Food Business & Regulation
Starting or growing food business in Michigan is an increasingly popular entrepreneurial activity. Going from concept to reality is possible by matching your vision with the educational resources and technical assistance available through Michigan State University Extension. Whether you are a specialty food business or agri-business industry leader, MSUE offers business counseling, technical assistance and specialized services customized to your business. Resources include assistance with business planning and information regarding both Michigan and federal food business regulations, including those who produce food under Michigan’s Cottage Food Law. Specialized services available through clients of the MSU Product Center—Food, Ag, Bio include recipe commercialization, packaging and labeling assistance and other services for product development and product launch.
August 28, 2014 | Phil Tocco | A critical part of ensuring food safe water for produce growing is performing a water system risk assessment. It is often helpful to create a checklist to ensure that the assessment looks at the same criteria each time it is performed.
August 27, 2014 | Phil Tocco | With the amount of produce food safety paperwork generated by growers, it is easy to forget how long to keep something. Growers should know the standard minimum length to keep food safety records based on the Food Safety Modernization Act.
August 19, 2014 | Joanne Davidhizar | Those who require Federal Food & Drug Administration certification to produce acidified and low acid foods, and/or acid foods in hermetically sealed containers may attend Michigan State University’s upcoming Better Process Control School.
August 13, 2014 | Diane Smith | Learn how to wholesale to restaurants to increase your food product sales.
August 13, 2014 | Diane Smith | Learn about your responsibilities when wholesaling with a cooperative, food hub or door-to-door company.
August 11, 2014 | Diane L. Smith | Learn more about how the Food Safety Modernization Act (FSMA) affects your business and how the MSU Product Center offers food safety plan development assistance to small food processors.
August 4, 2014 | Paul James Werner | Take your recipe and turn it into a viable commercial product with free assistance from MSU Product Center.
Putting local food on institutional menus creates delicious opportunities to get the season’s flavor
July 29, 2014 | Julia Darnton | Beaumont Health System has embraced the opportunity to include Michigan fruit and vegetables on patients’ plates and cafeteria options!
July 29, 2014 | Phil Tocco | With the adoption of the 2009 Food Code, some changes in produce handling may be necessary at farmer’s markets. If you sell lettuce and other leafy greens, you might want to consider changes in handling to ensure quality and legal compliance.
July 29, 2014 | Phil Tocco | Risk of foodborne illness in leafy greens can’t be eliminated, but there are steps growers and farm marketers can do to reduce the incidence of foodborne illnesses in leafy greens.
To find an MSU Extension expert who covers your location or to find an expert in your area of interest, please visit the MSU Extension Expert Search. To reach an MSU Extension county office, call toll-free 1-888-678-3464.
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Events»View more events »
Date: Sep 4, 2014
Location: Tuscola County MSU Extension, 362 Green Street, Caro, MI 48723
Date: Sep 4, 2014 - Sep 25, 2014
Location: Holy Cross Church, 30650 Six Mile Road, Livonia, MI 48152
Date: Sep 9, 2014
Location: Forward Financial Credit Union, Community Room, W8159 U.S. 2, Iron Mountain, MI 49801
- Affordable Care Act Roadmap
- Aquaculture Development
- Cottage Food Law
- Good Agricultural Practices
- Making It in Michigan
- Michigan MarketMaker
- MSU Product Center
- MSU Product Center – Food, Ag, Bio
- Seafood HACCP & Value-Added Fisheries
- Specialized Meat Processing Variance Training
- Tilling the Soil of Opportunity