Food Service Renewal

• Food Service Application – Needs to be filled out and returned (click for form)

• 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.

• 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 9: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat,  sesame, and soybeans
  • Click Here for the Guidance Poster

• 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?
    • Clean-up and Disinfection for Norovirus (“Stomach Bug”)
    • Responding to Contamination Events

• 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

• FDA Food Code 
  • Connecticut's decision to adopt the Food Code was driven by the aim to bring uniformity and consistency to the regulation of the food service industry. This adoption aligns the state with the majority of other states that have already embraced a national, standardized regulatory system. By adopting the Food Code, Connecticut ensures a solid scientific foundation and legal framework for regulating the food service industry while also maintaining consistency with the federal performance standards currently in place within the state. Moreover, this adoption promotes alignment with prevailing practices within the food service industry itself.
  • Familiarize yourself with the 2022 FDA Food Code

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.