This is a question frequently asked via our MDA Information email address, mda-info@michigan.gov.  Below you will find the reply commonly given by the MDA's Food & Dairy Inspection Program Manager, Byron Beerbower.  Additional information on starting a food business may be found on the MDA site:

• A home based business will require a significant remodel of your home to accommodate the rules as outlined in the Michigan Food Law and the 2005 Model Food Code it adopts. 
  
  
• A separate kitchen with dedicated utensils is required. This includes, but is not limited to, hand sinks, utensil sinks, food prep sinks, ventilation for ranges/ovens/fryers etc., refrigerators, storage for both utensils and supplies.  This equipment must be installed by licensed contractors, as it's intended for commercial use.
  
  
• Another issue that will need to be addressed is the water supply, specifically whether it is acceptable or not.  Also there's the  septic system.  Written documentation from your local health agency assuring that these utilities meet state minimum guidelines  is required.
  
  
• Zoning: many communities do not allow for home businesses, or severely limit them if they do allow them. We would suggest that you need a determination in writing from your local zoning authority prior to any remodeling taking place; don't spend any money until you have a written approval for your plans.
  
  
• A business plan, including a marketing program is essential to your home business' success. With such a plan you can determine your estimated costs, your estimated profit, and your return on investment, prior to spending a significant amount of money on a remodel of your home. Past experience indicates that most businesses fail because they have not looked at how, where and to whom they are going to sell their product. Alternatively, new home businesses often grossly underestimate the cost of the product, forgetting all of the associated costs such as energy, taxes, remodeling, packaging, marketing, sales, labor, shipping, and a hundred other things that a good marketing plan/business plan will help you outline prior to spending money on remodeling.
  
  
• Once you have the zoning/water/septic issues resolved, then it's recommended that you develop a blueprint of your proposed working area and meet with your MDA regional plan review specialist to discuss it. The regional offices are your point of contact for plan review, label review, inspection and licensing. Click here to find the MDA Regional office nearest you.

If you have any questions that can not be answered by your regional office please feel free to contact Byron.

Byron S. Beerbower
Inspection Program Coordinator
Michigan Department of Agriculture
Food and Dairy Division
Constitution Hall
P.O. Box 30017
Lansing, MI 48909
Phone: 517-241-0934
Fax: 517-373-3333
Email: beerbowerb@Michigan.gov