Food Safety Guidelines
Seal your take-out items with an informative sticker that reminds consumers to Keep it chill or Enjoy it hot! Use this template to assure food safety. ( compatible with Avery 22830)
Have questions about HACCP Plan? Review our HACCP plan guideline.
ServSafe Norovirus Facts for Prevention
Keep your customers and employees safe by establishing a clear set of procedures to combat this contagious virus
Keep your customers and employees safe by establishing a clear set of procedures to combat this contagious virus
NOROVIRUS facts, prevention and clean up
–Fact sheet #1
–Fact sheet #2
–Prevention
–Reduce Risk
–Cleaning Procedures
What To Do When Power Goes Out
When to Save and When to Throw Out: A guide to what can be kept and what can be discarded from frozen and refrigerated food after the power comes back on:
Emergency Management: Emergency Action Plans for Retail Food Establishments: A guide distributed by the Michigan Department of Agriculture with practical guidelines for responding to emergencies, power outages, and natural disaster.
Available for download in multiple languages: PDF format
ACTION LEVEL EXCEEDANCE FOR LEAD – The Lead and Copper Rule-
Self Inspection Guides
Food Safety Manager (Person In Charge) Daily Checklist: A one page, color and graphical, checklist created by the Western U.P. Health Department: PDF format
Self-Inspection Guide for Farmers’ Markets: General guidelines for farmers’ market inspections, including information regarding approved water sources and handwashing stations. Created by the MDA Food & Dairy Division: PDF format
Resources highlighted in red are funded through the Michigan Food Law of 2000, Act No 92, Industry Food Safety Education Fund.
Safe Foodservices
Serving Safe Food: A 12 page guide from the Macomb County Health Department covering foodborne illness, personal hygiene, food preparation and other aspects of operating a food service establishment. A good resource for new food service employees: PDF format
Assuring the Safety of Menu and Deli Items Made from Raw Eggs: a printable brochure illustrating the correct internal cooking temperatures and highlighting key points for safely serving products with raw shell eggs:
Thermometer Use and Calibration: a guide to when to use a food thermometer, the pros and cons of various thermometer types and how to calibrate your food thermometer: PDF format
Gloves: Single page general reference sheet created by the Michigan Department of Agriculture for the different types of gloves used in food establishments. Revised July 2008, available online.
Latex Glove Allergies and the Food Industry: Michigan Department of Agriculture recommendations for the use of latex gloves in the workplace. Revised July 2008, available online.
Managing Food Safety: A manual for the voluntary use of HACCP Principles for operators of food service retail establishments. Created by US Department of Health and Human Services, Food and Drug Administration, and Center for Food Safety and Applied Nutrition. Revised April 2006.
Foodservice Safety & Sanitation: A study guide for the foodservice safety and sanitation test. Created by the Ottawa County Health Department, available for download: PDF format
Buying Local: A reference sheet that answers questions about approved food sources for food establishments, including produce, poultry and meat available online.
Key Changes to the Michigan Food Law – 2007: A reference sheet created by the Michigan Department of Agriculture highlighting the major changes in food law in simple language: PDF format
Time as a Public Health Control: Guidelines for how to create a procedure for using time as a public health control (how much time to keep hot foods hot and cold foods cold), created by the Michigan Department of Agriculture. PDF format, Revised May 2008: PDF format
Norovirus: Guidelines for environmental cleaning and disinfection of Norovirus, Available for download: What Is Norovirus-PDF, Prevent the Spread-PDF, Disinfect-PDF
ANIMALS IN FOOD ESTABLISHMENTS – PDF created by MDARD-
WHAT TO DO WITH FATS, OILS AND GREASE – PROPER DISPOSAL –
Fats, Oils & Greese F.O.G.
DISPOSAL OF FOG FROM THE WASHTENAW COUNTY HEALTH DEPARTMENT
Staff Training Resources
ServSafe Norovirus Facts for Prevention: Keep your customers and employees safe by establishing a clear set of procedures to combat this contagious virus: PDF Format
Food Allergy Alert: An important guide to what managers need to know to train staff regarding food allergies, created by Iowa State University, University Extension. Revised October 2008: PDF formatt
Hand Washing How To’s: A 17 slide presentation designed to be used with the Food Safety is in Your Hands Lesson Plan: PDF format
Sandwich Making in a Contamination-Free Work Area: Presentation identifies causes of cross contamination in the sandwich making and illustrates actions that can be taken to prevent cross contamination. Available for download: PDF format
National Food Safety Education Month: Training resources for serving High Risk Customers from the National Restaurant Association and Sysco to celebrate September as National Food Safety Education Month available here.
