Western UP Health Department

Leading The Community Toward Better Health

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Eggs Can Carry Salmonella Food Safety Concept Concept with Brown Egg and Yellow Note.

According to the CDC, 1 in 6 Americans become ill, 128,000 are hospitalized, and 3,000 die from food-borne illnesses each year. Ensuring safe storage, preparation and handling of food items at public food service establishments is a key role of our sanitarians. Through food service licensing and routine inspections, the environmental health division works to protect human health.

The health department licenses a variety of food service establishments, including:

Fixed – A fixed establishment is a facility that is a permanent location. This is an operation where food or drink is prepared for direct consumption through service on the premises or elsewhere, and any other eating or drinking establishment or operation where food is served or provided for the public.

Temporary – A temporary food service establishment means a food service establishment, which operates at a fixed location for a temporary period of time not to exceed 2 weeks.

Mobile – A mobile food service establishment means a food service establishment operating from a vehicle, trailer, or watercraft which is not fully equipped for full food service and, therefore, must return to a licensed commissary at least once every 24 hours for servicing and maintenance.

STFU – A special transitory food unit (STFU) is a temporary food establishment licensed to operate throughout the state without the 14-day limits or a mobile food establishment that is not required to return to a commissary.

Resources related to food establishment licensing:

WUPHD Food Program Fee Schedule

Michigan Food Code

Michigan Modified Food Code 2009