Hiring complianceRead at source, 30 September 2026
Food Handler Card Requirements by State (Employer’s Guide)
Nine states set a statewide food handler rule for food employees: Alaska, California, Florida, Illinois, New Mexico, Oregon, Texas, Utah and Washington. Deadlines run from 14 days after hire in Washington to 60 days in Florida, and most cards last two to three years. Arizona has no statewide rule; Maricopa County sets its own 30-day requirement. Hawaii requires one certified food handler on duty rather than a card for everyone. Everywhere else, counties and cities decide, so check with your local health department before you set policy.
Food handler card requirements by state
The table covers every state where we found a statewide food handler rule, plus Hawaii and Arizona, which work differently. Each row names the statute or agency page we read. “Food employee” generally means anyone working with unpackaged food, equipment, utensils or food-contact surfaces, so cooks, prep, dishwashers who handle clean ware, and many servers are in.
| State | Statewide requirement? | Deadline after hire | Validity | Who pays | Source |
|---|---|---|---|---|---|
| Alaska | Yes: food worker card | 30 days after hire | 3 years | Not set in the rule | 18 AAC 31.330 (Alaska DEC) |
| California | Yes: food handler card | 30 days after hire | 3 years | Employer: course, exam and training time | Cal. Health & Safety Code § 113948 |
| Florida | Yes: employee food safety training | 60 days after hire | 3 years | The establishment must provide the training | Fla. Stat. § 509.049(5) |
| Illinois | Yes: food handler training | Generally 30 days after hire | 3 years (restaurants) | Employer not required to pay (IDPH) | 410 ILCS 625; IDPH food handler FAQ |
| New Mexico | Yes: food handler card | 30 calendar days after hire | 3 years | Not set in the rule | 7.6.2.8 NMAC, Subsection D; NMED (Albuquerque and Bernalillo County run their own programs) |
| Oregon | Yes: food handler card | 30 days after hire | 3 years | Not set in the rule | OAR 333-175-0031 (Oregon Health Authority) |
| Texas | Yes: accredited food handler course | 30 days after hire | 2 years if the card shows no expiry | Not set in the rule | 25 TAC § 228.31; Texas DSHS |
| Utah | Yes: training, then a food handler permit | Training in 14 days; permit in 30 days | 3 years | Not set in the statute | Utah Code § 26B-7-413 |
| Washington | Yes: food worker card | 14 calendar days after hire | 2 years first card; 3 years on renewal | Not set in the rule | RCW 69.06.010; WAC 246-217-015 |
| Hawaii | No card for everyone: one certified food handler on duty | Whenever the establishment is operating | 3 years (state class) | Not set | Hawaii DOH Food Safety Branch |
| Arizona | No statewide rule; county-level | Maricopa County: 30 days | Maricopa: 3 years | Not set | Maricopa County Environmental Health Code, Ch. VII |
Three rows carry details that change what you put in a job ad. California makes the card an employer cost: the employer pays for the course and exam, counts the time as hours worked, relieves the worker of other duties while they take it, and “shall not condition employment on an applicant or employee having an existing food handler card.” So in California, “food handler card required” is the wrong line for an ad. Oregon says food handler cards “issued in other states are not valid in Oregon,” while Texas accepts out-of-state cards from ANSI-accredited programs. Washington and New Mexico both require you to give a worker without a card basic food-safety information before they start handling food, and to keep a record that you did.
Food handler card vs certified food protection manager
They are different credentials for different people. The food handler card is short, entry-level training for line staff. The certified food protection manager (CFPM) credential comes from a proctored exam under a program accredited to the Conference for Food Protection standard, and it is aimed at the person running the shift.
The manager rule comes from the FDA Food Code, a model that states adopt on their own schedule. FDA published the 2026 edition in September 2026. Its section 2-102.12 reads: “The person in charge 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,” with an exception for establishments the regulator judges to be minimal risk. Your state may still be on an earlier edition, so check which one your health department enforces.
The two overlap in one useful way: a manager certificate usually excuses the holder from the handler card. California excludes holders of a food safety certificate from its definition of food handler (§ 113790), Oregon accepts a valid manager certificate in lieu of a card, and Texas and Illinois exempt certified food managers.
County and city food handler rules
Outside the nine statewide states, the rule is usually set by a county or city health department, and inside them a local program can still differ.
- Arizona: no statewide card. Maricopa County requires food employees to be trained “within 30 days of performing any Food Employee activity,” with certificates expiring after three years. Other Arizona counties set their own rules.
- California: the state law does not apply where a local food handler program took effect before 1 January 2009. Riverside County is one: it says “only the Riverside County Food Handler Certificate is considered valid to work in Riverside County.”
- Utah: the permit is issued by the local health department, not the state, although it is valid statewide.
- Everywhere else: call the health department that inspects you and ask three questions: is a card required, by how many days after hire, and which providers do you accept.
Onboarding: getting new hires certified fast
The deadlines are short, and a missed card is usually written up against the establishment at inspection. Build it into the first week.
- Say it in the ad, correctly. Where a card is required, state the rule as the law does: “food handler card within 30 days of hire; we cover the course” reads better than a demand, and in California it is the lawful version. Our line cook and kitchen staff recruiting guide covers the rest of the ad.
- Ask about status in the interview. “Current, expires in March” and “never had one” lead to different first weeks. The cook interview questions page shows how to ask.
- Put the deadline on the calendar at hire. Hire date plus 14, 30 or 60 days, depending on the row above.
- Keep the proof. California requires records showing each food handler holds a valid card; Florida requires proof of training on request; Washington and New Mexico allow the card to be kept on file by the employer. Add it to your new hire forms checklist.
- Use the right provider. Oregon accepts only its approved providers; Texas and California rely on accredited programs. A card from the wrong program is no card.
Bartenders and servers who pour may need a second credential. Alcohol training is a separate state system, covered in our guide to alcohol server certification by state. For the other state rules that shape a hire, see our hiring compliance hub.
Frequently asked questions
Which states require a food handler card?
Nine states set a statewide rule for food employees: Alaska, California, Florida, Illinois, New Mexico, Oregon, Texas, Utah and Washington. Hawaii requires one certified food handler on duty rather than a card for everyone. Arizona has no statewide rule, but Maricopa County requires training within 30 days. In other states, counties and cities can set their own rules, so ask the health department that inspects you.
How long does a new hire have to get a food handler card?
It depends on the state. Washington allows 14 calendar days, Utah 14 days for training and 30 for the permit, and Alaska, California, Illinois, New Mexico, Oregon and Texas allow 30 days. Florida allows 60 days. Counties can be stricter. Put the deadline on the calendar on the hire date and collect a copy of the card when it arrives.
Does the employer have to pay for the food handler card?
In California, yes: the employer pays for the course and exam, counts the training time as hours worked, and cannot require an existing card as a condition of employment. Illinois says the employer is not responsible for paying. Florida puts the duty to provide training on the establishment. Most other rules are silent, so paying is a policy choice, and a useful line in a job ad.
Is a food handler card the same as ServSafe?
No. ServSafe is a brand of food safety training that offers both a food handler course and a food protection manager certification. A food handler card is whatever credential your state or county accepts, which may or may not come from that brand. What matters is whether your regulator approves the program: Oregon accepts only its listed providers, while Texas accepts ANSI-accredited programs.
Do bartenders need a food handler card?
Often, yes. The FDA Food Code defines food to include ice and beverages, and California defines a food handler as anyone involved in preparing, storing or serving food. A bartender who scoops ice or cuts garnish is usually covered where cards are required. Alcohol server certification is a separate credential; see alcohol server certification by state.
Hire kitchen staff you can get certified
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Book a DemoSources: Cal. Health & Safety Code §§ 113790, 113948; 18 AAC 31.330; Fla. Stat. § 509.049; Illinois Department of Public Health food handler pages (410 ILCS 625); 7.6.2.8 NMAC; OAR 333-175-0031 and Oregon Health Authority; 25 TAC § 228.31 and Texas DSHS; Utah Code § 26B-7-413; RCW 69.06.010; WAC 246-217-015; Hawaii Department of Health Food Safety Branch; Maricopa County Environmental Health Code, Chapter VII; Riverside County Department of Environmental Health; FDA Food Code 2026, § 2-102.12. General information, not legal advice. Last verified 30 September 2026. Read at source 30 September 2026.