South Carolina Food Manager Certification: The CFPM and Person-in-Charge Rules
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Quick answer: Yes. South Carolina requires every permitted retail food establishment, unless the state deems it minimal risk, to have at least one supervisory employee who is a certified food protection manager (CFPM). That manager doesn't have to be there at all hours, but whoever is in charge on every shift must hold either a food handler certificate or a manager certificate. Any exam accredited under Conference for Food Protection standards counts, including ServSafe, NRFSP, and EduClasses. There's no state card or fee, and since July 1, 2024 the S.C. Department of Agriculture, not DHEC, inspects restaurants.
This is general information, not legal advice. When in doubt, check with the S.C. Department of Agriculture's Retail Food Safety Department.
The Rule
The requirement is in Regulation 61-25, Retail Food Establishments: "At least one employee that has supervisory and management responsibility, the authority to direct and control food preparation and service, the ability to enforce employee health policies, and a frequent presence at the facility shall be a certified food protection manager" (R.61-25, §2-102.12(A)). The regulation is based on the 2017 FDA Food Code.
- One per establishment: at least one employee, with a "frequent presence," not one on every shift.
- A certified person in charge on every shift: a person in charge must be present during all hours of operation, and "at all times during operation, the person in charge shall be a certified food handler or a certified food protection manager" (§2-102.12(B)). So shift leads who aren't managers need an accredited food handler certificate.
- Not tied to risk categories: South Carolina's four risk categories only set how often you're inspected; the manager rule applies to permitted establishments of every category.
- Who runs it now: the legislature split up DHEC, and the S.C. Department of Agriculture (SCDA) has handled retail food permits and inspections statewide since July 1, 2024. The rule is still numbered R.61-25, and there are no county health department variations.
Who's Covered and Who's Exempt
The rule covers every permitted retail food establishment: restaurants, delis, caterers, school cafeterias, grocery stores with food service, mobile food units, and more. A mobile unit's or pushcart's person in charge needs at least a food handler certificate.
- Minimal-risk establishments: the manager rule "does not apply to certain types of retail food establishments deemed by the Department to pose minimal risk," based on the operation and how much food it prepares (§2-102.12(C)).
- Festivals and promotions: community festival vendors and special promotions are exempt from the manager certification rule, and temporary food service establishments are exempt from the person-in-charge certificate rule.
- No permit, no rule: operations that don't need a permit, such as home-based cottage food, small bed and breakfasts, soup kitchens, some church functions, and prepackaged-only stores, are outside the inspection system.
Deadlines
- New establishments: the permit application is due at least 30 days before you open, and SCDA's planning guide says "providing information on the food protection manager certification is a part of the application process." The regulation gives no grace period after opening, so have your manager certified before you apply.
- New owners: apply for a new permit within 15 days of the change of ownership.
- When your certified manager leaves: the regulation sets no replacement window. Get a new manager certified quickly, and keep a certified person in charge on every shift in the meantime.
How to Get Certified
1. Pick an accredited exam
A program "evaluated and listed by a Conference for Food Protection recognized accrediting agency" meets the rule (§2-102.20(B)). SCDA's fact sheet puts it this way: "Only Conference of Food Protection ANSI certified Food Protection Manager Courses meet the requirements," and it points to the accredited list rather than keeping its own. That list includes ServSafe, NRFSP, StateFoodSafety, Learn2Serve (360training), Always Food Safe, and EduClasses.
2. Decide whether you need a course
You don't. The regulation's "accredited program" means the certification exam and "does not refer to training functions or educational programs." 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 the certificate for the inspector
There's no state card, registry, or fee for managers; your certificate comes from the exam provider. Keep it at the establishment, along with the food handler certificates of anyone who serves as person in charge.
Low-Cost Classes in South Carolina
Prices and dates were current as of October 11, 2026:
| Class | Cost | Next dates |
|---|---|---|
| SC Restaurant & Lodging Association (ServSafe, 1 day) | $145, or $185 with the book | Oct 13 to Dec 15 around the state |
| Clemson Extension (ServSafe, 1 day) | $140, or $80 for the exam with a class | Next listed Mar 29, 2027 |
The restaurant association's classes run in Hilton Head, Summerville, Myrtle Beach, Charleston, Columbia, Lexington, Florence, and Greenville, in English, Spanish, Mandarin, and Korean. Clemson canceled its August classes and has no fall dates posted.
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.
| Provider | Exam, online proctored | Course + exam |
|---|---|---|
| EduClasses (paid link) | $65 | $120 |
| 360training (Learn2Serve) | $69.99 | $121 |
| StateFoodSafety | $76 | $134 |
| Always Food Safe | $76 | $132 |
| NRFSP | $81.99 | Course sold separately |
| ServSafe | $99 | $179 |
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. The restaurant association also teaches classes in Spanish.
How Long It Lasts
South Carolina doesn't set a term; the exam provider does, and it's usually five years. To renew, pass an accredited exam again before yours expires.
What Inspectors Check
The person in charge and the manager certificate are item 1 on SCDA's inspection form, "PIC present, demonstration, certification, performance," worth 2 points. Your score is 100 minus the points for violations, and it sets the grade you post: A for 88 to 100, B for 78 to 87, and C for 77 or below. Repeat violations go to SCDA's enforcement process, which can bring civil penalties and permit suspension. Scores are public on the SC Food Grades website.
Allergen Rules
South Carolina has no separate allergen certificate or poster law. A person in charge must be able to describe the major food allergens and the symptoms they cause, and employees must be properly trained in food safety for their duties. SCDA's 2026 draft rule would add food allergy awareness to that training duty. Our Food Allergen Policy for Restaurants: What the 2026 Food Code Requires covers training and notices.
Food Handlers on Your Team
South Carolina doesn't require a food handler card for every worker, only for a person in charge who isn't a certified manager. That certificate must come from an ANSI-accredited (ASTM E2659) food handler program, and Clemson Extension's 4-hour food handler course costs $45. Our Food Handler Card Requirements by State: The 2026 Guide compares states that require cards for all staff.
The 2026 Draft Rule
In September 2026, SCDA released a draft revision of Regulation 61-25 to align it with the current FDA Food Code, and it's holding public forums through October 26, 2026. The draft keeps the manager and person-in-charge rules, adds food allergy awareness training, and would close establishments that score 60 or below until a re-inspection scores 78 or higher. It isn't final: SCDA still has to publish a proposed rule in the State Register.
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.
Frequently Asked Questions
Is food manager certification required in South Carolina?
Yes. Every permitted retail food establishment needs at least one supervisory employee who is a certified food protection manager, unless the state deems it minimal risk.
Does the certified manager have to be there at all times?
No, but the person in charge on every shift must hold a food handler certificate or a manager certificate.
Is DHEC still in charge of restaurant inspections?
No. The S.C. Department of Agriculture took over retail food permits and inspections on July 1, 2024.
Is ServSafe required in South Carolina?
No. Any manager exam accredited under Conference for Food Protection standards counts, including NRFSP, StateFoodSafety, Learn2Serve, Always Food Safe, and EduClasses.
How long is South Carolina food manager certification good for?
The exam provider sets the term, usually five years. Renew by passing an accredited exam again before it expires.
How much does it cost?
There's no state fee. Online exams with a proctor cost about $65 to $99, and the restaurant association's one-day ServSafe class is $145, or $185 with the book.
Running the shift as person in charge? Certification is the start. The person in charge also makes sure the kitchen's food safety procedures are followed, and the FDA's 2026 Food Code, which states adopt over time, asks for more of them in writing. Our free guides cover each one:
- Employee illness policy: what has to be written down, with a sample policy
- Vomit and diarrhea clean-up procedure: the steps and what goes in the clean-up kit
- Food safety management system: the written procedures, training plans, and records
- Free food safety log templates: fridge, holding, cooling, receiving, sanitizer, and calibration logs
- Restaurant health inspection checklist: walk the kitchen the way an inspector does
Want it done for you? The Food Safety Plan Kit ($29) has editable versions of all of these.
Bottom Line
Make sure at least one supervisory employee holds a current accredited manager certificate before you apply for your permit, and that whoever runs each shift has a food handler or manager certificate. Any accredited exam works, there's no state fee, and the certificate usually lasts 5 years. Start with our free Food Manager Practice Test.
Sources
- S.C. Code Regs. R.61-25, Retail Food Establishments (SCDA copy), including §§1-201.10, 2-101.11, 2-102.11, 2-102.12, 2-102.20, 2-103.11, 8-302.11, 8-303.20, 8-403.10, and 8-913.10 — agriculture.sc.gov; Senate Medical Affairs subcommittee agenda on the 2019 amendment (2017 Food Code) — scstatehouse.gov.
- S.C. Department of Agriculture: Certified Food Protection Manager fact sheet (2024) — agriculture.sc.gov; food handler certificate fact sheet (2024) — agriculture.sc.gov; quick guide for planning a retail food establishment (2025) — agriculture.sc.gov; Retail Food Safety — agriculture.sc.gov; sample inspection report — agriculture.sc.gov; enforcement referral process (2024) — agriculture.sc.gov; SCDA takes over restaurant inspections (July 1, 2024) — agriculture.sc.gov.
- Regulation 61-25 update: forums and draft — agriculture.sc.gov; summary of proposed changes (September 2026) — agriculture.sc.gov.
- SC Food Grades — apps.dhec.sc.gov.
- Classes: Clemson Extension ServSafe — clemson.edu; SC Restaurant & Lodging Association ServSafe classes — servsafecertified.com.
- Wisconsin DATCP directory of ANAB-CFP accredited food protection manager programs (August 2026) — datcp.wi.gov; Conference for Food Protection, list of accredited food protection manager certification organizations (February 24, 2026) — foodprotect.org.
- Exam providers' passing scores and languages: ServSafe FAQs — servsafe.com; NRFSP FAQs — nrfsp.com; StateFoodSafety — statefoodsafety.com; Learn2Serve — 360training.com.
Last reviewed October 11, 2026. ServSafe is a trademark of the National Restaurant Association; FoodHandlerGear is not affiliated with or endorsed by it. This is general information, not legal advice.
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