This is up to the employee and employer to work out.

The examination cannot be taken from your home, but you have several options to take it online, View them here.

Check with your local health department or regulatory agency to verify this type of training is approved. Additionally, you can click here for online training information.

Training is given primarily in English and Spanish. However, you may check the approved NRFSP Test Administrator/Proctor list by clicking here for training offered in other languages. Examinations are available in English, Spanish, Modern Chinese, Traditional Chinese, and Korean.

Passing is a scaled score of 75 or higher (see next question for additional information on a "scaled score").

A scaled score of 75 is not a percentage, and does not mean that an examinee has answered 60 out of 80 questions correctly. A scaled score is calculated using a mathematical formula that considers a variety of factors, including the difficulty of the examination. Because some examinations are more difficult than others, scaled scores provide a fair score for each individual based on his or her particular examination.

You will receive your results within two weeks after taking your examination. If you take your examination online, you will receive your results sooner.

There are thousands of dialects in Chinese language but they exist in oral form.

Dialects are spoken, and unless they made it into print you don’t see their distinct characteristics which are colloquial and informal. In our case, only the formal written type matters.

There used to be just the Chinese language, characters and grammar. Decades ago in PRC, Simplified Chinese was created by reducing strokes of thousands of characters to make them into new ones, while the old ones were kept intact in Singapore, Hong Kong, and Taiwan. For example, the character for “country” has simplified and traditional forms but the two for “food” are the same for both types. Recently the simplified type has been adopted by more.

Evolution over these years in culture and politics also saw changes in grammar within each of the regions mentioned above, causing differences which parallel those between British English and American English, as sometimes seen even in official documents. Such differences although few and minor should be reflected in translation.

In addition, age alone cannot be used to differentiate the users of the two types. For example, the students in Hong Kong and Taiwan today still learn and read Traditional Chinese while those in Mainland China are taught Simplified.

All employees that work with un-packaged food, food equipment or utensils, or food-contact surfaces such as kitchen staff, bussers, hostesses, servers, bartenders, bar-backs etc., will need to be food handler certified. The food handler requirement is for regular staff who are not the certified food manager (CFM). The CFM has training that is already above and beyond the food handler training and would not need to be food handler certified.

The statewide food handler mandate is effective September 1, 2016, which means all current restaurant employees required to be certified must have their food handler permit by that date. Employees in jurisdictions that currently require food handler certifications will be considered in compliance on that date as long as their permit is still valid. Individuals hired after September 1, 2016 have 60 days from date of hire to get their certificate.

As long as the food handler course is accredited by the American National Standards Institute (ANSI) and/or the Texas Department of State Health Services the certificate is valid anywhere in the state of Texas. Courses that are also accredited by the American National Standards Institute (ANSI), like First Principles for Food Handlers, are not subject to any additional fees required by local jurisdictions.

Training can be online, computer, classroom, live trainers, remote trainers, and by certified food service sanitation managers. Regardless of your preferred training method, all candidates who pass the program will receive the same food handler training card.

The ANSI food handler training certificates are good for 2 years and those taking other types of training that work in restaurants and other facilities such as: nursing homes, licensed day care homes and facilities, hospitals, schools, and long-term care facilities are good for 3 years. Those working in non-restaurants are not required to take another food handler training unless they go to work for another employer. Food handler cards for those working in non-restaurants is not transferable between employers.

First Principles for Food Handlers which is ANSI/ASTM Accredited is accepted, and/or any food handler training program accredited by ANSI, under the ASTM E2659-09 Standards. NRFSP Food Safety Manager Certification can also be used.

A Food Handler is a Food Employee as defined in Section 750.110 of the Illinois Food Service Sanitation Code, “means individual working with unpackaged food, food equipment or utensils, or food-contact surfaces.”

Any food handler working in the state of Illinois, unless that person has a valid Illinois Food Service Sanitation Manager Certification (FSSMC). If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have a food handler training card.

Anyone working in a facility that is not a food handler by definition or any food handler that has a valid Illinois Food Service Sanitation Manager Certification (FSSMC).

This food handler course from National Registry is approved by the American National Standards Institute (ANSI). The course and assessment can be completed online, 24 hours/day and does not need to be monitored by an instructor. A local health department that has a Department approved training program may provide training for restaurants. For a list of all local health departments, click here. Any business with an internal training program approved in another state prior to August 27, 2013.

Training can be online, computer, classroom, live trainers, remote trainers, and by certified food service sanitation managers. For those food handlers working in restaurants, the training must be ANSI approved, unless their local health department has been approved by the Department to provide food handler training to restaurants or they work for a business with a Department approved internal training program. Regardless of your preferred training method, all candidates who pass the program will receive the same food handler training card.

The ANSI food handler training certificates are good for 3 years and those taking other types of training that work in restaurants and other facilities such as: nursing homes, licensed day care homes and facilities, hospitals, schools, and long-term care facilities are good for 3 years. Those working in non-restaurants are not required to take another food handler training program unless they go to work for another employer. Food handler cards for those working in non-restaurants are not transferable between employers.

Restaurant food handler training certificates are valid throughout the entire state of Illinois, unless the training was obtained internally at a facility through a Department approved multi-state training program.

First Principles for Food Handlers which is ANSI/ASTM Accredited is accepted, and/or any food handler training program accredited by ANSI, under the ASTM E2659-09 Standards. NRFSP Food Safety Manager Certification can also be used.

Food Service Worker Cards are required for any person who handles, prepares, serves, sells or gives away food for human consumption, including those whose duties are restricted to busing or washing dishes, though your local county may have more specific requirements. For a list of counties in Arizona, click here.

The rule does not apply to workers in facilities that handle food or beverages exclusively in a closed package or container.

New workers must obtain their licenses within 30 days, or as specifically dictated by your county. For a list of counties in Arizona, click here.

This food handler course from National Registry is accredited by the American National Standards Institute (ANSI) against the American Society for Testing and Materials (ASTM) standard E2659-09, as required by Arizona House Bill 2436. The course and assessment can be completed online, 24 hours/day and does not need to be monitored by an instructor. A local health department that has a Department-approved training program may provide training for restaurants. Regardless of your preferred training method, all candidates who pass the program will receive the same food handler training card.

Training can be online, computer, classroom, live trainers, remote trainers, and by certified food service sanitation managers. For those food handlers working in restaurants, the training must be ANSI-accredited against ASTM standard E2659-09, unless their local health department has been approved by the Department to provide food handler training to restaurants.

The ANSI food handler training certificates are good for 3 years and those taking other types of training that work in restaurants and other facilities such as: nursing homes, licensed day care homes and facilities, hospitals, schools, and long-term care facilities are good for 3 years. Those working in non-restaurants are not required to take another food handler training unless they go to work for another employer. Food handler cards for those working in non-restaurants is not transferable between employers.

First Principles for Food Handlers which is ANSI/ASTM Accredited is accepted, and/or any food handler training program accredited by ANSI, under the ASTM E2659-09 Standards. NRFSP Food Safety Manager Certification can also be used.

At least one employee present at every food establishment during normal work hours (including during food preparation) must have a formal food handlers training level certificate.

• Employees of food establishments deemed by the health department to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and extent of food preparation
• Employees who are already Certified Food Protection Managers
• Employees of food establishments that are inspected by another federal, state or county regulatory agency, provided that the agency has entered into a memorandum of understanding or a memorandum of agreement with the director and the agency maintains regulatory responsibility for the establishment
• Employees of a food establishment that sells or otherwise distributes only prepackaged foods that are not potentially hazardous food (time/temperature control for safety food) manufactured and packaged in a food establishment permitted by the director or otherwise approved by an equivalent agency in another jurisdiction
• Employees of a food establishment that sells or otherwise distributes only pre-packaged frozen confections
• Employees of a food establishment that sells or otherwise distributes only not potentially hazardous hot beverages served directly into sanitary single service articles

• Any place or portion thereof, maintained, used, or operated for the purpose of storing, preparing, serving, manufacturing, packaging, transporting, or otherwise handling food for distribution at retail or wholesale to the public
• Any place or portion thereof, used in support of and in conjunction with any other food establishment
• Child care, adult care, home kitchens and bed and breakfast locations

Enforcement begins September 2, 2018. Normal non-compliance penalties/fines apply. Food Handler Cards must be made available to inspectors upon request.

First Principles for Food Handlers which is ANSI/ASTM Accredited is accepted, and/or any food handler training program accredited by ANSI, under the ASTM E2659-09 Standards. NRFSP Food Safety Manager Certification can also be used.

All Food Employees. This is any individual who works in a food establishment and who:

1. Transports food or food containers;
2. Handles food during storage, preparation or serving;
3. Comes in contact with any utensils;
4. Works in a room in which food is stored, prepared or served; or
5. Is responsible for directing food handling operations or supervises other employees.

• Employees who are Certified Food Protection Managers
• Food handlers in Albuquerque and Bernalillo County
• Food Employees who have been trained using an employer food safety training program that has been approved by the Health Department
• Food Employees of Temporary Food Establishments, provided that at a minimum the Person in Charge during hours of operation is a Certified Food Protection Manager or has a valid Food Handler Card, either of which shall be obtained prior to issuance of a Temporary Food Establishment Permit; or
• Food Employees or volunteers working as Food Employees for charitable organizations serving the needy, provided that at a minimum the Person in Charge during hours of operation is a Certified Food Protection Manager
• Employees who do not function as Food Employees

• Any fixed or mobile place where food is served or sold for consumption on the premises;
• Any fixed or mobile place where food is prepared for sale to or consumption by the general public either on or off the premises, including any place (other than a ‘dairy establishment” as defined in the New Mexico Food Act) where food is processed for ultimate sale in a sealed original package; but “prepared’ as used in this paragraph does not include the preparation of raw fruits, vegetables or pure honey for display and sale in a grocery store or similar operations or reheating of packaged food for sale in a retail store, and for purposes of this paragraph, “pure honey” means natural liquid or solid honey, extracted from the combs or in the comb, taken from beehives, with no processing or additional ingredients; or
• Any meat market, whether or not operated in conjunction with a grocery store.

New regulations became effective on January 1, 2019. Enforcement of Food Handler Card requirements began on April 1, 2019. Normal non-compliance penalties/fines apply. Employees must have a valid food handler card within 30 calendar days from the beginning of employment.

First Principles for Food Handlers which is ANSI/ASTM Accredited is accepted, and/or any food handler training program accredited by ANSI, under the ASTM E2659-09 Standards. NRFSP Food Safety Manager Certification can also be used.