Health Department

Joel Strasz - Public Health Officer
Andre Reed - Deputy Health Officer
Sarah Tackebury - Public Health Nursing Services Manager
Melissa Opheim - Public Health Services Manager/EPC
Amy Revette - WIC Manager
Mark Pickell - Business Services Manager
Joel Kwiatkowski - Environmental Health Manager
Dr. Thomas Bender - Medical Director
Dr. William Morrone - Medical Examiner
Bay County Health Department
1200 Washington Avenue
Bay City, Michigan 48708
Voice: (989) 895-4009
Fax: (989) 895-4014

Food Service Information


2024 Fee Schedule

How to Apply for a Food Service License & Type of Food Service Establishments


Licensing Information

Fixed Food Establishment 

Standard Operating Procedure Cover Sheet
Standard Operating Procedure Manual
Plan Review Manual
Plan Review Submission Instructions
Plan Review Application
Plan Review Worksheet
Food Service License



Mobile Food/Special Transitory Food Unit (STFU)

A Special Transitory Food Unit (STFU) is a temporary food establishment licensed to operate throughout the state without the 14-day limits of a Temporary Food Establishment license (TFE) or a Mobile Food Establishment that is required to return to a commissary. There are several requirements that must be met before an STFU license will be approved.

STFU Mobile Plan Review Worksheet and SOP
STFU Mobile Food Establishment Plan Review Manual
STFU Mobile Plan Review Application


Temporary Food Establishment Information 

Temporary Food License

Please note - we must receive the application and payment more than seven days before the event to use column A for payment. (See Food Service Fee Schedule above.)

For Vending Machine License Please contact MDARD at 1-800-292-393 


Other Important Information

Sign up with MDARD to Receive Food Recalls by Email

MDARD Food Recall Info


Additional Resources

Michigan Department of Agriculture Food Industry

Michigan Food Establishment Licensing




The Michigan Department of Agriculture has the Emergency Action Plans for Retail Food Establishments, this guide will provide practical guidance for retail grocery and food service establishments to plan and respond to emergencies that create the potential for an imminent health hazard.