A. Each food establishment where Time Temperature Control for Safety Food (TCS) is prepared shall employ at least one (1) full-time, on-site manager certified in food safety who is at least eighteen (18) years of age.

B. Each food establishment where TCS is prepared must have a person in charge on-site during food preparation and serving times. The person in charge must demonstrate knowledge by successfully completing a Center approved food safety certification course.

C. Establishments which employ ten (10) or more full-time equivalent employees directly involved in food preparation shall employ at least two (2) full time, on-site managers certified in food safety.

D. Once a manager certified in food safety terminates employment, establishments shall have sixty (60) days to employ a new manager certified in food safety, or have an individual enrolled in a Center approved food safety course. However, said time period may be extended by the Center.

E. Department of Health certificates for managers certified in food safety shall be prominently posted in the establishment next to the license to operate. The certificate shall be removed when the individual is no longer employed by the establishment.

F. No person shall use the title "Manager Certified in Food Safety", or in any way represent themselves as a manager certified in food safety unless they shall hold a current certificate pursuant to these regulations.

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Food Safety Managers

Food Safety Managers must pass the national exam and renew their state certification every five years. If a food safety manager certification is expired for more than six months, you must retake the 8-hour course and pass the exam before you can be recertified.

Linda Musch is a certified ServSafe® instructor and proctor.  

Group classes and online classes available.

ServSafe is a registered trademark of the National Restaurant Association Educational Foundation