Food Safety

The goal of the Environmental Health Division’s Food Program is to protect the public from unsafe food and foodborne illness. The Michigan Food Law of 2000 provides the guidance to accomplish this task.

Over 500 licensed facilities and vending locations throughout St. Clair County are inspected twice a year. The components of an inspection review include food handling, employee hygiene, sanitation, and building maintenance. Follow-up inspections are done as needed to verify corrections of "critical violations" found during a routine inspection. A "critical violation" is a condition that is more likely than other violations to cause food contamination, illness, or environmental hazards. Enforcement action is taken as necessary to minimize or eliminate the threat to public health.

Services we provide:
  • License and inspect commercial food establishments such as bars, restaurants, caterers, vending machines, STFU’s, and mobile units
  • License and inspect temporary food concessions
  • Review plans for new or remodeled facilities
  • Investigate food safety and foodborne illness complaints

Michigan Cottage Food Law Food Safety Training
Learn how to safely produce and sell homemade foods under the new Cottage Food Law. This video from MSU Extension includes what types of food are covered under the Cottage Food Law, basic food handling tips, and labeling requirements.

Serve Safe Logo ServSafe Certification Course
The ServSafe Manager Food Safety Course is offered at the St. Clair County Health Department as a service to workers in the food industry. The Michigan Food Law (Act 92 of 2000, as amended) states that "Food establishments required to have a certified manager under section 29 of the food law, 2000 PA92, MCL 289.2129, shall continually employ at least 1 certified manager". The ServSafe Manager Food Safety course is only offered in the spring and fall. After a candidate has successfully completed the course and passed the procured examination, they receive a nation-wide Food Manager Certification that is va lid for five years.

If you would like more information about the course, please contact Ashley Castello in Environmental Health at (810) 987-5306 or E-mail.

Foodborne Illness Complaints
Many food-related illnesses go unreported due to the mistaken belief that it is the "24 hour flu". Common foodborne illness symptoms consist of nausea, vomiting and diarrhea and on average last 24-48 hours.

If you believe you have a foodborne illness, who do you contact?
To report a foodborne illness, call the Environmental Health Division at (810) 987-5306 during regular business hours.

I know what made me ill, why do I have to answer so many questions when reporting an illness?
The onset of symptoms often takes more than 12 hours, so the last meal you ate is not necessarily the one that made you ill. When reporting a foodborne illness, health department staff will need a 72 hour meal history along with your symptoms and time of illness onset to identify a suspect food item.

Resources
Important hepatitis A Information for Food Workers- Poster
Date Marking Fact Sheet
Food Service FAQ
Food and Drug Administration - Recalls, Withdrawals, & Safety Alerts
The Plan Review Application
Michigan Food Law, Act 92
1999 FDA Food Code
Emergency Action Plans for Food Service Establishments
Complaint Form