Food Safety Certification
Who should be certified?
California Food Safety Law requires at least one employee at each retail food facility be certified as a food safety person by passing an approved examination. The certified person can be the owner, manager, chef, cook or any employee responsible for safe food handling and who may insure that other employees use proper food handling techniques. The certificate must be renewed every five years.
Topics covered in the training
The intensive all-day training covers: the causes of food poisoning and ways to prevent it, time and temperature controls, cross contamination, cleaning and sanitizing, and pest control. Participation in the training does not guarantee passing of the exam.
Click here for Class Schedule and Registration Form (pdf)
All classes are held at 1390 Market Street, Suite 910, San Francisco, CA 94102. Each 8-hour class starts at 8:30 a.m. and usually (but not always) ends at 5:00 p.m. Classes are offered in either English or Cantonese Chinese languages, as indicated on the schedule.
If you would like to take the exam in Spanish, Arabic, Japanese, Korean, or Vietnamese, you must CIRCLE that language on the Name Line of the registration form (pdf) and enroll for class at least 30 days in advance.
Classes are always scheduled to full capacity. Therefore, choose your class date carefully before applying. Make the appropriate arrangements with your workplace and your family, and be sure to mark your calendar.
Once you are enrolled into a class, you may reschedule to another date after paying a penalty of $45, unless you have proof of a family emergency or verifiable medical condition. Course study materials and your enrollment confirmation letter will be sent to your mailing address.