Food Service Establishments
How to Submit your Online Licensing Submission
Online Licensing Submission
The Uncas Health District is excited to announce our transition to a paperless online licensing submission process, enhancing both the convenience and accuracy of our food service and salon licensing, and all campground, public swimming, and tattoo facility registrations.
Online Submission Steps:
- Create an Account:
- Visit www.myhealthdepartment.com/uhd to register.
- Fill out and Submit Application(s)/Registration(s):
- Fill out and submit application(s)/registration(s) for each establishment and/or event.
- Upload all necessary supporting documents to the application.
Electronic Payments:
- Uncas Health District now accepts electronic payments.
- Ensure a valid email address is submitted, as a link to pay the required fees will be sent to your email.
- Payments must be made online through the provided link.
Alternative payment options are available if you cannot process payment online. You may visit our office or mail in payment.
Important Submission Deadlines and Notes:
- Annual payments and completed paperwork for food service and salons not submitted by June 30th will automatically assess a late fee on the account.
- Plan Review Applications are required to be submitted prior to licensing for all new food service establishments, salons, renovations/remodels to existing establishments, and change of ownership (licensing is not transferable).
- Food service licensing fees for new establishments are prorated on a quarterly scale.
- Fees, permits, registrations and licensing are nonrefundable and nontransferable.
Please ensure your email address is current to avoid any delays. We appreciate your cooperation in making this transition smooth and efficient.
For any questions or assistance, please contact our office. Thank you for your continued support and adherence to our updated process.
Click for Food Service Guidance
Food Service Establishments Applications/Forms
- Training Records ** for all other employees
(Ensure employees have knowledge of all topics covered on the forms)- Training record form
- Form 1-B Conditional Employee or Food Employee Reporting Application
Guidances
- Certified Food Protection Manager Certificate ** (CFPM) Class 2, 3 or 4 - These certificates need to be kept on premises and copies sent to UHD to keep on file.
- Allergen Information Posted for All Staff **
- Top 9: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, sesame, and soybeans
- Allergen Poster
- Consumer Advisory Posted on Menu ** - Disclosure and Reminder
- 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
- 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 **The following will be considered critical violations:
- Lack of hand soap and clean paper towels at hand
- Failure to turn off hand sinks using paper towels during
- 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. 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.
** Establishment responsibility to have on-premise (will be verified during routine inspections)