Have questions about HACCP Plan? Review our HACCP plan guideline.
Keep your customers and employees safe by establishing a clear set of procedures to combat this contagious virus
General guidelines for emergency management and tips for what to keep and what to throw out.
Guides for self inspection, including daily checklists.
Food safety guidelines for food establishments including fact sheets about glove use, thermometer calibration, egg safety, and changes in the Michigan Food Law.
Materials cover food allergies, the basics of cross contamination of food, and safe hand washing. Also included are Certified Food Service Manager training materials in Chinese.