Hi, I'm Karla Horne, a Food Inspector for the Michigan Department of Agriculture.
Let's take a look at some of the things
that are required
to be a successful food operator
in the State of Michigan.
The most common question posed to food inspectors 
by new business owners is:
I'm going to open a food business, what kind of building and equipment do I need to have?
The requirements for your specific
business are found in the Food Law, the
Food Code, and the good manufacturing
practices rule in the federal
regulations.
The type of business that you operate
will determine the requirements for your
facility
in this video we will give a general
overview of the basic physical
requirements for a food establishment
contact your area food inspector to obtain
specific requirements.
The most basic requirement for food
establishment is that the building must
be in good physical repair and suitable
for the safe production of food.
There should not be openings in the roof,
walls, or foundation that will allow the
weather or pests to enter.
Also the building must be of suitable
size to facilitate the operation of your
business.
Is the building that you intend to
operated zoned for your intended use?
Contact your local zoning officials to avoid
unwelcome surprises.
Another often overlooked area is the
water supply and wastewater disposal.
The Michigan Food Law requires food establishments
to have approved water supplies and
wastewater disposal facilities.
MDA food inspectors will be asking
you to provide evidence that these
facilities are approved.
Is the building serviced by a municipal
water supply? Or is water provided by
a private well?
Wells must meet construction, isolation,
and testing requirements
and be approved for use by the local health department.
Wastewater must be disposed in the municipal system or a properly designed and
constructed onsite system.
This is another area where our partners
at your local health department must be
contacted for planning,
and approval, of the facility.
Floors in your food establishment must
be smooth and easily cleanable. Acceptable
materials for floor construction include
sealed cement and commercial grade vinyl
tile or equivalent surface.
Note that carpeting is NOT allowed in
food processing,
preparation,
or storage areas.
Walls and ceilings must also be smooth.
easily cleanable and non-absorbent. In
food processing areas acceptable
materials include fiberglass wall panels,
ceramic tile,
commercial grade formica,
and vinyl coated ceiling tiles or
equivalent materials.
In other areas high gloss, cleanable paint is acceptable.
Lights in areas where food is exposed,
as well as food display cases must have
safety-type bulbs installed, or be otherwise
shielded from breakage
and the potential to contaminat foods.
This includes all food preparation areas,
coolers and freezers where food is stored,
food display cases. and in equipment washing areas.
Your local mechanical inspector is responsible for the rules and regulations governing mechanical ventalation for cooking equipment.
Mechanical ventalation is required for equipment that generates smoke, .
or grease-laden vapors,
heat or fumes.
This includes: ovens, fryers, ranges,
broasters,
some dishwashing equipment,
and other equipment determined by the
mechanical inspector to require
mechanical ventalation.
These requirements are found in the State Mechanical Code.
Contact your local mechanical inspector
for the requirements, permits, and approvals.
The Food Law requires ventalation equipment be in compliance
with applicable state law.
Note that your food inspector must see the
final approval has been granted by the
mechanical inspector
before a food establishment license may be issued.
All preparation and processing tables must be smooth,
easily cleanable
corrosion resistant and durable for the intended use.
They must be free of breaks, open seams, cracks,
chips, or other similar defects.
Acceptable materials include stainless steel,
plastic  laminant,
or equivalent material.
Also note that wooden tables are NOT acceptable for food use
with the exception of
bakery products.
Handwashing facilities must be provided
in, or adjacent to, toilet rooms and
conveniently located to food handling
areas, and food equipment and utensil
washing areas.
A sink is NOT considered to be conveniently located
if one has to open the door or walk more
than twenty five feet to reach it.
Each hand washing sink must be supplied
with hot and cold running water
and be equipped with hand cleanser and
disposable paper towels for drying hands.
The handwashing sinks must also be properly
connected to the wastewater disposal
system.
Note that these sinks are to be used for
handwashing purposes only.
No other use is allowed.
Any time we're working in a food processing area or a food prep area, we're going
to have dirty dishes, pots and pans and we have to have an appropriate location in order to wash those dishes.
Food equipment and utensil washing facilities, such as a three compartment equipment washing sink must be provided.
Equipment and utensils must be washed,
then rinsed in clean water, then sanitized
with an approved sanitizer.
The equipment washing sinks must have bays that are large enough to immerse
the largest equipment for washing,
and must have drain boards for stacking soiled equipment, as  well as for air-dried in
clean equipment.
The equipment washing sink and must be supplied with hot and cold running water
and be properly connected to the wastewater disposal system.
The last type of sink required for food
establishments is a mop sink.
A mop sink is required for filling and dumping mop buckets and for rinsing out soiled
mops.
All food establishments are required to have a toilet facilities for the
employees to use.
Please note that public toilet facilities may be required by local
zoning and building codes.
Toilet facilities must be fully enclosed, be power vented to the to the outside air,
have a self closing door,
and must have a proper hand washing sink located either inside the restroom or
immediately outside the door.
Food, food packaging, utensils
and employee work clothing may NOT be stored in the restroom.
Michigan Department of Agriculture
receives many enquiries asking about
home-based food businesses.
Food that is to be offered for sale must not be prepared in the home kitchen.
It is possible license a separate kitchen for food production
that is located at a residence.
Check with your zoning officials as part of the planning process
Remember that all new construction or
remodeling projects for commercial
businesses are required to be completed
by a licensed contractor.
The necessary permits,
such as building permits, plumbing
permits, electrical permits,
and mechanical brunettes
must be obtained before starting any work.
Some of the best advice that we can offer you is this:
if you are contemplating building a new
food establishment,
or remodeling an existing food
establishment,
contact your area food inspector BEFORE you
undertake any work.
They're available to assist you by
meeting with you to discuss your plans,
looking over blueprints or drawings,
or conducting a site visit to
determine if your plans are in
compliance with requirements.
Remember: it's much easier and cheaper to plan
properly in advance than to make costly
changes later.
Remember to ensure that you have planned
for the following aspects of your food
business:
plan ahead,
water supply,
sewage disposal,
zoning considerations,
local building and construction codes.
Is the building suitable for the
operation and in good repair?
Easily cleanable floors, walls, and
ceilings;
proper lighting,
properly constructed food equipment,
adequate handwashing facilities,
adequate equipment and utensil washing sinks,
adequate toilet facilities,
and remember to plan ahead and discuss
your plans with the inspector to ensure
you have all of your bases covered.
