The state of Wisconsin requires licensed foodservice establishments to have at least one Certified Food Protection Manager (CFPM) on staff—this requires successful completion of an approved exam, like ServSafe, to apply for and renew the CFPM status every five years.
Fulfill the state requirement to be a certified bartender in Wisconsin. ServSafe Alcohol® outlines effective responsible alcohol service practices for front-of-house staff and covers alcohol laws, intoxication evaluation, ID checks and more.
The Allergen Online Training Course provides critical information for accommodating guests with food allergies.
Learn how to properly handle food with courses developed by foodservice experts, specifically for our industry!
|2219 Tues||Fitchburg/Madison||Hawthorn Suites||4.26.22||4.13.22|
|2220 Tues||Wisconsin Dells||Chula Vista||5.03.22||4.20.22|
|2223||Eau Claire||Florian Gardens||5.16.22||5.04.22|
|2224 Tues||Waunakee||Rex's Innkeeper||5.24.22||5.11.22|
|2225||Milwaukee||Superior Equipment & Supply||6.06.22||5.25.22|
|2226S||Madison-SPANISH||Kavanaugh's Esquire Club||6.06.22||5.25.22|
|2230||Madison||Kavanaugh's Esquire Club||6.27.22||6.15.22|
|2231||Madison||Kavanaugh's Esquire Club||7.11.22||6.29.22|
|2233||Eau Claire||Florian Gardens||7.18.22||7.06.22|
|2237||Milwaukee||Superior Equipment & Supply||8.08.22||7.27.22|
|2238||Madison||Kavanaugh's Esquire Club||8.08.22||7.27.22|
Still have questions about ServSafe? You've come to the right place.
See the most commonly asked questions about the program below.
For more information, please contact:
Neacia Pacheco | ServSafe Coordinator
The state of Wisconsin requires every licensed foodservice establishment to have at least one certified food protection manager on staff. It’s good practice for any establishment to have at least one manager per shift. Whenever the CFPM is not on premise, they must designate a Person In Charge (PIC) and train them in food safety rules – the PIC must have the same knowledge as the CFPM and be able to demonstrate that knowledge.
You must first pass a state-approved certification exam like ServSafe Manager®. Once you’ve completed an approved certification exam, post the certificate at your establishment.
To renew a CFPM in Wisconsin, first pass an approved certification exam like ServSafe Manager. You then post your certificate.
Wisconsin requires licensed foodservice operations to meet certain food safety and sanitation regulations, including having at least one manager or operator certified in food protection practices. The ServSafe® Manager program fulfills the Certified Food Protection Manager requirement.
You can register for a ServSafe review class and exam here.
Yes. On January 1, 2015, the process for Wisconsin Certified Food Manager renewal became exactly the same as the process for initial certification. Each CFPM needs to pass an approved exam every five years, instead of a three-hour refresher course. However, establishments that have five or fewer food handlers across the entire staff (including front- and back-of-house) may qualify for renewal without exam under Wisconsin Licensure of Food Safety Training for Small Operators if they meet the qualifications. More information on these qualifications is noted below.
Yes. A state-approved exam, like ServSafe, must be taken every five years for CFPM recertification; the state requires this within 6 months of expiration. However, a select group of small establishments may renew licensure without exam if they qualify; the majority of establishments WILL NOT meet the criteria; CFPMs working in the City of Milwaukee are required to recertify by exam every five years regardless of staff size.
No. The state of Wisconsin doesn’t require taking a training course prior to taking an approved exam, but it’s a good idea. Taking a live review course like ServSafe Manager can save time, money and hassles over other methods.
Attending a live review session like ServSafe Manager is recommended, but taking online training or self-study with the current version of the ServSafe Manager book prior to examination are also good options. It is not recommended to take an exam without adequate preparation.
A live review course, like ServSafe Manager, might offer the smallest investment of money and time. It includes the most recent edition of the ServSafe Manager book (sent in advance for self-study), the one-day review session, the proctored certification exam, all exam fees and lunch—it’s the best value and most comprehensive option. Remember, exam fees and proctor fees may not be included with online training or the independent book study.
ServSafe Manager online takes 6-8 hours to complete, but you may log in and out of it as many times as needed over a 90-day period. There are a few options – online training only (you would still need to take a proctored exam) or the online training bundle that includes the online course and remote proctored exam.
• You can find a list of participants in the WI Instructor/Proctor network here for in-person proctoring. Please contact the proctor directly; exams may be taken on paper or online depending on proctor.
• You can attend one of our courses and take the paper exam with the rest of the class. You would need to arrive by 2:10 p.m. to take the exam - you can find our course schedule online here
• You can take the ServSafe Manager Online exam with remote online proctoring. To use the online proctoring service through ProctorU, you must have access to a computer (PC or Mac). Mobile and tablets are not supported. You must also have a working webcam/mic and a private location. Click here to do a basic system test. Link to purchase, it is $99 + tax and includes exam and remote proctor.
• You can also contact a technical college in your area to see if they have a ServSafe registered proctor that can proctor the exam for you - they may offer to proctor the paper exam or the online exam.
• You can contact a Pearson VUE Testing Center and make arrangements for a proctored exam. Here is a link for more information.
Businesses are eligible for this renewal without certification exam ONLY if:
1. The establishment has five (5) or fewer food handlers on the entire staff, including front- and back-of-house or anyone who handles or prepares food in any way;
2. The person already has a state-issued Certified Food Protection Manager status;
3. The CFPM status is within six months of the expiration date;
4. The person does not work in the City of Milwaukee, which requires renewal by testing; and
5. The person is not required by employer to have a valid ServSafe certificate, which requires renewal by testing.
Any staff who handles or prepares food in any way counts as a food handler. This includes bartenders who cook a pizza or servers who plate salads, ladle soup into bowls or cut and plate desserts. If you have more than five food handlers on your entire staff (not just on a single shift), you must take an approved certification exam to renew your CFPM status in Wisconsin and the small operator renewal is not an option for you.
Yes, qualifying operators who wish to renew their Wisconsin Licensure of Food Safety Training for Small Operators must complete a state-approved review, but will not need to take the exam (this includes ServSafe Manager Online Course through servsafe.com). However, the City of Milwaukee requires examination regardless of staff size.
Establishments that are located in the City of Milwaukee require renewal of CFPM status by examination, regardless of staff size.
For information about the ServSafe Manager program, visit www.wirestaurant.org/servsafe or call (800) 589-3211, Monday-Friday from 8:00 am to 4:30 pm.
To receive a copy of your ServSafe Manager’s Certification, go to www.servsafe.com. Log in if you have an account or create an account (you must enter your first & last name and email address exactly as you recorded it on your exam answer sheet for your exam). You will need to know your Exam Session number, which is provided by the WRA the day of your review. Click on “Certificates” then “View/Print Certificates.”
The state requires that 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.
An establishment must have a food manager with the appropriate credential within 90 days of the former CFPM’s termination date.