Foodservice Establishment Inspections
Proper Holding: Guidelines for correctly identifying a holding temperature violation and questions to ask the Person In Charge to begin to develop a risk control plan. Created by the Michigan Department of Agriculture Aug 2007: PDF Format
A Food Inspector’s Guide to Ethnic Foods in Michigan: Asian and Mexican Foods: This guide “was designed to serve as a resource guide on popular ethnic foods. It also serves as the manual for the Training on Ethnic Foods in Michigan: Asian and Mexican Foods.” Created by Michigan State University with funding from the Michigan Department of Agriculture, 2007: PDF Format
Food Safety in Ethnic Restaurants: A group of ethnic food resources developed by Michigan State University with funding from the Michigan Department of Agriculture, including informant about common food allergens in ethnic foods and two calendars with illustrations of basic food safety information:
Inspector Guidelines for Conducting an Interactive Inspection: Uses the five foodborne illness risk factors to create questions for the health inspector to ask as she conducts her inspection. From the Michigan Department of Agriculture: PDF Format
Resources highlighted in red are funded through the Michigan Food Law of 2000, Act No 92, Industry Food Safety Education Fund.