Georgia Food Handler Certification FAQ

Under Georgia Food Code §511-6-1-.03, a “food employee” is anyone who touches unpackaged food, food-contact surfaces, or single-service utensils—think cooks, bartenders, baristas, deli clerks, and even dishwashers who pre-rinse plates. If you work at a restaurant, food truck, hotel kitchen, school cafeteria, or concession stand and handle food in any form, you must complete an approved course and keep proof on-site. Managers often carry a higher-level certification, but they still need the basic card if they perform hands-on prep. Volunteers at licensed charity events usually qualify, too, unless they serve only sealed, pre-packaged items. Unsure which credential best fits your role? See the manager vs handler guide.

Yes. Georgia places no statutory minimum age on food handler certification, so teens aged 15–17 can legally complete the training as soon as they begin paid work. Providers usually require parent or guardian consent if the learner is under 18, and proctored exams may ask for a supervising adult during identity verification. For minors who struggle with reading speed, choose a course with built-in audio narration and pause controls. Remember, teenage cardholders must still follow labor laws that restrict late-night shifts and certain equipment. If you manage student workers, schedule the course during orientation week so their certificates are on file before the first busy service.

Most ANSI-accredited providers ask for your legal name, date of birth, and a valid email to deliver the digital card. When taking a proctored quiz, you’ll photograph a government-issued ID—driver’s license, state ID, passport, or military ID. The name on your ID must match the name printed on the certificate, so double-check spelling before you start. Some counties also request a last-four SSN on local paperwork, but providers never store full Social Security numbers. Tip: use a personal email rather than a temporary work address so you can retrieve your card even if you change jobs.

Any smartphone, tablet, or computer made in the past five years with a stable internet connection handles the course fine. You’ll need one of the latest two versions of Chrome, Edge, Safari, or Firefox and speakers or headphones for narrated slides. Proctored exams may require a webcam and microphone to verify your ID. Screen readers work with most providers, but check accessibility notes first. For larger teams, test the course on one workstation before rolling it out to every terminal.

Yes. Leading programs supply full Spanish narration and subtitles plus closed-caption English. Some add Korean, Chinese, or Vietnamese text overlays. When enrolling, look for a language selector on the checkout page—changing languages later can erase progress. If your kitchen employs multiple languages, choose a provider that lets each employee toggle subtitles independently. Encourage staff to use wired earbuds in noisy prep areas so they can hear quiz questions clearly. For English-as-a-Second-Language learners, remind them they can retake missed lessons at no extra cost.

Prices depend on the provider and delivery method. Online courses run $7 – $18 and bundle the exam plus instant digital card. In-person classes through local health departments average $15 – $25, sometimes including a physical wallet card sent by mail. Keep an eye out for promo codes when buying multiple seats. Employers can often secure bulk rates below $10 per person. The fee covers three years of validity—no annual subscription required. Need a line-item budget? See our certification cost breakdown.

The Georgia Food Code sets a three-year lifespan for food handler certificates. Renew on or before the expiration date to avoid point deductions during inspection. Most counties allow a short 30-day grace if proof of renewal enrollment is shown, but the leniency is discretionary—never bank on it. Myth-buster: You cannot “extend” an expired card by taking a free quiz; a full course and exam are always required. Schedule renewal reminders 60 days out so staff have time for retakes if needed. Full renewal instructions live in our step-by-step renewal guide.

Log in to your provider’s portal and download a replacement PDF—fees range from free to $10. Print a hard copy and laminate it or save a JPEG to your phone. Pro Tip: screenshot the temporary certificate the moment you pass, before closing your browser; inspectors accept it for proof while a replacement prints. If your county issues its own laminated card, contact the Environmental Health office for re-print instructions. For a complete walk-through visit our lost card replacement guide.

Employers must keep every employee’s valid certificate—digital or printed—readily accessible for inspectors. Georgia recommends a labeled three-ring “Credentials Binder” plus a backup cloud folder. Post the manager certificate in public view and store handler cards in alphabetical order for quick retrieval. Maintain a roster listing card numbers, expiration dates, and training providers. If you switch providers, attach old and new certificates to the same roster entry. During inspection, the Person-in-Charge has 60 seconds to present records; delays can cost points. Template rosters are available on our record-keeping page.

Georgia’s state Food Code sets the baseline, but counties may shorten the post-hire window for obtaining a card or require local registration stickers. For example, Fulton gives new hires seven days, while most rural counties allow 30. Always check your Environmental Health webpage when opening a location. If local guidance conflicts with state text, the stricter rule prevails. See the state vs local comparison.

Most online providers allow unlimited retakes within one year; others cap you at three attempts before re-enrollment. Fees vary—some include retakes in the base price, while others charge $5 – $15 per additional try. Myth: You must wait 24 hours before retaking. In reality, many systems let you restart after a brief review module. Plan ahead: schedule training early in the workweek so staff have time for extra attempts before weekend shifts. To boost pass rates, assign our free practice test first.

Online platforms take major credit cards, prepaid Visa, Apple Pay, and sometimes PayPal. In-person classes may accept cash or money orders. Many restaurants reimburse the fee after 30 days of employment—keep your receipt or email confirmation. If your team buys seat credits in bulk, check whether unused seats roll over; some expire after 12 months. Corporate billing portals often allow accounting departments to download invoices in CSV for easy expense mapping.

Statewide, new food employees have 30 days to earn and present their certificate. Some metro counties tighten the window to seven days, especially for high-risk facilities like sushi bars. During the grace period, untrained staff must work under direct supervision of a certified employee. Document the enrollment date on your roster so inspectors see good-faith progress. If a trainee fails the exam, re-enroll immediately to stay within the window. Our step-by-step getting started guide speeds up the process.

Yes. ANSI standards require providers to offer reasonable accommodations — extended time, screen readers, larger fonts, or separate rooms — for test-takers with documented disabilities. Contact the provider’s support team before purchasing; many will ask for an accommodation letter or medical note. Online proctoring can adjust video monitoring parameters for wheelchair users or individuals requiring assistive technology. All requests must be confidential and free of extra charges. Remember to allow a few business days for approval. For ongoing accessibility tips, read our full certification guide.