Public health is on the menu.
NDDH regularly inspects food service establishments to assure that safe food handling procedures are followed and to check that safeguards are in place to protect food from contamination by food handlers, cross-contamination, and contamination from other sources. Click here for website resources regarding food safety, proper food preparation, recalls, and food handling during emergencies.
Click here for forms needed to:
- Open a restaurant
- Renew a permit
- Serve food to the public
- Attend a Food Awareness Safety Training class
- Attend a Certified Food Protection Manager class
Did you know?
There are nearly 400 food service establishments in the NDDH service area! Food services establishment inspections are conducted one to four times a year, based on classification categories set forth by the State of Connecticut. All food service establishments are permitted annually.
For Food Service Establishment Owners:
Multistate Outbreak of E. coli 0157:H7 Infections Linked to Chopped Romaine Lettuce
Information collected to date by the Centers for Disease Control and Prevention indicates that chopped romaine lettuce from the Yuma, Arizona growing region could be contaminated with E. coli O157:H7 and could make people sick. At this time, no common grower, supplier, distributor, or brand has been identified. For more information, visit the Centers for Disease Control and Prevention website.
Advice to Restaurants and Retailers
- Restaurants and retailers should not serve or sell any chopped romaine lettuce, including salads and salad mixes containing chopped romaine lettuce, from the Yuma, Arizona growing region.
- Restaurants and retailers should ask their suppliers about the source of their chopped romaine lettuce.
Connecticut Public Health Code Update: Adopting the FDA Model Food Code and What it Means to Food Establishments
Attention Owners/Managers of all food establishments in the twelve towns served by the Northeast District Department of Health: The adoption of the FDA Model Food Code means significant changes in requirements for all food establishments. Changes as of October 1, 2017 include reclassification of establishments and a new temperature danger zone of 41 degrees to 135 degrees Fahrenheit. New regulations become enforceable on July 1, 2018. Learn how these changes will impact your establishment by attending information sessions being held at NDDH. Be assured that we are committed to assisting our food establishments transition successfully to these new regulations. Check back often for continuing guidance!
NDDH Presentation Slides on CT Food Code Adoption of the FDA Model Food Code - Sept/October, 2017 Sessions
CT DPH Food Protection Program FDA Model Food Code Adoption Overview - (EHS Circular Letter #2017-16 June 23, 2017)
Water Contamination/Interruption at Food Service Establishments
Water contamination or interruption of service can drastically impact a food service establishment's ability to operate. Examples of water emergencies, include, but are not limited to, E. coli contamination, an interruption of water service, or an inadequate supply of water. The following documents are provided by the CT Department of Public Health Food Protection Program to assist food service operators in times of water emergencies:
Interim Measures for E. coli Contamination/Water Supply Interruption at Food Establishments - This documents includes the acceptable corrective actions that must be taken with operations and associated equipment during a water emergency.
NDDH encourages all food service establishments to have a business continuity of operations plan (COOP) in place to address operations in times of emergency. Having a plan for service interruption is good for your business...and for the customers who count on you.