Food Safety Manager Certification Training
At Mid-Michigan District Health Department, we believe that education is the most effective way to help food operators achieve active managerial control and ensure compliance with the Food Law. In January 2007, MMDHD began offering an advanced food training class for managers, Persons-in-Charge (PICs), and restaurant staff directly involved with food handling.
The training course is the National Environmental Health Association’s Food Safety Management Principles and will prepare the student for any of the three ANSI accredited certification examinations – National Registry of Food Safety Professional’s Certified Food Safety Manager; National Restaurant Association Education Foundation’s ServeSafe, or; Prometric’s Certified Professional Food Manager. MMDHD offers the National Registry of Food Safety Professionals Certified Food Safety Manager Examination after completion of the training course. Successful completion of this course and passing the proctored exam, results in a five-year certification, and meets the requirements of Michigan’s Food Law regarding manager certification by 30 June 2009.
The fees for this course and examination have been incorporated into the annual license fee for fixed food establishments and allows for the free attendance of up to three individuals per establishment per year. Additional staff, operators of Special Transitory Food Units (STFUs) and/or PICs of establishments that are granted temporary food licenses may take this course for a set fee.
The following are some quotes from past students who are now certified:
“…I learned a lot of great information.”
“Well taught, very well organized”
“I did learn a lot of things I didn’t know about”
“It provided me more knowledge and info to help our business…”
“Comfortable atmosphere and knowledgeable and pleasant instructor”
“The fact that it was a small class size gives more time for questions/comments”
Topics Covered Include
- The Importance of Food Safety
- Hazards to Food
- Biological Hazards – Bacteria
- Other Biological Hazards
- Biological Hazards and Illnesses
- Potentially Hazardous Food
- Physical and Chemical Hazards
- Hazard Spotting
- Personal Hygiene
- Time and Temperature Control
- Receiving and Storing Food
- Preparing and Presenting Food
- Cleaning and Sanitizing
- Integrated Pest Management
- Designed for Food Safety
- Managing Regulations
- Management Matters
Please call our food class instructors if you have questions regarding the course content, schedule or if you would like to register.
- Charity Little: (989) 227-3107
- Bryan Fowler: (989) 875-1020