Equipment Cleaning and Sanitizing: Provides information on cleaning frequency, sanitization, warewashing, and food-contact surface limitations
Prevention of Cross Contamination – Do It Right (PDF)

Proper Cooking, Holding, and Reheating: Provides information on minimum cooking temperatures and holding times, reheating for immediate service and hot holding, frozen food, date marking, and reduced oxygen packaging
FDA Cooking temperature chart

Evaluation Information:  This quick reference fact sheet highlights each section on the evaluation form and outlines the correct way to fill it out
Standard Operating Procedures manual(PDF)

Regulator’s Violation Guide: A summary sheet with each possible violation and the associated codes, based on the 2005 Food Code. Created by the Michigan Department of Agriculture
MDRAD Licensing Guide
MDRAD Evaluation Workbook

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
Food Inspectors Guide to Ethnic Foods

Plan Review:  Resource for the Food Establishment Industry as well as for Plan Reviewers.
Plan Review Resource