Louisiana requires certified food protection managers in food-service establishments under the state Sanitary Code. New Orleans restaurants must employ at least one ANSI-accredited certified manager and maintain training records for all food handlers.
Under the Louisiana Sanitary Code Title 51 Part XXIII (adopted under LA RS 40:4), retail food establishments must designate a Certified Food Protection Manager who has passed an ANSI-CFP-accredited exam such as ServSafe or Prometric. The certificate covers up to five years and must be available on premises during inspections. While Louisiana does not require every employee to hold a separate handler card, owners must train staff on hygiene, time/temperature, and allergens. New Orleans inspectors check certification documents during routine visits, and missing certifications are cited as priority-foundation violations.
Operating without a certified manager triggers priority-foundation citations and re-inspection fees. Repeat or willful violations risk permit suspension and corrective-action orders from LDH inspectors.
New Orleans, LA
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