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Environmental Health Bureau
FOOD SAFETY PROGRAM
2005 Food Code
Details the requirements that eating and drinking establishments must meet to safeguard public health. Its regulations are designed to help ensure food is unadulterated and honestly presented when offered to the consumer.
| Food safety information and forms for food managers |
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Person in Charge
Food Safety Manager Knowledge "Person in Charge"
Daily Self-Inspection Form
Food Safety Standard Operating Procedures (SOPs)
Employee Health Exclusions & Restrictions
Conditional Employee & Food Employee Interview FDA Form 1-A
Reporting of Big 5 Illnesses FDA Form 1-B
Conditional Employee or Food Employee Medical Referral FDA Form 1-C
Food Employee Personal Hygiene
Hand washing
Food Protection
Application for Bare Hand Contact Procedure FDA Form 1-D
Gloves
Latex Glove Allergies and the Food Industry
Serving Undercooked Food - Consumer Advisory
Temperature Control
Thermometer Use and Calibration
Food Cooking Temperatures and Holding Times
Minimum Internal Cooking Temperatures Poster (English only)
Temperature Monitoring Charts
Cooling Form
Available in English, Spanish and Chinese
Hot Holding Form
Available in English, Spanish and Chinese
Cold Holding Form
Available in English, Spanish and Chinese
Time as Health Control
Reheating Food for Hot Holding
Date Marking
Cleaning & Sanitizing
Cleaning and Sanitizing
Equipment Specification Sheet
Sanitizer Monitoring Charts
Facilities
Anti Choking Poster
Helpful Links:
Centers for Disease Control and Prevention
Food and Drug Administration (FDA) Complaints
Michigan Department of Agriculture
United States Department of Agriculture
United States Department of Labor - OSHA: Restaurant Safety eTool
Michigan Restaurant Association
National Restaurant Association
Gateway to Government Food Safety Information
Food Safety and Inspection Service USDA
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