Last verified: June 2026. Confirm with NH DHHS Food Protection Section — or your municipality if it self-inspects — before paying.
New Hampshire requires a certified manager on duty whenever food is prepared — but there’s a catch most states don’t have: more than a dozen cities run their own food-safety programs independently. Here’s the accurate picture.
Quick answer
Under New Hampshire law (RSA 143-A, 2017 FDA Food Code), every food establishment must have a Certified Food Protection Manager (CFPM) present during all hours of operation when food is being prepared. There’s no statewide food handler card.
- Regular workers: no state-required card.
- The requirement: a CFPM on-site during all operating hours involving food prep — not just “on staff.”
- Valid for: 5 years (renew through an approved provider).
- The catch: 15+ “self-inspecting” cities/towns run their own programs with their own rules and accepted providers.
The CFPM-on-duty requirement
NH DHHS requires a certified food protection manager to be present whenever the establishment is open and preparing food. Because the certified person must be on duty during all such hours, larger operations or those with long hours often need to certify several managers or shift leads to ensure coverage. There are no county-level exemptions to the state CFPM rule.
The self-inspecting cities — New Hampshire’s distinctive wrinkle
This is the thing to get right in New Hampshire. While most establishments fall under NH DHHS, there are over a dozen self-inspecting municipalities that enforce their own food safety laws independently of the state — including Manchester and Nashua. In these jurisdictions:
- NH DHHS is not your regulating agency — the city is.
- Local rules and accepted training providers can differ from the state’s.
- Manchester, for example, requires certification plus a Health Department permit.
So before you certify, confirm whether your location is under NH DHHS or a self-inspecting city, and use a provider that city accepts.
Who is the “person in charge”
New Hampshire defines the person in charge as whoever is present and responsible for the establishment at the time of inspection (per the 2017 FDA Food Code) — usually the owner/operator, a manager, or head chef. Since a CFPM must be on duty during all food-prep hours, that PIC generally needs to be certified.
Do regular workers need a food handler card?
No statewide card is required for line staff. A voluntary food handler course can help a résumé and is sometimes required by employers, but the meaningful credential here is the CFPM. If you work in a self-inspecting city, check local requirements before paying for any course.
What to do
- First, determine your regulator — NH DHHS or a self-inspecting city (e.g., Manchester, Nashua).
- Owner/manager: ensure a CFPM is on duty during all food-prep hours (you may need several certified staff); renew every 5 years; in self-inspecting cities, follow local rules and use accepted providers.
- Regular worker: no state card required; a voluntary course is optional.
New Hampshire at a glance
| Statewide worker card? | No |
| State requirement | CFPM present during all food-prep operating hours |
| Valid for | 5 years |
| Self-inspecting cities | 15+ (e.g., Manchester, Nashua) run their own rules |
| Manchester extra | Certification + Health Department permit |
| Governing law / code | RSA 143-A; 2017 FDA Food Code |
This guide is general information, not legal advice. NH DHHS — or your self-inspecting municipality — is the final word.