Food handler permits and food safety managers

Utah requires food workers to be trained and permitted, and a certified manager to run each kitchen.

Food handler permit

Finish an approved food handler course within 14 days of starting work.
Get a food handler permit from the county health department within 30 days of starting.
The course is at least 75 minutes with a 40-question test; 75% passes.
The permit is good anywhere in Utah for 3 years.
The law also says to get the permit before handling food. Some counties may expect it sooner, so check with yours.

Sources: Utah Code 26B-7-413 · R392-103 · Food Code 2-102.13 (Utah amendment)

A free meal for a disadvantaged group run by a charity is exempt from the food handler permit rule.
Every food handling rule still applies.

Sources: Utah Code 26B-7-413(14)

Each food business needs at least one supervisor who is a certified food safety manager. They don't have to be there every hour.
Send proof of a passing exam score to the county health department. The county may not charge to file it.
If your manager leaves, name a replacement who starts an approved course within 60 days.
Food trucks need at least one certified manager among the staff. Some counties also require one for home kitchens.

Sources: Utah Code 26B-7-410 · Utah Code 26B-7-412(1), (6) · Food Code 2-102.12(A) (Utah amendment) · R392-102-4(13)

The person in charge is the certified manager, or a trained helper who knows the rules and can act.
They can reject or throw out food, send a sick worker home, and fix problems on the spot.
Food trucks: a person in charge is on board during all hours.
Public temporary events: at least one food handler permit holder stays at the booth the whole time.

Sources: R392-100-4(3)(a)(iv) · R392-102-15(1) · County health regulation (Salt Lake County temporary food events)

Utah food handler permit. Food handlers finish an approved course within 14 days of starting and get a county permit within 30 days. Valid 3 years. Utah Code 26B-7-413; R392-103; R392-102-4(14) · source
Certified food safety manager. At least one supervisor is a certified food safety manager. Renew every 5 years under state law (26B-7-412(2)(a), effective 5/6/2026); some county pages still say 3, so check yours. Salt Lake County also requires one for home kitchens. Utah Code 26B-7-410, 26B-7-412; Food Code 2-102.12 (Utah amendment); R392-102-4(13)
Person in charge on board. A person in charge on the truck during all hours, at least one certified food safety manager, food handler permits for everyone, proof on hand, and food allergy awareness training. R392-102-4(13)–(14), R392-102-15(1), (3) · source