Food Service - Permanent Establishments

For information about available ServSafe classes, click here.

Opening a New 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.

Sanitarian sitting at desk reviewing plans Brandon Morrill, MPA, REHS
Charlevoix Office: 231-547-7668

Scott Johnston, REHS
Otsego Office: 989-732-6863

Jeremy Fruk
Antrim Office: 231-533-8670

Michele Mapes, CP-FS
Emmet Office: 231-347-4694

Michael Jones, RS
District Supervisor
Charlevoix Office: 231-547-7641

Plan Review

Submittals must include:
› Plan Review Packet
› Proposed Menu
› Appropriate Fee
› A Plan to Scale
› Equipment Specification sheets (make, model, dimensions)

Restaurant kitchen Plan Review Materials:
Plan Review Submittal Procedure
Instruction Sheet
Plan Review Packet
MDA Plan Review Manual

Standard Operating Procedure (SOP) Forms:
SOP Packet Cover Sheet
SOP Staff Training
SOP Personal Hygiene
SOP Handwashing
SOP Employee Health
SOP Purchasing Food from Approved Sources
SOP Cleaning and Sanitizing
SOP Cross Contamination Prevention
SOP Bare Hand Contact
SOP Thawing Potentially Hazardous Foods
SOP Cold Holding
SOP Cooling Potentially Hazardous Food
SOP Cooking Potentially Hazardous Food
SOP Hot Holding
SOP Reheating Potentially Hazardous Foods
SOP Time Only as a Method to Control Bacteria
SOP Date Marking
SOP Warewashing

STFU Plan Review

STFU Plan Review Packet

STFU Standard Operating Procedure (SOP) Forms:
SOP STFU Wastewater Disposal
SOP STFU Water Supply

SOP Packet