Georgia Food Handler Card – Frequently Asked Questions

A Georgia food handler card confirms you have completed an ANSI-accredited food-safety course and passed a basic exam covering hygiene, cross-contamination, and temperature control. State law gives county health officers authority to demand proof of training during inspections. Without a valid card, employers risk repeat violations and employees can be excluded from food-prep duties. The training is fast—usually under two hours—and provides a grounding in the same rules inspectors use, cutting critical violations and protecting customers. Certification requirements list the specific topics.

Most Georgia-approved courses issue cards that stay valid for three years, mirroring the FDA Model Food Code recommendation. A handful of county programs still use a two-year cycle, so double-check your certificate footer for the printed expiration date. Tip: add a calendar reminder 60 days before that date and schedule a quick refresher with our free practice test. Completing renewal before the card lapses avoids late-fee charges and keeps you on the schedule without interruption.

Prices vary from about $10 for an online course to $20–$25 for instructor-led classroom sessions. Online providers bundle the exam fee, while in-person classes may charge a separate proctor or facility fee. Employers sometimes negotiate bulk discounts, so ask if your restaurant has a code before paying. For a line-item breakdown and sales-tax calculator, see our cost estimator.

Yes—Georgia recognises ANSI-accredited online courses, provided they use a timed, multiple-choice exam that locks answers once submitted. The digital certificate you download at the end is legally equivalent to a classroom card. Online study lets you pause, replay videos, and print the certificate instantly, making it popular for busy shift workers. Compare formats in our online-vs-in-person guide.

Major providers offer Spanish, Chinese, Korean, Vietnamese, and Burmese—reflecting Georgia’s top five language requests—alongside English. The Georgia Department of Public Health accepts any ANSI course completed in a language the employee understands. You may still need to recognise common English food-safety terms when working with inspection sheets, so review the bilingual glossary in our glossary after passing.

Georgia allows a “training period” of up to 30 days from the first day of employment, but only if the employee is enrolled in an approved course and works under direct supervision of a certified person-in-charge. Keep your proof of enrollment email handy; inspectors can ask for it. Finishing sooner is safer—passing the course early removes scheduling headaches and avoids reinspection fees if the health officer arrives on day 31.

ANSI sets a minimum 70 % pass mark, but most courses round that to 75 % for extra safety margin. Exams are usually 40 questions, so aim for at least 30 correct. Our practice test mirrors difficulty and scoring to give you a realistic benchmark before you pay the exam fee.

Log into the training provider’s portal and download the PDF certificate again—most keep files for the full validity period. If your course used a plastic card, request a duplicate; replacement fees range from $5–$10. Print two copies: one for your wallet, one for the manager’s binder. Detailed steps are in our replacement guide.

The moment the expiration date passes, you’re technically unqualified to handle open food. Inspectors can score a “critical violation” and require immediate corrective action, which often means sending the employee off the line. Renewing late also resets your certification cycle—you’ll take the full course again rather than a shorter refresher. Avoid the hassle by bookmarking our renewal checklist.

Georgia honours out-of-state cards only if the course is ANSI-CFP accredited and covers the same core competencies. County inspectors still have discretion, so bring a printed copy of the syllabus or accreditation number. If you moved from a jurisdiction using a local curriculum, plan to retake the Georgia-approved version within 30 days of hire.

Anyone who handles unpackaged food, food-contact surfaces, or utensils must be certified. Hosts, cashiers, or baristas who pour sealed beverages are generally exempt, though many chains certify them anyway to reduce risk. Georgia inspectors typically ask for at least 70 % of active staff to show proof of training during a routine visit.

Yes. Georgia treats food trucks, trailers, and push carts the same as brick-and-mortar kitchens for employee training. During your unit’s semi-annual inspection, the sanitarian will check both your Certified Food Protection Manager credential and each worker’s food-handler card. Review mobile-unit compliance requirements in our mobile regulations guide.

No. While ServSafe is widely recognised, Georgia’s Department of Public Health accepts any program on the ANSI/CFP accredited list—including Always Food Safe, eFoodHandlers, Learn2Serve, and others. Choosing the “best” provider comes down to language options, cost, and employer policy. Our training resources hub compares features side by side.

Georgia law is silent on who pays, so it’s negotiable. Many operators cover the fee because it is cheaper than staff turnover and failed inspections. Other employers reimburse the cost after 90 days of continued employment. Ask HR before purchasing—you might save the receipt and submit it with your first pay stub.

Inspectors typically ask the person-in-charge to present cards in hardcopy or digital form. They may photograph the certificate number for records or cross-check with the provider’s online registry. Keep cards in a binder near the hand-wash sink or upload PDFs to a shared tablet so they’re ready on demand. Showing organised documentation earns “good retail practice” points that boost your overall inspection score.