The Difference Between a Food Handler and Food Manager

In the food service industry, ensuring proper food safety is essential to protecting customers and maintaining compliance with health regulations. Two roles that play a crucial part in this are the Food Handler and the Food Manager. While both positions are vital, they differ in responsibilities, required training, and certification levels.

At ABC Server Training, we provide comprehensive training and certification programs for both food handlers and food managers, helping individuals and businesses stay compliant and confident in their food safety practices.

What Is a Food Handler?

A food handler is any individual who works with food at any point during its preparation, storage, or service. This includes roles such as line cooks, prep cooks, servers, dishwashers, and grocery store employees.

Responsibilities of a Food Handler:

• Practicing proper hand hygiene
• Preventing cross-contamination
• Understanding foodborne illness risks
• Maintaining basic cleanliness and sanitation in the workplace

Certification Requirements:
At ABC Server Training, we offer a state-approved Food Handler Certification Course that provides the essential training required to safely handle food. The course is quick, affordable, and can be completed online, making it accessible for all food service workers.

Who Needs This Certification?
All employees who handle food but are not in a supervisory or managerial position should complete a food handler course to meet state and local health requirements.

What Is a Food Manager?

A food manager holds a leadership role within a food service establishment and is responsible for ensuring that food safety policies are implemented and followed by all team members. This person typically supervises staff and oversees kitchen operations.

Responsibilities of a Food Manager:

• Managing food safety systems
• Supervising and training staff in sanitation practices
• Handling food safety inspections and compliance documentation
• Creating a culture of accountability regarding health standards

Certification Requirements:
Our Food Protection Manager Certification Program at ABC Server Training is designed for those in supervisory roles. This in-depth training prepares participants to pass the required certification exam and effectively manage food safety within their establishments. The exam is ANSI-accredited and recognized in most states.

Who Needs This Certification?
Any individual in a management or supervisory position—such as general managers, executive chefs, and kitchen supervisors—should have a certified food manager credential. In many jurisdictions, this certification is mandatory for at least one person on-site during operating hours.

Key Differences at a Glance

Why Both Roles Matter

Every food service establishment needs both trained food handlers and certified food managers. When these roles are clearly defined and properly trained, businesses benefit from:

• Reduced risk of foodborne illness
• Smoother and faster health inspections
• Better employee accountability
• Increased customer confidence and satisfaction

At ABC Server Training, we offer the tools and training necessary to build a food safety-first workplace from the ground up. Our online certification programs make it easy for your entire team to get trained, certified, and ready for success.

Get Certified with ABC Server Training

Whether you’re just starting out in the food industry or stepping into a managerial role, getting the right certification is key. ABC Server Training is your trusted source for both Food Handler and Food Manager certifications. Our courses are designed to meet state requirements and are accessible, affordable, and user-friendly.

Start your journey toward food safety excellence with ABC Server Training—your partner in compliance and professional development.