[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-496036-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-496036-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","food-safety-manual-chapter-1-the-managers-role-in-food-safety","Food Safety Manual - Chapter 1 - The Manager's Role in Food Safety","","This guide supports designing food safety training for all staff, with a clear focus on manager and employee communication to ensure safe food practices. It covers certified manager requirements under Michigan law, including the need for at least one certified food safety manager and how certification and exams are handled. It also explains allergen training and the allergen poster mandate, and provides practical guidance for responding to customer food allergy disclosures and possible allergic reactions, emphasizing appropriate reporting, ingredient checks, and preventing cross-contamination.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/food-safety-manual-chapter-1-the-managers-role-in-food-safety/496036/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/food-safety-manual-chapter-1-the-managers-role-in-food-safety/496036.png","ImageObject",300,407,{"name":42,"@type":43},"SundayMiles","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-07","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What is required for a Michigan food service establishment regarding certified managers?","Question",{"text":63,"@type":64},"Each food service establishment must have at least one certified food safety manager. Michigan law requires licensed establishments to meet this minimum requirement to help ensure safe food practices.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How often must the certified food safety manager pass the ANSI/CFP accredited exam?",{"text":68,"@type":64},"To be certified as a food safety manager, you must pass an ANSI/CFP nationally accredited exam once every 5 years.",{"name":70,"@type":61,"acceptedAnswer":71},"What must the establishment do to comply with the Allergen mandate?",{"text":72,"@type":64},"Compliance requires two items: the certified manager completes approved allergen training, and an allergen poster is displayed in the staff area.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},496036,1791309643,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":139,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":145,"preview_page_count":4},1099529839202,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","M A N A G I N G  \nY O U R F O O D S E R V I C E O P E R A T I O N  \nT O E N S U R E S A F E F O O D P R A C T I C E S F O R A L L  \nW W W . M I C H I G A N F O O D S A F E T Y . C O M  \nT  \nhis overview includes materials about Employee health, management responsibilities, and many FREE resources for you to consider to assist you in running a safe kitchen.  \nThis guide has been created to help you design food safety training for all staff, from managers to employees, in a simple, easy-to-understand communication format. We all know about the scientific names of the Big 6 as defined by the FDA and the Michigan food code sections for managerial control. But, the actual how to talk to your staff about food safety and handling has not yet been addressed. Conversations about diarrhea and vomiting, for example, can be uncomfortable. Possible exposure to Big 6 illnesses requires explicit questions that food service managers may ask employees, but these managers need coaching on when and how it is appropriate to ask those important questions.  \nContent And Use Disclaimer  \nThe information provided on this food safety packet does not, and is not intended to, constitute legal advice. All information, content, and materials identified in or linked to this food safety packet is for general informational purposes, only. Additionally, it may not be the most up-to-date legal or other information. This packet contains links to and identifies other informational third-party websites and documents. Such links and information are only for the convenience of the reader or user. Identification of links and other information in this packet does not constitute endorsement by the Michigan Restaurant and Lodging Association or its affiliated or related entities of any link,  \ninformational or document contents.  \nReaders and reviewers of this food safety packet should contact their attorney to obtain advice with respect to any particular legal matter or concern involving the contents of this packet. No reader or user of this packet should act or refrain from acting on the basis of information contained in this packet without first seeking legal advice promptly from counsel in the relevant jurisdiction. Only an attorney can provide assurances that the information contained herein – and any interpretation of it – is applicable or appropriate to a particular situation. All liability with respect to actions taken or not taken based on the contents ofthis food safety packet are hereby expressly disclaimed. The content on this food safety packet is provided “as is;” no representations are made that the content is error-free, complete or exhaustive.  \n2 F O O D S A F E T Y M A N U A L M R L A . O R G  \nC H A P T E R 1  \nT H E M A N A G E R S R O L E I N F O O D S A F E T Y  \nCertified Manager  \nMichigan Law requires licensed food service  \nestablishments (restaurants, bars, schools,  \nhospitals, and food trucks (licensed as mobile food establishments or special transitory food units)) to have a minimum of one certified food safety manager. To be certified as a food safety manager you must pass an ANSI/CFP nationally accredited exam once every 5 years. To prepare for the exam, most individuals take  \n1. Each food service establishment shall have at least one certified manager that has also completed additional allergen training approved by the Michigan Department of Agriculture and Rural Development (MDARD) . An allergen training program certificate of completion is recognized to be valid for 5 years from date of issuance. A complete list of approved courses can be found online.  \na class, in person or on-line, or do a self-study.  \n2. Each foodservice establishment shall display in  \nExams are proctored and must be taken either  \nthe staff area a poster developed and approved  \nat an approved testing site or are given at the  \nby MDARD relative to food allergy awareness  \nend of a course by an approved instructor.  \nTLtcwenisiseureouctreacitonclntei nesMssi1","cbCaieB5RcQheQut","https://ap.wps.com/l/cbCaieB5RcQheQut","pdf",3973860,279,"English","# Chapter 1: The Manager's Role in Food Safety\n## Certified Manager\n## Allergen Mandate\n## Responding to Customer Food Allergies","[{\"question\":\"What is required for a Michigan food service establishment regarding certified managers?\",\"answer\":\"Each food service establishment must have at least one certified food safety manager. Michigan law requires licensed establishments to meet this minimum requirement to help ensure safe food practices.\"},{\"question\":\"How often must the certified food safety manager pass the ANSI/CFP accredited exam?\",\"answer\":\"To be certified as a food safety manager, you must pass an ANSI/CFP nationally accredited exam once every 5 years.\"},{\"question\":\"What must the establishment do to comply with the Allergen mandate?\",\"answer\":\"Compliance requires two items: the certified manager completes approved allergen training, and an allergen poster is displayed in the staff area.\"}]","Food Safety Manual - Chapter 1 - The Manager's Role in Food Safety | PDF",1790926644,703]