New Jersey
State Food Safety Requirement Summary
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Select Local Requirements
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| Jurisdiction | New Jersey |
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| Servsafe approval | Yes (Print, on-line exam with a proctor) |
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| Certification Fee | Fees may vary per jurisdiction |
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| Instructor Requirements | Registered ServSafe Instructor |
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| Code requirement | By 1/2/2010 -mandatory on a state level at least one person in charge in Risk Type 3 Food Establishment shall be a certified food protection manager who has shown proficiency of required information through obtaining a food safety certificate by passing a food safety certification examination administered by an accredited certifying program recognized by the Conference for Food Protection. |
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| Hours of Instruction | None, Exam Based Certification |
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| Certification Renewal | 5 years |
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| Miscellaneous | Risk type 3 means any retail food establishment that: Has an extensive menu which requires the handling of raw ingredients; and is involved in the complex preparation of menu items that includes the cooking, cooling, and reheating of at least three or more potentially hazardous foods; or Prepares and serves potentially hazardous foods including the extensive handling of raw ingredients; and whose primary service population is a highly susceptible population. Such establishments may include, but are not limited to, full service restaurants, diners, commissaries, and catering operations; or hospitals, nursing homes, and preschools preparing and serving potentially hazardous foods. |
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