• Annex 5 -- Conducting Risk-based Inspections 

• Food Safety Training Language Translations and Other Resources

• F.I.R.St. Training (Foodborne Illness Response Strategy for Michigan)

• Field Training for New Food Sanitarians

• Food Code and Food Law Training (MDA hosted)

• Appendix A & B: Basic Food Service Sanitation Program Skills 

• Food Safety Training Resources
Training Opportunities for Local Health Department Sanitarians.

• Good Manufacturing Practices for Michigan Apple Cider 

• Guidance for Food Processing / Packaging in Michigan Food Service Establishments 

• Temporary Food Operations Checklist 

• Food Labeling Guide 

• Food Allergy Awareness Poster 

• Food Employee Foodborne Illness Guidelines Poster 

• Stickers, Food Safety, 2008 

• Order Form for Posters and Stickers 

• Conditional Employee and Food Employee Interview 

• Conditional Employee and Food Employee Medical Referral 

• Conditional Employee and Food Employee Reporting Agreement 

• Cooking and Holding Temperature Chart 

• Re-Heating Temperature Chart 

• Consumer Advisory Fact Sheet - 2005 Food Code 

• Date Marking Fact Sheet - 2005 Food Code 

• Time as a Public Health Code Fact Sheet - 2005 Food Code 

• Application for Bare Hand Contact Procedure 

• Wayne Co. - Safe Food Service Pamphlet - English 

• Wayne Co. - Safe Food Service Pamphlet - Mandarin 

• Wayne Co. - Safe Food Service Pamphlet - Arabic 

• Wayne Co. - Safe Food Service Pamphlet - Spanish 

• Michigan Restaurant Association Reference Guide for Reducing Foodborne Illness