FLORIDA
FOOD MANAGER CERTIFICATION

Yes. Florida law requires that all food establishments have a Certified Food Protection Manager (CFPM) on staff.

Pass an exam from an ANAB accredited program, such as AAA Food Handler’s Food Protection Manager Certification.

Food Manager Certification Florida are valid for 5 years and must be renewed before expiration.

Yes, as long as the certification is from an ANAB accredited program, it is accepted statewide and nationwide.

Food workers are trained for basic food safety. Food managers oversee broader responsibilities, including compliance, staff training, and operational safety.

It’s comprehensive, but most people pass after reviewing the material thoroughly.

Yes, online training and proctored exams are available and fully accepted.

AAA Food Handler’s Food Protection Manager Certification is accredited by the ANAB and the Conference for Food Protection (CFP). It’s nationally accepted and recognized across the United States.

They monitor food safety operations, train staff, and ensure compliance with the Florida food code.

It helps prevent foodborne illness, ensures compliance, and boosts career opportunities.

You’ll need to complete an approved course in nutrition and foodservice management and pass the Certified Dietary Manager (CDM) exam.

AAA Food Handler’s Food Manager Program meets the requirements for Certified Food Service Manager Requirement to Comply with CFR § 483.60 Food and Nutrition Services.

Under Rule 64E-11.012 of the Florida Administrative Code, food managers responsible for storing, preparing, displaying, or serving food to the public must earn certification within 30 days of starting their job. Certification is obtained by passing a food manager exam through a Florida Department of Health-approved provider like AAA Food Handler.

While training is not mandatory, taking a food manager course is recommended to help pass the test. If an establishment has 3 or more employees on duty at once—or serves a highly susceptible population—at least one certified manager must be on-site at all times. Otherwise, one certified manager responsible for all operating hours is sufficient, even if not physically present.

Certain establishments, such as bars, lounges, civic organizations, theaters, and school-operated food services, may be exempt. Always check with your local health department for additional requirements.