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Evaluation of a Food Establishment
- TFE - Temporary Food Establishment License Application
- Guidelines for Providing Safe Food Samples at Farmers Markets
- Fair Inspection Guidance Memo
Guidance
- Continental Breakfast Guidelines
- Continental Breakfast Memo
- Buying Local - Approved Food Sources for Food Establishments
- HACCP in Retail Establishments
- Good Manufacturing Practices (GMPs) for Michigan Apple Cider
Doing a Risk Based Inspection
- Risk-Based Inspection Memo
- Model Enforcement Procedure
- Risk-Based Inspection Schedule
- Guidance: Using a Risk Based Evaluation Schedule
- Guidelines - Interactive Inspections
- Personal Hygiene - Interactive Inspections
- Proper Holding - Interactive Inspections
- Potential Plumbing Violations
STFU / Mobile / and Temporary Food Licenses
- STFU - Notification of Intent to Serve (Fillable PDF) (Doc)
- STFU - Predominance Memo
- Mobile Commissary Agreement Form (Fillable)
- TFE - Guidance: Applying for a License and Safely Operating a Temporary Food Establishment
- TFE - Temporary Food Establishment Quick Reference Checklist
- TFE - Temporary Food Establishment Risk-based Inspection Guide
- Food Safety Manager Knowledge, "Person in Charge"
Under the Michigan Food Law of 2000, retail food establishments are required to have a person in charge during all hours of operation.