Food Handler Card Requirements by State: The 2026 Guide

Quick answer: Whether you need a food handler card depends on your state and sometimes your county. California, Texas, Illinois, and Oregon require one within 30 days of hire, Washington within 14 days, and Arizona leaves it to counties. New York, Colorado, and Georgia have no statewide card law. Online courses cost $7 to $15.

If you're starting a job at a restaurant, cafe, grocery store, food truck, or anywhere else food is served, you've probably heard you need a "food handler card." What exactly is it, does your state require one, and how do you get it? This guide walks through the national picture — with one important rule that applies everywhere: requirements vary by state and county, and they change. Always confirm with your local health department or your employer before you spend time or money on a course.

This is general information, not legal advice. Think of it as a starting map, not the final word.

What Is a Food Handler Card?

A food handler card (sometimes called a food handler certificate) is proof that you've completed a basic food safety training course and passed a test on it. The training covers the fundamentals: personal hygiene, handwashing, time and temperature control, preventing cross-contamination, cleaning and sanitizing, and recognizing foodborne illness symptoms.

It's different from a food manager certification (like ServSafe Manager), which is a more advanced credential for supervisors and is required in most states for at least one person per establishment. The food handler card is the entry-level credential for the people actually preparing and serving food.

Key facts most beginners should know:

• Cards are usually earned by completing a short course (often around two hours) and passing a multiple-choice test, typically with a passing score around 70%.
• Most courses are available online and can be done at your own pace.
• The card typically shows your name, the course provider, the date issued, and an expiration date.

Which States Generally Require One?

There's no single federal requirement — food handler rules are set at the state level, and sometimes at the county or city level. That said, a number of states are widely known to require food handler cards or equivalent training for most food workers:

• California: Requires a food handler card within 30 days of hire from an ANAB-accredited course (you'll still see this called "ANSI-accredited"). Cards are valid three years, and since January 1, 2024 (SB 476) your employer must pay for the course and for your time taking it. Riverside, San Bernardino, and San Diego counties run their own programs instead, while Los Angeles uses the regular state card. See our step-by-step California guide.
• Texas: Food employees must complete an accredited food handler course within 30 days of employment (Texas Food Establishment Rules §228.31). Texas accepts programs licensed by the Department of State Health Services and ANAB-accredited courses; certificates are valid two years. Many provider sites still quote the old 60-day window, but the current rule (§228.31) says 30. No city can require its own card, and Houston, Dallas, San Antonio, and Austin have all dropped their old local certificate or registration rules. See our step-by-step Texas guide.
• Illinois: Requires food handler training within 30 days of hire for most food employees (restaurant workers need an ANAB-accredited course; other food businesses can use any IDPH-approved program); certificates are valid three years. Chicago can't add its own handler card, but requires a city sanitation certificate for the person in charge. See our step-by-step Illinois guide.
• Oregon: Statewide food handler card required within 30 days of starting work, valid three years. The card fee is capped at $10, only OHA-approved providers count, and out-of-state cards are not accepted. See our step-by-step Oregon guide, and our Oregon food manager guide for the certified manager rule that starts in 2028 and 2029.
• Washington: Statewide food worker card required within 14 days of hire. A first card is valid two years; renewals are valid three. See our step-by-step Washington guide, and our Washington food manager guide for the certified manager most establishments need on staff. Serving alcohol too? You'll also need a Washington alcohol server permit (MAST).
• Utah: Statewide food handler training certificate required within 14 days of starting work, and the official permit (issued by your local health department) within 30 days. Valid three years. See our step-by-step Utah guide, and our Utah food manager guide for the certified food safety manager rule.
• Arizona: No statewide card; counties set the rules. Maricopa County requires one within 30 days after hire, and Pima County runs its own food handler program. State law makes any county that requires a card accept accredited courses, and a card from one county is valid in the others. See our Arizona county guide, and our Arizona food manager guide for the statewide certified manager rule.
• Nevada: No statewide card; health districts decide. Clark County (Las Vegas) requires a $25 Southern Nevada Health District card with an in-person test, Carson City has its own three-year certificate, and Washoe County (Reno) focuses on certified managers. See our Nevada guide, and our Nevada food manager guide for each district's certified manager rule.
• Hawaii: Often listed as a "card state," but rules vary by county — check the county health department.
• Florida: Florida requires food employee training from a DBPR-approved program within 60 days of hire, valid three years, but there's no state-issued card: the approved provider issues the certificate. See our Florida training guide, and our Florida food manager guide for the separate exam managers need within 30 days.
• New York: No statewide food handler requirement — New York City's Food Protection Certificate is supervisor-only, and a few counties (Monroe, for example) run their own mandates. See our New York guide.
• Colorado: No food handler card law. Training is strongly encouraged but not required, though since March 2025 the person in charge at most establishments outside Denver must be a Certified Food Protection Manager. See our Colorado guide, and our Colorado food manager guide for the person-in-charge rule.
• Ohio: No card for every worker. Instead, a Level One (person in charge) certification is required on each shift at operations licensed since 2010, and a Level Two manager at risk level III and IV kitchens. See our Ohio guide, and our Ohio food manager guide for Level Two.
• Georgia: No state card. Every food service establishment needs a Certified Food Safety Manager, and the rules require trained food employees, including allergy awareness. See our Georgia guide, and our Georgia food manager guide for the CFSM rule.
• Pennsylvania: No food handler card law. Every licensed food facility needs at least one employee with an accredited food protection manager certificate, and Philadelphia also requires a $30 city certificate. See our Pennsylvania food manager guide.
• North Carolina: No food handler card law, but the person in charge of a permitted food establishment must be a Certified Food Protection Manager. See our North Carolina food manager guide.
• Michigan: No statewide food handler card. Most food service establishments need at least one full-time certified food safety manager. See our Michigan food manager guide.
• Virginia: No statewide card, but about a dozen Hampton Roads and Peninsula localities require one, including Norfolk, Portsmouth, Hampton, and Newport News. Statewide, most food establishments need one supervisory employee who is a Certified Food Protection Manager. See our Virginia food manager guide.
• Massachusetts: No food handler card law. Every food establishment needs a certified food protection manager, and restaurants also need one with a Massachusetts allergen awareness certificate. See our Massachusetts food manager guide.
• New Jersey: No statewide food handler card, but Newark and Paterson require every food handler to get a city certificate. Risk Type 3 establishments, such as full-service restaurants, diners, and caterers, need a certified food protection manager. See our New Jersey food manager guide.
• Tennessee: No food handler card requirement, state or local, and no certified manager requirement either: the person in charge shows food safety knowledge at each inspection, and an accredited manager certificate is one way to do it. See our Tennessee food manager guide.
• Indiana: No food handler card for restaurant staff, and local health departments can't create one. Establishments that cook raw meat, poultry, fish, or eggs need a certified food protection manager within 6 months of opening. See our Indiana food manager guide.
• Maryland: No food handler card requirement, state or local. Montgomery, Prince George's, Baltimore, and Howard counties and Baltimore City require a certified food service manager with a county card. See our Maryland food manager guide.
• Minnesota: No food handler card requirement. Most licensed food establishments need a Certified Food Protection Manager with a Minnesota certificate from the Department of Health. See our Minnesota food manager guide.
• Wisconsin: No state food handler card. The operator or a manager of most licensed food establishments must be a certified food protection manager within 90 days of opening. See our Wisconsin food manager guide.
• Missouri: No statewide card or manager rule, but cities and counties set their own: Kansas City, Columbia, Independence, Clay County, and Cass County require food handler cards, and several require a certified manager. See our Missouri food manager guide.
• Alabama: No statewide card, but Jefferson County (Birmingham) requires food safety training within 21 days and Mobile County requires its own card. Most restaurants need a certified person in charge on every shift. See our Alabama food manager guide.
• South Carolina: No card for every worker, but the person in charge on each shift needs a food handler certificate or a manager certificate, and each establishment needs a certified food protection manager. See our South Carolina food manager guide.
• Kentucky: No statewide card, but Lexington-Fayette and Madison County require one for every food worker. Each establishment needs a certified food protection manager, and Louisville and Northern Kentucky issue their own manager certificates. See our Kentucky food manager guide.

The table below lists every state and local area whose rules we have checked against the official source, with a link to that rule.

Other states fall somewhere in between: some require training but don't issue a formal "card," some leave it entirely to counties, and some have no requirement at all beyond what employers choose to mandate.

The caveat that matters: lists like this go stale. States update their rules, counties add local ordinances on top of state law, and tribal lands may follow different requirements. Before you enroll in anything, check your state or county health department's website — or simply ask your employer, since they're responsible for compliance.

ANSI-Accredited vs. State-Specific Programs

You'll see the term ANSI-accredited come up a lot. Accreditation is now issued by ANAB (the ANSI National Accreditation Board), so "ANSI-accredited" and "ANAB-accredited" mean the same thing: the training program meets a national standard for food handler courses. Many states — California is the best-known example — specifically require that your course come from an accredited provider.

Some states also run their own approval systems. Texas licenses food handler programs through its Department of State Health Services and accepts ANAB-accredited courses as well; Washington and Utah issue their own statewide cards through the health department. In those states an accredited course from a national provider is usually accepted, but confirm it appears on the state's approved list before you pay.

Practical takeaway: when choosing a course, make sure it's accepted where you'll be working. A card that's valid in one state may not count in another. Course providers usually list which states their program satisfies — verify that against your health department's list of approved providers, not just the provider's marketing.

How Long Is a Card Valid?

Validity periods vary, but two to three years is the most common range. California, Illinois, Oregon, and Utah cards are valid for three years; Texas certificates and first-time Washington cards are valid for two. When your card expires, you retake the course and test — there's usually no shortcut renewal, though some providers offer a shorter refresher path. Keep a copy of your card (a photo on your phone counts in most places) and note the expiration date so you're not caught off guard. Our renewal and lost-card guide covers each state's renewal rules, and our expiration calculator works out your date and sets a calendar reminder.

Online vs. In-Person

The vast majority of food handler courses today are taken online: self-paced videos or reading modules followed by an online test, with the card available to download or print immediately after passing. This is the route most new hires take.

In-person classes still exist, usually offered through community colleges, health departments, or employer-run training sessions. They can be a good fit if you prefer classroom learning or need the course in a language the online options don't offer well. Either format satisfies the requirement as long as the provider is approved in your jurisdiction.

What Does It Cost?

A food handler course is inexpensive. In our September 2026 check, online courses from nine major providers cost $7 to $15, Washington's official card is $10, and California employers must pay for the course. Our food handler card cost guide breaks it down by state and provider. Many employers pay for it or reimburse you, so ask before you pay out of pocket. Be wary of providers charging many times the going rate; the course content is standardized enough that a premium price rarely buys you a better credential.

What If You Move States?

This trips people up. Because requirements are state- (and sometimes county-) specific:

• Check whether your current card transfers. An ANAB-accredited card is accepted in many states but not all — states and counties that issue their own cards (Washington, Utah, and county programs in Arizona, for example) generally want you to go through their system.
• Check the new jurisdiction's approved-provider list before assuming anything.
• Ask your new employer. They deal with this regularly and usually know exactly which course new hires need.

In practice, many food workers who move end up retaking a short course in the new state. It's a minor hassle, but it's faster the second time.

What Employers Typically Expect

Even in states with no legal requirement, many employers — especially chains and franchises — require food handler cards as company policy. During hiring, expect one of these:

• "Get your card within 30 days of your start date" (common in states with that legal deadline).
• The employer provides or pays for the training during onboarding.
• You must show a valid card before your first shift handling food.

If you're job hunting in food service, having the card already can be a small advantage — it signals you're ready to start immediately.

Running the restaurant yourself? Staff cards are only part of an inspection. Our Restaurant Health Inspection Checklist: What Inspectors Check, Item by Item walks through what inspectors check, and our free food safety log templates cover the daily temperature and sanitizer records.

Frequently Asked Questions

Do I need a food handler card to work in a grocery store deli or coffee shop?

Often yes, if you handle unpackaged food, drinks, or utensils, but the type of business can matter too: California exempts grocery-store delis, while Illinois requires training for deli workers. Our job-by-job guide covers servers, cashiers, baristas, and more.

Is the test hard?

Most people pass on the first try. The material is practical — handwashing, cooking temperatures, storage order — and the passing score is typically around 70%. Studying the key concepts for a couple of hours is usually enough preparation.

Can I take the course on my phone?

Most online providers are mobile-friendly. A phone works, though a larger screen is more comfortable for a two-hour course.

What if I fail the test?

Most providers let you retake it, sometimes after a short waiting period or a review of the material. Check the provider's retake policy before you start.

Does a food handler card make me a certified food manager?

No. They're separate credentials. The manager certification is a longer, more advanced course and exam, required for supervisors in most jurisdictions.

I work with food as a volunteer (church kitchen, school fundraiser). Do I need a card?

Sometimes. Some jurisdictions exempt occasional volunteers; others don't. Your local health department can answer this definitively.

Which states don't require a food handler card?

Several states have no statewide food handler card law — New York, Colorado, and Georgia are common examples, and Florida requires training rather than a formal card system. But counties and cities can add their own rules, and many employers require a card as company policy even where the law doesn't.

Does my food handler card work if I move to another state?

Sometimes. An ANAB-accredited card is accepted in many states, but not all — Oregon, Washington, and Utah, for example, require their own state-specific cards and don't accept out-of-state ones. Always check the new state's rules before you start work.

How much does a food handler card cost?

Usually not much — roughly the price of a lunch out. Online accredited courses typically run about $7 to $25 depending on the provider and state, and some states set fixed fees: Oregon caps its card fee at $10, Washington's card is $10, and Clark County Nevada's card is $25.

Can I get a food handler card for free?

Fully free accredited cards are rare, but cheap or free options exist. New York City's online Food Protection course is free (the in-person exam is about $24), Oregon's training material is free with a $10 test, and many employers pay for or provide the training. Watch out for copycat sites charging premium prices for credentials your state won't accept.

Do I need the card before my first day of work?

It depends on the state. Most give you a window after hire — commonly 14 to 30 days, sometimes 60. A few jurisdictions expect it before you start: Clark County, Nevada (Las Vegas) wants the card in hand before your first shift.

How long is a food handler card good for?

Usually two to three years. California, Illinois, Oregon, and Utah cards last three years; Texas certificates and first-time Washington cards last two (Washington renewals last three). New York City's Food Protection Certificate is the odd one out — per the City, it never expires.

The One-Step Action Plan

• Ask your employer which course they require (many will name a specific provider).
• If you're not yet hired, check your county or state health department's website for the approved-provider list.
• Complete an approved course, pass the test, and save your card where you can find it.
• Calendar the expiration date.

Food handler certification is one of the lowest-friction credentials in the working world — a couple of hours, a modest fee, and knowledge you'll use every shift. Just make sure the course you take is the one your state or county actually accepts.

Sources