Last verified: September 2026 against W. Va. C.S.R. § 64-17 and the West Virginia Department of Health and Human Resources. Confirm with your local health authority before paying.
Does West Virginia require a certified food manager?
Yes. West Virginia adopts the 2013 FDA Food Code by reference, keeps its mandatory certified-manager provision intact, and adds its own compliance grace period and a narrower exemption list than the standard Food Code provides.
The mandate
W. Va. C.S.R. § 64-17-3.1 incorporates the 2013 FDA Food Code. The underlying § 2-102.12(A) — unmodified in substance by West Virginia — is the mandate itself:
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 protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
This means a restaurant, school cafeteria, catering operation, or any other covered food establishment must have at least one manager-level employee who holds a current, accredited food protection manager certification. It is not enough to have a general food safety training certificate — the certification must come from an ANAB-CFP accredited program.
A one-year grace period, added by West Virginia
West Virginia amends the mandate to build in a compliance window — § 64-17-3.1.b:
The following shall be added to paragraph 2-102.12(A), “within one (1) year of the effective date of this rule.”
New or newly-covered establishments get up to a year to get a certified manager on staff, rather than being out of compliance immediately. This is more generous than many states, which require compliance at the time of permitting or within 30–90 days.
West Virginia narrows the exemption list
Rather than leaving the standard Food Code exemption language (“establishments deemed by the regulatory authority to pose minimal risk”) open to interpretation, West Virginia replaces it with a specific, narrow list — § 64-17-3.1.c:
Chapter 2, paragraph 2-102.12(B) may not be used for the purposes of this rule. The following applies: “This section does not apply to: retail food facilities where only commercially prepackaged food is handled and sold, and temporary food establishments.”
Only two categories are exempt: facilities selling exclusively commercially prepackaged food, and temporary food establishments. Everything else — full-service restaurants, fast food operations, institutional kitchens, food trucks that prepare food — needs a certified manager. The standard Food Code gives regulators discretion to exempt “minimal risk” operations; West Virginia removes that discretion entirely.
Getting certified in West Virginia
West Virginia does not maintain its own approved-provider list. Any exam from an ANAB-CFP accredited program satisfies the requirement. ANAB-CFP accreditation is granted by the American National Standards Institute and the Conference for Food Protection jointly — it is the national standard that all major food manager certifications use.
- Choose an accredited provider — see the comparison table below.
- Study the material — most providers offer self-paced online courses covering the six core domains (see below). Expect 8–15 hours of material.
- Pass the proctored exam — 80 questions, 2-hour time limit, 75% passing score. Remote proctoring via webcam is available from all major providers, so you do not need to travel to a testing centre.
- Receive your certificate — valid for 5 years.
Provider and cost comparison
All providers below use ANAB-CFP accredited exams and are valid in West Virginia. Prices are approximate.
| 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
The ANAB-CFP accredited exam tests the same six domains regardless of provider:
- Employee health and hygiene — illness exclusion, handwashing, bare-hand contact rules
- Temperature control — cooking temperatures, cooling parameters, cold and hot holding limits
- Cross-contamination prevention — storage order, allergen management, surface sanitation
- Cleaning and sanitizing — chemical concentrations, contact times, ware-washing procedures
- Pest control and facilities — exclusion, approved materials, plumbing basics
- HACCP principles — hazard analysis, critical control points, corrective actions, record-keeping
The exam is closed-book and proctored. Candidates who complete their provider’s full study course before sitting the exam pass at significantly higher rates than those who go in cold.
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
Certifications are valid for 5 years. There is no shortened renewal pathway — you retake the full accredited exam. Most providers offer a shorter refresher course for renewal candidates. If your certification lapses, restart the process from scratch — there is no penalty under state rule for a gap in certification, but establishments in Kanawha County or other localities with active enforcement should treat continuous compliance as the goal.
Start the renewal process 60–90 days before your expiration date — testing centers book up and a scheduling delay can put your establishment out of compliance. If your certification has already lapsed, you can retake the exam immediately with no waiting period. EduClasses offers a renewal prep course that’s shorter than the initial course and focuses on updated food safety regulations.
Frequently asked questions
Does West Virginia accept certifications earned in other states?
Yes — ANAB-CFP accreditation is national. A ServSafe Manager certificate earned in Ohio is valid in West Virginia, as long as it has not expired.
Does the certified manager have to be physically present at all times?
The mandate requires the certified manager to be an employee with “supervisory and management responsibility and the authority to direct and control food preparation.” West Virginia does not require a CFPM to be on-site every hour the establishment is open, but the person must genuinely have managerial authority — not simply be listed on a form.
What counts as a covered establishment?
Any retail food establishment that prepares food — restaurants, fast food, cafeterias, delis, food trucks — is covered. The only exemptions are facilities selling exclusively commercially prepackaged food and temporary food establishments.
What is the difference between a food handler card and food manager certification?
A food handler card is a basic training certificate for entry-level workers, typically costs $10–$20, and does not require a proctored exam. A food manager certification requires passing an accredited proctored exam, costs $90–$180, and is a management-level credential. West Virginia’s rule requires the latter — a food handler card does not satisfy it.
Does this apply in Monongalia County or other West Virginia counties?
Yes — West Virginia’s food manager certification requirement is a statewide rule. The same requirement applies in Morgantown (Monongalia County), Charleston (Kanawha County), Huntington (Cabell County), Parkersburg (Wood County), and every other county in the state. No county in West Virginia issues a separate local food manager certification. An ANAB-CFP accredited certificate from any provider qualifies statewide.
Summary
| Requirement | West Virginia’s rule |
|---|---|
| Certified food protection manager on staff | Required — at least one supervisory employee |
| Compliance window | Up to one year from the rule’s effective date for new establishments |
| Exemptions | Commercially prepackaged-food-only facilities and temporary food establishments — narrower than the standard Food Code |
| Accreditation standard | ANAB-CFP (any accredited provider valid) |
| Exam format | 80 questions, 2-hour limit, 75% passing score, closed-book |
| Remote proctoring | Available from all major providers |
| Certification validity | 5 years |
| Exam cost | ~$36–$99 exam only; ~$95–$180 with course |
| Food Code edition | 2013, with West Virginia-specific amendments |
Looking for the worker card instead? See West Virginia Food Handler Card.