Food handlers card: frequently asked questions
Short answers to the questions food workers actually ask. For anything state-specific, your state's guide has the verified details and official sources.
What is a food handlers card?
Proof that you completed a basic food safety course — covering hygiene, cross-contamination, and temperature control. Depending on the state it may be called a card, certificate, or permit. Many states require food service workers to get one within days or weeks of being hired.
Which states require a food handlers card?
Statewide mandates include Texas, California, Washington, Oregon, and several others. Arizona requires it county-by-county. Many states have no government requirement at all — though employers can still require training. See our homepage table for all 51 jurisdictions.
How much does it cost?
Typically $7–$30. Washington charges a flat $10, Oregon caps its fee at $10 by law, accredited online courses in Texas run $6–$16, and county programs in California charge $22–$28. In California, your employer must pay since 2024.
How long does the course take?
About 1–2 hours for the training plus a short test. Washington’s official course requires a minimum of 30 minutes of instruction. Online courses are self-paced, and you get your certificate immediately after passing.
Can I take the course in Spanish or another language?
Almost always. Washington’s state course comes in 13 languages, Multnomah County, Oregon offers 7, San Bernardino County, California includes ASL, and major online providers offer Spanish versions of accredited courses.
How long is a food handlers card valid?
Usually 2–3 years, depending on the state: 2 years in Texas and Washington (initial card), 3 years in California and Oregon. Outliers exist — Riverside County, CA is 2 years and Yuma County, AZ’s own card is 1 year.
Does my card work in another state?
No. Cards are issued under state (or county) law and don’t transfer across state lines. Oregon explicitly rejects out-of-state cards, and Washington accepts only its own course. If you move, plan to retake a course under the new state’s rules.
Is a food handlers card the same as ServSafe?
Not exactly. ServSafe is one brand of training from the National Restaurant Association — its Food Handler course is one of several ANAB-accredited options accepted in states like Texas and California, but it is not accepted in Washington or Oregon, which run their own programs. This site is not affiliated with ServSafe.
What’s the difference between a food handler card and food manager certification?
The handler card is entry-level: a short course for every worker. Food manager certification (CFPM) is a proctored exam that most states require at least one person per establishment to hold — it costs more, lasts 5 years, and in several states replaces the handler card entirely.
My state doesn’t require a card. Should I get one anyway?
If you’re job hunting, it can help — a completed accredited course signals you can start work immediately, and employers in no-mandate states often require training on their own. At $10–$15 for a voluntary credential, it’s a cheap edge.