Food service sanitation license

Considering these types of factors are consistent with recommendation from the U. Food and Drug Administration. High risk facilities are inspected quarterly, which means 4 times per year or 3 times for schools that close for summer vacation.

Moderate risk facilities are inspected semiannually, which means 2 times per year. Low risk facilities are inspected once per year. The Department maintains inspection data for the above listed establishments. Section By using this site, you agree to the Privacy Policy.

Counties Toggle Counties. Search Search Submit. It's a New Day in Public Health. Get Your Flu Shot! Please email the Certified Food Manager Program if you would like additional information, or telephone Sign up to receive email updates about important changes to the Food Handler Program. This feature will serve as a tool to increase communication with license holders regarding new information added to the website.

Mailing addresses may be found on the contact page. Students must submit an application and pay this fee directly to King-Kennedy College.

New food service establishments shall have a Certified Food Protection Manager from the initial day of operation or shall provide documentation of enrollment in an approved course to be completed within three months.

Food service establishments that are not in compliance with this because of employee turnover must hire another Certified Food Protection Manager within three months. Your certificate will be valid for 5 years from the date it was issued. Apply For. Check Status Of. Contact CDPH. Quick Links. Video Title. Image Title.