Egg Safety Poster (pdf)
Salmonella species are the second most common cause of bacterial foodborne illness in the United States. Consumption of undercooked eggs have commonly been associated with outbreaks of Salmonella enteritidis. For further information on egg safety education select one of the above links.
Field Training for New Food Sanitarians Appendix A&B 2002
(This document is intended to be a voluntary guide to help LHD trainers provide structure to the field training component for training new Food Service Sanitation Program food sanitarians.)
Accreditation Program (MPHI Materials) (The Michigan Local Public Health Accreditation Program seeks to assure and enhance the quality of local public health in Michigan by identifying and promoting the implementation of public health standards for local public health departments, and evaluating and accrediting local health departments on their ability to meet these standards)
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