HACCP Plan Basics

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

What To Do When the Power Goes Out

General guidelines for emergency management and tips for what to keep and what to throw out.

Self Inspection Guides

Guides for self inspection, including daily checklists.

Safe Foodservice

Food safety guidelines for food establishments including fact sheets about glove use, thermometer calibration, egg safety, and changes in the Michigan Food Law.

Staff Training Resources

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.

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