Food Establishment FAQs

  1. My friend makes great stuffed peppers. Can he just can them in his home and sell them to the public?

    State and Federal laws require that anyone who serves food to the public have a valid food permit from the local board of health. Although most of us prepare foods in our own kitchens daily, a higher standard of care is required when we prepare foods for the “public”. Potentially hazardous foods are not allowed to be prepared in a home kitchen and are required to be prepared in properly licensed commercial kitchens. All food served to the public must be labeled as to ingredients and place of origin to ensure that the food are safe for consumption.
  2. When are food handlers required to use gloves in food establishments?

    One of the primary route of exposure to a contagious or infectious disease is from someone hands to our mouths. Washing and covering hands while preparing ready-to-eat foods is the best way to prevent this type of contamination.  A ready-to-eat food is a food that will not be cooked again before being served to the public. Salads, subs, all fresh fruits and vegetables and cooked food items are all ready-to-eat items. Food employees handling these items must was their hands and wear gloves or use utensils while handling these items.  Vinyl gloves are recommended over latex gloves since latex can cause allergic reactions in sensitive individuals.