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Michigan Food Safety Certification

State Regulations Food service establishments are required to have at least one managerial employee who has been certified under an ANSI approved food safety certification program.
Certification Exam Mandatory
Approved Certification Exams ServSafe, Prometric, NRFSP and 360 Training
Food Safety Training Requirement No
Certificate Renewal 5 years
Additional Requirements No

Prometric Certification

  • • Online Training and Proctored Exam
  • • Over 1,100 Locations

Available Locations:

  • 2500 Kerry St. Suite 100, Lansing, MI, 48912
  • 906 Ryan Street Lake Superior State University, Sault Ste Marie,, MI, 49783
  • 3910 Burton St. S.E., Grand Rapids, MI, 49546
  • 37727 Professional Center Dr. Suite 130, Livonia, MI, 48154
  • 5480 Corporate Dr Suite 120, Troy, MI, 48098
  • 555 Briarwood Circle Suite 110, ANN ARBOR, MI, 48108

And Many More!


Do I need to have a certified food protection manager employed before I open my business?

Yes. New establishments will need to have a certified manager upon opening.

Are there minimum hours of training to obtain the Food Manager Certification?

Attending a training course is recommend but not required. The only requirement is to pass a food safety certification exam from an approved provider such as Prometric, ServSafe, NRFSP or 360 Training.

Which food facilities are exempt from the food safety certification requirement?

A certified manager will not be required for the following:

1. Low risk establishments as defined in the current “MDA Risk-Based Evaluation Schedule”. Low risk establishments are defined as establishments that meet the following description:

  • Serve or sell only raw or pre-packaged, non-potentially hazardous foods (non time/temperature control for safety (TCS) foods).
  • Do not prepare potentially hazardous foods (TCS foods).
  • Heat only commercially processed potentially hazardous foods (TCS foods) for hot holding.
  • No cooling of potentially hazardous foods (TCS foods).
  • Preparation/processing and or packaging limited to non-potentially hazardous food only.
  • Warehousing/storage limited to non-potentially hazardous food and/or pre-packaged potentially hazardous foods.

Examples: Most convenience store operations, convenience stores serving precooked hot dogs or sausages, popcorn, nachos, pretzels or frozen pizza.; hot dog carts, and coffee shops; cocktail lounges; theaters; nut kiosks; honey and maple syrup processors; most bakery operations; candy, snack, pasta, spice or other non-potentially hazardous manufacturer, bottled water manufacturer; food warehouses.

2. Michigan Office of Services to the Aging, senior congregate nutrition satellite sites operating in compliance with Michigan Office of Services to the Aging standards, where food is not prepared but only served on-site and prepared in a licensed kitchen that employs a full-time certified manager.

Does the Certified Food Protection Manager need to be present at the food facility at all times?

The certified food protection manager does not need to be present during all hours of operation. However, the certified manager must be considered a full time employee.

What is the definition of a full time employee?

A full time employee, as defined in the Manager Certification Rule – Regulation 570, is an employee that works an average of 30 hours per week or 75% of the operating hours if the establishment operates less than 40 hours per week.

Multiple part-time certified food managers may be used to meet this requirement. Call your inspecting food agency to determine if your hours of coverage by the certified food managers are adequate.

Do grocery stores need to have a certified food manager?

Only grocery stores that are considered to be an “extended retail establishment” or that contain a “food service establishment” will be required to employ a certified manager according to section 289.2129 of the Michigan Food Law 2000.

Extended retail establishments serve or provide unpackaged food for immediate consumption and provide seating in the food service area.

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