Equipment Spec Sheet: Provides information on cleaning frequency, sanitization, warewashing, and food-contact surface limitations: PDF Format

Food Spec Sheet: Provides information on minimum cooking temperatures and holding times, reheating for immediate service and hot holding, frozen food, date marking, and reduced oxygen packaging: PDF Format

Evaluation Form Parts and Their Use: This quick reference fact sheet highlights each section on the evaluation form and outlines the correct way to fill it out: PDF Format

Regulator’s Violation Summary Sheet: A summary sheet with each possible violation and the associated codes, based on the 2005 Food Code. Created by the Michigan Department of Agriculture. PDF Format

Non-Profits: An excellent resource outlining many of the FAQs for running a non-profit kitchen: PDF Format

Ethnic Foods: The Food Inspectors Guide to Ethnic Foods in Michigan and subsequent resources offer comprehensive information regarding common ethnic food-service establishments and inspecting them: Link

Pocket Guide for Pest Identification: “This Guide is designed to coincide with federal Guidelines on Risk Reductions and Risk Factors for Food Safety Concerns… Each pest featured in the Guide will contain information on food safety concerns that may affect the occurrence of food-borne illnesses.” Created conjointly by the Michigan Department of Agriculture and Michigan State University Pesticide Safety Education Program, 2008. Follow link here.

Resources highlighted in red are funded through the Michigan Food Law of 2000, Act No 92, Industry Food Safety Education Fund.

Go to top