Certified Food Manager

Many Michigan food establishments must employ at least one certified food manager by June 30, 2009.

Manager Certification Myths and Facts helps answer many questions about the manager certification regulation.

Regulation 570 - Manager Certification

Food Law of 2000 (see section 2129 & 7106 for actual language regarding manager certification requirements)

These rules, as written, allow the Michigan Department of Agriculture to issue statewide variances.  MDA has issued statewide variances to the manager certification requirement for certain types of establishments.

• State-Wide Variances

Local health inspected establishments that must have a certified manager include:

• All food service establishments (i.e. restaurants, bars, schools and hospitals) except:
  • mobile food establishments
• special transitory food units
• vending machine locations
• temporary food service establishments

MDA inspected establishments that must have a certified manager include:

• A food service establishment within a retail grocery. 
• Extended retail food establishments.  These are typically grocery stores with a deli and seating.
• Establishments that press apple cider.  These establishments shall have at least 1 active employee currently certified by passing an approved food manager certification examination or having completed a current approved safe cider production course.

Contact the inspecting agency with any questions. 

• Local Health Department
• MDA

Becoming Certified or Recertified
To be certified you must pass an ANSI/CFP nationally accredited exam once every 5 years.  To prepare for the exam, most individuals take a class (in person or on-line) or self-study.  Exams are proctored and must be taken either at an approved testing site or are given at the end of a course by an approved instructor.

Finding a course, trainer, textbook or exam
By phone:

• Contact your local health department
• Michigan State University Extension (call 888-678-3464)

On-Line:
MDA Training Database of available food safety training courses (trainers and classes are listed)

There are 3 ANSI/CFP nationally accredited exams used by course providers:

National Restaurant Association Educational Foundation (Serv-Safe) 800-765-2122
Sample Certificate

National Registry of Food Safety Professionals 800-446-0257
Sample Certificate

Thomson Prometric 800-624-2736
Sample Certificate