Wholesale Manufactured Foods New Business Guide
Physical Facilities Requirements

Your new or remodeled food business must meet certain facility, equipment, and sanitary requirements in order to become a licensed food establishment. Wholesale food operations shall not be conducted in a private residential living space.   

Building Requirements

• Floors must be smooth, easily cleanable, and non-absorbent. Carpeting is not allowed in food processing or storage areas.  
• Walls and ceilings, and processing tables must be smooth, easily cleanable, and non-absorbent.  
• All lights in areas where (1) food is processed, packaged or stored and (2) equipment and utensils are cleaned must be shielded or have shatter-resistant bulbs.  
• Ventilation for cooking equipment and equipment that produces steam or debris (ovens, fryers, stoves, roasters, etc.) must be adequate to prevent buildup or condensation within the building. Documented approval must be obtained from the mechanical inspector.  
• The firm must have an effective method for performing sanitation operations for all equipment and utensils. Some examples include a 3-compartment warewashing sink, a commercial-grade dishwashing machine, or equivalent equipment. If using a 3-compartment warewashing sink, the sink basins must be adequate in size to fully immerse the largest piece of food processing equipment when washing and sanitizing.  
• A separate handwashing sink, dedicated to handwashing only, is required in food processing, warewashing, and food packaging areas. All sinks must have hot and cold running water. Handwashing sinks must have soap and disposable paper towels (or other appropriate hand-drying provisions). 
• Toilet facilities must be fully enclosed with a self-closing door. Toilet facilities must be equipped with a handwashing sink, hot and cold running water, soap, and disposable paper towels (or other appropriate hand-drying provisions).  
• All freezers and cold holding units are required to have accurate, working temperature-indicating devices. For specific requirements about facilities solely engaged in the storage of unexposed packaged food that require time/temperature control, see 21 CFR 117.206. 

It is the business owner's responsibility to meet all local and state building code requirements, including zoning, electrical, plumbing, and mechanical. 

Sanitary Facility Requirements

• If the facility is serviced by a municipal water and sewer department, ensure all local requirements are met for business operation.  
• If the facility is serviced by an onsite well and/or wastewater disposal system, an additional review and approval is required.  
  • The approval of an onsite well must be obtained from the Local Health Department, in addition to acceptable water test results. 
  • The approval of an onsite wastewater disposal system must be obtained from the Local Health Department and EGLE. 
  • Both approvals are required before licensure.  
• The well/septic evaluation form, to be completed by the Local Health Department and EGLE, is provided by your area MDARD manufactured food inspector and will include information for appropriate agency review.