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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
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SERVICES PROVIDED |
- 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.
- Conduct Change of Ownership inspections.
- Investigate food safety and foodborne
illness complaints.
- Conduct enforcement hearings to ensure
compliance with the Michigan Food Law.
- Provide food safety information through
fact sheets, in-services, and ServSafe classes
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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.
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