Employee Health
- Food Employee Foodborne Illness Guidelines
- Handwashing Poster
- Handwashing 101 English/Spanish
- Norovirus Poster
- Norovirus Facts for Foodhandlers
- Norovirus Clean-Up
- MDARD-Conditional Employee and Food Employee Interview (Form 1A)
- MDARD-Conditional Employee or Food Employee Reporting Agreement (Form 1B)
- MDARD-Conditional Employee or Food Employee Medical Referral (Form 1C)
- Employee Health Policy
- Employee Health and Personal Hygiene SOP
- Employee Health SOP Signoff Sample
Monitoring Charts & Logs
Use the following monitoring charts in your facility to ensure foods are meeting proper temperature.
Fact Sheets & Posters
Use the following informational fact sheets or posters to assist in monitoring safe food temperatures when processing foods.
- Animals in Food Establishments
- Big 9 Allergen Poster
- CIFOR – Industry Guidelines for Owners, Operators and Managers of Food Establishments
- Choking Poster
- Cooling Methods Fact Sheet
- Consumer Advisory
- Critical Control Point: Two-Stage Cooling
- Critical Control Point: Reheating for Hot Holding
- Date Marking
- Food Allergy Awareness Poster
- Food Allergen Facts
- Latex Glove Allergies & The Food Industry
- Minimum Cooking Temperature and Holding Times Chart
- Person-in-Charge Daily Checklist
- Reheating Foods for Hot Holding
- Food Safety Stickers
- Time as a Public Health Control (Time/Temperature Rule)
- What Happens When Foodborne Illnesses Become Outbreaks
ServSafe
Check back soon for upcoming course dates and locations.
Food Allergies
Food allergies are extremely common. They affect nearly 5% of adults and 8% of children and the percentages are rising. It is not uncommon to hear from family or friends that they have had to modify family meals because someone in their household is suspected of having a food allergy.
FAQs
What foods are most likely to cause allergic reactions?
Although it is possible for any food to cause an allergy, most food allergies are caused by these eight foods: Milk, Eggs, Fish, Crustacean Shellfish, Wheat, Soy, Peanuts, and Tree Nuts (brazil nuts, almonds, cashews, macadamia nuts, pistachios, pine nuts and walnuts).
What is the difference between a food allergy and a food intolerance?
A true food allergy causes an immune system reaction that affects numerous organs in the body. It can cause a range of symptoms. In some cases, an allergic food reaction can be severe or life-threatening. In contrast, food intolerance symptoms are generally less serious and often limited to digestive problems.
What are common symptoms of a reaction to a food allergy?
The most common food allergy signs and symptoms include:
- Tingling or itching in the mouth
- Hives, itching or eczema
- Swelling of the lips, face, tongue and throat or other parts of the body
- Wheezing, nasal congestion or trouble breathing
- Abdominal pain, diarrhea, nausea or vomiting
- Dizziness, lightheadedness or fainting
What do restaurant owners and operators need to know about food allergies?
The Michigan Modified Food Code (FC 2-102.11) requires the person in charge to be able to describe the eight foods identified as major food allergens and the symptoms that major food allergens could cause in a sensitive individual.