Does Georgia require a food manager certification?
Yes, and Georgia’s rule is genuinely detailed — more procedural requirements than most states we’ve covered. Under Ga. Comp. R. & Regs. 511-6-1-.03(3)(a): “food service establishments shall have in its employ a Certified Food Safety Manager (CFSM)… to ensure food safety is being managed within the foodservice establishment during all hours of operation.”
The specific person who must be certified is defined by role, not by title: “at least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program.”
One certificate, one establishment — no exceptions
Georgia is explicit and strict here: “Certified Food Safety Managers must be designated to one food service establishment only.” Compare that to Michigan, which allows one manager to cover multiple locations on the same or contiguous property, or New Mexico, which allows it anywhere with an approved variance. Georgia joins California in prohibiting it outright — if you run more than one location, each one needs its own CFSM.
Who’s exempt
Three categories don’t need a certified owner or manager: “a mobile food service unit that does not process foods”; establishments serving only non-time/temperature-control-for-safety food requiring limited preparation, or previously-prepared TCS food from another permitted establishment; and temporary food service establishments.
60 days to replace, 30 days to notify
If you lose your CFSM — new permit, change of ownership, or the person leaves — “a food service establishment will have sixty days… to employ a new CFSM.” But Georgia adds a documentation step most states don’t: “a food service establishment that operates without a CFSM shall notify the Health Authority within thirty days… with the name and certification number of the former CFSM and measures being taken to designate a new CFSM” — specifically, hiring a replacement, designating an existing employee already enrolled in a CFSM course, or hiring someone already enrolled. You can’t just quietly wait out the 60 days; you have to tell the Health Authority what you’re doing about it within 30.
Two copies of the certificate — one public, one on file
Most states just require posting. Georgia requires both: “the original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times” for inspection. And an expired, revoked, or suspended certificate has to come down: “a CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.”
90 days to renew after expiration, and it doesn’t transfer
“Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam, and obtain a new certificate.” And: “the certification is not transferable between persons” — it belongs to the individual, not the job or the business.
Where to get certified
Georgia’s rule uses the standard open, national accreditation model — an accredited program is one “evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals.”
EduClasses / FMC Food Managers Certification is accredited under the ANAB-CFP Accreditation Program. Check current status on ANAB’s accredited-program directory before enrolling.
Summary
| Question | Georgia |
|---|---|
| Certified manager required? | Yes — one CFSM per establishment |
| Can one manager cover multiple locations? | No — designated to one establishment only |
| If your CFSM leaves | 60 days to replace, 30 days to notify the Health Authority with specifics |
| Certificate posting | Original posted publicly, plus a copy on file |
| Renewal grace period | 90 days after expiration to re-enroll, retest, and recertify |
| Transferable? | No |
| Exemptions | Certain mobile units, limited-prep establishments, temporary establishments |
| Governing rule | Ga. Comp. R. & Regs. 511-6-1-.03(3) |
Looking for individual worker training instead? See Georgia 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.
Comparing states? See food manager certification requirements for all 50 states — the rules differ more than most people expect.
Frequently asked questions
Does Georgia require a food manager certification?
Yes. Georgia’s rule is procedurally detailed — it sets its own notification requirements and timelines for replacing a manager who leaves, in addition to the underlying mandate.
Does Georgia also require a food handler card?
Georgia requires individual food handler cards separately from the manager certification. The food handler card is a worker-level requirement; the manager certification is a facility-level requirement for the person in charge.
Which certification programmes does Georgia 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.