Certified Food Manager Courses Scheduled

Michigan food establishments must employ at least one full-time certified food manager who actively manages the food service operations at least 30 hours per week. In order to become a certified food safety manager, a person must attend an accredited program through the American National Standard Institute (ANSI) and successfully pass a proctored exam. A person with current or recently expired certification may choose to attend the full course or may just take the exam to renew their certification. Passing an exam is also required to become recertified. Certifications are valid for 5 years from the date of issuance.

The Western UP Health Department STRONGLY recommends that the restaurant operator attend the full certified manager course offered by the health department versus just taking the exam to recertify….here are some great reasons why:

  1. The exam is based on the most recent version of the FDA Food Code (2013 version). The Food Code is updated every two years. Many changes have been introduced to the food code since your original certification five years ago.
  2. The failure rate for EXAM ONLY recertification is much higher than for those who take the full course. 20% of those who only took the exam in 2014 failed versus only 5% for those of you who took the full course. Persons failing the exam will have to repay to take the exam a second time.
  3. The course offered by the health department not only gives you all of the information to pass the exam based on the 2013 FDA Food Code, but also provides regulations specific to the state of Michigan. Michigan restaurants are currently under the regulation of the 2009 Michigan Modified Food Code. It is important to know that some Michigan regulations are different than those in the FDA Food Code.
  4. The number of follow-up inspections required after a routine inspection has more than doubled in the last two years. In fiscal year 2012, only 75 follow-up inspections were conducted compared to 165 in 2013, and 180 in 2014. Each follow-up inspection is accessed a fee of $125. Having well trained staff saves on costly follow-up inspections.
  5. The course is taught by your local health inspectors. They will talk about real violations observed in restaurants, how to specifically correct those issues, and give you great tips on passing your next health inspection. Participants have the opportunity to get their specific facility questions addressed during the class.


Certified Food Manager Courses are scheduled for the following dates:

Thursday, January 22, 2015–Ironwood
Monday, January 26, 2015–Hancock
Monday February 16, 2015–Hancock
Tuesday, March 3, 2015–Ironwood

To enroll in a course or for the exam, please print and complete the appropriate form below:

Certified Food Manager Course & Certification–Houghton
Certified Food Manager Course & Certification–Gogebic