5 Most Common Training & Certification Requirements for Kitchen Staff
Training and certification for kitchen staff are often required to comply with federal, state, and local food health and safety laws. Most food certifications are easy to do, cheap to get and quick to renew.
On the contrary, failing to obtain the necessary training documentation might result in fines, failed inspections, liability, damage to brand reputation, difficulty in renewing licenses, an increase in insurance premiums and even permanent closure of your business – which will not look good on your resume!
To keep your foodservice establishment up-to-date and in compliance, we’ve created this guide to cover training and certification requirements for kitchen staff. So grab your paper, pencil and bifocals, and let’s make a list!
What Is Food Safety Certification?
Food safety certifications are required by federal and state law to keep consumers safe from foodborne illnesses through education on safe food handling practices. These training and certifications are usually broken down into two types:
- Food handler certification – Food handlers are your servers, food preparers, cooks and dishwashers who come in direct contact with food.
- Food manager certificates – Food managers are those who take a leadership role in food safety handling, planning and disposal. These are owners, managers, supervisors and chefs. They typically require more training, and their certifications tend to cost more.
Training & Certification Requirements for Kitchen Staff
Most states require some form of food handler and food manager safety certifications. However, the specific requirements for obtaining these certificates vary widely from state to state. For example:
- Training course & exam – Food safety certifications and licenses always begin with a training course and end with an exam. A food handler permit will be easier and cheaper than a food manager permit, but with dedication and enough time, everything is achievable.
- Frequency – How often food safety training and certification requirements for kitchen staff have to be renewed varies widely between state and roles.
- Training & certification providers – Not all food handling courses and certification providers are created equally or accepted in every state. Some reputable accreditations are the American National Standards Institute (ANSI), the National Restaurant Association (NRA) and International HACCP Alliance (IHA).
- Certified roles – Not every state requires staff members to possess a food handlers card. In some, everyone handling food needs training and certification. In others, it differs from county to county. It just depends on where you set up shop. To avoid any confusion or fines, you can find the specifics of which staff members you’ll need to train/certify and how often on your state or local county Department of Health or Department of Agriculture websites.
What Are the Most Common Food Safety Certifications?
This section will serve as a launching point for the training, permits, cards, certifications and licenses needed to adhere to federal, state and local food safety and health laws and regulations.
Food Handler Certification
Topics Covered:
- Proper handwashing techniques
- Safe cooking and storage temperatures
- Preventing cross-contamination
- Authorized cleaning protocols for equipment and food-contact surfaces
- Recognizing the signs and symptoms of foodborne illnesses
- Identifying biohazards in and around the kitchen
- Etc.
How Much Does a Food Handler Permit Cost?
The cost of licensing is typically absorbed by the employer, but it won’t break the bank, stabilizing around $5-30 per employee in most states with similar renewal fees.
Who Needs a Food Handler Permit?
Most foodservice employees will need to acquire a food handler license within so many weeks of starting their new job. Even if your state doesn’t require your employees to obtain one, it’s a good idea to get them certified anyway.
The knowledge learned in the course could keep your business from landing on the front page news. So here’s a list of some food service personnel that might need to hit the books:
- Waiters
- Bartenders
- Cooks/Chefs
- Cafeteria workers
- Food truck operators
- Deli workers
- Bakery staff
- Concession stand employees
- Bussers
- Grocery store personnel
- Baristas
How to Get Certified in Food Safety?
Most of the time, certifications can be completed remotely from the comfort of a laptop, but they can also be done in person. In-person classes typically cost more, but at the same time, classroom settings are free from distractions, and students get the opportunity to ask questions.
Food Manager Certification
A food manager training and certification covers many similar topics as a food handler license but is more comprehensive and pays greater attention to developing food safety skills, knowledge and plans.
Topics Covered:
- Proper food storage and preparation
- Safe cooking and storage temperatures
- Cross-contamination prevention
- Pest control prevention, identification and elimination
- Equipment maintenance
- Proper handwashing techniques
- Personal hygiene policies
- Cleaning schedules, procedures and chemical usage
- Food safety regulations and standards
- Recognizing the signs and symptoms of foodborne illnesses
- Identifying biohazards in and around the kitchen
- Managerial responsibilities
- Etc.
How Much Does a Food Manager Permit Cost?
A food manager safety certification will cost anywhere from $50-$200, depending on the state and regulatory body you go through. The total cost breakdown is by the course, exam and proctoring fee. Many testing organizations offer package deals, making it cheaper to certify several employees at once.
Who Needs a Food Manager Certificate?
In some states, only one certified person must be onsite at any time, while others require multiple personnel. To give you an idea about who among your staff may need one, take a look at this list:
- Restaurant managers
- Owners of foodservice establishments
- Chefs/Head cooks
- Catering managers
- Foodservice directors
- Hotel managers
- Food truck operators
- Convenience store managers
- Supermarket deli/bakery managers
How to Become a Certified Food Protection Manager?
To become a certified food protection manager (CFPM), you must take a state-approved training course and pass the exam. Many proctors offer online or in-class options for flexible schedules. Check with your local and state health departments, as requirements vary.
HACCP Certification
A HACCP certification (Hazard Analysis and Critical Control Point) helps businesses identify biological, chemical and physical hazards and create a plan to mitigate them. In foodservice, this would look like reducing the risk of spreading foodborne illness.
The cost of certification ranges anywhere from a couple hundred dollars to a couple thousand, depending on the size of your establishment, the number of kitchen staff, and the complexity of the operation, among many other variables. Getting HACCP certified is not for the faint of heart, as it can take up to a year from inception to audit. However, the HACCP plan is an internationally recognized standard that will boost the confidence in your customer’s dining experience and help prevent any disasters before they happen.
Allergen Awareness Certification
An allergen awareness certification proves knowledge and understanding of federal laws and is required in some states. In others, an allergy certificate isn’t formally required, but it’s still another training requirement for kitchen staff. Employees must demonstrate a working knowledge of the “Big 8” (peanuts, tree nuts, milk, eggs, fish, shellfish, soy and wheat) as it pertains to their role.
Alcohol Safety Certification
Another training and certification requirement for kitchen staff may include a bartender license. Many states also require “Responsible Beverage Service Training” or “TIPS” (Training for Intervention Procedures) for those handling alcohol. Even if you live and work in a state that doesn’t legally require employees to obtain an alcohol certification card, it might still be a good idea to provide training for your staff.
Not only does it demonstrate a commitment to employee and customer safety, but foodservice establishments have a legal and moral duty to adhere to local, state and federal alcohol laws. Awareness of alcohol intoxication, intervention techniques, and rules can prevent lawsuits and liability issues, protecting your establishment’s good name and bottom line.
More Food Safety & Hygiene Tips
No matter if you’re head chef or running plates, it’s important to know best food safety practices. Understanding common safety mistakes, benefits of certification and learning best hygiene practices will provide safe food production and storage. To ensure you’re protecting your staff and customers from food-borne illnesses, check out our article on Food Safety and Hygiene in a Commercial Kitchen.