Training

Required Training Depends on the Regulatory Agency 

Before pursuing food safety training for a farmers market food business, it is important to first identify the regulatory agency that will be issuing the food safety license to the establishment. Farmers market businesses are regulated by either the Department of Business and Professional Regulation (DBPR) or the Florida Department of Agriculture & Consumer Services (FDACS). Visit the Regulatory Agencies guide for help on identifying the appropriate agency.

The Department of Business and Professional Regulation (DBPR)

Every person in a DBPR-licensed food service establishment that handles food contact surfaces or receives, prepares, stores or serves food, must complete either the Certified Food Manager Training Program or the Food Service Employee Training Program.

Every DBPR-licensed establishment must designate a ‘Certified Manager’ who is in charge of applying and sharing knowledge that pertains to the safe and sanitary operation of the food service. The chosen manager must pass the Food Service Manager Certification test within 30 days after employment, and the certification is valid for five years. Every employee in a DBPR-licensed establishment that handles food or food contact surfaces must receive Food Service Employee Training within 60 days of employment, and the certification is valid for three years.  The food establishment must maintain records of employee food safety certifications as well as a current list of certified food managers to be available upon request by an inspector.

For more information, visit the following resources on the DBPR website:

• DPBR Food Service Employee Training 
• DPBR Operator Training Guide

Farmers market businesses are regulated by either the DBPR or FDACS. Photo by Alice Kang.

The Florida Department of Agriculture & Consumer Services (FDACS)

Many FDACS-licensed food establishments (including mobile vendors) which process, pack, hold or prepare potentially hazardous foods at retail must have a designated Certified Food Protection Manager (CFPM) who is responsible for the control or supervision over employees who engage in the processing, preparation and service of foods in the food establishment.

FDACS-licensed food establishments that sell, store or hold only pre-packaged, non-potentially hazardous foods or wholesale food establishments that are regulated under the Code of Federal Regulations do not need a CFPM. If the CFPM leaves the establishment, the new manager must successfully pass the certification examination within 90 days in order for the establishment to remain in compliance. The CFPM certification is valid for five years, and it should be posted in a clearly visible place.

For more information, visit the following resources on the FDACS website:

• FDACS Certified Food Protection Manager
• FDACS Certified Food Protection Manager (Spanish)

Food Safety Training Providers

Both FDACS and DPBR contract third-party training agencies to conduct food safety training and certification available both online as well as in face-to-face classes. Prior to paying for training or certification, it is important to verify that the third-party agency is approved by the regulatory agency licensing the food establishment.

• DPBR-approved Food Worker Training Programs
• FDACS-approved CFPM test providers

Food Safety Training and your Farmers Market Business

Food safety training instills confidence in the food product. Photo by Avel Chuklanov.

Food safety training provides a foundation for developing best business practices to ensure the quality, health and safety of the food products sold in Florida farmers markets. Food safety training can also help protect a farmers market business from financial and legal problems related to sale of contaminated food. Food safety training instills consumer confidence in the food product, and this is why many farmers market vendors choose to display their certifications on websites, marketing materials and in the market booth. Information from food safety training can also help food business owners develop business plans and operating policies and procedures that include documented sanitation and cross-contamination prevention procedures that are required during the inspection process for state licensing. For more information about topics and issues related to food safety training, visit the Cleaning, Regulatory Agencies, and Business Plans guides in this website.

References & Resources

• Florida Statute 381.0072 Food Service Protection
• Florida Statute 509.039 Food Service Manager Certification

*This guide is not intended to serve as a substitute for legal advice. For all individual questions and concerns please consult a licensed attorney and contact the relevant agencies concerning your specific legal and regulatory requirements.

This page was authored by Sarah Cervone with content contributed by Soo Anh and Tyler Nesbit, edited by Thomas Maple, and reviewed by Soo Ahn.

Published July 2019.

Reproducible for non-commercial use only courtesy of Florida Organic Growers, Florida Farmer’s Market Association and the United States Department of Agriculture.