MI HB5218

Authorizes the manufacture and sale of raw (unpasteurized) milk and raw dairy products directly from farm producers to consumers, provided producers comply with food law requirements

Requires raw milk to be cooled to 45°F or less within 2 hours of milking and maintained at that temperature until consumer purchase

Establishes safety standards including bacterial limits not exceeding 15,000 per ml, somatic cell count not exceeding 600,000 per ml, coliform count not exceeding 10 per ml, and annual testing for brucellosis and tuberculosis

Mandates labeling in at least 11-point font stating: "This product is made with raw (unpasteurized) milk and may contain harmful bacteria. Not pasteurized. Not inspected by the Michigan Department of Agriculture and Rural Development. Consume at your own risk."

Prohibits sale of raw milk and raw dairy products at retail food establishments; sales must occur directly between farm producers and final consumers