top of page

Foodhandler Certification Miami

Florida requires food service employees of restaurants, grocery stores, catering operations, and any business where food is prepared or served to obtain Food Handler Certification (statute 509.039). We offer comprehensive Food Handler Training that meets all Florida state requirements and is valid for three years throughout the state.

Our Food Handler Certification course provides essential food safety knowledge for servers, cooks, kitchen staff, and all food service employees. The training typically takes 2-4 hours and covers critical topics including foodborne illness prevention, personal hygiene, cross-contamination prevention, time and temperature control, and proper food storage procedures.

Available in English and Spanish | Same-day certification available | Valid for 3 years

National Registry of Food Safety Professionals: Certified Food Safety Manager
ServSafe logo: National Restaurant Association food safety certification
ANSI American National Standards Institute logo

Certification test languages

American flag: red and white stripes, blue canton with stars
Spanish flag with coat of arms

How many employees should we schedule for on-site Foodhandler Training?

There is no limit to how many employees you can schedule for on-site training. However, the smallest group we recommend for on-site training is five people. If you have fewer employees you wish to train, but still would like information on pricing, please contact us

Chefs discutiendo sobre la comida

Certification

Florida Department of Agriculture

  • Grocery Stores

  • Food outlets

  • Convenience Stores

  • Bakeries

  • Food Processors

  • Food Manufacturing Plants

Department of Business and Professional Regulations

  • Restaurants

  • Quick Serve Restaurants

  • Hotels and Motels

  • Caterers

  • Temporary Food Events

  • Mobile Food Vendors

Department of Health

  • Assisted Living Facilities

  • Hospices

  • Long-Term Care Facilities

  • Public and Private Schools

  • Correctional Facilities

bottom of page