MI HB5130

Incorporates the 2009 FDA Food Code by reference into Michigan food safety law, with state modifications including temperature requirements for refrigerated potentially hazardous foods at 40°F or below.

Establishes cottage food operation exemptions allowing home-based production of non-potentially-hazardous foods (jams, jellies, baked goods, etc.) with gross sales limits of $20,000 annually until December 31, 2017, then $25,000 annually thereafter, with required labeling disclosing uninspected home kitchen production.

Requires food service establishments to employ at least one manager certified under an ANSI-accredited food safety certification program, with statewide reciprocal recognition of certified managers across all local units of government.

Creates shellfish dealer certification requirements under the National Shellfish Sanitation Program guide and establishes new dairy and food safety fund, consumer food safety education fund, and industry food safety education fund supported by license fee surcharges.

Modifies enforcement procedures to classify violations as priority items, priority foundation items, or core items (replacing outdated critical/noncritical terminology) and limits administrative fines based on business size ($4,000-$8,000 annually per location).