Food Safety

Vermont Department of Health Key Messages - Nepali View in English यस पृष्ठमा तपाईंले स्वास्थ्य विभागले साझा गर्ने केही महत्त्वपूर्ण जानकारी देख्नुहुनेछ। यो पृष्ठलाई व्यावसायिक रूपमा अनुवाद गरिएको र स्थानीय सामुदायिक सदस्यहरूद्वारा समीक्षा गरिएको थियो। आज यो पृष्ठ स्पेनिश, अरबी...

On this page you will see some of the important information the Health Department has to share. The page was professionally translated and reviewed by local community members. Today this page is offered in Spanish , Arabic and Nepali...

Vermont Department of Health Key Messages - Spanish View in English En esta página encontrará una parte de la información importante que el Departamento de Salud tiene para compartir. El contenido de esta página fue traducido por profesionales y revisado...

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.

Food Safety in Your Home Each year an estimated 48 million cases of food poisoning 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...

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

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.

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.