Table of Contents

• Laws, Regulations & Fact Sheets
• Agency & Staff Contact Information
• Guidance Documents
• Forms
  

Additional Links

• 2006 Food and Dairy Division Annual Report 
• 2005 Food Service Annual Report 
• Consumer Food Safety (includes recalls)
• FDA's Recommended National Retail Food Regulatory Program Standards
• Food Industry Licenses  
• Food Safety Grants   
• Food Security
• Food Service Planning Calendar
• Foodborne Illness
• Foreign Language Materials
• Foreign Language Translation
• Liquor Control Licensing Lists
• Memos to Local Health Departments
• Online Food Inspection Reports
• Plan Review
• Training

Laws, Regulations & Fact Sheets

• Potential Plumbing Violations
• Food Code
• Food Law
• Part 129 of the Public Health Code
• Fact Sheets
• Smoked Fish Regulation
• Code of Federal Regulations (CFRs)

• Food Service Program Consultative Regions
• MDA Regional Offices
• Local Health Department Offices
• Michigan Government Telephone / E-mail Directory

Local Health Departments

• Criteria for Changing Inspection Frequency June 03
• Egg Safety Brochure (pdf)
• Egg Safety Poster (pdf)
  Salmonella species are the second most common cause of bacterial foodborne illness in the United States.  Consumption of undercooked eggs have commonly been associated with outbreaks of Salmonella enteritidis.  For further information on egg safety education select one of the above links.
• Emergency Action Plan for Retail Establishments
• Emergency Model Press Releases
• Field Training for New Food Sanitarians
  Appendix A&B  2002
  (This document is intended to be a voluntary guide to help LHD trainers provide structure to the field training component for training new Food Service Sanitation Program food sanitarians.)
• Foodborne Illness Risk Reduction
• Food Service Licensing Procedures Nov 05  
• Interactive Inspection Guidelines
• Mobile Food Commissary Guidance and Verification Form
• Model Enforcement Procedure
• Procedures for Field Standardization of LHD Trainers May 05
• Processing / Packaging in Food Service Establishments June 05
• Risk Control Plan Guidance
• Temporary Food Establishment Operations Checklist Dec 01
• Regulator’s Violation Summary Sheet

Accreditation

• Accreditation Program (MPHI Materials)
  (The Michigan Local Public Health Accreditation Program seeks to assure and enhance the quality of local public health in Michigan by identifying and promoting the implementation of public health standards for local public health departments, and evaluating and accrediting local health departments on their ability to meet these standards)
• Summary4 12-2006   
• Cycle 3, Year 2 Summary of Changes  Dec 06 
• MPR Indicator Guide: Cylce 3  Dec 06 
• Cycle 3 Self-Assessment Forms  Dec 06   
• Cycle 3 MPR's April 05
• MPR Indicator Guide: Cycle 3 April 05   
• Cycle 3 ChangesLHD Conformance w/Food Serv. Sanitation Reg. Prog. MPRs Mar 06 
• LHD Conformance w/Food Serv. Sanitation Reg. Prog. MPRs Mar 05
• LHD Conformance w/Food Serv. Sanitation Reg. Prog. MPRs Mar 03
• FY 2004 Mimimum Program Requirements
• FY 2003 Minimum Program Requirements May 02
• FY 2003 MPR Changes May 02
• FY 2002 Minimum Program Requirements Jul 01
• CPA Food Template

• Food Service License Application
• Food Temperature Monitoring Forms
• Foodborne Illness Investigation Forms 
• LHD Quarterly Reporting
        Submit Report
        Quarterly Report Instructions
• Notification of Intent to Operate an STFU
• Plan Review Forms
• Temporary Food Service License Application