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1. What is a Certified Food Handler (CFH)?

Employees of a restaurant who cook, sell, and/or serve food are required to obtain a food handler certificate. Individuals who wish to become a CFH must pass a food safety certification exam that has been approved by the Conference for Food Protection (CFP) that addresses the knowledge, skills, and abilities in basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation to maintain a safe and sanitary food establishment. Exams are available in English, Spanish, Korean, Chinese, Vietnamese, Japanese, French, Italian, and Arabic.

Currently, the three CFP-approved food safety programs are as follows:

• ServSafe website
• National Registry of Food Safety Professionals website
• Thompson Pro-metric website

Upon passing the food safety certification exam, CFHs are issued a certificate that must be displayed inside the restaurant or other pertinent retail food establishment where it is available and accessible to the consumers and Public Health Inspectors upon review/inspection. The Food Handler Certificate must be maintained and renewed upon expiration every three years.

2. Is a restaurant required to have a Certified Food Hander (CFH)?

New Jersey requires each worker in the food service industry to possess a food handler's license before handling and preparing food. A food handler's license demonstrates that the individual in question possesses proper knowledge of how to prevent food contamination and, accordingly, how to reduce food-borne illnesses.

Please note: If you have any questions or need assistance, please feel free to contact Health Inspector Priscilla Lewis at 201-871-6510 or Jennifer Galarza at 201-871-6514. In case neither Health Inspector is available, please contact Mr. James M. Fedorko, Health Officer, at 201-871-6501.