REV 1/2019
To be completed by the operator and submitted to the local health department
or the Michigan Department of Agriculture and Rural Development,
(whichever will be conducting the plan review).
Fixed Food Establishment
Plan Review Worksheet
Establishment Name: __________________________________
Address: __________________________________________
City, State, Zip: ______________________________________
Michigan
Department
of Agriculture
and Rural
Development
Food & Dairy Division
Michigan Department of Agriculture
and Rural Development
P.O. Box 30017
Lansing, MI 48909
(800) 292-3939
2
Food Manager Knowledge
Under the Food Law of 2000, as amended, food establishments are REQUIRED to have a
person in charge (PIC) during all hours of operation and at least one active managerial employee that
has complet
ed and obtained a Certified Food Manager (CFM) certificate under a program accredited
by American National Standards Institute (ANSI). A list of ANSI accredited programs can be found at:
https://www.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-
manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
A designated person in charge shall demonstrate knowledge of foodborne disease prevention,
application of food safety, (HACCP) principles, and the requirements of the Food Code.
Please ch
eck all that apply:
Certified Food Manager's (CFM) Certificate submitted:
Employee currently in or signed up for CFM class:
☐ YES
☐ YES
☐ NO
☐ NO
If yes
, submit invoice for class.
Menu
It is REQUIRED to provide a full menu including all beverages or minimally a list of foods offered.
The menu does not have to be the final print version; this will be requested later. It is suggested that
a “proof” copy of the menu be submitted for approval prior to final printing. Additionally, it should be
noted if the establishment will host guest chefs or “popup” restaurants that may serve food items not
listed on the menu.
The customer must be informed by means of a consumer advisory that a menu item contains raw or
undercooked foods of animal origin. A guidance document on providing a consumer advisory can be
found at:
Menu submitted: ☐ YES ☐ NO
Will establishment host guest chefs or “popup” restaurants: ☐ YES ☐ NO
Menu items contain raw or undercooked animal-based foods: ☐ YES ☐ NO
If YES, the menu contains a consumer advisory: ☐ YES ☐ NO
Pages 9-23 ask structural and equipment questions that the operator may wish to
have the contractor or architect assist in completing.
Refer to the Fixed Food Establishment Plan Review Manual for technical assistance in
completing this worksheet. This manual is available from your reviewing agency or by
visiting; https://www.michigan.gov/mdard/food-dairy/regulators/planreview
It is important to complete this document in its entirety. Sections that are left blank may
cause delays in the plan review of your food establishment. If a section is not pertinent to
your operations, writing in NA for not applicable in that section would suffice.
Consumer Advisory Guidance Document
3
SOP’s and HACCP
It is REQUIRED to provide a full set of Standard Operating Procedures (SOP’s). A SOP manual can
be accessed at: https://www.michigan.gov/mdard/food-dairy/regulators/planreview SOPs should be specific
to your menu, food processes, and equipment.
S
tandard Operating Procedures (SOP’s) submitted: ☐ YES ☐ NO
H
azard Analysis and Critical Control Points (HACCP) pla
n is a written document that outlines the
formal procedure for specialized food processes such as smoking food for preservation, curing,
reduced oxygen packaging, fermentation, and/or packaging raw unpasteurized juice (FDA Food Code
3-404.11, 3-502.11, 3-502.12, 3-801.11). Products produced for wholesale under the Code of
Federal Regulations, may also require specific HACCP plans under these regulations. Please
c
onsult your regulatory agency if you plan to wholesale products (i.e. sell to another retail or foo
d
s
ervice operation).
Fac
ility performing a specialized food process: ☐ YES ☐ NO
If YES, HACCP plan submitted: ☐ YES ☐ NO
Facility making products to wholesale: ☐ YES ☐ NO
**Submission of a HACCP plan, during the plan review process, does not me
an the submitted
HACCP plan is automatically approved. Further review of your submitted HACCP plan by the
regulatory authority will be conducted and communicated with you.
4
Food Preparation Review
(See Fixed Food Establishment Plan Review Manual Parts 1 and 3)
1. H
ow will time/temperature control for safety (TCS) food be thawed? List food items that apply.
Thawing Method
Food less than 1” thick
Food more than 1” thick
Refrigeration
Running water (less than 70ºF)
Microwave as part of cooking
process
Cook from frozen
Other (please describe):
2. C
ooking and reheating TCS foods: List all cooking or reheating equipment and mark a
ll
app
licable boxes for the listed equipment.
Equipment Name
Reheating
New
Used
NSF Certified or
Equivalent
5
3. Hot and cold holding of TCS food: List all hot or cold holding equipment and mark all applicable
boxes for listed equipment.
Equipment Name
Hot
Hold
Cold
Hold
New
Used
NSF Certified or
Equivalent
4. Will ice be used as a refrigerant for TCS food? ☐ YES ☐ NO
If YES, list the types of foods involved. Ensure this process is described within your standard
operating procedures.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
5. Will time as a public health control be used instead of hot or cold holding? ☐ YES ☐ NO
If YES, list the types of foods involved. As a reminder, a standard operating procedure must
be submitted for this process.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
6
6. Cooling TCS food: List foods that will be cooled using each of the following methods. Hot TCS
foods must be cooled from 135ºF to 70ºF in 2 hours or less and within a total of 6 hours from
135ºF to 41ºF or less. If prepared from room temperature or pre-chilled ingredients (i.e. tuna
salad) then the foods must be cooled from 70ºF to 41ºF within 4 hours.
Cooling Method
Food Items
Shallow pans
under refrigeration
Ice bath
Volume Reduction
(e.g. quartering a large roast)
Rapid chill equipment
(e.g., blast chillers)
Ice paddles
Other (describe method as
well as listing foods)
7. Bare hand contact: How will employees avoid bare hand contact with ready-to-eat foods?
Check all that apply.
☐ Disposable Gloves ☐ Deli Tissue
☐ Suitable Utensils ☐ Other: Describe: ______________________________________
___________________________________________________
8. Will produce be cleaned on-site? ☐ YES ☐ NO
If YES, describe which sink(s) will be used for food preparation:
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
7
9. D
ate marking: When TCS food is ready-to-eat and will be kept under refrigeration for more tha
n
24 h
ours after preparation/opening, a date marking system must be utilized. Note: The day of
preparation counts as Day 1.
W
ill the establishment have food items that must be date marked? ☐ YES ☐ NO
If YES, list the foods or types of foods involved. Ensure a standard operating procedure is
submitted for this process.
________________________________________________________________________________
____
____________________________________________________________________________
________________________________________________________________________________
____
____________________________________________________________________________
10. C
atering/off-Site/satellite: This section is intended for food that will be served by establishment
employees off-site from the planned establishment. This section does not pertain to th
e
delivery of pre-ordered food to a customer (e.g. delivering a pizza).
C
omplete section A through F, if establishment employees will be serving food off-site at
other locations.
A. List of menu items to be served off-site:
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
B. Maximum number of meals per day t
aken to or prepared at off-site location:
____
____________________________________________________________________________
C. H
ow will hot food be held at proper temperature during transportation and at the off-site
location?
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
________________________________________________________________________________
D. H
ow will cold food be held at proper temperature during transportation and at the off-site
location?
________________________________________________________________________________
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
8
E. What type of vehicle(s) will be used to transport food?
________________________________________________________________________________
________________________________________________________________________________
F. What types of food shields or food protection devices will be used at the off-site location?
(See plan review manual Part 4)
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
***Food that is prepared of
f-site from the planned establishment, would not be covered under the
planned establishment’s food license and additional food licensure may be needed for this off-site
food preparation. Consult with your regulatory agency regarding possible additional food licensing.
9
Sinks & Warewashing Facilities
(See Fixed Food Establishment Plan Review Manual Part 8)
11. D
ishwashing methods, mark all that apply. ☐ Dishmachine ☐ 3-Compartment Sink(s)
Dishwashing Sinks
Length (inches)
Width (inches)
Depth (inches)
1
st
3-compartment sink, size
of compartments (basins)
2
nd
3-compartment sink, size
of compartments (basins)
3
rd
3-compartment sink, size
of compartments (basins)
A. T
he 3-compartment sink must accommodate immersion of the largest item needin
g
c
leaning. What is the largest item that will have to be washed in a sink and its siz
e?
P
lease list all dimensions (length, width, and depth or height and diameter for a round
item).
________________________________________________________________________________
____
____________________________________________________________________________
B. Li
st the location of all garbage disposals (Disposals cannot be in a food preparation sin
k
or
the basin of a warewashing sink.)
________________________________________________________________________________
____
____________________________________________________________________________
C. I
f a dishmachine/glasswasher will be utilized, list the make and model number of unit
and
how
the unit will sanitize (e.g. chemical or high temperature).
Dishmachine/Glasswasher
Make
Model #
Sanitizing Method
1
st
Unit
2
nd
Unit
3
rd
Unit
12. W
hat type of mop (service) sink will be provided (e.g. curbed floor drain, mop sink on legs,
etc.)? Ensure location of this sink is indicated on the equipment plan.
_______________________________________________________________________________
____
___________________________________________________________________________
____
___________________________________________________________________________
____
___________________________________________________________________________
10
General
(See Fixed Food Establishment Plan Review Manual Part 16)
13. Will employee dressing rooms be provided? ☐ YES ☐ NO
If NO, describe how and where personal belonging will be stored.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
14. Will laundry be done on-site? ☐ YES ☐ NO
If YES, mark which of the following will be used on-site. ☐ Washer ☐ Dryer
Describe what will be laundered on-site.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
11
Room Finish Schedule
(See Fixed Food Establishment Plan Review Manual Part 10)
Describe the floor, coving, wall, and ceiling materials that will be used in each of the listed areas. See
plan review manual Part 10 for a list of possible materials.
Area
Floor
Coving*
Wall
Ceiling
15. Preparation
16. Cooking
17. Dishwashing
18. Dry Storage
19. Bar
20. Dining
21. Public and/or
Employee
Restrooms
22. Dressing
Room
23. Walk-in Cooler
24. Walk-in
Freezer
25. Garbage
Room
26. Janitor
Closet/Mop
Sink Room
27.
28.
*List the material that will be used to provide a smooth, rounded and cleanable surface where the
floor and wall joins. Note: Please explain abbreviations.
12
Water Supply
(See Fixed Food Establishment Plan Review Manual Part 5)
29. Mark the water supply type: ☐ Municipal ☐ Existing Well ☐ New Well
30. If using a well, is the local health department in the process of approving? ☐ YES ☐ NO*
Sewage Disposal
(See Fixed Food Establishment Plan Review Manual Part 5)
31. Mark the sewage disposal type: ☐ Municipal ☐ Existing Septic ☐ New Septic
Field Field
32. If using an on-site septic system, is the local health department or Michigan
Department of Environmental Quality in the process of approving? ☐ YES ☐ NO*
*It is required that you contact your local health department to begin the approval process.
Insect and Rodent Control
(See Fixed Food Establishment Plan Review Manual Part 13)
33. Will outside doors be self-closing? ☐ YES ☐ NO
34. Will the facility have a drive-thru or walk-up window? ☐ YES ☐ NO
If YES, describe the method of pest entrance prevention (e.g. self-closing unit, air curtains,
other effective means, etc.)
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
35. Will openings around pipes, electrical conduits,
chases, and other wall perforations be sealed? ☐ YES ☐ NO
13
Solid Waste/Refuse Storage
(
See Fixed Food Establishment Plan Review Manual Part 17)
36. Outside Solid Waste/Refuse Storage
A. W
hat type of storage will be used
?
☐ Compactor* ☐ Dumpster* ☐ Cans
B. Describe the type of surface that will be under the container.
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
C. W
hat is the anticipated minimum pick-up frequency?
________________________________________________________________________________
____
____________________________________________________________________________
D. Describe how solid waste/refuse will be transported from the interior of the establishment
to the outside waste/refuse storage area.
________________________________________________________________________________
____
____________________________________________________________________________
________________________________________________________________________________
*
Remember to show details on site plan, including unit location and slope of surface under the unit.
37. I
nside Storage
A. Describe any inside solid waste storage (garbage, boxes, etc.) or solid waste container
cleaning area (e.g. garbage can cleaning area).
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
B. W
ill any compactors, garbage rooms, garbag
e
t
ransport carts, or dumpsters be located inside? ☐ YES ☐ NO
I
f YES, make sure to show location on site plan
C. D
escribe the location where damaged merchandise or unacceptable products to
be
r
eturned will be stored.
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
14
D. D
escribe how and where waste grease from equipment such as fryers will be handle
d
and s
tored.
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
E. D
escribe how and where redeemables/returnables/recyclables will be stored.
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
________________________________________________________________________________
____
____________________________________________________________________________
F. Mark the types of materials that will be recyc
led.
☐ Glass ☐ Metal ☐Paper ☐ Cardboard ☐ Plastic
15
Plumbing Cross-Connections
(
See Fixed Food Establishment Plan Review Manual Part 12)
The following technical information is needed on the proposed plumbing. This section is best completed by a
qualified plumber, architect or engineer. Be sure to include all devices, equipment and fixtures that have cross-
connection protection. Remember to complete both the water supply and sewage disposal sections (e.g., a
dishwasher may have an AVB on the water supply and an air-gapped drain). Mark appropriate boxes.
Backflow Prevention Device Abbreviations
AVB=atmospheric vacuum breaker PVB=pressure vacuum breaker
RPZ=reduced pressure principle backflow preventer DC w/AV= Double check valve with an atmospheric vent
Fixture
Sewage Disposal
Water Supply
Air
Gap
Air
Break
Direct
Connect
AVB
PVB
RPZ
Hose
Bibb
DC
w/AV
Air
Gap
38. Dishwasher
39. Glasswasher
40. Garbage grinder
41. Ice machine
42. Ice storage bin
43. Mop sink
44. 3-compartment sink
45. Culinary (food preparation)
Sink
46. Other sinks, except
handsinks, (1 or 2
compartments)
47. Steam tables/Bain-marie
48. Dipper wells
49. Hose connections
50. Refrigeration condensate
drain lines
51. Beverage dispenser with
carbonator
52. Water softener drain
53. Walk-in floor drain
54. Wok range
55. Chemical dispenser
56. Outside sprinkler or
irrigation system
57. Power washer
58. Retractable hose reel
59. Toilet
60. Urinal
61. Boiler
62. Espresso machine
63. Combi-style oven
64. Kettle
65. Rethermalizer
66. Steamer
67. Overhead spray rinse
68. Hot water dispenser
69. Coffee machines, juice
dispensers or other non-
carbonated beverage
dispensers
70. Other (describe):
16
Formula Information
Several calculations are utilized to determine if there will be adequate hot water, dry storage space
and refrigerated storage space. This information requested on the following two pages provides the
necessary data for performing calculations. See the plan review manual for formulas and directions.
While the following information will be used to provide a good calculated baseline of how
much hot water, refrigerated storage, and dry storage space may be needed, your regulatory
agency does have the authority to adjust these calculated amounts based upon the specific
operations of your facility.
71. Hot Water
(See Fixed Food Establishment Plan Review Manual Part 12)
List each plumbing fixture that has a hot water supply line. Each fixture
should only be listed once.
Fixture Count
Handsinks (not including restroom sinks)
Restroom Sinks
Single Compartment Sink
Double Compartment Sink
Triple (three) Compartment Sink
Food Preparation Sink
Overhead Spray Rinse
Bar Sink-three compartment
Bar Sink-four compartment
Cook Sink
Hot Water Filling Faucet
Steam Table/Bain-Marie
Coffee Urn
Kettle Stand
Garbage Can Washer
9 & 12 lb. Clothes Washer
16 lb. Clothes Washer
Shower Heads
Mop Sink
Dump Sink
Dishmachine/Glasswasher
Other (describe):
Other (describe):
72. Water Heater
Manufacturer: _________________________ Model #: _______________________
A. Water heater proposed size:
KW: _____________________________ Or BTUs: _________________________
B. Water heater storage capacity in gallons: _____________________________________
C. Water heater recovery rate @100ºF: _________________________________________
17
D. Tankless units:
Gallons per minute @ 70°F rise: ____________________________________________
and
Gallons per minute @ 100°F rise: ___________________________________________
Attach information for any additional water heaters. Specify what area each water
heater services and whether units will be installed in series or parallel.
73. Dishmachine Booster Heater:
Manufacturer: ________________________ Model #: _______________________
Booster heater proposed size:
KW: _______________________________ Or BTUs: _________________________
Refrigerated and Dry Food Storage
(See Fixed Food Establishment Plan Review Manual Parts 3 & 7)
It is essential that a reliable estimate be made of the number of meals/customers that are served
between deliveries to calculate dry and refrigerated storage capacities.
A. # meal/customers estimated to be served per day: ____________________________________
B. # days between deliveries: Dry food _____________ Refrigerated food ________________
C. # meals/customers between
deliveries (A x B =): Dry Food ____________ Refrigerated food ________________
Please describe any assumption made in determining the meal quantity estimate.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
0
0
18
74. R
efrigerated/Freezer Storage
(See Fixed Food Establishment Plan Review Manual Part 3)
Working, preparation or line refrigerators/freezers should not be included in this section. While these
types of units may be needed in the operation of your facility, these are not intended for long term
cold storage.
Walk-in Item #
**Interior Usable Height (ft)
Interior Length (ft)
Interior Width (ft)
**The usable height within a walk-in is the space available for storage. Food is to be stored
6” from the floor and generally 12” to 18” from the ceiling of the unit.
Reach in Item #
Interior Depth (in)
Interior Width (in)
Interior Height (in)
W
ill the reported cold storage space be utilized for storage of bulky food items (e.g. boxes of whole
produce, kegs, large meat boxes, bottled beverage), storage of any non-food items or for any food
preparation processes (e.g. cutting of meat, drying/aging/fermentation of food)? ☐ YES ☐ NO
I
f YES, what units, or what percentage of the reported cold storage space, will be used for these
purposes?
____
____________________________________________________________________________
75. D
ry Storage
(See Fixed Food Establishment Plan Review Manual Part 7)
*Storage Rooms
**Usable room height (ft)
Interior Length (ft)
Interior Width (ft)
***% Usable Floor
Space
*Please note the location of any auxiliary storage (e.g. outside storage) on site plans.
*
*To determine usable height, determine height from floor to ceiling, then subtract height of food off
floor (usually 6”) and height of food from ceiling (usually 12-18”). Average usable height is 4 to 7 feet.
***% Usable Floor Space is the actual percentage of floor space available for storage, this is typically
0.3 to 0.8 (30% to 80%).
19
Or, if there is no dry storage room proposed, report all dry storage shelf dimensions:
Storage Shelving
Length of Shelf
(ft)
Depth of Shelf (ft)
Clearance/Height
between Shelves
(ft)
# of Shelves per
Unit
# of Units
Proposed
Will the reported dry storage space be utilized for storage of non-food items such as
equipment/utensils, cleaning supplies, maintenance supplies, empty bottles/cans, linens, promotional
items, etc.? ☐ YES ☐ NO
If YES, what shelving units, or what percentage of the reported dry storage space, will be used for
this purpose?
________________________________________________________________________________
20
Ventilation
(See Fixed Food Establishment Plan Review Manual Part 15)
Sufficient ventilation is needed to keep rooms free of excessive heat, steam, condensation, vapors,
obnoxious odors, smoke and fumes.
76. List the equipment that will be underneath a ventilation hood or will utilize a ventless system
and mark the type of ventilation proposed for that equipment.
Equipment
Type I Hood
Type II Hood
Ventless
21
Open Dining, Exposed Food Preparation Areas & Outdoor Cooking
Operations
(S
ee Fixed Food Establishment Plan Review Manual Part 18)
77. Will your facility have a dining area that will be exposed to the outdoors by being located
di
rectly outdoors OR by having walls, windows, or doors that can be opened, exposing t
he
di
ning area to the outdoor environment? ☐ YES ☐ NO
I
f YES, explain how you intend to protect your kitchen and any food, utensils, and food
equipment located in the dining area from outdoor contamination and pest entry (e.g. using
air curtains, screens, tight fitting doors, etc.).
____
____________________________________________________________________________
____
____________________________________________________________________________
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
78. W
ill there be an outdoor food preparation or cooking area at the facility? ☐ YES ☐ NO
I
f YES, answer the following questions:
A. W
hat food items are you intending to prepare/cook outdoors?
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
________________________________________________________________________________
____
____________________________________________________________________________
22
B. W
hat food equipment will be used for outdoor preparation/cooking and will this equipment
be portable or permanently fixed outdoors? Complete following chart and mark
appropriate boxes.
Outdoor Equipment
Portable
Permanent
C. H
ow do you intend to transport food between the outdoor preparation/cooking area an
d
t
he interior of the kitche
n?
____
____________________________________________________________________________
________________________________________________________________________________
____
____________________________________________________________________________
D. H
ow will handwashing be addressed at the outdoor preparation/cooking area?
________________________________________________________________________________
____
____________________________________________________________________________
____
____________________________________________________________________________
E. Where will the outdoor preparation/cooking area be located on the premises? Ensure this
is indicated on your site plan.
____
____________________________________________________________________________
____
____________________________________________________________________________
________________________________________________________________________________
23
F. How will the outdoor preparation/cooking area be protected from unauthorized access?
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
G. What overhead protection will be provided? What materials will be used?
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
H. Will walls be provided? If so, what materials will be used and what coving material will be
provided?
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
I. What type of floor/ground will be present in the outdoor preparation/cooking area?
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
J. What type of cooking fuel will be used and how will refuse and waste ash be collected in
the outdoor preparation/cooking area?
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
K. What lighting will be provided in the outdoor preparation/cooking area and how will it be
shielded?
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
Suggestion Sheet
Food Establishment Plan Review Worksheet
Suggestions for changes to this plan review worksheet are welcomed from all users (e.g., food
service operators, architects, engineers and regulators, etc.). Revisions to documents are made
periodically as needed. Thank you for taking the time to submit your ideas.
Name: ______________________________ Phone: ________________ Fax: ________________
Address: _________________________________________________________________________
City, State, Zip: ____________________________________________________________________
E-mail: __________________________________________________________________________
Submit suggestions to:
Plan Review Specialist
Local Health Services and Emergency Response Unit
Food & Dairy Division
Michigan Department of Agriculture
PO Box 30017
Lansing, MI. 48909
For suggested changes, please indicate the specific location(s) in document. You may list your
suggestions below or attach separate sheets. Please be specific and clear.
________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
24