You will need a retail food license if you are operating a restaurant, commercial catering business, food truck, push cart, retail bakery, limited operation, seafood vending or shellfish reshipping/repacking business.
| License Type | Is Needed For: |
|---|---|
| Restaurant |
|
| Commercial Caterer |
|
| Temporary Foodservice |
|
| Limited Operation |
|
| Seafood Vendor |
|
| Shellfish Reshipper/Repacker |
|
Application for License to Operate a Retail Food Establishment: العربية (Arabic) | မြန်မာစာ (Burmese) |中文 (Simplified Chinese)| دری (Dari) | English | Français (French) | Kirundi | नेपाली (Nepali) | پښتو (Pashto)| Soomaali (Somali) | Español (Spanish)
Businesses that purchase shellfish and either process or break the product down into small lots for wholesale or retail operations should apply for a shellfish reshipper/repacker license.
Retail food service businesses that use Specialized Processing Methods must apply for a variance and/or prepare and follow a Hazard Analysis and Critical Control Point (HACCP) plan before using these processing methods. Specialized Processing Methods may include smoking and curing food, reduced oxygen packaging of food, and acidification of food.
Read the requirements and apply: Specialized Processing Methods
The link below has answers to some frequently asked questions about using shared kitchen space and holding "pop-up" events. If you still have questions, contact your public health inspector.
If you prepare and sell food from a push cart or a mobile unit like a food truck or trailer, you are required to have a commercial caterer license from the Health Department.
We recently redesigned the handwashing posters! Two sizes — in both full color and grayscale — are available for you to print.
| Title | Description |
|---|---|
| Boil Water Notice Guidance for Food Establishments | Guidelines outlining temporary methods that must be followed in order to continue food service operations when a Boil Water Notice is issued |
| Consumer Advisory Sign | Sample sign to warn of the potential health risks from eating raw or undercooked foods |
| Electrical (Power) Outage Guidance | Guidance for food establishments on what to do when there is a power outage |
| Handwashing Poster | Printable handwashing sign to post in restrooms |
| Poultry Inspection Exemption | Vermont law allows licensed restaurants to serve uninspected poultry under certain conditions. Know the requirements and submit the necessary paperwork prior to serving uninspected poultry. |
| Retail Food Employees Training Resources | Educational materials in multiple languages for retail food employees |
| Americans with Disabilities Act and Service Animals: Frequently Asked Questions | Read for more details about service animals and the Americans with Disabilities Act. |
| Americans with Disabilities Act and Service Animals: Requirements | This publication provides guidance on the term “service animal” and the service animal provisions in the Department of Justice's regulations. |
| Stool Samples | Video on how to provide a stool sample as part of a public health investigation into a food-borne illness |
| Universal Recycling Law and Food Donation Resources | Read up on Act 148: Vermont’s Universal Recycling Law to see how food service establishments are affected by the new law. |
| Log Sheets | Print these food safety log sheet templates for use in your establishment. |
| Chicken Liver -- Resources for Illness Prevention | Find information from the USDA on food safety risks and outbreaks associated with chicken livers, and guidance for industry and consumers. |
| Cook Chicken Liver Like It's Chicken (It Is) | Proper cooking to prevent illness: an infographic for chefs, cooks and caterers. |
| Guidance for Food Establishments for Re-Opening After Flooding | Follow these steps after your facility or food stock is damaged due to flooding or power outages. |
| Specialized Processing Methods | Requirements and application for using Specialized Processing Methods like smoking and curing, reduced oxygen packaging, and acidification. |
| HACCP Plan Templates | Use these templates to help develop your HACCP Plan. |
| Health Regulations for Food Service Establishments | Full text of the food service requirements. |
| Time as a Public Health Control | Infographic for using Time as a Public Health Control (TPHC) |
A Health Department license is not transferable if ownership changes. A new application and fees are necessary if there are any changes to the legal ownership of an establishment.
Yes. Health Department licenses are valid for one year, and we do not prorate license fees.
A food service worker must be able to demonstrate knowledge of food safety and sanitation. It is recommended that the Person In Charge (PIC) receive some type of food safety training in order to train employees and demonstrate food safety knowledge.
Seating capacity is determined by the Vermont Department of Environmental Conservation (DEC) on the wastewater permit for the building. Contact a Permit Specialist at DEC with questions or to make changes to the seating capacity of your establishment.
One bathroom is required for seating capacity of 25 or less. At least two bathrooms are required for seating capacity of 26 or more.
Use the Guide to Opening a Food or Lodging Establishment to find contact information for other government agencies involved in the opening of a business.
Watch the video below to learn about how workers can stop foodborne illness.
Food & Lodging Program
Mailing address:
VT Dept of Health
Environmental Health
Food & Lodging Program
280 State Drive
Waterbury, VT 05671-8350
Phone: 802-863-7221 or 800-439-8550 (toll-free within Vermont)
Fax: 802-863-7483
Email: FoodLodging@vermont.gov
