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 regulations/guidance to accomplish this task.

Contact Information:
Ruth Taylor
(810) 987 – 5306
rtaylor@hd.stclaircounty.org

Routine inspections are conducted at licensed food service facilities; issues such as personal hygiene, food safety, food handling procedures, sanitation, and condition of facility are reviewed during the inspection. Food Service Inspection Reports are available for review at the Health Department with a Freedom of Information Request.

The Environmental Health Division’s "Food Program" is a descendent one of the oldest components of the nation's public health system. The goal of this program is to protect the public from foodborne illness and assure compliance to food safety standards at licensed food facilities. Three primary methods are utilized to realize this goal is Prevention, Routine Inspection, and Detection.

Prevention: Food Safety training and information is offered by this program a variety of ways; such as, in-service training for employees or staff, consultations, fact sheets and other printed materials, and topic specific presentations for groups. The nationally recognized National Restaurant Association's "ServSafe" food safety training course is offered here at the Health Department annually. In addition, "Change of Ownership", "Opening or Re-Opening", and "Plan Review" are inspection processes (new or remodeled facilities) designed to help identify potential problems that may adversely impact the health or safety of staff and patrons.

Routine Compliance Inspection: Over 500 licensed facilities and vending locations are inspected semi-annually. Types of facilities include bars, fraternal and catering halls, schools, food/drink vending machines, all types of fast food, family style and fine restaurants, temporary concessions, mobile food carts, and reoccurring seasonal events such as carnivals and festivals. The components of an inspection review include food handling, employee hygiene, sanitation, and building maintenance. Non-compliance issues are addressed. Enforcement action is taken as necessary to minimize and/or eliminate the threat to public health. Inspections and related reports are standardized in all the counties of Michigan.

Detection: Environmental Sanitarians monitor incoming calls of concern, complaint, or illness for the possibility of correlation. Identification of "clusters" of related events by time, place, persons, unusual symptoms, or food product may suggest an "outbreak". Suspect outbreaks are investigated through interview of staff and customers, inspection, lab testing (if samples are available), and past pertinent facility history. Standardized forms are used for this investigative process and findings are documented and forwarded to the appropriate jurisdictional agencies. Any "imminent health threats" identified during this process are immediately addressed.