Food Service Sanitation

Inspection and licensing program to ensure food service establishments maintain sanitary condition and follow safe food handling practices. Food service establishments (temporary and permanent) are required by law to be licensed. Food and/or waterborne illness investigations are also conducted. Concerns regarding the sanitation or food service practices of a particular establishment can be reported by calling  the following:

Application for Food Service Establishment Plan Review.
Application for Food Service License
Temporary Food License Direction Sheet
Temporary Food License Check List
Temporary Food Service License Application.
Environmental Health Complaint Form
SOP's (Standard Operating Procedures) Builder
Suggested Temporary Food Setup Diagram
Temporary Hand Wash Station Diagram
 

Excellence in Food Service Sanitation

Food Safety Classes

• FOOD MANAGER CERTIFICATION CLASS
  As of June 30, 2009, all food service establishments are required to employ a minimum of one certified managerial employee.  Classes are scheduled throughout the year within the tri-county area. 

  • Branch County ServSafe Class - March 20 & 27, 2012

    • Recertification Class - Registration Form

    • ServSafe Management Certification - Registration Form
       

  • St. Joseph County ServSafe Class - March 21, 2012

    • ServSafe Management Registration Form
       

  • Add your named to a waiting list and you will be notified when classes are available. 
     

  • Other training options

    • ServSafe Online Training

    • National Environmental Health Association
       

• FOOD SERVICE EMPLOYEE CLASS
  *this is Not Manager Certification
  Class to teach food service workers about safe and sanitary food storage, handling, preparation and service practices. Recommended for any food service or kitchen staff.  For more information call the following:

  Branch County	517-279-9561 x 106
  Hillsdale County	517-437-7395 x 111
  St. Joseph County	269-273-2161 x 233

   

• Other Training Options
  http://www.servsafe.com/index.aspx
   

• TEMPORARY FOOD VENDOR TRAINING
  This presentation (32 minute video) was developed by the Washtenaw County Environmental Health Division with funding from the Michigan Department of Agriculture in December of 2009. 
   

Food Service Newsletters

• Food for Thought - Spring 2011
• Food for Thought - Spring 2010

Food Complaints

Food poisoning concerns and complaints of unsanitary practices at food service establishments can be made by calling the following:

Environmental Health Complaint Form

Michigan’s Smoke Free Law

As of May 1, 2010, Michigan residents and visitors are now protected from exposure to secondhand tobacco smoke in all restaurants, bars and businesses (including hotels and motels), thanks to the Dr. Ron Davis Smoke-free Air Law.

Foodborne Illness

• Norovirus

  • Guidelines for Environmental Cleaning and Disinfection of Norovirus

  • Frequently Asked Questions about Norovirus

  • CDC Norovirus Page
     

• Salmonella

  • Frequently Asked Questions about Salmonella

  • CDC Salmonella Page
     

• E. Coli

  • Frequently Asked Questions about E. Coli

  • Frequently Asked Questions about E. Coli & Ground Beef

  • CDC E. Coli Page
     

• Staph

  • Frequently Asked Questions about Staph
     

• Shigella

  • Frequently Asked Questions about Shigella

  • CDC Shigella Page

Emergency Response & Planning for Food Service Establishments

• Emergency Action Plans for Retail Food Establishments
  • Emergency Action Plans for Retail Food Establishments - Spanish
• Guidelines for refrigerated and frozen foods