Regulations

Connecticut has adopted the FDA Food Code (Spanish) which all food service establishments must follow.  The FDA Food code is routinely updated to allow it to be current with the latest food trends.  Its adoption also means there is more uniformity across state lines and governmental agencies.

Basic Requirements for Food Service Establishments:

Plan Submission

All new food service establishments or extensively renovated food service establishments require submission of detailed plans to the Health Department office.  Copies of plans must also be submitted to appropriate departments such as Building and Fire Marshal as required.

 Plans received by our department must be legible and include the following information: 

1. A floor plan showing equipment and activity locations
2. Floor, wall, ceiling materials
3. Equipment cut sheets
4. Menu
5. Names, addresses and telephone numbers of the person(s) submitting the plan, the building contractor and the architect/designer

Note: Information on grease traps and grease disposal can be found on the Engineering Department's FOG Compliance  webpage.

A copy of the basic requirements for food service establishments may be downloaded. 

Lack of appropriate information can delay plan review.

Please submit detailed plans to our office to avoid delays and possible re-submission of plans.

Allergen Awareness

Beginning March 1, 2024, all Class 2, 3, and 4 food service establishments are required to post the Connecticut Department of Public Health food allergen poster. Food Service Establishments shall display the poster in a clear and conspicuous manner in its kitchen or designated staff area. The Certified Food Protection Manager of each food establishment shall ensure that each employee has viewed the poster and require each employee to confirm, in writing, that the employee has familiarized himself or herself with the information displayed in the poster.

Failure to display the poster shall be grounds for an inspection violation under section 19a-36l of the general statutes.

 The poster includes information on:

• The most common allergy-causing foods
• The actions a server should take when a customer notifies the server that the customer has a food allergy
• The ways in which kitchen staff and servers can prevent cross contact of foods
• The need to contact the 911 emergency telecommunications number if a customer has an allergic reaction while on the premises of such food establishment

The posters are available in 8.5 x 11 and 11 X 17, in both JPG and PDF formats. The posters are available in eight (8) languages and can be downloaded here.

Classes of Food Service Establishments