Retail Food Service Establishments | Vermont Department of Health

What You Need to Know About Getting a Retail Food License

You will need a retail food license if you are operating a restaurant, commercial catering business, food truck, push cart, retail bakery, limited operation, seafood vending or shellfish reshipping/repacking business.

How to Get a Retail Food License

Determine which license you need.

Use the guide below or call 802-863-7221 for help determining which license(s) you need.

License Type	Is Needed For:
Restaurant	All seated foodservice Anywhere food is prepared and served for onsite foodservice.
Commercial Caterer	Takeout-only foodservice (no seating) Food trucks Food trailers Push carts Offsite caterers
Temporary Foodservice	Temporary setup for sales at farmers markets, fairs, events, etc.Apply for temporary foodservice
Limited Operation	Foodservice limited to hot dogs and/or cold sandwiches.
Seafood Vendor	Selling seafood products at retail.
Shellfish Reshipper/Repacker	Processing or breaking down shellfish into smaller lots for wholesale or retail sale.

Contact other state and local agencies.

Contact the Department of Taxes to set up a tax account.
Contact the Department of Environmental Conservation to obtain or change a wastewater permit.
- Search for a wastewater permit, read the wastewater permit FAQs, or contact a DEC regional office if you have questions about wastewater permits.
Contact the Department of Public Safety for fire safety, electrical or plumbing inspections.
Contact the Health Department Lab or other certified lab to test a private water source.

Submit a complete application packet.

Submit a complete application packet at least 30 days before you plan to open. You will need to submit the following documents:

APPLICATION: Fill out an online application or print and mail it in.
MENU: Submit a copy of the proposed menu. It can be a draft copy.
WATER TEST RESULTS: If you have a private water system, you must test for total coliform and E. Coli and provide a copy of the acceptable results that are less than one year old.
WASTEWATER DOCUMENTATION: A wastewater (WW) permit or permit exemption documentation is required in most cases. You can search for the building's existing WW permit online at the Department of Environmental Conservation (DEC) or contact a DEC Regional Office. Read the Drinking Water and Wastewater Permitting for Food and Lodging FAQs from the DEC.

Pass an opening inspection.

Use the Facility Requirements Checklist or the Mobile Unit and Push Cart Requirements to prepare for your inspection.
Review the Health Regulations for Food Service Establishments.
Contact a public health inspector to schedule an opening inspection or if you have questions.
Complete an opening inspection. You are approved to begin operating after you pass and have all permits in place from other agencies.
The license will be emailed to you. You must print the license and post it at the physical location.
License applications may be considered abandoned six months after submission if all the requirements for licensure are not met. Refunds will not be issued for abandoned applications.

Apply Online Print a Retail Food License Application Español Renew Your License

Translated Information

Application for License to Operate a Retail Food Establishment: العربية (Arabic)  မြန်မာစာ (Burmese) 中文 (Simplified Chinese) دری (Dari)  English   Français (French)  Kirundi  नेपाली (Nepali) پښتو (Pashto) Soomaali (Somali)  Español (Spanish) 

Specific Information About:

Shellfish Reshippers and Repackers

Businesses that purchase shellfish and either process or break the product down into small lots for wholesale or retail operations should apply for a shellfish reshipper/repacker license.

Read the Requirements: Shellfish Sanitation Rule

Apply for the Shellfish Reshipper/Repacker License Español

Specialized Processing Methods

Retail food service businesses that use Specialized Processing Methods must apply for a variance and/or prepare and follow a Hazard Analysis and Critical Control Point (HACCP) plan before using these processing methods. Specialized Processing Methods may include smoking and curing food, reduced oxygen packaging of food, and acidification of food.

Read the requirements and apply: Specialized Processing Methods

Download HACCP Templates

Search the Directory of Food Processing Authorities

Shared Kitchens and Pop-Up Kitchens

The link below has answers to some frequently asked questions about using shared kitchen space and holding "pop-up" events. If you still have questions, contact your public health inspector.

Read the Shared Kitchen and Pop-Up Kitchen FAQs

Mobile Units and Push Carts

If you prepare and sell food from a push cart or a mobile unit like a food truck or trailer, you are required to have a commercial caterer license from the Health Department.

Read about Requirements for Mobile Units and Push Carts

Food Protection Manager Certification

Food manager certification provides managers with an in-depth knowledge of proper food safety practices for use in their facilities. Browse the list of all Certified Food Protection Manager programs accredited by the ANSI National Accreditation Board.

New resources for you

New food safety materials are available for you to print and reference at your establishment.

The Pests in Your Establishment toolkit shows how to prevent, detect, and treat for pests. The toolkit includes a printable fact sheet and poster. Download the toolkit

Important Resources for You

Guide to Opening a Food Establishment

Application for License to Operate a Retail Food Establishment

Facility Requirements Checklist

Health Regulations for Food Service Establishments

More Resources for You

Title	Description
Boil Water Notice Guidance for Food Establishments	Guidelines outlining temporary methods that must be followed in order to continue food service operations when a Boil Water Notice is issued
Consumer Advisory Sign	Sample sign to warn of the potential health risks from eating raw or undercooked foods
Electrical (Power) Outage Guidance	Guidance for food establishments on what to do when there is a power outage
Handwashing Poster	Printable handwashing sign to post in restrooms
Poultry Inspection Exemption	Vermont law allows licensed restaurants to serve uninspected poultry under certain conditions. Know the requirements and submit the necessary paperwork prior to serving uninspected poultry.
Retail Food Employees Training Resources	Educational materials in multiple languages for retail food employees
Americans with Disabilities Act and Service Animals: Frequently Asked Questions	Read for more details about service animals and the Americans with Disabilities Act.
Americans with Disabilities Act and Service Animals: Requirements	This publication provides guidance on the term “service animal” and the service animal provisions in the Department of Justice's regulations.
Stool Samples	Video on how to provide a stool sample as part of a public health investigation into a food-borne illness
Universal Recycling Law and Food Donation Resources	Read up on Act 148: Vermont’s Universal Recycling Law to see how food service establishments are affected by the new law.
Log Sheets	Print these food safety log sheet templates for use in your establishment.
Chicken Liver -- Resources for Illness Prevention	Find information from the USDA on food safety risks and outbreaks associated with chicken livers, and guidance for industry and consumers.
Cook Chicken Liver Like It's Chicken (It Is)	Proper cooking to prevent illness: an infographic for chefs, cooks and caterers.
Guidance for Food Establishments for Re-Opening After Flooding	Follow these steps after your facility or food stock is damaged due to flooding or power outages.
Specialized Processing Methods	Requirements and application for using Specialized Processing Methods like smoking and curing, reduced oxygen packaging, and acidification.
HACCP Plan Templates	Use these templates to help develop your HACCP Plan.
Health Regulations for Food Service Establishments	Full text of the food service requirements.
Time as a Public Health Control	Infographic for using Time as a Public Health Control (TPHC)
Foraged Mushrooms in Restaurants	Use this guidance if your restaurant serves foraged mushrooms.
Self-Service Guidance	Best practices poster for self-service food establishments
Pests in Your Establishment Toolkit	Learn how to prevent, detect, and treat for pests. The toolkit includes a printable fact sheet and poster.

Frequently Asked Questions

Are licenses transferable? Does the facility need to be re-inspected if ownership changes?

A Health Department license is not transferable if ownership changes. A new application and fees are necessary if there are any changes to the legal ownership of an establishment.

Who is my health inspector?

Use the map to find a public health inspector in your area.

I only operate seasonally. Do I have to pay the full license fee?

Yes. Health Department licenses are valid for one year, and we do not prorate license fees.

Do I need a food handler’s certificate to work in a restaurant in Vermont?

A food service worker must be able to demonstrate knowledge of food safety and sanitation. It is recommended that the Person In Charge (PIC) receive some type of food safety training in order to train employees and demonstrate food safety knowledge.

How many seats can I have in my restaurant?

Seating capacity is determined by the Vermont Department of Environmental Conservation (DEC) on the wastewater permit for the building. Contact a Permit Specialist at DEC with questions or to make changes to the seating capacity of your establishment.

How many bathrooms do I need?

One bathroom is required for seating capacity of 25 or less. At least two bathrooms are required for seating capacity of 26 or more.

What other government agencies should I contact?

Use the Guide to Opening a Food or Lodging Establishment to find contact information for other government agencies involved in the opening of a business.