ServSafe Food Manager Training | ORLANDO 7.30-31.2025

A Food Manager is a person who is responsible for the food establishment and/or has direct authority, control or supervision over employees who engage in the storage, preparation, display, or service of foods. They are not required to have the “job title” of manager. A Certified Food Manager is one who has passed a written certification test, which has been approved by the Department of Health, which demonstrates a basic knowledge of food protection practices.

It is the responsibility of the certified manager or managers to inform all employees under their supervision and control who engage in the storage, preparation, or serving of food, to do so in accordance with acceptable sanitary practices as described in the Food Hygiene Rule: Chapter 64E-11 F.A.C. Establishments that serve highly susceptible populations, or that have three or more employees at one time engaged in the storage, preparation or service of food, must have at least one certified food manager present at all times when these activities are taking place.