A risk type 3 establishment (most restaurants and bars) needs at least one person in charge who holds a food protection manager certificate from an approved course, and many municipalities require one for risk type 2 as well. Replace a departing manager within the time the local code sets.
Checked Oct 21, 2026 against the agency’s page.
Step 4 of 6: Get the permits for your kind of business
1Set up the business
2Register for tax
3Approve the space
4Get the permits for your kind of business
5Alcohol permits
6Before the first hire
Issued by Local health department, under N.J.A.C. 8:24-2.1.
Sources and dates
State food code manager certification rule; municipal ordinances. Checked against the agency’s page on the date shown; cities add their own fees.
Questions about opening here.
Yes. A risk type 3 establishment (most restaurants and bars) needs at least one person in charge who holds a food protection manager certificate from an approved course, and many municipalities require one for risk type 2 as well.
Yes. A risk type 3 establishment (most restaurants and bars) needs at least one person in charge who holds a food protection manager certificate from an approved course, and many municipalities require one for risk type 2 as well.
Yes. A risk type 3 establishment (most restaurants and bars) needs at least one person in charge who holds a food protection manager certificate from an approved course, and many municipalities require one for risk type 2 as well.
Yes. A risk type 3 establishment (most restaurants and bars) needs at least one person in charge who holds a food protection manager certificate from an approved course, and many municipalities require one for risk type 2 as well.
Yes. A risk type 3 establishment (most restaurants and bars) needs at least one person in charge who holds a food protection manager certificate from an approved course, and many municipalities require one for risk type 2 as well.
Yes. A risk type 3 establishment (most restaurants and bars) needs at least one person in charge who holds a food protection manager certificate from an approved course, and many municipalities require one for risk type 2 as well.
Yes. A risk type 3 establishment (most restaurants and bars) needs at least one person in charge who holds a food protection manager certificate from an approved course, and many municipalities require one for risk type 2 as well.
Yes. A risk type 3 establishment (most restaurants and bars) needs at least one person in charge who holds a food protection manager certificate from an approved course, and many municipalities require one for risk type 2 as well.
Yes. A risk type 3 establishment (most restaurants and bars) needs at least one person in charge who holds a food protection manager certificate from an approved course, and many municipalities require one for risk type 2 as well.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
No. In New Jersey it is listed for coffee shops, bakeries, restaurants, pizza shops, bars, wine bars and 3 more.
Local health department, under N.J.A.C. 8:24-2.1.
Step 4 of 6, get the permits for your kind of business. The steps before it: set up the business, register for tax and approve the space.
Who needs a certified food protection manager in New Jersey?
