Responsible Beverage
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Food Handler Certification and Food Manager Certification are both intended to be used in the foodservice industry but serve different purposes. Food Handler Certification is typically needed by those starting in the business—for example, food handlers include servers, cooks, dishwashers, etc. Basically, if a person handles food in some way during the preparation, service, or storage of food, they need Food Handler Certification. The knowledge part of getting certified will explain the basics of food safety—the basics of hygiene while handling food, prevention of cross-contamination, and cooking temperatures when processing raw food. 

Food Manager Certification is for a manager/supervisor, preferably for the foodservice establishment. It implies extensive knowledge of food safety regulations, the hazard analysis and critical control point plan (HACCP), risk management plan, etc., and usually requires passing an accredited and recognized exam. The key to remember about Food Manager Certification is that it has a greater responsibility imposed by the law than the Food Handler Certification. Both will promote public health and safety, with Food Manager Certification being required by law that at least one certified manager be present at the foodservice establishment.