Educational Materials for Restaurants

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:

• 2005 Food Code/Food Law Frequently Asked Questions
• 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
• Application for a Bare Hand Contact Variance

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:

• Wash Your Hands
• Wash Your Hands II
• Safe Handwashing
• Correct Use of the Three Compartment Sink
• Datemarking
• Proper Glove Use

In addition, many websites are available that have food safety information in other languages. A very useful website is http://www.profoodsafety.org/. Scroll to the bottom of the page and you will find food safety educational materials in fourteen different languages!