Georgia Food Manager Certification

Your definitive 2025 guide to becoming a Georgia certified food manager. We unpack Georgia Department of Public Health Rule 511-6-1, show the difference between a food manager and food handler, and give you every step, tip, and checklist you need for smooth, compliant certification.

Introduction

Georgia’s food code requires most Risk Type 3 & 4 operations to have at least one Certified Food Protection Manager (CFPM) on staff. This credential—often nicknamed the Georgia food manager certification—signals that a leader in your establishment understands HACCP principles, active managerial control, and the finer points of Rule 511-6-1.

Unlike a basic food handler card, the manager credential covers hazard analysis, facility monitoring, and corrective actions at a supervisory level. Passing an ANSI-approved food manager exam is mandatory; training courses are optional but highly recommended. The certificate stays valid for five years, travels with you between employers, and must be available during every health inspection.

Who Needs a Certified Food Safety Manager?

Georgia categorizes food establishments by risk. If you fall into the following, you likely need a certified manager present during all hours of operation:

Self-Check: Which Risk Level Are You?

Step-by-Step Process to Become Certified

  1. Confirm Eligibility
    Must be at least 16–18 yrs (exam-dependent) and able to present valid ID.
  2. Select an ANSI-Accredited Program
    Georgia accepts any ANSI CFPM exam—see comparison. Expect $65–$180.
  3. Complete Training (Optional but Smart)
    Classroom or online courses boost pass rates by 25 % on average.
  4. Schedule & Take the Exam
    Exams run 75–115 questions; allow roughly 2 hours.
  5. Receive & Print Your Certificate
    Keep a copy on-site and a digital backup for inspectors.
  6. Log Credentials with Management
    Update employee file and SOP binder the same day you pass.
Food service manager studying food safety material in a commercial kitchen

Exam Formats & Study Tips

Each food safety manager exam Georgia accepts runs 75–115 multiple-choice questions, covers the seven HACCP principles, and requires a 70 % pass mark. You may choose in-person, testing-center, or fully online-proctored deliveries. Most providers release scores immediately; certificates follow within 24 hours.

Below are seven science-backed study hacks for the ServSafe Georgia manager exam or any ANSI test. Combine at least three for best results.

Readiness Checker

Renewal, Replacement & Validity

A Georgia food manager certificate stays valid for five years. You may test up to 60 days before expiration without losing time. ANSI rules allow unlimited retakes, but Georgia inspectors will cite you if the certificate lapses during an inspection.

Lost your card? Contact your exam provider for a PDF reprint—usually free. If you relocate from Florida or Alabama, Georgia honors your current ANSI certificate until it expires, then requires a local retest. For deep details, visit our upcoming renewal guide.

Comparison of ANSI-Accredited Food Manager Exams

Program Format Cost GA Acceptance Proctor Type Score Release
ServSafe Online / In-Person $85–$180 Yes Live or Remote Instant
NRFSP Online / Paper $75–$160 Yes Live or Remote 24 h
Prometric Testing Center $48–$120 Yes Live Instant
360training Online (remote) $75–$99 Yes Remote Instant
AboveTraining Online (remote) $65–$95 Yes Remote Instant

Georgia cares only that the exam is ANSI-CFP accredited. Brand selection is up to you and your budget.

Georgia Compliance Checklist

Hit Ctrl+P to print and keep near your manager station.

Post certificate where the public can see it.
Keep exam record in inspection binder.
Review & update SOPs every 12 months.
Maintain written allergen control plan.
Log all corrective actions on inspection notes.
Retrain staff after major menu change.
Verify cooling logs daily.
Keep sanitizer test-kits on site.
Document water source & testing if on well.
Schedule internal self-audit twice a year.

Frequently Asked Questions

Yes. Georgia accepts online proctored exams from ANSI-accredited providers such as ServSafe, 360training, and NRFSP. You must use a webcam, government ID, and a private room to meet proctoring rules. After passing, download your certificate and keep it on site.

Inspectors will issue a priority violation. You will be given a short window (often 10 days) to provide proof of renewed certification. Continued operation without a certified manager may lead to fines or suspensions.

Georgia requires “a person in charge who is a Certified Manager” during all hours when Risk Type 3 or 4 food is prepared or served. You can meet this by scheduling multiple certified staff or elevating a supervisor to manager status.

No. Any food safety manager exam that carries ANSI-CFP accreditation is accepted. Programs like Prometric, NRFSP, and AboveTraining are equally valid.

ANSI rules allow unlimited retakes, but individual programs may have waiting periods (24–72 h) and added fees. Check your provider’s policy before scheduling again.

Yes, if it is still valid and ANSI-approved. Present the certificate during inspection. Once it expires, you must recertify under Georgia guidelines.

Most online exams issue a digital certificate immediately. For paper exams, expect 5–10 business days. Print and laminate a copy for easy display.

ServSafe and several other programs offer Spanish, Chinese, and Korean versions. Many providers also allow approved translators under ADA guidelines—arrange this before test day.

Yes. Georgia managers must still ensure all line employees hold a valid food handler card where county rules mandate it. Being a manager does not replace individual employee training.

Related Resources

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