Anyone handling unpackaged food at Honolulu restaurants must obtain a Hawaiʻi DOH-approved food handler certificate within 30 days of hire and renew every three years under HAR Chapter 11-50.
Hawaii Administrative Rules Title 11 Chapter 50, adopted under HRS Chapter 321, requires every food employee to complete an accredited food safety course covering temperature control, allergens, hygiene, and crosscontamination. ServSafe, StateFoodSafety, and Learn2Serve are commonly accepted. Each establishment must also have at least one Certified Food Protection Manager (CFPM) on-site during operating hours, holding a higher-tier ANSI-accredited credential renewed every five years. DOH inspectors verify certificates during the green/yellow/red placard inspections; missing certs are a documented violation. Cards must be kept on-premises and produced on demand.
Operating without a CFPM or with uncertified handlers triggers placard downgrades and fines up to $1,000 per violation under HAR 11-50 enforcement.
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