Transcription of Temporary Food Establishment Operations Checklist
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Temporary Food Establishment Operations Checklist
Document is for educational purposes only and should not be considered a replacement to reading the food Codeand michigan food Law of 2000, copies of which are available at This document is a modifiedversion of a Checklist prepared by the food and Drug Administration and the Conference for food Protection. It isintended to be a guide for the Temporary food service industry, the michigan Department of Agriculture, and michigan slocal health departments. The Checklist is also useful for special transitory food units (STFUs) that operate similar totemporary food Temporary food Establishment means a food Establishment which operates at a fixed location for atemporary period not to exceed 14 consecutive In Charge:The permit holder shall be the person in charge or shall designate a person in charge, and ensurethat a person in charge is present at the Temporary
Michigan Department of Agriculture • Food and Dairy Division Employee Heatlh: The person in charge must exclude employees who have the following conditions:
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