Retail food service establishments 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.
|Boil Water Advisory for Food Establishments||Guidelines outlining temporary methods that must be followed in order to continue food service operations during a contaminated water incident|
|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.|
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 this map to find the 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 VT 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.