Food Safety Education & Resources for Restaurants

The following are the various laws and regulations that apply to food service:

• Michigan Modified Food Code - effective October 1, 2012

• Michigan Food Law of 2000 - updated October 1, 2012

• Restaurant Smoking Regulation

• Emergency Action Plans for Retail Food Establishments

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The following are fact sheets from the Michigan Department of Agriculture regarding the 2005 Food

Code/Food Law, which went into effect April 1, 2008:

• Allergen Training Requirements for Certified Food Managers

• Key Changes to the Michigan Food Law and Food Code - effective October 1, 2012

• Consumer Advisory

• Datemarking

• Time as a Public Health Control (Time/Temperature Rule)

• Minimum Cooking Temperatures and Holding Times Chart

• Minimum Food Temperatures and Holding Times for Reheating Foods for Hot Holding Chart

• Employee Health Forms

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The following are monitoring charts to use in your food service establishment to ensure foods are meeting the proper temperature. 

• Cold Holding Monitoring Chart

• Hot Holding Monitoring Chart

• Rapid Cooling Monitoring Chart

• Reheating Monitoring Chart

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The following are informational fact sheets/posters.  Please feel free to download, print, and make copies to give to your employees

or hang in your establishment.

• Food Employee Foodborne Illness Guidelines

• Food Allergy Awareness Poster

• Approved Handwashing

• When to Wash Your Hands

• Choking Poster

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More resources can be found at http://michiganfoodsafety.com/