Food Protection Program
CT Department of Public Health has completed the legal process for the implementation of the 2022 FDA Food Code, which replaces all previous State Regulations pertaining to food safety. As a result, there will be several changes in the inspection and permitting process for all food service facilities across the State. Some significant changes:
- Staff will no longer use the inspection report that utilized a scoring system. The new FDA-based inspection form will be used which does not provide a numerical score but has violations categorized according to the risk potential for causing foodborne illness.
- The Rating program has been suspended at this time. Instead, a NOTICE informing customers that inspection reports are available for viewing upon request must be posted in the same visible location where the Rating was. This NOTICE (image above) contains a QR Code linking to the Health Department Search Inspections website.
Food Manager, Person-In-Charge: Training & Testing Information
All Class 2, 3, and 4 establishments are required to have a Certified Food Protection Manager (CFPM). They must be a full-time employee; on-site during Peak Hours and assigned as the CFPM to only one food establishment. They must have a valid certificate from an approved testing organization.
Below are testing options:
ANSI-CFP Approved Testing Organizations
Certified Food Protection Manger Certification & Training
The owner or manager of each Class 2, 3 and 4 food establishment shall appoint an Alternate Person-In-Charge (PIC), such appointment shall be in writing on the CT DHP Alternate Person-In-Charge During Non-Peak Hours Form (PDF). They shall only be utilized during non-peak hours of operation, such as an overnight shift in which no more than 2 employees are on site and there is limited or no food preparation taking place.
StateFoodSafety Food Handler Card is another training opportunity for food service employees that are not the CFPM or Alternate PIC.
CT Adopts 2022 FDA Food Code
Resources for Food Service Owners, Operators, & Managers
The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents the FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service. Here is a Summary of Changes in the 2022 FDA Food Code.
On March 7, 2023, the Darien Health Department sent a Notification Letter to Owners/Operators (PDF) of all food service establishments in town.
Helpful links for some noteworthy changes:
- FDA Employee Health and Personal Hygiene Handbook (PDF)
- Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking (PDF)
Responding to Vomiting & Diarrheal Events
Section 2-501.11: Requirement that food establishments have written procedures for employees to follow when responding to vomiting and diarrheal events...
Helpful links below for developing a Clean-Up Plan and Clean-Up Kit:
- Clean-Up and Disinfection for Norovirus (PDF)
- Responding to Contamination (Vomiting and Diarrheal) Events (PDF)
- Vomit and Diarrhea Poster (PDF)
Section 3-602-12(c): The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.
Below is information on the major food allergens and guidance for notification/labeling:
- 9 Major Food Allergens
- Food Allergens Notifications: A Guidance for Industry (PDF)
- Menu Labeling Requirements
All Certified Food Protection Managers are required to have allergen training. These are some training sites:
- ServSafe Allergens Online Course and Exam
- CT Food Allergen Awareness Class
- 360 Training Food Allergy Awareness Training
- Trust20 Allergy Awareness Certificate