Food Services - Permanent Establishments
Opening a Permanent Food Establishment
If you are building a new building or remodeling an existing establishment or structure, you can jump right in and begin the Plan Review process. If, however, you are buying an existing establishment and plan to run it "as is", we recommend a call to the health department first. We have records on all existing food establishments under our jurisdiction, and can tell you before you buy if you would be inheriting any previously identified problems. Our sanitarians can be very helpful in pointing out potential pitfalls.Penney L. Massey, R.S.
Charlevoix Office: 231-547-7668
p.massey@nwhealth.org
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Scott Johnston
Otsego Office: 989-732-6863
s.johnston@nwhealth.org
Ron Boss
Antrim Office: 231-533-8670
r.boss@nwhealth.org
Michele Delves
Emmet Office: 231-347-4694
m.delves@nwhealth.org
Michael Jones, R.S.
District Supervisor
Charlevoix Office: 231-547-7641
m.jones@nwhealth.org
Plan Review Submittal
Submittals must include:- Plan Review Packet
- Proposed Menu
- Appropriate Fee
- A Plan to Scale
- Equipment Specification sheets (make, model, dimensions)
MDA Application and Instructions
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Standard Operating Procedure (SOP) Forms:
STFU Wastewater
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Warewashing
Time for Control
Thawing PHF
Reheating
Personal Hygiene
Hot Holding
Hand Washing
Employee Health
Date Marking
Cross Contamination
Cover Sheet
Cooking Food
Cooking Temperatures
Cold Holding
Cleaning and Sanitizing
Bare Hand Contact
Approved Sources
STFU Water Supply
Training
SOP Packet (all forms)
Tax Exempt Application
Food Safety Guidelines for Restaurants
Daily Food Safety Checklist
Food Temperature Recording Log
MDA Food Law, Food Code, and Fact Sheets
(Note: the MDA website is an excellent resource for all kinds of information and links to other sites.)Food Employee Health Related Issues
Downloads:Revised Memo re: Employee Health (2-05-09)
Form 1-A Conditional Employee Interview
Form 1-B Employee Reporting Agreement
Form 1-C Medical Referal
Food Code Paraphrased for Physician Reference
2005 Food Code Exclusions and Restrictions
(1.4 MB)Food Code 2-201 Employee Health
Links of Interest
NEW! ServSafe Class in Alpena May 13NEW! ServSafe Class in Gaylord June 6
Certified Food Manager - Find a ServSafe Class
2013 Fee Schedule - Chx, Antrim, Emmet counties
2013 Fee Schedule - Otsego county
Food Service License Application (with Certified Manager)
Food Service License Application (without Certified Manager)
Norovirus Fact Sheet
MDA Food Safety Training Classes
Online Food Safety Classes
Related Sites
Occupational Safety & Health Admin. (OSHA)Michigan Dept. of Environmental Quality (MDEQ)
Michigan Dept. of Natural Resources (MDNR)
Michigan Environmental Health Association (MEHA)
National Environmental Health Association (NEHA)
Michigan Dept. of Education (MDE)
Dept. of Consumer & Industry Services (CIS)
Food Recycling Resources
The Green Plan for the Food Service IndustryGreen Restaurant Association
National Restaurant Association
GreenBiz
Great Lakes Regional Pollution Prevention Roundtable
MDEQ Restaurant Industry Pollution Prevention and Waste Reduction
DEQ Michigan Business Pollution Prevention Partner Program
US EPA Waste Wise Program
Energy Star Program
US EPA - Food Scraps
America's Second Harvest
Fork It Over