Food Law & Food Code
Modified 2009 Michigan Food Code/Law: The complete food code, effective 2012
Changes in Terminology 2005 – 2009: Key terminology changes from the 2005 food code/law to the updated 2009 food code/law. Created by the Michigan Department of Agriculture
Key Changes to the Michigan Food Law – 2012: A reference sheet created by the Michigan Department of Agriculture highlighting the major changes in food law in simple language
FAQs for the 2012 Food Code/Law update: Frequently asked questions regarding the updated food code/law highlighting eggs, farmers markets, and mobile units. Created by the Michigan Department of Agriculture
Food Code/Law Updates Training Summary 2012: An excellent presentation on the changes to the food code/law in a short PDF. Created by the Michigan Department of Agriculture
Guidance for food processing/ packaging in Michigan food service establishments: Created by the Michigan Department of Agriculture
Food Code – Food Law Q & A: Questions and Answers regarding ready-to-eat Food/Date Marking, Bare Hand Contact with Read-to-eat foods, Licensing, and Follow-up Evaluations. Created by the Michigan Department of Agriculture
Updates for Farmers Markets: Two quick reference sheets outlining several frequently asked questions regarding food safety at Farmers Markets. Created by the Michigan Department of Agriculture:
Manager Certification Variances: Several statewide variances regarding manager certification requirements. Created by the Michigan Department of Agriculture
Michigan Cottage Food FAQ: Questions and Answers including “Why has the definition of bed and breakfast been changed?” and “Why has the term ‘inspection’ been changed to ‘evaluation’?” Created by the Michigan Department of Agriculture
Consumer Advisory: One page, easily printed guide for the correct way to post advisories regarding raw or undercooked animal-based foods offered on a menu. Created by the Michigan Department of Agriculture
Time as a Public Health Control: Guidelines for how to create a procedure for using time as a public health control (how much time to keep hot foods hot and cold foods cold), created by the Michigan Department of Agriculture
