Whether you are a food establishment operator, a consumer, or a regulator, you will find the following information useful in gaining an understanding of some of the requirements found in Michigan’s food laws. The Food Code and certain CFR’s are adopted into Michigan’s law by reference.

Michigan Food Law of 2000 (legislative website)
Michigan Food Law of 2000 (printable)

2005 Food Code (FDA website)
2005 Food Code (printable)

CFRs (Code of Federal Regulations)

Smoked Fish Regulation

Many of these documents are meant to be concise and reading them should not be considered a substitute for studying the Food Law or Food Code.  Keep checking this site as additional fact sheets, guides and other training information are added.

Fact Sheets

• Key changes in the Food Law and Food Code, 2007
• Food Safety Manager Knowledge, "Person in Charge"
• Gloves
• Latex Glove Allergies and the Food Industry
• Cleaning and Sanitizing
• HACCP in Retail Establishments

Other Documents

• Cooking for Crowds
  
  
• FDA
  - Equipment Spec Sheet
  - Food Spec Sheet
  - Thermometer Use and Calibration
  - Raw Milk Fact Sheet
  
  
• Food Temperature Monitoring Forms
  
  
• Good Manufacturing Practices (GMPs) for Michigan Apple Cider 
  
  
• Processing / Packaging in Food Service Establishments - Jun '05

Code of Federal Regulations
(as cited in the new Food Law)

The new Food Law of 2000 adopts several federal regulations for specific food processes. To review those, select from the links below.