Food Protection Inspection Program
FDA Food Code is in full effect as of February 16th 2023
Changes that have already been implemented:
Certified Food Protection Manager (CFPM)
A Certified Food Protection Manager (CFPM) is someone working onsite in the establishment in a full-time (at
least 30 hours a week) supervisory/managerial position. A CFPM is required to have a current food managerial
certification from an approved testing organization.
See link for approved testing organizations HERE
least 30 hours a week) supervisory/managerial position. A CFPM is required to have a current food managerial
certification from an approved testing organization.
See link for approved testing organizations HERE
Person in Charge (PIC)
A Person in Charge (PIC) is required in the absence of the CFPM. A PIC is required to have a current food managerial
certification from an approved testing organization. An alternate PIC with demonstrated knowledge may be the
person in charge during “non-peak” hours.
certification from an approved testing organization. An alternate PIC with demonstrated knowledge may be the
person in charge during “non-peak” hours.
Written Clean-Up Procedure for Vomiting and Diarrheal Events
A Written Clean-Up Procedure for Vomiting and Diarrheal Events is required for employees to follow when
responding to events anywhere vomitus or diarrheal is discharged in the food establishment. (See here for guidance
document regarding procedure requirements)
responding to events anywhere vomitus or diarrheal is discharged in the food establishment. (See here for guidance
document regarding procedure requirements)
Employee Reporting Agreement
Employee Reporting Agreement is required to be signed by all food workers and kept onsite and available upon
request by the health district. (See Form 1B)
request by the health district. (See Form 1B)
Ingredient Labeling
Ingredient Labeling for food and/or drink items that are pre-packaged in a food establishment for retail sale. (i.e.,
premade prepackaged deli sandwiches/salads, bakery items, “grab and go” prepackaged dinners, soups etc.) If this is
applicable to your food service operation, your TAHD inspector will notify you and work with you on implementation
of this requirement.
premade prepackaged deli sandwiches/salads, bakery items, “grab and go” prepackaged dinners, soups etc.) If this is
applicable to your food service operation, your TAHD inspector will notify you and work with you on implementation
of this requirement.
Date Marking Guidance
Section 3-501.17 specifies ready-to-eat, time/temperature control for safety (TCS) food prepared
in a food establishment and held longer than a 24 hour period shall be marked to indicate the date
or day by which the food is to be consumed on the premises, sold, or discarded when held at a
temperature of 5°C (41°F) or less for a maximum of 7 days. These time/temperature parameters
are intended to help control for growth of Listeria monocytogenes.
in a food establishment and held longer than a 24 hour period shall be marked to indicate the date
or day by which the food is to be consumed on the premises, sold, or discarded when held at a
temperature of 5°C (41°F) or less for a maximum of 7 days. These time/temperature parameters
are intended to help control for growth of Listeria monocytogenes.
Signage
Handwashing- a clearly visible sign or poster that notifies food employees to wash their hands must be
provided at ALL handwashing sinks used by food employees.
Food Allergens- The Permit Holder is now required notify customers by written notification of the presence
of major food allergens as an ingredient in unpackaged food items that are served or sold to the customer.
(Written notification can be provided in many forms such as physical or electronic means, including but not
limited to, brochures, deli case, or menu notifications, label statements, table tents, placards, or other effective
written means.)
Notification to consumers that the most recent food establishment inspection report is available upon
request. (This can be done by posting a sign or placard in a location in the food establishment that is visible
and accessible to all customers or by other approved method such as a menu statement, table tent, etc.)
provided at ALL handwashing sinks used by food employees.
Food Allergens- The Permit Holder is now required notify customers by written notification of the presence
of major food allergens as an ingredient in unpackaged food items that are served or sold to the customer.
(Written notification can be provided in many forms such as physical or electronic means, including but not
limited to, brochures, deli case, or menu notifications, label statements, table tents, placards, or other effective
written means.)
Notification to consumers that the most recent food establishment inspection report is available upon
request. (This can be done by posting a sign or placard in a location in the food establishment that is visible
and accessible to all customers or by other approved method such as a menu statement, table tent, etc.)
Variance Requirements/Special Processes
Variance Requirements/Special Processes- A food establishment must obtain a variance from the CT Department
of Public Health prior to conducting Specialized Processing Methods listed under Section 3-502.11. A food
establishment may conduct Reduced Oxygen Packaging (ROP) without a variance as long as a HACCP Plan is
submitted to the local health department prior to implementation. You may contact the CT Department of Public
Health, Food Protection Program at (860) 509-7297 for more information on how to obtain a variance for a specialized
process method
of Public Health prior to conducting Specialized Processing Methods listed under Section 3-502.11. A food
establishment may conduct Reduced Oxygen Packaging (ROP) without a variance as long as a HACCP Plan is
submitted to the local health department prior to implementation. You may contact the CT Department of Public
Health, Food Protection Program at (860) 509-7297 for more information on how to obtain a variance for a specialized
process method
New Inspection Form/Enforcement
New Inspection Form/Enforcement- The new inspection report does not provide a “pass or fail” number score.
Violations cited during inspections will be categorized as Priority, Priority Foundation and Core. You will be
provided with a specific time frame for compliance and subject to reinspection or verification of compliance based on
the risk factor violation.
Violations cited during inspections will be categorized as Priority, Priority Foundation and Core. You will be
provided with a specific time frame for compliance and subject to reinspection or verification of compliance based on
the risk factor violation.
Food Establishment Risk Factor Categorizations
The licensed food service operations within the Torrington Area Health District include, but are not limited to the following:
The above food service operations are then classified into "risk" categories which then determine the inspection schedule for each facility. The classification is determined by thorough review of the foods being prepared and served for public consumption. Following are the classification descriptions and inspection schedule for each class:
- catering operations
- convenience stores
- daycare facilities
- delis
- elderly nutrition centers
- healthcare institutions
- itinerant vendors
- nursing homes
- private clubs
- religious institutions
- restaurants
- schools
- soup kitchens
The above food service operations are then classified into "risk" categories which then determine the inspection schedule for each facility. The classification is determined by thorough review of the foods being prepared and served for public consumption. Following are the classification descriptions and inspection schedule for each class:
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NOTE: More frequent inspections or re-inspections are conducted when necessary.
Inspectors enforce the 2022 FDA Food Code: www.fda.gov/food/fda-food-code/food-code-2022
To access the CT DPH Food Protection Program information and guidlines (education and training, food recalls, and other related sites)
Inspectors enforce the 2022 FDA Food Code: www.fda.gov/food/fda-food-code/food-code-2022
To access the CT DPH Food Protection Program information and guidlines (education and training, food recalls, and other related sites)
