State Allergy Requirements

The State of Connecticut uses the 2022 FDA Model Food Code, the Connecticut General Statutes, and the Regulations of Connecticut State Agencies.  These regulations are enforced by the local health departments/districts who issue licenses, conduct routine inspections of retail food establishments, respond to consumer complaints, and investigate foodborne illness outbreaks.

The State's Food Protection Program functions as a bridge between the State Department of Health and local health departments/districts.  It works closely with local health departments/districts by providing technical assistance, training, and oversight.

Mission Statement

The Food Protection Program's overall mission is to reduce the risk of foodborne disease by ensuring reasonable protection from contaminated food and improving the sanitary condition of food establishments.  This is accomplished by enforcement of regulations, training and education, technical consultation, special investigations and food safety promotion.

Key Functions

The Food Protection Program is responsible for fulfilling the following key functions and activities:

• Promulgate new and update existing regulations
• Provide regulatory interpretations of regulations
• Train, certify and re-certify local food inspectors
• Serve as technical advisor to local health officials, industry, other government agencies, media and the public on a wide range of food safety issues including inspections and enforcement
• Monitor complaints of foodborne illness from the 59 local health jurisdictions and provide guidance on response
• Investigate and/or assist local health departments in investigating foodborne disease outbreak and ensure that adequate controls are implemented to reduce the risk of additional illness
• Coordinate with the DPH Epidemiology Program and Laboratory to ensure that timely and adequate environmental investigations are conducted during foodborne outbreaks
• Develop and provide training to local food inspectors to maintain up to date knowledge of the field
• Encourage local food inspection programs to conduct inspections based on the CDC risk factors for foodborne disease
• Develop and provide training to local health departments and the food industry on food defense issues