Food Protection

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Frequently Asked Questions

Q: What do FVHD food inspectors look for during routine inspections?
A: Inspections of food establishments are conducted unannounced on a regular basis. FVHD inspectors focus their inspections on critical items such as: ensuring food is maintained at proper temperatures and protected from contamination, employees are practicing good personal hygiene, equipment is properly cleaned & sanitized, and food workers display knowledge in food safety principles.

Q: I’m purchasing an existing restaurant, is the license from the previous owner transferable?
A: No. New owners must apply for a new food service permit, even if no changes are made to the establishment. It is also important to get in touch with us to make sure the facility meets all CT Public Health Code and FVHD Food Service Regulations.

Q: I would like to make food in my private home for retail sale. What is required for a food service license?
A: All activities must be conducted in an area separate from your living quarters. To meet this requirement, you may need to renovate an existing area of your home or build an addition. The same requirements of the CT Public Health Code and FVHD Food Service Regulations apply. There are additional requirements if your home is served by a well and/or a septic system.

Q: I’m opening a new establishment, what information does the health department need?
A: If you are renovating a space that was not previously used for food service or you are constructing a new building, you need to contact us for the appropriate applications. A plan review packet is available in our office to assist you in your plans. An example of items that need to be submitted include: a layout plan of all areas of the food service facilty; equipment specification sheets; information regarding floor, wall, and ceiling finishes; and a copy of the proposed menu. Also, you must meet requirements for the town Building Inspector, Fire Marshal, Zoning Official, Town Engineer, and Water Pollution Control Authority (if applicable). If the building is served by a well, you must complete a registration form. Download a printable copy of the Food Service Establishment Water System Registration Form.

Q: I’m feeling ill and I think it is from something that I ate in a restaurant. What should I do?
A: It is recommended that you first seek medical attention from your physician. They may ask you to submit a stool sample to test for foodborne pathogens. This testing, while not pleasant, provides significant information in our investigation. If your physician suspects that you have a foodborne illness and the establishment is licensed by FVHD, you can contact us at 676-1953 to file a complaint. Please be prepared to provide information regarding: the suspect food(s), date/time/place of consumption, date/time of onset of symptoms, 3 day history of foods eaten, and other possible exposures. We sympathize that you may still be feeling ill during our phone conversation, but it is important to gather this information for our investigation!

Q: How do I file a complaint about a food service establishment licensed by FVHD?
A: First, we encourage you to resolve the matter with the owner or manager of the establishment. If you are still not satisfied, you may contact us at 676-1953 and ask to speak with a sanitarian.

Q: Do I need to apply for a permit if I am serving food at a temporary event?
A: Yes. You need to apply for a temporary foodservice permit for events such as fairs, craft shows, and other special events. In general, you are required to provide adequate equipment for maintaining proper hot & cold food temperatures, overhead protection, adequate handwashing facilities, an approved water supply, and adequate toilet and rubbish facilities. All foods must come from approved sources and be prepared either on-site or in a licensed kitchen. The fee for a temporary food permit is $50. There is no fee for booths sponsored by non-profit organizations or food establishments already licensed by the Farmington Valley Health District.