Food Management Certification Resources

Pursuant to New Jersey’s Chapter 24 (N.J.A.C. 8:24) Sanitation in Retail Food Establishments and Food and Beverage Vending Machines, at least one person in charge (PIC) of a risk type 3 food establishment must be certified in food safety management.

Risk type 3 is defined as “any retail food establishment that:
1. Has an extensive menu which requires the handling of raw ingredients; and is involved in the complex preparation of menu items that includes the cooking, cooling, and reheating of at least three or more potentially hazardous foods; or

2. Prepares and serves potentially hazardous foods including the extensive handling of raw ingredients; and whose primary service population is a highly susceptible population. Such establishments may include, but are not limited to, full service restaurants, diners, commissaries, and catering operations; or hospitals, nursing homes, and preschools preparing and serving potentially hazardous foods."

If you are not sure if your establishment falls into this category, call us at (609) 492-1212.

Listed below are some private companies that offer approved courses in food safety management. The three approved certifications in New Jersey are ServSafe, National Registry of Food Safety Professionals (NRFSP) and Thompson Pro-metric. These certifications expire after 5 years and must be renewed at such time.

*This list is not intended to necessarily be reflective of all providers nor does the Health Department endorse any particular company.