Food and Food Service

Environmental Health Division

The following will give you some information about food service establishments and their requirements in Hartford.  For information about temporary food licenses, such as for a weekend festival or block party, click here.

TYPES OF FOOD SERVICE ESTABLISHMENTS

• Class 1:  COMMERCIALLY PRE-PACKAGED FOODS ONLY--convenience stores, newspaper stands, etc.

• Class 2:  COLD FOOD PREPARATION--sandwich shops, delicatessens (with no cooking), ice cream parlors, cafes, grocery stores, etc.

• Class 3:  HOT FOOD PREPARATION--with individual orders, such as fast food restaurants, cook/serve operations, etc.

• Class 4:  HOT FOOD PREPARATION--restaurants, hospitals, cafeterias, etc.   Includes hot holding, cooling, and reheating.

QUALIFIED FOOD OPERATORS

"Each person owning, operating, or managing any food service establishment designated as either Class III or Class IV shall be a qualified food operator or employ onsite at least one (1) (qualified) food operator who is in a supervisory position at said establishment."

--Connecticut Health Code, Sec. 19-13-B42

Food safety is big news these days; everywhere you turn there's a breaking news story or article in print questioning just how safe our food supply really is.   That's why it makes sense to protect your business from suffering the effects of food-borne illnesses:  consumers what to know that their food establishment is sanitary and operating safe food handling practices.

Anyone involved in preparing hot or cold foods should attend a class on qualified food operation; besides being in compliance with Connecticut Law for Class III an Class IV food establishments, it is an educational tool for you and your employees.   The program will not only cover basic sanitation principles and prepare you for the certification exam, it is specifically tailored for the industry to give you a better comprehension of the applicable uses of the knowledge you'll get from the course.   You can learn how to eliminate hazards that can contribute to food-borne illnesses, and how to establish rules for safe food handling throughout your operation.  The program will also provide you with the necessary tools to train your employees in food safety techniques.

The Environmental Health Program occasionally teaches these classes.   Please call the Environmental Health Program to find out if one is scheduled soon, or we can direct you to companies in the area providing these classes.

PLAN REVIEW AND LICENSING PROCEDURE FOR ALL FOOD SERVICE ESTABLISHMENTS

Section 14-4 of the City Ordinance requires that "every person who proposes to remodel an existing building or portion thereof which is being used or is proposed to be used as a food establishment, or who proposed to construct a new building which is to be used in whole or in part as a food establishment, shall, prior to the start of such remodeling or construction, submit plans thereof in duplicate to the Director of Health for approval...No application for a license to operate a food establishment will be accepted when construction or remodeling is involved until such plans have been submitted and approved."  A Plan Review will also be required for every establishment proposing significant changes to its approved menu.

The Plan Review Procedure is as follows.  If you have any questions, or to acquire any necessary forms, please call the Environmental Health Program at the Hartford Health Department.

1. Obtain required forms from the Hartford Health Department (HHD), or from the City of Hartford's Department of Licenses and Inspections (L&I).

2. Call HHD at 860-543-8815 to schedule a plan review appointment.

3. Completed plan review application form, along with three (3) copies of the establishment floor plan, shall be submitted to HHD.   Every application shall be accompanied by a layout sketch showing the location of the dining rooms, barroom, kitchen, lounge, toilet facilities, and lockable storage area, insofar as applicable to the particular premises.  The sketch shall have the dimensions of each room and shall show any service area, counters, partitions, entrances, and exits with the dimensions of same.  If there is more than one floor involved, a sketch must be submitted for each floor.  The name and address of the establishment shall be included on the plans.  A copy of proposed and/or existing menu shall also be submitted along with all necessary equipment specification sheets.

4. If plans are not approved by HHD staff, the owner or his/her representative will make provisions to resubmit plans required for approval, according to all applicable codes.

5. When plans are approved, all documents will be stamped accordingly.  Owner or designee will submit approved plans to L&I for required permits, including, but not limited to, electrical, plumbing, and zoning.   HHD approval expires one year after date of initial approval.

6. Begin construction after approval from L&I.  All proposed construction activity should be completed within one year of approval date.  Otherwise, a new plan review application shall be submitted to HHD.

7. Any revision or derivation from the pertinent approved construction data renders HHD approval null and void.

8. Notify HHD upon completion of all proposed construction activity in order to schedule a pre-opening inspection.  Pre-opening inspection is contingent upon issuance of a certificate of occupancy (CO) by L&I.

9. Satisfactory completion of a pre-opening inspection shall not be construed as permission to operate an establishment.   Establishment must demonstrate that all applicable permit fees, including food license fee, have been duly paid.

10. Upon successful documentation of necessary payment of fees, HHD grants approval to open for business.

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For questions or comments about the Hartford Health Department's web pages, please call 860-543-8800.