Food Service Types
|"Brick and mortar" establishments that sell directly to the end consumer (e.g. restaurants, bars, grocery stores, caterers; extensive remodels; change of ownership).|
|Pushcarts and food trucks: new, remodels, changes in ownership.|
Service at events with non-permanent facilities (e.g. Out to Lunch, Farmers' Market, First Friday).
|Registered home-based operation that sells non refrigerated products to the end consumer.|
|Food made and distributed to retailers.|
|Food storage facility for packaged items.|
|Ice production, bagging, and distribution.|
Food operations are inspected a minimum of one time per calendar year and may receive more inspections based on need. Inspection reports are public record and may be viewed at our office or online.
Resources for Operators
Retail operations are required to have at least one certified manager with few exceptions. Our department offers training for both food handler and managers.
Having trouble navigating the state regulation? Want an abbreviated version of operational requirements? Our food safety guides will get you the information you need by topic.