How to Get a Food Handlers Card (Step-by-Step)

Updated July 2, 2026

Getting a food handlers card is one of the simplest credentials you’ll ever earn: for most people it means a short online course, a multiple-choice test, and a printable certificate — all in one sitting, usually for $7–$15. The catch is that the right course depends entirely on where you work. Take the wrong one, and your employer or health inspector can reject it.

Here’s the process that works in every state.

Step 1: Find out what your state (and county) actually requires

This is the step people skip, and it’s the one that costs money. Requirements fall into four buckets:

• Statewide requirement, many courses accepted. Texas and most of California work this way: any ANAB-accredited course counts.
• Statewide requirement, only specific courses accepted. Washington accepts only its own state-run course at foodworkercard.wa.gov. Oregon accepts only courses approved by the Oregon Health Authority. A generic online course is a waste of money in these states.
• County requirement. Arizona has no statewide law — Maricopa County requires training while Pima County doesn’t require handler cards at all. Three California counties (San Diego, San Bernardino, Riverside) run their own programs and reject the standard state card.
• No requirement. In many states there’s no government mandate at all — though employers can still require training.

Check your state’s page on this site (every page shows the official sources and the date we verified them), or use our requirements checker.

Step 2: Pick a course that your health department accepts

If your state accepts accredited courses, look for ANAB accreditation (the ANSI National Accreditation Board — you’ll often see “ANSI/ANAB” or the ASTM E2659 standard mentioned). Well-known accredited options include Learn2Serve by 360training, ServSafe Food Handler, StateFoodSafety, and eFoodHandlers.

If your state or county runs its own program, use it — nothing else counts. When in doubt, your local health department’s website lists what’s accepted, and our state guides link straight to those official lists.

Step 3: Take the training

Expect 60–120 minutes covering the fundamentals: personal hygiene and handwashing, cross-contamination, time and temperature control for perishable food, cleaning and sanitizing, and allergen basics. Courses are self-paced — you can stop and come back. Most are available in Spanish and other languages; Washington’s official course comes in 13 languages.

Step 4: Pass the test

Almost every program ends with a multiple-choice test. Passing scores range from 70% to 80% depending on the program, and retakes are normal. Some official programs are even open book — Oregon’s county tests let you keep the manual open while you answer.

Step 5: Save your certificate and give a copy to your employer

Download or print your card the moment you pass — most programs issue it instantly. Then:

• Give your employer a copy. Most states require establishments to keep employee certificates on file for health inspections (in La Paz County, Arizona, cards must literally be posted on the wall).
• Keep your own copy — a photo on your phone plus the PDF in your email. Your card usually stays valid if you change jobs within the same state.

Watch the deadline

Every mandate state gives new hires a window: 30 days in Texas, California, and Oregon; just 14 days in Washington; as little as 7 days in Riverside County, California — and in Yuma County, Arizona, you need the card before your first shift. Don’t wait for your employer to remind you.

What it costs, realistically

That’s the whole process. If you know your state, go straight to its guide from the state list — each one names the approved courses, the exact deadline, and the official sources behind every claim.

Check your state's requirements

Common questions