{ "dataset": "food-manager", "version": "2026-09-05", "records": 5, "columns": [ "page_id", "state", "certification", "cluster", "mandate_level", "duty_shape", "who_must_get", "presence_requirement", "minimum_certified_people", "replacement_grace_period", "regulator_name", "certificate_issuer", "approved_provider_rule", "accreditation_standard", "training_requirement", "exam", "fees", "validity_years", "renewal_cycle", "exemptions", "county_exceptions", "local_overrides", "food_handler_relationship", "legal_basis", "last_verified", "source_urls", "page_url" ], "terms": "Free to cite and reuse with attribution to LicensingAtlas. Every value is verified against the official source named in its source_urls and dated in last_verified.", "rows": [ { "page_id": "ct-food-manager", "state": "Connecticut", "certification": "Certified Food Protection Manager", "cluster": "food-manager", "mandate_level": "state-mandated", "duty_shape": "certified-person-in-charge", "who_must_get": "The person in charge of a Class 2, 3 or 4 food establishment must be a certified food protection manager, at all times that establishment is operating (Conn. Agencies Regs. Sec. 19a-36h-4(b)). Read the two layers precisely:\n\n- Every class, including Class 1, must have a person in charge on-site at all times the establishment is operating -- but in a Class 1 establishment that person need only meet section 2-102.11 of the food code, not hold a certification (19a-36h-4(a)).\n- In a Class 2, 3 or 4 establishment the person in charge must additionally BE a certified food protection manager, subject only to the non-peak-hours alternate in 19a-36h-4(c).\n\nThe person who holds the certification is not free-floating: under 19a-36h-4(b)(3) the certified food protection manager must \"be a full-time employee, and assigned as the certified food protection manager to only one food establishment.\" \"Full-time\" is defined in Conn. Agencies Regs. Sec. 19a-36h-1(13) as \"a person normally employed and on duty not less than thirty hours per week on a regular basis, or the total number of hours the food establishment is open per week, if less than thirty hours.\"\n\nConn. Gen. Stat. Sec. 19a-36i(c) states the employment side of the same duty -- each class 2, 3 and 4 establishment \"shall employ a certified food protection manager\" -- and requires the food inspector to verify the certification at inspection.", "presence_requirement": "Yes -- and this is Connecticut's sharpest departure from the common one-certified-person-on-staff model. Conn. Agencies Regs. Sec. 19a-36h-4(b): \"At all times, a class 2, 3 and 4 food establishment is operating, the person in charge shall be a certified food protection manager, except as permitted by subsection (c) of this section.\" Subsection (a) separately requires a person in charge on-site \"at all times the establishment is operating\" for Class 1 through 4.\n\nThe one relief is narrow and conditional (19a-36h-4(c)): \"The owner or manager of each class 2, 3 and 4 food establishment shall appoint an alternate person to be in charge, when the person in charge cannot be present. The alternate person in charge shall only be utilized during non-peak hours of operation, such as an overnight shift in which no more than two employees are on-site, and there is limited or no food preparation taking place. Such appointment shall be in writing on a form prescribed by the commissioner.\" The alternate must \"[d]emonstrate the same knowledge as a certified food protection manager\" and, on request of a food inspector, demonstrate the knowledge required under section 2-102.11(C)(1) to (17) of the food code -- but the alternate is not required to be certified.\n\nEnforcement weight is stated in the rule itself: \"The food inspector shall consider noncompliance with subsection (c) of this section a priority foundation item and shall cite such finding on the food inspection report form\" (19a-36h-4(d)).", "minimum_certified_people": "At least one certified food protection manager per Class 2, 3 or 4 food establishment -- Conn. Gen. Stat. Sec. 19a-36i(c): each such establishment \"shall employ a certified food protection manager.\" Connecticut sets no numeric ratio to staff count, seats or shifts anywhere in ch. 368a or in Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7. In practice the presence rule, not a headcount rule, is what drives how many certified people an operation needs: because the person in charge must be a certified food protection manager at all times the establishment is operating (19a-36h-4(b)) and the non-certified alternate may only be used during non-peak hours (19a-36h-4(c)), a single certified manager cannot cover an establishment whose operating hours exceed one person's working time. Connecticut does not say so in terms, and this page does not assert a number the state has not set.", "replacement_grace_period": "None published. Connecticut sets no grace period for replacing a certified food protection manager who leaves, and none for a change of ownership or a newly opened establishment. Searched: Conn. Gen. Stat. ch. 368a Secs. 19a-36a, 19a-36b, 19a-36g, 19a-36h, 19a-36i and 19a-36m; and the full text of Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7 (subject-matter PDF from the official eRegulations portal, revised 2024-10-29). The word \"days\" does not appear anywhere in that regulation text, and neither the manager statute nor the manager regulation contains any renewal, expiration or replacement window.\n\nWhat fills the gap instead is the alternate person in charge: 19a-36h-4(c) requires the owner or manager to appoint one in writing on a form prescribed by the commissioner for when the certified manager cannot be present -- but only during non-peak hours of operation. That is a shift-level substitution, not a 60- or 90-day window to operate without a certified manager, and it must never be rendered as one.", "regulator_name": "Connecticut Department of Public Health, Food Protection Program, sets and interprets the rules; the 59 local health departments and health districts license, inspect and enforce. DPH states it plainly: \"The State of Connecticut uses the 2022 FDA Model Food Code, the Connecticut General Statutes, and the Regulations of Connecticut State Agencies. These regulations are enforced by the local health departments/districts who issue licenses, conduct routine inspections of retail food establishments, respond to consumer complaints, and investigate foodborne illness outbreaks.\" DPH's licensing page routes operators to the local level: \"Contact the local health department serving your town for information on obtaining a food service license. Specific requirements and procedures may vary from town to town.\" The permit itself is issued by the director of health of the town, city or borough (Conn. Gen. Stat. Sec. 19a-36i(a)).", "certificate_issuer": "A food protection manager certification program accredited under the Conference for Food Protection standard -- not the State of Connecticut. Conn. Gen. Stat. Sec. 19a-36i(c) requires that the person \"satisfactorily passed a test as part of a food protection manager certification program that is evaluated and approved by an accrediting agency recognized by the Conference for Food Protection as conforming to its standards for accreditation of food protection manager certification programs.\" Connecticut issues nothing of its own: no state certificate, card, number or registry appears in ch. 368a or in Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7 (the word \"certificate\" does not occur in that regulation text at all).\n\nNeither DPH nor the statute names individual programs. The one official Connecticut pointer found to a list of eligible programs is at the local level: the New Haven Health Department's food licensing page sends operators to the ANSI National Accreditation Board's public directory of accredited food protection manager certification programs, under the heading \"Find resources for Certified Food Protection Managers.\"", "approved_provider_rule": "Accreditation, not state approval. Connecticut does not maintain an approved-provider list, does not approve individual courses and does not run an equivalency review. The single test is the one in Conn. Gen. Stat. Sec. 19a-36i(c): the certification program must be \"evaluated and approved by an accrediting agency recognized by the Conference for Food Protection as conforming to its standards for accreditation of food protection manager certification programs.\"\n\nThere is no reciprocity or out-of-state clause, because on the face of the statute none is needed: the qualifying fact is the accreditation of the program, not where the person sat the exam. Connecticut publishes no separate endorsement, transfer or out-of-state approval process, and this page does not assert that one exists or that a particular out-of-state certificate has been accepted.\n\nVerification is done at inspection rather than at a registry: \"A certified food inspector shall verify that the food protection manager is certified upon inspection of the food establishment\" (Sec. 19a-36i(c)), against the certification the establishment must keep on file (Conn. Agencies Regs. Sec. 19a-36h-4(b)(2)).", "accreditation_standard": "Conference for Food Protection accreditation, stated in statute. Conn. Gen. Stat. Sec. 19a-36i(c) requires a program \"evaluated and approved by an accrediting agency recognized by the Conference for Food Protection as conforming to its standards for accreditation of food protection manager certification programs.\" The same formula is repeated in the residential-care-home exception at Sec. 19a-36m(d)(1).\n\nNote what the statute does and does not name. It names the Conference for Food Protection standard and the concept of a CFP-recognized accrediting agency; it does not name ANSI or ANAB, and neither \"ANSI\", \"ANAB\", \"accredit\" nor \"Conference for Food Protection\" appears anywhere in Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7. The ANSI National Accreditation Board is the accrediting agency in practice, and the official Connecticut source that points to it is municipal, not state: New Haven's health department links its \"resources for Certified Food Protection Managers\" straight to ANAB's accredited-program directory.", "training_requirement": "not-required", "exam": "Passing \"a test as part of a food protection manager certification program\" accredited under the Conference for Food Protection standard (Conn. Gen. Stat. Sec. 19a-36i(c)). That is the whole of Connecticut's exam law.\n\nConnecticut sets no passing score, no proctoring rule, no retake rule, no time limit, no language requirement and no exam validity window. None of these appears in ch. 368a or anywhere in Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7. Those terms are set by the accredited program under the CFP standard, not by Connecticut, and attributing a passing score such as 75% to Connecticut would be a fabricated state fact.\n\nConnecticut also imposes no course-hour prerequisite: the statute conditions the credential on passing the accredited program's test, not on attending a course of any length. Whether training accompanies the exam is the program's design, not a Connecticut requirement.", "fees": "Connecticut charges nothing for the manager certification. There is no state application, no state certificate and no state fee: no fee provision of any kind appears in Conn. Gen. Stat. Secs. 19a-36a, 19a-36b, 19a-36g through 19a-36m, and the word \"fee\" does not occur anywhere in Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7.\n\nThe money in this area belongs to two other things, and neither is a manager fee. (1) The establishment's own food service license, issued locally -- New Haven's Environmental Health annual fee schedule, linked from its food licensing page and updated June 2026, prices \"Standard Food Service Establishments $200.00 per establishment,\" \"Catering Food Service Establishments $550.00 per establishment,\" \"Micro Food Service Establishments $75.00 per establishment\" and \"Temporary Food Service Establishments $80.00 per license.\" Those are New Haven's establishment fees and they vary by town; DPH says so (\"Specific requirements and procedures may vary from town to town\"). (2) The accredited certification program's own exam or course price, which is set by the program and is not published by any Connecticut authority.", "validity_years": "No state term. Connecticut sets no expiration, term or renewal cycle for the certification: the words \"renew\", \"expire\" and \"valid\" do not occur anywhere in Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7 (full text, revised 2024-10-29), and Conn. Gen. Stat. Sec. 19a-36i(c) requires only that the person has passed a CFP-accredited program's test. Whatever term the certificate carries is the accredited program's, not Connecticut's.", "renewal_cycle": "None set by Connecticut. Neither the statute nor the regulation gives the certification a term, an expiration or a renewal cycle: no occurrence of \"renew\", \"expire\", \"valid\" or \"days\" exists anywhere in Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7 (full subject-matter text, revised 2024-10-29), and Conn. Gen. Stat. Sec. 19a-36i(c) states only that the person must have \"satisfactorily passed a test as part of a food protection manager certification program\" that is CFP-accredited.\n\nThe practical expiry is therefore the accredited program's own -- Conference for Food Protection accredited certifications commonly carry a fixed term -- but that term is the program's, is not stated in Connecticut law, and must not be published as a Connecticut rule. The continuing Connecticut duty is instead a status duty: the person in charge of a Class 2, 3 or 4 establishment must BE a certified food protection manager at all times the establishment is operating, and the certification must be on file and produced to the food inspector on request.", "exemptions": "Connecticut's carve-outs are unusually specific and sit in three places.\n\nBy establishment class -- Class 1 needs no certified manager. Only Class 2, 3 and 4 establishments must employ one (Conn. Gen. Stat. Sec. 19a-36i(c); Conn. Agencies Regs. Sec. 19a-36h-4(a)-(b)). A Class 1 establishment must still have a person in charge on-site at all times it is operating, meeting section 2-102.11 of the food code.\n\nBy statute -- Conn. Gen. Stat. Sec. 19a-36m(c), verbatim: \"The provisions of the food code that concern the employment of a certified food protection manager and any reporting requirements relative to such certified food protection manager shall not apply to (1) an owner or operator of a soup kitchen that relies exclusively on services provided by volunteers, (2) any volunteer who serves meals from a nonprofit organization, including a temporary food service establishment and a special event sponsored by a nonprofit civic organization, including, but not limited to, school sporting events, little league food booths, church suppers and fairs, or (3) any person who serves meals to individuals at a registered congregate meal site funded under Title III of the Older Americans Act of 1965, as amended from time to time, that were prepared under the supervision of a certified food protection manager.\"\n\nWhere the Food Code does not apply at all -- Conn. Gen. Stat. Sec. 19a-36m(d): a residential care home with thirty beds or less licensed under chapter 368v, provided its administrator or the administrator's designee has passed a CFP-accredited food protection manager certification test (this falls away if the home contracts with a food establishment or lends, rents or leases space to another party for preparing or selling food); and the food code does not prohibit food sale or distribution at (A) an owner-occupied bed and breakfast with a total building occupant load of not more than sixteen persons, no cooking or warming in guest rooms, breakfast the only meal offered, and the consumer informed by advertisements, mailed brochures and a placard in the registration area that the food is prepared in an unregulated kitchen, or (B) a noncommercial function such as an educational, religious, political or charitable organization's bake sale or potluck supper, provided the food is held at temperature, pH and water-activity conditions that inhibit microbial growth.\n\nOutside \"FOOD ESTABLISHMENT\" entirely -- Conn. Gen. Stat. Sec. 19a-36g: the term \"does not include a vending machine, as defined in section 21a-34, a private residential dwelling in which food is prepared under section 21a-62a or a food manufacturing establishment, as defined in section 21a-151.\"\n\nNot an exemption: the alternate person in charge (Conn. Agencies Regs. Sec. 19a-36h-4(c)) is a limited, written, non-peak-hours substitution for presence, not a waiver of the requirement to employ a certified food protection manager. A separate variance mechanism exists for food code requirements generally (Conn. Agencies Regs. Sec. 19a-36h-2(b); Conn. Gen. Stat. Sec. 19a-36i(b)), granted case by case by the commissioner; no published variance from the manager requirement was found and none is asserted here.", "county_exceptions": "Not applicable in the county sense, and none found in substance. Connecticut has no county government; food establishments are licensed and inspected by town, city and borough directors of health and by regional health districts -- DPH refers to \"the 59 local health jurisdictions\" and states that its regulations \"are enforced by the local health departments/districts who issue licenses.\" The permit to operate is issued by \"the director of health of such town, city or borough\" under Conn. Gen. Stat. Sec. 19a-36i(a).\n\nThat structure produces local variation in licensing procedure and fees -- DPH says so directly (\"Specific requirements and procedures may vary from town to town\") -- but no local jurisdiction examined for this page (September 5, 2026) imposes a manager-certification rule different from the state's. See the local rules section for what was actually read; see the \"What the sources do not say\" section for the limits of that check.", "local_overrides": "None found. The two largest local jurisdictions were checked directly.\n\nNew Haven -- the New Haven Health Department's food licensing page states that it works with owners and operators \"to uphold the 2022 FDA Model Food Code and the City Code of Ordinances,\" licenses food service establishments, itinerant vendors, caterers, temporary food service and micro-food businesses through CitySquared, and sets renewals \"due yearly on May 1.\" It publishes no city manager-certification rule; its only certified-food-protection-manager content is a link out to the ANSI National Accreditation Board directory of accredited programs. Its Environmental Health annual fee schedule (updated June 2026) prices establishment licenses only.\n\nHARTFORD -- the Health and Human Services department page routes food license applications to the city's Accela portal (\"Apply for Food License\"). The page contains no occurrence of \"food protection manager\", \"ServSafe\" or \"food code\" and publishes no separate city manager requirement.\n\nWhat this does not establish: we did not read either city's code of ordinances section by section, and we did not check the other 57 local health jurisdictions. Connecticut's manager duty is set by state statute and state regulation, and a town cannot dispense with it; the open question is only whether some town adds something on top.", "food_handler_relationship": "There is no substitution question in Connecticut, because only one of the two credentials exists here.\n\nConnecticut requires no individual food-handler card. Nothing in Conn. Gen. Stat. ch. 368a Secs. 19a-36g to 19a-36r, and nothing in Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7, requires a food employee to hold a card, permit or certificate to work with food. The only mandated food-safety credential in Connecticut is the certified food protection manager, and it is an establishment-level compliance duty carried by the person in charge.\n\nSo a handler card cannot satisfy the manager duty (Conn. Gen. Stat. Sec. 19a-36i(c) requires a test from a Conference-for-Food-Protection-accredited program), and the manager certification cannot substitute for a handler card, because Connecticut has no handler card to substitute for.\n\nA separate, non-credential duty does sit on every food establishment including Class 1: Conn. Agencies Regs. Sec. 19a-36h-4(a) requires each Class 1, 2, 3 and 4 food establishment to \"have a person in charge who meets the requirements of section 2-102.11 of the food code and who is on-site at the food establishment at all times the establishment is operating.\" Section 2-102.11 of the FDA Food Code is a knowledge-demonstration standard, not a certificate. In a Class 1 establishment that person in charge need not be a certified food protection manager.", "legal_basis": "Conn. Gen. Stat. Sec. 19a-36i(c) creates the duty (each class 2, 3 and 4 food establishment shall employ a certified food protection manager; the program must be CFP-accredited; the inspector verifies certification; an alternate person in charge must be designated). Conn. Gen. Stat. Sec. 19a-36g supplies the definitions -- \"certified food protection manager\", the Class 1 to 4 establishment classes, and the boundaries of \"food establishment\". Conn. Gen. Stat. Sec. 19a-36h is the Food Code adoption: \"Not later than January 1, 2023, the commissioner shall adopt and administer by reference the United States Food and Drug Administration's Food Code, as amended from time to time, and any Food Code Supplement published by said administration as the state's food code for the purpose of regulating food establishments.\" Conn. Gen. Stat. Sec. 19a-36m(c)-(d) carries the exceptions.\n\nConn. Agencies Regs. Sec. 19a-36h-4 (\"Certified food protection manager and alternate person in charge\", effective February 17, 2023) is the operative rule: presence at all times of operation, the three conditions on the certified manager, the non-peak-hours alternate on a commissioner-prescribed written form, and the priority-foundation-item citation. It sits in Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7 (\"Model Food Code Implementation\"), with definitions at 19a-36h-1 (including \"full-time\" at subdivision (13)) and applicability and variance at 19a-36h-2.\n\nTwo citation caveats. (1) The regulation's cross-reference is stale: Conn. Agencies Regs. Sec. 19a-36h-4(c)(1) directs the alternate person in charge to \"carry out the responsibilities as specified in subsection (d) of section 19a-36i of the Connecticut General Statutes,\" but P.A. 24-68, Sec. 5, effective July 1, 2024, deleted the former Subsec. (c) of 19a-36i and redesignated existing Subsecs. (d) and (e) as (c) and (d). Those alternate-person-in-charge responsibilities now sit in Sec. 19a-36i(c). The regulation still points at the old letter. (2) Connecticut's older \"qualified food operator\" statutes remain in the General Statutes -- Sec. 19a-36a (\"Regulations concerning food operators\") and Sec. 19a-36b (\"Persons exempt from examination requirement for qualified food operators\") -- while DPH states that the February 17, 2023 regulation repealed the rules that implemented them (Secs. 19-13-B40, 19-13-B42, 19-13-B48 and 19-13-B49). The live requirement is the certified food protection manager, not a qualified food operator.", "last_verified": "2026-09-05", "source_urls": "[{\"label\": \"Conn. Agencies Regs. Sec. 19a-36h-4 -- Certified food protection manager and alternate person in charge (official CT eRegulations portal; the operative rule; \\\"(Effective February 17, 2023)\\\")\", \"url\": \"https://eregulations.ct.gov/eRegsPortal/Browse/RCSA/Title_19aSubtitle_19a-36hSection_19a-36h-4/\"}, {\"label\": \"Conn. Agencies Regs. Sec. 19a-36h-4 -- full text (verbatim: \\\"At all times, a class 2, 3 and 4 food establishment is operating, the person in charge shall be a certified food protection manager, except as permitted by subsection (c) of this section\\\"; \\\"(2) Maintain such certification on file at the food establishment and provide such certification to the food inspector upon request; and (3) Be a full-time employee, and assigned as the certified food protection manager to only one food establishment\\\"; \\\"The alternate person in charge shall only be utilized during non-peak hours of operation, such as an overnight shift in which no more than two employees are on-site, and there is limited or no food preparation taking place\\\"; \\\"The food inspector shall consider noncompliance with subsection (c) of this section a priority foundation item\\\")\", \"url\": \"https://eregulations.ct.gov/eRegsPortal/Browse/getDocument?guid=%7B00C8F792-0100-CA1D-AD7C-AFF3AA2AFA88%7D\"}, {\"label\": \"Conn. Agencies Regs. Secs. 19a-36h-1 to 19a-36h-7 -- \\\"Model Food Code Implementation\\\", full subject-matter text, revised 2024-10-29 (the evidence base for the negatives: no occurrence of \\\"days\\\", \\\"renew\\\", \\\"expire\\\", \\\"valid\\\", \\\"fee\\\", \\\"post\\\", \\\"display\\\", \\\"certificate\\\", \\\"ANSI\\\", \\\"ANAB\\\" or \\\"Conference for Food Protection\\\" anywhere in the seven sections; also the definition of \\\"full-time\\\" at 19a-36h-1(13) and the variance mechanism at 19a-36h-2(b))\", \"url\": \"https://eregulations.ct.gov/eRegsPortal/Browse/RCSA/Title_19aSubtitle_19a-36h/\"}, {\"label\": \"Conn. Gen. Stat. Sec. 19a-36i -- Food establishments. Permit. Inspections. Food protection managers (verbatim subsec. (c): \\\"Each class 2 food establishment, class 3 food establishment and class 4 food establishment shall employ a certified food protection manager. No person shall serve as a certified food protection manager unless such person has satisfactorily passed a test as part of a food protection manager certification program that is evaluated and approved by an accrediting agency recognized by the Conference for Food Protection...\\\"; \\\"A certified food inspector shall verify that the food protection manager is certified upon inspection\\\"; history note: P.A. 24-68 deleted former Subsec. (c) and redesignated Subsecs. (d) and (e) as (c) and (d), effective July 1, 2024)\", \"url\": \"https://www.cga.ct.gov/current/pub/chap_368a.htm#sec_19a-36i\"}, {\"label\": \"Conn. Gen. Stat. Sec. 19a-36g -- Food code. Definitions (verbatim: \\\"'Certified food protection manager' means a food employee that has supervisory and management responsibility and the authority to direct and control food preparation and service\\\"; the Class 1-4 establishment definitions; \\\"'Food establishment' does not include a vending machine, as defined in section 21a-34, a private residential dwelling in which food is prepared under section 21a-62a or a food manufacturing establishment, as defined in section 21a-151\\\")\", \"url\": \"https://www.cga.ct.gov/current/pub/chap_368a.htm#sec_19a-36g\"}, {\"label\": \"Conn. Gen. Stat. Sec. 19a-36h -- Adoption by reference of the FDA Food Code (verbatim: \\\"Not later than January 1, 2023, the commissioner shall adopt and administer by reference the United States Food and Drug Administration's Food Code, as amended from time to time, and any Food Code Supplement published by said administration as the state's food code\\\")\", \"url\": \"https://www.cga.ct.gov/current/pub/chap_368a.htm#sec_19a-36h\"}, {\"label\": \"Conn. Gen. Stat. Sec. 19a-36m -- Application of provisions of food code re certified food managers. Exceptions (verbatim subsec. (c): volunteer-only soup kitchens, nonprofit volunteers incl. school sporting events, little league food booths, church suppers and fairs, and Title III congregate meal sites; subsec. (d): residential care homes of thirty beds or less, owner-occupied bed and breakfast with occupant load not more than sixteen, noncommercial bake sales and potlucks)\", \"url\": \"https://www.cga.ct.gov/current/pub/chap_368a.htm#sec_19a-36m\"}, {\"label\": \"Conn. Gen. Stat. ch. 368a -- full chapter, official CT General Assembly (also the source for Secs. 19a-36a and 19a-36b, the surviving \\\"qualified food operator\\\" statutes)\", \"url\": \"https://www.cga.ct.gov/current/pub/chap_368a.htm\"}, {\"label\": \"CT DPH Food Protection Program -- Main Page (verbatim: \\\"The State of Connecticut uses the 2022 FDA Model Food Code, the Connecticut General Statutes, and the Regulations of Connecticut State Agencies. These regulations are enforced by the local health departments/districts who issue licenses, conduct routine inspections of retail food establishments...\\\"; \\\"the 59 local health jurisdictions\\\")\", \"url\": \"https://portal.ct.gov/dph/food-protection-program/main-page\"}, {\"label\": \"CT DPH Food Protection Program -- Regulations (verbatim: \\\"On February 17, 2023 the Regulations of Connecticut State Agencies were amended by adding Sections 19a-36h-1 to 19a-36h-7\\\"; \\\"the regulation repeals sections 19-13-B40, 19-13-B42, 19-13-B48, 19-13-B49, which are outdated and in conflict with the current requirements of the Food Code and these regulations\\\")\", \"url\": \"https://portal.ct.gov/dph/food-protection-program/regulations\"}, {\"label\": \"CT DPH Food Protection Program -- Licensing and Complaints (verbatim: \\\"Contact the local health department serving your town for information on obtaining a food service license. Specific requirements and procedures may vary from town to town\\\"; no manager application or fee published)\", \"url\": \"https://portal.ct.gov/dph/food-protection-program/licensing-and-complaints\"}, {\"label\": \"New Haven Health Department -- Food Licensing & Inspection (verbatim: works with owners and operators \\\"to uphold the 2022 FDA Model Food Code and the City Code of Ordinances\\\"; \\\"License renewals are due yearly on May 1\\\"; \\\"Find resources for Certified Food Protection Managers\\\" links to the ANSI National Accreditation Board accredited-program directory; no separate city manager rule)\", \"url\": \"https://nhvhealth.org/food-licensing-inspection/\"}, {\"label\": \"New Haven Health Department -- Environmental Health Annual Fees, updated June 2026 (verbatim: \\\"Standard Food Service Establishments $200.00 per establishment\\\"; \\\"Catering Food Service Establishments $550.00 per establishment\\\"; \\\"Micro Food Service Establishments $75.00 per establishment\\\"; \\\"Temporary Food Service Establishments $80.00 per license\\\" -- establishment fees only, no manager certification fee)\", \"url\": \"https://nhvhealth.org/wp-content/uploads/2026/06/Environmental-Health-Annual-Fees-Updated-June-2026.pdf\"}, {\"label\": \"City of Hartford -- Health and Human Services (food license applications routed to the city's Accela portal, \\\"Apply for Food License\\\"; zero occurrences of \\\"food protection manager\\\", \\\"ServSafe\\\" or \\\"food code\\\" on the page; no city manager rule published)\", \"url\": \"https://www.hartfordct.gov/Government/Departments/HHS\"}]", "page_url": "https://licensingatlas.com/food-manager/ct-food-manager/" }, { "page_id": "ks-food-manager", "state": "Kansas", "certification": "Certified Food Protection Manager", "cluster": "food-manager", "mandate_level": "none", "duty_shape": "optional-knowledge-route", "who_must_get": "No one. No Kansas statute, regulation or food code provision requires any person to hold a food protection manager certification.\n\nThe duty that does exist falls on the person in charge, and it is a demonstration duty rather than a credential: under Kansas Food Code 2-102.11 the person in charge must be able to demonstrate knowledge of foodborne disease prevention, HACCP principles and the requirements of the Code to the regulatory authority during inspections and on request, and may do so by having no priority-item violations at the current inspection, by holding an accredited-program certification, or by correctly answering the inspector's questions across seventeen enumerated areas.\n\nA separate and genuinely mandatory Kansas duty is easy to confuse with a manager mandate and is not one: Kansas Food Code 2-101.11(A) requires that the licensee be the person in charge or designate another, and that the licensee \"ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation\" (Priority foundation). That requires a person in charge on site -- it does not require that person to be certified.", "presence_requirement": "There is no requirement that a certified manager be present at any time, because Kansas requires no certified manager at all. Nothing in the Kansas Food Code conditions anything on a certified person's presence.\n\nThe presence rule Kansas does have is about the person in charge, certified or not. Kansas Food Code 2-101.11(A): the licensee \"shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation\" (Priority foundation item). 2-101.11(B) lets a licensee with two or more separately licensed departments on the same premises designate a single person in charge for the premises \"during specific time periods when food is not being prepared, packaged, or served.\" 2-101.11(C) exempts establishments the regulatory authority deems minimal-risk.\n\nRendering that as \"Kansas requires a certified manager on site during all hours\" would be false on both halves of the sentence.", "minimum_certified_people": "Zero. Kansas sets no minimum number of certified managers per establishment, per shift or per licensee, because certification is not required. The number Kansas does set is one person in charge present during all hours of operation (Kansas Food Code 2-101.11(A)), and that person need not be certified.", "replacement_grace_period": "Not applicable and not published. Kansas has no certified-manager requirement, so there is no grace period for replacing a certified manager who leaves, and none is written anywhere in the Kansas Food Code, in K.A.R. article 4-28 or in the Food Safety & Lodging statutes (full text of all three, as of 2026-09-05). No change-of-ownership grace period for a manager credential exists either.", "regulator_name": "Kansas Department of Agriculture, Food Safety and Lodging Program. KDA licenses and inspects food establishments statewide under K.S.A. 65-688, which directs the secretary to \"adopt rules and regulations establishing a graduated application and license fee schedule to cover all of the cost of inspection of food establishments and food processing plants\" and to adopt rules \"establishing minimum conditions necessary to operate and maintain a food establishment or food processing plant in a safe and sanitary manner.\" The program's published address is 1320 Research Park Drive, Manhattan, KS 66502, phone (785) 564-6767. There is no separate state food-manager certifying board -- Kansas certifies no one.", "certificate_issuer": "A private accredited program, never Kansas. The state issues no food protection manager certificate: the word \"certificate\" appears zero times in the Kansas Food Code, and no application, registration or certificate for a manager exists in K.A.R. article 4-28 or in the Food Safety & Lodging statutes.\n\nWhere a person chooses the certification route under 2-102.11(B), the credential comes from an \"ACCREDITED PROGRAM\" as defined in Kansas Food Code 1-201.10: \"a food protection manager certification program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals.\" KDA's Educational Materials - Food Safety page points readers to the accreditation list rather than to any state list: \"List of all Food Protection Manager certification programs accredited by the American National Standards Institute (ANSI) - Conference for Food Protection (CFP) partnership,\" linking ansi.org's food-protection-manager directory. Programs are named by the accreditor, not ranked or recommended here.", "approved_provider_rule": "Kansas approves no providers and maintains no state-approved list. The code's test is accreditation, not state approval: 2-102.11(B) requires \"passing a test that is part of an ACCREDITED PROGRAM,\" and 1-201.10 defines an accredited program as one \"evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals.\" The same definition adds two limits worth quoting: \"'Accredited program' refers to the certification process and is a designation based upon an independent evaluation of factors such as the sponsor's mission; organizational structure; staff resources; revenue sources; policies; public information regarding program scope, eligibility requirements, re-certification, discipline and grievance procedures; and test development and administration,\" and \"'Accredited program' does not refer to training functions or educational programs.\" That last sentence means the accreditation attaches to the certification process, not to a course -- a training course marketed as \"accredited\" is not what the Kansas definition covers. KDA adds no approval layer; it links the ANSI-CFP accredited-program directory on its Educational Materials page.", "accreditation_standard": "ANSI-CFP accreditation is the practical benchmark, but by definition-plus-agency-link rather than by a named standard in the rule. The Kansas Food Code never uses the words \"Conference for Food Protection\" at all, and its only two \"ANSI\" hits are equipment standards (an \"NSF/ANSI\" equipment reference, and an \"American National Standards Institute (ANSI)-accredited certification program\" deeming clause for equipment) -- neither is about managers. The manager side runs on the generic 1-201.10 definition of accredited program: evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals. KDA supplies the identification: its Educational Materials - Food Safety page links \"List of all Food Protection Manager certification programs accredited by the American National Standards Institute (ANSI) - Conference for Food Protection (CFP) partnership.\" So an ANSI-CFP/ANAB-accredited certification satisfies route (B); Kansas does not itself name the accreditor in the adopted rule.", "training_requirement": "not-required", "exam": "Kansas administers no examination and sets no passing score, proctoring rule, retake rule or exam validity window for food protection managers. Nothing of the kind appears in the Kansas Food Code, K.A.R. article 4-28 or the Food Safety & Lodging statutes.\n\nThe only exam language in Kansas law is conditional and belongs to the private accredited program: 2-102.11(B) speaks of a person \"who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.\" Whether that test is proctored, what score passes and how long it is honoured are the accredited program's terms, not Kansas's.\n\nSeparately, the inspector-questioning route at 2-102.11(C) is an oral demonstration to the regulatory authority across seventeen enumerated areas of knowledge -- from the relationship between foodborne disease and employee hygiene, through required cooking and holding temperatures, major food allergens, cleaning and sanitizing, water source protection, poisonous or toxic materials, critical control points and HACCP-plan compliance, to employee exclusion/restriction reporting. It is a conversation at inspection, not a scored examination, and it is Priority foundation.", "fees": "Kansas charges nothing for food protection manager certification, because it neither requires nor issues one. There is no state manager application, no registration and no certificate, so there is no state fee of any kind to report. Any price a person pays is a private accredited program's price for its own certification, set by that program and changeable without any Kansas rulemaking; KDA publishes no provider prices and no provider price list, only a link to the ANSI-CFP accredited-program directory. Kansas's published food-safety fees are establishment license fees under K.S.A. 65-688 and K.A.R. 4-28-6, which are charged to the business for licensing and inspection and have nothing to do with an individual's certification.", "validity_years": "No state term. Kansas requires no manager certification and sets no expiry, renewal cycle or recertification interval for a food protection manager anywhere in the Kansas Food Code 2022 (K.A.R. 4-28-8), K.A.R. article 4-28 or the Food Safety and Lodging statutes. Any term belongs to the private accredited program that issued the certification.", "renewal_cycle": "None set by Kansas. Because Kansas requires no certification, it sets no expiry, no renewal cycle and no recertification interval for a food protection manager -- no such period appears in the Kansas Food Code, in K.A.R. article 4-28 or in the Food Safety & Lodging statutes. Where a person holds an accredited-program certification, that program's own recertification terms govern; Kansas Food Code 1-201.10 lists \"re-certification\" among the factors an accrediting agency evaluates in the program, which places recertification with the program rather than with the state.", "exemptions": "There is no manager certification requirement to be exempt from, so Kansas publishes no exemption list for one. Two related sets of limits matter to a reader and should never be relabelled as manager exemptions:\n\n1. Establishments outside licensure. K.S.A. 65-689(d) lists the classes that need no food establishment license at all -- among them a facility already registered or licensed by KDA whose inspections encompass all its operations; a registered nonprofit providing food without charge solely to people who are food insecure; a location distributing prepackaged individual meals to persons eligible under the federal Older Americans Act; a person producing food for distribution directly to the end consumer where the food needs no time/temperature control for safety or specialized processing; a person who serves food exclusively on interstate conveyances or common carriers; a person operating a food establishment for less than seven days in any calendar year; a person preparing, serving or selling food \"for the sole purpose of soliciting funds to be used for community or humanitarian purposes or educational or youth activities\"; food vending machine operators; \"[a] person providing only complimentary coffee to its patrons whose primary business is unrelated to operating a food establishment or food processing plant\"; a farm winery offering no food but its own wine; \"[a] retailer... that sells only alcoholic liquors and cereal malt beverages\"; a food establishment under 200 cubic feet selling only non-hazardous packaged foods received directly from a licensed food production facility; \"[a] person who provides food samples, without charge, to promote, advertise or compliment the sale of food or associated food preparation equipment\"; and a guest house. K.S.A. 65-689(e) limits all of it: an exempt entity \"shall not be exempt from inspection or regulation when a violation is observed or reported to the secretary.\" K.S.A. 65-689(f) removes the license requirement for a food establishment operated in connection with premises licensed, registered or permitted by KDHE, DCF, Corrections or KDADS and inspected under those laws. (Revisor's live text as of 2026-09-05; the statute's history ends at L. 2018, ch. 71, sec. 38.)\n\n2. The presence rule's carve-out. Kansas Food Code 2-101.11(C) exempts from the person-in-charge presence requirement \"certain types of FOOD ESTABLISHMENTS deemed by the REGULATORY AUTHORITY to pose minimal risk\" -- a supervision exemption, not a certification one.\n\nCommonly assumed exempt but not: \"any other private, public or nonprofit organizations routinely serving food\" are expressly inside the K.S.A. 65-656(v) definition of food establishment, so a nonprofit that routinely serves food is regulated even though a one-off fundraiser is exempt.", "county_exceptions": "No Kansas county food protection manager requirement was found. Kansas administers retail food safety at the state level: KDA licenses and inspects food establishments under K.S.A. 65-688, and K.S.A. 65-692(a) lets the secretary contract with \"the governing body of any municipality\" -- \"municipality\" being defined as \"any city or county of this state\" -- for enforcement, in which case \"[a]ny municipality entering into a contract with the secretary to enforce statutes, rules or regulations shall act as an agent of the secretary in carrying out such duties\" and \"[n]o such municipality shall charge any facility a fee for services performed as an agent of the secretary under such contract.\" A contracting county therefore enforces the Kansas Food Code, not a county code of its own.\n\nThat is a structural argument, not a county-by-county check. The county health department pages for Johnson, Sedgwick, Wyandotte and Douglas counties could not be reached (September 5, 2026), so this section reports what the state framework provides plus the two municipal pages that were read, and does not claim a 105-county search.", "local_overrides": "Two Kansas cities publish food rules of their own, and neither imposes a manager certification.\n\nCity of Leavenworth (official Food Handler/Health Permits page, read live 2026-09-05) requires two things, both at the employee or establishment level: \"The City of Leavenworth requires all food and drinking establishments, mobile food vendors and ice cream vendors to have a current health permit. To apply for a permit complete the application and return it to the City Clerk's Office along with the $100.00 permit fee\"; and \"The City of Leavenworth requires all employees who handle food to have a food handler card issued by the City of Leavenworth,\" obtained through a \"75-minute StateFoodSafety.com online course.\" The page says nothing about a manager certification.\n\nCity of Wichita (official Environmental Health food page, read live 2026-09-05) has repealed its card requirement and imposes nothing in its place: \"On September 18, 2018, the City Council voted to repeal the ordinance requiring food handler cards in Wichita. There is currently no citywide or statewide requirement for food handlers cards.\" The page offers \"a free online food safety course for volunteers\" and routes establishment licensing and inspection to KDA. It publishes no manager requirement.\n\nNote the limit of the Wichita quote: it is about food handler cards. It is not a statement about manager certification, and must never be quoted as one.", "food_handler_relationship": "Neither credential is required by Kansas, so there is no substitution rule to state -- and saying either one \"satisfies\" the other would invent a Kansas rule that does not exist.\n\nWhat Kansas actually has is a single establishment-level duty on the person in charge. Kansas Food Code 2-102.11 requires the person in charge to demonstrate food-safety knowledge to the regulatory authority \"during inspections and upon request,\" and lets that be done by any one of three routes: \"(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation.\"\n\nManager certification is route (B) -- an option, never a mandate. Route (A) and route (C) discharge the same duty with no certificate at all.\n\nThe handler side is different in kind: a food handler card is an individual employee credential, and Kansas has none. The City of Leavenworth issues one by city ordinance for food employees; that city card is an employee credential and has nothing to do with 2-102.11's person-in-charge knowledge duty, which Leavenworth's official page does not mention. The City of Wichita repealed its handler-card ordinance on September 18, 2018 and publishes no manager requirement either.", "legal_basis": "K.A.R. 4-28-8, verbatim: \"Adoption of Kansas food code. The document titled 'Kansas food code,' dated October 20, 2022 and published by the Kansas department of agriculture's food safety and lodging program, is hereby adopted by reference, except for the preface and the index. (Authorized by and implementing K.S.A. 65-688, K.S.A. 65-689, K.S.A. 65-691, and K.S.A. 74-581; effective Feb. 29, 2008; amended June 4, 2010; amended April 26, 2013; amended June 2, 2023.)\"\n\nThe operative provision for this page is Kansas Food Code 2-102.11 Demonstration (Priority foundation), which sets the person-in-charge knowledge duty and its three alternative routes, one of which is holding an accredited-program certification. Kansas Food Code 1-201.10 supplies the accredited program definition. Kansas Food Code 2-101.11 Assignment supplies the separate person-in-charge designation and presence duty; 2-103.11 Person in Charge supplies that person's operational duties.\n\nTwo citation cautions:\n- The adoption excludes \"the preface and the index.\" The code's index carries an entry reading \"Food Protection Manager Certification .........20-21,\" which merely points at the 2-102.11 demonstration pages. That index line is not adopted regulatory text and must never be cited as evidence of a certification mandate.\n- Enabling statutes K.S.A. 65-688, 65-689, 65-691 and 74-581 are the authority for the food code generally. None of them mentions a manager: \"manager\" occurs zero times across KDA's 33-page compilation of the Food Safety & Lodging statutes.", "last_verified": "2026-09-05", "source_urls": "[{\"label\": \"Kansas Food Code 2022, adopted at K.A.R. 4-28-8, dated October 20, 2022 -- 2-102.11 Demonstration, verbatim: the person in charge \\\"shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation.\\\" Subpart 2-102 Knowledge contains only 2-102.11 -- \\\"2-102.12\\\" occurs zero times in the 165-page code; \\\"certificate\\\" and \\\"food handler\\\" also occur zero times. Cover page: \\\"KANSAS FOOD CODE 2022 (Based on the 2017 Model Food Code and Supplement by the US PHS and FDA)\\\"\", \"url\": \"https://www.agriculture.ks.gov/home/showpublisheddocument/912/638444897243330000\"}, {\"label\": \"Kansas Food Code 2022, 1-201.10 definitions -- verbatim: \\\"'Accredited program' means a food protection manager certification program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals\\\"; and \\\"'Accredited program' does not refer to training functions or educational programs.\\\"\", \"url\": \"https://www.agriculture.ks.gov/home/showpublisheddocument/912/638444897243330000\"}, {\"label\": \"Kansas Food Code 2022, 2-101.11 Assignment -- verbatim: the licensee \\\"shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. Pf\\\"; 2-101.11(C): the section \\\"does not apply to certain types of FOOD ESTABLISHMENTS deemed by the REGULATORY AUTHORITY to pose minimal risk of causing, or contributing to, foodborne illness\\\" -- the presence duty that is not a certified-manager duty\", \"url\": \"https://www.agriculture.ks.gov/home/showpublisheddocument/912/638444897243330000\"}, {\"label\": \"KDA Food Safety & Lodging Program Regulations, K.A.R. article 4-28 (June 2023 print) -- verbatim 4-28-8: \\\"The document titled 'Kansas food code,' dated October 20, 2022 and published by the Kansas department of agriculture's food safety and lodging program, is hereby adopted by reference, except for the preface and the index. (Authorized by and implementing K.S.A. 65-688, K.S.A. 65-689, K.S.A. 65-691, and K.S.A. 74-581; effective Feb. 29, 2008; amended June 4, 2010; amended April 26, 2013; amended June 2, 2023.)\\\" No manager-certification provision anywhere in the 28-page article\", \"url\": \"https://www.agriculture.ks.gov/home/showpublisheddocument/2000/638573391435500000\"}, {\"label\": \"KDA Food Safety & Lodging Program State Statutes compilation (K.S.A. ch. 65 art. 6 + ch. 36 art. 5, May 2023 print) -- the evidence base for the statutory negative: the word \\\"manager\\\" occurs zero times across all 33 pages. K.S.A. 65-692(a) verbatim: \\\"Any municipality entering into a contract with the secretary to enforce statutes, rules or regulations shall act as an agent of the secretary in carrying out such duties. No such municipality shall charge any facility a fee for services performed as an agent of the secretary under such contract\\\"\", \"url\": \"https://www.agriculture.ks.gov/home/showpublisheddocument/2002/638573390692700000\"}, {\"label\": \"KDA Laws, Regulations & Code for Food Safety & Lodging -- verbatim: \\\"The Kansas Food Code is based on the U.S. FDA's Model Food Code... Updates to the Model Food Code are evaluated for adoption in the Kansas Food Code. Updates to the Kansas Food Code are proposed through an informal public input process before being submitted to the formal adoption into the Kansas Administrative Regulations. The most recent adoption was completed this year and the current Kansas Food Code took effect on June 2, 2023.\\\"\", \"url\": \"https://www.agriculture.ks.gov/divisions-programs/food-safety-and-lodging/laws-regulations-code-for-food-safety-lodging\"}, {\"label\": \"KDA Educational Materials - Food Safety -- verbatim: \\\"Food Protection Manager Certification. KDA encourages food establishments to have managers obtain Food Protection Manager Certification.\\\" and \\\"List of all Food Protection Manager certification programs accredited by the American National Standards Institute (ANSI) - Conference for Food Protection (CFP) partnership\\\" (linking ansi.org's food-protection-manager accreditation directory). The agency's own verb is \\\"encourages\\\"\", \"url\": \"https://www.agriculture.ks.gov/divisions-programs/food-safety-and-lodging/educational-materials-food-safety\"}, {\"label\": \"KDA Food Safety and Lodging - Starting a Food Business -- the licensing path for a new Kansas food establishment; contains no manager-certification step (the only \\\"certification\\\" strings on the page are unrelated site navigation for other KDA programs)\", \"url\": \"https://www.agriculture.ks.gov/divisions-programs/food-safety-and-lodging/starting-a-food-business\"}, {\"label\": \"K.S.A. 65-656(v) -- definition of \\\"food establishment\\\" (verbatim: \\\"any place in which food is prepared, served or offered for sale or service on the premises or elsewhere\\\"; includes \\\"any other private, public or nonprofit organizations routinely serving food\\\"; excludes \\\"roadside markets that offer only whole fresh fruits, nuts and vegetables for sale\\\")\", \"url\": \"https://www.ksrevisor.gov/statutes/chapters/ch65/065_006_0056.html\"}, {\"label\": \"K.S.A. 65-688 -- Retail food establishments and food processing plants; inspection fees; rules and regulations (verbatim: the secretary \\\"shall adopt rules and regulations establishing a graduated application and license fee schedule to cover all of the cost of inspection of food establishments and food processing plants\\\"). Establishment license fees only -- no individual credential fee anywhere in the section\", \"url\": \"https://www.ksrevisor.gov/statutes/chapters/ch65/065_006_0088.html\"}, {\"label\": \"K.S.A. 65-689 -- license requirement and exemptions: the (d) exemption classes; (e) an exempt entity \\\"shall not be exempt from inspection or regulation when a violation is observed or reported to the secretary\\\"; (f) premises licensed by KDHE/DCF/Corrections/KDADS. History ends L. 2018, ch. 71, sec. 38\", \"url\": \"https://www.ksrevisor.gov/statutes/chapters/ch65/065_006_0089.html\"}, {\"label\": \"City of Wichita -- Food (verbatim: \\\"On September 18, 2018, the City Council voted to repeal the ordinance requiring food handler cards in Wichita. There is currently no citywide or statewide requirement for food handlers cards.\\\"; routes establishment licensing/inspection to KDA; publishes no manager requirement)\", \"url\": \"https://www.wichita.gov/466/Food\"}, {\"label\": \"City of Leavenworth -- Food Handler/Health Permits (verbatim: \\\"The City of Leavenworth requires all employees who handle food to have a food handler card issued by the City of Leavenworth\\\" via a \\\"75-minute StateFoodSafety.com online course\\\"; and an establishment health permit \\\"along with the $100.00 permit fee\\\"). No manager-certification requirement on the page\", \"url\": \"https://www.leavenworthks.gov/cityclerk/page/food-handlerhealth-permits\"}, {\"label\": \"Kansas Legislative Research Department -- 2023 proposed K.A.R. article 4-28 filing (Kansas food code), read (reachable, %PDF-1.6) as an independent-domain check on the KDA-published adoption text\", \"url\": \"https://www.kslegresearch.org/KLRD-web/Publications/Resources/Documents/Rules&Regs/2023-03-10/Agriculture-4_proposed_20230209_20230417-Kansas-food-code.pdf\"}]", "page_url": "https://licensingatlas.com/food-manager/ks-food-manager/" }, { "page_id": "sd-food-manager", "state": "South Dakota", "certification": "Certified Food Protection Manager", "cluster": "food-manager", "mandate_level": "state-mandated", "duty_shape": "one-per-establishment", "who_must_get": "At least one person in charge in each licensed food service establishment or mobile food service establishment must hold the certification (ARSD 44:02:07:03). The duty is on the establishment; the credential is held by an individual.\n\nRead the rule precisely, because two things it does not say are easy to assume:\n\n- It does not require every person in charge to be certified. A person in charge must be designated for each work shift, but only \"at least one person in charge in each establishment\" must be a certified food service manager.\n- It does not require the certified manager to be present on every shift. There is no presence or per-shift-certification clause anywhere in ARSD 44:02:07 (full chapter text).\n\nTiming: a new food service establishment or mobile food service establishment must have a certified food service manager as the person in charge prior to opening. The Department of Health places that earlier in practice -- its licensure page states the CFSM course \"is required before the physical onsite inspection of your business,\" which is Step 3 of the four-step licensing process.", "presence_requirement": "None published. ARSD 44:02:07:03 requires that a person in charge be designated for each work shift and that at least one person in charge in each establishment be a certified food service manager, but it does not require the certified manager to be on the premises at any particular time, on every shift, or during hours of operation. No presence clause appears anywhere in ARSD chapter 44:02:07 (full chapter text, 171,730 characters). The rule does not say that South Dakota requires a certified manager on duty at all times.", "minimum_certified_people": "One per establishment. ARSD 44:02:07:03: \"At least one person in charge in each establishment must be a certified food service manager.\"", "replacement_grace_period": "90 days, in two situations, both stated in ARSD 44:02:07:03: (1) \"Upon a change of ownership of a food service establishment or mobile food service establishment, a 90-day grace period from the date the ownership change takes place will be given to implement a certified food service manager as the person in charge\"; and (2) \"When a certified food service manager leaves an establishment, the establishment has a 90-day grace period to obtain another certified food service manager.\" No grace period applies to a new establishment -- it must have the certified manager prior to opening.", "regulator_name": "South Dakota Department of Health, Office of Health Protection (Food & Lodging Safety). The rules themselves refer to \"the regulatory authority,\" and the Department is directed by SDCL 34-18-22 to \"adopt rules and regulations setting forth the minimum public health and safety requirements for lodging establishments, campgrounds, food service establishments, temporary food service establishments, or mobile food service establishments.\" Field work is done by four regional Food & Lodging advisors (Southeast, Northeast, Northwest, Southwest) plus the City of Sioux Falls Health Department, which the Department lists on its own Advisor Regions page.", "certificate_issuer": "An approved food service manager certification course -- not the state. ARSD 44:02:07:98 requires certification \"from an approved food service manager certification course,\" and neither that rule nor any other rule in ARSD chapter 44:02:07 provides for a certificate, card, registration or number issued by South Dakota (the word \"certificate\" does not appear in the chapter). The rule's own Note points operators to \"Courses offered by the Restaurant Division of the South Dakota Retailers Association, PO Box 638, Pierre, SD 57501.\" The Department of Health publishes a longer list of course providers on its Food Service Manager Training page, presented \"by agency\": ServSafe, National Registry of Food Safety Professionals, 360training.com, AAA Food Handler Training School, Above Training/State Food Safety, Cash-Wa Distributing, EduClasses/FMC Food Managers Certification, FoodSafePal, M&M Biz Solutions, Professional Server Certification Corporation, Reinhart Food Service, the SD Retailers Association, SuperSafeMark, Sysco North Dakota and US Foods - North Dakota. Providers are named because the Department names them, not as recommendations.", "approved_provider_rule": "South Dakota approves courses by equivalence to a named 1995 course, not by third-party accreditation. ARSD 44:02:07:98: a certified food service manager \"must have had a minimum of eight hours of classroom instruction and passed a certifying test from an approved food service manager certification course that is equivalent to or exceeds the requirements as set forth in the 1995 ServSafe Serving Safe Food certification course of the Educational Foundation of the National Restaurant Association.\"\n\nThere is a discretionary route in the same rule, and it is also the out-of-state route: \"The regulatory authority may approve certification from another food service certification course or from another state if documentation and instructional course content is provided which is substantially the same as that of the Educational Foundation of the National Restaurant Association.\" Note the two limits -- it is permissive (\"may approve\"), and the burden is on the applicant to provide documentation and course content.\n\nThe Department of Health's Food Service Manager Training page carries the operative list and says: \"Administrative Rules of South Dakota 44:02:07:03 requires that at least one person on staff has passed an 8-hour food service training and certification program. Certified Food Manager courses to meet that requirement are listed below by agency; any questions should be directed to those agencies.\"", "accreditation_standard": "The rule names no accreditation body. ARSD chapter 44:02:07 contains no reference to ANSI, ANAB, the Conference for Food Protection or any accreditation body (checked by full-text search of the chapter, 2026-09-05). The benchmark set in ARSD 44:02:07:98 is the 1995 ServSafe Serving Safe Food certification course of the Educational Foundation of the National Restaurant Association, with the regulatory authority free to approve another course or another state's certification on documentation.\n\nAccreditation does appear on the Department of Health's provider list, but as the providers' own descriptions rather than as a state requirement: 360training.com is described as offering \"ANSI-accredited Food Handler and Food Manager programs\"; EduClasses/FMC as offering an \"ANSI (ANAB-CFP) Certified Food Protection Manager Exam proctored by Prometric Test Centers, ProProctor Remote Proctor, and EduProctor On-site Proctors\"; M&M Biz Solutions as offering \"an ANSI-approved exam from home or at a Pearson Vue testing center.\" Other listed providers (Cash-Wa Distributing, Sysco North Dakota, US Foods - North Dakota, Reinhart Food Service) carry no accreditation claim on that page. An ANSI-CFP/ANAB-accredited program therefore satisfies South Dakota, but South Dakota does not require one.", "training_requirement": "required", "exam": "A \"certifying test\" from the approved course. ARSD 44:02:07:98 requires \"a minimum of eight hours of classroom instruction and passed a certifying test from an approved food service manager certification course.\" The rule names no examination body, sets no passing score, imposes no proctoring requirement and specifies no time limit or retake rule -- none of these appear anywhere in ARSD chapter 44:02:07.\n\nWhat exists is provider-side and is published on the Department of Health's Food Service Manager Training page: EduClasses/FMC's exam is \"proctored by Prometric Test Centers, ProProctor Remote Proctor, and EduProctor On-site Proctors\"; M&M Biz Solutions offers \"an ANSI-approved exam from home or at a Pearson Vue testing center\"; Professional Server Certification Corporation charges $40 for \"the proctored final exam\" for initial certification and states that its re-certification requires \"no proctor\"; the SD Retailers Association's online 8-hour ServSafe training requires that \"a certified proctor or instructor must proctor the testing.\" Those are the providers' terms, not South Dakota's.", "fees": "South Dakota charges nothing for the manager certification. It issues no manager certificate, operates no manager application and sets no manager fee anywhere in ARSD chapter 44:02:07. The only money in this credential is a private course provider's price, and the Department of Health publishes several on its Food Service Manager Training page: Professional Server Certification Corporation -- \"train online for $59.95, then take the proctored final exam for $40,\" re-certification \"train online for $49.95; no proctor required\"; Reinhart Food Service -- \"Cost is $136\"; SD Retailers Association -- \"$125 for SDRA members and $175 for non-members\"; M&M Biz Solutions -- online course plus ANSI-approved exam \"starting at $159.\" Provider prices are the providers' own and change without a rulemaking; they are not South Dakota fees. Separately, ARSD 44:02:07:98's References give 1997-era coursebook prices ($50 plus $2.50 shipping for the 1995 ServSafe coursebook; $32 plus $1.60 for the 1996 review coursebook) -- those are the rule's incorporation-by-reference notices from 1997 and should never be presented as today's cost.", "validity_years": 4, "renewal_cycle": "Every 4 years. ARSD 44:02:07:98: \"A food service manager must be recertified every four years by attending a minimum of four hours of classroom instruction and passing a recertification test from an approved food service manager recertification course that is equivalent to or exceeds the requirements as set forth in the 1996 ServSafe Serving Safe Food - Food Safety Review recertification course of the Educational Foundation of the National Restaurant Association.\"", "exemptions": "Temporary food service establishments, and only they, are exempt on the face of the rules. Both rules say so independently: ARSD 44:02:07:03 -- \"Temporary food service establishments are exempt from the food service manager certification requirement\"; ARSD 44:02:07:98 -- \"Temporary food service establishments are exempt from the Food Service Manager Certification requirements.\"\n\nNo other exemption appears in ARSD chapter 44:02:07 -- no exemption by seating count, by menu, by prepackaged-food-only operation, by school or institutional status, or by size. The chapter also grants no waiver, hardship or substitution mechanism for the certification duty.\n\nOne structural limit rather than an exemption: the duty runs with the establishment license, so an operation that is not licensed under SDCL chapter 34-18 in the first place is not reached by ARSD 44:02:07:03. Chapter 34-18 carries its own licensing exemptions; they are not restated section by section on this page (as of September 5, 2026) (see \"What the sources do not say\" below).\n\nAn establishment that changes ownership, or that loses its certified food service manager, is not exempt -- it gets 90 days to install another one (ARSD 44:02:07:03).", "county_exceptions": "None found in the Department of Health's regional listing; we did not read the Minnehaha or Pennington county codes. Food service in South Dakota is administered statewide by the Department of Health rather than by county health departments: the Department's Advisor Regions page lists four regional Food & Lodging advisors covering the state -- Southeast and an Administrator in Sioux Falls, Northeast in Watertown, Northwest and Southwest in Rapid City -- plus the City of Sioux Falls Health Department. No county-level food-manager certification rule was found for Minnehaha or Pennington county, and neither county operates a health department listed by the Department for food service.", "local_overrides": "None found in the sources we checked (the Department of Health's Advisor Regions page and the City of Sioux Falls food-service inspections page); we did not read municipal codes section by section. The one municipal food-safety authority the Department of Health recognises is the City of Sioux Falls Health Department, listed on the Department's Advisor Regions page at 521 N Main, Ste. A, Sioux Falls. The city's own Food Service Inspections page states that its inspections enforce the state code, not a separate city standard: \"Inspection scores are a means used by the City of Sioux Falls to ensure compliance with State Food Code requirements.\" That page publishes no city manager-certification requirement, and it routes operators to the \"South Dakota Department of Health Food License Application.\" Rapid City has no separate food-service health authority in the Department's regional listing -- two state advisors (Northwest and Southwest) are posted at 221 Mall Dr., Ste. 202, Rapid City. What we did not do (as of September 5, 2026): read the Sioux Falls or Rapid City municipal code section by section (see \"What the sources do not say\" below).", "food_handler_relationship": "There is no substitution question in South Dakota, because only one of the two credentials exists here.\n\nSouth Dakota has no food handler card. Nothing in ARSD chapter 44:02:07 (Food Service Code) requires an individual food employee to hold a card, permit or certificate. Verified by reading the full chapter text (171,730 characters, read on September 5, 2026): the word \"certificate\" does not appear anywhere in the chapter, and the only certification duty in it is the food service manager certification at 44:02:07:98.\n\nThe manager certification is the state's only food-safety credential mandate, and it is an establishment-level duty: \"At least one person in charge in each establishment must be a certified food service manager\" (ARSD 44:02:07:03).\n\nA separate, non-certificate duty sits on every person in charge. ARSD 44:02:07:04 requires the person in charge -- certified or not -- to be able to demonstrate food-safety knowledge to the regulatory authority during inspections and on request, by answering to twelve enumerated points. That is a demonstration duty, not a credential, and it does not substitute for the certification at 44:02:07:03.", "legal_basis": "ARSD 44:02:07:03 (Person in charge) creates the duty; ARSD 44:02:07:98 (Food service manager certification) sets what the certification is -- 8 hours of classroom instruction, a certifying test from an approved course benchmarked to the 1995 ServSafe course, and recertification every four years. Both were adopted in 23 SDR 195, effective May 26, 1997, and both cite General Authority SDCL 34-1-17, 34-18-22 and Law Implemented SDCL 34-18-22, 34-18-25.\n\nTwo further rules in the same chapter bear on the manager: ARSD 44:02:07:02 (Interpretation) ties interpretation of the chapter to annex 3 of the 1995 FDA Food Code, and ARSD 44:02:07:04 (Demonstration of knowledge by person in charge) sets the twelve-point knowledge demonstration every person in charge must be able to make to the regulatory authority.\n\nA citation caveat readers should know: one of the two \"Law Implemented\" statutes, SDCL 34-18-25, has been repealed -- the South Dakota Legislature's own statute page for it reads \"34-18-25. Repealed by SL 2019, ch 147, Sec. 1\". The rules still carry the repealed citation. This does not disturb the rules: the other cited authorities remain in force -- SDCL 34-18-22 still directs that \"The department shall adopt rules and regulations setting forth the minimum public health and safety requirements for lodging establishments, campgrounds, food service establishments, temporary food service establishments, or mobile food service establishments\" -- and ARSD 44:02:07:03 and 44:02:07:98 are current published rules.", "last_verified": "2026-09-05", "source_urls": "[{\"label\": \"ARSD 44:02:07:03 -- Person in charge (verbatim: \\\"At least one person in charge in each establishment must be a certified food service manager\\\"; \\\"Prior to opening, all new food service establishments and mobile food service establishments must have a certified food service manager as the person in charge\\\"; 90-day grace on change of ownership and on a certified manager leaving; \\\"Temporary food service establishments are exempt from the food service manager certification requirement\\\"; Source: 23 SDR 195, effective May 26, 1997)\", \"url\": \"https://sdlegislature.gov/Rules/Administrative/44:02:07:03\"}, {\"label\": \"ARSD 44:02:07:98 -- Food service manager certification (verbatim: \\\"a minimum of eight hours of classroom instruction and passed a certifying test from an approved food service manager certification course that is equivalent to or exceeds the requirements as set forth in the 1995 ServSafe Serving Safe Food certification course\\\"; \\\"The regulatory authority may approve certification from another food service certification course or from another state if documentation and instructional course content is provided which is substantially the same\\\"; \\\"A food service manager must be recertified every four years by attending a minimum of four hours of classroom instruction and passing a recertification test\\\")\", \"url\": \"https://sdlegislature.gov/Rules/Administrative/44:02:07:98\"}, {\"label\": \"ARSD 44:02:07:02 -- Interpretation (verbatim: \\\"Interpretation of the rules in this chapter must conform to the public health reasons given after the rules in annex 3, of the Food Code, U.S. Public Health Service, 1995, pages 1 to 69, inclusive, printed September 1995\\\")\", \"url\": \"https://sdlegislature.gov/Rules/Administrative/44:02:07:02\"}, {\"label\": \"ARSD 44:02:07:04 -- Demonstration of knowledge by person in charge (twelve enumerated points the person in charge must be able to demonstrate \\\"during inspections and upon request\\\")\", \"url\": \"https://sdlegislature.gov/Rules/Administrative/44:02:07:04\"}, {\"label\": \"ARSD chapter 44:02:07 -- food service code, full chapter text (the evidence base for the negatives: no occurrence of \\\"certificate\\\", \\\"ANSI\\\" or \\\"Conference for Food Protection\\\" anywhere in the chapter; no presence, posting or fee provision for the manager credential)\", \"url\": \"https://sdlegislature.gov/Rules/Administrative/44:02:07\"}, {\"label\": \"SD Dept. of Health -- Food Service Licensure and Codes (verbatim: \\\"Be sure to complete your Certified Food Service Manager (CFSM) course. ARSD 44:02:07:03 requires food service establishments to have a food service manager. This is required before the physical onsite inspection of your business.\\\")\", \"url\": \"https://doh.sd.gov/topics/food-lodging-safety/licensure-and-codes/food-service/\"}, {\"label\": \"SD Dept. of Health -- Food Service Manager Training (verbatim: \\\"Administrative Rules of South Dakota 44:02:07:03 requires that at least one person on staff has passed an 8-hour food service training and certification program. Certified Food Manager courses to meet that requirement are listed below by agency\\\"; the provider list and the published course prices -- PSCC \\\"$59.95\\\" plus \\\"$40\\\" proctored exam and \\\"$49.95\\\" recertification, Reinhart \\\"$136\\\", SDRA \\\"$125 for SDRA members and $175 for non-members\\\", M&M \\\"starting at $159\\\")\", \"url\": \"https://doh.sd.gov/topics/food-lodging-safety/licensure-and-codes/food-service-manager-training/\"}, {\"label\": \"SD Dept. of Health -- Food and Lodging Licensure Fee FAQs (establishment licensure fees and refund policy only; no manager certification fee published)\", \"url\": \"https://doh.sd.gov/topics/food-lodging-safety/licensure-fee-faqs/\"}, {\"label\": \"SD Dept. of Health -- Food & Lodging Safety Advisor Regions (four state regional advisors plus \\\"City of Sioux Falls Health Department\\\"; no county health departments listed for food service)\", \"url\": \"https://doh.sd.gov/topics/food-lodging-safety/advisor-regions/\"}, {\"label\": \"SDCL 34-18-22 -- Health and safety requirements--Procedure for rules and regulations (verbatim: \\\"The department shall adopt rules and regulations setting forth the minimum public health and safety requirements for lodging establishments, campgrounds, food service establishments, temporary food service establishments, or mobile food service establishments.\\\")\", \"url\": \"https://sdlegislature.gov/Statutes/34-18-22\"}, {\"label\": \"SDCL 34-18-25 -- statute page reads \\\"34-18-25. Repealed by SL 2019, ch 147, Sec. 1\\\" (the section both manager rules still cite as Law Implemented)\", \"url\": \"https://sdlegislature.gov/Statutes/34-18-25\"}, {\"label\": \"City of Sioux Falls -- Food Service Inspections (verbatim: \\\"Inspection scores are a means used by the City of Sioux Falls to ensure compliance with State Food Code requirements\\\"; no city manager-certification rule published on the page)\", \"url\": \"https://www.siouxfalls.gov/business-permits/permits-licenses-inspections/inspections/food-service\"}]", "page_url": "https://licensingatlas.com/food-manager/sd-food-manager/" }, { "page_id": "wi-food-manager", "state": "Wisconsin", "certification": "Certified Food Protection Manager", "cluster": "food-manager", "mandate_level": "state-mandated", "duty_shape": "one-per-establishment", "who_must_get": "One person per establishment, and that person must be at the operator/manager level.\n\nStatute: \"the operator or manager of the restaurant\" must be a certificate holder (s. 97.33(1r)). Rule: \"An individual who operates a retail FOOD ESTABLISHMENT or at least one MANAGER of a retail FOOD ESTABLISHMENT\" (12-201.11(A)(1)); \"At least one FOOD ESTABLISHMENT EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service\" (2-102.12(A)). The Food Code defines \"Manager\" for this purpose as \"an individual who has direct authority over or exercises control or supervision over the EMPLOYEES and operations of a retail FOOD ESTABLISHMENT\" (12-101.12(C)).\n\nRead the operator/manager/designee distinction precisely -- it is the single easiest error on this page. s. 97.33(1m), the school lunchroom subsection, allows \"the operator or manager of the lunchroom, OR HIS OR HER DESIGNEE\" to be the certificate holder. s. 97.33(1r), the restaurant subsection, contains no designee clause at all. A page that writes \"the operator, manager or designee\" for restaurants has imported the school-lunchroom wording into the general rule.\n\nTiming: DATCP's Food Manager Requirements page (live 2026-09-05) states, verbatim: \"The operator or manager of an establishment that is new or undergoing a change-of-operator must have a food manager with the appropriate credential within the first 90 days after opening.\"\n\nEmployees below manager level need nothing. Wisconsin imposes no credential on rank-and-file food employees (see the handler-card relationship).", "presence_requirement": "None at the state level -- and the absence is the fact.\n\nNeither s. 97.33 nor the Wisconsin Food Code requires the certified manager to be on the premises at any particular time, on every shift, or during hours of operation. s. 97.33(1r) requires only that the operator or manager BE a certificate holder; 2-102.12(A) requires only that at least one supervisory employee BE a certified food protection manager. In the full text of s. 97.33 and of Wisconsin Food Code ch. 12 and 2-102 (as of 2026-09-05), no presence, on-duty or per-shift clause appears in either. Neither source says that Wisconsin requires a certified manager on duty at all times.\n\nA separate, non-certificate duty does sit on the person in charge at all times: Wisconsin Food Code 2-102.11 requires the person in charge to demonstrate knowledge to the inspector by answering to seventeen enumerated points, and 2-103.11(A) provides that a person in charge \"who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency ... is deemed to comply with 2-102.11(B).\" Certification is one way to satisfy that demonstration duty; it is not a presence requirement, and the demonstration duty is not the certification duty.\n\nOne local exception found: City of Milwaukee MCO 68-35 (Shared Kitchens) requires a shared kitchen user to \"Ensure a certified food manager is on site at all times that potentially hazardous food is being prepared, tasted, handled, packaged, prepared for storage, served or otherwise used, and make available, upon request, a food manager certificate.\" That is a presence rule, it applies only to shared-kitchen users in the City of Milwaukee, and it has no statewide counterpart.", "minimum_certified_people": "One. s. 97.33(1r) requires that \"the operator or manager of the restaurant is a certificate holder\" (singular); Wisconsin Food Code 2-102.12(A) requires \"At least one FOOD ESTABLISHMENT EMPLOYEE\"; 12-201.11(A)(1) requires \"at least one MANAGER of a retail FOOD ESTABLISHMENT.\" DATCP: \"at least one manager or operator certified in food protection practices.\" For a school district under s. 97.33(1m) the minimum is one for the whole district: \"A private school, charter school established under s. 118.40 (2r), or school district complies with the requirements of this subsection if the school or school district has one certificate holder.\"", "replacement_grace_period": "Two different 90-day windows exist in Wisconsin, they do different work, and they are easily confused.\n\n1. New or changed operator -- 90 days from opening. DATCP, Food Manager Requirements (as of 2026-09-05), verbatim: \"The operator or manager of an establishment that is new or undergoing a change-of-operator must have a food manager with the appropriate credential within the first 90 days after opening.\"\n\n2. Lapsed certificate -- 90 days after expiration. Wisconsin Food Code 12-201.12: \"An individual whose certification has expired more than 90 days shall be required to take and pass an APPROVED examination as specified in 12-301.11 to be certified.\" And 12-401.11(C): \"Individuals who do not renew their credential within 90 days after the expiration date, shall be required to be certified by passing an APPROVED examination as specified in 12-201.11.\" This window does not excuse anyone from holding the credential; it only decides whether the small-operator course route stays open at renewal.\n\nNo published grace period was found for an establishment whose certified manager leaves mid-license. That situation is not addressed in s. 97.33, in Wisconsin Food Code ch. 12 or 2-102.12, or on DATCP's page (all as of 2026-09-05). The new-operator 90 days are not stated to apply to it.", "regulator_name": "Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP), Division of Food and Recreational Safety -- Retail Food program. Contact published on the Food Manager Requirements page: datcpdfrsretail@wisconsin.gov, 2811 Agriculture Dr., P.O. Box 8911, Madison, WI 53708-8911, (608) 224-5012; recertification-course approval requests go to the same division at (608) 224-4700 (Wisconsin Food Code 12-402.11 Note). Enforcement is frequently local without changing the regulator of the credential: under Wis. Stat. s. 97.41(1m) DATCP may designate a local health department as its agent to license and inspect retail food establishments, and \"When the designation is made, no license other than the license issued by the local health department under this section may be required.\" Agents enforce the state code; DATCP still owns the certificate.", "certificate_issuer": "Contested on the face of the official sources -- state both, attribute each, resolve neither.\n\nThe accredited program issues the operative document, on the current rule and the current agency page. Wisconsin Food Code 12-201.11(A)(1) requires the manager to \"have a certificate that states that the individual or MANAGER has passed an exam from an ACCREDITED PROGRAM,\" and 12-201.11(B) requires the establishment to post \"a certificate issued under 12-201.11(A).\" DATCP's live page tells operators to post \"the exam certificate, taken within the past 5 years,\" publishes no application form for individuals, and routes the reader to the ANAB-CFP accredited-program directory. DATCP's Food Safety Course Directory lists thirteen ANAB-CFP accredited programs by code: 1AAAFH (1 AAA Food Handler), APS (APS Culinary Dynamics/World Food Safety Organization), ASH (Certus/State Food Safety), T360 (Learn2Serve), MFSL (My Food Service License), NRFSP (National Registry of Food Safety Professionals), NRAS (ServSafe), TST (Relish Works/Trust20), SWC (Responsible Training/Safeway Certifications), SFG (The Always Food Safe Company), EDUC (DSBWorldwide/EduClasses FMC), USERVE (UServe), FSP (FoodSafePal). Programs are named because DATCP names them.\n\nThe department is described as the issuer by the statute and by at least one local ordinance. Wis. Stat. s. 97.33(2): \"Except as provided in s. 93.135, the department may issue a certificate of food protection practices to an individual who satisfactorily completes an approved examination or who has achieved comparable compliance.\" s. 97.33(1g)(b) defines a certificate holder as one holding \"a valid certificate of food protection practices issued under this section,\" and s. 97.33(6)(c) directs DATCP to promulgate rules \"Establishing procedures for issuance ... including application submittal and review.\" Milwaukee MCO 68-1-5 states the certificate is \"issued by the Wisconsin department of agriculture, trade and consumer protection under s. 97.33, Wis. Stats.\" DATCP's own CFMRequirements fact sheet (rev. 04/2025) says \"All individuals applying to the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) for the first time must pass an accredited examination.\"\n\nWhat is not settled (as of September 5, 2026): no DATCP application form, fee, certificate number, registry or issuance procedure for individuals was found on any DATCP page read here. The statutory issuance power is permissive (\"may issue\"). See the credential model and the \"What the sources do not say\" section; this is the largest open question on this page.", "approved_provider_rule": "Two separate approval regimes, one for the exam and one for the small-operator course.\n\nExam -- third-party accreditation, not a Wisconsin list. Wisconsin Food Code 12-301.11: \"The examination shall be evaluated and listed by a Conference for Food Protection recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs.\" DATCP does not publish its own exam approvals; it points at the directory: \"See a listing of food manager certification exams accepted in Wisconsin by visiting the American National Standards Institute (ANSI) website\" (link resolves to the ANAB accredited-program directory at anabpd.ansi.org). The statutory hook is s. 97.33(1g)(a) and (6)(b), which make an \"approved examination\" one \"approved by the department as meeting the standards established under sub. (6)(b).\"\n\nSmall-operator recertification course -- approved by DATCP, course by course. Wisconsin Food Code 12-402.11: \"(A) Training courses in FOOD protection practices to prepare FOOD MANAGERS for recertification are subject to APPROVAL by the DEPARTMENT ... (B) A course shall consist of at least 3 hours of instruction time and include an examination on the information presented,\" over nine enumerated subjects, with \"(E) A request for APPROVAL ... submitted to the DEPARTMENT in writing along with the proposed curriculum\" and departmental power to cancel an approval. s. 97.33(3g)(b) additionally directs that \"The department shall approve recertification training courses that were approved by the department as of December 31, 2014, and substantially similar courses.\"\n\nDATCP's currently published small-operator approvals (Food Manager Requirements page, as of 2026-09-05): Food Service Safe (recertification course); M&M Business Solutions, Food Manager's Training HQ; Moraine Park Technical College, \"Food Manager Refresher Course\"; TAP Series (recertification course); State Food Safety, Online Wisconsin Food Safety Training for Small Operators Recertification; Wisconsin Restaurant Association, Food Safety Training for Small Operators; 1 AAA Food Handler, online refresher courses for small operators. DATCP's CFMRequirements fact sheet (rev. 04/2025) lists the same set PLUS Tavern League of Wisconsin, recertification course -- the two official lists differ by that one entry, both as of 2026-09-05.", "accreditation_standard": "Conference for Food Protection (CFP) Standards for Accreditation of Food Protection Manager Certification Programs, as evaluated and listed by a CFP-recognized accrediting agency -- in practice ANAB, which DATCP links to through ANSI. Wisconsin Food Code 12-301.11 sets the standard verbatim; 2-103.11(A) uses the same formulation for the person-in-charge knowledge deeming provision. DATCP's Food Safety Course Directory heads its provider list \"ANAB-CFP Accredited Certified Food Protection Manager Programs\" and adds two operational notes: \"For a current approved courses, visit: ANAB-CFP Accredited Programs online\" and \"All exams are required to be proctored. For online courses, discuss exam arrangements and technology requirements with the course provider.\" Wisconsin therefore does require third-party accreditation for the exam -- which distinguishes it from states that benchmark to a named course -- while the small-operator recertification course is approved by DATCP directly and carries no accreditation requirement (12-402.11).", "training_requirement": "not-required", "exam": "Passing an exam from an ANAB-CFP accredited food protection manager certification program is the whole of Wisconsin's initial requirement. There is no state-set minimum course length, no state-written exam and no state-published passing score for initial certification.\n\nStatute: s. 97.33(2) -- the certificate goes to an individual \"who satisfactorily completes an approved examination or who has achieved comparable compliance\"; s. 97.33(1g)(a) -- \"Approved examination\" means one \"that allows an individual to demonstrate basic knowledge of food protection practices and that is approved by the department as meeting the standards established under sub. (6)(b).\" Rule: 12-301.11 requires the exam to be CFP-accredited (see the accreditation details on this page).\n\nProctoring: not imposed by statute or rule, but stated by the agency. DATCP Food Safety Course Directory: \"All exams are required to be proctored. For online courses, discuss exam arrangements and technology requirements with the course provider.\"\n\nNo state training mandate. Nothing in s. 97.33 or Wisconsin Food Code ch. 12 requires a course, or any number of instruction hours, before the initial exam. The only instruction-hour figure anywhere in this credential is 12-402.11(B)'s \"at least 3 hours of instruction time\" for a small-operator recertification course, which is an alternative to re-examination at renewal and is open only to managers of restaurants with 5 or fewer food handlers. That is why this page lists no training requirement: every route to and through this credential can be completed by examination.\n\nNo passing SCORE, retake rule or exam validity window is published by Wisconsin at any level -- those are the accredited program's terms. The 5-year clock runs from the certificate's date of issue, not from the exam sitting (12-201.12), though DATCP phrases the posting duty as \"the exam certificate, taken within the past 5 years.\"", "fees": "Wisconsin publishes no fee for this credential, and the only application form DATCP publishes is for course providers, not for managers.\n\nWhat the sources actually show: (a) ch. ATCP 75 contains exactly one fee section, ATCP 75.08 \"Retail food establishment fees,\" which is about establishment licenses; no manager fee appears anywhere in the chapter or in the Wisconsin Food Code Appendix ch. 12 (full text as of 2026-09-05). (b) DATCP's Food Manager Requirements page names no price, no fee and no payment step. (c) The one form linked from that page is the \"Application for Food Safety Training for Small Operators Recertification Course\" -- a curriculum-approval application filed by a training provider under 12-402.11(E), not a manager's application.\n\nBut the statute does contemplate a fee, and the tension is stated here rather than resolved: Wis. Stat. s. 97.33(6)(a) directs that DATCP \"shall promulgate rules concerning ... Establishing a fee for certification and recertification of food protection practices, except that a certification fee may not be imposed on an individual who is eligible for the veterans fee waiver program under s. 45.44.\" No implementing fee was located (as of September 5, 2026) (see \"What the sources do not say\" below). No dollar figure is given here.\n\nThe money a Wisconsin manager actually spends is the accredited program's own price for the course and exam. DATCP publishes no provider prices in its Food Safety Course Directory -- unlike several other states' agency lists -- so this page gives no course price.", "validity_years": 5, "renewal_cycle": "Every 5 years. Wis. Stat. s. 97.33(3): \"Each certificate is valid for 5 years from the date of issuance.\" Wisconsin Food Code 12-201.12: \"A FOOD protection MANAGER certificate shall expire 5 years after the date of issue.\" The small-operator credential runs on the same clock: 12-401.11(B), \"Each credential is valid for 5 years from the date of issuance,\" and s. 97.33(3g)(a)3., \"A licensure of food safety training for small operators may be renewed under sub. (3)(b)1. every 5 years.\"", "exemptions": "Wisconsin's exemptions sit in three different documents and are not the same list. All three are stated.\n\n1. Rule -- Wisconsin Food Code 12-101.11 (Statement of Application): \"The provisions of this chapter do not apply to: (A) A Retail FOOD ESTABLISHMENT serving meals with prePACKAGED FOODS as defined in s. ATCP 75.103(4m), (B) A Retail FOOD ESTABLISHMENT not serving meals as defined in s. 97.30, Stats., that sells only PACKAGED FOODS or fresh fruits and vegetables, and (C) A Retail food establishment booth or mobile unit when participating in a temporary food event.\"\n\n2. Rule -- Wisconsin Food Code 2-102.12(B): the certified-food-protection-manager requirement \"does not apply to certain types of FOOD ESTABLISHMENTS deemed by the DEPARTMENT to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and extent of FOOD preparation.\" This is a delegation to DATCP, not a self-executing list.\n\n3. AGENCY -- DATCP Food Manager Requirements (live 2026-09-05): \"The new food code allows for an exemption in the following situations: prepackaged retail food establishments (meal and non-meal), when handling only fresh fruits or produce; transient events; and micro markets. Operators of Transient Retail Food Establishments are exempt from this requirement.\" Note DATCP names MICRO MARKETS, which do not appear in 12-101.11's own three paragraphs.\n\n4. Statutory scope limit (an exclusion from the duty, not an exemption from the credential): s. 97.33(1r) reaches only a \"restaurant,\" and s. 97.01(14g) provides that \"'Restaurant' does not include\": (a) taverns serving free lunches of popcorn, cheese, crackers, pretzels, cold sausage, cured fish or bread and butter; (b) \"Churches, religious, fraternal, youths' or patriotic organizations, service clubs and civic organizations which occasionally prepare, serve or sell meals\"; (c) any public or private school lunchroom for which food service is directly provided by the school, or a private individual selling foods from a movable or temporary stand at public farm sales; (d) a bed and breakfast serving breakfasts only to its lodgers; (e) service through a licensed vending machine; (f) a college campus, s. 36.51(1)(b) institution or technical college serving meals only to enrolled students or authorized elderly persons; (g) \"A concession stand at a locally sponsored sporting event, such as a little league game\"; (h) \"A potluck event\"; (i) service through a licensed micro market.\n\nThe TRAP that runs the other way: a school lunchroom is excluded from \"restaurant\" by s. 97.01(14g)(c), but s. 97.33(1m) puts it straight back in whenever the school participates in the National School Lunch Program and directly provides the food service. A page that reports only the exclusion would tell an NSLP school it needs nothing.\n\nWaivers of cost or coursework, not of the requirement: s. 97.33(6)(a) bars a certification fee on an individual eligible for the veterans fee waiver program under s. 45.44; s. 97.33(3m) requires DATCP to accept substantially equivalent education, training, instruction or experience obtained in connection with military service toward the certificate. Neither excuses anyone from holding it.", "county_exceptions": "No Wisconsin county issues or requires its own food manager credential. What counties and cities have instead is agent status: under Wis. Stat. s. 97.41(1m) DATCP may designate a local health department (jurisdiction over 5,000 population) as its agent to license and inspect retail food establishments, and when it does, \"no license other than the license issued by the local health department under this section may be required.\" Agents are held to DATCP standards, are annually evaluated, and can lose the status (s. 97.41(2)); DATCP \"shall provide education and training to agents ... to ensure uniformity in the enforcement of this chapter\" (s. 97.41(3)).\n\nThe credential itself does not vary with the agent. Agent local health departments set their own establishment license fees (s. 97.41(4)(a)), which is a different thing from a manager fee.\n\nThe one power that could produce a local difference is s. 97.41(7): \"A local board of health may adopt and impose regulations on licensees and premises for which the local health department is the designated agent under this section, which are stricter than this chapter or rules promulgated by the department. No such regulation may conflict with this chapter or rules promulgated by the department.\" One such stricter local rule was found and it is a city, not a county -- see the local rules section.\n\nWhat was checked: the agent-status statute, and the City of Milwaukee (Wisconsin's largest agent jurisdiction) at ordinance level. No county-level food manager ordinance was searched county by county; that is a follow-up pass, and it is why this field says none found rather than none exists.", "local_overrides": "Milwaukee adds a real, narrow rule the state does not have -- and it is the only local difference found.\n\nThe City of Milwaukee is an agent health department. City of Milwaukee Code of Ordinances ch. 68 (Food License Regulations) adopts the Wisconsin Food Code, and the Milwaukee Health Department's business food-safety page states: \"The City of Milwaukee adopts under the City of Milwaukee Code of Ordinances Chapter 68 (Food License Regulations) the Wisconsin Food Code ... which is based on the 2013 FDA Model Food Code.\"\n\nMilwaukee does not create a separate city manager credential. Its Food Manager Certification page (milwaukee.gov/cfpm, live 2026-09-05) contains no city requirement at all -- it links out to DATCP's Food Manager Certification website, to Wisconsin Food Code ch. 12, and to the ANSI/ANAB accredited-program directory. MCO 68-1-5 defines the credential by reference to the state one: \"CERTIFICATE HOLDER means a person who holds a valid, current certificate of food protection practices, commonly referred to as a certified food managers license, issued by the Wisconsin department of agriculture, trade and consumer protection under s. 97.33, Wis. Stats.\"\n\nWhat is genuinely stricter: MCO 68-35 (Shared Kitchens) requires a shared kitchen user to \"Ensure a certified food manager is on site at all times that potentially hazardous food is being prepared, tasted, handled, packaged, prepared for storage, served or otherwise used, and make available, upon request, a food manager certificate.\" The state imposes no on-site presence rule of any kind (see the presence rule). Milwaukee also attaches a penalty head for certified food managers at MCO 68-45-4 (Class I penalty under s. 61-15).\n\nMHD also restates the general duty in broader words than DATCP's on its Food Safety for Businesses page: \"Each person who is licensed to operate a food service operation shall employ, or shall personally be a person who holds a valid, current certificate of food protection practices.\"\n\nTwo things not claimed. (1) MCO 68-45-4 makes a violation of \"s. 68-23-3-c\" the certified-food-manager offence, but in the ordinance text as of 2026-09-05, s. 68-23-3-c is a temporary-change-of-plan paragraph; the cross-reference appears stale and no substantive CFM duty was located at 68-23. That is reported as an observation, not as a finding about what Milwaukee requires. (2) No other Wisconsin municipality's ordinances were read for this page (September 5, 2026).", "food_handler_relationship": "There is no substitution question in Wisconsin, because only one of the two credentials exists.\n\nWisconsin has no statewide individual food handler card. The only food-safety personnel credential in Wis. Stat. ch. 97 is the certificate of food protection practices at s. 97.33, and it is an establishment-level duty carried by one person, not a per-employee card.\n\nThe statute is unusually explicit about this, and in the reverse direction from what searchers expect. Wis. Stat. s. 97.33(1g)(c) defines \"Food handler\" as \"an individual engaged in the preparation or processing of food at a restaurant and who is not a certificate holder.\" A \"food handler\" in Wisconsin law is therefore, by definition, a person without the credential. The term appears in s. 97.33 only as a HEADCOUNT METRIC that decides how the certificate holder may renew: more than 5 food handlers means renewal by approved examination, 5 or fewer opens the small-operator course route (s. 97.33(3)(a) and (b)).\n\nSo: the manager certificate cannot substitute for a Wisconsin food handler card, because no such card exists to be substituted for; and a commercially sold \"Wisconsin food handler card\" (a voluntary private product) does not satisfy the s. 97.33 manager duty, which requires a certificate earned by passing an exam from an ANAB-CFP accredited program (ATCP 75 Appendix 12-201.11(A)(1), 12-301.11).\n\nThe Wisconsin food handler page also discusses the s. 97.33 duty, the 5-year term, the s. 97.01(14g) restaurant exclusions and the ATCP 75 minimal-risk exemption; this page is the full treatment of them.", "legal_basis": "Statute: Wis. Stat. s. 97.33, \"Certificate of food protection practices\" -- (1g) definitions including \"approved examination,\" \"certificate holder\" and \"food handler\"; (1m) the National School Lunch Program lunchroom duty; (1r) the restaurant duty since January 1, 1995; (2) departmental issuance on an approved examination or comparable compliance; (3) the 5-year term and the 5-food-handler renewal split; (3g) the \"licensure of food safety training for small operators\"; (3m) military training credit; (5) DATCP programme evaluation; (6) the rulemaking directions on fees, exam and course standards, and issuance procedures. History: 1991 a. 39; 1993 a. 16; 1993 a. 27 s. 74; Stats. 1993 s. 254.71; 1997 a. 27, 191; 2011 a. 120, 209; 2013 a. 292; 2015 a. 9, 46; 2015 a. 55 s. 4087; Stats. 2015 s. 97.33; 2017 a. 366 s. 70. Cross-reference: \"See also ch. ATCP 75, Wis. adm. code.\"\n\nScope definition: Wis. Stat. s. 97.01(14g), the definition of \"Restaurant\" and its nine exclusions, which bounds s. 97.33(1r).\n\nRule: Wis. Admin. Code ch. ATCP 75 (Retail Food Establishments) and its Appendix, the Wisconsin Food Code. ATCP 75.03: \"As permitted by s. 227.14(1s), Stats., an amended version of the 2013 U.S. food and drug administration (FDA) model food code, adopted as ch. ATCP 75 Appendix, is adopted and retitled the Wisconsin food code.\" ATCP 75.01(2) records the authority: \"ss. 93.07(1), 97.12, 97.30(5), 97.33, 97.613, 97.62, 97.625, 97.65 and 227.14(1s), Stats.\" The manager provisions are Wisconsin Food Code 2-102.12 (Certified Food Protection Manager), 2-103.11(A) (a CFPM is deemed to comply with the person-in-charge knowledge demonstration), and the whole of chapter 12 (12-101.11 applicability, 12-101.12 definitions, 12-201.11 requirement and posting, 12-201.12 expiration, 12-301.11 exam accreditation, 12-401.11 and 12-402.11 small-operator recertification and course approval).\n\nLocal delegation: Wis. Stat. s. 97.41 (agent status for local health departments), including s. 97.41(7)'s power for a local board of health to adopt stricter regulations.\n\nLocal: City of Milwaukee Code of Ordinances ch. 68 (Food License Regulations), ss. 68-1-5, 68-35 and 68-45-4.\n\nCurrency caveat the READER deserves: docs.legis.wisconsin.gov refused every connection from this environment, so the statute and the ATCP 75 rule chapter were read from copies of the official pages -- s. 97.33 as published 12-19-25 (2023-24 Wisconsin Statutes updated through 2025 Wis. Act 47), s. 97.01 as published 1-1-25, the ATCP 75 chapter from a copy dated December 20, 2025, and the Wisconsin Food Code Appendix at Register November 2024 No. 827. A 2026 amendment to s. 97.33 would not have been visible to this page. The DATCP and Milwaukee sources were read live on 2026-09-05.", "last_verified": "2026-09-05", "source_urls": "[{\"label\": \"Wis. Stat. s. 97.33 -- Certificate of food protection practices (verbatim: \\\"After January 1, 1995, no person may conduct, maintain, manage or operate a restaurant unless the operator or manager of the restaurant is a certificate holder\\\" (1r); \\\"Each certificate is valid for 5 years from the date of issuance\\\" (3); \\\"If he or she operates or manages a restaurant employing more than 5 food handlers, an approved examination\\\" (3)(a); the certificate \\\"is called a 'licensure of food safety training for small operators'\\\" and \\\"applies only in a restaurant the certificate holder is operating or managing at the time of the renewal or in other restaurants employing 5 or fewer food handlers\\\" (3g)(a); \\\"'Food handler' means an individual engaged in the preparation or processing of food at a restaurant and who is not a certificate holder\\\" (1g)(c); \\\"the department may issue a certificate of food protection practices to an individual who satisfactorily completes an approved examination or who has achieved comparable compliance\\\" (2); \\\"Establishing a fee for certification and recertification of food protection practices, except that a certification fee may not be imposed on an individual who is eligible for the veterans fee waiver program under s. 45.44\\\" (6)(a)). Page stamp: \\\"2023-24 Wisconsin Statutes updated through 2025 Wis. Act 47 ... in effect on December 19, 2025 (Published 12-19-25)\\\" (official page; text confirmed live on 2026-09-05)\", \"url\": \"https://docs.legis.wisconsin.gov/statutes/statutes/97/ii/33\"}, {\"label\": \"Wis. Stat. s. 97.01(14g) -- definition of \\\"Restaurant\\\" and its nine exclusions (taverns/free lunch; churches, fraternal, youths', patriotic organizations, service clubs and civic organizations serving occasionally; school-run school lunchrooms and farm-sale stands; B&Bs serving only lodgers; licensed vending machines; college/technical-college dining for enrolled students; \\\"A concession stand at a locally sponsored sporting event, such as a little league game\\\"; \\\"A potluck event\\\"; licensed micro markets). This definition bounds the s. 97.33(1r) duty. Page stamp \\\"Published 1-1-25\\\" (official page; text confirmed live on 2026-09-05)\", \"url\": \"https://docs.legis.wisconsin.gov/statutes/statutes/97/i/01\"}, {\"label\": \"Wis. Admin. Code ch. ATCP 75 Appendix -- Wisconsin Food Code (verbatim: 2-102.12(A) \\\"At least one FOOD ESTABLISHMENT EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager\\\"; 2-102.12(B) minimal-risk exemption; 12-101.11 the three non-application paragraphs; 12-101.12(A)-(D) definitions; 12-201.11(A)(1) accredited-program certificate and (B) \\\"shall post a certificate ... in a conspicuous place on the PREMISES\\\"; 12-201.12 \\\"A FOOD protection MANAGER certificate shall expire 5 years after the date of issue\\\" and the 90-day lapse rule; 12-301.11 Conference for Food Protection accreditation standard; 12-401.11(B)-(D) and 12-402.11 small-operator recertification and \\\"A course shall consist of at least 3 hours of instruction time and include an examination on the information presented\\\"). Document stamp: Register November 2024 No. 827. Archived copy of 2026-08-10 (official page; text confirmed live on 2026-09-05)\", \"url\": \"https://docs.legis.wisconsin.gov/code/admin_code/atcp/055/75_.pdf\"}, {\"label\": \"Wis. Admin. Code ch. ATCP 75 -- rule chapter (verbatim ATCP 75.03: \\\"an amended version of the 2013 U.S. food and drug administration (FDA) model food code, adopted as ch. ATCP 75 Appendix, is adopted and retitled the Wisconsin food code\\\"; history \\\"CR 17-074: cr. Register July 2020 No. 775, eff. 10-25-20\\\"; chapter note \\\"Chapter ATCP 75 as it existed on October 24, 2020, was repealed and a new chapter ATCP 75 was created effective October 25, 2020\\\"; the chapter's only fee section is ATCP 75.08 \\\"Retail food establishment fees\\\"). (official page; text confirmed live on 2026-09-05)\", \"url\": \"https://docs.legis.wisconsin.gov/code/admin_code/atcp/055/75\"}, {\"label\": \"Wisconsin DATCP -- Food Manager Requirements (live 2026-09-05; verbatim: \\\"Most licensed food establishments must have at least one manager or operator certified in food protection practices\\\"; \\\"The operator or manager of an establishment that is new or undergoing a change-of-operator must have a food manager with the appropriate credential within the first 90 days after opening\\\"; \\\"required personnel must post the exam certificate, taken within the past 5 years, in public view and available for review by inspection staff. Small operators must post the course completion certificate\\\"; \\\"With the exception of small operators, all food managers are required to take and pass an approved exam every 5 years\\\"; \\\"Any food manager whose credential is not renewed within 90 days after the expiration date is required take and pass an approved exam\\\"; the exemption list and the seven approved small-operator courses)\", \"url\": \"https://datcp.wi.gov/Pages/Programs_Services/foodmanager.aspx\"}, {\"label\": \"Wisconsin DATCP -- \\\"Certificates of Food Protection for Small Operators\\\" fact sheet, form dfrs-fs-0104 (rev. 04/2025) (live 2026-09-05; verbatim: \\\"If you decide to obtain the food safety training for small operators credential, you are restricted to restaurants with five or fewer food handlers\\\"; \\\"All individuals applying to the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) for the first time must pass an accredited examination\\\"; \\\"As long as you go to work for another small operator, you take your credential with you\\\"; \\\"A bartender slicing limes and lemons is not a food handler\\\"; its approved small-operator list, which adds Tavern League of Wisconsin)\", \"url\": \"https://datcp.wi.gov/Documents/CFMRequirements.pdf\"}, {\"label\": \"Wisconsin DATCP -- Food Safety Course Directory (live 2026-09-05; the thirteen \\\"ANAB-CFP Accredited Certified Food Protection Manager Programs\\\" by code and city, with contacts, course/exam format and languages; verbatim notes: \\\"All exams are required to be proctored\\\" and \\\"Post a copy of your course and exam completion certificate at your business\\\"; no prices published for any provider)\", \"url\": \"https://datcp.wi.gov/Documents/CFMCourseDirectory.pdf\"}, {\"label\": \"ANAB / ANSI -- accredited Food Protection Manager certification program directory, the list DATCP points to for approved exams (\\\"See a listing of food manager certification exams accepted in Wisconsin\\\"); link taken from DATCP's page, not independently checked by us (September 5, 2026)\", \"url\": \"https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4\"}, {\"label\": \"City of Milwaukee Health Department -- Food Manager Certification (live 2026-09-05 via a text-rendering proxy; the page imposes no city credential: it links to DATCP's food manager page, Wisconsin Food Code ch. 12, MCO ch. 68 and the ANSI/ANAB directory)\", \"url\": \"https://www.milwaukee.gov/cfpm\"}, {\"label\": \"City of Milwaukee Health Department -- Food Safety for Businesses (live 2026-09-05 via a text-rendering proxy; verbatim: \\\"The City of Milwaukee adopts under the City of Milwaukee Code of Ordinances Chapter 68 (Food License Regulations) the Wisconsin Food Code ... which is based on the 2013 FDA Model Food Code\\\"; \\\"Each person who is licensed to operate a food service operation shall employ, or shall personally be a person who holds a valid, current certificate of food protection practices\\\")\", \"url\": \"https://city.milwaukee.gov/health/information/businessfoodsafety\"}, {\"label\": \"City of Milwaukee Code of Ordinances ch. 68 -- Food License Regulations (live 2026-09-05 via a text-rendering proxy; verbatim 68-1-5: \\\"CERTIFICATE HOLDER means a person who holds a valid, current certificate of food protection practices, commonly referred to as a certified food managers license, issued by the Wisconsin department of agriculture, trade and consumer protection under s. 97.33, Wis. Stats.\\\"; 68-35 Shared Kitchens: \\\"Ensure a certified food manager is on site at all times that potentially hazardous food is being prepared, tasted, handled, packaged, prepared for storage, served or otherwise used, and make available, upon request, a food manager certificate\\\"; 68-45-4 Class I penalty. Page footers dated up to 4/21/2026)\", \"url\": \"https://city.milwaukee.gov/ImageLibrary/Groups/ccClerk/Ordinances/Volume-1/CH68.pdf\"}]", "page_url": "https://licensingatlas.com/food-manager/wi-food-manager/" }, { "page_id": "wy-food-manager", "state": "Wyoming", "certification": "Certified Food Protection Manager", "cluster": "food-manager", "mandate_level": "county-mandated", "duty_shape": "optional-knowledge-route", "who_must_get": "Statewide: nobody. No person in Wyoming is required by state rule to hold a food protection manager certification. The state duty is on the establishment to have a person in charge present during all hours of operation (Chapter 1, Section 9(a)) and on that person to demonstrate knowledge on request (Section 10(a)); certification is one voluntary way to do that.\n\nTeton County: the person in charge must personally BE a Certified Food Protection Manager (food rule 2026, Chapter 1, Section 11(a)). Teton Chapter 1, Section 9 defines who the person in charge is, and Section 9 of the state rule -- which Teton mirrors -- requires the license holder to be the person in charge or to designate one and to ensure a person in charge is present during all hours of operation.\n\nCasper-Natrona County: at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager (Food Safety Rule 2023, Chapter 1, Section 11(i)). The rule does not require that person to be the person in charge, and does not require every supervisor to be certified -- \"at least one employee\" is the whole of it.\n\nIn both counties the duty attaches to the establishment; the credential is held by an individual.", "presence_requirement": "No presence requirement attaches to the certification anywhere in Wyoming. The presence duty in the Wyoming Food Safety Rule is on the person in charge, not on a certified manager -- Chapter 1, Section 9(a), verbatim: \"The license holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment or processing plant during all hours of operation.\"\n\nIn Teton County the two collapse into one another as a matter of arithmetic rather than by an express presence clause: Teton requires the person in charge to BE a Certified Food Protection Manager (Chapter 1, Section 11(a)) and, mirroring the state, requires a person in charge present during all hours of operation -- so a certified manager is in practice present whenever the establishment operates. Casper-Natrona County has no such effect: its duty is on \"at least one employee\" with supervisory authority, and its rule sets no shift, hours-of-operation or on-premises requirement for that employee. No Wyoming rule uses a per-shift formulation for the manager credential.", "minimum_certified_people": "Statewide: zero -- no minimum, because the credential is voluntary.\n\nTeton County: one, and it must be the person in charge (food rule 2026, Chapter 1, Section 11(a)).\n\nCasper-Natrona County: one, stated as \"At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service\" (Food Safety Rule 2023, Chapter 1, Section 11(i)).\n\nNeither county sets a higher count for larger establishments and neither scales the count by seats, shifts or employee headcount.", "replacement_grace_period": "Ninety days, in both counties that mandate the credential, in identical words.\n\nTeton County food rule 2026, Chapter 1, Section 11(b), verbatim: \"Certified Food Protection Managers who terminate employment shall be replaced within ninety (90) days of such termination.\"\n\nCasper-Natrona County Food Safety Rule 2023, Chapter 1, Section 11(ii), verbatim: \"Certified food protection managers who terminate employment shall be replaced within ninety (90) days of such termination.\"\n\nStatewide there is no grace period because there is no duty to grace. Neither county rule provides a grace period for a change of ownership, for a newly opened establishment, or for a certification that lapses while the holder stays employed -- the ninety days is tied to termination of employment only. Do not generalise it.", "regulator_name": "Wyoming Department of Agriculture, Consumer Health Services -- the statewide food-safety regulator, which promulgates and enforces the Wyoming Food Safety Rule under W.S. 35-7-120, 35-7-123(a)(iii) and 35-7-127 (Chapter 1, Section 1). The rules themselves refer to \"the regulatory authority\".\n\nThe two mandates are local: the Teton County Board of Health (rule administered by Teton County Environmental Health, 460 E Pearl Ave, Jackson, WY 83001) and the City of Casper-Natrona County Board of Health (rule administered by the Casper-Natrona County Health Department Environmental Health Division, 475 South Spruce Street, Casper, WY 82601). No Wyoming regulator issues the manager credential itself.", "certificate_issuer": "An accredited food protection manager certification program -- never a Wyoming government body. The Wyoming Food Safety Rule contemplates only \"a test that is part of an accredited program\" (Chapter 1, Section 10(a)) and defines \"Accredited program\" at Chapter 1, Section 8(a)(i)(A) as \"a food protection manager certification program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals.\" Subparagraph (C) is the load-bearing limit: \"'Accredited program' does not refer to training functions or educational programs\" -- the accreditation attaches to the certification process, not to a course.\n\nThe word \"certificate\" is never used of the manager credential anywhere in the Wyoming Food Safety Rule, and no Wyoming rule establishes a state certificate, card, registration number or verification lookup for a certified food protection manager. The Casper-Natrona County Health Department points applicants at a private accreditor rather than at itself: \"Please visit the ANSI National Accreditation Board website for links to approved manager certification courses and exams, or contact our office for information on in-person ServSafe training.\"", "approved_provider_rule": "Wyoming approves no providers and maintains no approved-provider list. The state rule points at an accreditation status, not at a roster: any program \"evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals\" qualifies (Chapter 1, Section 8(a)(i)(A)). The Wyoming Department of Agriculture publishes no list of approved manager courses, exams or providers on its Food Safety page.\n\nThe two county rules tighten the standard to a named body of standards -- see the accreditation details on this page -- but still name no provider. The only Wyoming government page that names a provider at all is the Casper-Natrona County Health Department licensing page, which refers the reader to the ANSI National Accreditation Board (ANAB) list and offers in-person ServSafe training through its own office. That is a service the county health department offers, not an approval of ServSafe as the required course, and no Wyoming rule names it.", "accreditation_standard": "Three different standards apply in Wyoming, and they are not interchangeable.\n\n1. State (Wyoming Food Safety Rule, Chapter 1, Section 8(a)(i)): the generic test -- \"evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals.\" No accrediting agency is named. The Conference for Food Protection is not mentioned anywhere in the Wyoming Food Safety Rule; neither is ANAB. The single \"ANSI\" occurrence in the whole state rule is Chapter 6, Section 10(a), about sanitation certification of food equipment -- quoting it as the manager standard would be a fabrication.\n\n2. Teton County (food rule 2026, Chapter 1, Section 12(a)): a program \"evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standard for Accreditation of Food Protection Manager Certification Programs.\"\n\n3. Casper-Natrona County (Food Safety Rule 2023, Chapter 1, Section 12(i)): the same clause, with \"Standards\" in the plural.\n\nOnly the Casper-Natrona County Health Department's licensing page names an accreditor operationally, and it names ANAB.", "training_requirement": "not-required", "exam": "A test that is part of an accredited program. That phrase is the whole of what Wyoming law says about the examination, and it is identical in all three rules: state Chapter 1, Section 10(a); Teton food rule 2026 Chapter 1, Section 11(a); Casper-Natrona Food Safety Rule 2023 Chapter 1, Section 11(i) -- each requires a person who \"has shown proficiency of required information through passing a test that is part of an accredited program.\"\n\nNo Wyoming rule names an examination body, sets a passing score, requires proctoring, sets a time limit, limits retakes, or requires the exam to be taken in Wyoming. The accreditation definition at Chapter 1, Section 8(a)(i)(B) refers to independent evaluation of \"test development and administration\", which places those questions with the accrediting agency rather than with Wyoming. Statewide the exam is never compulsory; in Teton and Casper-Natrona counties passing it is the only route the rule provides to the required certification.", "fees": "Wyoming charges nothing for the manager credential, at any level of government. There is no state manager application, no state certificate and no state fee: the Wyoming Food Safety Rule sets fees only for establishment licenses (Chapter 2, Section 5), never for a person. Teton County and Casper-Natrona County likewise set their fees in their own Chapter 2 license-fee sections, payable by the establishment; neither county rule attaches a fee to the manager certification.\n\nThe only money in this credential is a private accredited program's price for its course and exam, which no Wyoming government source publishes.", "validity_years": "No state term. No Wyoming source at any level -- the Wyoming Food Safety Rule (Ch. 1, effective 12/10/2012 to current), the Teton County food rule 2026 or the Casper-Natrona County Food Safety Rule 2023 -- publishes a term, expiry or renewal cycle for a certified food protection manager (all three as of 2026-09-05); the only 're-certification' in the rules sits inside the accredited-program definition. Any term is the accredited program's own.", "renewal_cycle": "None published anywhere in Wyoming. No Wyoming rule sets a term, an expiry, a recertification interval or a renewal filing for the food protection manager certification. Whatever term the certification carries is set by the accredited program that issued it, not by Wyoming.\n\nRead carefully before quoting: the only occurrence of \"re-certification\" in the Wyoming Food Safety Rule is inside the definition of \"Accredited program\" at Chapter 1, Section 8(a)(i)(B), which lists the factors an accrediting agency evaluates -- \"public information regarding program scope, eligibility requirements, re-certification, discipline and grievance procedures; and test development and administration.\" That is a description of what accreditors look at. It is not a Wyoming recertification requirement and must never be rendered as one. The same sentence, and the same trap, appear verbatim in both county rules.", "exemptions": "Statewide there is nothing to be exempt from: the certification is voluntary for every establishment in Wyoming under Chapter 1, Section 10(a).\n\nBoth counties that mandate it carry the same discretionary carve-out, and it is a regulator judgment rather than a listed class. Teton food rule 2026, Chapter 1, Section 11(c), verbatim: \"This section does not apply to certain types of food establishments deemed by the regulatory authority to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and extent of food preparation.\" Casper-Natrona Food Safety Rule 2023, Chapter 1, Section 11(iii) is word-for-word the same. Neither county publishes the list of operations it has deemed minimal-risk, so the exemption cannot be stated as a set of establishment types -- only as the standard the regulator applies.\n\nTwo structural exclusions sit upstream of the whole rule and therefore of any county manager duty. (1) The definition of \"Establishment\" at Chapter 1, Section 8(a)(lv)(C) excludes a private-home kitchen preparing only non-potentially-hazardous food for sale or use at farmers' markets, roadside stands, private homes or functions; the area where such food is sold; a private home kitchen such as a small family day-care provider; a private home receiving catered or home-delivered food; a home kitchen preparing food for family consumption; and any other place equipped for preparation, consumption and storage of food on the premises by employees or nonpaying guests. (2) The Wyoming Food Freedom Act, W.S. 11-49-103(b), verbatim: \"Unless otherwise provided in this section, homemade food products produced, sold and consumed in compliance with the Wyoming Food Freedom Act shall be exempt from state licensure, permitting, inspection, packaging and labeling requirements.\" W.S. 11-49-103(d) closes the loop the other way: homemade or uninspected food \"shall not be served or utilized as an ingredient in a commercial food establishment.\"", "county_exceptions": "Two Wyoming jurisdictions mandate the credential their own way. Both were read at the county's own rule, not inferred from the state rule.\n\n1. Teton County -- \"Teton County Rules for Food Safety, FOOD RULE 2026\", adopted by the Teton County Board of Health on May 19, 2026, and described on its own cover as \"Adopted from the Wyoming Department of Agriculture 2012 Food Safety Rule and the 2022 FDA Food Code\". Chapter 1, Section 11(a) requires the person in charge to be a Certified Food Protection Manager; Section 11(b) gives 90 days to replace one who leaves; Section 11(c) exempts minimal-risk operations as determined by the regulatory authority; Section 12 makes an accredited certification deemed compliance with the knowledge duty and with Section 11.\n\n2. Casper-Natrona County -- \"Casper-Natrona County Food Safety Rule 2023\", adopted by the City of Casper - Natrona County Board of Health. Chapter 1, Section 11(i) requires at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service to be a certified food protection manager; Section 11(ii) is the same 90-day replacement clause; Section 11(iii) the same minimal-risk carve-out; Section 12 the same deemed-compliance clause. The department states the duty on its licensing page as \"Every establishment preparing PHF/TCS foods shall have a Certified Manager.\"\n\nThe two duties are different and must not be merged: Teton certifies the person in charge; Casper-Natrona certifies at least one supervisory employee, who need not be the person in charge.\n\nNo other Wyoming county was found to impose a manager mandate. See the \"What the sources do not say\" section for exactly which jurisdictions were checked and which could not be reached -- that check is partial.", "local_overrides": "The two county rules are the overrides, and they operate by adoption rather than by amendment: each county board of health has enacted its own complete food safety rule modelled on the Wyoming Food Safety Rule, and each inserted manager sections (Chapter 1, Sections 11 and 12) that the state rule does not contain. The state numbering runs Section 10 (Demonstration of Food Safety Knowledge) straight into Section 11 (Person in Charge, Duties); in both county rules that duties section is renumbered to Section 13 to make room for the two manager sections. That renumbering is the cleanest signal that a Wyoming county rule adds a manager mandate.\n\nNo Wyoming municipality was found to impose a separate manager rule of its own. The Casper-Natrona rule is a joint city-county instrument adopted by the City of Casper - Natrona County Board of Health, so Casper is covered by the county rule rather than by a separate city ordinance.", "food_handler_relationship": "Only one of the two credentials exists in Wyoming, so there is no substitution question in the usual direction.\n\nWyoming has no food handler card. Nothing in the Wyoming Food Safety Rule requires an individual food employee to hold a card, permit or certificate; the only individual duty in Chapter 1 falls on the person in charge, who must be able to demonstrate food-safety knowledge to the inspector (Chapter 1, Section 10(a)). So a handler card cannot satisfy the manager duty here, because Wyoming issues nothing that could be offered in its place.\n\nThe reverse substitution is written into the rule, and it runs the other way from most states: holding the manager certification is one of three alternative ways to discharge the person-in-charge knowledge duty. Chapter 1, Section 10(a), verbatim: \"The person in charge shall demonstrate this knowledge by compliance with this Rule, by responding correctly to the inspectors' questions as they relate to the specific establishment or processing plant, or by voluntarily being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.\" The word \"voluntarily\" is in the rule text; statewide, certification is an option, never a requirement.\n\nIn Teton County and in Casper-Natrona County the local board of health has removed that option and made the certification compulsory (see the local rules section). Both county rules then add an express deemed-compliance clause -- Teton food rule 2026 Chapter 1, Section 12; Casper-Natrona Food Safety Rule 2023 Chapter 1, Section 12 -- under which an accredited-program certification satisfies both the knowledge duty (Section 10(a)) and the CFPM duty (Section 11).\n\nThe Wyoming food handler page also covers manager and person-in-charge duties; this page is the full treatment of them.", "legal_basis": "State: Wyoming Food Safety Rule, Chapter 1 (Purpose, Variances, Definitions, Demonstration of Knowledge, and Health Status), Section 9 (Person in Charge Requirement) and Section 10 (Demonstration of Food Safety Knowledge), with the credential defined at Section 8(a)(i) (\"Accredited program\"). Promulgated by the Wyoming Department of Agriculture under W.S. 35-7-120, 35-7-123(a)(iii) and 35-7-127, \"together with the department of health and the governor's food safety council established pursuant to W.S. 35-7-127\" (Chapter 1, Section 1). VERSION PIN, read at the Secretary of State's rules repository on 2026-09-05: Chapter 1 is current, \"Effective Date: 12/10/2012 to Current\", Reference Number 010.0003.1.12102012, under Agency 010 (Agriculture) / Program 0003 (Food Safety, Wyoming). The 2012 rule is not superseded.\n\nTeton County: Teton County Rules for Food Safety, food rule 2026, Chapter 1, Sections 11 and 12, adopted by the Teton County Board of Health on May 19, 2026.\n\nCasper-Natrona County: Casper-Natrona County Food Safety Rule 2023, Chapter 1, Sections 11 and 12, adopted by the City of Casper - Natrona County Board of Health.\n\nExemption layer: Wyoming Food Safety Rule Chapter 1, Section 8(a)(lv)(C) (what is not an \"establishment\") and the Wyoming Food Freedom Act, W.S. 11-49-101 through 11-49-104, in particular 11-49-103(b) and (d).", "last_verified": "2026-09-05", "source_urls": "[{\"label\": \"Wyoming Food Safety Rule, Chapter 1 (WDA per-chapter PDF) -- Section 10(a) verbatim: \\\"The person in charge shall demonstrate this knowledge by compliance with this Rule, by responding correctly to the inspectors' questions as they relate to the specific establishment or processing plant, or by voluntarily being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.\\\" Also Section 9(a) (\\\"shall ensure that a person in charge is present at the establishment or processing plant during all hours of operation\\\"), Section 8(a)(i)(A)-(C) (\\\"Accredited program\\\" ... \\\"does not refer to training functions or educational programs\\\"), Section 8(a)(lv)(C) (establishment exclusions), Section 1 (authority: W.S. 35-7-120, 35-7-123(a)(iii), 35-7-127).\", \"url\": \"https://agriculture.wy.gov/corecode/uploads/document6/uploaded_pdfs/corecode/chapt12012_1281.pdf\"}, {\"label\": \"Wyoming Secretary of State, Administrative Rules repository -- Agency 010 (Agriculture) / Program 0003 (Food Safety, Wyoming), Current Rules. Verbatim for Chapter 1: \\\"Effective Date: 12/10/2012 to Current\\\", \\\"Rule Type: Current Rules & Regulations\\\", \\\"Reference Number: 010.0003.1.12102012\\\". All 15 chapters listed; only Chapter 13 (11/14/2006) and Chapter 14 (01/21/2021) carry different effective dates. The version PIN -- the 2012 rule is current, not superseded.\", \"url\": \"https://rules.wyo.gov/Search.aspx?Agency=010&Program=0003\"}, {\"label\": \"Wyoming Food Safety Rule, consolidated full text (all chapters, June 2021 compilation posted by WDA) -- the evidence base for the negatives: \\\"Food Code\\\" appears 0 times in the entire rule; the single \\\"ANSI\\\" occurrence is Chapter 6, Section 10(a) about food equipment certification; Chapter 14 incorporates federal codes \\\"in effect on August 15, 2019\\\" and lists only CFR parts and federal acts, no FDA Food Code edition.\", \"url\": \"https://agriculture.wy.gov/corecode/uploads/document6/uploaded_pdfs/corecode/2012foodrule6.2021_1280.pdf\"}, {\"label\": \"Wyoming Department of Agriculture -- Food Safety program page (Consumer Health Services). Links the Wyoming Food Safety Rule both as a consolidated PDF and chapter by chapter; publishes no manager application, no approved-provider list, no manager fee and no manager verification lookup.\", \"url\": \"https://agriculture.wy.gov/index.php?section=food-safety\"}, {\"label\": \"Teton County Rules for Food Safety, food rule 2026 -- cover verbatim: \\\"Adopted from the Wyoming Department of Agriculture 2012 Food Safety Rule and the 2022 FDA Food Code by the Teton County Board of Health on May 19, 2026.\\\" Chapter 1, Section 11(a) verbatim: \\\"The person in charge, as defined in Chapter 1, Section 9, shall be a Certified Food Protection Manager who has shown proficiency of required information through passing a test that is part of an accredited program.\\\"; Section 11(b): \\\"Certified Food Protection Managers who terminate employment shall be replaced within ninety (90) days of such termination.\\\"; Section 11(c) minimal-risk carve-out; Section 12 Conference for Food Protection deemed-compliance.\", \"url\": \"https://www.tetoncountywy.gov/DocumentCenter/View/41690/Teton-County-Rules-for-Food-Safety-2026\"}, {\"label\": \"Teton County Environmental Health -- Regulations index. Cited because the rule PDF's address is edition-specific; the index lists the current edition as \\\"Teton County Rules for Food Safety 2026\\\".\", \"url\": \"https://www.tetoncountywy.gov/2708/Regulations\"}, {\"label\": \"Casper-Natrona County Food Safety Rule 2023 -- cover verbatim: \\\"CASPER-NATRONA COUNTY FOOD SAFETY RULE 2023 as adopted by City of Casper - Natrona County Board of Health\\\". Chapter 1, Section 11(i) verbatim: \\\"At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.\\\"; Section 11(ii) 90-day replacement; Section 11(iii) minimal-risk carve-out; Section 12(i)-(ii) Conference for Food Protection deemed-compliance.\", \"url\": \"https://casperpublichealth.org/wp-content/uploads/2024/09/casper-natrona-county-food-rule-2023.pdf\"}, {\"label\": \"Casper-Natrona County Health Department -- Licensing page, \\\"Manager Certification and Training\\\", verbatim: \\\"Every establishment preparing PHF/TCS foods shall have a Certified Manager. Please visit the ANSI National Accreditation Board website for links to approved manager certification courses and exams, or contact our office for information on in-person ServSafe training.\\\" Also links the county's \\\"Local Food Safety Rule\\\" PDF.\", \"url\": \"https://casperpublichealth.org/licensing/\"}, {\"label\": \"Wyoming Food Freedom Act, W.S. 11-49-101 through 11-49-104 (WDA-published statute text, July 1 2025 compilation). W.S. 11-49-103(b) verbatim: \\\"Unless otherwise provided in this section, homemade food products produced, sold and consumed in compliance with the Wyoming Food Freedom Act shall be exempt from state licensure, permitting, inspection, packaging and labeling requirements.\\\" 11-49-103(d): \\\"Homemade or uninspected food shall not be served or utilized as an ingredient in a commercial food establishment.\\\"\", \"url\": \"https://agriculture.wy.gov/corecode/uploads/document6/uploaded_pdfs/corecode/Wyoming%20Food%20Freedom%20Act%20July%201,%202025%20_936.pdf\"}, {\"label\": \"Wyoming Department of Agriculture -- Consumer Health Services division page (regulator identification; CHS is the statewide food-safety inspection authority). No manager credential, application or fee published.\", \"url\": \"https://agriculture.wy.gov/divisions/index.php?section=consumer-health-services\"}]", "page_url": "https://licensingatlas.com/food-manager/wy-food-manager/" } ] }