While Missouri does not have a statewide food manager certification requirement, many local health departments require certified food managers. Cities like St. Louis, Kansas City, Springfield, and Columbia have specific regulations mandating food safety certification for managers in food establishments.

Training is not required by Missouri state law, but it is highly recommended. Some local jurisdictions may mandate training before taking the exam.

You can take the FMC® exam in three ways:

• Online via ProProctor Remote Proctor (from home with a live proctor)
• At a Prometric Test Center (in-person testing locations)
• Through EduProctor™ On-Site Proctoring (if available for your organization)

The FMC^® training program covers essential food safety principles, including:

• Foodborne illness prevention
• Safe food handling and storage
• Cleaning and sanitization
• HACCP principles
• Regulatory compliance

The cost varies depending on the exam format (remote, in-person, or bundle with training). Bulk pricing options are available for businesses.

Many cities, including St. Louis and Kansas City, require restaurants and bars to have at least one certified food manager on staff. It is recommended to check with local health authorities for specific requirements.

Some Missouri cities require food truck operators to have a certified food manager. St. Louis and Kansas City have stricter food safety regulations for mobile food vendors.

Yes, large-scale food service establishments, including those in resorts, lodges, and casinos, often require at least one certified food manager to oversee food safety practices.

Yes, horse racing tracks that serve food to the public must comply with local health regulations, which may include having a certified food manager.

If these establishments handle open or prepared food, they may be required to have a certified food manager on staff. Requirements vary by county and city health departments.

Food service operations in theme parks and movie theaters must comply with local food safety regulations, which may require a certified food manager.

Yes, catering businesses are considered food establishments and often need a certified food manager, especially when operating in major cities.

School food service programs and culinary training institutions often require food managers to be certified to ensure compliance with food safety standards.

Missouri allows cottage food production with fewer restrictions than commercial food establishments, but some counties or cities may require certification if selling at certain venues or markets.

You must retake and pass the FMC® Food Managers Certification Exam before your certificate expires. Training is recommended but not required.

You can sign in to your account and reprint or download your certificatethrough the FMC website: https://www.foodmanagerscertification.com/.

Businesses that fail to comply with local food safety certification requirements may face fines, penalties, or even closure by health inspectors.

You can check with the Missouri Department of Health and Senior Services (DHSS) or your local county health department for specific regulations.

The Missouri Department of Health & Senior Services (DHSS) requires the person in charge (PIC) to be demonstrat knowledge about:

• Foodborne illness prevention
• Hazard Analysis
• Critical Control Point (HACCP) principles
• Missouri Food Code
• Train and monitor staff

Always be sure to check with your local health department for any additional training and certification requirements.