(i) A charitable, religious, fraternal, or other nonprofit organization operating a home-
prepared baked goods sale or serving only home-prepared food in connection with its
meetings or as part of a fund-raising event.
(ii) An inpatient food operation located in a health facility or agency subject to
licensure under article 17 of the public health code, MCL 333.20101 to 333.22260.
(iii) A food operation located in a prison, jail, state mental health institute, boarding
house, fraternity or sorority house, convent, or other facility where the facility is the
primary residence for the occupants and the food operation is limited to serving meals
to the occupants as part of their living arrangement.
(h) "Full time" means an employee that works an average of 30 hours per week, or
75% of the operating hours if the establishment operates less than 40 hours per week.
(i) "Nonpublic school" means a private, denominational, or parochial school.
(j) "Person in charge" means the individual present at a food establishment who is
responsible for the operation at the time of inspection.
(k) "Public school" means a public elementary or secondary educational entity or
agency that is established under 1976 PA 451, MCL 380.1 to 380.1853, has as its
primary mission the teaching and learning of academic and vocational-technical skills
and knowledge, and is operated by a school
district, local act school district, special act school district, intermediate school
district, public school academy corporation, strict discipline academy corporation,
urban high school academy corporation, or by the department or state board. Public
school also includes a laboratory school or other elementary or secondary school
that is controlled and operated by a state public university described in Mich. Const.,
Art. VII, sections 4, 5, or 6.
History: 2009 AACS.
R 289.570.2 Certified manager; obtaining, maintaining, and replacing duties.
Rule 2. (1) Food establishments required to have a certified manager under section 29
of the food law, 2000 PA 92, MCL 289.2129, shall continually employ at least 1
certified manager. The certified manager shall be a full-time employee of the
establishment. The certified manager need not be present during all hours of operation.
If more than 1 food establishment operated by the same person is located on the same
property or contiguous properties, only 1 manager is required to be certified if that
manager performs the duties under subrule (4) of these rules for each establishment. The
establishment shall assure that recertification requirements are met before certification
(2) Upon loss of a certified manager or a change of ownership, a new certified
manager must be employed within 90 days of the date of the loss of the previous
(3) Newly licensed establishments required to have a certified manager shall employ
a certified manager by the first day of operation.
(4) Each food establishment required to employ a certified manager shall employ a
certified manager who has direct authority, or exercises control or supervision, over the
food employees. The certified manager shall be involved in the daily operations of