Michigan Food Manager Certification

How do I become a Certified Food Protection Manager in Michigan? 

To get your food manager certification in Michigan, you'll need to complete a food manager training course and pass an ANSI-accredited exam. Certified managers are also required to complete approved allergen training.   

You can easily knock all of these requirements out with Learn2Serve by 360training. Our food safety manager course will prepare to pass our Michigan-approved and ANSI-accredited Certified Food Protection Manager (CFPM) exam, and our allergen training course is also approved in the state. Sign up and begin now!   


Food Safety Manager Training + ANAB-CFP Accredited Certification Exam With Proctor

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ANAB-CFP Accredited Food Manager Certification Exam with Online Proctor

Take our ANAB-CFP accredited exam to earn your Food Manager Certification.


What are the Michigan food safety regulations? 

In Michigan, food establishments must employ at least one certified food manager. To be certified, you need to pass an ANSI-CFP-accredited Certified Food Protection Manager (CFPM) exam like the one provided by Learn2Serve by 360training. You can prepare for the exam with self-study, but a food safety manager course is highly recommended. 

As of 2017, certified food managers also have to complete an approved allergen training like ours.  

There are some statewide exemptions to the requirement, like certain low-risk establishments. 

We always recommend checking with your local health department for any additional certification and training requirements. 

How long is the food manager certification good for? 

The Michigan Department of Agriculture & Rural Development (MDARD) requires both food manager certification and allergen training to be repeated every five years. 

Can you take the Michigan food manager exam online? 

Yes, your exam will be administered through our online proctor service. The Learn2Serve Food Protection Manager Certification Exam is accredited by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP).

Learn more about the policies and procedures required to successfully complete our online proctored exam.

Who should get their food manager certification? 

For most businesses, it's an owner, manager, and/or head chef.  

Many restaurants, grocery shops, cafeterias, and other food establishments require certification as a condition of employment for chefs and managers.  

What does a food manager do and how can they improve food safety? 

Foodservice managers have a lot on their plates, from human resources and team management to customer service to operations. 

But their food safety responsibilities are important to the safety of customers and the life of the business. Food managers must: 

  • Be familiar with local food safety regulations and make sure they comply 
  • Train all employees in food safety principles and protocols 
  • Create and enforce food safety policies, procedures, and protocols  
  • Monitor and maintain the proper execution of food safety protocols 
  • Confirm that all food suppliers and deliveries meet food safety standards  
  • And more 

Due to the level of accountability, food managers earn a significantly higher salary than servers and other food employees. According to wage data from the Bureau of Labor Statistics, here is the average amount of money you can expect to make in senior management positions in the Michigan foodservice industry:  

Job Title  Average Hourly Wage  Average Yearly Wage 
Food Service Manager  $29.71  $61,800 
Chef  $25.11  $52,230 

Michigan-approved food safety manager certification is an important qualification for getting one of these jobs. 

Why are food managers in Michigan required to get ANSI certification?  

Foodborne illness is a significant danger in every state, including Michigan. According to data from the Center for Science in the Public Interest, over a 10-year period (2003-2012), there were a total of 371 foodborne illness outbreaks. And the two most common pathogens found were Norovirus and Salmonella—both preventable with the right food safety protocols in place. 

Food managers are accountable for food safety training and enforcement, so they're best suited to stop foodborne illnesses from impacting customers and employees. Requiring them to get certified through an ANSI-accredited Food Protection Manager examination is one way to ensure they're qualified to do this correctly. 

ANSI-accredited certification programs meet the highest standards in food safety, which is supported by the fact that the ANSI CFPM program has been endorsed by the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA). 

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