Nassau County requires every permitted food service establishment to designate a certified food protection manager trained under standards approved by NCDOH and Article XII.
Nassau County Sanitary Code Article XII requires every food service establishment to have at least one supervisor who has completed an NCDOH-approved food protection course, such as ServSafe or the NYS Department of Health course, with renewal every five years. The certified manager must be reasonably available during operating hours to oversee safe food handling, allergen awareness, and temperature controls. Inspectors verify certification at routine inspections, and lapses are recorded as violations on the public inspection report posted on the NCDOH website.
Operating without a current certified food manager is cited at inspection, can trigger reinspection fees, and repeated lapses can affect permit renewal.
See how Nassau County's food handler certification rules stack up against other locations.
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