Food Handler Testing
To protect public health, all persons working in food service in Fayette County are required to have a valid food handler card issued by the health department. All persons who handle food and drink are required to have a valid food handler card on file in the establishment where they work. This includes waiters/waitresses, bartenders, dishwashers, cooks and other kitchen workers. Certified food managers are not required to have a food handler card.
Food Handler testing consists of viewing a 15-minute food safety training video and taking a short written test. Testing is offered 8:30-a.m.-4 p.m. Monday through Friday at the Environmental Health office, 650 Newtown Pike. The test costs $23 and permits are good for three (3) years.
Food Manager Certification
All food establishments in Fayette County are required to have a Certified Food Manager on duty at all times of operation. Classes and certifications are offered monthly by the Environmental Health office. Pre-registration and prepayment are required in advance of the class date to guarantee a seat. Classes are limited to 40 participants and fill up quickly, so do not delay in registering. Please note that the location of the Food Manager class has changed to the Lexington-Fayette County Health Department, Dr. Rice C. Leach Community Room, 650 Newtown Pike, Lexington, KY 40508.
Initial certification classes run 8:30 a.m.-3 p.m. The cost is $85. Certification is valid for three (3) years. Attendees must present a picture I.D. The lecture and written exam are provided in English. Translators are permitted to accompany a participant as needed.
Download the Food Manager Class registration form and see class dates: 2017 class registration
Fayette County was the first jurisdiction in Kentucky to require all food service establishments to be operated by a person certified in food safety and hygiene. The local Board of Health passed this requirement in 1987. The goal of this educational program is to provide training in safe food handling procedures and personal hygiene, thus preventing the occurrence of foodborne diseases.