- Food Handler
- Food Manager
- 10% OFF SALE
Utah Food Handler Training + Permit
Utah Health Department Approved- Duration: 4 Hours
- Valid for 3 years
- Take course anywhere and anytime
- Certificate upon completion
- Receive Permit in Mail
- Price: $21.95
(Course: $6.95 + Permit Fee: $15.00)
Utah Food Manager Course & ANSI Certification
Utah Health Department Approved- Course: 8hrs - Exam 1.5hrs
- Take course anywhere and anytime
- Course certificate upon completion
- ANSI Exam scheduled at Test Center
- Available en Español
- Course: $85.00 - Exam: $55.00
- Package Price: $99.00
Utah Food Handler & Manager Requirements
- Utah Food Handler Training and Permit Requirements
Utah food handler safety training is necessary for employees in the food service and hospitality industry. Individuals working in food facilities who are involved in preparing, storing, or handling food are required to obtain a Food Handler’s Permit. Learn More
- Utah Certified Food Manager Requirements
Utah requires that a person-in-charge or owner of a retail food establishment be a Certified Food Manager (CFM) as outlined in the Utah Health Code by successfully passing an ANSI-Accredited food safety certification exam. Learn More
Restaurants and Food Service are Vital to Utah’s Economy
Restaurants are an important driving force in Utah’s economy. They provide jobs and build careers for thousands of people, and play a vital role in local communities throughout the state. Food service training is key to keep this economy growing.
According the National Restaurant Association, Utah has approximately 4,750 Food and Beverage serving locations, with an annual spend of greater than $4.4B and over 120,000 restaurant/bar jobs. Utah is expected to see 13.3% job growth over the next 10 years, well above the industry average.
Reference: National Restaurant Association - Utah Restaurant Industry at a Glance (PDF)
Why is Utah Food Safety Training & Certification important?
Utah food safety and sanitation are integral to operating a successful food service. The safety of the food supply is a responsibility shared by consumers, producers, sellers, managers and handlers.
- The Center for Disease Control (CDC) estimates that 76 million people fall ill, 325,000 are hospitalized and 5,000 Americans die annually from foodborne illness.
- The top 3 causes of foodborne illness attributed to food preparation and service handlers are: poor personal hygiene, improper holding temperatures, and improper cooling procedures.
- Since the majority of foodborne illnesses are attributed to food service handlers, and the top contributing factors are related to handlers behavior, the importance of the training food handlers receive is critical.