State Requirements

Michigan Food Safety: What Training or Certification Do I Need?

Posted by
Trust20 Contributors • 3 minute read
Share:

In Michigan, food safety is as important as the iconic foods served throughout the state. From Detroit-style pizza to Traverse City cherries and Coney dogs to apples fresh from the orchard, each bite depends on careful preparation.

An establishment’s food safety culture starts at the top. In Michigan, managers must ensure their teams follow food safety best practices and comply with local regulations.

Read on to learn about Michigan’s food safety training and certification requirements. This blog will cover all the essentials and answer questions like:

Which version of the FDA Food Code does Michigan use?

Does Michigan require food handler training?

Does Michigan require allergen awareness training?

Does Michigan require food manager certification?

Which version of the FDA Food Code does Michigan use?

The U.S. Food and Drug Administration (FDA) oversees national food safety recommendations and outlines these guidelines in the Food Code. However, since the FDA Food Code is a set of recommendations, individual states, counties, and cities can pick and choose which recommendations become local regulations–and even what version of the Food Code to use.

The FDA updates the Food Code every two years to evolve alongside the latest science. While the 2022 edition is the most recent version, the Michigan Department of Agriculture and Rural Development currently uses the 2009 FDA Food Code as the basis for the Michigan Modified Food Code (although officials say an update to the 2017 edition is in the works).1,2

What does this mean in terms of training and certification? Let’s dive into Michigan’s requirements.

Does Michigan require food handler training?

No, food handler cards or certificates are not required in Michigan. However, some employers may require online food handler training or in-person courses as a part of their hiring or onboarding processes. 

Does Michigan require allergen awareness training?

From January 2017 through December 2020, certified food safety managers were required to complete an approved or nationally recognized food safety training program containing an allergen awareness component.3

That said, allergen awareness training is not currently required in Michigan.

Does Michigan require food manager certification?

Yes, every establishment must employ at least one full-time person in charge who is a certified food protection manager (CFPM). The CFPM is not required to be on premises during all hours of operation, but there must be a person in charge present to oversee and direct the food handlers on staff. 

Candidates can earn their food protection manager certification by passing an exam from a program accredited by the ANSI National Accreditation Board (ANAB) and the Conference for Food Protection (CFP).

The takeaway

Food safety is essential to the success of Michigan’s vibrant food scene. While Michigan does not require food handlers or allergy training, certified food protection managers and persons in charge are responsible for ensuring food safety in Michigan food establishments. Strong leadership and the right training will help prevent foodborne illnesses and can trigger a ripple effect, leading to a positive food safety culture within a business!


Sources

  1. FDA: 2009 Food Code

  2. Michigan Food Code

  3. Michigan Food Law

Recommended Articles
Food Safety Best Practices: How to Properly Heat and Re-Heat Food
Food Safety Best Practices: How to Properly Heat and Re-Heat Food
Properly heating food is not just a task; it's a critical responsibility for food handlers because it ensures you serve your customers high-quality, enjoyable food, meet the food safety standards of your local health department, and foster trust with your community. At the end of the day, following all food safety best practices lets your customers know that you prioritize their health and safety and ensure they have a good experience at your establishment. Properly preparing certain foods means cooking or heating them to an internal temperature high enough to kill potential pathogens, thus reducing the risk of foodborne illnesses. It also means ensuring your foods do not remain in the temperature danger zone for too long. Heating foods to a safe temperature is a crucial step in the food preparation process, and it applies to both the initial cooking process and reheating any leftovers. Read on to learn more about properly heating foods to protect them from the temperature danger zone. In this blog, we’ll cover: What is the two-hour rule? How do I properly heat food for safety? How do I safely reheat leftover food?
Continue Reading
Career Development and Opportunities in Foodservice: The Ultimate Guide
Career Development and Opportunities in Foodservice: The Ultimate Guide
Restaurant Dive says it just right: the on-premise dining experience isn’t dying–it’s evolving.1 Along with that evolution comes a much-needed change in how workers in the foodservice industry are perceived.
Continue Reading
FSMA 204: Everything You Need to Know About the Food Traceability Rule
FSMA 204: Everything You Need to Know About the Food Traceability Rule
Tracing foodborne illnesses and food safety incidents has become more challenging due to a globalized food supply chain. As a result, it is more critical than ever to ensure that you know and trust your food suppliers and sources.
Continue Reading
Four Ways to Create a Positive Food Safety Culture
Four Ways to Create a Positive Food Safety Culture
Effective food safety practices don’t exist just for the benefit of food establishments, or even for the comfort of your customers. The Food and Drug Administration (FDA) estimates that there are nearly 48 million cases of foodborne illnesses annually, meaning nearly one in six Americans gets sick from foodborne pathogens every year.1
Continue Reading