Food Safety Education & Resources for Restaurants
The following are the various laws and regulations that apply to food service:
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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:
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Key Changes to the Michigan Food Law and Food Code - effective October 1, 2012
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Minimum Food Temperatures and Holding Times for Reheating Foods for Hot Holding Chart
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The following are monitoring charts to use in your food service establishment to ensure foods are meeting the proper temperature.
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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.
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More resources can be found at http://michiganfoodsafety.com/