• Food Sanitarian Training Program
This program is designed to assist local health department instructors in the orientation and training of new employees and to provide a detailed technical resource of food safety information for experienced staff. A separate "Trainer?s Guide" offers discussion topics, hands-on exercises, and videos, along with a quiz for the completion of each of the 12 modules. Please contact Tom Crook for further information.

• Food Sanitarian Training Acknowledgement

• How To Use the Online Food Sanitarian Training Program

• Includes Purpose, Introduction to Michigan's Food Service Sanitation Program, MDA Food and Dairy Division Mission Statement, Food Safety and the Role of the Sanitarian, The Inspection Process, Important Contacts.

• Module 1 in HTML

• Includes Industry Facts and Figures, Food Service Positions, Culinary Glossary, Cooking Equipment, Cold Holding Equipment, General Equipment and Fixtures, Utensils, Dishwashing Equipment

• Module 2 in HTML

• Includes Definition, Forecasting Risk Communication Problems, Redefining Risk Communication, Seven Cardinal Rules of Risk Communication, Five Most Frequent Interview Failures, Ten Reasons to Release Information Early, Listening Skills

• Module 3 in HTML

• Includes Good Manufacturing Practices; Cleaning and Sanitizing; Cooking at the Retail Level; Hot Hot Holding, Cooling, Cold Holding, Date Marking, Reheating, Time as a Public Health Control; Thermometers and Their Use; Food Processing; Emerging Technology

• Module 4 in HTML

• Includes Integrated Pest Management, Pest Birds and Their Management, Rodents and Their Management, Insects and Their Management, Characteristics and Effects of Fumigants

• Module 5 in HTML

• Includes Overview of Microbiology, Bacterial Growth, Types of Foodborne Illness, Laboratory Testing, Foodborne Bacterial Pathogens, Viruses, Parasites, Natural Toxins, Infective Dose Information, and more.

• Module 6 in HTML

• Includes History of Epidemiology, Collecting Surveillance Data, Developing Sources of Information, Planning for the Investigation, Beginning the Investigation, Expanding the Investigation, and more.

• Module 7 in HTML

• FPAdvisor

• Introduction to Hazard Analysis Critical Control Point: This Module Includes: Foodborne Illness Primer, How Can the Hazards Be Controlled?, HACCP, Process Control HACCP, Standard Operating Procedures, How to Develop a Successful HACCP Food Safety System

• Module 8 in HTML

• Introduction to Food Labelling: Includes What Is NLEA?, Basics of Food Labeling, Nutrient Content Claim, Exemptions and Special Labeling Provisions, Nutritional Information on Restaurant Menus

• Module 9 in HTML

• Michigan Food Laws and Regulation

• 1999 US Food and Drug Administration Food Code

• PA 92 of 2000

• Model Food Protection Program Enforcement Procedures

• Module 11 in HTML

• Introduction to the Plan Review Process: A step-by-step approach to conducting a food establishment plan review that complies with the food code, food law and Michigan's minimum program requirements relating to plan review.

• Module 12 in HTML