Food Service Renewal

Food Establishment’s Renewal paperwork

**Establishment responsibility to Have on Premise:
(will be verified during routine inspections)

  • Food Service application – Needs to be filled out and returned
  • Certified Food Protection Manager Certificate ** (CFPM) formally known as Qualified Food Operator (QFO) for Class 2, 3 or 4 - These certificates need to be kept on premises and copies sent to UHD to keep on file.
  • Designated Alternate Form **for Class 2, 3 or 4 - click for form (If your establishment is open more than 12 hrs/day 7 days/week you must maintain multiple forms to cover all shifts/vacations/etc.)
  • Training Records ** for all other employees (Ensure employees have knowledge of all topics covered on the forms)
    • Training record form (click for form)
    • Form 1 B (click for form)
  • Allergen Information Posted for All Staff **
    • Top 8: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans
  • Consumer Advisory Posted on Menu ** - Disclosure and Reminder – (will be viewed at time of inspection-4 pt violation)
    • The Disclosure: identifies the food item which may be raw and/or undercooked- can be done with any marking, typically an * or other symbol.
    • The Reminder: which informs the consumer of the risk.
    • “Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness, especially if you have certain medical conditions, ”
  • Clean Up of Vomiting/ Diarrhea Incident Procedure **
    • Who is responsible for cleaning?
    • What type of chemicals and procedures are used?
  • Shellfish Tags ** – Kept with shellfish batch until all are served and thereafter kept for a MINIMUM of 90 Days, organized in chronological order.
  • Pest Control Reports & Management Plan **
    • You must be in contact with a Licensed Pest Control Operator
  • Knowledge of Dishwashing Equipment- Hot or Chemical
    • IF Hot Water Sanitizing you MUST have a temperature monitoring device (test strips or a min/max thermometer)
    • IF Chemical Sanitizing is used, you MUST have appropriate test strips (Chlorine (Bleach) or Quaternary Ammonia)
  • Signage at all handwashing sinks/stations that clearly states ALL food employees must wash their hands.
    The following will be considered critical violations:

    • Lack of hand soap and clean paper towels at hand sinks
    • Failure to turn off hand sinks using paper towels during handwashing

Please note that an establishment must apply to the CT Department of Public Health, Food Protection Program for any variance to food code regulations, including acidification of sushi rice, reduced oxygen packaging, curing, and custom slaughtering of a private individual’s meats for their own consumption, among other practices.

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