food safety

Vermont’s rivers, streams and lakes can be harmful to our health and safety when they flood. Learn about the steps you can take to stay safe before, during and after a flood.
 

Each year an estimated 48 million cases of foodborne illness occur in the U.S.—the equivalent of one in six Americans. The resources on this page can help to keep you and your family safer from food poisoning.

KEEPING A CLEAN SCENE

People can get sick with campylobacter by eating food or drinking liquids that have been contaminated. It’s one of the most common foodborne diseases in Vermont.

Escherchia coli (E. coli) are bacteria that live in the environment and in the gastrointestinal system of humans and animals.

There are three main types of botulism: foodborne, intestinal and wound.

Health Department regulations allow some small businesses to operate in a primary residence using standard home equipment.

A temporary food service establishment is a food and/or beverage stand that is disassembled and moved from location to location. The food stand must operate for no more than 14 days in any one location. If you plan to sell prepared food at a farmers market, fair or other special event, you may need to apply for this license.

Retail food establishments include restaurants, catering companies, food trucks and push carts, as well as seafood vendors and limited operation establishments. 

Establishments that process food—such as sauces, salsa, salad dressings, candies, chocolates, jams and jellies, etc.—for retail or wholesale markets, as well as food warehouses and distribution centers, must apply for a food processor license.

Search here for free food safety resources for our license holders.