Food Services Protection
The food service protection division works to provide education to food service workers and food service businesses in an effort to promote safe food handling and preparation practices.
Food Program Fees:
| Food Program | Fee Amount |
|---|---|
| Restaurant permits | |
| Risk Category 1 | $200 |
| Risk Category 2 | $400 |
| Risk Category 3 | $575 |
| Risk Category 4 | $735 |
| Temporary Establishment permits | |
| Up to 5 days prior to event | $65 + $5 each additional day |
| 4 days prior to event | $81.25 + $5 each additional day |
| 3 days prior to event | $97.50 + $5 each additional day |
| 2 days prior to event | $113.75 + $5 each additional day |
| 1 day prior to event | $130.00 + $5 each additional day |
| Day of Event (Prior to Operation) | $146.25 + $5 each additional day |
| Sampling permit 3/6/12 month | $25/$50/$75 |
| Seasonal temporary food permit (operating no more than 6 months during any 12 consecutive months) | $300 |
| 5 days prior to event | 25% added each day |
| Intermittent Food Establishment (limited menu/preparation; in operation maximum of 3 days/week in conjunction with an event) | |
| Risk Level 1 – foods with no temperature control requirements | $200/yr |
| Risk Level 2 – foods with temperature or time requirements | $275/yr |
| Agritourism or Microenterprise Kitchen | $300/yr |
| Food Establishment Plan Review | |
| Risk Category 1 | $425 |
| Risk Category 2 | $675 |
| Risk Category 3 | $1050 |
| Risk Category 4 | $1200 |
| Change of Ownership Fee | $230 |
| Food Handler Permit | State fee $15 + Training $10 = $25 |
| Duplicate Food Handler Permit | $5 |
| Offsite Food Handler testing | $25/person; minimum 25 people |
| Onsite Consultation or Small Remodel | $100 |
| Mobile Food Business Permit | |
| Tier 1 (Fewer Than Three TCS Foods) | $350 |
| Tier 2 (Three or More TCS Foods) | $500 |
| HACCP Plan Review | $315 |
Employee Health Agreements/Interview
- Employee Health Policy Agreement
- Conditional Employee Interview
- Conditional Employee or Food Employee Reporting Agreement
Active Managerial Control
- Cleaning and Sanitizing Food Contact Surfaces
- Controlling Time and Temperature During Preparation
- Cooking Potentially Hazardous Foods
- Cooling Potentially Hazardous Foods
- Date Marking Ready-to-Eat, Potentially Hazardous Food
- Holding Hot and Cold Potentially Hazardous Foods
- Personal Hygiene