Which food facilities are exempt?

A local health officer shall exempt a food service establishment from having a Certified Food Safety manager on staff, if after evaluation by the local health department, the food service establishment:

• Is classified within the lowest risk category for a local health department utilizing a risk-based assessment system; or
• Serves a menu of commercially prepackaged, or heat and serve foods, or foods that require limited handling or assembly and does not conduct any of the following food preparation processes as defined in the Food Code, R392-100:
  1. Cook foods that are required to reach critical temperatures as required by R392-100
  2. Use foods that are required to be cooled within a 6 hour time period as required by R392-100; or
  3. Use foods that must be reheated to 165 degrees as required by R392-100

Does the Certified Food Protection Manager need to be present at the food facility at all times?

The Certified Food Protection Manager does not need to be present during all hours of operation. However, the certified manager must be considered a full time employee.

Does the food establishment need to keep a record of the food safety manager’s certification?

Yes a food service establishment must maintain a copy of its certified food safety manager’s documentation of a passing score on file at the establishment. The food service establishment’s person in charge must provide this documentation to the local health office or his designated representative upon request.

Are there minimum hours of training to obtain the Food Manager Certification?

Attending a training course is recommend but not required. The only requirement is to pass an exam from an approved provider such as ServSafe.

What training and certification options do you offer in Utah?