Safeguarding Michigan's food supply is the top priority of the Michigan Department of Agriculture and the Food and Dairy Division. Foodborne illness is estimated to strike 2.5 million state citizens each year, at a cost of up to $2.7 billion*. The Food and Dairy Division conducts food safety inspections at retail food stores, food processing facilities, dairy farms and fair concessions; and works cooperatively with local health departments on restaurant inspections and foodborne illness investigations.

Successes

• Developed and distributed 65,000 EMERGENCY ACTION PLAN booklets to retail food and food service establishments. The plans were developed based on need identified after the blackout of 2003 in order to safely hasten the re-opening of businesses after an emergency.
  
  
• Partnered with states in the Great Lakes Region and Michigan State Police to coordinate an INTERSTATE FOOD TRANSPORTATION ASSESSMENT PROJECT. Based on MDA's discoveries of problems with the safe transportation of food, the survey identified certain segments of the industry in need of food safety improvements.
  
  
• Collaborated with MDCH, DEQ and local health departments to accredit Michigan's local health departments and achieve significant improvements in restaurant inspection and foodborne illness investigation programs.
  
  
• Collaborated with stakeholders to develop amendatory language to update Michigan's primary food and dairy laws. The workgroups have agreed to recommend adoption of the 2005 Model Food Code and the 2005 Pasteurized Milk Ordinance.
  
  
• Assisted Michigan food businesses in developing consistent and safe good manufacturing practices in areas such as wine, honey and apple cider; and assisted in the development of a kitchen incubator to support small business entrepreneurs.
  
  
• Expanded problem-solving capacities by providing MULTI-DISCIPLINARY TRAINING for MDA partners in addressing foodborne illness response and food protection and defense.
  

Fiscal Year 2008 Goals

• Continue to move towards the goal of reducing the risk of foodborne illness by 25% by 2011.
  
  
• Continue to progress towards the goal of meeting FDA Voluntary Retail Program Standards (both MDA and local health departments) by 2011.
  
  
• Train industry and implement 2005 Food Code and Pasteurized Milk Ordinance requirements.
  
  
• Progress towards seamless, integrated food safety system by harmonizing local health and state food safety data systems.
  

*Based upon 3.3% of U.S. population and CDC data.