Food Handler Card Requirements by US State (2026)

Whether a new cook needs a food handler card, and how fast, depends on the state and sometimes the county. We verified ten states, plus New York City, from official sources: see the table below. For every other state we found no statewide card requirement we could confirm, so treat that as "not found," not "not required," and check your county or city health department before the first shift. A manager-level credential (CFPM) is separate and covered on our country page.

1. Food handler card versus manager certificate

Two different credentials are often confused:

• Food handler card (also food handler permit, food worker card or food handler certificate). A short course and test for staff handling unpackaged food, equipment or food contact surfaces. Required for each employee in the states below.
• Certified Food Protection Manager (CFPM). A longer, proctored exam for a manager or person in charge; ServSafe Manager is one accredited example. Usually one or more per establishment, and in several states a valid CFPM exempts that person from the food handler card. See food safety certification by country.

2. States we verified

All entries checked in September 2026. Local health departments can add requirements and rules change, so confirm with the department that inspects your restaurant.

3. California: the employer pays

California deserves a closer look: many Japanese restaurants, and specific employer duties. Health and Safety Code section 113948 requires a card within 30 days of hire, valid three years and portable between employers; the employer must treat training and exam time as paid hours worked, pay necessary expenses (Labor Code 2802), relieve the employee of other duties while training, and never condition employment on already holding a card.

The payment and non-conditioning rules came from Senate Bill 476, effective 1 January 2024. Do not write "food handler card required" in a California job ad; schedule the course in the first weeks and pay for it and the time.

4. New York City: one supervisor, not every hire

New York State has no statewide card requirement we could confirm. New York City is different: the Health Code requires one supervisor per establishment, not every hire, to hold a Food Protection Certificate. The in-person course is $114 over five 3-hour days; online is free with a $24 in-person exam fee. It does not expire. The course runs in English, Spanish and Chinese; the official FAQ confirms no Japanese, so budget an interpreter if your supervisor's English is limited.

Two other metros worth a direct note: Harris County (Houston) runs on the Texas statewide rule above, not a separate county card, and stopped its own in-person class on 1 September 2025 for state-accredited online training. Miami-Dade follows Florida's statewide rule in the table; we found no separate county card. "Check the county" here mostly confirms the state rule is enforced locally, not an extra credential.

5. Every other state: what "not listed" means

If your state is not in the table, we did not confirm a statewide requirement, not that none exists. Some states set requirements only at county or city level, as New York does; some require training without a card. Before assuming there is nothing to do, check your county or city health department's food safety pages, the state health or agriculture department that licenses restaurants, and the inspection form your inspector uses, which usually lists training items.

Separately, the FDA Food Code, the model many states base their rules on, has a new 2026 edition published in September 2026; states adopt it on their own schedule, so it does not change your state's rule until the state acts.

6. Onboarding checklist for each new kitchen hire

1. Confirm the state and local requirement and the deadline from the first shift, not the hire date, if they differ.
2. Choose an accredited or state-approved provider. Some advertise "multiple languages" without listing them, and ServSafe's Food Handler exam has no Japanese option; ask directly rather than assume.
3. Schedule the course during paid time where required (California only among our verified states; confirm who pays elsewhere before the hire starts).
4. Keep a copy of each card on file with its expiry date; some states require it on site for inspection.
5. Set a renewal reminder 60 days before expiry. A lapsed card while still employed means the person should not handle food until it is renewed.
6. If the person is your certified manager, schedule the CFPM exam too, and certify a second person in case they leave.

For state-by-state pay and hiring conditions, see the city guides, for example hiring a sushi chef in Los Angeles, Texas and Seattle.

General information, not legal advice. Food handler rules are set by states and localities and change; confirm with your local health department before relying on this table.