The Michigan Department of Agriculture has listed educational resources on our web page to aid the implementation process for Michigan's Food Law of 2000 and help ensure that all individuals responsible for regulating retail food stores and food service establishments become knowledgeable about the law's changes.

The Food Code requires that retail food stores and food service establishments have a "person in charge" who has knowledge to:

• Prevent foodborne disease.
• Apply the Hazard Analysis Critical Control Point (HAACP), a food management system that identifies and controls the points at which food can become contaminated.
• Understand and apply the requirements of the Food Code.

This "person in charge" demonstrates knowledge by one or more of the following ways:

• Having his or her food establishment inspection reveal no critical violations.
• Taking and passing an accredited manager certification course which includes passing a test.