Food Manager vs Food Handler Certification in Georgia

Choose the right credential to protect customers, satisfy inspectors, and grow your career.

Restaurant supervisor trains kitchen staff on certification roles

Georgia law distinguishes sharply between Certified Food Safety Managers and frontline staff who hold a food handler card. Knowing which credential you—or your employees—need prevents costly violations, streamlines staffing, and keeps diners safe. This guide breaks down the legal authority, daily responsibilities, training hours, exam rules, renewal cycles, and typical costs for each certificate so you can make an informed decision.

Legal Differences

Georgia Food Code §511-6-1 places ultimate responsibility for safe operations on a Certified Food Safety Manager—also called the Person-in-Charge (PIC). Medium- and high-risk establishments must have at least one manager-level certificate holder on site whenever food is prepared or served. Local counties can tighten that requirement during peak hours (learn how local rules override state code). By contrast, the food handler card applies to individual employees who cook, serve, wash dishes, or handle unpackaged food. Some chains make handlers mandatory; others rely on managers to train staff. Failing to produce a manager certificate is a priority violation that can trigger immediate follow-up inspections and fines, whereas missing handler cards usually result in lower-severity corrective actions. Understanding this legal hierarchy keeps you compliant and inspection-ready.

Job Role Duties

A Certified Food Safety Manager operates at a strategic level: verifying HACCP logs, approving recipes that involve sous-vide, signing variance requests, and coaching staff on corrective actions. Daily tasks include reviewing cooling charts, checking sanitizer ppm, and meeting with inspectors.

Handlers focus on hands-on execution. Managers hold the authority to stop production if a critical limit fails. For practical task lists, see safe-handling best practices and our inspection guide.

Certification Requirements

Food Manager Certificate: Georgia accepts exams accredited by the Conference for Food Protection (CFP) and ANSI National Accreditation Board—ServSafe, NRFSP, Prometric, and Always Food Safe among others. Candidates must typically be 18 years or older; some counties require background checks for school and hospital food service. Training hours are optional but strongly recommended; most managers complete an 8- to 16-hour course before testing.

Food Handler Card: Any ANSI-ANAB accredited program that lists Georgia in its scope qualifies—online or classroom. No minimum age statewide, though federal labor laws restrict teen workers from hazardous equipment. The course runs 60–120 minutes and ends with a 40-question quiz. Additional details are in our handler guide and manager guide.

Cost & Time Commitment

Certification costs vary by provider, training format, and whether you bundle multiple employees. Use our estimators on the handler cost page to forecast real spend. A quick snapshot appears below.

Credential Training Hours Exam Fee Renewal Interval Typical Total Cost
Food Manager 8–16 hrs $48–$95 5 years $99–$139
Food Handler 1–2 hrs Included 3 years $9–$15

Exam Details

Manager Exam: 90 multiple-choice questions, closed-book, 2 hours, proctored at a testing center or via webcam. Minimum passing score is 70 %; ServSafe sets it at 75 %. Two forms of ID are required. Retakes cost $36–$60 and may impose a 24-hour wait.

Handler Exam: 40 questions online, untimed, open-notes. Many providers allow unlimited free retakes. Scores display instantly, and you can download a PDF card. Sharpen your skills with our practice test; a manager-level study guide is coming soon (food-manager-exam-study-guide-ga/).

Managers must renew under proctored conditions; handlers retest online. Both exams are available in Spanish, Korean, and Simplified Chinese. Test accommodations require pre-approval—submit requests at least 10 business days in advance.

Renewal & Ongoing Training

Georgia food handler cards expire every three years; manager certificates every five years. Some counties shorten grace periods to 30 days for managers, so register renewal dates in your scheduling software.

Continuing education: While not mandated, many operators schedule quarterly refresher sessions. Managers often complete 2 hours of CE annually (allergen updates, HACCP workshops) to stay ahead of code changes. Handlers benefit from brief micro-lessons—see training resources.

If you move across state lines, Georgia honors valid manager certificates from ANSI-CFP programs; handlers should retake a Georgia-specific course to cover local amendments. For renewal walkthroughs, visit handler renewal and watch for our upcoming manager renewal guide.

Frequently Asked Questions

If you personally work with food and oversee daily operations, holding both credentials is best practice. Georgia inspectors require a Certified Food Safety Manager on site whenever food is prepared. If you also handle food directly—prepping produce, plating dishes, or washing equipment—some counties expect you to hold a food handler card too. Having both eliminates gray areas and demonstrates commitment to safety.

Georgia Food Code calls for at least one Certified Food Safety Manager present during all hours of operation. Multi-kitchen or 24-hour venues often certify two or more managers to cover vacations and sick days. Chains may set stricter internal ratios—one manager per 25 employees, for example. Document your coverage plan in a training SOP.

Yes—if the provider is ANSI-ANAB accredited and lists Georgia in its jurisdiction. Online cards carry equal legal weight to classroom versions. Some corporate franchises still mandate specific vendors, so clear the course with HR first. See more at our online vs in-person guide.

An expired manager certificate is a priority violation. Inspectors may require immediate corrective action—either closing high-risk processes (e.g., sushi prep) or having a certified manager arrive within a set time frame. Fines range from $100–$500 per incident. Renew at least 30 days before expiration to avoid downtime.

Handler coursework does not count toward manager certification because the manager exam covers advanced topics—HACCP, facility design, and regulatory enforcement. However, many providers offer bundle discounts: buy the manager course, and they include the handler module free for review.

Yes. ServSafe and other CFP-approved exams offer Spanish, Chinese, Korean, and occasionally Vietnamese. Arrange language needs when you register; switching on test day may require rescheduling and additional fees. Handler courses provide on-screen language toggles and captions—ideal for bilingual teams.

Georgia relies on training providers for certificate issuance. Most handler programs give an instant PDF; you print or laminate it. Manager exam companies mail a wallet card and digital PDF within 7-10 business days. Keep at least one hard copy on site—inspectors often request physical proof.

Look for the ANSI logo and program code (CFH for handler, CFPM for manager). Cross-check the provider in the ANSI directory. When in doubt, email your county Environmental Health office with the course name and a sample certificate.

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