State of Connecticut Food Preparation Requirements
State Requirements: Connecticut requires each person owning, operating or managing any food service establishment, itinerant food vending establishment, or food catering establishment designated either as a class III or class IV shall be a qualified food operator or shall employ on-site at least one (1) qualified food operator who is in a supervisory position at said establishment. Qualified Food Operator is a food operator employed in a full-time position who has demonstrated knowledge of safe food handling techniques. [Full-time position means 30 hours per week or the number of hours per week the food establishment is open for business, whichever is less.] Supervisory position means that position of a person who directs and inspects the performance of food service workers. Supervisory position means that position of a person who directs and inspects the performance of food service workers. Local requirements vary.
Director, Food and Standards Division
Department of Consumer Protection
165 Capitol Avenue, Room 165
Hartford, CT 06134