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FSP National Registry of Food Safety Professionals - Certified Safety Manager
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Wisconsin Food Manager CFM Course and Certification

Food Manager Certification Class and Exam by State »

 

WHAT ARE THE WISCONSIN FOOD SAFETY REGULATIONS? 

According to the Wisconsin Food Rule, most restaurants, mobile restaurants, temporary restaurants, and special organizations serving meals must have at least one manager or operator certified in food protection practices. If not the owner, then that person must be the designated “person-in-charge.” 

Additionally, the food manager exam must be from an accredited program approved by the Wisconsin Department of Agriculture, Trade and Consumer Protection. 

Once you pass your food manager exam you must submit your certificate of completion along with payment to apply for your official certification issued by the state. 

To demonstrate that the person-in-charge meets these requirements, your state-issued certification must be displayed on-premises. 

The ANSI-CFP Accredited Food Protection Manager Certification exams we offer  are  approved in Wisconsin and meets all of the state’s requirements for food manager certification and Food Safety Training for Small Operators. Food Safety Course Directory M &M Biz Solutions is accepted as a Food Service Consultant.

 

HOW TO GET FOOD CERTIFIED IN WISCONSIN? (SEE BELOW)

 

Take your CFM, Certified Food Manager and OSHA certification classes from the comfort of your home or office with Chef Marshie. 

 

Approved by DATCP, National Registry of Food Safety Professionals NRFSP for short is ANSI approved and is the international certification and you go into the testing location to be proctored for the exam.  Always Food Safe, ANSI approved certification, allows you to test and be proctored remotely when meeting all the system requirements.

Start studying for your food manager certification CFM today at your pace 24/7.

Yes, you can start and stop and do class from your phone even.

 

Really, OSHA Training is Required? Yep!

OSHA compliance for hotel and restaurant industry employees of every kind (including but not limited to, front desk clerks, housekeeping, cooks, wait-staff, bussers, hosts, bartenders, and chefs) – whether they work part-time, full-time, or any time – it is federal law. (Sec.5. Duties of OSH ACT: Occupational Safety & Health Act)

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