• School Food Program Share Table Guidance Memo 

• In-use Utensil Storage Guidance Memo 

• Fair Inspection Guidance Memo 

• Guidance

• Water Supply / Wastewater System Request Form 

• Guidelines for Providing Safe Food Samples at Farmers Markets 

• Continental Breakfast Guidelines 

• Continental Breakfast Memo 

• Buying Local - Approved Food Sources for Food Establishments

• HACCP in Retail Establishments

• Good Manufacturing Practices (GMPs) for Michigan Apple Cider 

• Processing / Packaging in Food Service Establishments 

• Doing a Risk Based Inspection

• Regulator's Violation Summary Sheet 

• Risk-Based Evaluation Form 

• Risk-Based Evaluation Form Marking Instructions 

• Risk-Based Evaluations Outline 

• Risk-Based Inspection Memo 

• Model Enforcement Procedure 

• Risk-Based Inspection Schedule 

• Risk Control Plan Template 

• Guidance: Using a Risk Based Evaluation Schedule 

• Food Safety Manager Knowledge, "Person in Charge"

• Guidelines - Interactive Inspections 

• Personal Hygiene - Interactive Inspections 

• Proper Holding - Interactive Inspections 

• Potential Plumbing Violations 

• Date Marking Guide for Food Establishments 

• Time as a Public Health Control 

• Consumer Advisory 

• STFU / Mobile / and Temporary Food Licenses

• Mobile Food Establishment - Verification Guidance and Form 

• STFU - Notification of Intent to Serve 

• STFU - Predominance Memo 

• TFE - Operations Checklist