Oregon Food Safety Certification Requirements

Overview

Oregon food safety is administered by OHA, Environmental Public Health section, under ORS §624.010 and OAR 333-157. Oregon requires both Certified Food Protection Manager certification for managers and Food Handler Cards for all food service employees — enforced statewide. Oregon is one of the stricter states with both requirements applicable statewide. Oregon's food code is based on the 2013 FDA Food Code with amendments. Local county environmental health programs partner with OHA for inspections. Oregon also has a robust cottage food framework supporting home food entrepreneurs.

Who Must Be Certified in Oregon?

Food Protection Managers (CFPM)

Oregon requires at least one Certified Food Protection Manager (CFPM) per food establishment. The CFPM must hold a current ANAB-CFP accredited certification and be present during all hours of food preparation and service under OAR 333-157. All retail food establishments are covered. Oregon has specific requirements for temporary food events and mobile food units as well.

Food Handlers

Statewide requirement: Yes — all food handlers within 30 days of hire

Oregon requires all food handlers to obtain a Food Handler Card within 30 days of hire, valid for 3 years. Cards must come from OHA-approved training providers including ServSafe Food Handler, StateFoodSafety, eFoodHandlers, and 360training. Training covers food safety, temperature control, cross-contamination prevention, personal hygiene, and the Big 9 allergens.

Accepted Certification Programs in Oregon

Oregon accepts certifications from ANAB-CFP accredited providers. All of the following nationally recognized programs meet Oregon's legal requirements:

Costs approximate as of 2026. All listed providers are ANAB-CFP accredited.

How to Get Your Food Manager Certification in Oregon

Step 1: Prepare (8–16 Hours Recommended)

No mandatory pre-exam course is required in Oregon — you can register for the CFPM exam directly. However the exam has roughly a 65% pass rate without studying. Provider courses take 8–16 hours and significantly improve pass rates.

Step 2: Register for the Exam

Register through any ANAB-CFP accredited provider above. Online exams with remote proctoring are available from ServSafe, StateFoodSafety, 360training, NRFSP, and FoodSafePal. In-person testing is available through ServSafe-authorized proctors and Prometric test centers in Oregon.

Step 3: Pass the Exam

The CFPM exam has approximately 80 questions; a passing score is typically 75% or higher. Results are immediate for computer-based exams. Retakes are available after 24–72 hours with an additional fee.

Step 4: Keep Your Certificate On-Site

Your CFPM certificate must be kept at your establishment and made available for health inspectors upon request. Some jurisdictions require it to be posted visibly — verify with your local health department.

Step 5: Renew Before 5 Years

CFPM certifications are valid for 5 years. Renew by retaking an approved exam before expiration. Begin the renewal process at least 30 days before your expiration date.

Cottage Food & Home Kitchen Businesses in Oregon

Oregon Cottage Food Law

Annual Sales Limit

$50,000 per year under the Oregon Home Bakery license (ORS §616.695).

Permitted Products & Registration

Baked goods, jams, jellies, candy, dried goods, and similar non-TCS items. Oregon requires cottage food producers to register with OHA or the Oregon Department of Agriculture depending on product type. A basic food safety course may be required. Direct-to-consumer sales at farmers markets, roadside stands, community events, from your home, and online with in-person pickup or delivery within Oregon.

City & County Variations in Oregon

Oregon state law sets baseline food safety requirements, but local jurisdictions may enforce stricter rules. Always verify with your specific county or municipal health department in addition to state requirements.