No, food safety regulations are the same as other food service establishments in Connecticut. However, because casinos typically have large kitchens and higher-volume food service, additional oversight and management may be required.

While state law requires food establishments to have certified food managers, specific cities like Hartford, New Haven, Bridgeport, Stamford, and Waterbury may have additional requirements. It’s essential to consult the local health department for the most accurate information.

Catering businesses must ensure their staff is trained in food safety, with at least one certified food manager present during preparation, handling, and delivery of food.

Yes, food operations within casinos, such as restaurants, buffets, and bars, must have a certified food manager. Given the large scale and number of food services in casinos, having a certified food manager is critical to ensuring compliance with health and safety regulations.

Yes, food trucks in Connecticut must have a certified food manager on staff, as they are subject to the same food safety regulations as brick-and-mortar establishments.

 Yes, grocery stores that have deli counters, prepared foods, or hot food bars must have a certified food manager on site to ensure the safety of food handling and preparation.

Yes, all restaurants and bars in Connecticut must have at least one certified food manager, particularly in larger operations or when preparing and serving complex meals. Certification is often required to meet local health department regulations.

The FMC® Food Manager Certification is valid for five years. After five years, you will need to retake the exam to renew your certification.

Yes, the FMC® Food Manager Certification is recognized by the Connecticut Department of Public Health and is accepted by health inspectors across the state.

Connecticut Department of Public Health requires certain food establishments to have at least one Qualified Food Operator (QFO) in a supervisory position on-site. The QFO must demonstrate knowledge of safe food handling by passing an ANAB-CFP accredited Certified Food Protection Manager (CFPM) program.

Per the Connecticut Department of Health Education and Training page they accept all ANAB-CFP Accredited Certified Food Protection Manager programs.

View the Connecticut food safety regulations for more information.

To become a certified food protection manager, individuals must pass a food protection manager certification exam from an ANAB-CFP approved provider such as FMC^® Food Managers Certification by EduClasses^®.

Be sure to always check with your local health department for any additional certification requirements.

Bridgeport Health Department of Connecticut requires that all food service establishments have at least one certified food protection manager on staff. The state the requirements for becoming a certified food protection manager in Connecticut include:

• Completion of an approved food safety training program that is at least eight hours in length.
• Passing an approved food protection manager certification exam with a score of 75% or higher.
• Renewing certification every five years by completing an approved recertification course or exam.

FMC^® Food Managers Certification is marked as approved exam provider on the Bridgeport Health Department Approved Exam Provider list.

If you fail the exam, you are allowed to retake it within a designated period. In Connecticut, most certification programs allow one or two retake opportunities, often within a year of the initial exam date.

For specific information regarding food safety regulations, reach out to the local health department or visit the official Connecticut Department of Public Health website. Many cities also have their own health codes available online.

The FMC® exam can be taken at authorized Prometric test centers and with EduProctor On-site Proctors across Connecticut, and you can also opt for online proctoring services through approved providers.

In Connecticut, food establishments that serve the public, including restaurants, bars, food trucks, catering services, and hotels, are required by local health departments to have at least one certified food manager on staff. Check your municipality's regulations for specific requirements.