Wisconsin's Food Manage Requirements indicate,

"Most licensed food establishments must have at least one manager or operator certified in food protection practices. Certification is required for most food establishments, but not all. The new food code allows for an exemption in the following situations: prepackaged retail food establishments (meal and non-meal), when handling only fresh fruits or produce; transient events; and micro markets. Operators of Transient Retail Food Establishments are exempt from this requirement. Only DATCP establishments that engage in retail food activities are required to have a certified food protection manager.

To meet regulatory requirements, required personnel must post the exam certificate, taken within the past 5 years, in public view and available for review by inspection staff. Small operators must post the course completion certificate. 

The operator or manager of an establishment that is new or undergoing a change-of-operator must have a food manager with the appropriate credential within the first 90 days after opening. With the exception of small operators, all food managers are required to take and pass an approved exam every 5 years. Small operators that have 5 or fewer food handlers that have a food manager that has already taken the full certification exam and is renewing within 90 days after the expiration date of their initial certified food manager credential may use the Food Safety for Small Operators (Recertification) course to meet the requirement. Any food manager whose credential is not renewed within 90 days after the expiration date is required take and pass an approved exam."

Also, per the Wisconsin Food Code, Food Establishments notes "FOOD ESTABLISHMENTS meeting the applicability requirements specified in § 12–101.11 are required to employ at least one individual who is a certified food manager that holds a valid certificate of food protection practices as required in s. 97.33 (1r), Stats.". 

FMC^® Food Managers Certification is an ANSI (ANAB-CFP) accredited Food Manager Certification exam; therefore it is accepted in Wisconisin per the Wisconsin Food Code.

Yes. The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) requires a Certified Food Protection Manager (CFPM) to be on staff at most food establishments that prepare, handle, or serve TCS (Time/Temperature Control for Safety) foods.

Yes. FMC^® is ANAB-CFP accredited, which satisfies Wisconsin’s requirement for certified food managers. FMC^® is accepted by all local, county, and state-level health authorities across Wisconsin.

1.  Register for the FMC^® exam and/or online training.

2. Complete the training (optional but recommended for preparation).

3. Pass the FMC^® certification exam with a 70% or higher score.

4. Download your certificate immediately, valid for five years.

 FMC^® certification is valid and accessible across the entire state, including:

• Milwaukee

• Madison

• Green Bay

• Kenosha

• Racine

• Appleton

• Waukesha

• Eau Claire

• Oshkosh

• Janesville

Whether you’re in a metro area or rural county, FMC^® meets local food manager certification requirements.

Yes. Mobile food units must comply with food safety laws. If the truck handles or serves TCS foods, it must have a Certified Food Protection Manager.

Yes. All full-service restaurants, pubs, cafés, and grills that serve food are required to employ at least one certified food manager to oversee food safety.

Yes. Any hospitality or entertainment venue—such as resorts, lodges, casinos, horse racing tracks, or car racing facilities—that operates a foodservice kitchen must comply with certification requirements.

If they prepare food on-site, such as in a deli, hot food bar, or made-to-order station, a certified food manager is required. Stores selling only prepackaged, shelf-stable items are usually exempt.

Yes. If these venues serve hot or ready-to-eat foods (e.g., popcorn with butter, nachos, pizza), they must have a certified food protection manager overseeing operations.

Yes. Catering services—especially those offering off-site prep and delivery—must have a Certified Food Protection Manager to meet compliance and ensure food safety during production and transport.

Yes. Public schools, private institutions, and culinary training programs that provide meals or food instruction are required to have certified managers overseeing kitchen or instructional activities.

Wisconsin permits the sale of certain non-hazardous homemade foods under its cottage food exemption (such as baked goods and jams). These operations typically do not require certification, but FMC^® training is strongly recommended to promote best practices in food safety, labeling, and sanitation.

Yes. FMC^® offers flexible certification options:

• Online with secure remote proctoring

• On-site through EduProctor™ for group settings

• In-person at Prometric test centers (optional)

FMC^® Food Managers Certification is valid for five years and is accepted in Wisconsin and across the U.S.

• Accepted statewide by DATCP and local health departments

• ANAB-CFP accredited and FDA Food Code compliant

• Online training and exam options available 24/7

• Instant certificate access with mobile-friendly verification

• Trusted by food service operations of all sizes—from trucks to schools