By Don Koivisto, director, Michigan Department of Agriculture

In almost every presentation I give I remind people the Michigan Department of Agriculture’s (MDA) top priority is ensuring the safety of the state’s food supply - from farm to fork. This is a serious responsibility in today’s global marketplace where, if we’re not vigilant, problems of every type can impact our food - whether it was produced here or across the globe.

On October 16, 2007, Governor Jennifer Granholm signed into law new, bipartisan amendments to the Michigan Food Law which directly impact the health of the consuming public. These revisions not only ensure the viability of the state’s food safety net, but also help MDA fulfill its mission to decrease the risk factors which cause deadly foodborne illnesses such as Listeria, Salmonella, and others.

Approximately 60,000 food establishments statewide fall under the regulations established by the Michigan Food Law, which range from retail and food service establishments (restaurants) to wholesale operations and processing plants.

When the original law was passed in 2000, it was the biggest overhaul of Michigan’s food safety laws in 35 years. Central to the law was the adoption of the federal Food Code as the standard for regulating retail grocery and food service establishments. For the first time in Michigan history, these revisions unified the requirements for grocery stores (inspected by MDA) and restaurants (inspected by local heath departments).

The new Michigan Food Law amendments strengthen public health protection in light of recent concerns with foodborne illness outbreaks caused by pathogens such as Norovirus and E.coli 0157. The following changes are critical to curtailing high risk practices that may result in a disease outbreak:

• Create a requirement that all food service establishments employ managers who have been certified by having passed an accredited food safety exam.
• Adopt the most up-to-date version of the federal Food Code.
• Increase the control mechanisms to halt the spread of Norovirus from ill workers.
• Provide clearer guidance on when to exclude or restrict an ill employee from work and when to allow an employee to return.
• Require food managers to demonstrate knowledge of the control of food allergens.
• Tighten restrictions on employee bare hand contact with food to prevent the spread of disease.
• Adopt federal regulations for seafood and juice processing.

In Michigan, the food service industry as well as federal, state and local government have clear roles in assuring consumers that their food and the places they eat are safe. Additionally, to ensure there is capability to respond quickly and efficiently to food emergencies such as illness outbreaks or disasters.

On a daily basis, MDA food inspectors assure the safety of the food supply and the reduction and prevention of illness by conducting inspections at processing plants and retail stores, collecting samples and testing food to detect hazards, responding to consumer complaints, enforcing food standards and labeling, removing unwholesome food from commerce, responding to recalls, food emergencies and disasters, licensing facilities, and providing food export certification.

The safety of Michigan’s food supply is paramount regardless of where it’s served; MDA has delegated authority to the state’s 45 local health departments to inspect food service establishments like restaurants, catering kitchens, and school cafeterias. MDA accredits local health department food service inspection programs and provides consultation, standardization, and training to local regulators which further ensures that all food establishments - grocery stores to restaurants - are adhering to the same strict food safety standards.

The bottom line is Michigan consumers expect that the food they purchase and eat is safe. Everyone has a role in assuring that safety - whether it’s a farmer, a restaurant manager, a food inspector, or processing plant operator. At the Michigan Department of Agriculture, we will continue to be vigilant to protect the food supply and are prepared to respond when threats to the Michigan food safety net are identified.

Read more about MDA's Food Safety activities here.

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