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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.

 

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Contact:

Director, Food and Standards Division
Department of Consumer Protection
165 Capitol Avenue, Room 165
Hartford, CT 06134
(860) 713-6160