Indiana Food Manager Certification: The Certified Food Handler Rule

Quick answer: Yes, for most places that cook raw meat, poultry, fish, or eggs. Indiana law requires each food establishment that cooks raw food of animal origin to have at least one certified food protection manager (CFPM), the credential Indiana called a "certified food handler" until 2020. Despite the old name, it's a manager-level exam, not a basic food handler card. New and newly bought establishments get 6 months, you have 3 months to replace a certified manager who leaves, and the certificate lasts 5 years. Any accredited exam counts, including ServSafe, NRFSP, and EduClasses; no course or registration is required, and local health departments can't add their own card.

This is general information, not legal advice. When in doubt, check with the Indiana Department of Health or your local health department.

The Rule

The requirement is in state law: "A food establishment must have at least one (1) certified food protection manager responsible for all periods of the food establishment's operation" (IC 16-42-5.2-8). Indiana has required one since January 1, 2005. The old rule on the subject, 410 IAC 7-22, expired January 1, 2022, after a 2020 law moved its key parts into the statute. Indiana's retail food rule, 410 IAC 7-26, based on the 2022 FDA Food Code, took effect in April 2025.

• "Certified food handler" means manager: a 2020 law (House Enrolled Act 1210) renamed the credential on July 1, 2020, "to eliminate confusion over similarly named, differing levels of food handler training." The Indiana Department of Health says the new term "is equivalent to the term certified food handler used prior to that date." A basic food handler certificate doesn't count.
• Responsible, not always present: the certified manager is responsible for all hours of operation but "need not be present at the food establishment during all hours of operation." A person in charge, who doesn't need a certificate, must be on site whenever you're open (410 IAC 7-26-134).
• One per establishment: each establishment needs its own, unless the same person runs several establishments on the same or adjoining property, in which case one certified manager covers them all.
• Owners: before 2020 the law listed owners among those who could hold the certificate. The current law doesn't address owners directly, so if you plan to be the certified manager yourself, confirm with your local health department.

Who's Covered and Who's Exempt

The law doesn't apply when an establishment's food handling doesn't include cooking raw food of animal origin. The Department of Health's inspection guide puts it plainly: a certified manager is "required for facilities cooking raw animal proteins (i.e.: eggs, chicken, fish, beef, pork, goat)."

• Exempt activities: places limited to heating or serving precooked foods, continental breakfasts, beverages or ice, low-hazard foods such as funnel cakes, cotton candy, baked goods, popcorn, and chips, or food in its original package (IC 16-42-5.2-2).
• Exempt organizations: hospitals, licensed health facilities, nonprofit food pantries (but not food banks), and organizations exempt from sales tax under the law's list, which includes churches, nonprofit civic and charitable groups, and public and parochial schools (IC 16-42-5.2-3 and 3.5).
• Not food establishments at all: private homes, home-based vendors, and nonprofit fundraising events held no more than 15 days a year.

Exempt establishments still need a person in charge who can show food safety knowledge, either by having no priority violations or by answering the inspector's questions correctly.

Deadlines

• New establishments and new owners: no later than 6 months after you open or the ownership changes (IC 16-42-5.2-9). Lake County lists food manager certification among its requirements for the opening inspection, so check locally.
• When your certified manager leaves: 3 months from their last day (IC 16-42-5.2-10), and take their certificate down when they go.

How to Get Certified

1. Pick an accredited exam

Indiana accepts a passed exam from "an accredited testing service recognized by the Conference for Food Protection" (IC 16-42-5.2-3.7). The Department of Health's "Accredited Programs List" link opens ANAB's directory, which includes ServSafe, NRFSP, StateFoodSafety, Learn2Serve (360training), Always Food Safe, Trust20, and EduClasses. Some county provider lists from 2021 and 2022 are out of date.

2. Decide whether you need a course

You don't. The Marion County Public Health Department sums it up: "The rule is examination based and does not include a training requirement." A course helps if HACCP, cooling, and employee health rules are new to you.

3. Pass the exam

Each provider sets its own passing score. ServSafe requires 70%, NRFSP a scaled score of 75, StateFoodSafety 750 of 1,000 points, and Learn2Serve 75%. Try our free Food Manager Practice Test first.

4. Keep copies for the inspector

Give your employer a copy of your certificate and a photo ID, and the establishment shows them to inspectors on request (IC 16-42-5.2-7.1 and 8.5). There's no state registration or fee, and local health departments, including Marion County's, "may not impose any registration, certification, or licensing requirements on food handling or certified food protection managers" (IC 16-42-5.2-1).

Low-Cost Classes in Indiana

Purdue Extension teaches one-day ServSafe Manager classes with a paper exam around the state. Prices and dates were current as of October 11, 2026:

The Lake County Health Department stopped offering ServSafe classes and testing on February 1, 2026 and now refers people to Purdue Extension and private providers.

Where to Take the Exam Online

These providers are accredited, and all offer an online-proctored exam. Prices are from each provider's website, checked September 27 and rechecked October 5, 2026; confirm at checkout.

Always Food Safe's package is $84 plus $48 for the online proctor. We may earn a commission if you buy through some of these links, at no extra cost to you; they're marked “(paid link)”. Our How Much Does Food Manager Certification Cost? Exam and Course Prices Compared explains each price, including cheaper in-person options.

Taking it in Spanish? ServSafe, NRFSP, StateFoodSafety, Always Food Safe, and EduClasses offer the manager exam in Spanish; 360training lists its exam in English only. Purdue Extension's December 17 class in Richmond is taught in Spanish.

How Long It Lasts

Five years: the law says to "obtain a valid certificate every five (5) years," and you may not work as the certified manager with an expired certificate. To renew, pass an accredited exam again before yours expires.

What Inspectors Check

A missing certified manager is cited under 410 IAC 7-26-135 as a priority foundation item, which has to be corrected within 15 calendar days, and the Department of Health's inspection guide expects the certificate to be "valid and available at the site." Indiana law allows civil penalties of up to $100 a day per violation for missing the requirement or its deadlines, and up to $50 a day for working with an expired certificate (IC 16-42-5.2-12).

Allergen Rules

Under 410 IAC 7-26, the person in charge must make sure employees are trained in food allergy awareness for their duties, and you must tell customers in writing which major food allergens are in unpackaged food, through a menu notice, table tent, placard, brochure, or similar means. No allergen poster is required, though the Department of Health offers a free one. Our Food Allergen Policy for Restaurants: What the 2026 Food Code Requires covers training and notices.

Food Handlers on Your Team

Indiana has no food handler card requirement for restaurant staff, and local health departments may not create one. The exceptions are home-based vendors, who must hold an ANSI-accredited food handler certificate, and, since July 1, 2026, homestead vendors who ship or deliver. The person in charge has to make sure employees are trained in food safety for their duties. Our Food Handler Card Requirements by State: The 2026 Guide compares states that do require cards.

How to Study

The manager exam goes deeper than basic food safety training: HACCP, cooling, employee health, receiving, and pest control. Our Food Manager Certification: How to Pass the Exam walks through each topic, and our free Food Manager Practice Test has manager-level questions with explanations.

Prefer to study by ear? "ServSafe Manager Audio Cram," our own audio review from Kanti Press, covers the manager-level material from the 2022 FDA Food Code so you can study on a commute or between shifts.

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Frequently Asked Questions

Does Indiana require a food handlers license?

Not for ordinary restaurant staff: Indiana has no food handler card, and local health departments can't require one. What Indiana does require is at least one certified food protection manager at each food establishment that cooks raw food of animal origin.

What is a certified food handler in Indiana?

It's the old name, used until July 1, 2020, for what Indiana now calls a certified food protection manager: someone who has passed an accredited food manager exam. It isn't a basic food handler card.

Is ServSafe accepted in Indiana?

Yes, the ServSafe Manager certification. ServSafe Food Handler doesn't meet the requirement. Other accredited manager exams, including NRFSP, StateFoodSafety, Learn2Serve, Always Food Safe, and EduClasses, count too.

How long is Indiana food manager certification good for?

Five years. Renew by passing an accredited exam again before your certificate expires; working with an expired certificate can bring a fine of up to $50 a day.

How long do I have to get a certified food protection manager?

Six months after you open or buy an establishment, and three months after your certified manager leaves. Some counties, such as Lake County, ask for the certificate at the opening inspection.

How much does Indiana food manager certification cost?

There's no state or local fee. Purdue Extension charges $65 for the exam alone up to $165 for the class, book, and exam, and online exams with a proctor cost about $65 to $99.

Bottom Line

If your kitchen cooks raw meat, poultry, fish, or eggs, make sure at least one person holds a current accredited food protection manager certificate within 6 months of opening, and replace a departing manager within 3 months. Any accredited exam works, no course or registration is needed, and the certificate lasts 5 years. Start with our free Food Manager Practice Test.

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