At least one management level employee must attend and show satisfactory completion of a food service certification course. In the case of a newly opened restaurant, operation can continue until the first available training period. However, you must possess a receipt of enrollment at the time of your sanitation inspection. This certification must be renewed every five years after the certificate holder has attended refresher training.

• Saint Louis Community College
• Missouri Restaurant Association
• Safe Food Handlers
• Experior Food Management Training
• National Restaurant Association

It is also the responsibility of restaurant management to provide basic food service sanitation instruction for its employees. This does not have to be a formal training program. However, instruction should be provided to any employee engaging in any food handling or preparation activities.