Upcoming Regulation Change for Food Establishments

Please be aware that the State of CT Department of Public Health (DPH) is in the process of adopting the FDA Food Code. The full Code will be in effect July 1, 2018 however, below are some of the changes that are coming.

As of October 1, 2017 cold-holding temperatures for Potentially Hazardous Food (now called Time/Temperature Controlled for Safety food or TCS food) will be 41 degrees F or less and hot-holding temperatures will be 135 degrees F or higher. Please check your equipment to make sure it is capable of maintaining these new holding temperatures.

  • As of January 1, 2019 your Qualified Food Operator (now called a Certified Food Protection Manager) will need to maintain a current certification and renewed every five years.
  • As of January 1, 2019 all Food Establishments will need to register with the DPH in order to be licensed by the Greenwich Department of Health. We will let you know the process when the time comes.
  • As of October 1, 2017 the Department will be reclassifying food establishments according to the definitions below and Classes 2, 3 and 4 will need a Certified Food Protection Manager.
    • "Class 1 food establishment" means a food establishment that only offers for retail sale (A) prepackaged food that is not time or temperature controlled for safety, (B) commercially processed food that (i) is time or temperature controlled for safety and heated for hot holding, but (ii) is not permitted to be cooled, or (C) food prepared in the establishment that is not time or temperature controlled for safety
    • "Class 2 food establishment" means a retail food establishment that does not serve a population that is highly susceptible to food-borne illnesses and offers a limited menu of food that is prepared, cooked and served immediately, or that prepares and cooks food that is time or temperature controlled for safety and may require hot or cold holding, but that does not involve cooling
    • "Class 3 food establishment" means a retail food establishment that (A) does not serve a population that is highly susceptible to food-borne illnesses, and (B) has an extensive menu of foods, many of which are time or temperature controlled for safety and require complex preparation, including, but not limited to, handling of raw ingredients, cooking, cooling and reheating for hot hold
    • "Class 4 food establishment" means a retail food establishment that serves population that is highly susceptible to food-borne illnesses, including, but not limited to, preschool students, hospital patients and nursing home patients or residents, or that conducts specialized food processes, including, but not limited to, smoking, curing or reduced oxygen packaging for the purposes of extending the shelf life of the food