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Phone
(860) 489-0436
Phone
(860) 489-0436
Home > Food Protection Inspection Program
FDA Food Code is in full effect as of February 17th 2023
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 the link for approved testing organizations HERE.
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.
A Written Clean-Up Procedure for Vomiting and Diarrheal Events is required for employees to follow when
responding to events where vomitus or diarrheal material is discharged in the food establishment. (See here for a guidance document regarding procedure requirements)
Employee Reporting Agreement must be signed by all food workers and kept on-site and available upon
request by the health district. (See Form 1B)
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 applies to your food service operation, your TAHD inspector will notify you and work with you on the implementation
of this requirement.
Section 3-501.17 specifies ready-to-eat, time/temperature control for safety (TCS) food prepared in a food establishment and held longer than 24 hours 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 the growth of Listeria monocytogenes.
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.
The Permit Holder is now required to 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 cases, menu notifications, label statements, table tents, placards, or other effective written means.)
A 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 methods such as a menu statement, table tent, etc.)
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 before 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- 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.
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 a thorough review of the foods being prepared and served for public consumption.
NOTE: More frequent inspections or re-inspections are conducted when necessary.
Inspectors enforce the 2022 FDA Food Code.
Click Here to access the CT DPH Food Protection Program information and guidelines
(education and training, food recalls, and other related sites)
Food-borne Illnesses, which are reported to the Torrington Area Health District, are addressed immediately. Information is gathered and entered into our computer database. Two or more foodborne illness complaints reported for the same establishment and with the same symptoms are considered a foodborne illness outbreak. A complete investigation is conducted immediately. A single complaint initiates an inspection, and food safety procedures are reviewed with the owner and/or manager.
Complaints of foodborne illness must be phoned in to enable the gathering of pertinent information. The name and phone number of the person complaining are needed to verify specific information.
The name, address, and phone number of all persons complaining are entered into a separate logbook that is confidential to anyone except the TAHD staff. Connecticut Freedom of Information requires that all other parts of the complaint and its investigation be available to whoever wishes to view them.
Some of the information necessary to investigate a complaint of foodborne illness consists of personal data:
After a thorough review of all information, a sanitarian will investigate the suspect food service facility. Food preparation, food storage, and food handling practices are analyzed. If suspect foods are available, they will be taken for laboratory testing.
If the person is still experiencing symptoms of diarrhea or vomiting, a specimen can be collected for laboratory testing.
Interviews with all food handlers will be conducted and documented.
The gathered information and laboratory tests ( if available) are thoroughly evaluated, and the appropriate actions are taken.
If you are using this form to file a complaint, the return email will be checked and if found to be non-existent, the TAHD reserves the right to treat such complaints as non-priority items.
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Torrington, CT 06790-5000
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