Last verified: September 2026 against NAC 446, SNHD regulations, and Northern Nevada Public Health food regulations. Confirm requirements with the health authority that covers your establishment before enrolling in any exam.
Does Nevada require a food manager certification?
For most establishments, yes — though the way Nevada’s statewide rule is written, certification isn’t stated as an absolute mandate so much as the only realistic route for anything above the lowest risk category.
Under NAC 446.052(1), the person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and the chapter’s requirements. The rule gives only two ways to do that:
- “Being a certified food protection manager who has shown proficiency in the required information through passing a test that is part of an accredited program”; or
- “For a low-risk food establishment or temporary food establishment, responding correctly to the questions of the health authority as they relate to the specific food establishment.”
Notice what’s missing compared to some other states: there’s no general “answer the inspector’s questions” option available to every establishment. That alternative is restricted specifically to low-risk and temporary food establishments. For anything else, certification is effectively the only route.
A person in charge must be present at all hours
Separately, NAC 446.051 requires that “the permit holder must be the person in charge or must designate a person in charge, and shall ensure that a person in charge is present at the food establishment during all hours of operation.” That presence requirement applies regardless of which of the two routes above satisfies the knowledge-demonstration duty.
County-by-county requirements
Nevada is regulated at five different levels. Which authority covers your establishment determines which specific rules apply:
| Jurisdiction | Covers | CFPM required? |
|---|---|---|
| Southern Nevada Health District | Clark County — Las Vegas, Henderson, North Las Vegas, Boulder City, Mesquite, Laughlin | Yes — plus a separate SNHD manager card (see below) |
| Northern Nevada Public Health | Washoe County — Reno, Sparks, Incline Village | Yes — except Risk Level 1; Risk Level III requires CFPM physically present during all food handling |
| Carson City Health & Human Services | Carson City and Douglas County | Yes |
| Central Nevada Health District | Churchill, Pershing, Mineral, Eureka counties and City of Fallon | Yes (state rules apply) |
| Nevada Department of Agriculture | Elko, Esmeralda, Humboldt, Lander, Lincoln, Lyon, Nye, Storey, White Pine counties | Yes (state rules apply) |
Clark County: the SNHD Certified Food Safety Manager Card
Clark County has a two-step requirement that most guides get wrong by omitting the second step.
Step 1 is the national certification — passing an ANAB-CFP accredited exam (ServSafe, StateFoodSafety, Prometric/National Registry, 360training, etc.). That gets you a nationally recognised certificate, valid five years.
Step 2 is specific to Clark County: you must also obtain an SNHD Certified Food Safety Manager Card, which costs $20 and requires you to pass a separate 10-question test on local Clark County food regulations. This local test was added by SNHD effective 1 December 2023. The exam is administered in person at an SNHD office.
In other words: an out-of-state ServSafe certificate alone does not satisfy Clark County. You need both the national certificate and the SNHD card.
Washoe County: risk-level requirements
Northern Nevada Public Health (formerly Washoe County Health District) ties the CFPM requirement to the establishment’s risk classification:
- Risk Level 1 (lowest risk — pre-packaged food, no preparation) — exempt from CFPM requirement
- Risk Level II — must have a CFPM in a supervisory role
- Risk Level III (highest risk — full food preparation, raw proteins) — must have a CFPM physically present during all food handling operations
Washoe accepts any ANAB-CFP accredited national exam — unlike Clark County, there is no additional local card required.
The certification exam
All Nevada jurisdictions require an exam from an ANAB-CFP accredited programme. The major accredited exams are:
| Provider | Format | Approx. cost |
|---|---|---|
| ServSafe (National Restaurant Association) | Online or in-person proctored | $36 – $175 |
| StateFoodSafety | Online | $99 – $149 |
| National Registry of Food Safety Professionals (Prometric) | Online or in-person | $99 – $125 |
| 360training / Learn2Serve | Online | ~$99 |
| Always Food Safe | Online | ~$119 |
Exam details: approximately 80 questions, 75% passing score, 2-hour time limit. The exam covers HACCP principles, foodborne illness and its causes, time and temperature control, cross-contamination, personal hygiene, and cleaning and sanitising. Results are typically immediate for computer-based exams.
Confirm current ANAB-CFP accreditation status on ANAB’s accredited-program directory before enrolling — accreditation is a live status.
Validity and renewal
Nevada food manager certification is valid for five years. Renewal requires retaking an accredited exam before the certificate expires — there is no continuing education alternative. Clark County’s SNHD manager card renews separately and also has a five-year validity.
What counts as an accredited program
NAC 446.052(2)(a) defines an accredited program as one that “has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify persons as food protection managers” — an open, national accreditation standard. In practice this means the ANAB-CFP Accreditation Program.
EduClasses / FMC Food Managers Certification is accredited under the ANAB-CFP program. Verify current status on ANAB’s directory before enrolling.
Nevada at a glance
| CFPM required statewide? | Effectively yes, except at Risk Level 1 and temporary establishments |
| Person in charge present? | Yes — all hours of operation (NAC 446.051) |
| Clark County extra step | SNHD Certified Food Safety Manager Card — $20, 10-question local test (since 1 Dec 2023) |
| Washoe County | CFPM required (Risk Level II+); Risk Level III requires CFPM present all food handling hours |
| Exam | ~80 questions, 75% to pass, 2 hours, ANAB-CFP accredited |
| Valid for | 5 years |
| Renewal | Retake accredited exam before expiration |
| Governing law | NAC 446.051–446.052 (state); SNHD regulations (Clark); NNPH regulations (Washoe) |
Looking for individual worker training instead? See Nevada Food Handler Card.
Or compare every state we have covered so far on the food manager certification by state index.
Provider and cost comparison
All major national providers are accredited under the ANAB-CFP standard and accepted in most states. Remote proctoring via webcam is available from every provider — no travel to a testing centre required.
| Provider | Exam only | Course + exam | Remote proctoring | Retake policy |
|---|---|---|---|---|
| ServSafe (NRA) | ~$36 | ~$150–$180 | Yes | Separate fee per attempt |
| StateFoodSafety | ~$69 | ~$99 | Yes | Free retake with some packages |
| Prometric (NRFSP) | ~$99 | ~$149 | Yes | Separate fee per attempt |
| Learn2Serve (360training) | ~$59 | ~$99 | Yes | Free retake included |
| Always Food Safe | ~$55 | ~$95 | Yes | Varies by package |
What the exam covers
All ANAB-CFP accredited exams test the same six core domains regardless of provider:
- Employee health and hygiene — illness exclusion, handwashing, bare-hand contact rules
- Temperature control — cooking temperatures, cooling parameters, hot and cold holding limits
- Cross-contamination prevention — storage order, allergen management, surface sanitation
- Cleaning and sanitizing — chemical concentrations, contact times, ware-washing
- Pest control and facilities — exclusion, approved materials, plumbing basics
- HACCP principles — hazard analysis, critical control points, corrective actions, record-keeping
80 questions, 2-hour time limit, 75% passing score, closed-book, proctored. Certification is valid for 5 years in most states; some states (Hawaii, South Dakota) require renewal sooner.
Practice test and study materials
Before sitting the exam, a timed practice test is the most reliable way to find weak spots. EduClasses includes chapter quizzes and a full-length practice exam in their online prep course — see the food manager certification course.
Renewal and recertification
Food manager certifications are typically valid for 5 years. Renewal requires retaking an accredited exam — there is no shortened recertification pathway that replaces the full exam. Start the renewal process 60–90 days before your expiration date to avoid scheduling delays that could put your establishment out of compliance.
If your certification has already lapsed, you can retake the exam immediately with no waiting period. EduClasses offers an online renewal prep course that’s shorter than the initial course and focused on updated regulations.
Comparing states? See food manager certification requirements for all 50 states — the rules differ more than most people expect.
Frequently asked questions
Does Nevada require a food manager certification?
Yes. Nevada requires a national CFPM certification for most establishments. Clark County (Las Vegas) adds a local requirement: the SNHD Food Manager Card, a separate test administered locally with its own fee.
What makes Nevada’s rule unusual?
Clark County (Las Vegas) requires both a national CFPM certification and a separate SNHD Food Manager Card. The local card requires passing a Clark County-administered exam; it is not the same as the national credential.
Does Nevada also require a food handler card?
Not statewide. Nevada licenses establishments, not workers. Clark County (Las Vegas) requires an SNHD health card; see the Nevada food handler page for other counties.
Which certification programmes does Nevada accept?
Any programme accredited under the national ANAB-CFP standard. All five major providers listed above qualify. Check the current approved list with your state health authority before enrolling, as state lists can change.
What is the difference between a food handler card and a food manager certification?
A food handler card is a worker-level credential — typically $10–$20, a short online course, no proctored exam. A food manager certification is a facility-level management credential — $90–$180, a rigorous proctored 80-question exam covering six food safety domains, valid for 5 years in most states.