Standardization and Inspection Training Resources

This page provides resources for local health department food service programs to support trainer standardization and inspector training. These efforts ensure consistent application of Food Code provisions and risk-based methods, helping keep retail food safe, unadulterated, and honestly presented across Michigan.

Standardized Trainers

MDARD's training manual and field workbook
Training Food Program Employees

Guidance to assist meeting accreditation program requirements for training food inspectors
Training Resources

Additional resources to support standardization and training

Standardized Trainers

Two people inspecting a clipboard.
Standardized Trainers

MDARD’s Procedures for Field Standardization of Trainers manual details the standardization process. Successful candidates receive certification as MDARD Standardized Trainers.

Standardization Training Manual (PDF)

Please contact the Local Health Services Consultant in your area for a copy of the Standardization Field Workbook

MDARD Local Health Services (LHS) District Map

Training Food Program Employees

A group of people sitting in an outdoor lecture-style classroom.
Training Food Program Employees

This guidance is to assist local health departments in meeting accreditation minimum program requirements for the training of food inspectors.

Food Service Program Training Guidance (DOC)

Training Resources for Inspectors

An open laptop near an open book
Training Resources for Inspectors

Resources for local health department food service programs to support trainer standardization and inspector training.

Food Law: Michigan Food Law Act 92 of 2000

Michigan Modified Food Code (2009 FDA Food Code)

FDA Link (Virtual Training): Decoding the Food Code

FDA Standardization of Retail Food Safety Inspection Personnel

AFDO Training – Association of Food and Drug Officials

CFP Conference for Food Protection, Inc - Guides

Retail Food Safety Collaborative

Train the Trainer - Overview - Oral Culture Learner - Train the Trainer Toolkit

FDA Food Code (2009) Annexes and Supplements

Annex 1: Compliance and Enforcement

Annex 2: References

Annex 3: Public Health Reasons/Administrative Guidelines

Annex 4: Management of Food Practices Achieving Active Managerial Control of Foodborne Illness Risk Factors

Annex: 5: Conducting Risk-based Inspections

Annex 6: Food Processing Criteria

Annex 7: Model Forms, Guides and Other Aids

Summary: Summary of Changes in the FDA Food Code

Supplement: Supplement to the 2009 Food Code (September 2011)

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Standardization and Inspection Training Resources

Standardized Trainers

Training Food Program Employees

Training Resources

Standardized Trainers

Standardized Trainers

Training Food Program Employees

Training Food Program Employees

Training Resources for Inspectors

Training Resources for Inspectors

FDA Food Code (2009) Annexes and Supplements