According to Rule 64E-11.012 of the Florida Administrative Code, managers overseeing the storage, preparation, display, and serving of food to the public are mandated to obtain certification within 30 days of employment commencement.
To become a certified food manager, individuals must pass a food protection manager certification exam administered by a Florida Department of Health-approved provider such as FMC® Food Managers Certification by EduClasses®. While not mandatory by regulation, undergoing a food manager training course is advisable to enhance preparation for the exam.
For establishments with three or more employees concurrently engaged in food handling or serving a highly susceptible population, at least one certified manager must be on-site at all times. Other establishments require only one certified manager accountable for all operating hours, though not necessarily present physically.
Certain establishments, including bars, lounges, civic organizations, theaters, and schools where food services are managed by school employees, are exempt from manager certification obligations.