Under NY State Sanitary Code Subpart 14-1, every Suffolk food service establishment must have at least one supervisor on premises with a Food Protection Certificate. SCDHS accepts ANSI-accredited courses and the NYC course.
New York State Sanitary Code Subpart 14-1.215 requires every food service establishment to have at least one supervisor on premises during all hours of operation who holds a Food Protection Certificate. SCDHS enforces this requirement at Suffolk inspections. Acceptable certifications include ANSI-accredited programs such as ServSafe, Prometric, Always Food Safe, and the New York City Food Protection Course. The certificate must be valid and posted or available on request. SCDHS also offers limited county training. Note that Suffolk does not require every line cook to be certified; the rule covers a designated supervisor, although employee food handler training is best practice.
Operating without a certified supervisor on premises is a critical violation that can result in fines, mandatory re-inspection, and possible permit action by SCDHS.
See how Huntington's food handler certification rules stack up against other locations.
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