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.