12 hours for preparation and test
Valid for	2–3 years	5 years
Renewal requirements	Retake the training and test	Retake and pass the certification exam (training is recommended)

State requirements for food safety training

Depending on where you live and work, you will likely need to earn a food handlers card or food manager certification.

Here’s a breakdown of each state’s requirements when it comes to a earning a food handlers card or food manager certification:

Remember, even if there are no state or local requirements for a food handlers card or food manager training, your employer may still require it.

The bottom line

Food safety training is almost always required to work at a food establishment or place that prepares and serves food like a healthcare facility or school.

A food handlers card is ideal for employees, proving knowledge of basic food safety practices. In contrast, a food manager certification is for those in leadership roles, covering advanced food safety topics.

Your role and workplace requirements will determine which certification you need, but earning one can enhance your credibility and confidence in any food-related job.