Regulatory Grant Projects
Temporary Food Establishment Brochure: Food Safety & Licensing Guide
Information on why a food license is required and instructions on how to apply. Also included are steps to preparing for your event and what is necessary during your event.
On-Line Food Safety Training for Food Sevice Workers: Provide online access for food service employees to PowerPoint presentations outlining the 5 risk factors of food borne illness.
Temporary Food Vendor Training: This audio visual presentation covers the basics of food safety and what you need for temporary food events. Developed by the Washtenaw County Environmental Health Division with funding from the Michigan Department of Agriculture. 32 min. run time. Created Dec. 2009.
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.
Pocket Guide for Pest Identification: “This Guide is designed to coincide with federal Guidelines onRisk 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
Emergency Food Practices: Aimed more at consumers this is still an excellent quick guide for safe food practices in an emergency. This guide includes a “Cold Food Temperature Guide” and tips to keep your food safe if the power goes out.
Foodborne Illness: This is a great introduction to foodborne illnesses. A ton of great information in a quick read.
Health Department Standards: This is the Model Enforcement Guide for Michigan Health Departments laid out by the Michigan Department of Agriculture and Rural Development.