Wild Foraged Mushroom Information
- Wild Foraged Mushroom Information
Michigan Wild-foraged Mushroom Certification Requirements
Wild mushrooms, like morels and chanterelles, help define the forests of Michigan and provide potential income streams for foragers, farmers, restaurateurs and food entrepreneurs. But improperly identified, these foods can also pose serious health risks.
Food Industry Related Resources
- Animals in Food Establishments
- CIFOR Industry Guidelines
The CIFOR Industry Guidelines were developed as voluntary guidance for owners, operators, and managers of retail food establishments ("Industry") to help outline, clarify, and explain Industry's recommended role in a foodborne illness outbreak investigation. The CIFOR Industry Guidelines also describe key information to assist Industry in understanding what to expect when first notified of potential illnesses and provides tools to help guide Industry through the process.
- DNR Wild Game Processor Permit Requirements
- Date Marking Guide for Grocery Store Delis This guide is intended to give practical information on how grocery store operators and deli managers can comply with Food Code date marking requirements that apply to many ready-to-eat, potentially hazardous foods.
- Emergency Action Plans for Retail Food Establishments
Practical guidance for retail grocery and food service establishments to plan and respond to emergencies that create the potential for an imminent health hazard.
- Emergency Model Press Releases for Local Health Departments
The following model press releases may be used by local health departments for communicating with the food industry during emergency situations.
- Federal Meat and Poultry Inspection in Michigan
Information for meat processors and regulators about federal meat and poultry inspection in Michigan.
- Food Manufacturing Industry Best Practices for Controlling Listeria
- Food Manufacturing Industry Best Practices for Controlling Salmonella
- Food Product Recalls Guidance For Industry This document is not intended to be an all-inclusive recall guide, however, the Michigan Department of Agriculture & Rural Development is providing helpful information that industry can incorporate into their food recall plans.
- Foodborne Illness Risk Reduction
These documents contain information that can assist food establishment managers and food safety regulators in the area of foodborne illness risk reduction.
- Good Manufacturing Practices (GMPs) and Food Safety Certification for Michigan Apple Cider Producers
This document has been developed to define Good Manufacturing Practices (GMPs) within the state of Michigan for the purpose of manufacturing both fresh and treated apple cider that is safe and of the highest quality.
- Hygienic Zoning in Processing Facilities
- Interactive Inspection Guidelines
The following guidelines may be used to assist regulators when conducting risk based inspections. An improved risk control plan form can be found in the risk control plan guidance document.
- Kombucha Tea Brewing (Journal of Environmental Science, Nov. '13)
Kombucha brewing under the Food and Drug Administration Model Food Code: Risk Analysis and Processing Guidance (Journal of Environmental Science, November 2013)
- Meat Processing Regulations and Resources
- Michigan Catch & Cook Guidance Document
- Plan Review Resources
Information providing forms, applications, manuals, worksheets and plan review requirements for regulators.
- Retail Sushi Program
- Shellfish Sanitation Program
On December 4, 2008 Michigan received federal approval from the Food and Drug Administration to be a regulatory auditor for Michigan shellfish processors and shippers.
- Specialized Retail Meat Processing in Michigan
Information for meat processors and regulators about specialized meat processing in Michigan.
- Understanding the Environmental Monitoring Zone Concept
- Used Equipment Guidance for Michigan's Food and Agriculture Industry