Plan Your Team’s Next Training Session

Whether you are opening a new restaurant, adding a bar, or renewing certificates that are about to expire, training is easier when you treat it as one project instead of a series of last-minute scrambles. This guide walks through the questions to answer before you book a class.

The details below reflect Maryland rules as we understand them at the time of writing. Requirements differ by county and change over time, so confirm the specifics with your local health department and licensing board.

Start with the rules that apply to your business

Maryland classifies food service facilities by priority level based on the type of food handling involved. Under state regulations, moderate- and high-priority facilities, which include most full-service restaurants, must have a certified food service manager, and several counties, including Prince George’s, apply their own local rules on top of that. The Maryland Department of Health has also announced plans to adopt the FDA Food Code, which expects the person in charge to be a Certified Food Protection Manager. Your county health department issues your permit and can tell you which category your operation falls into.

If you sell or serve alcohol, Maryland law requires the license holder or a designated employee to complete an approved alcohol awareness program. The certificate is valid for four years and must be renewed for each four-year period. County liquor boards enforce the rule and some add conditions of their own, such as having a certified supervisor present during sales hours, so ask your Board of License Commissioners what applies to you.

Allergen awareness is a third layer. Maryland requires restaurants to display a food allergy awareness poster where staff can see it, some counties require allergen training for the certified manager, and the FDA Food Code expects the person in charge to be able to name the major food allergens and recognize the symptoms of a reaction. Since 2023, sesame has joined milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy as a major allergen under federal law.

Map who needs what

• Managers and persons in charge: a Food Protection Manager certification such as ServSafe, which is accredited by the ANSI National Accreditation Board and the Conference for Food Protection. These certifications are generally valid for five years.
• Bartenders, servers, and anyone who supervises alcohol service: alcohol awareness certification, renewed every four years.
• Everyone who prepares or serves food: allergen awareness and basic safe food handling, even where a formal certificate is not required for their role.

Write the list by role, then by name. A single sheet showing each employee, the certificate they hold, and its expiration date is the most useful planning document you will create.

Check expiration dates before they become a problem

Gather every current certificate and record the dates. A renewal still requires passing the exam, so people need time to review, and a lapse can leave you without a qualified person in charge during an inspection. Set reminders at least 90 days ahead, since classes and exam appointments fill up, and plan for turnover: when a certified manager leaves, you need a plan for who steps in.

Decide on the format

Group sessions on-site work well when several people need the same course at once. You avoid sending staff off-site, and the instructor can use your own kitchen and menu as the examples. Individuals can join scheduled classes instead. Manager certification exams must be supervised by a registered proctor who is physically present, or taken through an approved remote proctoring provider, so the exam is often booked as a separate appointment from the class itself.

Ask about language options and reading support early. Materials and exams are available in several languages, and knowing who needs them at the planning stage helps everyone pass the first time.

Prepare your team to succeed

• Share study materials at least a week ahead and protect some paid time to use them.
• Schedule classes during slower shifts, not on the day of a big event.
• Explain why it matters: safe food, confident staff, and smoother inspections, not just a certificate on the wall.
• Pair the class with practice in your own kitchen: calibrating thermometers, labeling allergens on the menu, and walking through what to do when a guest says they have an allergy.

What to have ready when you contact a trainer

• Your business name, address, and county.
• The number of participants, broken down by role.
• Whether each person needs a new certification or a renewal.
• Preferred dates and the shift windows that work for your team.
• Any language needs.
• Whether you also need a HACCP plan, a menu review, or a package for a new opening.
• One contact person who can confirm details and receive the schedule.

A few hours of planning turns training from an interruption into a routine part of running your business. At Good Health, we offer ServSafe manager certification, alcohol handling, and allergen awareness courses, along with HACCP and consulting support. Tell us about your team and we will map out a schedule together.

General information for planning, not legal advice. Requirements vary by county and change over time; confirm current rules with your local health department and licensing board. Images are illustrative.