Must a person with a Food Manager's Certificate be onsite at all times during the operation of temporary food service?

A Food Manager's Certificate is an important credential that demonstrates a person’s knowledge of food safety practices and principles. When operating a temporary food service, having a certified food manager conduct oversight is crucial in ensuring compliance with health regulations and maintaining safe food handling practices.

The requirement for the physical presence of a certified food manager onsite at all times is established to guarantee that food safety protocols are actively implemented during food service operations. This presence ensures that any potential food safety hazards can be immediately addressed, employee practices can be monitored and guided, and that proper procedures are followed during service.

This supervision is especially critical in temporary food services, where situations can change rapidly, and the risk of foodborne illnesses may be higher without adequate oversight. The certified manager plays a vital role in training staff, ensuring all safety regulations are followed, and making informed decisions regarding food handling and service, thereby safeguarding both the customers and the reputation of the operation.