Acknowledgements Table Of Contents
Module 1 - Food Service Sanitation Program Introduction
Module 2 - Introduction to the Food Service Industry
Module 6 - Foodborne Microbiological Control
Module 7 - Foodborne Illness Investigations
Module 9 - Introduction to Food Labeling
Module 10 - No Acknowledgements Given
Module 11 - No Acknowledgements Given
Module 12 - Introduction to the Plan Review Process
The "Training Program for the Professional Food Service Sanitarian" was inspired by the FDA's "Food Safety Information Package for Sanitarians". Various branches of the federal government, the National Restaurant Association, several colleges and universities, professional organizations, and industry are all direct sources of information for the materials contained herein. The Michigan Department of Agriculture is deeply indebted to and specifically thanks those agencies for their contributions.
Development of the training program was made possible by an Innovative Food Safety Pilot Program grant from the U.S. Food and Drug Administration (FDA), Office of Regulatory Affairs (ORA), Division of Federal-State Relations. The grant was part of the federal Food Safety Initiative.
Special thanks to Tom Crook for developing the training program, Dr. John Tilden for coordinating the grant and working closely with the contractor to achieve a quality product, and to Marilyn Weber for providing valuable program editing skills.
Members of the Food Safety Training and Education Alliance (FSTEA), under the general direction of Dr. Ernest Julian, Rhode Island Department of Health, kindly reviewed the content of this program for technical accuracy.
Recognition and appreciation is given to the following "Training Program for the Professional Food Service Sanitarian" committee members:
Kevin Besey, Assistant Professor, Ferris State University
Leslie Bourquin, Ph.D., MSU Extension Food Safety Specialist
Tom Crook, Food & Dairy Division, MDA
Michelle Viran, R.S. Wayne County Health Department
Ron Miller, R.S., St.Clair County Health Department
Module 1 - Food Service Sanitation Program Introduction
Food Safety and the Role of the Sanitarian - "Food Safety Information Package for Sanitarians", FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Important Contacts - Excerpts from "Food Safety Information Package for Sanitarians", FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Module 2 - Introduction to the Food Service Industry
Food Service Industry Facts & Figures - "2000 Restaurant Industry Pocket Factbook", National Restaurant Association, 250 S. Wacker Dr., Suite 1400, Chicago, IL. 60606-5834; Michigan Restaurant Association, 225 W. Washtenaw, Lansing, Mi. 48909
"Food Safety Information Package for Sanitarians", FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Good Manufacturing Practices
- Excerpt from "Food Microbiological Control", 1998, FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857Cleaning and Sanitizing - Excerpt from "Food Microbiological Control", 1998, FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Cooking at the Retail Level - Excerpt from "Cooking & Cooling Meat & Poultry Products", USDA, FSIS 341 A, Administration Bldg., Washington, DC 20250; Association of Food & Drug Officials (AFDO), P.O. Box 3425, York, PA. 17402
Excerpt from "Food Microbiological Control", 1998, FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Hot Holding, Cooling, Cold Holding, Date Marking, Reheating, Time as a Public Health Control - Excerpt from "Cooking & Cooling Meat & Poultry Products", USDA, FSIS 341 A, Administration Bldg., Washington, DC 20250; Association of Food & Drug Officials(AFDO), P.O. Box 3425, York, PA. 17402
Control by Water Activity, pH, Chemicals, & Packaging - Excerpt from "Food Microbiological Control", 1998, FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Thermometers and their Use - Excerpt from "Cooking & Cooling Meat & Poultry Products", USDA, FSIS 341 A, Administration Bldg., Washington, DC 20250; Association of Food & Drug Officials(AFDO), P.O. Box 3425, York, PA. 17402
Food Processing - Excerpt from "Food Microbiological Control", 1998, FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Emerging Technology - Excerpt from "Food Microbiological Control", 1998, FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
"Food Safety Information Package for Sanitarians", FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Gardner, R.D. 1994. Pesticide Applicator Training Manual for Subcategory 7f Food Processing. Cornell University, Pesticide Management Education Program, 197 pp.
Graphic excerpts from "Stored Product Management, Chapter 13
Stored -product Insects and Biological Control Agents". Publication E-912, Oklahoma Cooperative Extension Service, Oklahoma State University, Stillwater, OK 74078.
Module 6 - Foodborne Microbiological Control
Excerpt from "Food Microbiological Control", 1998, FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Excerpt from "Bad Bug Book", U.S. Food & Drug Administration, Center for Food Safety & Applied Nutrition, Foodborne Pathogenic Microorganisms, and Natural Toxins Handbook
Module 7 - Foodborne Illness Investigations
Edited copy of "Foodborne Illness Investigations", March, 1999, FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857.
FPAdvisor: Mark Myatt, TE Greenwood, Brixton Health Unit, Unit K, Station Bldg, Llanidloes, Powys SY 18 6EB; Tom Crook, Food & Dairy Division, Michigan Department of Agriculture, P.O. Box 30017, Lansing, Mi. 48909; Bryan FL, Diseases Transmitted by Foods - A Classification and Summary (Second Edition), Centers for Disease Control, Atlanta, USA, 1982
"Managing Food Safety: A HACCP Principles Guide of Food Service, Retail Food Stores, and other Food Establishments at the Retail Level"; FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Module 9 - Introduction to Food Labeling
"Food Safety Information Package for Sanitarians", FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857
Module 12 - Introduction to the Plan Review Process
FDA Plan Review Guidebook. FDA, Division of Human Resources, State Training Branch, 5600 Fishers Lane, Rockville, Maryland 20857;
Michigan's plan review manual, worksheet, application form, reviewer's sheet and submission instructions sheets were prepared by:
Local Public Health:
Industry:
State: