Environmental Health - Certified Food Manager

Certified Food Manager Re-Certification Application

As of January 1, 1995, each licensed regular restaurant operation must have at least one manager or operator who is certified in food protection practices. (WI Statutes Chapter 254.71)
The operator or manager of a new or change-of-operator restaurant must become certified within 6 months after the restaurant opens for business.

What does certification mean?
Certification requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection practices. Safeguarding patron health is a primary concern of food service operations. Food manager certification is the Division of Public Health's first level of assuring that food service operations have a basic understanding of food safety laws and principles.

Does certification apply to all food establishments?
NO. Certification is required for most food establishments but not all. Simple food establishments that serve only single service, individual, already pre-wrapped foods from a licensed food distributor or serve/sell only non-potentially hazardous foods are exempt from the certification requirement. Operators of Temporary Restaurants, "Limited" food establishments, nonprocessing food establishments licensed by DATCP or those DATCP licensed establishments which process only nonpotentially hazardous foods are also exempt from this requirement. Call your licensing authority.

Can an operator with more than one food establishment have the same individual as their certified manager at all locations?
No. Each food establishment must have its own and unique certified manager.

The Operator's Responsibilities

The operator is required to promptly notify the regulatory authority when the designated certified manager terminates employment with their food establishment and supply the regulatory authority with the name and state certification number of the new certified manager. The current certified manager's certificate must be conspicuously posted on the premises.

How do I obtain certification?
Certification involves: a) Taking and passing a State approved exam and b) Applying for state certification.
After the exam is taken and passed, the individual must apply for state certification by submitting all of the following:

Proof of passing one of the exams by providing a copy of an official written statement of certificate from the testing organization-indicating passage of an examination approved for initial certification.
A check or money order made out to the Department of Health and Family Services in the amount of $10.00.
A completed State of Wisconsin Food Manager Certification application form, which you can get here.

The operator or designated manager must take one of four state approved examinations. These exams are listed in this document. A variety of private and public organizations have been authorized by the testing organizations to administer the approved examinations and teach food manager certification courses. These organizations are listed below. The Division of Public Health only approves the exams and has no control over training courses for initial certification.

Must I take a class in order to pass the exam?
NO. The Division of Public Health only requires the passing of an approved examination. Individual background and knowledge may vary. The type and amount of study and course work are dependent on the individual. However, most examination sponsors offer the examination as part of a course on food protection practices.

What is covered in the exam?
The certification exam tests basic knowledge of safe food handling practices and includes but is not limited to:

Food source and storage
Employee Health
Personal Hygiene
Temperature control of potentially hazardous foods
Effective hand washing
HACCP Principles and Practices
Prevention of food borne illness
Equipment cleaning, maintenance, and storage practices
Toxic product use/storage,
Manager responsibilities and duties, etc.

How much will it cost?
Cost of the exam varies with the organization, which administers it. Cost depends on whether the exam accompanies a text, classroom instruction, or other training aids. For information regarding course/exam cost and schedules, contact one of the organizations listed below. No matter who pays for the training, exam or certification, the certificate belongs to the individual who is certified. The cost of state certification is currently $10.00. A state approved recertification -training course is required to renew food manager certification.

I took and passed this exam a long time ago, can I still apply for WI certification?
Yes, but no more than three years is the time limit for past examination.

Expiration Date
If the WI certification is applied for within 12 months of passing the approved examination, the certificate expires five years from the date of the department's issuance.
If the WI certification is applied for more than 12 months of passing the approved examination, the certificate expires five years from the examination date.
If an individual is applying for reciprocity from another state's certification requirement, the WI certification will expire five years from the date of issuance of the other state's certificate.

What examinations are state-approved for initial certification?
The following examinations are approved for manager certification:

Applied Food Service Sanitation/ServSafe (AFS) Examination, by the Educational Foundation of the National Restaurant Association.
Educational Testing Service (ETS) Professional Manager Certification Examination from Experior Assessments, Clearwater, Florida.
National Assessment Institute's (NAI) Certified Professional Food Manager Examination from Experior Assessment, Clearwater, Florida.
Dietary Manager's Association (DNIA) Food Sanitation and Safety Examination from the Certifying Board of the Dietary Manager's Association.
Information regarding the above examinations can be obtained from organizations listed below.

Recertification
All food manager certifications expire five years from the date of issuance with the exceptions mentioned. A state approved recertification-training course is required to renew food manager certification. Only a course, not an exam, is minimally required for recertification. Although repeating a written examination will suffice for the recertification requirement. The intent of recertification is to provide continuing education for the food manager.

How do I renew my recertification?
In order to renew a Food Manager Certificate, certified food managers must meet the following requirements for recertification:

Complete a state approved recertification course;
Or, take and pass a state approved examination;
Complete and submit a copy of a letter or certificate from the course of an approved recertification course or that they have taken (within the previous year) a state approved examination required for initial certification;
Submit a check or money order for $10.00 with the application.

GRACE PERIOD: All certified food managers have 6 months to renew their certification by attending an approved recertification course. If a food manager has not renewed their certification within the 6-month grace period, they can only renew their certification by taking and passing a state-approved examination required for initial certification.

Persons requesting recertification may do so up to one year before the expiration date of their food manager certificate. There will be no penalty for early recertification. Renewal certificates issued within the 12-months of a certificate's expiration date will be effective from five years from the expiration date of the original Certificate.

Where can I get information regarding certification courses and examinations?
You may obtain information about certification courses and exams from the following organizations:

Wisconsin Restaurant Association 2801 Fish Hatchery Rd. Madison, WI 53713-3197 (800) 589-3211 (603) 270-9950	Tavern League of Wisconsin 2817 Fish Hatchery Road Madison, WI 53713-5005 (800) 445-9221 (608) 270-8591
National Registry of Food Safety Professionals, Inc. 1200 East Hillcrest Street, Suite 303 Orlando FL (800) 446-0257	Blackhawk Technical College 6004 Prairie Road P.O. Box 5009 Janesville WI 53547 (608) 757-7696
Chippewa Valley Technical College 620 W Clairemont Avenue Eau Claire WI 54701 (715) 233-5340	Fox Valley Technical College 1823 N Bluemound Drive Appleton WI 54913 (920) 735-5642
Associated Management Services Gil Meisgeier P.O. Box 336 Portage, WI 53562 (608) 742-5054	Northcentral College Nancy Zitek 1000 West Campus Dr. Wausau, WI 54401 (715) 675-3331
Madison Health Dept Beth Cleary, R.S. 210 Martin Luther King, Jr. Blvd. Room 507 Madison, WI 53709 (609) 294-5341	Food Concepts, Inc. Brad Duesler 8551 Research Way, Ste. 200 Middleton, WI 53562 (608) 831-5006

Dietary Manager Association - DMA
Katherine Church
406 Surrey Woods Dr.
St. Charles, IL
(800) 323-1908

For further information regarding, certification applications, to submit certification materials or for a completed listing of organizations providing certification exams or recertification courses, contact:
The Division of Public Health
Environmental Sanitation Section
P.O. Box 2659
Madison, WI 53701-2659

If you have questions, call David St. Jules at (608) 267-3242

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Environmental Health - Certified Food Manager